I canned my first batch of the home grown red cabbage, shredded, wanting to get sweet and sour red cabbage. Upon opening the jars (tried several), I discovered that the cabbage had become so sour/tart as to be inedible. I followed the recipes that call for a lot of vinegar and not that much sugar, so what went wrong? And how to prevent this happening again. I want the stuff to taste like the little jars that cost so much, truly mildly sweet and sour, not like fire-engine vinegar.