Cabbage or Brussels Sprouts
Ingredients
Directions
Prepare the vegetables
Cut the cabbage or Brussels sprouts into sections and remove the core.
Blanch in boiling water for 10 minutes.
Dip in cold water to cool.
Pack and seal
Pack into glass jars or enameled tin cans.
Pour boiling water over the packed vegetables and add 1 teaspoon of salt per pint.
Place the rubber and cap on the jars, but do not tighten.
Sterilize and store
Sterilize according to your method: 90 minutes for water bath, 75 minutes for water seal at 214°F, 60 minutes for steam pressure at 5 pounds, or 45 minutes for steam pressure at 15 pounds.
Remove the jars and tighten the covers.
Invert the jars to cool and test the seal.
Wrap the jars in paper to prevent bleaching.
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 after heat processing.
- Coarse sea salt
- Seasons the vegetables and helps preserve their flavor during storage.
The step that matters
Sterilize for the full time at the correct setting. Canning relies on enough heat for long enough to destroy spoilage microbes. Shorter times or lower pressure than your method requires can leave survivors that spoil the sealed jars.
“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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