CANNING COLESLAW FOR FAST FOOD MEALS

Canned Coleslaw

14 cups of shredded cabbage
2 large carrots peeled and shredded
1 large onion chopped
1 or 2 sweet peppers sliced in strips
2 TBSPS of kosher salt of pickling salt

Combine all of the above ingredients in a large bowl, cover and set aside for 1 hour.

To make the brine add the ingredients listed below to a pot and bring to a boil. Remove from heat to allow it to cool down.

3 ½ cups white vinegar
2 cups of water
3 ½ cups of sugar
1 TBSP of mustard seed
1 TBSP of celery seed.

Once the bring is cool pour it over the other ingredients. Mix well and put into sterilized jars, pressing it firmly and then cover with the brine.

De-bubble the jars, clean the rims and then add the bands.

Put the jars into a preheated waterbath canner and bring it to a full rolling boil. Boil 10 minutes and you listen for the pops. Enjoy!

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Music Credit: Green Green Garden by Chris Haugen

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The recipes are intended for entertainment and/or information purposes and for use by person having appropriate technical skill, at their own discretion and risk.
I make no warranties for the outcome of your food experiments.

Colleen Palumbo
#25 – 1410 11th Ave North
Golden, BC Canada
V0A 1H2
silvermoments65@gmail.com

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