How to Make Crunchy Canned Coleslaw

Recipe
1 cabbage shredded
1 carrot grated
1 onion chopped
1 bell pepper sliced thinly ( I use yellow and red)
1 tsp salt
Prepare the vegetables, sprinkle with salt and let stand for 1 hour. Drain the liquid after 1 hour. Optional : Vegetable may be rinsed with water.
1 cup 5% white vinegar
1/4 cup water
2 cups sugar
1 tsp mustard seeds
1 tsp celery seeds
I double the syrup recipe.
For a less sweet slaw reduce the sugar to 1 cup.
Prepare the syrup in a pan on the stove, boil the mixture for 1 minute then let the syrup cool.
After 1 hour and draining the vegetables, combine the syrup and the vegetable. Fill sterilized jars with vegetable and syrup to a 1/2 inch head space. Wipe the top rim of the jar with a wet paper towel. Place hot lids on the jars and screw the band finger tight. Process in a water bath canner for 15 minutes.
Slaw is now shelf stable. Refrigerate slaw once the jar is opened.
My experimental jar did seal but I put it in the refrigerator just to be safe.
Enjoy!

[@mrssoapmistress]

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!!

[@kit2148]

I’m a beginning canner & am currently making this coleslaw today. I appreciate all of the details. Thank you!

[@dreamdesign2022]

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 :)

[@readingsbyAmyWH]

Thank You🌹

[@choosegoodalways]

Thank you for listing the recipe! And you have a pleasant voice! Easy to listen to you!

[@Forevertrue]

Thanks Susan great commentary, and plenty of good ideas. Thanks for this.

[@littleme3597]

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.

[@littleme3597]

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.

[@justwhy5543]

Trying out this recipe today. Will let you know how it works out.

[@athomewithjenny]

I can't wait to do this! My neighbor just gave me a HUGE head of cabbage from her garden! ❤❤

[@100goodb]

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.

[@littleme3597]

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. 😍

[@sharonmotley1015]

Thank you for the great recipe! I was thinking I needed some cole slaw for our pork sandwiches. Happy Thanksgiving 🍁 🦃

[@conniejock]

Should the salt need to be iodized?

[@jmo18]

I have always heard to never use iodized salt in canning

[@conniejock]

What kind of salt?

I reuse a lot of my jars from store-bought things..
They always seal for me..

[@lynnecampbell923]

WHAT KIND OF WATER BATH CANNER ARE YOU USING?

[@susanscountrylivin9353]

That is a steam canner. I just love it because it doesn’t use a lot of water and it works great.

[@annalivings6660]

I paid $2.00 for the bags of shredded cole slaw instead as a short cut.

[@elizabethjohnson475]

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.

[@susanscountrylivin9353]

Great idea!!

[@colleenpritchett6914]

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

[@joyceervin6326]

Thought you should know we can't see anything you have cut. Need camera adjustment.

[@66charbaby]

What kind of canner is that? Never saw one like that before.

[@susanscountrylivin9353]

That is a steam canner for processing canned items like a waterbath canner.

[@brendawatkins7742]

Hat kind of canner

[@sheilarogers3448]

Save your veggie scraps for making bone broth

[@debbiemock3785]

Do you use cabbage scraps making your bone broth, or just the onion & carrot scraps?

[@littleme3597]

@@debbiemock3785 All of it.

[@elizabethjohnson475]

Then it's stock, no longer broth.

[@lindarichardson1874]

Redundant and difficult to watch!

[@littleme3597]

I normally use CC if the talking bothers you. Put on mute. Just watch.

[@elizabethjohnson475]

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.

[@shirleypreston8743]

She really doesn’t seem to experienced in what she is trying to teach.