What's for dinner? 2020

Amy · July 27, 2024, 01:21:21 PM

Easy Cold Pasta Salad Recipe
This super easy cold pasta salad can be customized based on what you have on hand!

Course Salad
Cuisine American
Keyword cold pasta salad recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 people
Calories 280 kcal
Creator Merissa
Ingredients
Possible Salad Ingredients

Chopped Red Onion
Peas
Pickles or Pickled Peppers
Chopped Peppers
Black or Green Olives
Chopped Tomatoes
Sun-Dried Tomatoes
Roasted Red Peppers
Salami
Summer Sausage
Ham
Mozzarella Cheese Balls
Chopped Cucumbers
1 lb Cooked Pasta we use spiral noodles
Dressing
3/4 cup Olive Oil
1/4 cup Vinegar I've used both balsalmic and red wine vinegar. We like both!
1 teaspoon Sea Salt
1 teaspoon dried Basil
1 tablespoon Honey
1 teaspoon Garlic Powder
1 teaspoon dried Parsley
1/4 teaspoon dried Oregano
1/4 teaspoon Black Pepper
Instructions
Cook your noodles earlier than you plan to make them. It works best if they are cool or room temperature by the time you mix the dressing. You will want to make one pound of pasta per dressing recipe. I always use spiral-shaped noodles, but you may be able to use another kind.
Once the pasta is room temperature, add all of your other chopped ingredients. Whatever you like!
Mix the dressing (I like to mix it in a pint jar, put a lid on it, and shake it until it's combined). Pour the dressing over the salad and mix well.
Refrigerate until ready to serve. This is good leftover and makes a big batch!
Recipe Notes
I wanted to include a few more notes on making this. You can leave out the meat and the cheese if you have lots of veggies and want to make it more frugal. I always add some kind of meat (even leftover ham!), but I don't always add cheese.

You can use gluten-free pasta in this (that's what I'm using in the pictures). That way this salad can be gluten-free and dairy-free if needed!

Like I said, you can really customize this and add what you have! As you can see from the photos, I didn't have all of this when I made it this time. I do like to add at least 5 or so different things to give it good flavor.

Nutrition Facts
Easy Cold Pasta Salad Recipe
Amount Per Serving
Calories 280Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 3g19%
Polyunsaturated Fat 2g
Monounsaturated Fat 15g
Sodium 292mg13%
Potassium 36mg1%
Carbohydrates 20g7%
Fiber 1g4%
Sugar 2g2%
Protein 3g6%
Vitamin A 3IU0%
Vitamin C 0.04mg0%
Calcium 10mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

patricia19 · July 28, 2024, 06:25:10 PM

Peach Salsa

One taste of this peach salsa, and you'll agree everything's just peachy.

By Southern Living Test Kitchen...Updated on July 11, 2024

Active Time: 10 mins Stand Time: 5 mins Total Time: 15 mins Servings 6

Two of the summer's best fruits, tomatoes and peaches, come together beautifully in a peach salsa that is bright and sweet but also full of zest and spice. This beautiful peach salsa can be enjoyed on its own with some chips or crunchy veggies, or is perfect on tacos, on top of a grilled fish, or on a summer salad.

This is a fresh and fruity salsa that can work with all your seasonal produce. If you have sweet, ripe plums, nectarines, and apricots on hand, these can be subbed out for peaches once they are no longer in peak form.

Learn how to make peach salsa, and delight in a new favorite way to enjoy peaches while they're ripe and juicy.

Peach Salsa Ingredients:

The peach season is pretty short, running from late spring through the summer, but there's nothing like it. This is when you'll get the best-tasting peaches, and ones that will be optimum for using in dishes.

Here's everything else you'll need for the peach salsa:

Fresh peaches: Peach salsa is best with fresh peaches, but if you are going to use frozen peaches, make sure to leave in the fridge overnight to defrost, and remove excess water before stirring up this recipe.

Using fresh peaches in salsa, which is normally spicy and tart, can make it taste much sweeter and fresher.

Red onion: Onions are loaded with punchy flavor, and they can add a sharpness to the salsa that will balance out the sweetness of the tomatoes and peaches nicely. While this recipe calls for red onions, which will add great color to the salsa, it's fine to use whatever onions you have on hand. A shallot could work here too and lend a milder flavor.

