Preserving Cabbage | Canning Pickled Coleslaw | Food Security | Fowlers Vacola | Off Grid Australia

[@pattieskew1592]

Love your channel. Look forward to new videos.

[@OurSmallFootprint]

Thank You Patti :)

[@marcellahicks3984]

I got to admit I have never heard of canned pickled slaw, and I am glad I learned this from you. Thanks for the written recipe and from the comments and yours, it can get to sweet with sugar. Is it an option to use no sugar? Have you ever made Sauerkraut? There is a channel called "Polish your Kitchen". Great cook from Poland. I think you would love them. She just made Kraut recently. She does alot of canning also. Thank you so much for sharing. I just love your channel. You are such a great teacher and your techniques are so easy to follow. You will have to show us one of those sandwiches with this Pickled Coleslaw. Looks sooo sooo good

[@OurSmallFootprint]

Sugar isn't necessary for the safety of the canning, purely the taste, so you could totally remove all sugar, but being a 'coleslaw' normally its mixed with like a sweet mayo/sauce of some sort, we don't sweeten our mayo's, so I spose the bit of sweetness in the pickled coleslaw is our equivalent, sugar does help with keeping the colours nice and bright and to a degree the crispness, so I wonder if removing it completely would alter the look of it! We also drain it to use it, so I would think we are draining off most of the sugar as well, it was definitely way way way too sweet when we made it to the recipe the first time though! I love making sauerkraut with our own cabbages! Will definitely do that with our next crop. I will check her channel out! :D

[@alisonshanahan9529]

I love hearing the kids in the background, they are lovely. Do you grow radishes? They'd be great to add to your cabbage pickles.

[@OurSmallFootprint]

We have issues with flea beetles, we have to make sure to grow them under covers and even then it can be hit and miss, the flea beetles LOVE the tender greens on the new radishes :S

[@countrymousesfarmhouse497]

I love pickled coleslaw. Have you done other recipes similar? I love to mix it up based on what we get that week ,so we have sweet pickled cabbage (its too sweet really),red pickled slaw, red root relish that includes cabbage. Our sauerkraut is ready to go in the fridge now. Also, you are fantastic at putting on the rings! If I put rings on after whether its cold content or hot , I wear at least one jar. Lol. I always put mine on before now. 💙

[@OurSmallFootprint]

We did one with everything we pulled out of the garden recently, beet stems, beetroot, grated kohlrabi, a bit of cabbage etc, its a lovely purple, but it is very soft in comparison to the predominantly cabbage based jars! We still eat it, but I do prefer the higher ratio of cabbage, though if I didn't can it, it probably wouldn't be an issue! But we don't have the fridge space for it to sit and mellow. The first time I made it to recipe it was far far far to sweet! We definitely had to pull back on the sugar by about half. I'm so messy when filling my jars I'd be concerned about dirtying up the rings too much by putting them on first, never really thought about it! There were many fails initially lol.

[@CrazyGrandmaWeaz]

I've not ever canned it but planning on it this year. You and Rachel at the 1870s Homestead have convinced me to try. Love your videos!

[@OurSmallFootprint]

I love watching Rachel too, her house is always so calm! :D

[@time-out-tuti-fruti5142]

First time bottling it this year I added some red capsicum. I’ll try your wilting tip next batch to fit some more in. I found it didn’t have quite enough brine. Where do I find your recipe please? By the way so good to find another Australian preserving page!

[@OurSmallFootprint]

www.foodpreserving.org/2013/12/pickled-coleslaw.html I use this one as my base! :)

[@michelledunn3294]

I just had some red cabbage that I need to use up so decided to pickle it. I’ve never done this before but I just shredded the cabbage and mixed whiter vinegar water and sugar and stuck it in the jars and into fridge. Love the crunch in a salad. I think I’m going to have to start learning about canning so I can preserve more. Thanks again for your videos.

[@OurSmallFootprint]

The lovely thing about pickled veg is they last so long in the fridge!! The crunch is so great when things aren’t coming out of the garden as much too :)

[@amyfletcher4749]

I had to stop watching...I couldn't hear you over the kids yelling.

[@OurSmallFootprint]

This is why I do voiceovers now :). it was just too hard to compete with everyone elses noise :)

[@isabellalee2164]

Love that you're showing how to preserve and can goods, I've recently obtained a Fowlers Vacola Thermosat Steriliser and I'm learning heaps from you, quick question, with the clips on the jars do you remove them after the 24 hours after they've gone into the water bath?

