Coleslaw to Can or Freeze

Submitted by: Dede ~ wvhomecanner on April 20, 2010


Servings: 3 to 4 pints        


1 medium head cabbage

1 large carrot

1 green pepper

1 small onion

1 tsp. salt


1 cup vinegar

ΒΌ 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.

9 pints.

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