Amish Canned Coleslaw Food

AMISH COLE SLAW

Steps:

• In a large bowl, toss together the cabbage, onion, and 3/4 cup sugar.
• In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil.
• Bring to a boil.
• Cook for 3 minutes.
• Cool completely, then pour over cabbage mixture.
• Toss to coat.
• Refrigerate 8-24 hours for best flavor.
• Toss again prior to serving.

AMISH SLAW

Steps:

• In a large bowl, toss together the cabbage, onion, and 1 cup sugar. In a small saucepan, combine the vinegar, salt, celery seed, 1 teaspoon white sugar, mustard and oil. Bring to a boil, and cook for 3 minutes. Cool completely, then pour over cabbage mixture, and toss to coat. Refrigerate overnight for best flavor.

AMISH VINEGAR SLAW

Steps:

• In a large bowl add the shredded cabbage, onion, and sugar.
• Toss well until coated.
• In a saucepan add the white vinegar, apple cider vinegar, celery seed, kosher salt, dry mustard, and vegetable oil.
• Bring to a boil on medium heat and cook for 2 minutes.
• Let cool to room temperature then pour over the cabbage, stirring well to coat.
• Refrigerate at least for 4 hours if not overnight.

AMISH CREAMY COLESLAW WITH BOILED DRESSING

Steps:

• In small saucepan, beat the eggs thoroughly; add the sugar, flour, salt and mustard.
• Combine the vinegar and the water and beat into the egg mixture, then add the butter or oil.
• Cook over low heat, stirring constantly until thick, about 5-8 minutes. The mixture will be very lumpy looking (not to worry) beat it to smoothness.
• When very thick, remove from heat and beat in cream or milk. Cool.
• this can be made a day ahead and refrigerated.
• In a large bowl, combine all of the coleslaw ingredients.
• Add the cooled dressing and toss lightly to coat with the dressing.

CANNED COLE SLAW

Steps:

• 1. In a non-reactive pan (stainless steel, ceramic, glass and metal cookware with enamel coating are all "nonreactive"). Mix vinegar, sugar, water, and spices. Bring to boil and boil for 1 minute and mix to dissolve sugar. Let mixture cool.
• 2. Shred cabbage I used my slicing blade on my food processor. Shred onion, carrot and bell pepper I used my shredder blade on my food processor. Put veggie mixture in a large bowl and sprinkle with the 2 tablespoons of CANNING salt/ NOT table iodized salt, it's very important to use the correct salt in this process. Then let it set for 1 hour. Then rinse and drain at least twice make sure to get out the excess water.
• 3. Add rinsed and drained cabbage mixture to cooled syrup and toss, making sure you coat all of the cabbage. I always make 2 or 3 batches of syrup/brine so I know I will have enough to cover my cabbage. There is nothing worse than not having enough brine and it is just hard to tell just how much it is going to take exactly. Once you make this recipe you can get a better idea because if you like it you will be making it again, you can store the left over syrup in the fridge and use again for more or I have even canned just the brine in 1/2 pint jars if I know I am not going to make more canned slaw. I like using the brine in salads :)
• 4. Sterilize jars and keep hot, after my jars are sterilized I put them in my oven at 200 degree to keep them hot, then take them out in batches of 6 pints per recipe batch, it will all depend on how much cabbage mix you put in your jars. Pack cabbage mixture in hot jars, tight but NOT like a brick. Then dip and pour syrup over cabbage mixture, use a chopstick by sticking down through to remove air bubbles and distribute liquid then add more liquid if needed leaving 1/2 inch head space. Wipe jar rim with vinegar/water paper towel to remove sticky residue from liquid and get proper seal. Screw bands finger tight. Place in water Bath with 3 Tablespoons of white vinegar added to the canning water(the white vinegar helps prevent the white residue on the jars after canning), make sure water is warm but not too hot since your brine/syrup is not hot, it is just room temperature. If water is too hot it will crack your jars. Make sure water covers top of jars and lids by at least 1to 2 inches I prefer 2 inches After water comes to a boil in canner with cole slaw jars,time, process 15 minutes then turn off heat under canner, take canner lid off and let cole slaw jars sit in canner 10 minutes before taking out of the canner. Place on towel on counter or table out of draft until the jars have sealed. After 24 hours remove rings and wash jars in mild luke warm sink of water, I also use a Tiny amount of Dawn dish soap and white vinegar in my washing water then rinse with clear water and dry, dropping jar rings in the washing water wash, rinse and dry rings for next time. Store jars without the rings if lid pops off then discard contents.
• 5. When ready to eat (after about a week or two if you can wait that long) you can eat it like it is with the brine or you can drain it and add Mayonnaise. Store leftovers in the jar in the fridge. Either way it is wonderful. I like to get it cold and add mayo if you start with fresh crunchy cabbage it stays very crunchy!!
• 6. I hope you enjoy this recipe, it is my most favorite recipe I have ever made, our whole family loves it!!