[@OurSmallFootprint]

Yes :). They hold the lids in place during the cool down etc and you remove them and check the seals at the 24 hour mark :)

[@paulettejw]

You don't have to be perfect, but it could be cleaner. I've been dirt poor in the past, but I strive to be cleaner, especially in the kitchen and especially with small children.

[@OurSmallFootprint]

My kitchen bench is the cleanest part of my entire house :) sanitised and cleaned multiple times a day. It just happens to be an outside open air kitchen and all the surrounding surfaces attract dust

[@beckyluvstoscrapnsew]

I think I’d have to put the rings on while the jars are still empty , I know how clumsy I am ….lol…..😂

[@OurSmallFootprint]

A lot of people do! I didn’t know it was an option when I first started using the jars heh, so I had a lot of mishaps initially, but I’ve got it down to sort of a process now!

[@jeanpitman721]

Just wondering if you home school your children you are such a busy mum love your videos

[@OurSmallFootprint]

Yes we do :). The school is 30 mins away and we have some kids with a few special needs, so it makes sense to school from home :)

[@carolgraham6856]

Tooooo noisy. I have 5 children, understand but these kids are yelling for attention. Could not get anything out of tis video, sorry

[@OurSmallFootprint]

If I remember correctly they were in the swimming pool :). It's why I do voiceovers now though, I realised early on that the house was too loud for me to talk while doing stuff :)

[@Gotsomethingtosaynow]

You explain the process so well. Thank you.

[@OurSmallFootprint]

I'm glad it is understandable! I think this video has a lot of comments that there's too much background noise lol, I need to record it again at some point I think.

[@Kris-qk3dt]

Best you tube channel informative and real look forward to learning more

[@OurSmallFootprint]

Thankyou :)

[@karenmaloney2883]

Hi I have never done this before but I’m sure I will love this Just wondering if you drain the brine before eating if so what do you do with it?

[@OurSmallFootprint]

We do yes, there’s not a huge amount in each jar so we discard it but it could be used in a dressing or mayo easily!

[@1JackieJordan]

Can’t watch To noises 😮

[@OurSmallFootprint]

My house is very loud, is why all the newer videos I do voiceovers instead of talking real time :)

[@Victoria.Stein0201]

I'm in the US and haven't seen this type of canning. I think I like it more then our traditional canning methods. Wonder if I can find those jars, rubber bands and metal here. Lovely video

[@OurSmallFootprint]

The Fowlers Jars are an Australian Jar, I don't know if they are available elsewhere, but they're similar to the hrmm, Kilners ? with the rubber seals and glass lids! They are a lovely looking jar though :D

[@CatSialas]

Wecks might be easier to get a hold of in the US

[@aussiemum0816]

Your videos are so fantastic- I learn so much and you motivate me. If I lived closer I would pay to go to a workshop with you. But I’m I Hobart so a bit far lol

[@OurSmallFootprint]

Much cooler there though, less flies! maybe I need to come to you lol.

[@aussiemum0816]

@@OurSmallFootprint you could have a holiday at the same time haha

[@sharonsmart3984]

Once again you have given me new ideas Keep them coming I enjoy them all lots of love from Alabama

[@OurSmallFootprint]

Glad its given you some new ideas, I don't think I ever would have tried it except we had a glut of cabbage, and I'm so glad we did! :)

[@tracycreaser4462]

I absolutely love this idea Thankyou so much for showing us x

[@OurSmallFootprint]

You are very welcome, it is totally something we do multiple times a year, such a great addition to my pantry! :D

[@tawanajackson5545]

I heard soaking them in coca cola will clean the clamps really well 🌞

[@OurSmallFootprint]

I think Darryl would hate to see me buy coke for that purpose lol! But I should try :D

[@tawanajackson5545]

@@OurSmallFootprint lol just buy the cheap kind.

[@KarenShady-l4b]

I am excited to make the coleslaw. I love that you are Australian, there are so many US canners on KZbin, and sometimes it is hard to get a hold of the ingredients they use here in Australia. Thanks you for sharing youre knowledge

[@OurSmallFootprint]

Thankyou! It is great, it definitely isn't the same as freshly made, the texture is a little more like sauerkraut, it still has crunch but its a softer crunch! But its great to have on the shelf when we can't get cabbages, we've used a few jars over the last couple of weeks seeing as the cabbages were $12 each!

