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, strain the coleslaw and then add mayonnaise or serve as is.
Canned Coleslaw
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, strain the coleslaw and then add mayonnaise or serve as is.
Notes
This is shelf stable for 2 years. Store in a cool, dark room.
Remove the rings before storing.
Natasha says
We loved this canned coleslaw, the recipe is so spot on!
Wilma Wallace says
Going to make as soon as my cabbage r ready
Toni says
This was recommended by Tipper Pressley at Celebrating Appalachia. Just watched her preparing it 7/30/24
nelsonroadgarden@gmail.com says
That’s so cool, I had no idea! Thanks for sharing that with me. I just went and watched it.
Nita Nacon says
Looks great! Does altitude matter when processing? The Ball canning book says to increase water bath canning 5 minutes for an increase in altitude I think every 1,000 feet. Do you know your altitude? I am a beginner, so not as confident as experienced canners. Thanks for your input.
nelsonroadgarden@gmail.com says
Hi, yes altitude it very important to consider when processing! I am under 1,000 ft so my time I put down is the bare minimum. If you are higher than 1,000 feet, make sure to add 5 minutes for each 1,000 feet over that. I hope that helps!
L says
Trying your recipe for canned coleslaw. can you tell me if I must use 3 CUPS of sugar?
nelsonroadgarden@gmail.com says
Yes, because the sugar is what helps keep it shelf stable. Plus, I don’t know how the flavor would be without it. I wouldn’t recommend altering the recipe for safety reasons. If you don’t plan on canning it, you could reduce the sugar.
Beth says
Just wondering if I can use a different sweetener – we don’t consume refined sugar. Would honey work?
nelsonroadgarden@gmail.com says
If you want to use honey, I wouldn’t recommend canning it. I would just store it in the fridge because I don’t know if it would be safe on the shelf. As far as taste and consistency, I haven’t tried it, so I’m not sure.
nancy melcore says
do you pore the brined hot
nelsonroadgarden@gmail.com says
Yes, brine should be hot.
Selina says
I canned coleslaw this year using the recipe above.
It was delicious when I made it maybe 6 weeks ago? Today I opened a jar. It was still sealed but the coloring has browned. All of the liquid was gone and the celery seeds were at the top. It tasted and smelled just a bit off, enough so I didn’t eat it. The one thing I remember messing up is that I did not rinse the brine. I forgot and had already canned everything before I remembered. It tasted good so I didn’t think it would be an issue. I’m thinking that’s it 🫣 Has this happened to anyone?