Canned Green Olives
Ingredients
Directions
Prepare
Soak the cured olives in fresh water until they are almost free of salt flavor.
Prepare a brine with 35 pounds of coarse sea salt to 100 gallons of water.
Fill and exhaust
Fill the olives into cans, leaving space as they will swell.
Exhaust No. 2 cans for 4 minutes.
Exhaust No. 2½ or No. 3 cans for 4 minutes.
Exhaust No. 10 cans for 10 minutes.
Process
Process No. 2 cans for 35 minutes.
Process No. 2½ or No. 3 cans for 45 minutes.
Process No. 10 cans for 60 minutes.
Cook the olives in a tank for 30 minutes.
Fill the olives into 5-gallon cans.
Process the 5-gallon cans for 60 minutes.
Do not close the vent on 5-gallon cans until removed from the process bath.
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.
Explore the science
What each ingredient does
- Cured olives
- Are the main food; soaking removes their harsh curing salt so they taste pleasantly savory.
- Coarse sea salt
- Seasons the brine and helps preserve the olives' texture and flavor during canning.
The step that matters
Exhausting the cans before processing. Exhausting drives air out of the can so that a proper vacuum forms on sealing. Trapped air can cause poor seal and spoilage risk, so exhaust times must match the can size.
“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.
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