Cowboy Candy & Canned Coleslaw | Putting Up Food For Winter

so [Applause] [Applause] so we're back in the kitchen today we are making canned coleslaw so this is a recipe that we tried for the first time last year and we absolutely loved it we were a little skeptical when we first made it because this recipe uses a pickle brine and usually with coleslaw i like to make a creamy dressing but because we are canning it that's just not appropriate and it turned out that we actually really loved it we left it straight out of the jar we both prefer eating coleslaw that is a little more crunchy so we have lots of different ingredients to provide that today we have cabbage kohlrabi beets carrots and then we've got lots of greens collards different varieties of kale that all lends a really nice texture to the finished product and you can definitely stray from that and use some different ingredients the most important part is the pickle brine we're going to be getting to that later but first up i have to chop all of these ingredients i'm starting with this regular green cabbage and then we're going gonna be moving on to this savoy cabbage i really like these kind they have these really pretty wrinkly leaves and this matures a little bit later in the season [Music] so these are really dense cabbages and that's what they look like on the inside they're really beautiful i'm going to be transferring this cabbage into a bucket and i also have some cabbage that i'm going to combine i previously chopped it up yesterday to help speed up this process today now i'm going to add some kosher salt i'm going to do about one tablespoon per every head that's just going to help to pull out some of that water of the cabbage before we actually go ahead and get started with the i've recipe both these buckets full with green cabbage i'm going to be setting them aside and getting some of the other ingredients chopped up i'm starting on the cool wrappies first because i want these to go in with the cabbage since they're pretty dense and i also want moisture to be drawn out of them if you've never cut up kohlrabi it may seem like i am not using a lot but we don't eat the skin and i'm sure you could eat the skin but if the skin's tough and then the whole bottom of a kohlrabi is usually pretty tough too so what i'm looking for is when i finally get you know my knife cuts into like soft flesh that is now edible krabby i'm going to add some of the kohlrabi to each of these cabbages and i'm going to save just a little bit because i also have some red cabbage that we chopped up and we're keeping that separate then i'm just going to mix that and you can tell the cabbage has already shrunk down quite a bit next i'm going to be peeling and chopping the beets and shredding our carrots i've cleaned up a little bit and we're going to be moving right on to the greens for a lot of these i'm going to be just pulling them along the stem because i don't want to use most of the stem this is one of our favorite kales it's tuscana and this one has a purple rib a lot of the times if we're cooking these i use the ribs i eat them but because we're canning it i'm going to take these guys out all right and finally ready to get our cabbage behind me rinse and strained put this all aside for now and then we're going to be combining the mixtures i've got the first batch rinsed and this is our second one we're working on i filled up the five gallon buckets with water so the cabbage was sitting there for a moment and then we strained it and now i'm rinsing it again just to get rid of that salt so i've combined both cabbage and kobi mixtures into one bucket and now i'm going to be adding most of the carrots i'm going to save some for the purple mixture and then i'm going to be adding most of the greens to this too i'm overflowing right now i'm gonna have to transfer this back to a bucket to get it mixed up okay these mixtures look great i'm we're making a lot more this time around than last time which is great we ran out of it pretty quickly last year so i'm very excited that we have this much just to give you an idea for reference i used about six green cabbages to make these mixtures and you can see they're both about half full so it's a pretty good amount we have our jars heating up outside and i am about to start the brine but before we get to that i want to mix our red cabbage since i chopped that yesterday and i have yet to put the salt and let it pull out some of that moisture and this is about two cabbage heads i'm gonna add the kohlrabi that we saved from before and i'm gonna add about two to three tablespoons of kosher salt we're gonna give that a mix and i'm gonna let all of this sit while we're getting everything else ready i'm gonna get the pickle brand started and i'm gonna be doing a ratio of one to two so for one cup of water that i put in i'm going to be following up with two cups of vinegar for this batch i'm going to try to do half apple cider vinegar and half white vinegar but i only have two apple cider vinegars available so we'll see if i have to add some more of white vinegar we're first going to start with the water i have eight cups measured out and i'm going to add eight cups of apple cider vinegar and eight cups of distilled white vinegar and i'm gonna get the heat on you definitely don't have to put sugar in this recipe but i do like our coleslaw to have a little bit of sweetness so i'm gonna start with four cups in this batch and we'll just see if that's good and although i love celery seed we are out of it so i'm gonna be adding some mustard seed today i'm gonna do about a tablespoon eric pulled out these hot jars for me they're ready for us to start with our raw pack the brine is almost hot and our lids behind them are warming up things are getting a little messy now but that's okay we want to push the coleslaw down i don't want to squish it too much but i do want to pack it in there a little bit and then i want to leave about a half inch headspace we're going to get these outside and water bath them for 15 minutes eric's going to be