Tomatoes: Tomatoes are a mainstay of salsa, and have a joint billing here with the peaches. Both are ripe, juicy, and sweet during the summer, making it a perfect marriage. This recipe calls for cherry tomatoes, but dicing in any tomato will work beautifully.

Cilantro: Cilantro adds a fragrant brightness and freshness to salsa, but it's a flavor that some are sensitive to. Parsley can be a good substitute.

Serrano: Salsas can be spicy, medium, or mild. The way your salsa ends up will be decided here. Remove the seeds and membranes from this serrano to dial down the heat, or leave them in to keep things hot. If you don't have a serrano, jalapeño would be fine as well.

Lime: This recipe calls for both lime zest and fresh lime juice. The acid in lime helps to keep the salsa tasting and looking fresh, but will also maximize flavor. If you do not have or like lime, you can try lemon, but you may want to add a bit of sugar to balance lemon's zing.

Seasoning: Salt is ideal for bringing out a fruit's natural sweetness, so the peaches and tomatoes will taste sweeter thanks to a dash of salt, but it'll also just make the salsa taste better. The chili powder will add dimension and even a touch of smokiness to the salsa, pulling all the flavors together.

How To Pit Peaches:

You'll want to peel and slice the peaches before adding them to your salsa mix. But do not worry: Removing the pits does not have to be complicated!

To remove the pit, just slice the peach in half, and cut the flesh around the pit. It should slide right out.

How To Make Peach Salsa:

It doesn't get much easier than making salsa! In fact, salsa doesn't require any cooking at all. Just throw all your chopped ingredients in a bowl, and stir. The full recipe is below, but here's a brief recap.

Step 1: Prepare the ingredients. Chop everything to a similar size. You'll want to start with the bigger ingredients, such as the peaches, tomatoes, and red onions, and keep their dice about the same size so it'll be a good blend.

Step 2: Mix ingredients. Then, you can add in the cilantro, serrano, lime, salt, and chili powder so that everything in the bowl is evenly coated. As these are pretty juicy fruits and their liquids may settle, it's a good idea to give the salsa a final stir just before serving.

How To Serve Peach Salsa:

Before serving, be sure to let the salsa sit for at least five minutes at room temperature—this will allow the tomatoes and peaches to release their juices and for all the flavors to meld together. Serve cold with fresh tortilla chips, or use as a topping for your tacos or a grilled fish.

How To Store Peach Salsa:

This salsa is best enjoyed fresh. But if you have leftovers, you can stretch them a few days. Store in an airtight container, such as a Tupperware, or in a Mason jar in the fridge. You may want to spritz some fresh lime on it when enjoying the leftovers to brighten and freshen up the salsa before serving.

Ingredients:

3 medium-size fresh peaches (about 1 1/4 lb. total), pitted and diced

1/2 cup finely chopped red onion (from 1 onion)

1/2 cup quartered multicolored cherry tomatoes

1/4 cup packed chopped fresh cilantro leaves

1/2 small serrano chile, cut into thin rings

1 tsp. grated lime zest plus 2 Tbsp. fresh juice (from 1 lime)

1 tsp. kosher salt

1/4 tsp. chili powder

Directions:

Step 1

Mix ingredients:

Combine peaches, red onion, tomatoes, cilantro, serrano, lime zest, lime juice, salt, and chili powder in a medium bowl.

Step 2

Stir:

Stir together and let stand 5 minutes at room temperature before serving, stirring occasionally.

patricia19 · July 28, 2024, 06:57:36 PM

Pickled Peaches

Just like grandma used to make.

By Jasmine Smith...dated on July 1, 2023

Active Time: 25 mins Total Time: 2 hrs 45 mins Servings: 10

Southern summer picnics and barbecues aren't complete without the pickles—pickled okra, pickled garlic, and of course, pickled peaches. Turning peak-season peaches into pickled peaches is a creative way to capture the fruits at their best and turn them into something unexpected but entirely welcome

Here, find out how to pickle peaches so you can enjoy the flavors for months to come.

How To Make Pickled Peaches:

The full recipe for pickled peaches is below, but here's a brief recap before you get started:

Step 1. Peel peaches: Bring four cups of water to a boil in a Dutch oven. Remove from heat and add the peaches. Let them stand for about five minutes. Then, drain the peaches and let cool until you can comfortably hold them. Peel the peaches; discard the skin. Then, cut each peach into four wedges, and discard the pits.

