I'm SO GLAD I watched this video of yours again because I'm 70+ and could never raise any cabbage. Never. But this year OMG!!! I have 7+ and 8+ pounds per head of cabbage!! Just a 6 pack i picked up at the big box store and couldn't believe how they grew! So, I made this recipe with my green cabbage and a very small head of red cabbage I bought at the farmers market to make it look so pretty. I made 12 pints and 1 didnt seal, so I put it in the fridge and tasted it the next day and it was AMAZING!!! So, I made another batch but used quarts this time because we ate up that pint in 3 meals LOL. So i have 1 1/2 large heads left so looking through your video lists and gonna do the cabbage steaks and freeze them! Such great ideas!! I love your channel!! I've made so many of your recipies last summer and now this summer again. Thanks so much. Love your What We Eat videos too! Love to you and Todd.
I canned this back in July 2020. I just opened a jar today to add to some coleslaw. It is amazing. The cabbage still has a little bite to it. The taste is really fresh. Thanks I thought you'd like to know.
Last year we planted purple cabbage and canned our purple Cabbage and is so delicious and so this year we have purple cabbage growing in our garden so we can canned it for next year. So good
Hi Rachel. I'm a relatively new sub. Thank you for doing what you do. You make canning so easy and fun. I want to want you especially for introducing me to the Pickled Red Cabbage. I never really ate red cabbage except for a few tiny pieces in a garden salad. I saw this vlog and just was in awe of how beautiful this product was. I just finished canning 8 pints and it is a beautiful site. I love it. Thank you Rachel. Going for the pickled red onions next!!! I love you guys and pray for your success. May God continue to bless you and Todd. Keep rocking it. We love it!!!
hahaha "sucks to be you" made my day, really you guys are great! I often can stuff that my hubby doesnt like, like beets. But there's plenty for him, too. :) Thank you for this video!
22 pints of coleslaw at 9:30 pm and 2 pickle jars full in the fridge because I ran out of jars. Canning season is now over! Yay! Dehydrating continues. Thanks so much for your videos and how 2s.😊
Hi Racheal and Todd, Racheal you are right this recipe is sooooooo good. Im not a huge cabbage fan but I decided to make it anyway just because everything else that Ive made of yours is now a staple in my pantry lol. I put some on one of my meatloaf burgar sandwiches and it was so tasty even my husband LOVED it so thank you. I was worried a little that it wouldnt turn out cause I didnt have any crisp stuff so I didnt put that on it but I was pleasantly surprised they still where crunchy.
I don't have the book you mentioned with the recipe. What are the ingredient for the brine please - and which are necessary, which optional.. Thanks :)
Made this and eat it right from the jar! It is just like fresh cabbage. I did put 1/8 tsp pickle crisp. It is sooo good! I followed your recipe exactly. Love the spice flavour! Yummy! Also did your cole slaw and it is yummy too. If Todd doesn't try it he's missing out! 🙃🙂
New subbie here and learning lots, thank you! Picked up a used electric roaster today to make tomato sauce tomorrow! have a bunch of red cabbage and really want to make this cabbage slaw but I can’t find that Ball book to get the recipe. I think I got all of the recipe written out from watching this video except for the amounts of apple cider vinegar and sugar for the brine. Can you please let me know the correct amounts?
11:47 Hey Rachel, I love this cabbage slaw video but I was wondering if you could add some shredded carrots to it before canning it up? Appreciate everything you do. Thanks, Dawn
Hi Racheal Would you please direct me to the video where you use this cabbage in the recipe you mentioned? I’ve searched but for the life of me can’t find it🤦🏻♀️ I really want to make it Thanks
I know this is an old video, but I was watching the salad video today and saw you putting this on your salad. I actually canned up a bunch of this, from the Ball recipe, the other day and was curious if it was the same thing I made. I made it because we're obsessed with the spiced red cabbage that's served warm at most of the German eateries we've been to and wanted some whenever we needed it, I'm glad to hear it's super tasty cold and on salads also because I had one jar that wouldn't fit in my canner so I put it straight in the fridge for the next time we make some schnitzel, but I think we'll be eating it with some of our salad greens, from the garden, this week instead. Thanks!