tending to that while i get some more pact so all right we almost finished with the green batch of coleslaw we have three more out in the water bath and now i'm going to be working on our purple batch and the only reason i kept them separate is because last year when i did this the red cabbage dyed everything purple which is fine but i just felt like keeping them separate this year so the beets and the purple cabbage are in their own separate batch so first i'm adding the purple cabbage and the kohlrabi that we salted and i rinsed it and drained it [Music] and then i've got some carrots and the kale and collard mixture and all of our beets we're going to be using the same brine that we made earlier and the processing time is also the same eric and i finished up the last few jars we're finally done it has been another long day of canning always seems to take more time than we planned for we ended up with 37 pints so a great amount really excited about that this is something for us that is like a great snack food if we're on the go or if we're out ice fishing something like that so really really i'm happy to have so many we had one jar break and we had one knot seal so i'm going to put that one in the fridge but that happens and i also did exactly what i didn't want to do and i made too much brine but that's okay because we are going to use it for tomorrow's recipe so we're going to pick back up then and eric's going to be making cowboy candy let's get started on our cowboy canyon if you're not familiar with cowboy candy it is one of our favorite canned foods and all it pretty much is is candied jalapenos we like to use jalapenos and serranos because that's what we grow and we basically just put them in a really thick syrup made of sugar and vinegar so we're gonna go through and we're pretty much gonna pick every single one of our spicy peppers we're gonna use those for the cowboy candy we've already been through and picked all of our banana peppers and we pickled those so those are all done so we're just gonna jump in and we're gonna see how many we have um the pepper plants did really good this year probably didn't get as big of peppers last year but i think we have just as many so we should do pretty good on this batch of cowboy candy so we're moving on to the serranos they did a little better than jalapenos that one serrano i just picked there was 50 peppers actually 51 on just one single plant this one looks like there's probably about 20 but we got a lot of peppers on these ones they're not the hugest but it's all right they're all going to look the same when they're chopped up we're almost done picking all the serranos we're also going to put in our chili peppers which are these ones i just tried one of these these are extremely hot so these are going to go in there and then we also have some hungarian wax peppers and some of those that are really ripe they're extremely hot too so i'm going to pick some of those and we're going to put them in there too let's get started on making the brine or the liquid for the cowboy candy in this pot is the leftover pickle brine that ariel used for making the canned coleslaw so that's going to be starting with and basically what that is is two parts of vinegar one part water i believe she used apple cider vinegar and regular white vinegar but we are gonna add a few things to that first thing i'm gonna add is a bunch of garlic we're going to be adding salt just go buy your judgment however salty you'd like it we're just going to do about two tablespoons we're going to do about a tablespoon of black peppercorns and we're gonna add some turmeric powder we're gonna do about a tablespoon of this now we're gonna be adding our sugar and this is eight cups of sugar and that may seem like a lot of sugar that's because it is this stuff you want almost to be like a syrup a consistency not really liquid so we have about 13 or 14 cups of liquid here we're gonna add our eight cups of sugar last thing we need to add is our sliced jalapenos so we're gonna start cutting those up all right next up we are going to get this to a simmer and then we're going to simmer it for 10 minutes and it's going to be ready to put into our jars and over here i have some half pints in some water that we're just gonna boil to clean them and that's we're gonna be putting the cowboy candy in the cowboy candy is about to come to a simmer and i tasted the brine and it wasn't sweet enough so i added about two more cups of sugar so i think we're at about 10 cups of sugar total now tastes good we're gonna get this to a simmer and let it go for 10 minutes all right guys our jalapenos are all done they simmered for 10 minutes we're gonna get these in jars and in the canter getting the rings on these and these are gonna go in the water bath for 10 minutes and what we're also doing is we have leftover cowboy candy liquid we have these two and then we probably got i don't know at least probably another 10 half pints in there and we're also going to be canning that because that makes a great jerky marinade we've got some more jars boiled up and cleaned and ready for the cowboy candy marinade and just like with the jalapenos we're going to be doing a quarter inch head space with these okay guys we are all finished up canning for today we ended up with 12 half pints of the candy jalapenos or cowboy candy and then we ended up with 16 half pints of the liquid but that's gonna do it for this episode i'm gonna get these jars put away and we'll see you next time you

Channel: Simple Living Alaska

Views: 442,111

Keywords: off grid living, living in alaska, homestead alaska, cabin life, off grid cabin, sustainable living alaska, homestead off grid, daylight alaska, gardening alaska, high tunnel garden, growing your own food, vegetable garden, alaska garden, alaska homestead, high tunnel alaska, no till garden, canning at home, canned coleslaw recipe, cowboy candy recipe, candied jalapeños, canning jalapeños, canning hot peppers, canned cabbage

Id: hRW_0isGj1w

Length: 17min 44sec (1064 seconds)

Published: Wed Sep 16 2020