Huge Preserving Day | Pickled Cole Slaw, Sauerkraut, Corn | Canning Tips

Absolutely LOVE the normality of your video!!!!! Yeahhhh to a kitchen like that!!! You were right, there are a lot of canning video's out there, but all of them make me feel like a slub. Your make me feel like super woman, just as you are!!! Thanks for that

Canned sweet corn can have almost a rubbery texture to it. We always blanch the corn (on the cob), cool it down to handling temperature and then cut it off the cob and freeze it. Texture stays the same and it tastes like you are eating it fresh right off the cob! Just a tip!

70 and have never seen a garlic clove that large....wow! Can't wait to harvest mine this year, my first time growing garlic.

How to know you are at a canners house: you can smell vinegar from the driveway, there are no less than three empty spice bottles strewn across the kitchen, the smallest mixing bowl you can find has a six quart capacity-the largest could be used as a bathtub if it didn’t have sauerkraut in it, there are four types of salt all of which are bought in pounds, not ounces, the “kitchen” sugar is in a five gallon bucket (the other 50 pounds are in storage awaiting the day they go into the kitchen bucket), you’ve spotted gallon containers of white vinegar in every room you’ve been in, and there’s not one, not two, but three large kitchen drawers dedicated to dish towels, dish rags, hot pads and mitts, and trivets. I meet all of these criteria. 😂😂😂

Yes, I’m going to give this pickled slaw a try as soon as my cabbage comes in this fall! Thank you!! And you can never have to much garlic! Haha!

I made this last week and it is absolutely the best Cole slaw we have ever made

Hi and thanks for your very interesting video. I'm 55 years old and from Germany, and I make my Sauerkraut the way my grandma taught me. It's the same way you do, but the original fermentation recipe for Sauerkraut requires salt, juniper berries, bay leaves and caraway seeds (I hate those so I don't use them). No garlic or carrots, but I love garlic and will give it a try next year. Thanks for the inspiration and for all the videos you are doing. 🙂

You are such an inspiration to me Chelsea. I admire you very much and when you say that you still have to find your recipe to see for how long your jars have to stay in the water I understand you sooo much. When I think of all the projects you have going on all the time you cannot remember everything. Thank you so much for telling us how to make your Cole slaw, sauerkraut and corn. I do hope that you had a good nights sleep.😊

Love seeing how other people can saurkraut. We can it the way our family did in Germany, they brought the recipe with them to Minnesota (along with a variety of homemade sausages). We make ours in large batches (multiple family members get together in the fall to do it together). We then ferment in 5 gallon buckets for 6-8 weeks then we can it. Just Cabbage and salt. Best saurkraut I've ever had.

I didn't know about canned coleslaw, great idea! Thanks for pushing through your busy canning time to make a video for us

Maybe extremely tired BUT you still have your super power - smiles and sweetness with instruction! Awesome

I am 87 years old and have been canning for at least 40 yeaesm All I had is Ball's Blue book. We lived in a city, but went out to the farms for bushels of produce, At this poiny, I live in a xenior apatement an am still canning, only I am using 8 and 23 oz jars...

I found my 921 AA on market place - brand new for $50.00. They even threw in a dozen brand new quarts and pints! Score! Love AA!

We used to pack sauerkraut with salt in oak barrels and stored in😂 unheated workshop over the winter

Beautiful video, inspiring as always! 😍👍

Those of us that were canning in the 90s are quiet homebodies

Love your videos. You did look tired, but so appreciate all the info on canning and preserving! Thank you

Wonderful! You are very busy!!

Good job ma’am

Enjoy watching your videos