Love coleslaw? If so, you’ll want to try out this vinegar-based cole slaw recipe. You’ll need a water bath canner and basic home canning supplies to preserve it. This home canning recipe is easy and a great beginner’s recipe if you’re new to home canning. I recommend canning it using pint size or jelly size glass mason jars.
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When it comes to shredding cabbage, I find the best way to do it is by using my manual food processor or food chopper. The one that I use is by Tupperware that I purchased from Amazon. It does a fabulous job at shredding up tough cabbage! When it comes to purchasing spices and herbs I highly recommend Selefina. I get the majority of all of my spices from Selefina. They’re high-quality and perfect for the at-home cook.
Old-Fashion Coleslaw Recipe
14 cups fresh cabbage, shredded
2 large carrots, peeled and shredded
1 lg. onion, finely chopped
2 med. sweet bell peppers, finely chopped
2 Tbsp. pickling salt
Combine all of the above ingredients in a large mixing bowl. Cover the bowl. Set aside for 1 hour.
Next…you need to make the brine by using the recipe listed below.
Brine Recipe
3 1/2 cups white vinegar
2 cups water
3 1/2 cups granulated sugar
1 Tbsp. mustard seed
1 Tbsp. celery seed
Combine all of the above brine ingredients in a large pan on your stove-top. Bring the brine to a boil, stirring often. Once it comes to a boil…boil for 2 minutes. Turn off heat and remove from the burner to allow it to cool.
Once the brine is cool (room temperature) pour it over the slaw sitting in the mixing bowl. Use a spoon to stir everything together. Mix well. Spoon the coleslaw into prepared (warm) glass mason jars, firmly packing it. You’ll want to leave 1″ headspace. De-bubble the jars, wipe the jar rim clean, add the seal and band until it’s finger-tip tight.
Place the jars in a preheated water bath canner. You need at least 2-3″ of water covering the top of the jars. Bring the water to a full boil. Process the jars in the boiling water for 10 minutes for pint size jars. Turn off the heat and remove the lid. Lift the rack up to the rim of the canner. Let the jars sit in the rack on the rim for 5 minutes.
Lay a cotton towel down on your counter-top. Transfer the HOT jars to the cotton towel to cool. You don’t want to touch the jars or move them around for 24 hours. Don’t disturb them. You want them to properly seal. It can take several hours for jars to seal as they’re cooling down.
Store your coleslaw in a cool, dry and dark place. I store all of my jarred goods in a pantry closet. They should keep for 1-2 years if properly processed. I find that you want to let the processed cole slaw sit unopened for a minimum of 1 month to allow all of the flavors to infuse before opening a jar. It’s best served chilled from the refrigerator.
If you are looking for more home canning recipes…you’ll find over 100 of them on the TwoClassyChics blog.
