Cabbage or Brussel Sprouts
Ingredients
Directions
Prepare
Cut the cabbage or Brussels sprouts into sections and remove the core.
Blanch in boiling water for 10 minutes.
Dip in cold water to stop cooking.
Pack and seal
Pack into glass jars or enameled tin cans.
Pour boiling water over the vegetables and add 1 teaspoon of salt per pint.
Place rubber band and cap on jars, but do not tighten.
Sterilize and store
Sterilize using your preferred method: hot water bath for 90 minutes, water seal for 75 minutes, 5‑pound steam pressure for 60 minutes, or aluminum pressure cooker for 45 minutes.
Remove jars and tighten the covers.
Invert jars to cool and test the seal.
Wrap jars in paper to prevent bleaching and store.
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
- Cabbage or brussels sprouts
- Forms the main body of the preserved vegetable, giving it its texture once cooked.
- Coarse sea salt
- Seasons the vegetables and helps preserve them in the packing liquid.
The step that matters
Sterilize for the full time. Sterilizing must reach and hold the stated time for the method chosen so that harmful microbes are destroyed and the jars stay safely sealed during storage.
“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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