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Endives Preserved in Cans

A method of preserving endives by parboiling, drying, cooking with butter, and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Endive and butter work together. They rank in the top 25% of all ingredient pairs, and cooks put them together in 204 recipes. Both carry trans-2-hexenal, which smells green, leafy. The science ↓

Endives Preserved in Cans

Ingredients

Directions

Prepare

  1. Trim off the outer green leaves of the endives and wash them in cold water.

  2. Parboil the endives until tender, then immerse them in cold water.

  3. Drain the endives and press them dry.

Cook

  1. Chop the endives coarsely and place them in a saucepan with a piece of butter.

  2. Set the pan over medium heat, stirring until all moisture is reduced.

  3. Transfer the endives to an earthen jar to cool.

Can and process

  1. Once cool, pack the endives into quart tin cans, solder on the covers, and boil the cans in a hot water bath for 2 hours.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Endive + buttertop 25% of all pairs
    Smell alikemoderate
    Cooked together204 recipes

    Shared aroma: trans-2-hexenal (green, leafy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Endives
Form the bulk of the dish, providing the vegetable body that is packed and preserved.
Butter
Adds fat and richness while the endives are stirred over heat.

The step that matters

Reducing all moisture in the saucepan. Excess water left in the endives dilutes flavour and can encourage spoilage in sealed cans. Stirring over medium heat until the moisture is fully driven off concentrates the vegetable and helps it keep once canned.

“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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