Poke Stalks
Ingredients
Directions
Prepare
Select stalks not over 4 inches long with a single tuft of leaves at the top.
Wash the stalks and crisp them in cold water.
Tie the stalks in bundles and blanch in salted water for 2 minutes.
Can and process
Place the stalks in cans and fill with brine made from 2½ lbs of salt and 1½ gallons of water.
Seal the cans and exhaust No. 2 cans for 9 minutes and No. 3 cans for 10 minutes.
Process No. 2 cans at 240°F for 25 minutes and No. 3 cans for 30 minutes.
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
- Poke stalks
- The vegetable being preserved; the canning process must keep its tender texture intact.
- Coarse sea salt
- Seasons the stalks and forms the brine they are canned in.
The step that matters
Processing time and temperature for each can size. Low-acid vegetables must be held at pressure-canning temperature for the full time to destroy spoilage bacteria such as Clostridium botulinum. Shortening the process or lowering the temperature can leave the food unsafe, so each can size should get its stated time.
“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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