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Cardoons Puree, Preserved

A preserved puree made from cooked cardoons, canned in pint tins.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cardoons Puree, Preserved

Ingredients

Directions

Prepare the puree

  1. Prepare and cook the cardoons until tender.

  2. Drain the cooked cardoons.

  3. Pass the cardoons through a fine sieve to create a puree.

Can and process

  1. Fill pint tin cans with the puree.

  2. Seal the cans with lids.

  3. Boil the sealed cans in a hot water bath for 1.5 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

What each ingredient does

Cardoons
Provide the main body and flavour of the puree once cooked and sieved.

The step that matters

Boil the sealed cans in a hot water bath. The cans must be held at a sustained boil for the full time so the contents are heated thoroughly and the seal stays intact during preserving. Shortening the time or letting the water drop below a boil risks spoilage.

“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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