There are 2 recipes from Ball book, one is the pickled spiced cabbage and the other is red cabbage slaw. I prefer the cabbage slaw cold and the spiced cabbage for cooking with. We use it alit in stirfry too, it's really yummy all around
@@1870s Oh! I only have the one in the Ball book I've been using the most recently, I'll have to go look through my Blue book and others. The spices you were putting in were very similar, but seemed like a lot less than what was for the Spiced Red Cabbage so it'll likely be better as you guys use it. I'll definitely use that for my fall cabbage crop since we have plenty of the spiced for hot cabbage. Thanks!
Rachel I cannot find the recipe you talked about in this video for making coleslaw from this canned cabbage. Can you tell me which video you shared that recipe?
Thank you for doing this video I have made this several times because I love it so much and I want to thank you for that and I want to thank you for all the videos that you do I enjoy them and I learned so much
I just finished canning this lovely red cabbage slaw and it’s truly beautiful- but though I weighed my cabbage, one ounce over 6lbs., it made 10 pints! I did use a packer. I should have doubled the brine but I didn’t know. It worked out fine. Just let my full jars sit above the water bath to stay warm while I made another batch of brine. I thought maybe other people might like to know. The brine is delicious! The spices are not overpowering which I didn’t want. How long should it sit on the pantry shelf before we try it?
Looks good. Wish I had seen this video last fall. First time growing cabbage and got 10 big heads. Didn't think I'd get but maybe 3 or 4 if lucky. Will be doing some this year, Thanks for sharing. God bless.
My favorite YT channel! Thanks for all the great content & fun! Just curious, at about the 10 minute mark, you mentioned you were going to do a special video on "how to make a yummy slaw out of this." Just curious if you made that video, sorry if I missed it somehow!
I’ve never canned cabbage so I thought I’d try it. I missed you saying “water bath” and when I saw you put the jars in the pressure canner I thought that was what needed to be done. So I pressure canned it for 20 minutes!! 😮 did I ruin it? Will it be mushy? Ugh, I feel pretty dumb…..
Do you have a mandoline? Mine is a little handheld OXO, and it's one of those "best ten bucks I ever spent" kind of things, when it comes to cabbage. Thanks for the recipe inspiration. One of our favorite things is a slaw I make fresh with a dressing of oil, apple cider vinegar, bay leaves, and smushed garlic cloves. I think I'll try this recipe with those seasonings with our "Kalibos" red cabbage from the garden this year. I've only ever done sauerkraut, never preserved cabbage via canning slaw, and have no idea why! Yours looks great, and I for one love that it stays crunchy and fresh.
Hello. Thanks for the videos. Few things i wondered on, does it matter if i used larger pieces of cabbage, not big chunks but just bigger than yours. and also why boil up in pressure cooker at the end, would it make much difference if i didnt, i just want pickled red cabbage. Thanks again..
Ok this maybe a stupid question, but when I put salt on my cabbage can I leave it out on the counter or do I have to put in fridge till ready to rince salt off?
If you don't have a pickle packer, you can also use the meat chopper used in frying hamburger. Sorry, I don't know the name of it!! Also I use an old flour sack towel torn into large squares for my spices.
Rachel, this looks incredible! I was just looking at a Ball recipe for Spiced Red Cabbage last night which calls for nutmeg. It's in the Ball Complete Book of Home Preserving. Is yours the same without the nutmeg? I love nutmeg, but not sure in a red cabbage recipe. I would love to make this because it has your endorsement and it stays crunchy. Thank you!
Can anyone advise on how much vinegar and sugar the recipe calls for? I don’t have the book and have lots of red cabbage waiting for me. I’ve seen numerous people ask for this info as well. Could anyone at all comment on the measurements for the brine please?
Just curious... can you use green cabbage instead? I have a few heads in my fridge I grew this year and I'm the only one who eats cabbage in my household. And I'd hate to let it got to waste and I'm not comfortable doing sauerkraut since I live in an apartment and it's never a good temp here to ferment stuff.
Hey so I just watched this again....and I have been looking for the yummy slaw dressing you make with this and I can't find it...anyone have a name to the video it is in??
