Best 2 Canning Amish Coleslaw Recipes
"Canning Amish coleslaw" is a delicious and easy way to preserve this classic side dish for later enjoyment. This method involves preparing the coleslaw according to a traditional Amish recipe and then processing it in a boiling water bath canner. While the process may seem daunting at first, it is relatively simple and can be completed in just a few hours. With a little planning and effort, you can enjoy the taste of fresh, homemade coleslaw all year long.
Here are our top 2 tried and tested recipes!
AMISH SLAW
I live in a wonderful Amish community and the ladies here are wonderful cooks. This is a lovely cole slaw recipe for those who like slaw without mayonnaise.
Provided by CHRISTINA J
Categories Salad Coleslaw Recipes No Mayo
Time 8h18m
Yield 8
Number Of Ingredients 9
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.
Nutrition Facts : Calories 314.7 calories, Carbohydrate 33.4 g, Fat 20.6 g, Fiber 3.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 312 mg, Sugar 30 g
AMISH COLE SLAW
Found posted on allrecipes.com by Christina J. I've been told this is the closest copycat recipe for Primanti Bro's cole slaw. Fingers crossed. I plan on making it today for a BBQ. Cooking time includes minimum refrigeration time. It was recommended that slaw be refrigerated overnight and served with a slotted spoon to drain excess dressing.
Provided by McGelby
Categories Vegetable
Time 8h15m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 295.9, Fat 20.6, SaturatedFat 2.7, Sodium 319.9, Carbohydrate 27.3, Fiber 3.1, Sugar 23.5, Protein 1.7
Tips for Canning Amish Coleslaw:
- Select fresh, high-quality cabbage and other vegetables for the coleslaw.
- Use a sharp knife or mandoline slicer to thinly slice the cabbage and other vegetables.
- Pack the coleslaw mixture tightly into clean, sterilized canning jars, leaving 1 inch of headspace.
- Add the vinegar-based pickling solution to the jars, making sure to cover the coleslaw mixture completely.
- Process the jars in a boiling water bath for the recommended amount of time, depending on the size of the jars.
- Allow the jars to cool completely before storing them in a cool, dark place.
- Use the canned coleslaw within 1 year for best quality.
Conclusion:
Canning Amish coleslaw is a great way to preserve this delicious and versatile side dish. By following these tips and carefully following the recipe, you can create delicious, shelf-stable canned coleslaw that can be enjoyed for months to come. Whether you're looking for a quick and easy side dish for a weeknight meal or a flavorful addition to your next picnic or potluck, canned Amish coleslaw is a delicious and convenient option.
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