Brussels Sprouts
Ingredients
Directions
Prepare
Remove all dead leaves from the Brussels sprouts.
Wash the sprouts well in cold water.
Blanch the sprouts in boiling water with salt and baking soda for 3 minutes.
Can and process
Place the blanched sprouts in cans.
Prepare a brine with salt and water, then dip the cans in the brine.
Seal the cans and process No. 2 cans for 12 minutes at 240°F (115°C) and 35 minutes at 212°F (100°C).
Process No. 3 cans for 15 minutes at 240°F (115°C) and 45 minutes at 212°F (100°C).
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
What each ingredient does
- Brussels sprouts
- Form the main body of the dish, providing the vegetable texture and flavor.
- Baking soda
- Raises the water's alkalinity during blanching, helping the sprouts keep a bright green color.
The step that matters
Sealing and processing the cans. Canned vegetables are low-acid, so they must be heated to high temperatures for the full time to destroy harmful microorganisms. Shorter or cooler processing can leave the food unsafe to store.
“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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