Preserving Summer Tomatoes -Two Ways

I ended up with 6 quarts of peeled tomatoes and 6 quarts of mushroom/basil/preserved lemon pasta sauce. Will do more next weekend using romas! Thanks to Eileen...and Phil's suggestion, I'll be doing pickled peppers as well.

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

Syrup
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]