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Dandelion Greens

A preserved vegetable dish made by canning dandelion greens with coarse sea salt and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Dandelion Greens

Ingredients

Directions

Prepare

  1. Gather dandelion leaves before the plant blossoms.

  2. Wash the leaves well and crisp them in cold water.

  3. Blanch the leaves in boiling water for 3 minutes.

Can

  1. Place the blanched leaves in cans.

  2. Add hot brine made with 1 pound of coarse sea salt and 12 gallons of water.

  3. Seal the cans.

Process

  1. Process at 240°F (115°C) for 30 minutes for No. 2 cans and 40 minutes for No. 3 cans.

  2. Alternatively, process at 212°F (100°C) for 60 minutes for No. 2 cans and 75 minutes for No. 3 cans.

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.

Explore the science

What each ingredient does

Dandelion greens
Forms the bulk of the dish and supplies its leafy texture and bitter flavor.
Coarse sea salt
Seasons the brine and helps preserve the greens in the can.

The step that matters

Processing the sealed cans. Greens are low-acid, so the heat must reach a high enough temperature for long enough to destroy harmful spores. Using too little time or temperature for the can size can leave the food unsafe, so follow the matching time for each 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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