Saturday, March 2, 2013

Of Cabbages and Kings

Or at least King-sized projects.

We had success growing cabbage last year but we don't yet have the proper storage to try and keep it whole. We dried some - I highly recommend it. I shredded it the way I would use it in meals later, blanched it and then put it in the Excalibur. When I rehydrate it there is still some crunch and all the flavor and expected aroma. It's been a very positive experience.

Still, we wanted to try something more with it. That's when I opened up my newest Backwoods Home magazine (last summer) and found Jackie Clay-Atkinson's article that included Amish Canned Coleslaw. That sounded like something we could really get behind.

So we chopped, we shredded, we prepped. And then we realized that we didn't own a single bowl big enough for our ambition. What to do?! We needed something large. We needed something that would hold liquid. We needed something clean enough to eat out of. We needed...

A large plastic storage tote. (Don't get into the whole BPA thing with me, please. It was not in this long and it worked very well for our needs.)

And we canned up the most delicious coleslaw! It really delivered on the promise that it would taste great. How nice to pop open a crispy, delicious cabbage side whenever we please.

Kent is very good at canning. I'd never make it through the season without all his help.

Here's a link to the recipe online. You'll need to read down the page, past the sqiurrel relocation, past the daffodil bulbs and the vegetable broth:
And here is the text lifted from that link:
I love the Amish canned coleslaw, BUT it is NOT an approved recipe. (It is basically pickled sweet cabbage, so I’m not too worried. I can’t tell you to try it, only that generations of Amish have used it and so have I for a few years now.) Here’s the recipe:

1½ cups vinegar
2 cups sugar
½ tsp. celery seed
½ tsp. mustard seed
2 tsp. salt
1 large head cabbage
1 cup diced celery
½ cup diced onions
2 cups shredded carrots

Mix vinegar, sugar, and seasonings. Mix with vegetables. Stir very well. Pack into sterile jars and process in a water bath canner for 10 minutes. (If you live at an altitude above 1,000 feet, consult your canning book for directions on increasing your processing time to suit your altitude.) — Jackie


Natalie said...

If I follow the quantities listed here, how many jars should I prepare? I see you have a HUGE container, but I'm guessing you did more than one batch at a time.

Thanks in advance -i'm always looking for new things to can when I have time and/or an abundance of produce to save me time later on.

Kristine said...

Hi again, Natalie... you know, it's been a while. We still have yummy slaw from that batch in the pantry. But looking at the single batch recipe, I'm estimating that you'll have 6-8 pints of salad. It depends a lot on your cabbage size. That's just my best guess. (I never did make the single batch - we just shredded all the cabbage we wanted and then made that many multiples of the recipe.)