Canned Cole Slaw
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!!
- 1 medium
- head of cabbage
- 1 large
- 1 medium
- green bell pepper
- 1 small
- onions, vidalia, peeled
- 2 Tbsp
- canning salt, kosher salt do not substitute
- 1 c
- apple cider vinegar
- 2 c
- white ganulated sugar
- 1/4 c
- filtered water
- 1 tsp
- celery seed
- 1 tsp
- mustard seed
MAKES ONE BATCH I DO SOMETIMES DOUBLE OR TRIPPLE SYRUP RECIPE APPROX 6 PINTS
How to Make Canned Cole Slaw
- 1In a non-reactive pan (stainless steel, ceramic, glass and metal cookware with enamel coating are all "nonreactive"). Mix vinegar, sugar, water, and spices. Bring to boil and boil for 1 minute and mix to dissolve sugar. Let mixture cool.
- 2Shred cabbage I used my slicing blade on my food processor. Shred onion, carrot and bell pepper I used my shredder blade on my food processor.
Put veggie mixture in a large bowl and sprinkle with the 2 tablespoons of CANNING salt/ NOT table iodized salt, it's very important to use the correct salt in this process. Then let it set for 1 hour. Then rinse and drain at least twice make sure to get out the excess water.
- 3Add rinsed and drained cabbage mixture to cooled syrup and toss, making sure you coat all of the cabbage. I always make 2 or 3 batches of syrup/brine so I know I will have enough to cover my cabbage. There is nothing worse than not having enough brine and it is just hard to tell just how much it is going to take exactly. Once you make this recipe you can get a better idea because if you like it you will be making it again, you can store the left over syrup in the fridge and use again for more or I have even canned just the brine in 1/2 pint jars if I know I am not going to make more canned slaw. I like using the brine in salads :)
- 4Sterilize jars and keep hot, after my jars are sterilized I put them in my oven at 200 degree to keep them hot, then take them out in batches of 6 pints per recipe batch, it will all depend on how much cabbage mix you put in your jars.
Pack cabbage mixture in hot jars, tight but NOT like a brick. Then dip and pour syrup over cabbage mixture, use a chopstick by sticking down through to remove air bubbles and distribute liquid then add more liquid if needed leaving 1/2 inch head space.
Wipe jar rim with vinegar/water paper towel to remove sticky residue from liquid and get proper seal. Screw bands finger tight.
Place in water Bath with 3 Tablespoons of white vinegar added to the canning water(the white vinegar helps prevent the white residue on the jars after canning),make sure water is warm but not too hot since your brine/syrup is not hot, it is just room temperature. If water is too hot it will crack your jars.
Make sure water covers top of jars and lids by at least 1to 2 inches I prefer 2 inches
After water comes to a boil in canner with cole slaw jars,time, process 15 minutes then turn off heat under canner, 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, I also use a Tiny amount of Dawn dish soap and white vinegar in my washing water then rinse with clear water 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.
- 5When ready to eat (after about a week or two if you can wait that long) you can eat it like it is with the brine or you can drain it and add Mayonnaise. Store leftovers in the jar in the fridge. Either way it is wonderful. I like to get it cold and add mayo if you start with fresh crunchy cabbage it stays very crunchy!!
- 6I hope you enjoy this recipe, it is my most favorite recipe I have ever made, our whole family loves it!!