Canned Cole Slaw
|1 medium||head of cabbage|
|1 medium||green bell pepper|
|1 small||onions, vidalia, peeled|
|2 Tbsp||canning salt, kosher salt|
|1 c||apple cider vinegar|
Have you considered Holland House
|2 c||white ganulated sugar|
|1 tsp||celery seed|
|1 tsp||mustard seed|
Yes you read the title correctly. This is the best canned cole slaw you will ever eat. I got the recipe from a canning group and it was posted by Dede Rader kelly, I have tweaked it by decreasing the sugar content. I don't think you will miss the sugar if you need more just add it.
This recipe is sooo easy and you will be making more the next time. I have made 5 batches and we eat it almost every day and keep a jar opened in the fridge. It stays so crispy and GOOD!!
Put veggie mixture in a large bowl and sprinkle with the 2 tablespoons of canning salt and let it set for 1 hour. Then rinse and drain at least twice to get out the excess water.
Pack cabbage mixture in hot jars, tight but NOT like a brick. Then dip and pour syrup over cabbage mixture, leaving 1/2 inch head space.
Wipe jar rim with vinegar/water paper towel.Screw bands finger tight.
Place in Boiling water Bath where water is warm but not too hot since your brine/syrup is not hot it is just room temperature. After water comes to a boil in canner with cole slaw jars, process 15 minutes and turn off heat, take canner lid off and let cole slaw jars sit in canner 10 minutes before taking out of the canner. Place on towel on counter or table out of draft until the jars have sealed. After 24 hours remove rings and wash jars in mild luke warm sink of water and rinse and dry dropping jar rings in the washing water wash, rinse and dry rings for next time. Store jars without the rings if lid pops off then discard contents.