It's that time of year again.......canning season! This week my first crop of vegetables came in from my garden for canning. I got 14 nice heads of cabbage from my garden along with some carrots and onions and I canned slaw this week. The recipe calls for shredded cabbage, but I shred mine with a knife instead of a processor.
When you know you are having company for dinner the next day, just stick a couple of pints of slaw in the refrigerator to chill and just open up and serve as a wonderful side dish. The recipe comes from my sister who shared it with me, and now I'll share it with you. Enjoy!
14 Cups Shredded Cabbage
2 Large Shredded Carrots
1 Large Chopped Onion
2 Tablespoons Canning Salt
3-1/2 Cups White Vinegar
2 Cups Water
3-1/2 Cups Sugar
1 Tablespoon Mustard Seed
1 Tablespoon Celery Seed
1--Combine shredded cabbage, carrots, and onion into a large pan. I use one of my dish pans. Sprinkle the salt over top of shredded vegetables and mix. Cover with water and cover with a cloth for one hour. After one hour, drain the water from your vegetables.
2--Mix brine and bring to a boil over medium heat. Remove from heat and let cool.
3--Pack clean sterilized pint jars with slaw. Cover with brine and debubble by running a knife down the inside of the jar. Pack again and add more cabbage if necessary. You want a really tight pack in your jar so that your slaw does not float. Fill to half inch from top, wipe mouth of jar clean and add lids and bands and tighten. I put my lids in hot water before I put them on my jars for a better seal.
4--Water bath for 10 minutes for pints and 20 minutes for quarts. Remove jars from water bath and let cool completely. Test lids to make sure all jars sealed. If a jar does not seal, it will bow up. Store jars in cool cabinet. If you have a jar that didn't seal, it goes into the refrigerator for supper. Yum!
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