|Master Books of Soups|
|by Henry Smith|
Henry Smith's 1900's "The Master Book of Soups" provides 1,001 different soup recipes from all around the world, allowing the home cook to create ...
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). ...
Place carrots, green beans, lima beans, cauliflower, corn, celery ... Remove jars and complete seals unless closures are self-sealing type. Makes 10 pints.
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.
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.
top of page