Quantity: 9 half-pints
Jar size: Half-pints or pints
Ingredients:
6 cups chopped green tomatoes
1-1/2 cups chopped sweet red peppers
1-1/2 cups chopped green peppers
2-1/4 cups chopped onions
7-1/2 cups chopped cabbage
1/2 cup canning or pickling salt
3 tbsp whole mixed pickling spice
4-1/2 cups vinegar (5%)
3 cups brown sugar
Instructions:
1. Sterilize canning jars, keep hot until used. Prepare two-piece canning lids according to manufacturer’s directions.
2. Wash, chop, and combine vegetables with 1/2 cup salt. Cover with hot water and let stand 12 hours.
3. Drain and press in a clean white cloth to remove all possible liquid.
4. Tie spices loosely in a spice bag and add to combined vinegar and brown sugar and heat to a boil in a sauce pan.
5. Add vegetables and boil gently 30 minutes or until the volume of the mixture is reduced by one-half. Remove spice bag.
6. Fill hot sterile jars with hot mixture, leaving 1/2-inch headspace.
7. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean towel; apply two-piece metal canning lids.
8. Process in a boiling water or steam canner according to the chart. Let cool, undisturbed, 12-24 hours and check for seals.
Processing time:
Processing Times for Boiling Water Canner or Steam Canner
|
|
Process Times at Altitudes of: |
||
Style of Pack |
Jar Size |
0-1000 ft |
1001-6000 ft |
Above 6000 ft |
Hot |
Half-Pints or Pints |
5 min |
10 min |
15 min |
Source: