The Wisconsin Vegetable Gardener

Canning Freezer Coleslaw – Canning What You Grow

Posted on July 31, 2016

Holly shows how to make freezer coleslaw

Recipe
Makes about 5 pints
2 pounds cabbage
1 large green pepper
3 large carrots
3/4 cup chopped onion
1 teaspoon salt
2 cups sugar
1 tsp dried mustard or mustard seeds
1 tsp celery seed
1 cup vinegar
1/2 cup water

Shred veggies and along with chopped onion put in large bowl. Sprinkle salt and mix it. Set aside for 1 hour. Add the rest of ingredients into saucepan, boil for 3 minutes, stirring frequently. Let cool. Pour liquid over veggie mix. Set aside for 5 min. Pack into freezer jars or plastic. Leave 1 inch headspace. Label and freeze.