Canned cole slaw

Made 5 pints of canned coleslaw.  Read so many blogs and comments about how great the canned coleslaw is that I just had to give it a try.

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.  


  1. 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.

  2. Hello,
    Your 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.