Step 2. Make the pickling liquid: Create a spice pouch by putting the peppercorns, ginger slices, and cloves in cheesecloth, tying it with string. Place the spice pouch in the Dutch oven. Add vinegar, water, cinnamon, and sugar in the Dutch oven; bring to a boil. Once this mixture is boiling, lower the heat, and simmer for 5 minutes. Stir to help the sugar fully dissolve.

Step 3. Cook peaches: If your saucepan is on the smaller side, work in batches: Add the first half of the peaches. Cook these for 5 minutes, or until tender, before removing with a slotted spoon. Now do the same for the second half. Otherwise, add all the peaches to the liquid. Then cook for about five minutes, and remove the peaches with a slotted spoon.

Now do the same for the second half. Otherwise, add all the peaches to the liquid. Then cook for about five minutes, and remove the peaches with a slotted spoon. Throw out the spice bag, but save the cinnamon sticks. You're going to use those in the jars.

Step 4. Make the jars: Set your jars up so you're organized and ready to work quickly. Add one cinnamon stick from the stockpot to each of the jars. Pack the cooked peaches into each of the four jars. Use a spoon or ladle to pour the pickling liquid over the peaches, filling the jars almost to the top. (You can throw out any leftover pickling liquid, or if you're crafty, you can reserve it for another use.)

Step 5. Prepare jars for storage: Remove any air bubbles, wipe the jar rims, and cover immediately with metal lids, screwing on the rings to finish. Let the jars cool to room temperature, which takes about one hour. Once the jars are cool, immediately refrigerate them. You can keep a jar in your fridge up to 1 month after you close it up. Once you open a jar, you should eat the pickled peaches within one week.

Pickled Peaches Ingredients:

The peaches are the star of pickled peaches, but they're not everything you'll need to make this recipe. Here's the full list;

3 pounds of peaches: Fresh is best
Water: For simmering
Champagne vinegar: This vinegar is delicately sweet and just-right tangy.
Sugar: To enhance the peaches' natural sweetness.
Whole cloves: For flavor.
Peppercorns: Provides a delicate hint of spice.
Cinnamon sticks: A warming spice.

What Peaches Are Good for Pickling?

Peaches are abundant in the summertime, and pickling or canning them helps you enjoy the taste of the season all year long. Any variety works, but ideal for pickling are peaches that separate easily from their pit after being cut, such as Freestone peaches.

What Do You Eat Pickled Peaches With?

What you eat with your pickled peaches is limited only by your imagination! They go great with savory proteins like fried chicken or pulled pork. You can also try dicing them and combining pickled peaches with almonds as a salad garnish. Stir them into Greek yogurt, serve them with a cheese course, or pile them atop burrata toasts for a rich indulgence. Pickled peaches potentially accompany a meal or snack at any time of day, from breakfast to dessert.

How Long Do Pickled Peaches Last?

If properly sealed, an unopened jar of pickled peaches should last at least a year. For the longest-lasting results, make sure your jars are properly sealed.

If you don't seal or can the peaches, they can still last in your fridge up to one month. Once opened, store jars of pickled peaches in the refrigerator, where they should keep for up to a week.

Ingredients:

10 medium-size firm-ripe peaches (about 3 lb. 12 oz.)

1 Tbsp. black peppercorns

1/2 tsp. whole cloves

1 (1-in.) piece fresh ginger, peeled and sliced 1/4-in. thick

4 cups granulated sugar

1 1/2 cups Champagne vinegar

1/2 cup water

4 (3-in.) cinnamon sticks

4 clean pint jars

Directions:

Peel and quarter peaches:

Fill a large pot with water, and bring to a boil. Remove from heat; add peaches, and let stand 6 minutes. Drain peaches; cool until easy to handle, about 10 minutes. Peel and discard skin. Remove and discard pits. Cut each peach into 4 wedges. Discard water, wipe pot clean, and set aside.

Prepare pickling liquid:

Place peppercorns, cloves, and ginger slices on a 6-inch square of cheesecloth; tie with a string. Place in the same large pot; add sugar, vinegar, water, and cinnamon sticks. Bring to a boil over medium-high until sugar dissolves, stirring often; reduce heat, and simmer until flavors meld, about 5 minutes.

