Are you looking for a delicious and convenient side dish that's perfect for potlucks, barbecues, or simply a weeknight dinner? Look no further! This Amish Canned Coleslaw recipe is a family favorite, known for its tangy flavor and surprisingly long shelf life. It's the perfect example of homemade cooking done right – simple, delicious, and ready when you need it. This recipe is a true testament to the resourceful and flavorful culinary traditions of the Amish community. Prepare to be amazed by how easy it is to create this pantry staple!
Ingredients:
- 1 large head of green cabbage, finely shredded (about 6 cups)
- 1 large onion, finely chopped (about 1 cup)
- 1 cup white vinegar
- 1 cup sugar
- 1/2 cup vegetable oil
- 2 tablespoons salt
- 1 teaspoon celery seed
- 1 teaspoon turmeric (for color and flavor – optional)
- 1/2 teaspoon black pepper
- 7 - 8 pint-sized canning jars, sterilized
Instructions:
Step 1: Prepare the Vegetables
Finely shred the green cabbage using a sharp knife or a food processor. Ensure the shreds are consistent for even cooking. Finely chop the onion. Combine the shredded cabbage and chopped onion in a large bowl.
Step 2: Make the Dressing
In a separate saucepan, combine the vinegar, sugar, vegetable oil, salt, celery seed, turmeric (if using), and black pepper. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Reduce heat and simmer for 5 minutes. This allows the flavors to meld beautifully.
Step 3: Combine and Pack
Pour the hot dressing over the cabbage and onion mixture. Stir gently to ensure all the vegetables are coated evenly. Let the mixture cool slightly. This step is important to prevent breakage of the jars when canning.
Step 4: Canning Process
Carefully ladle the coleslaw mixture into the sterilized pint jars, leaving about ½ inch headspace at the top of each jar. Remove any air bubbles by running a non-metal utensil around the inside of the jars. Wipe the jar rims clean with a damp cloth. Place the lids and rings on the jars, tightening them fingertip tight.
Step 5: Process in a Canner
Place the jars in a boiling water bath canner, ensuring they are covered by at least an inch of water. Bring the water to a rolling boil, and process for 15 minutes (adjust processing time based on your altitude – consult a proper canning guide for your specific location).
Step 6: Cool and Store
Carefully remove the jars from the canner using tongs and place them on a towel to cool completely. You should hear a satisfying "pop" sound as the jars seal. Check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed. Store the sealed jars in a cool, dark, and dry place.
Tips for Success:
- Sterilizing Jars: Proper sterilization of jars is crucial for safe canning. Wash jars and lids in hot, soapy water, then boil them in water for 10 minutes before using.
- Fresh Ingredients: Use the freshest cabbage and onion possible for the best flavor and crispness.
- Adjust Seasoning: Feel free to adjust the amount of sugar, vinegar, or spices to suit your taste preferences.
- Safety First: Always follow safe canning practices and consult a reliable canning guide for specific instructions and altitude adjustments.
Variations:
- Spicy Coleslaw: Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the dressing for a spicy kick.
- Carrot Coleslaw: Add shredded carrots to the cabbage and onion mixture for added sweetness and color.
- Apple Coleslaw: Incorporate shredded apples for a delightful sweet and tangy twist.
Nutritional Information (per serving, approximate):
- Calories: Approximately 150
- Fat: 8g
- Carbohydrates: 18g
- Sugar: 10g
- Protein: 2g
This Amish Canned Coleslaw recipe is a delicious and convenient way to enjoy a classic side dish. Perfect for busy weeknights or special occasions, its long shelf life makes it a valuable addition to any pantry. Enjoy!