Do you love coleslaw, but don’t like chopping up cabbage, carrots, and all other ingredients every single time? Why not can a large batch of coleslaw and enjoy it throughout the year with minimal work. Canning coleslaw is very simple and is also done using a water bath canner or a steam canner.
Canned Coleslaw is one of my kids’ favourite ways to eat cabbage. When we are ready to eat it, we take a quart of canned cabbage, drain it, and add a cup of mayo, mix well, and serve as a side. I personally like it drained and as a topping on pork tacos. It is such an easy addition to any meal and can be made very quickly.
Some of our other family favorite recipes that use our home canned foods are Homemade Style Chicken Noodle Soup and Nana’s Mexican Beans and Rice.
Ingredients
- Large Carrot
- Medium Cabbage – A fresh crisp cabbage will give you the best results. You can use half of a purple cabbage and half of a green cabbage if you prefer a more colorful coleslaw.
- Medium Onion – This recipe works best with a fresh onion. Although, I tend to use a yellow or white onion, you can use a red onion if you want to add some color and make your slaw more sweet.
- Vinegar – Vinegar is needed for it’s acidic property. This allows the coleslaw to be water bath or steam canned.
- Celery Seed – Celery seed is what gives coleslaw an earthly flavor.
- Mustard Seed – Whole mustard seed works best.
- Salt – Be sure to use canning salt as it is approved for canning.
- Turmeric – Turmeric is optional and only added for color.
*Recipe Adapted from my sweet friend Rachel @that1870’shomestead.
Canning Coleslaw
Ingredients
- 1 medium head of cabbage shredded
- 2 large carrots peeled and grated
- 1 medium onion finely chopped
- 2 1/2 cups white vinegar
- 1 1/2 tsp celery seed
- 1 1/2 tsp mustard seed
- 1 tsp salt
- 1/2 tsp tumeric optional, for coloring
- 1/2-1 cup sugar adjust to your preference
Instructions
- Wash canning jars and lids with hot, soapy water, and rinse them well.
- In a large mixing bowl, combine the shredded cabbage, grated carrots, and chopped onion. Mix well and set aside.
- In a large pot, combine the white vinegar, sugar, celery seed, mustard seed, salt, and turmeric (if using). Bring the mixture to a boil over medium-high heat, stirring until the sugar is completely dissolved.
- Carefully pack the prepared coleslaw mixture into the sterilized canning jars, leaving about 1/2-inch of headspace at the top of each jar.
- Use a clean knife or a canning tool to remove any air bubbles by gently running it around the inside edges of the jar.
- Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.
- Place sterilized lids on the jars and screw on the metal bands until they are fingertip-tight. Don't over-tighten.
- Place the filled and sealed jars in a boiling water bath. Ensure that the jars are completely submerged in water. Process the jars for about 10-15 minutes, adjusting the time based on your altitude and following proper canning guidelines for your location.
- After processing, carefully remove the jars from the water bath and allow them to cool on a clean towel or cooling rack. As the jars cool, you should hear the lids "pop," indicating a successful seal. Check the seals after the jars have cooled for a few hours by pressing down on the center of each lid. If it doesn't pop back, the jar is sealed. If a jar doesn't seal properly, refrigerate it and consume the coleslaw within a few weeks.
- Store the sealed jars in a cool, dark, and dry place. Properly canned coleslaw can be stored for up to a year.
Notes
Alternative Options
I have added all kinds of different veggies to mine over the years with my favourite addition being red peppers.- Some others you could consider adding are:
Bell Peppers: Dice a green, yellow, or red bell pepper, then mix the large pepper into the coleslaw for added color and a mild, sweet crunch.
Onions: Thinly sliced red or sweet onions can provide a slightly tangy and sharp flavor to your coleslaw.
Jalapeños or Hot Peppers: For a spicy kick, finely chop jalapeños or other hot peppers and mix them in. Adjust the amount based on your spice preference.
Dill Pickles: Chopped dill pickles can add a zesty, tangy flavor to your coleslaw. They are particularly popular in southern-style coleslaw.
Nutrition
Alternative Options
I have added various veggies to mine over the years. My favourite addition is evidently red peppers.
Some others you could consider adding are:
Bell Peppers: Dice a green, yellow, or red bell pepper, then mix the large pepper into the coleslaw for added color and a mild, sweet crunch.
Onions: Thinly sliced red or sweet onions can provide a slightly tangy and sharp flavor to your coleslaw.
Jalapeños or Hot Peppers: Finely chop jalapeños or other hot peppers for a spicy kick and mix them in. Adjust the amount based on your spice preference.
Dill Pickles: Chopped dill pickles can add a zesty, tangy flavor to your coleslaw. They are trendy in southern-style coleslaw.
Remember that the key to a successful canned coleslaw is maintaining the proper ratio of vegetables to dressing and ensuring that the ingredients are evenly distributed. Feel free to experiment with different combinations to create a coleslaw that suits your taste preferences, but be sure to follow proper canning guidelines to ensure safety and shelf stability.
Here are some other fun additions you may add to the coleslaw once you’ve cracked a jar and are ready to eat it.
Dried Cranberries or Raisins: These can add a touch of sweetness and a chewy texture to your coleslaw.
Apples: Thinly sliced or diced apples, especially Granny Smith or other tart varieties, can add a sweet and crunchy element to your coleslaw.
Craisins or Golden Raisins: These dried fruits can add a sweet and slightly tangy contrast to the coleslaw.
Nuts: Chopped nuts like almonds, walnuts, or pecans can provide an added crunch and a nutty flavor.
Fresh Herbs: Fresh herbs like parsley, cilantro, or dill can add a burst of freshness and a vibrant green color to your coleslaw.
Mustard: A spoonful of Dijon or whole-grain mustard can give your coleslaw a tangy, slightly spicy kick.
Cayenne Pepper or Hot Sauce: For an extra spicy coleslaw, add a pinch of cayenne pepper or a few dashes of hot sauce to the dressing.
Cheese: Grated cheddar or crumbled blue cheese can add a creamy, savory element to your coleslaw.
Slaw Dogs: Add your homemade coleslaw to your next hot dog or sausage link and enjoy!
Canning coleslaw is easy and makes some of the most delicious sides for any summer meal!
Also, I’d love to hear your thoughts if you try this recipe!
Have fun!
4 thoughts on “Canning Coleslaw”
I just made this recipe for the second time. We use red cabbage and I used red and yellow bell peppers.
Is there sugar in this recipe or not? Instruction #3 says sugar, but it’s not on the list of ingredients. Regardless, can’t wait to try. Made the strawberry rhubarb sauce last week and my son-in-law (a professional chef), who NEVER eats desserts, has put it on ice cream twice! Also made a batch of the cantaloupe-lime butter, but added some freeze-dried Thai Super-Hot chili peppers for the last half-hour of boil-down—WOW! Thank you for sharing!
Thanks for sharing all your yummy stuff! I can’t tell you how many times I’ve made Hamburger soup – love it! About the canned coleslaw though………I did try it a couple of years ago when Rachel raved about it. Definitely NOT my jam. I guess I’ve just never had coleslaw with sugar in it before. And I never will again. I’ll stick with sauerkraut 🙂 We’re coming to the end of rhubarb season and I’m going to try the apple/rhubarb/strawberry pie filling. It’s always nice to try something new! (unless it involves putting sugar in cabbage!)
Best wishes –
Hi Toni,
Coleslaw is not for everyone. It is definitely an acquired taste and texture. I hope the pie filling comes out well!