[@KarenShady-l4b]

@@OurSmallFootprint thank you for the reply Nyssa. $12 wow !!!!!! I will check the price of cabbages in our little local supermarket today, and if they are a good price, I will get some. Having less crunch doesn’t bother me. The convenience of having it on the shelf outweighs that.. I have some ball pickle crisp here. I wonder if that would work?

[@OurSmallFootprint]

@@KarenShady-l4b I did use some calcium chloride crystals (basically pickle crisp) and it did help a little but it still just has that almost sauerkraut texture but we still enjoy it, fresh flat breads with chicken and mayo and some of this is a fave here!

[@KarenShady-l4b]

@@OurSmallFootprint I’m not bothered by the slightly softer texture either.. the convenience of having it on the shelf far outweighs that…

[@tawanajackson5545]

I so need a recipe lol I love coleslaw. It looks great and I bet it taste better 🌞🌞

[@billbottoms8295]

You have no written recipe. Done with your channel.

[@OurSmallFootprint]

Sorry to hear that. I tend to forget to put links or recipes in the description when I get to the point of uploading, you are always welcome to request it, I answer every comment. I’m sure I’ve linked the recipe in the comments here somewhere but it’s a pretty standard one :) www.foodpreserving.org/2013/12/pickled-coleslaw.html?m=1 It’s based off this with any changes as made during the video

[@billbottoms8295]

I wasn't worth all the time you took to write a reply. Bad mood day. Just keep giving great recipes and canning instructions. Single dad needs them

[@OurSmallFootprint]

@@billbottoms8295 I’m happy to answer :). I know I can be slack with linking and recipes heh. I get impatient towards the end and trying to get the video up and all the hassles! :)

[@juliejulie6815]

I have had sauerkraut a lot with my German heritage but not everyone likes it here sadly. I’ve not made it myself either yet. What is the taste difference between sauerkraut and pickled cabbage? I’m hoping the family might approve 🙏🏽🤞🏼

[@OurSmallFootprint]

Darryl loves Sauerkraut and I will definitely have to make some when we get a decent batch of cabbages for him! Sauerkraut is a fermented cabbaged and pickled coleslaw is (obviously hehe) a pickled cabbage, so they both have that crispness to them, one is sweetish (the pickling brine is somewhat sweet) and one is more savoury/salty/umami like, it is definitely an acquired taste and has a bit of a smell to it as well which can turn people off!

[@tawanajackson5545]

Ohhh I found your link. YOU'RE AWESOME 🌞🌞💜💜

[@OurSmallFootprint]

Hehe, its super good!

[@auntdayskitchen6315]

I’m very interested in the jars you used I live in the US and our jar selection is not crazy. I’m always interested in what they’re using other countries. @makeitmake have you seen these

[@OurSmallFootprint]

These jars are called Fowlers Vacola they are an Australian one! They still manufacture some of them but a lot of mine are collected second hand, they are a really thick and robust glass the old ones and wonderful to use.

[@GrandmaBsBusyLife]

After you let it sit with the salt do you drain the liquid it has released? Do you rinse it at that point?

[@OurSmallFootprint]

I tend to not rinse, I am aware of the salt I’ve used and don’t add any to the brine, I just agitate it a lot and squish liquid out, I do think some people rinse though!

[@kellyvandenmeiracker8951]

The flys must drive you mad!! Thanks for sharing, I will try this :)

[@OurSmallFootprint]

Some days they're unbearable! :S

[@relaxingpeacefulandserene9231]

Can you do meat in the fowlers jars?

[@OurSmallFootprint]

I pressure can in my fowlers jars with no issues, however, FV has stated that their jars were never intended for pressure canning and people have stated that the new purple rings aren't as successful as the old orange rings. I might try and use them mostly for FV/Water Bath methods and see if I have enough of my ball mason to continue pressure canning in but I will still use them if I need to! :)

[@Mickybird15]

Yes. If you get a very old Fowlers book that comes with the sets it contains the instructions. These days they do not recommend it or include it in their books. I have a few very old Fowlers books that came with the sets thanks to extended family.

[@GrandmaBsBusyLife]

What is the name of those types of jars? I know you said it but apparently I can't spell it correctly on Google.

[@OurSmallFootprint]

Fowlers vacola :)

[@GrandmaBsBusyLife]

@@OurSmallFootprint I was way off! Thank you for always answering my questions!

