Well, that was interesting. I've made enough relish and kraut in my lifetime to float a battleship (😆) but I've never considered making coleslaw with pickled cabbage. I'm going to try that for sure!
These are pints. I wouldn't can this in quarts. It's essentially a pickled relish product, and there aren't established canning times for that type of recipe in quarts.
Yes, you can. In this case, the acidity to make it safe comes from the vinegar. Though I don’t know how it would taste. 🤷♀️ I would test your first batch with a pH strip just to be sure.
@foodprepguide I typically use things like stevia or Agave as a substitute for sugar. Not sure how it would can that way, though. I might have to experiment.
Jen’s Quick Notes: Makes 8 pints 14 Cups Cabbage, shredded 2 Large Carrots, peeled and shredded 1 Onion, large, chopped 1-2 Peppers, sweet, chopped 2Tbsp Salt Mix above ingredients together, sprinkle with salt. Let sit for about 2 hours. Rinse well Heat: 4 Cups Vinegar 2 Cups Water 3 ½ Cups Sugar (to taste) 2 Tbsp Celery seed (Optional) 2 Tbsp Mustard seed whole (Optional) Water bath for 10 min
This is the general rule of thumb for areas that are above 1000 feet above sea level: 1,001 to 3,000 feet, add 5 minutes to the stated processing time 3,001 to 6,000 feet, add 10 minutes to the stated processing time 6,001 to 8,000 feet, add 15 minutes to the stated processing time
@@foodprepguide Well that sure is interesting! In 15 years of canning, I have NEVER ever heard of changing processing time for water bath canning. For pressure canning, absolutely! Never water bath canning though. Do you recall where you got that info from or was it something that was just taught to you and you have no clue where it came from? 🤪 Lol That I can relate to! 😅
Actually, I re listened to the brine recipe. The PH would have been absolutely fine! I thought the water you added was double the amount of vinegar, however it was the other way around.
Out of curiosity, what did your PH strip read with the brine? I am going to presume it was more than adequate for canning as it was basically 50% vinegar!
Can you reduce the amount of sugar? Im diabetic and try to reduce sugar wherever I can do so without affecting the outcome. Not sure if sugar is part of a safety issue.
In this case, the vinegar brine - as long as your vinegar is 5% acidity - should increase the acidity enough to still be water bath canned. However, I would have some pH strips on hand to test just to be absolutely sure. I always do this when I deviate a little from a recipe. 🙂
You can add Stevia. Others have stated that they used it for similar recipes. Making cole slaw for myself, not canned, I use splenda and no one knows the difference. One packet for a 1/2 cabbage batch with onion and carrot.
I've never done it without sugar, so I can't say for sure. For any recipe variations, I would use pH strips to test the final pH to ensure it is safe for water bath canning.
I'm just now seeing your questions in response, sorry! The pH needs to be 4.6 or lower (numerically). The brine provided in the video produces just a little over the amount needed for 1 batch. :)
Thanks for bringing this to our attention. The end screen now links to the "what to do after canning" video, but here's a link here as well - ua-cam.com/video/r0o6qNyF2IA/v-deo.html
I thought the same thing, but it stays crunchy. It's not like eating raw coleslaw 5 minutes after you make it, but more like prepared deli cole slaw or KFC texture.
It's not 16 pints, but there is extra brine leftover. I can up any leftover brine, then the next time I have a head of cabbage, I can use that canned brine and the process goes a lot quicker. (I'd rather have more brine than I need than not have enough.) Alternatively, sometimes I'll put the brine in a quart jar in my refrigerator, and as I have cucumbers come in, I'll slice and place them in the brine jar for quick-snacking refrigerator pickles. :)
Well, that was interesting. I've made enough relish and kraut in my lifetime to float a battleship (😆) but I've never considered making coleslaw with pickled cabbage. I'm going to try that for sure!
It's yummy
Made this this summer and we love it, but we like it better straight from the jar than adding mayonnaise.
This is delicious, thanks for sharing.
Can I use either pints or quarts? I can't tell what size you are using. Thank you!!
These are pints. I wouldn't can this in quarts. It's essentially a pickled relish product, and there aren't established canning times for that type of recipe in quarts.
@@foodprepguide Thank you. It is so hard to tell sometimes and I didn't hear you state what size you were using. If you did, my apologies!
That was a very inspiring video! I was wondering if it could be made without sugar? My husband is diabetic.
Yes, you can. In this case, the acidity to make it safe comes from the vinegar. Though I don’t know how it would taste. 🤷♀️ I would test your first batch with a pH strip just to be sure.
