Canning cole slaw is something you might not think possible. You might even wonder why you would can cole slaw. I have canned it several times and love it. I have had it at get-togethers and everyone else loved it also. Having it on hand for last-minute dinners, a great side dish, or for unexpected guests are all perks for this delicious recipe. It turns out wonderful and crispy. You can eat it right out of the jar! Or you can drain it, add mayonnaise, and it tastes yummy like that. Use it for relish on hot dogs! I have made small batches and big batches, but it always turns out good! This will be your favorite coleslaw recipe!
This recipe is another example of why home food preservation is so awesome. This canning recipe also helps result in less trips to the grocery store, which is my main goal!
Basic Steps for Canning Coleslaw
- Shred the cabbage, carrots, peppers, and onion
- Combine cabbage and other vegetables in a mixing bowl
- Add salt to vegetable mixture and let sit for one hour
- Combine brine ingredients, bring to boil, dissolve sugar and let cool
- Rinse vegetables thoroughly and drain water
- Mix vegetables with syrup to coat
- Pack into jars
- Debubble, wipe rims, add lids
- Process for 15 minutes in boiling water bath
Detailed Instructions for Canning Cole Slaw
Shred one medium head cabbage. I used a knife and cut it up. This is a good article that demonstrates three ways to shred cabbage for coleslaw.
Shred one large carrot, one green bell pepper and one large onion. Below is a picture with the peppers added. I used some yellow and red pepper also to add color.
Below shows the carrots added. I actually used about 8 baby carrots.
I used a small mini chopper that I purchased from Amazon.
Combine the shredded cabbage with the vegetables in a large bowl. Add 2 TBSP canning salt and mix the salt well. Let sit for one hour.
Mix the one cup of apple cider vinegar, two cups of sugar, one-fourth cup water and one teaspoon mustard seeds and one teaspoon celery seeds in a large stock pot. Boil syrup ingredients and make sure sugar dissolves, then let cool.
Rinse the cabbage mixture thoroughly and drain vegetables of any water. May have to squeeze some of the water out.
Add the cooled brine to the vegetables and toss to make sure the vegetables are coated with the brine.
Add the brine covered vegetables to the jars. Pack vegetables down but not too tight. Can add some additional brine to the jars. Leave headspace of 1/2 inch.
Remove any air bubbles, wipe rims, and put on the lids.
Add to water bath canner, add couple tablespoons of white vinegar to the water, and process for 15 minutes at a full boil. When done, turn off the heat, take off lid and let sit for 10 minutes before removing jars. Use a jar lifter to remove the jars and place them on a towel on the counter, do not disturb for 24 hours. Then remove the circle lids and rinse the jar off. I use dawn to help wash the jar.
- Options are to use orange, yellow or red bell pepper, or purple cabbage or red onion to add some different color.
- You can try using less sugar.
- This recipe makes about 5 pints, you can increase it by doubling or tripling it and can it in quart jars. I did that and it worked great. The amount of jars is dependent on the size of your cabbage. The processing time of 15 minutes applies to pints and quarts.
- You could make a little extra brine, like 2 to 3 times the recipe, to make sure you have enough. The extra brine can be stored in the refrigerator or canned for future use.
- This recipe can be frozen and also any leftover slaw that does not fit in the jars can be frozen.
For more canning recipes and other great recipes, go to my website at www.HawkPointHomestead.com. Also for updates, please follow my facebook page at https://www.facebook.com/profile.php?id=100090037458967.
- Vegetable Mix
- 1 medium cabbage
- 1 large carrot
- 1 medium green bell pepper
- 1 onion
- 2 Tbsp canning salt
- 1 c apple cider vinegar
- 2 c white granulated sugar
- 1/4 c water
- 1 tsp celery seed
- 1 tsp mustard seed
1. Shred the cabbage with a knife or food processor
2. Shred the pepper, carrot and onion with a food processor
3. Mix together in a mixing bowl and add 2 Tbsp canning salt
4. Let sit for 1 hour
5. Mix the brine ingredients in a pot, bring to boil and stir to dissolve sugar. Let cool
6. Rinse vegetable mixture thoroughly and drain well. Remove as much water as possible
7. Add brine to the vegetable mixture and coat thoroughly
8. Add brine-covered vegetable mixture to the jars. Pack down, but not too tight.
9. Remove bubbles from jars, Wipe the rims and apply lids to the jars.
10. Process in a water bath canner for 15 minutes.