Cook peaches and pack into jars:

Add peaches, and cook until tender, about 5 minutes. Remove peaches with a slotted spoon, and pack into 4 (16-oz.) jars. Remove and discard spice bag. Place 1 cinnamon stick into each jar.

Finish peaches and refrigerate:

Using a ladle or measuring cup, evenly pour syrup over peaches, filling each jar 1/2-inch from the top (discard any remaining pickling liquid or reserve for another use). Immediately cover with lids, and let cool to room temperature, about 1 hour. Refrigerate for at least 4 hours before serving or up to a 1 month.

patricia19 · July 29, 2024, 09:28:15 PM

Barefoot Contessa

Green Herb Dip
Makes about 2 cups | Level: Beginner

8 ounces cream cheese at room temperature
½ cup sour cream at room temperature
½ cup of good mayonnaise
¾ cup chopped scallions, white and green parts (3 scallions)
¼ cup chopped fresh flat-leaf parsley
1 tablespoon chopped fresh dill
1 teaspoon kosher salt
¼ teaspoon freshly ground black pepper

Place the cream cheese, sour cream, mayonnaise, scallions, parsley, dill, salt, and pepper in the bowl of a food processor fitted with the steel blade. Pulse 10 to 12 times, until just blended, but not puréed. Or blend with a high-speed blender until just blended. Serve at room temperature.

patricia19 · July 31, 2024, 05:17:55 PM

Lemon Pudding Cake

It's a pudding-cake-pie sugar rush and I wouldn't have it any other way. Few dessert flavors evoke summer freshness like lemon. To be fair, a lemon dessert is also a great break from winter spices and chocolate. Lucky for us, lemons are available year-round, so let's embrace the lemon once again with a tangy dessert that's full of surprises. Whether it's summer, winter or any time in between, try this lemon pudding cake meringue pie.

Allie Chanthorn Reinmann...July 30, 2024

Lemon Pudding Cake Meringue Pie Recipe

Ingredients:

For the pie:

1 store-bought pie crust

3 eggs, separated

1 teaspoon lemon zest

¼ cup fresh lemon juice

1 tablespoon butter, melted

¾ cup flour

¼ cup sugar

¼ teaspoon salt

1 cup milk, room temperature

For the meringue topping:

2 egg whites

¼ cup sugar

¼ teaspoon vanilla extract

⅛ teaspoon cream of tartar

1. Preheat the oven to 350°F. Blind bake the crust as needed depending on the crust you chose.

2. Meanwhile, separate your eggs for the filling, so you have three yolks in a large mixing bowl and three whites in another large bowl. Whisk the whites slightly just to break them up and put a teaspoon of the whites into a small bowl. Have a pastry brush ready to "seal" the crust.

3. When the hot crust comes out of the oven, immediately use the pastry brush to apply the teaspoon of egg white all around the bottom and walls of the pie crust. Pay attention to where the bottom meets the walls. Set the crust aside to cool.

4. Add the lemon zest, juice, and butter to the egg yolks and whisk them together thoroughly. In a smaller bowl, mix the sugar, flour, and salt together. Slowly pour in half of the dry mixture while whisking vigorously to break up any lumps. Alternate with half of the milk, and then finish by whisking in the rest of the dry mixture and the remaining milk. It will be very liquidy.

5. Set up your pie crust in a large baking dish or, like I did, in a larger pie plate. Put a kettle of water on to boil so you can make a water bath when you're ready to bake.

6. Whisk the three egg whites in the bowl until you have soft peaks and gently fold the whites into the batter. Put the pie shell inside of the larger baking dish, and into the oven. Carefully pour the just-boiled water into the outer dish until it comes halfway up the side of the inner pie dish. Bake for 25 to 30 minutes, or until the top is evenly tinged with brown and it jiggles slightly in the center when you move it, but is not watery. Remove the pie from the dish and let it cool. Cool it overnight in the fridge if you're not in a rush.