@foodprepguide I typically use things like stevia or Agave as a substitute for sugar. Not sure how it would can that way, though. I might have to experiment.
This may be a dumb question but do mustard seeds stay hard or do they soften?
Not at all! Mustard seeds do soften. :)
Thanks so much. I was worried about adding it to my canned foods. Great videos!
Jen’s Quick Notes:
Makes 8 pints
14 Cups Cabbage, shredded
2 Large Carrots, peeled and shredded
1 Onion, large, chopped
1-2 Peppers, sweet, chopped
2Tbsp Salt
Mix above ingredients together, sprinkle with salt. Let sit for about 2 hours. Rinse well
Heat:
4 Cups Vinegar
2 Cups Water
3 ½ Cups Sugar (to taste)
2 Tbsp Celery seed (Optional)
2 Tbsp Mustard seed whole (Optional)
Water bath for 10 min
Can you please mention how to calculate additional time for higher altitude?
This is the general rule of thumb for areas that are above 1000 feet above sea level:
1,001 to 3,000 feet, add 5 minutes to the stated processing time
3,001 to 6,000 feet, add 10 minutes to the stated processing time
6,001 to 8,000 feet, add 15 minutes to the stated processing time
@@foodprepguide Well that sure is interesting! In 15 years of canning, I have NEVER ever heard of changing processing time for water bath canning. For pressure canning, absolutely! Never water bath canning though. Do you recall where you got that info from or was it something that was just taught to you and you have no clue where it came from? 🤪 Lol That I can relate to! 😅
Actually, I re listened to the brine recipe. The PH would have been absolutely fine! I thought the water you added was double the amount of vinegar, however it was the other way around.
Out of curiosity, what did your PH strip read with the brine? I am going to presume it was more than adequate for canning as it was basically 50% vinegar!
It's around 3.5. :)
Looks delicious. Can pickle crisp be added to this…or does it stay crunchy?
It still has some crunch to it, but I bet pickle crisp would take it up a notch. That's a great idea!
@@foodprepguide Awesome! Im going to give this recipe a go next weekend!
I have watched other videos of similar recipes, and they did put Pickle crisp in the jars with stated great results.
I wrote down the recipe but I got confused on the brine about was that for a doubled recipe or the 8 pt one?
The brine I made in this video was for a double batch. :) And I almost always have some left over, which I'll can all by itself for future batches.
Can you reduce the amount of sugar? Im diabetic and try to reduce sugar wherever I can do so without affecting the outcome. Not sure if sugar is part of a safety issue.
In this case, the vinegar brine - as long as your vinegar is 5% acidity - should increase the acidity enough to still be water bath canned.
However, I would have some pH strips on hand to test just to be absolutely sure. I always do this when I deviate a little from a recipe. 🙂
You can add Stevia. Others have stated that they used it for similar recipes. Making cole slaw for myself, not canned, I use splenda and no one knows the difference. One packet for a 1/2 cabbage batch with onion and carrot.
Do you have to use sugar? My husband is diabetic
I've never done it without sugar, so I can't say for sure. For any recipe variations, I would use pH strips to test the final pH to ensure it is safe for water bath canning.
@@foodprepguidewhat does the PH need to be?
Is the brine also for 1 batch ( like the cabbage mixture)?
@@foodprepguide thank you!
I'm just now seeing your questions in response, sorry! The pH needs to be 4.6 or lower (numerically).
The brine provided in the video produces just a little over the amount needed for 1 batch. :)
The link went to making tomato products
Thanks for bringing this to our attention. The end screen now links to the "what to do after canning" video, but here's a link here as well - ua-cam.com/video/r0o6qNyF2IA/v-deo.html
I can’t imagine cooked cabbage in coleslaw
It doesn’t taste cooked because of the vinegar. Try it or don’t try it, but it’s delicious. 😋
This recipe is super delicious and my cabbage was still crunchy, not mushy or soft.
You should try it.
I thought the same thing, but it stays crunchy. It's not like eating raw coleslaw 5 minutes after you make it, but more like prepared deli cole slaw or KFC texture.
Let me see if I got this right. The slaw recipe is for 8 pints but the brine is for 16 pints?
It's not 16 pints, but there is extra brine leftover. I can up any leftover brine, then the next time I have a head of cabbage, I can use that canned brine and the process goes a lot quicker. (I'd rather have more brine than I need than not have enough.)
Alternatively, sometimes I'll put the brine in a quart jar in my refrigerator, and as I have cucumbers come in, I'll slice and place them in the brine jar for quick-snacking refrigerator pickles. :)