Coleslaw to Can or FreezeSubmitted by: Dede ~ wvhomecanner on April 20, 2010
GOOD STUFF!!!Servings: 3 to 4 pints
1 medium head cabbage
1 large carrot
1 green pepper
1 small onion
1 tsp. salt
1 cup vinegar
¼ cup water
2 cups sugar
1 tsp celery seeds
1 tsp mustard seeds
Shred together vegetables. Add the salt. Let stand 1 hour.
Drain water from vegetables. Boil syrup ingredients
together for 1 minute. Cool.
Add syrup to vegetables. Pack into quart jars and process
in a boiling water bath for 15 minutes, or put into freezer
containers and freeze. Leftovers may be frozen. This slaw
may be drained before use and mayonnaise added, or used as is.
04/19/08 used 6 bags coleslaw mix with carrots. Added one
large red bell pepper, diced, and one medium sweet onion,
diced. Tripled the syrup, but double may have been enough.