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Post by admin on Jul 30, 2008 10:01:52 GMT -5
I was told by others who have used this recipe, that the cabbage stays crunchy even when you water bath it in canning jars. Also stays crunchy after being frozen.
Coleslaw (to can or freeze) - 1 medium-large head cabbage 1 large carrot 1 green pepper 1 small onion 1 teaspoon salt - SYRUP 1 cup vinegar 1/4 cup water 2 cups sugar 1 teaspoon celery seed 1 teaspoon mustard seed -Shred vegetables. -Mix together. -Mix in the salt and let stand 1 hour. -Drain liquid from vegetables. -Boil syrup ingredients together for 1 minute, cool. -Add syrup to vegetables. -Pack into pint or quart jars, leaving 1/4" headspace. -Process in a boiling water bath for 15 minutes, OR pack into freezer containers and freeze.
To serve: use as is, or drain off liquid and add desired amount of mayonnaise or salad dressing for a creamier slaw.
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