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I have so much cabbage this year, I am canning it in batches. So far I have done 2 different recipes for cabbage; cabbage carrot coleslaw and cabbage sauerkraut.

Step 1: Ingredients & Materials

You will Need:
mason jars, bands and lids
canning pot
sauce pan
cabbage
carrots
onions
mustard seed
Celery seed
white vinegar
water
sugar


Step 2: Preparing the Food for Canning

Recipe for Cabbage carrot coleslaw

Makes 6 (32oz jars)

Ingredients:
2 TSP mustard seed
2 TSP Celery seed
5-6 heads of cabbage
bag of carrots shredded
2 large onions chopped
6 cups sugar....(I only use 2 cups and make mine more of a dressing rather than a syrup).
3/4 cups water
3 cups white vinegar


1. Chop cabbage, shred carrots and onions, mix and set to the side.

2. Prepare the syrup in a pot on medium heat . Add sugar, water, vinegar, mustard seed, and Celery seed to pot.

3. Add the boiling mixture to the bowl of vegetables. Mix well.

4. Let sit for 5 mins.

5. Add cabbage carrot mixture to each jar leaving a 1/2 head space.

6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.

Can be used as a topping and added to other recipes.

Step 3: Canning

Canning is a lot easier than most people think. I started 12 years ago with making pickles and jams. As I got better I started adding more can goods and then started to make up my own recipes.

It's usually just a few simple steps....

1. Prepare your jars and lids.
2. Prepare the food you want to can.
3. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for,10- 20 minutes, depends on the food and recipe you are using.
4. Remove can or lid. Wait 5 more minutes then remove jars.
5.Let jars cool and store!

Step 4: Recipe Two- Canning Cabbage


Prep Time: 20 mins
Processing Time: 15 mins, plus 5 mins to cool.

Recipe:
Canned Cabbage recipe
Makes 6 (500ml) jars
Ingredients:
3 to 4 med size heads of Cabbage
1 teaspoon of Sugar for each jar
1 teaspoon of Canning Salt each jar
1 teaspoon White Vinegar each jar
4 to 5 cups boilong Water

1. Chopped cabbage in desired size/shape and place in jar.
2. Prepare canner, jars and lids.
3. In a large stainless steel saucepan add water. Bring to a boil over medium heat.
4. Add a teaspoon of sugar, salt and vinegar to each jar.
5. Add boiling water to each jar and cover beans leaving a 1/2 head space.
6. Place jars in canner, ensure they are completely covered with water. Bring to a boil and process for 20 minutes. Remove can or lid. Wait 5 more minutes then remove jars.

Can be used as a topping and added to other recipes. Simular to sauerkraut.

Step 5: Recipes

I also canned Dill beans, applesauce and a lot of other Vegetables from my garden.

visit us at thefarmhousewitch.com to see more recipes and ideas!
<p>Wow, that's a lot of sugar in the coleslaw. Is it really necessary?</p>
I agree, and I only use 2 cups. I make mine more of a dressing than a syrup. I will add that to the directions. tks!

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