Skip to main content
Main

Brussels Sprouts

A preserved canned version of Brussels sprouts, boiled, cooled, packed, and sealed.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
Jump to recipe ↓
Brussels Sprouts

Why it works: Brussels sprouts and beef work together. They rank in the top 43% of all ingredient pairs, and cooks put them together in 4 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Brussels Sprouts

Ingredients

Directions

Prepare

  1. Blanch Brussels sprouts in boiling water for 15 to 20 minutes.

  2. Plunge quickly into cold water.

  3. Cut for serving and pack into sterilized Perfect Seal Jars.

Fill and seal

  1. Add boiling water to fill jars and 1 teaspoon of salt per quart.

  2. Add optional seasonings if desired.

  3. Seal jars with rubbers and tops, adjusting the spring.

Process and store

  1. Sterilize jars in boiling water for 1.5 hours.

  2. Press down the spring and remove jars from the boiler.

  3. Store jars in a dark place.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Brussels sprouts + beeftop 43% of all pairs
    Smell alikelow
    Cooked together4 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Brussels sprouts
Form the main vegetable; blanching softens them and sets their texture for canning.
Coarse sea salt
Seasons the sprouts and brine, adding flavor to the packed jars.

The step that matters

Sterilize jars in boiling water for 1.5 hours. Long boiling heats the sealed jars enough to destroy spoilage microbes and make the seal safe for storage. Shorter or cooler processing can leave live microbes that spoil the sprouts or cause unsafe canned food.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

Roast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesCorned BeefCorned Beef87 recipesBeef BrothBeef Broth67 recipes