I had 4 large heads of cabbage that weighted about 25 pounds. We had some really hot days and I figured I better get the last of them picked soon. My daughter Sierra and I ended up processing 3 of them yesterday and I have one left for a meal on my menu this week. I made pickled cabbage and then canned up the last of the cabbage. Here is the recipe for the pickled cabbage (according to how I made it)… 8 pounds cabbage 1 large onion 1 ½ red peppers 1 lb carrots ¾ cup salt 9 cups water 12 cups white vinegar 10 cups sugar 1t mustard seed 1t celery seed Slice cabbage thinly. Slice onion and peppers. Grate carrots. Mix all veggies together in a very large bowl. Sprinkle with salt and mix in well. Let sit for 2 hours to soften veggies. Rinse veggies well. In a large stock pot (mine was 14 quarts) combine water, vinegar, sugar, spices. Bring to a boil. Add cabbage/veggies. Bring to a boil. Fill hot pint jars with veggies using a slotted spoon. Fill jar with brine to
Is your bean and bacon soup recipe published on your blog somewhere?
ReplyDeleteTracy.. not exactly.. I have a version I've made for canning here: http://homesteadinghomemaker.blogspot.com/2012/07/canning-navy-bean-ham-soup.html I'm making a smaller version of the recipe for that night and using bacon instead of ham. I'll post the recipe when I make it.. :) Crystal :)
DeleteMy mother put carrots in her meatloaf, too. You are the only other one who does this from what I've seen. I love it.
ReplyDeleteThanks for sharing your menus.
Meatloaf is a great place to hide a lot of healthy veggies!! :D
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