Name: Canned Coleslaw
Prep time: 3 h
Cook time: 15 min
Total time: 3 h 15 min
Yield: 5
Cuisine: American
Ingredients: 1 Medium Cabbage; 1 Large Carrot; 1 Small Yellow Onion; 1 Red Bell Pepper; 2 Tbs Canning or Kosher Salt; 1 1/2 C Apple Cider Vinegar; 3 C Sugar; 1/3 C Water; 1 1/2 Tsp Celery Seed; 1 1/2 Tsp Mustard Seed

There’s no better way to preserve cabbage than to make canned coleslaw! It stays crunchy and is shelf stable for years.

I recently bought myself the Carey electric pressure canner. I’m slight obsessed to say the least. So far, I’ve canned apple pie filling, beef stew, pineapple, and now, coleslaw. The possibilities are endless with it! I plan to can black beans next. We eat them frequently and I’m trying to get it to where I don’t go to the grocery store anymore. Now to get more shelving to store all the jars!

If you want to water bath and pressure can, I’d highly recommend the Carey electric one. It’s two in one, it’s affordable, easy to use, and it doesn’t heat up your home. I got mine from Amazon for less than $100. Best money I’ve ever spent. I can’t wait to can and save all my fruits and vegetables from my garden this year.

Equipment Needed

Canning Jars, lids and rings
Canner
Canning Rack
Ladle
Canning Funnel
Jar Lifters

Ingredients

Cabbage
Red Bell Pepper
Carrot
Onion
Canning Salt or Kosher Salt
Apple Cider Vinegar
Sugar
Celery Seed
Mustard Seed

Instructions

Prep your jars, lids, and rings. Wash them well and set them aside.
Chop the cabbage, bell pepper, carrot, and onion and then add in the salt. Mix well. Cover and let sit for 2 hours.
Prep your water bath so it ready to go after the cabbage mixture has rested for the 2 hours.
Rinse several times. Let it rest while you prepare the brine.
In a sauce pot, combine the apple cider vinegar, sugar, water, celery seed, and mustard seed. Bring to a boil and let it boil for 1 minute. Stir consistently. Remove from the heat.
Pack the jars with the cabbage mixture tightly into the jars. Make sure to leave 1-inch head space.
Pour the brine into the cabbage filled jars and fill to the 1-inch headspace. Wipe the rims of the jars with a clean rag and then put your lids on and then the rings. Tighten the rings carefully. Make sure to not over tighten them or the lids will buckle.
Carefully place the packed jars in the water bath. Process for 15 minutes.
Remove the jars from the boiling water and set on a towel. Do not touch them until they have completely cooled. Preferably overnight.
For jars where the lids did not seal, store in the refrigerator. The jars that did seal can be stored on the shelf. Don’t forget to write the date on the lid!
To serve, rinse the coleslaw well and then add mayonnaise or serve as is.

Canned Coleslaw

Yield: 5 Pints

Prep Time: 3 hours

Cook Time: 15 minutes

Total Time: 3 hours 15 minutes

There's no better way to preserve cabbage than to make canned coleslaw! It stays crunchy and is shelf stable for years.

Ingredients

1 Medium Cabbage
1 Large Carrot
1 Small Yellow Onion
1 Red Bell Pepper
2 Tbs Canning or Kosher Salt
1 1/2 C Apple Cider Vinegar
3 C Sugar
1/3 C Water
1 1/2 Tsp Celery Seed
1 1/2 Tsp Mustard Seed

Instructions

Prep your jars, lids, and rings. Wash them well and set them aside.
Chop the cabbage, bell pepper, carrot, and onion and then add in the salt. Mix well. Cover and let sit for 2 hours.
Prep your water bath so it ready to go after the cabbage mixture has rested for the 2 hours.
Rinse several times. Let it rest while you prepare the brine.
In a sauce pot, combine the apple cider vinegar, sugar, water, celery seed, and mustard seed. Bring to a boil and let it boil for 1 minute. Stir consistently. Remove from the heat.
Pack the jars with the cabbage mixture tightly into the jars. Make sure to leave 1-inch head space.
Pour the brine into the cabbage filled jars and fill to the 1-inch headspace. Wipe the rims of the jars with a clean rag and then put your lids on and then the rings. Tighten the rings carefully. Make sure to not over tighten them or the lids will buckle.
Carefully place the packed jars in the water bath. Process for 15 minutes.
Remove the jars from the boiling water and set on a towel. Do not touch them until they have completely cooled. Preferably overnight.
For jars where the lids did not seal, store in the refrigerator. The jars that did seal can be stored on the shelf. Don't forget to write the date on the lid!
To serve, rinse the coleslaw well and then add mayonnaise or serve as is.