Saturday, October 11, 2008

Canning Coleslaw

Shred the cabbage using a kraut cutter or mandolin, be sure to keep your fingers out of the way!





Mix carrots and onion in with the shredded cabbage and then sprinkle salt over the mixture and allow to sit for an hour.

Slaw after sitting for one hour with salt.

Slaw in jars ready for the syrup to be added.


Syrup for the slaw is ready, make sure you completely melt the sugar and the syrup is clear.

Syrup added to slaw. The slaw starts to wilt as the heat from the syrup settles in the jars.

Remove bubbles using a canning stick or spatula.

Slaw after 20 minutes of processing in BWB.

Dh decided to experiment with this batch and added the slaw to the jars and then added the syrup - the end result was floating slaw! Next time we'll add the slaw to the syrup and then to the jars!

1 comment:

k baxter packwood said...

I used Dede's recipe and she gave me permission to share it with the world.

Coleslaw to can or freeze

1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 teaspoon salt

SYRUP

1 cup vinegar
1/4 cup water
2 cups sugar (we used ¾ cup for better results)
1 teaspoon celery seeds (we liked less seeds use ¼ tsp)
1 teaspoon mustard seeds (we liked less seeds use ¼ tsp)

Shred together vegetables. Add the salt.

Let stand 1 hour. Drain
water from vegetables.

Boil syrup ingredients together for 1 minute, cool.

Add syrup to vegetables.

Pack into quart jars andprocess in a boiling water bath for 15 minutes, or put into freezer
containers and freeze.

Leftovers may be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

Dede’s notes:

4/19/08 used 6 one pound bags of coleslaw mix with carrots. Added one large red bell pepper, diced, and one medium sweet onion, diced. Triple the syrup, but double may have been enough. Got 9 pints.
GOOD STUFF.