Canned Cole Slaw Recipes

Steps:

• 1. In a non-reactive pan (stainless steel, ceramic, glass and metal cookware with enamel coating are all "nonreactive"). Mix vinegar, sugar, water, and spices. Bring to boil and boil for 1 minute and mix to dissolve sugar. Let mixture cool.
• 2. Shred cabbage I used my slicing blade on my food processor. Shred onion, carrot and bell pepper I used my shredder blade on my food processor. Put veggie mixture in a large bowl and sprinkle with the 2 tablespoons of CANNING salt/ NOT table iodized salt, it's very important to use the correct salt in this process. Then let it set for 1 hour. Then rinse and drain at least twice make sure to get out the excess water.
• 3. Add rinsed and drained cabbage mixture to cooled syrup and toss, making sure you coat all of the cabbage. I always make 2 or 3 batches of syrup/brine so I know I will have enough to cover my cabbage. There is nothing worse than not having enough brine and it is just hard to tell just how much it is going to take exactly. Once you make this recipe you can get a better idea because if you like it you will be making it again, you can store the left over syrup in the fridge and use again for more or I have even canned just the brine in 1/2 pint jars if I know I am not going to make more canned slaw. I like using the brine in salads :)
• 4. Sterilize jars and keep hot, after my jars are sterilized I put them in my oven at 200 degree to keep them hot, then take them out in batches of 6 pints per recipe batch, it will all depend on how much cabbage mix you put in your jars. Pack cabbage mixture in hot jars, tight but NOT like a brick. Then dip and pour syrup over cabbage mixture, use a chopstick by sticking down through to remove air bubbles and distribute liquid then add more liquid if needed leaving 1/2 inch head space. Wipe jar rim with vinegar/water paper towel to remove sticky residue from liquid and get proper seal. Screw bands finger tight. Place in water Bath with 3 Tablespoons of white vinegar added to the canning water(the white vinegar helps prevent the white residue on the jars after canning), make sure water is warm but not too hot since your brine/syrup is not hot, it is just room temperature. If water is too hot it will crack your jars. Make sure water covers top of jars and lids by at least 1to 2 inches I prefer 2 inches After water comes to a boil in canner with cole slaw jars,time, process 15 minutes then turn off heat under canner, take canner lid off and let cole slaw jars sit in canner 10 minutes before taking out of the canner. Place on towel on counter or table out of draft until the jars have sealed. After 24 hours remove rings and wash jars in mild luke warm sink of water, I also use a Tiny amount of Dawn dish soap and white vinegar in my washing water then rinse with clear water and dry, dropping jar rings in the washing water wash, rinse and dry rings for next time. Store jars without the rings if lid pops off then discard contents.
• 5. When ready to eat (after about a week or two if you can wait that long) you can eat it like it is with the brine or you can drain it and add Mayonnaise. Store leftovers in the jar in the fridge. Either way it is wonderful. I like to get it cold and add mayo if you start with fresh crunchy cabbage it stays very crunchy!!
• 6. I hope you enjoy this recipe, it is my most favorite recipe I have ever made, our whole family loves it!!

Steps:

• Combine vinegar, oil, sugar, mustard, and celery seed for dressing in a saucepan over medium-high heat; bring to a boil.
• Meanwhile, combine cabbage, onion, sugar, and salt for coleslaw in a bowl.
• Pour hot dressing over cabbage mixture and mix until incorporated. Place in the refrigerator until chilled, about 2 hours.

Steps:

• Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, salt, and pepper in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add more salt, pepper, or sugar if desired.

Steps:

• Whisk the vinegar, sugar and celery salt in a large bowl to dissolve the sugar. Whisk in the vegetable oil. Add the cabbage and carrots and toss to combine. Season with kosher salt and pepper.
• Cover the slaw and refrigerate at least 1 hour. Toss again and season with salt and pepper. Stir in the parsley and scallions.

Steps:

• In a large bowl, combine the first six ingredients. In a small bowl, whisk the salad dressing, lime juice and cumin. Pour over coleslaw; toss to coat. Refrigerate until serving.