How to Make Crunchy Canned Coleslaw скачать в хорошем качестве

How to Make Crunchy Canned Coleslaw

Recipe 1 cabbage shredded 1 carrot grated 1 onion chopped 1 bell pepper sliced thinly ( I use yellow and red) 1 tsp salt Prepare the vegetables, sprinkle with salt and let stand for 1 hour. Drain the liquid after 1 hour. Optional : Vegetable may be rinsed with water. 1 cup 5% white vinegar 1/4 cup water 2 cups sugar 1 tsp mustard seeds 1 tsp celery seeds I double the syrup recipe. For a less sweet slaw reduce the sugar to 1 cup. Prepare the syrup in a pan on the stove, boil the mixture for 1 minute then let the syrup cool. After 1 hour and draining the vegetables, combine the syrup and the vegetable. Fill sterilized jars with vegetable and syrup to a 1/2 inch head space. Wipe the top rim of the jar with a wet paper towel. Place hot lids on the jars and screw the band finger tight. Process in a water bath canner for 15 minutes. Slaw is now shelf stable. Refrigerate slaw once the jar is opened. My experimental jar did seal but I put it in the refrigerator just to be safe. Enjoy!