@@1870s Towards the end of this video, she says she is going to do a video with the " recipe" for it in it....but I am wondering if it is not in the name of the video, but in some meal u made using it. BTW, I spent my whole day binge watching Rachel's canning videos getting over a stomach flu...🤨🤢 I dozed on and off but it kept me distracted and I learned tip for canning, thanks! I am feeling better 😌👍👍
Have u tried fermenting cabbage as well? It’s supposed to keep it crunchy and it also is suppose to retain more of the nutrients. I don’t know I’ve never done it but I’d love to see you give it a try.
That 1870's Homestead no? Can I ask why? Was it too sour? Also did you try it during the fermenting process to decide whether it was to your liking? Apparently ferments can change significantly the longer they are left to ferment and can become much more sour. Also if i may ask what kind of vegetables did you try to ferment? Also one other question do you like commercial sauerkraut? Apparently most people who don’t like it will like the homemade version? I have no clue I’m just trying to learn as much as I can before I start my experimenting with my fermenting tools. I want to try sweet peppers, carrots, celery?
We did NOT pressure can this. Only water-bath (boiling) for 30 minutes. Since the brine has vinegar, no need for pressure. Since we already had the pressure canner out, we just used as water-bath. Lid on to keep splashing down, with no weight on.
@@1870s oh i must have missed where ya took the lid off,, glad ta know that i now am able to have my cabbage from my garden instead of store bought,,thank ya from central u.p.,
Nope it's water bath, I use my pressure canner often for water bathing if I need to double stack things, not sure if I did here but likely already had it out so just used it
Hi new to your channel, I was just wondering if you could use the green cabbage also? I have lots of green cabbage just a couple of the red I'm trying to find my ball book to find that recipe.
I've shown various ways to use it, plain as is, drained with slaw dressing, fried in fried rice, caramelized for taco toppings, it's really up to you and your creativity in the kitchen how you want to use it
Hi I was wondering how come you didn't tell us the measurements I don't have that ball book and it would be so nice to know how much vinegar and sugar and salt you I got the salt you said one quarter cup but I didn't get the amount of cider vinegar to sugar to water ratio
(From Jon's wife again 😊) Can I just ask for pickle crisp in any store? I've been canning for a few years now, but I've never heard of it. Thanks again for your response. I have a couple of purple cabbage that I plan to can.
(actually, Jon's wife): Two years later...can someone please tell me what was the white powdery looking stuff that the lady put in the pint jars before the liquid? I couldn't catch the name. Thank you!
Hey Rachel did you ever do the video for you show how you use your canned slaw after you’ve preserved it? I’ve looked and I don’t seem to be able to find it.
Lots of times but probably mixed in with other cooking videos, most often I eat it right out of the jar. But drain and add to stir fry or fried rice, caramelize with onions, drain and make slaw dressing, really endless options
This was very interesting. They say you should not can cabbage because there was never a successful testing of how long to can it to kill all the bacteria. Maybe because it’s more pickled this one is safe. I will have to try this.
Right! That’s why I will try it. That was the first thing my husband wanted me to can when I started canning last year. He loves slaw too. And sorry...your hubby is wrong...crisp and crunchy is better. Lol
I'm SO GLAD I watched this video of yours again because I'm 70+ and could never raise any cabbage. Never. But this year OMG!!! I have 7+ and 8+ pounds per head of cabbage!! Just a 6 pack i picked up at the big box store and couldn't believe how they grew! So, I made this recipe with my green cabbage and a very small head of red cabbage I bought at the farmers market to make it look so pretty. I made 12 pints and 1 didnt seal, so I put it in the fridge and tasted it the next day and it was AMAZING!!! So, I made another batch but used quarts this time because we ate up that pint in 3 meals LOL. So i have 1 1/2 large heads left so looking through your video lists and gonna do the cabbage steaks and freeze them! Such great ideas!! I love your channel!! I've made so many of your recipies last summer and now this summer again. Thanks so much. Love your What We Eat videos too! Love to you and Todd.
I canned this back in July 2020. I just opened a jar today to add to some coleslaw. It is amazing. The cabbage still has a little bite to it. The taste is really fresh. Thanks I thought you'd like to know.
I was hesitant about this at first...until your husband said the texture was crispy. I love crispy slaw. Just added this to my to do list. Thank you.😊
Red cabbage films like artistic paint pours. It is really pretty.
