Eggs room temp
Water room temp
1/2 tsp salt per pint put in jars fill with water
cold canner
10# bring up to heat & process 1 minute
Eggs room temp
Water room temp
1/2 tsp salt per pint
put in jars fill with water
cold canner
10# bring up to heat & process 1 minute
1 medium head cabbage (use pre sliced bagged slaw and add to it)
1 large carrot
1 green or red sweet pepper (optional)
1/2 medium onion (optional)
2 tablespoon salt
For the brine syrup
2 cup apple cider vinegar
1/2 cup water
2 cup sugar
1 teaspoon caraway seeds, celery seeds, or dill weed (optional)
1 teaspoon mustard seeds
Cut finely or shred the vegetables into a big pot. Add the salt. Let stand 1 hour. Drain
water and rinse twice. Then drain again.
Boil syrup ingredients together for a couple of minutes. Make sure you completely melt the sugar
and the syrup is clear.
Add the syrup to the vegetables and pack into pint jars. Remove any bubbles that form using a
spatula. Process jars in boiling water for 20 minutes. If you're not sure about the canning process,
you can pack the slaw into freezer containers and put it in the freezer where it's good for up to a
year,
This food is good tasting as is (as pickled cabbage). Or, for the traditional coleslaw taste, it should
be drained and mayonnaise added just before serving. That's what makes canned coleslaw an
entirely portable food for a picnic, despite the heat. You carry the unopened can with you and
