canning Danish Rødkål

I have a Danish recipe for Rødkål -- a sweet and sour red cabbage --
that I'd like to can. Can anyone tell me if I need to pressure can
this or if it could be done in a hot water bath? Here's the recipe.
Thanks!

1 kg red cabbage
2 apples
25 gm butter
50 - 100 ml vinegar
250 gm sugar
2 tsp. salt

Shred the cabbage finely, mix with grated apples and combine in pot
with melted butter and vinegar. Boil about 1 hour, add sugar and boil
another hour.

dolkar wrote:
It doesn't sound like a lot of acid for the amount of cabbage. If you
can't find a sinmilar tested recipe, try asking at the USDA U of Georgia
site. I have always gotten prompt and helpful answers. This is such a
cooked dish that I probably wouldn't suffer if you freeze it. With a
microwave, that shouldn't be much less convenient than opening a jar.
Let us know.
Ellen

On Oct 9, 7:46 am, ellen wickberg <[Only registered users can see links. ]> wrote:


Thanks Ellen. I've been trying to find somewhere to post this
question. I have submitted the question to the U of Georgia site and
will let you know what they say. I suspect that the amount of acid is
too low for a BWB but I'd be happy to save myself the trouble of
pressure canning if I can! The recipe is awesome, by the way. It's
been a family favourite for years.
Janet