Home Canned Coleslaw

1 medium head cabbage

1 large carrot

1 green pepper

1 small onion

1 teaspoon salt



SYRUP
1 cup vinegar

1/4 cup water

2 cups sugar (we used ¾ cup for better results)

1 teaspoon celery seeds (we liked less seeds use ¼ tsp)

1 teaspoon mustard seeds (we liked less seeds use ¼ tsp)

Shred together vegetables. Add the salt.

Let stand 1 hour. Drain

water from vegetables.

Boil syrup ingredients together for 1 minute, cool.

Add syrup to vegetables.

Pack into quart jars andprocess in a boiling water bath for 15 minutes, or put into freezer

containers and freeze.
Leftovers may be frozen. This slaw may be drained before use and mayonnaise added, or used as is.

Dede’s notes:
4/19/08 used 6 one pound bags of coleslaw mix with carrots. Added one large red bell pepper, diced, and one medium sweet onion, diced. Triple the syrup, but double may have been enough. Got 9 pints

source:  http://survivalkitchen.blogspot.com/2008/10/canning-coleslaw.html