Canned Coleslaw

 Canned Coleslaw

Yield: 4 Pints 

Ingredients

1 Medium Cabbage

1 Large Carrot

1 Small Yellow Onion

1 Red Bell Pepper

2 Tbs Canning or Kosher Salt

1 1/2 C Apple Cider Vinegar

3 C Sugar

1/3 C Water

1 1/2 Tsp Celery Seed

1 1/2 Tsp Mustard Seed

Instructions

Prep your jars, lids, and rings. Wash them well and set them aside.

Chop the cabbage, bell pepper, carrot, and onion and then add in the salt. Mix well. Cover and let sit for 2 hours.

Prep your water bath so it ready to go after the cabbage mixture has rested for the 2 hours.

Rinse several times. Let it rest while you prepare the brine.

In a sauce pot, combine the apple cider vinegar, sugar, water, celery seed, and mustard seed. Bring to a boil and let it boil for 1 minute. Stir consistently. Remove from the heat.

Pack the jars with the cabbage mixture tightly into the jars. Make sure to leave 1-inch head space.

Pour the brine into the cabbage filled jars and fill to the 1-inch headspace. Wipe the rims of the jars with a clean rag and then put your lids on and then the rings. Tighten the rings carefully. Make sure to not over tighten them or the lids will buckle.

Carefully place the packed jars in the water bath. Process for 15 minutes.

Remove the jars from the boiling water and set on a towel. Do not touch them until they have completely cooled. Preferably overnight.

For jars where the lids did not seal, store in the refrigerator. The jars that did seal can be stored on the shelf. Don't forget to write the date on the lid!

To serve, strain the coleslaw and then add mayonnaise or serve as is.

Notes

This is shelf stable for 2 years. Store in a cool, dark room.

Remove the rings before storing.

From:

https://nelsonroadgarden.com/canned-coleslaw/