I know most of us like to enjoy freshly made coleslaw, but at the same time I want you to have options. In the past we have successfully tried this canning stewed tomatoes recipe, canning fresh whole figs recipe and canning rhubarb recipe. There is no reason whatsoever, why you can not pull off this canning coleslaw recipe.
When compared to other canning recipes, this is actually on the easy side. Besides the five required ingredients, you’re also going to need your water bath canner for this one. If you end up with way more coleslaw than jars, then you can also simply freeze the rest in your freezer. I prefer to use quart jars, I’m always able to pack way more coleslaw in there than when I use the equivalent in pint jars. Or maybe I just suck at stuffing my pint jars! LOL
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Here’s What You’ll Need:
- medium head cabbage
- large carrot
- green pepper
- small onion
- salt
- vinegar
- kraut cutter or mandolin
- water
- medium saucepan
- sharp knife
- cutting board
- canning utensils
- water bath canner
- canning jars with lids & rings
When dealing with fresh produce, it is always important to remember to thoroughly wash your veggies and dry them before use. Prep your cabbage, carrots and onion as directed in the recipe before sprinkling salt over them. Let the slaw sit for about an hour, whilst you make the syrup in the saucepan. In order to avoid having floating slaw in the jars, mix the slaw and syrup together before packing everything in the jars. Process the jars in your water bath canner.
You can get the full recipe & instructions on the Survival Kitchen blog, here…
You can watch the video below on Canning Coleslaw…
You can watch the video below on Canning Freezer Coleslaw – Canning What You Grow …
You can watch the video below on Canning Pickled Coleslaw | EASY for Beginners…
