One medium cabbage shredded
Two large carrots shredded
One small onion minced
Sprinkle with a teaspoon of salt and let it sit for one hour before canning with the syrup
The syrup recipe and the amounts I used
2 cups white vinegar
1/2 cup water
3 cups sugar
2 tsp celery seed
2 tsp mustard seed
Heat to boiling then remove from heat and let syrup cool completely
Sterilize jars and wash seals and rings
Rinse cabbage mixture and drain
Add 1/2 of syrup mixture to cabbage mixture
Pack in pint jars
Pack fairly tight in jars leaving 1 inch head space
Add syrup to cover
Put in water bath canner
Be sure water covers jars by a couple of inches
Waterbath jars for 15 minutes
To make cole slaw drain syrup from cabbage mixture and add mayo.
So glad I found your blog. Going to freeze tomatoes today and can coleslaw tomorrow. When I fry the tomatoes do I thaw out first or coat and fry from frozen state? Thank you.
ReplyDeleteHello,
ReplyDeleteYour blog reminds me of the many things we canned and froze over the years when we had houses with garden space. Some worked out great, others no so much. Now of course, living in an RV we have neither a place to grow or room to store and so our task is to find sources around the country for good stuff in smaller amounts.