I used Dede's recipe and she gave me permission to share it with the world.Coleslaw to can or freeze1 medium head cabbage1 large carrot1 green pepper1 small onion1 teaspoon saltSYRUP1 cup vinegar1/4 cup water2 cups sugar (we used ¾ cup for better results)1 teaspoon celery seeds (we liked less seeds use ¼ tsp)1 teaspoon mustard seeds (we liked less seeds use ¼ tsp)Shred together vegetables. Add the salt. Let stand 1 hour. Drainwater from vegetables. Boil syrup ingredients together for 1 minute, cool. Add syrup to vegetables. Pack into quart jars andprocess in a boiling water bath for 15 minutes, or put into freezercontainers and freeze. Leftovers may be frozen. This slaw may be drained before use and mayonnaise added, or used as is.Dede’s notes:4/19/08 used 6 one pound bags of coleslaw mix with carrots. Added one large red bell pepper, diced, and one medium sweet onion, diced. Triple the syrup, but double may have been enough. Got 9 pints. GOOD STUFF.
WAS WONDERING HOW LONG WILL IT KEEP AND DOES IT GET SOGGY?
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