7. Make the meringue just before you're ready to serve it. Whisk the egg whites in a large bowl until frothy. Then add the cream of tartar. Begin whisking again and slowly add the sugar and the vanilla. Beat the mixture until stiff peaks form but the meringue is still glossy. Slather it along the entire surface of the pie and toast it with a torch, or pop it into a 350°F for 10 to 15 minutes to toast the top. Serve immediately.

patricia19 · August 05, 2024, 02:56:03 PM

The Best Rice Pudding

by James Delmage and Tara

Prep: 5 minutes Cook: 50 minutes Total: 55 minutes Servings: 8

Ingredients:

▢ 3 1/2 cups whole milk divided
▢ 5 cups water
▢ 1 cup medium-grain rice uncooked
▢ 1/2 cup granulated sugar
▢ 1 pinch fine sea salt
▢ 2 teaspoons vanilla extract
▢ 1 large egg
▢ 1/2 cup raisins
▢ 1 tablespoon unsalted butter
▢ ground cinnamon plus more for garnish
▢ maraschino cherries optional, for garnish

Instructions:

In a large pot over medium heat add 3 cups of milk, water, rice, sugar, and salt, and bring to a simmer while stirring frequently to prevent scalding.

Once it begins to bubble, reduce the heat to low and cook for ~25 minutes, or until the rice is soft and the mixture has thickened. Make sure to stir frequently to prevent the rice from sticking or burning.

In a separate bowl, beat the egg and the remaining 1/2 cup of milk. Then temper the mixture by gradually adding approximately 1 cup of the rice mixture to the egg mixture while stirring. Then add the tempered egg mixture back to the pot while stirring.

Add the raisins and vanilla and cook for an additional 3 minutes.

Remove from the heat and add the butter. You can mix in cinnamon if you like, but it will turn the rice pudding brown.

The rice pudding can be eaten warm or allow to cool, then place it in the refrigerator to chill for at least 2 hours. Serve and garnish with cinnamon and maraschino cherries, if desired. Enjoy!

Notes:

Rice pudding can be served warm or cold.

Medium grain rice works best for texture and creaminess, but any type of rice can be used.

Cinnamon can mixed in towards the end of cooking but will turn the rice pudding brown. I recommend sprinkling on top of each bowl when serving.

If you love raisins, you can increase to 3/4 cup or more.

Store the rice pudding in an airtight container in the refrigerator for up to 5 days.

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Amy · August 10, 2024, 06:53:23 AM

Quick Fruit Cobbler

Barry C Parsons
Yield: 9 servings
Quick Fruit CobblerQuick Fruit Cobbler - in single servings or as a family sized dessert.
Quick Fruit Cobbler. In single servings or as a family sized dessert. Use any favourite jam, like this pineapple rhubarb version to create as much or as little cobbler as you need.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes

Ingredients
For the Cobbler Dough:
1 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup sugar
1 cup very cold butter , cut in small pieces
3/4 cup whipping cream
1 tsp vanilla extract
You will also need
3 cups fresh or frozen fruit or berries + 1/3 cup sugar
OR
some good quality jam
Instructions
In a food processor combine the flour, baking powder, salt and sugar.

Using the pulse button on the food processor cut in the cold butter.

Pulse until the mixture resembles a coarse meal. (If you don't own a food processor, you can cut the butter into the flour mixture using a pastry cutter or even a couple of knives.)

To the flour/butter mixture add the whipping cream and vanilla extract.

Fold in the cream just until a soft dough forms. Do not overwork the dough or it will become too tough. Less is more here and the less you work the dough, the lighter your cobbler will turn out.

If you are making cobbler right away just drop the cobbler dough in heaping tablespoonfuls onto a hot fruit mixture in a 9x9 baking dish.

You can use practically any fruit you like. Just toss it with a little sugar and place it in the oven to heat up. I find giving the fruit a head start in the oven makes for a better cobbler because you don't risk over-baking the cobbler dough.

Over the cobbler sprinkle a few teaspoons of sugar (optional).

Bake at 350 degrees F for about 25-35 minutes or until the top is evenly golden brown and the fruit is bubbling. Let the cobbler rest for 10-15 minutes before serving warm with some good French Vanilla ice cream.

Notes
The quick cobbler idea that I mentioned is really very simple and takes only a little forethought to be able to enjoy even just a single serving of fruit cobbler in about 25 minutes; great for last minute dinner guests or just to indulge a little comfort food craving.

When I make cobbler dough, I generally make two batches and freeze one, shaped into a 3 inch log and wrapped in plastic wrap. With the cobbler dough already made and standing by in the freezer, I can then at any time, very simply cut off a 1 1/2 inch round of the cobbler dough and place it on top of a couple of tablespoons of my favorite homemade jam in a greased ramekin.

