We're still eating canned coleslaw from 2 years ago and tastes as fresh as the day I canned it (I know because 1 jar had not sealed and we ate it the next day :) So as long as it is sealed, its good/shelf stable. And I love it still has a crunch too!
Remember she's making a brine; a sweet and sour brine, like the mayonnaise sauce you make to put on your coleslaw. Of course, after opening you do drain and add your sauce that is also a sweet/sour mayonnaise sauce for coleslaw flavor.
When she said, two inch headspace, she means to add water in your canner covering the jars by two inches. To make it worth while using quart jars, I'd mash the heck out of it, getting as much as possible into each jar. Also, I bet you could hot-pack the cabbage to shrink it to get more into the jars. I mean, it's going to be cooked after the water bath anyway. BUT, the question is, would you blanch, hot-pack using Pickle Crisp, or only use it in the brine when covering the cabbage in the jars. I think better to skip blanching and stuff the jars!
Yes the 2 inches is for the water above the jars for water bath canning. I wouldn’t want to hot pack or hot brine the cabbage so it stays as crisp as possible. Yes it will cook in the canner, but no need for any extra cooking ( at least my opinion for crisper cabbage). Also pickle crisp always goes directly in the jars, never in the brine
Okay so you're doing the canning of the cabbage and carrots and so forth without the mayo, and then you would add the mayo when you actually open up the jar and make the coleslaw for dinner?
@@OurTexasHomestead my wife Pat wondered if canning would make the cabbage less crunchy (aka mushy) since cabbage/carrots in coleslaw usually isn't cooked.
Easy peasy thank you for showing us.
Your welcome. Glad you liked it.
Thank you, I enjoyed your video.
We are glad you did and thank you for watching !
Never heard of this, but definitely gonna try it..thanks
It’s good
Let us know after you try it
I'm going to try to can some sauerkraut
Homemade Sauerkraut Is Amazing!
ruclips.net/video/7FMsehkuddw/видео.html
How long does it last
We have had some last a year.
We're still eating canned coleslaw from 2 years ago and tastes as fresh as the day I canned it (I know because 1 jar had not sealed and we ate it the next day :) So as long as it is sealed, its good/shelf stable. And I love it still has a crunch too!
Is it still crunchy after you process it.
Yes
@@OurTexasHomestead great I will try this
@karenchakey we love it.
Do you really need sugar ?
If you don’t want the sugar. Don’t add it in it one.
Remember she's making a brine; a sweet and sour brine, like the mayonnaise sauce you make to put on your coleslaw. Of course, after opening you do drain and add your sauce that is also a sweet/sour mayonnaise sauce for coleslaw flavor.
When she said, two inch headspace, she means to add water in your canner covering the jars by two inches. To make it worth while using quart jars, I'd mash the heck out of it, getting as much as possible into each jar. Also, I bet you could hot-pack the cabbage to shrink it to get more into the jars. I mean, it's going to be cooked after the water bath anyway. BUT, the question is, would you blanch, hot-pack using Pickle Crisp, or only use it in the brine when covering the cabbage in the jars. I think better to skip blanching and stuff the jars!
Yes the 2 inches is for the water above the jars for water bath canning. I wouldn’t want to hot pack or hot brine the cabbage so it stays as crisp as possible. Yes it will cook in the canner, but no need for any extra cooking ( at least my opinion for crisper cabbage). Also pickle crisp always goes directly in the jars, never in the brine
Canning with mayonnaise?
No Mayo added at the canning time. These are ready to add Mayo and seasoning when ready to use.
Okay so you're doing the canning of the cabbage and carrots and so forth without the mayo, and then you would add the mayo when you actually open up the jar and make the coleslaw for dinner?
Yes. Or cabbage for fish tacos etc.
@@OurTexasHomestead my wife Pat wondered if canning would make the cabbage less crunchy (aka mushy) since cabbage/carrots in coleslaw usually isn't cooked.
No it is still crunchy.
Im.shocked you dont sdd velery seed or dill in them,cer always add spices
Nope nice and simple. I’m sure you could add all that.