German Sweet-Sour Red Cabbage (Canned)

Ingredients

Instructions

1. 1Wash six pint jars in hot soapy water or the dishwasher, keep them hot, boiling 10 minutes first if the process is under 10 minutes, and simmer new lids per the manufacturer's instructions.
2. 2Core and thinly shred 3 pounds red cabbage, peel, core, and dice 1 apple, and thinly slice 1 onion.
3. 3In a large stainless steel pot, bring 3 cups vinegar, 1 cup water, 1 cup sugar, and 2 tablespoons salt to a full rolling boil, stirring to dissolve.
4. 4Pack the shredded cabbage, apple, and onion tightly into the hot jars, pressing down gently, and tuck in a few cloves, a piece of cinnamon stick, and a few juniper berries per jar.
5. 5Pour the boiling vinegar brine over the packed vegetables, pressing gently to remove pockets, and leave 1/2 inch of headspace.
6. 6Slide a bubble remover down the jar sides, top off with brine to keep 1/2 inch headspace, wipe the rims, center the lids, and apply bands fingertip-tight.
7. 7Process pints for 15 minutes in a boiling-water canner with jars covered by 1 to 2 inches of water, timed from a full rolling boil, adding 5 minutes at 1,001-3,000 feet, 10 minutes at 3,001-6,000 feet, or 15 minutes above 6,000 feet.
8. 8Let the jars sit in the turned-off canner for 5 minutes, then move to a towel-lined counter and cool undisturbed for 12 to 24 hours.
9. 9Check the seals by pressing the center of each lid, remove the bands, and label with contents and date.
10. 10Store in a cool, dark place for up to 1 year; flavor deepens after 1 to 2 weeks; refrigerate after opening.
11. 11Never reduce the amount of vinegar relative to the cabbage, as this ratio is what makes the finished product safely acidified.