Saturday, July 23, 2011

We Have Spiced Red Cabbage

And I have learned a new lesson in the process:

If a canning recipe creates EIGHT cups of brine, and that brine is 
supposed--by some miracle--to fill five QUART jars, even packed as tightly with cabbage as they can be--the writer OF
said recipe either stinks at math or has a sadistic
sense of humor.

Just sayin'...............


Anonymous said...

Does that have to be processed in your pressure canner?

Toni said...

Nope--it actually has a red wine vinegar brine, so it has enough acid to do water-bath. Otherwise, I'm guessing it would need to be pressure canned.

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