Canned Coleslaw Recipe

When you have an abundance of cabbage in the garden (which I usually do because I plant way too many plants ) and you can't make or eat enough sauerkraut or other cabbage recipes, you can make canned coleslaw!

It's easy to make and the best part is - once the jars are sealed, they are shelf-stable! So you can store them on the shelf and pull one off when needed to add to dinner or that summer barbeque, when cabbages are out of season.

This coleslaw remains crunchy when opened also! It's just as good as fresh coleslaw.

This canned coleslaw is absolutely delicious! I like to add herbs to the coleslaw once opened - parsley, thyme, oregano, rocket, basil for instance, perhaps some fresh chilli, or cranberries and roasted sunflower seeds... yum!

You can also add some mayo for a creamy coleslaw if you like.

You don't need a pressure canner for this recipe, just a big enough pot to submerge the jars in water as a water-bath.

Canned Coleslaw Recipe

• 1 medium-large cabbage, chopped
• 1 carrot, grated
• 1 capsicum, chopped into cubes
• 1 onion, chopped into small cubes or finely sliced
• 1-2 tspns salt
• 1 1/2 cup raw sugar
• 1 tspn yellow mustard seeds
• 1 tspn celery seeds
• 1/4 cup water
• 1 cup vinegar

Method:

Place the cabbage, carrot, capsicum, onion and salt in a large bowl or pot. Stir to combine the salt through the mix. Leave to sit for 1 hour.

In a pot, combine the raw sugar, mustard seeds, celery seeds, water and vinegar and warm enough to melt the sugar.

Pour over the cabbage mix and stir to combine well.

Pack the coleslaw into the clean, sterilised jars, leaving approx 1 inch at the top. Pour over the left-over liquid at the bottom of the bowl/pot, so the cabbage sits under a little liquid.

Wipe the rims with vinegar on a paper towel and screw on the lids until closed but not too tightly.

Place the jars into a pot (on top of a rack so the jars aren't sitting on the bottom of the pot), and add enough water to cover them. Bring the water to the boil and let boil for 10 mins only. Remove the jars carefully and leave to sit on a chopping board until cooled. You should hear the very satisfying "pop" as the lids seal!

To use:

Opent the sealed jar. Strain the liquid off the coleslaw, place in a bowl, add your herbs and mayo and serve up!

Once opened, a jar lasts us at least a week in the fridge, so you don't have to use it all at once either.

Enjoy!