In the photo I have used some Heavenly Rhubarb Jam that I recently featured on this blog. Then, I sprinkle the top of the cobbler with a little sugar and bake in a preheated 350 degree oven until the cobbler is nicely golden brown, about 20-25 minutes until a wooden toothpick inserted in the center comes out clean. Enjoy!

Amy · August 17, 2024, 07:27:32 AM

This has been approved by David, he said it was a keeper! I just wish I could share zuchinni with you!!

Casserole Waltz
added by Linda Davis
This was my mother-in-law's recipe. We all loved the way she used the zucchini from the garden.

Cook time: 45 Min Prep time: 45 Min Yield: 8 serving(s)
Ingredients
1 md zucchini, seeds removed
1 md onion
2 sm bell pepper, green or red
3 md potatoes
2 md tomatoes
1/4 c oil
16 oz tomato sauce, divided
2 tsp granulated sugar
salt, to taste
pepper, to taste
2 Tbsp chopped Italian parsley
1/2 tsp dried oregano, divided
1 lb ground beef
2 tsp Romano cheese
8 oz mozzarella cheese
Directions
1. Preheat the oven to 375 degrees F. Chop the veggies.
2. Saute the vegetables in oil for 3 - 5 minutes until vegetables are al dente.
3. Add 8 oz tomato sauce, sugar, salt, and pepper. Simmer for 10 minutes.
4. Add chopped parsley and 1/4 tsp of dried oregano.
5. Brown the ground beef in another pan.
6. Add 1/2 c of tomato sauce, 1/4 tsp dried oregano, and a dash of salt and pepper. Let it simmer for 5 minutes to thicken slightly.
7. In a casserole dish, layer 1/2 c tomato sauce.
8. Add half of the veggie mixture.
Casserole Waltz
9. Then top with half of the ground meat mixture.
10. Add half of the mozzarella cheese.
11. Repeat the layers.
12. When topping with the remaining mozzarella cheese, sprinkle the Romano cheese over the casserole.
13. Bake for 45 minutes or until brown and bubbly.

patricia19 · August 17, 2024, 01:11:28 PM

I do appreciate the offer but while not as many as in times past, I do have sufficient for my needs. Actually, similar to a certain cartoon, I have thought of taking some in the dark of night...

Amy · August 18, 2024, 01:28:41 PM

JaneS · September 16, 2024, 12:21:54 PM

This is going to be my Cole Slaw Recipe. ET asked me to post it. I thought it was here but she said she can't find it so here goes....

COLE SLAW
1 1/2 heads of cabbage
2 sweet peppers (1 red - 1 green or whatever you please)
4 large carrots ground
chopped up celery if you want it,
1small onion chopped up (if you want it)
2 1/2 T. of canning salt

Shred cabbage. (i used the chopper blade on my food processor). Shred onion, carrot and bell peppers. Put veggie mixture in a large bowl and sprinkle with the canning salt (do not use table salt) Let it set for one hour and then rinse and drain at least twice to make sure gout the excess.

SYRUP
1 c. apple cider vinegar
2 c. white granulated sugar
1/4 c. filtered water
1 tsp mustard seed
1 tsp celery seed

DIRECTIONS
This will not be enough to do med had of cabbage. You will need about 3 times this much. In non-reactive pan, Mix vinegar, sugar, water and spices. Bring to a boil and boil 1 minute while mixing to dissolve sugar. Let this mixture cool.

Ad rinsed and drained cabbage mixture to cooled syrup and too making sure you coat all the cabbage

The second time I did this I made 4 batches of the brine because you canalso can the leftover for later use.

Sterilize your jars and keep them hot. Pack the cabbage mixture in hot jars tight but not too tight. Make sure you have enough syrup and be sure to loosen the cabbage so the syrup goos all the way through. Leave a half inch o head space.

Make sure the water in your canner is not too hot or you'll have broken jars. After the jars are all in the canner, bring it to a boil. Boil 15 minutes. Then turn off the heat and take the lid off and let them sit for 10 more minutes before removing them.

Wait a week or two (if you can) drain off the brine and add mayonnaise and you have the best cole slaw you've ever eaten!!!

Amy · September 18, 2024, 10:08:42 AM

I can vouch for Janes Cole Slaw. We have it just drained and no mayo...but it is good either way.

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