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Jars of canned coleslaw sitting on a red and white plaid cloth.

Canning Coleslaw

Canned Coleslaw is one of my kids’ favourite ways to eat cabbage. 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.
5 from 1 vote
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Course Canning
Calories 153 kcal

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

Calories: 153kcalCarbohydrates: 3gProtein: 2gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 2344mgPotassium: 114mgFiber: 1gSugar: 1gVitamin A: 3IUVitamin C: 1mgCalcium: 106mgIron: 2mg
Keyword Cabbage, Canned Cabbage, Canned Cole Slaw, Canned Coleslaw, Canning Cole Slaw, Coleslaw, Homemade Coleslaw
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