Sunday, December 20, 2009

Canned Coleslaw

Surprisingly tasty! This recipe came from one of the many canning lists I am on. I was leery but gave it a try. I had a few beautiful heads of organic, locally grown cabbage from the farmer's market. I used my bosch to shred the cabbage.

Home Canned Coleslaw

3 lb cabbage
2 large carrots
1 medium onion
1 finely chopped bell pepper
1 tsp pickling salt (I use Real Salt)
2 c white vinegar
1½ c granulated sugar (I used 1 cup)
2 tsp celery seed

Remove the core from the cabbage and shred the cabbage and carrots. Finely dice the onion. Mix the onions into the shredded cabbage and carrots. Mix in the pickling salt. Mix well, cover and let sit at room temperature for 45 minutes to an hour.  Drain the liquid. While the cabbage is sitting, mix the vinegar, sugar and celery seed in a sauce pan. Bring to a boil. Boil 1 minute. Cool slightly. Pack cabbage mixture tightly into your jars.  Ladle syrup over the cabbage.  Adjust two piece lids. Process 15 minutes in boiling water bath canner. To serve: Use as is or drain then stir in salad dressing of your choice or mayonnaise.

When I made it I put about 1/4 cup of syrup in the bottom of each jar then packed my slaw in and poured the remaining syrup over the cabbage.  Be sure to use a spatula to remove air bubbles and get the syrup to run down through cabbage.

3lb of cabbage was about 1 large head of cabbage.

Oh, one last thing!  When you drain the liquid off the cabbage don't just throw it out.  It is a sweet and tart vinegar and is great for tenderizing a roast.  I poured it over a pork roast that I cooked overnight in the oven on low.  It was very tender and flavorful!
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