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Cabbage Soup

Source of Recipe

From "Beginner's Guide to Canning" by Diane Devereaux


Recipe Introduction

"Cabbage is a healthy vegetable that keeps inflammation in check, loads your system with vitamin C, and improves digestion. I make it a point to keep a batch of this nourishing soup in my pantry so I can grab it when my body needs a boost, especially during the winter months."

List of Ingredients

◦ 3 tablespoons olive oil
◦ 1 yellow onion, chopped
◦ 6 cloves garlic, minced
◦ 4 quarts chicken or vegetable broth
◦ 1 head cabbage, chopped
◦ 6 carrots, peeled and chopped
◦ 4 celery stalks, chopped
◦ 2 (14-ounce) cans stewed tomatoes
◦ 2 tablespoons apple cider vinegar
◦ 1 tablespoon sugar
◦ 1 teaspoon salt (optional)
◦ 1 teaspoon dried thyme
◦ 1 teaspoon freshly ground black pepper


Recipe

This recipe is hot packed, so have clean jars resting in hot water.

In a large stockpot, combine the oil, onion, and garlic. Cook over medium-high heat for 8 to 10 minutes, stirring occasionally, until the onions become translucent. Add the broth, cabbage, carrots, celery, stewed tomatoes, vinegar, sugar, salt (if using), thyme, and pepper. Bring to a boil; boil hard for 2 minutes, stirring frequently.

Place the hot jars on a cutting board. Using a funnel, ladle the hot soup into the jars, leaving a 1-inch headspace. Wipe the rim of each jar with a warm washcloth dipped in distilled white vinegar. Place a lid and ring on each jar and hand-tighten.

Fill the pressure canner with 3 quarts of water and add 2 tablespoons distilled white vinegar. Place the jars in the pressure canner, lock the pressure canner lid, and bring to a boil over high heat. Let the canner vent for 10 minutes. Close the vent and continue heating to achieve 11 PSI for a dial gauge and 10 PSI for a weighted gauge. Process quarts for 90 minutes and pints for 75 minutes.

After the processing time has been reached, turn off the heat. Allow the pressure in the canner to reach zero on its own, which usually takes about 30 minutes. Safely remove the canner lid and allow the jars to sit for 10 minutes inside the canner before removing.

Makes 7 quarts or 14 pints