Today, I used my Carey Electric Pressure Canner to can some homemade coleslaw.
1 large (or extra large) cabbage, shredded
4 large carrots (or more) shredded
4 peppers, chopped
4 onions, chopped
Mix it all together.
Mix in 4 tsp salt and let it sit for an hour.
(Note: I didn’t have enough sweet onions so I used a jar of freeze-dried sweet onions as well. That was so handy! Definitely freeze-drying more sweet onions next fall.)
While the vegetables are sitting, prepare the brine:
4 c. vinegar
1 c. water
8 c. sugar
4 tsp celery seed
4 tsp mustard seed
1 tsp turmeric
Bring it to boil and boil for one minute.
Let it sit to cool.
( Note: I was out of celery seed and mistakingly bought celery salt. I had put in two teaspoons before I realized my mistake.)
Putting it together
When the brine is cool,
drain the water from the vegetables (drawn out by the salt) and
mix the veggies with the vinegar solution.
Pack the mixture into jars and process in a hot water bath for 15 minutes.
Note: I used half-pint jars so that we have just enough for the two of us, for one meal. I, also, filled one quart jar and put it in the fridge, as I had ran out of the small jars.
How to use the coleslaw
As coleslaw, of course
As filling for egg rolls (for example)
Drain it and stir in some mayonnaise
Use it in stir-fries
What about soup? I wonder…
These products are what I use and all opinions expressed here are my own. This list may contain affiliate links from which, at no additional cost to you, I may earn a small commission if you choose to use my link … and if you do, know that I appreciate you!
Carey Pressure Canner Canning Jars (buy them when you can find them!)
Harvest Right Freeze-Dryer: the company has a referral program. I’d gladly share all that I’ve learned with you and be your referral person (and get you some free Mylar bags!).