[@OurSmallFootprint]

@@GrandmaBsBusyLife My pleasure :D

[@naturewoman1274]

Hi Nyssa can I ask you in your opinion what are better jars to can in fowler's or Ball I've just bought an American canner pot and the ball preserving pickle and jams cookbook guide for beginners I've never done canning before and yes I'm power watching your videos and learning lots cheers, you need to bring out a cookbook I'd buy it 😀

[@OurSmallFootprint]

I think there are pros and cons to both! Fowlers jars are easier to get here, there is always PLENTY available second hand (there's a couple of Facebook groups that buy/sell) mason jars are a bit short lately, low stock hitting the country. I do like that I can double stack the ball mason jars in my canners though, so if I'm doing a big batch then I can stack them two high in my canner, the clips on the fowlers jars make them too high to do that generally speaking. Lug lid jars are a cheap way to get started though! I don't use them for pressure canning, but they're perfect for water bath canning, packmyproducts and greenlivingaustralia both sell new lids/jars to use, I have a collection of new lids and I reuse the others for storage, I do like that I can easily seal the jars back up for the fridge when I've cracked one from the shelf.

[@naturewoman1274]

@@OurSmallFootprint thanks heaps Nyssa I appreciate your advice

[@livinginhisgrace7520]

I didn’t catch whether you rinsed the salt or not? Thanks

[@OurSmallFootprint]

I give it a really quick rinse but when I salt it I’m aware I’m not going to wash it all off and salt according to our tastes!

[@ShellL]

Not sure you’ll see this question since it’s an old video. Why do you slice all the cabbage by hand instead of putting it through a processor? Loving all this info. Many thanks

[@OurSmallFootprint]

I like the long strands rather than the shorter pieces that a processor would make! totally personal preference there :D. It is really easy in the thermomix to end up with tiny minces of things instead of nicely shaped pieces and it is the only food processor I have currently :D. A big commercial slicer with different plates would be awesome, lol!

[@ShellL]

@@OurSmallFootprint Tx

[@sharonburling2262]

Going to try these. Look delicious

[@OurSmallFootprint]

So good, definitely a regular can and eat here!

[@cookinmum]

I lost all my cabbage this year, so store bought is all I will get . Thank you

[@OurSmallFootprint]

I only have 3 heading up in my patch too, we had such severe pest pressure this year! I will try again post xmas and see if I can get a fall crop for them, luckily on my most recent shopping trip I got 6 nice big ones for $1.50 each, though it still wasn't enough to make more coleslaw, we did do som sauerkraut!

[@cookinmum]

@@OurSmallFootprint cabbage is plentiful this time of year in Ontario Canada 🇨🇦 so when I saw your recipe I told my youngest I was going to make it. We love coleslaw and I always struggle to use it up when I buy a whole cabbage. There is only 3 of us plus 2 seniors ( who do not eat it ) so I think this will resolve that problem. Thank you. You give me such good ideas

[@SlowAndHomesteady]

Very hard to hear anything you're saying

[@OurSmallFootprint]

I Haven't had any feedback similar from anyone else, and I've just listened to it and its nice and clear and loud for me! I'm not sure what's happened for you :S. But I have started doing voiceovers rather than talking while doing stuff because of all the kid noises :)

[@leahf.2919]

Save the core of each cabbage head place in water and it will grow new plants. So 5$ feeds you now and later too if u plant it once the roots get big enough

[@OurSmallFootprint]

Awesome, we tend to have cabbage going in the garden all the time and it makes great animal feed! But I’ll keep it in mind if I need to! Thankyou :)

[@leahf.2919]

We did it as a science project years ago when my daughter was in grade school. It was neat to use color water to change the cabbage colors. Kids love stuff that grows. With all the work you do everyday I don't know how you do it all lol an now a KZbin channel. I learn a lot watching

[@OurSmallFootprint]

@@leahf.2919 We were propagating tomato suckers and the kids were amazed by the roots, so they would enjoy it :D. It becomes the norm I think, adding on the KZbin has added a few hours of editing every couple of days, but I do that of an evening when I'd normally be watching other people on KZbin lol, probably a better use of my time! :D

[@cassandraceldran3802]

So excited to have found you! I have been lookong for ages for people who can in australia! Need tips for storage as its hot here in queensland!

[@OurSmallFootprint]

We'd like to build an insulated room eventually, but at the moment, we don't do anything different, I expect my jars won't last years and years because of the temp fluctuations, But we tend to rotate jars in and out within 6-12 months! It gets to -5ish here and 45ish in summer, I have only had one jar fail on the shelf, and it could have been canning rather than the weather!