1. Combine vegetables in a large bowl.
2. Sprinkle salt over vegetables, and cover.
3. Allow the mixture to sit for an hour, stirring once or twice.
4. Sterilize your canning equipment. Boil the jars and clean the lids and bands thoroughly with warm, soapy water.
5. Combine the brine ingredients in a large stock pot.
6. Bring to a boil and stir until the sugar is dissolved.
7. Set the brine aside once the sugar is dissolved and let it cool.
8. Drain vegetables of any water.
9. Pack the coleslaw into sterilized jars, leaving about ¾-1 inch of headspace at the top. Use a soft non-metallic utensil like a spatula to remove air bubbles from the inside of the jar and adjust the headspace if needed.
10. Add pickling brine and Pickle Crisp if desired, leaving ½-inch headspace. Let the jars sit for 2 hours.
11. Wipe the jar rims with a damp, clean cloth and put the lids and bands on the jars, tightening them just until fingertip tight.
12. Fill the pressure canner with the recommended amount of water per the manufacturer. Place the canning rack inside the canner.
13. Carefully place the filled jars onto the canning rack inside the canner.
14. Process pints for 10 minutes and quarts for 15 minutes, at a pressure determined per altitude:

Processing cabbage in a dial-gauge pressure canner:

• 0 – 2,000ft: 11 lbs
• 2,001 – 4,000ft: 12 lbs
• 4,001 – 6,000ft: 13 lbs
• 6,001 – 8,000ft: 14 lbs

Processing cabbage in a weighted-gauge pressure canner:

• 0 – 1,000ft: 10 lbs
• 1,001ft and up: 15 lbs

Post Processing

1. Turn the heat off when the processing time has elapsed. Allow the canner to cool naturally.
2. Once the pressure has completely gone down and the canner is safe to open, remove the jars using tongs or a jar lifter and place them on a towel-lined surface.
3. Allow the jars to stand and cool for 12 to 24 hours. Check the seals to ensure they are properly sealed.
4. Store the pickled coleslaw jars somewhere dark and cool for several weeks to allow the flavors to develop before consuming.