Cabbage Borsch for Canning

5 lbs tomatoes
8 cups cabbage
6 cups water
2 cups onions
1 cup apples
2 tablespoons instant beef bouillon
2 tablespoons sugar
2 tablespoons lemon juice
1 teaspoon salt
1/8 teaspoon pepper

Wash, peel remove stem ends and cores, and quarter tomatoes. Use a small spoon to scrape out the excess seeds, if desired. In 4 to 6 quart kettle or dutch oven combine all ingredients. Bring to a boil, boil uncovered 5 minutes. Ladle hot soup into hot jars, leaving 1/2 head space. Adjust the lids. Process in canner at 10 pounds, 45 minutes for pints or 55 minutes for quarts.
Makes 8 pints. - michEgan