Last year we planted purple cabbage and canned our purple Cabbage and is so delicious and so this year we have purple cabbage growing in our garden so we can canned it for next year. So good
Hi Hello Rachel Great Video Vlog Look Good Red Cabbage Slaw. Thanks You For Sharing and have Good Week ☺👍
Thanks Scott
"Sucks to be you"..that was hysterical.
Hi Rachel. I'm a relatively new sub. Thank you for doing what you do. You make canning so easy and fun. I want to want you especially for introducing me to the Pickled Red Cabbage. I never really ate red cabbage except for a few tiny pieces in a garden salad. I saw this vlog and just was in awe of how beautiful this product was. I just finished canning 8 pints and it is a beautiful site. I love it. Thank you Rachel. Going for the pickled red onions next!!! I love you guys and pray for your success. May God continue to bless you and Todd. Keep rocking it. We love it!!!
hahaha "sucks to be you" made my day, really you guys are great! I often can stuff that my hubby doesnt like, like beets. But there's plenty for him, too. :) Thank you for this video!
22 pints of coleslaw at 9:30 pm and 2 pickle jars full in the fridge because I ran out of jars. Canning season is now over! Yay! Dehydrating continues. Thanks so much for your videos and how 2s.😊
Hi Racheal and Todd, Racheal you are right this recipe is sooooooo good. Im not a huge cabbage fan but I decided to make it anyway just because everything else that Ive made of yours is now a staple in my pantry lol. I put some on one of my meatloaf burgar sandwiches and it was so tasty even my husband LOVED it so thank you. I was worried a little that it wouldnt turn out cause I didnt have any crisp stuff so I didnt put that on it but I was pleasantly surprised they still where crunchy.
I don't have the book you mentioned with the recipe.
What are the ingredient for the brine please - and which are necessary, which optional..
Thanks :)
I watched this about a year or so ago but never got around to doing it but this is definitely on my canning list in the next couple of weeks!!
Made this and eat it right from the jar! It is just like fresh cabbage. I did put 1/8 tsp pickle crisp. It is sooo good! I followed your recipe exactly. Love the spice flavour! Yummy! Also did your cole slaw and it is yummy too. If Todd doesn't try it he's missing out! 🙃🙂
New subbie here and learning lots, thank you! Picked up a used electric roaster today to make tomato sauce tomorrow! have a bunch of red cabbage and really want to make this cabbage slaw but I can’t find that Ball book to get the recipe. I think I got all of the recipe written out from watching this video except for the amounts of apple cider vinegar and sugar for the brine. Can you please let me know the correct amounts?
11:47 Hey Rachel, I love this cabbage slaw video but I was wondering if you could add some shredded carrots to it before canning it up? Appreciate everything you do. Thanks, Dawn
I love crispy ❤
i am sooo trying this this season! Ive never grown cabbage before so we will see how it goes!
Looks wonderful
Just found your Channel and we love the vegetables to stay crispy so I will be going according to your recipe 4 our cabbage 😊😋
Could I use cabbage leaves also?
So cool ❤❤❤
I think the lady is referring to fermented slaw because canning kills all the good gut bacteria from the fermentation process.
Glad to have found your channel. What is growing around your cabbages?
I can’t find allspice berries anywhere in my area. Can I use a pickling allspice?
looks really yummy I was looking for a pickle canning recipe and come a cross your video I well definitely have to try making pickles now
Hi Racheal
Would you please direct me to the video where you use this cabbage in the recipe you mentioned?
I’ve searched but for the life of me can’t find it🤦🏻♀️
I really want to make it
Thanks
I know this is an old video, but I was watching the salad video today and saw you putting this on your salad. I actually canned up a bunch of this, from the Ball recipe, the other day and was curious if it was the same thing I made. I made it because we're obsessed with the spiced red cabbage that's served warm at most of the German eateries we've been to and wanted some whenever we needed it, I'm glad to hear it's super tasty cold and on salads also because I had one jar that wouldn't fit in my canner so I put it straight in the fridge for the next time we make some schnitzel, but I think we'll be eating it with some of our salad greens, from the garden, this week instead. Thanks!
There are 2 recipes from Ball book, one is the pickled spiced cabbage and the other is red cabbage slaw. I prefer the cabbage slaw cold and the spiced cabbage for cooking with. We use it alit in stirfry too, it's really yummy all around
@@1870s Oh! I only have the one in the Ball book I've been using the most recently, I'll have to go look through my Blue book and others. The spices you were putting in were very similar, but seemed like a lot less than what was for the Spiced Red Cabbage so it'll likely be better as you guys use it. I'll definitely use that for my fall cabbage crop since we have plenty of the spiced for hot cabbage. Thanks!
