Wednesday, July 21, 2010

Mondays with Marcia Lowry-on Thursday!

Having an abundant crop of Chinese cabbage this year, along with my consistent failure at making sauerkraut, I decide to try this recipe for canned coleslaw. It was very simple and the little bit that wouldn't fit into another quart jar tasted great.

Canned coleslaw

2 heads Chinese cabbage
2 large carrots
1 small onion
3-4 teaspoons salt

3 cups vinegar

1/2 cup water
1 cup sugar
3 teaspoons celery seeds

3 teaspoons mustard seeds

Shred/chop vegetables. Add the salt. Let stand 1 hour.

Boil syrup ingredients together for 1 minute. Cool. Add to veggies.

Pack into quart jars.

Process in boiling hot water bath for 15 minutes.

[ I do not know why the photos are small...I had trouble re-posting this one. I give up though. Thank you Marcia for your contribution. I love canning! Hopefully people will be able to click on the photos to enlarge them. mel]


Mel said...

and I do know that it is still Wed...but it will be Thursday in just two hours!

TaraDharma said...

more power to ya - I can't eat cabbage anymore :-(

Marcia said...

Thanks Mel - it looks great!

Cindy said...

Hi Marcia,

I saw an article about you in Home Power Magazine (I think that was the name). I see that you are living on the ranch. Good for you!!! Your gardens look great!! I am battling squash bugs and stink bugs. We have a longer growing season, but that just gives the bugs more time to multiply.

Cindy in Texas

Marcia said...

Hi Cindy - yes that was us in the Home Power magazine a couple of years back. My biggest garden pests right now are grasshoppers - HUGE infestation - but our free-ranging chickens really help in controlling them. Nice to hear from you!

Cindy said...

Hi Marcia,

Your photos are great:)

I recall (in Wyoming) I used to pickle green beans, etc. and process them in jars like cucumber pickles--but with different spices. Do you have a recipe like that? I checked Carla Emery, but all she had was something you have to keep refrigerated.

I planted regular green beans and also two kinds of Asian long beans, and they are very productive.


Marcia said...

Cindy - Where in WY were you?

I used this recipe for dilly beans a long time ago - you could probably leave out the peppers if you wish.

Dilly Beans
(thanks to Rodale’s ‘Stocking Up’ )
4 pounds green beans
8 dried 2-inch chili peppers
4 teaspoons mustard seed
4 teaspoons dill seed
8 gloves garlic
5 cups vinegar
5 cups water

Prepare a brine of vinegar and water in a non-reactive pan, heating it to boiling.

While brine is heating, prep beans by cutting to lengths to fit in pint jars, cutting off any stem ends as well. Pack into hot, scalded jars. To each jar of beans add 1 pepper, 1⁄2 tsp. mustard seed, 1⁄2 tsp. dill seed, 1 clove garlic.

Pour boiling liquid into jars, leaving 1⁄4 inch of headroom only. Put on 2-part canning lids, then process in a boiling water bath for 5 minutes.

Cindy said...

Hi Marcia,

When I lived in Worland.

Thanks for the recipe. This is exactly what I needed.


Mel said... I am curious.

Cindy...what is your last name?