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Endives Preserved in Cans

A method of preserving endives by boiling and canning them.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 the endives

  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 and press the endives dry, then chop them coarsely.

Cook and cool

  1. In a saucepan, melt a piece of butter over medium heat.

  2. Add the chopped endives and stir 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 and solder on the covers.

  2. Boil the cans in a hot water bath for two 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 and most of the texture.
Butter
Adds fat and richness, helping the chopped endives cook with a silky mouthfeel.

The step that matters

Reducing the moisture before canning. Endives hold a lot of water. If the chopped endives are not stirred until the moisture has fully cooked off, excess liquid will remain in the cans and can dilute the texture and flavor, and it can also affect how safely the sealed contents hold up during processing.

“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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