Rachel I cannot find the recipe you talked about in this video for making coleslaw from this canned cabbage. Can you tell me which video you shared that recipe?
Thank you for doing this video I have made this several times because I love it so much and I want to thank you for that and I want to thank you for all the videos that you do I enjoy them and I learned so much
Thanks for the VDO can't wait to try.
I love crispy! This is on my to do list!
I just finished canning this lovely red cabbage slaw and it’s truly beautiful- but though I weighed my cabbage, one ounce over 6lbs., it made 10 pints! I did use a packer. I should have doubled the brine but I didn’t know. It worked out fine. Just let my full jars sit above the water bath to stay warm while I made another batch of brine. I thought maybe other people might like to know. The brine is delicious! The spices are not overpowering which I didn’t want. How long should it sit on the pantry shelf before we try it?
Looks good. Wish I had seen this video last fall. First time growing cabbage and got 10 big heads. Didn't think I'd get but maybe 3 or 4 if lucky. Will be doing some this year, Thanks for sharing. God bless.
Thank you for sharing this ..I can't wait to try it
Where did you get the recipe for the brine?
*cries* Flat side down, and then cut. *more tears* Safety first! (thanks for the canning inspiration!)
I can't re.ember if you rinced the salt. Thanks for sharing.
Is this the same brine for picking red onions too?
Nice one little tips use a bread knife to cut your cabbage it u nice tin slices.
What was the reason for putting a little vinegar in the water in your canner?
It's keeps the hard water build up off the jars
I was going to comment on one of your videos asking if you new off calders. I clearly have an answer!
My favorite YT channel! Thanks for all the great content & fun! Just curious, at about the 10 minute mark, you mentioned you were going to do a special video on "how to make a yummy slaw out of this." Just curious if you made that video, sorry if I missed it somehow!
Yes there is a fish taco video where I make it
I’ve never canned cabbage so I thought I’d try it. I missed you saying “water bath” and when I saw you put the jars in the pressure canner I thought that was what needed to be done. So I pressure canned it for 20 minutes!! 😮 did I ruin it? Will it be mushy? Ugh, I feel pretty dumb…..
I like crunchy slaw.
Me too!
I can't wait to try this. It looks like it tastes so yummy! 😋
Wondering if the yummy slaw you mentioned was done in another video? I checked the Q&A below but the response is missing. Thank you!
Use a serrated bread knife, it's SO much easier! And cut with the flat side down for a stable base.
Is the recipe somewhere plz for us that don't have the book
What amount of vinegar an sugar did you use???
Do you have a mandoline? Mine is a little handheld OXO, and it's one of those "best ten bucks I ever spent" kind of things, when it comes to cabbage. Thanks for the recipe inspiration. One of our favorite things is a slaw I make fresh with a dressing of oil, apple cider vinegar, bay leaves, and smushed garlic cloves. I think I'll try this recipe with those seasonings with our "Kalibos" red cabbage from the garden this year. I've only ever done sauerkraut, never preserved cabbage via canning slaw, and have no idea why! Yours looks great, and I for one love that it stays crunchy and fresh.
I love your videos! Thanks for sharing
And we love you as a viewer! Thank you for the kind words
Where can I find the recipe. I don't have the Ball book you are referring to
Yummy.. I'll have to try this next year
I think you will really enjoy it 😊
I definitely want to try this.!!!!
Ok let me know what you think!
Hello. Thanks for the videos. Few things i wondered on, does it matter if i used larger pieces of cabbage, not big chunks but just bigger than yours. and also why boil up in pressure cooker at the end, would it make much difference if i didnt, i just want pickled red cabbage.
Thanks again..
Ok this maybe a stupid question, but when I put salt on my cabbage can I leave it out on the counter or do I have to put in fridge till ready to rince salt off?
Todd
Can you please send me the link to the video on : how to make the slaw after you open the jar ? Please 😁👍🏻
Thank You
Linda from Ct
They mention in another comment that it is their fish taco 🌮 video.
