Freezer Coleslaw
You can double or triple the recipe as needed. Or add more or less spices as you wish.
Freezer Slaw
2 pounds cabbage
1 large green pepper
3 large carrots
3/4 cup chopped onion
1 teaspoon salt
Dressing:
3/4 cups sugar
1 teaspoon dry mustard seed (ground or whole)
1 teaspoon black pepper
1 cup vinegar
1/2 cup water
Chop & shred cabbage, carrots, peppers & onions. Mix in salt and let stand loosely covered at room temperature at least one hour (we let it stand for about 3)
Drain if needed.
In a pot add sugar, water, vinegar, mustard and pepper and bring to a roaring boil. Let boil for about a minute.
Let cool for about 10 min, then mix liquid into veggies.
Package into freezer safe container, leave 1/2 inch headspace.
Let stand for about 30 min.
Label & freeze.
Keeps for a year.
Podcast 5
http://www.blogtalkradio.com/doctorprepper/2012/08/29/the-wisconsin-vegetable-gardener-show
Join us as we talk with Lisa from thesurvivalmom.com. We will also discuss 10 real foods you can store without electricity. And as always our other regular segments.
The Wisconsin Vegetable Gardener 