Cauliflower Canned in Pint Jars
Ingredients
Directions
Prepare the cauliflower
Wash and divide the cauliflower into small pieces.
Soak in salted water for 1 hour to remove any insects.
Blanch the cauliflower in boiling water for 3 minutes, then cold-dip.
Pack and sterilize
Pack the blanched cauliflower into sterilized pint jars.
Cover the cauliflower with boiling water, leaving ½ inch of space at the top.
Sterilize the jars for 1 hour.
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
- Cauliflower
- Forms the whole product; blanching softens it slightly so it packs neatly into the jars.
The step that matters
Leaving ½ inch of headspace. Headspace gives the contents room to expand as they heat and lets a proper vacuum seal form. Too little space can push liquid out, while too much can leave air in the jar and weaken the seal.
“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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