If you don't have a pickle packer, you can also use the meat chopper used in frying hamburger. Sorry, I don't know the name of it!! Also I use an old flour sack towel torn into large squares for my spices.
Rachel, this looks incredible! I was just looking at a Ball recipe for Spiced Red Cabbage last night which calls for nutmeg. It's in the Ball Complete Book of Home Preserving. Is yours the same without the nutmeg? I love nutmeg, but not sure in a red cabbage recipe. I would love to make this because it has your endorsement and it stays crunchy. Thank you!
You can certainly leave the spices out. I prefer it not spiced actually, more versatile plain
Awesome! Thanks you!
Your welcome 😊
Do you order bulk salt and vinegar canning season supplies, if so where. I know Amazon is easy but not always the best price. Thx. Love your videos.
Could you substitue regular cabbage in it?
Of course cabbage is cabbage
@@1870s OK thanks
Hi!
My husband and I are trying this recipe for the first time this week. How much sugar and ACV is used in this recipe?
Thanks!
I just followed the ball book instructions
@@1870s don’t have the book
For us that don't have the book can someone share the amount of ingredients for the brine plz
Beautiful place :)
Can anyone advise on how much vinegar and sugar the recipe calls for? I don’t have the book and have lots of red cabbage waiting for me. I’ve seen numerous people ask for this info as well.
Could anyone at all comment on the measurements for the brine please?
My book says 1 quart red wine vinegar, half cup of sugar
The measurements are in her pinned description at the top :)
Do you still can the purple cabbage with this brine or do you use the brine you used in the coleslaw video?
I do both
Can you use pickling spice instead of the individual spices?
Sure
Just curious... can you use green cabbage instead? I have a few heads in my fridge I grew this year and I'm the only one who eats cabbage in my household. And I'd hate to let it got to waste and I'm not comfortable doing sauerkraut since I live in an apartment and it's never a good temp here to ferment stuff.
Yes, of course you can
Ms. Rachel what is the size of the stockpot you use to make your brine?
They are 12 qt pots
@@1870s thank you very much ❤️
Good to know ty
I couldn’t find the follow up video on how to use this. Do you just drain it and use like regular (fresh) slaw? Thanks!
Yes or eat it as is, have used in stirfry too
Hey so I just watched this again....and I have been looking for the yummy slaw dressing you make with this and I can't find it...anyone have a name to the video it is in??
I'm not sure what Rachel does. I think mayonnaise and lime / lemon juice. I'll try to ask her later
@@1870s Towards the end of this video, she says she is going to do a video with the " recipe" for it in it....but I am wondering if it is not in the name of the video, but in some meal u made using it. BTW, I spent my whole day binge watching Rachel's canning videos getting over a stomach flu...🤨🤢 I dozed on and off but it kept me distracted and I learned tip for canning, thanks! I am feeling better 😌👍👍
can you use the beautiful unheaded cabbage leaves all chopped up for this? love your channel :)
Have u tried fermenting cabbage as well? It’s supposed to keep it crunchy and it also is suppose to retain more of the nutrients. I don’t know I’ve never done it but I’d love to see you give it a try.
I have tried it and did not enjoy it at all
That 1870's Homestead no? Can I ask why? Was it too sour? Also did you try it during the fermenting process to decide whether it was to your liking? Apparently ferments can change significantly the longer they are left to ferment and can become much more sour. Also if i may ask what kind of vegetables did you try to ferment? Also one other question do you like commercial sauerkraut? Apparently most people who don’t like it will like the homemade version? I have no clue I’m just trying to learn as much as I can before I start my experimenting with my fermenting tools. I want to try sweet peppers, carrots, celery?
Do you have to use Ball salt for pickling and preserving or can you use a sea salt or Himalayan salt? I have pickle crisp for the jars.
You can use himalayan salt if that's what you have. Pickling salt is best, just don't use iodized salt
@@1870s Thank you so much!
Great video Rachel hope y’all are doing well
Doing very well thank you 😊. Same back enjoy the cooler weather!
what pounds pressure did ya process this at? the mins. were fer 30mins. if im not wrong,, thanks fer the video
We did NOT pressure can this. Only water-bath (boiling) for 30 minutes. Since the brine has vinegar, no need for pressure. Since we already had the pressure canner out, we just used as water-bath. Lid on to keep splashing down, with no weight on.
