Canned Coleslaw
How to make Coleslaw to Can or Freeze:
1 medium head cabbage
1 large carrot
1 green pepper (I prefer red)
1 small onion
1 teaspoon salt
Syrup
1 cup vinegar
¼ cup water
2 cups sugar
1 teaspoon celery seeds
1 teaspoon mustard seeds
Shred together vegetables. Add the salt. Let stand 1 hour.
Drain and rinse and Vegetables.
Boil syrup ingredients together for 1 minute. Cool.
Add syrup to vegetables or vegetables to the syrup.
Pack into quart jars or pint jars.)
Process in a boiling water bath for 15 minutes.
If you don’t want to can it, you could put it into freezer containers instead and freeze. Leftovers may also be frozen. This slaw may be drained before use and mayonnaise added, or used as is.
Add syrup to vegetables or vegetables to the syrup.
Pack into quart jars or pint jars.)
Process in a boiling water bath for 15 minutes.
If you don’t want to can it, you could put it into freezer containers instead and freeze. Leftovers may also be frozen. This slaw may be drained before use and mayonnaise added, or used as is.
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