Canning coleslaw, pepper cabbage

so i was gone over the weekend elvin bought hadassah a new hat and she brought it to me in the garden and said try this it really helps shade your eyes so here i am in hades's cowboy hat but while i was gone um the cows got out one night and they headed to the garden because the sweet corn is tasseling and it just smells really sweet and i think they smelled that and that's where they wanted to go anyway in their journey to the sweet corn they knocked down a pepper plant so i the pepper plant was broken off but it wasn't completely like the peppers aren't wilted yet so i found four peppers and the cabbage is ready and so we're gonna make pepper cabbage which is like a pickled cabbage and we will eat that all winter long that is not a spicy pepper kendrick but i do want to use it to make pepper cabbage so when we make pepper cabbage i like to have red peppers just because it adds color but i'm going to make this batch with the yellow peppers so hadas is digging the carrots and i'm gonna go get the cabbage and i wanted to show you how i said cabbage does not give more heads but look at these cute little babies those are little baby cabbages where i cut one and some of this broccoli needs to be taken off kevin fill it up with water that's just our rinse tub so so i'm i've got the beginnings of my canning outdoor canning kitchen set up out here um we'll add things to it as we go but for today we just need the wash tubs and a table harrison is scrubbing the carrots as a general rule of thumb for um one recipe of pepper cabbage you need a head of cabbage one pepper one onion and one carrot a small onion so this is approximately the equivalent of one recipe of pepper cabbage so you have one head of cabbage one pepper a large carrot but my carrots are still little so i'm using three and a small onion [Music] so i've got all my vegetables cut i've got my peppers all my cabbage my carrots are scrubbed and cut and i've got my onions cut and this is my what i use instead of a food processor because it takes up less room than a humongous food processor and i don't have a very big kitchen so um i'm gonna this is a vintage one and it folds together really nice and it comes apart so this is all the storage room that it takes and i'll try and link they make newer models of this and i'll see if i can find one to link for you but this is what i use and i know it would be faster to use a food processor but this is how i've been managing [Music] [Music] so now that i have my cabbage and carrots and onions and peppers all shredded we're gonna add one teaspoon per recipe one teaspoon of salt per recipe so i had three heads of cabbage so i used three teaspoons of salt you're just gonna mix it all together real well [Music] so now that we have all the veggies salted we are going to set it in the refrigerator and the we're going to let the salt work on pulling the water out of the cabbage and also crisping up the cabbage so that's the two reasons we still get insult i've left it anywhere from three hours to overnight my plan for today is to it's about lunch time now to let it set until tonight and then finish it up but i usually judge it by how much water is has come up beside the cabbage and if there's not a lot of water i might add a little more salt and let it set for a couple more hours but i'll document that as i go so the cleanup crew is here and you can clearly see why i prefer to do this outdoors and i do cut the core out of my cabbages i don't know if it's absolutely necessary but i have plenty of cabbage and i don't really feel like i need that core uh oh so this coleslaw has been in the refrigerator for about four hours and you can see how there's water that has accumulated in the bottom so i'm going to dish some out because i want to make some creamy coleslaw fresh coleslaw for our supper and then we are going to can the rest so the rest of this this we're just going to put in this strainer and strain all the salt water off of it wait until the jar is cool [Music] [Music] so this is my vinegar and sugar mixture that i've boiled together then you go strong so now i'm just gonna fill each of these jars with the vinegar mixture so it has like one inch of headspace [Music] [Music] so then i just take a utensil a knife or a fork and make sure you work all the bubbles out and i make sure that all the cabbage is under the brine is this the one that needs more and i add some more brine if i need to so then of course we're going to wipe all the rims this has turned into such a pretty purple color i'm anxious to see what it will look like after it's canned i am using the four jars brand lids and rings today and i'm going to put my affiliate link in the description i'm really um their lips are very heavy duty and i'm very happy to have some new rings as well so we wiped every jar so now we're going to turn the lids and the rings on and we're not going to turn them tight we are just going to turn them snug so i fit 11 pint jars i fit 11 pint jars into my hot water bath and i cannot use this when i use pints but since it's just a 15 minute water bath i'm not too worried about them sitting down there on that hot bottom so i'm gonna fill the water up until just below the rings and we're gonna hot water bath this for 15 okay minutes you see how it works [Music] [Music] supper [Music] no not that just the ring [Music] [Music] [Music] so this is simply a wire hanger that we have bent open and it hooks together and that is how we store our hand rings and it goes on a hook um in the cellar steps i'll help you with that then so this is last year's pepper cabbage that i canned last year um obviously i didn't have any purple cabbage last year because this is what it looks like um and i also added some celery seed in last year so there's little black seeds in there this is this year's i do not think the flavor will be any different but we also we let this set for a good month before we open any jars because with pickling vegetables it takes a while for the flavor to really get into your vegetables so one of the ways we normally just eat it just like this and the mennonites and amish are like traditionally they eat a lot of pickled vegetables with their you know meat and potatoes so we eat it like this but one of the ways other ways that we use it is that we strain it [Music] so we strain all of the the pickling juice off and i usually let it sit for a couple hours um like this so after you've strained off all the pickling juice i add some mayonnaise and we will then have a more creamy coleslaw to go with any winter dish and the cabbage actually stays very nice and crunchy so there's that beautiful texture to add to your winter dishes as well there you go there you have a beautiful um delicious home canned coleslaw for all winter long careful harrison harrison is that all of them yeah slowly filling up our shelves aren't we these are the last two all right don't push them off the back i'll get that one [Music] you

Channel: Homesteading with the Zimmermans

Views: 70,986

Keywords:

Id: y6KByUBag3Y

Length: 17min 30sec (1050 seconds)

Published: Sat Jul 23 2022