@@1870s oh i must have missed where ya took the lid off,, glad ta know that i now am able to have my cabbage from my garden instead of store bought,,thank ya from central u.p.,
So you pressure can this slaw? The recipe I saw by Ball said water bath. I'm good with PC! Do you can it for 30
Minutes?
Nope it's water bath, I use my pressure canner often for water bathing if I need to double stack things, not sure if I did here but likely already had it out so just used it
@@1870s that is a great idea. Why haven’t I ever thought of double stacking in my pressure canner as a WB?🤦🏼♀️
Did you ever make the video showing how you make your coleslaw recipe with this???
Yes
Could someone please let me know how much vinegar and sugar to use? I don't have the Ball book... Thanks!
A heart ❤️ is nice but I could use a measurement for the vinegar and sugar, PLEASE....
I don't have the book and ball has several books. Can you write the recipe in the description
i'd love too man, but we just don't have the time to dedicate resources right now to digging through our books.
Hi new to your channel, I was just wondering if you could use the green cabbage also? I have lots of green cabbage just a couple of the red I'm trying to find my ball book to find that recipe.
Yes, I just made a pickled coleslaw with my green cabbage, super yummy.
Awesome thank you, I can't wait to make it!
I want to make this so bad but the amount of vinegar, water and sugar isn’t discussed. Can someone please post the info? Many thanks!
Where can I find the recipe that you use to make slaw using the canned red cabbage slaw from your pantry?
It's in the ball books
Good Morning
When you open it do you use it it another recipe like with mayonnaise or anything?
I've shown various ways to use it, plain as is, drained with slaw dressing, fried in fried rice, caramelized for taco toppings, it's really up to you and your creativity in the kitchen how you want to use it
@@1870s Thanks so much love your videos very helpful alot of great ideas!!
I definitely want to see a review of how this turns out/how to use it
Ok stay tuned
Hi I was wondering how come you didn't tell us the measurements I don't have that ball book and it would be so nice to know how much vinegar and sugar and salt you I got the salt you said one quarter cup but I didn't get the amount of cider vinegar to sugar to water ratio
Because I often double or triple recipes that's not applicable to most people. You should be able to just Google it
What climate zone are you in? I saw your sweet potato video and was amazed at your harvest.
Zone 6a
Can you water bath can this recipe like you do the slaw?
I'm pretty sure I did water bath can it, just used my pressure canner as the pot to do it
(From Jon's wife again 😊) Can I just ask for pickle crisp in any store? I've been canning for a few years now, but I've never heard of it. Thanks again for your response. I have a couple of purple cabbage that I plan to can.
Most stores that carry canning supplies will have it. Or you can amazon: amzn.to/3zGiwnp
(actually, Jon's wife): Two years later...can someone please tell me what was the white powdery looking stuff that the lady put in the pint jars before the liquid? I couldn't catch the name. Thank you!
It's pickle crisp
Why did you put white vinegar in the water bath?
When I remember to do it it keeps my jars clean. I have extremely hard water and if I don't do it I get a white limescale film on my jars
Hey Rachel did you ever do the video for you show how you use your canned slaw after you’ve preserved it? I’ve looked and I don’t seem to be able to find it.
Lots of times but probably mixed in with other cooking videos, most often I eat it right out of the jar. But drain and add to stir fry or fried rice, caramelize with onions, drain and make slaw dressing, really endless options
You never told us how much vinegar or sugar , you never told us processing time ..... I’m new to canning I need a bit more detail pleaseeeeeee.
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This was very interesting. They say you should not can cabbage because there was never a successful testing of how long to can it to kill all the bacteria. Maybe because it’s more pickled this one is safe. I will have to try this.
Ball book said I could so I did 😋
Right! That’s why I will try it. That was the first thing my husband wanted me to can when I started canning last year. He loves slaw too. And sorry...your hubby is wrong...crisp and crunchy is better. Lol
Amen sister!
Suggestion: if you have an electric knife, you can cut the cabbage a lot faster.
Just imagine how large those cabbage heads would have been if the garden was watered?
Haha True
If you shred it rather than slicing it isn't so crisp. Todd may like it then.
Funny how each person is so different. I love crunch in many foods, but don't give me a banana or pudding