PICKLED RED CABBAGE

THIS RECIPE—WHICH CALLS FOR 28 CUPS OF SHREDDED CABBAGE—MAKES A STRONG ARGUMENT FOR USING THE SHREDDING BLADE ON A FOOD PROCESSOR TO PREP THE PRODUCE FOR PICKLING.

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PREP: 1 HOUR 30 MINUTES COOK: 15 MINUTES PROCESS: 15 MINUTES MAKES: 5 PINTS

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• 8 cups cider vinegar
• ¾ cup packed brown sugar
• ½ cup water
• ¼ cup pickling salt
• 1 teaspoon celery seeds
• 1 teaspoon cracked black pepper
• ½ teaspoon ground mace
• ½ teaspoon ground allspice
• ½ teaspoon ground cinnamon
• 4½ pounds shredded red cabbage (28 cups)
• 1 medium red onion, halved and thinly sliced

1. In an 8-quart stainless-steel, enamel, or nonstick pot bring vinegar, brown sugar, the water, salt, celery seeds, pepper, mace, allspice, and cinnamon to boiling, stirring to dissolve sugar and salt. Gradually add cabbage and onion and return to boiling; reduce heat. Simmer, uncovered, for 15 minutes. Drain; reserving cooking liquid.

2. Pack cabbage mixture into hot sterilized pint canning jars, leaving ½ -inch headspace. Ladle hot liquid into jars, maintaining the ½ -inch headspace. Wipe jar rims; adjust lids and screw bands.

3. Process filled jars in a boiling-water canner for 15 minutes. Remove jars from canner; cool on wire racks.

PER ¼  CUP: 53 cal., 0 g fat, 0 mg chol., 807 mg sodium, 11 g carb., 1 g fiber, 1 g pro.

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PACKING THE POT

For large-scale canning recipes that call for copious amounts of produce, adding the prepared vegetable or fruit in batches and allowing it to cook down slightly before adding the next batch allows you to eventually get everything in the pot without experiencing overflow.