Thanks so much for the recipe and clear instructions. Made this today and let the Coleslaw sit for an hour and I didn't bother draining the water because there wasn't any really?? I also didn't rinse the salt out as 1 tsp salt is nothing to worry about. I also doubled the brine and that barely was enough as I packed the jars as tight as possible with the Coleslaw and then I filled the jars with the brine. So I want to let everyone know you need to double that brine recipe except for the sugar the 2 cups is enough,, or it's not going to be enough brine or at least the way I did it the brine would never have been enough if I didn't double it. I am Canadian and I got 8 - 500 Ml jars from this recipe doubling the brine!! Once again thank you it's a great recipe and it tastes soooooooo yummyyyyyyyyyyyy!!
Making it now! I sneaked out one pint to make a little fermented sauerkraut, and I still had 4 pints to can, plus a bunch to eat at dinner. Note to MYSELF. I only used 1 cup sugar, plenty sweet and only made one recipe of the syrup. It was delicious! This is perfect for me.
Hi, Sue. Back again. Making another batch. Son coming out in December for 10 days. Yeah! I am getting ready. Good food, less work! More visit time and yard work. I love that baby boy! lol He is my baby, 54. 😍
I would leave the syrup (brine) hot, and don't let it cool. So that when you fill the jars after stuffing with cabbage mix, it's still very hot and helps the hot water bath heat up much faster for processing.
It's because you've been canning for a long time and don't need all the basics. I use the cursor and scroll along the bottom, looking at the pictures until I want to click on it.
![ประสบการณ์ จ้าง Developer ที่ผมจะไม่มีวันลืม [ภาค2]](http://i.ytimg.com/vi/pZbsSDRrmXA/mqdefault.jpg)
Thanks so much for the recipe and clear instructions. Made this today and let the Coleslaw sit for an hour and I didn't bother draining the water because there wasn't any really?? I also didn't rinse the salt out as 1 tsp salt is nothing to worry about. I also doubled the brine and that barely was enough as I packed the jars as tight as possible with the Coleslaw and then I filled the jars with the brine. So I want to let everyone know you need to double that brine recipe except for the sugar the 2 cups is enough,, or it's not going to be enough brine or at least the way I did it the brine would never have been enough if I didn't double it. I am Canadian and I got 8 - 500 Ml jars from this recipe doubling the brine!! Once again thank you it's a great recipe and it tastes soooooooo yummyyyyyyyyyyyy!!
Making it now! I sneaked out one pint to make a little fermented sauerkraut, and I still had 4 pints to can, plus a bunch to eat at dinner. Note to MYSELF. I only used 1 cup sugar, plenty sweet and only made one recipe of the syrup. It was delicious! This is perfect for me.
Oh, I used apple cider vinegar for more health benefits. This recipe is so delicious. Love it! Told my son about it, in another state.
I’m a beginning canner & am currently making this coleslaw today. I appreciate all of the details. Thank you!
How did it turn out?? I'm planning to make it tomorrow. Is there anything you would suggest to put more or less of in? Thank you :)
Hi, Sue. Back again. Making another batch. Son coming out in December for 10 days. Yeah! I am getting ready. Good food, less work! More visit time and yard work. I love that baby boy! lol He is my baby, 54. 😍
I can't wait to do this! My neighbor just gave me a HUGE head of cabbage from her garden! ❤❤
I was glad to see that you didn't rinse the coleslaw. To be an extra unnecessary step to rinse the salt off and then add it back into the recipe.
Thank you for listing the recipe! And you have a pleasant voice! Easy to listen to you!
Thanks Susan great commentary, and plenty of good ideas. Thanks for this.
Thank You🌹
Thank you for the great recipe! I was thinking I needed some cole slaw for our pork sandwiches. Happy Thanksgiving 🍁 🦃
Trying out this recipe today. Will let you know how it works out.
I would leave the syrup (brine) hot, and don't let it cool. So that when you fill the jars after stuffing with cabbage mix, it's still very hot and helps the hot water bath heat up much faster for processing.
Great idea!!
When you use a steam canner you heat up the canner before you place your jars. Cool liquid ensures your coleslaw is as crips as it can be
I reuse a lot of my jars from store-bought things..
They always seal for me..
What kind of salt?
Should the salt need to be iodized?
I have always heard to never use iodized salt in canning
WHAT KIND OF WATER BATH CANNER ARE YOU USING?
That is a steam canner. I just love it because it doesn’t use a lot of water and it works great.
What kind of canner is that? Never saw one like that before.
That is a steam canner for processing canned items like a waterbath canner.
Hat kind of canner
I paid $2.00 for the bags of shredded cole slaw instead as a short cut.
Save your veggie scraps for making bone broth
Do you use cabbage scraps making your bone broth, or just the onion & carrot scraps?
@@debbiemock3785 All of it.
Then it's stock, no longer broth.
Thought you should know we can't see anything you have cut. Need camera adjustment.
I sent a text to every woman I know of this video, hint, hint 🙂
Redundant and difficult to watch!
I normally use CC if the talking bothers you. Put on mute. Just watch.
It's because you've been canning for a long time and don't need all the basics. I use the cursor and scroll along the bottom, looking at the pictures until I want to click on it.
She really doesn’t seem to experienced in what she is trying to teach.