|Introductory Foods (11th Edition)|
|by Barbara Scheule|
Written for the novice, this book provides clear, straightforward explanations of all of the basic principles of food preparation.
Results 1 - 5 of 5 for canning cauliflower
Make brine using ... carrot and break cauliflower into florets. Pack ... weighted to keep everything below brine. Cure 10 days at room temperature. Refrigerate.
Put in canner loose and cook until tender. Make paste of about 3 cups flour and 3 tablespoons tumeric powder, about 2 cups vinegar (more if needed). ...
Cut cauliflower into flowerets. Thinly ... lifter or tongs, remove jars from canner; set jars, several inches apart, on wire racks. Cool at least 12 hours.
Place carrots, green beans, lima beans, cauliflower, corn, celery ... Remove jars and complete seals unless closures are self-sealing type. Makes 10 pints.
Chop coarse. (Cook cauliflower separately in little ... and 1/4 cup canning salt.) Cook rest ... constantly. Add vegetables. Put in hot, sterilized jars and seal.
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