Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK
|
![]() |
|
Thread Tools | Display Modes |
![]() |
#1 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
|
![]()
I just canned some cauliflower and the flavor is very good but it's not very crisp. Any suggestions on making it come out crisp? Soak it in lime or alum for a couple days before canning??? Thanks!
__________________
"Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl |
![]() |
![]() |
![]() |
#2 |
Tomatovillian™
Join Date: Jan 2006
Location: Tasmania, Australia
Posts: 407
|
![]()
I just dunk it to blanch it for a few seconds in boiling water and salt, then freeze it. I've never tried canning or bottling but think those methods will cook it too much hence it becoming soft. Same with broccoli.
cosmic
__________________
http://cosmicgardening.blogspot.com |
![]() |
![]() |
![]() |
#3 |
Buffalo-Niagara Tomato TasteFest™ Coordinator
Join Date: Feb 2006
Location: Z6 WNY
Posts: 2,354
|
![]()
Hi Earl,
Have you tried soaking it in salt water overnight? I have not done cauliflower, but everything else I've pickled comes out crisper that way. I would think it would work on the cauliflower too. Remy
__________________
"I wake to sleep and take my waking slow" -Theodore Roethke Yes, we have a great party for WNY/Ontario tomato growers every year on Grand Island! Owner of The Sample Seed Shop |
![]() |
![]() |
![]() |
#4 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
|
![]()
If Earl is talking about pressure cooking I don’t think there is any way to make it come out crispy.
Freezing is the better option, but nothing beats fresh. 20 psi at 20 or 30 minutes is the required time I think. It has been years since the last time I have done it. Pickling of course is a different story. Worth |
![]() |
![]() |
![]() |
#5 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
|
![]()
I'm talking about pickled cauliflower, Worth. Should have been more clear. I found some Ball Pickle Crisp {calcium chloride} that's supposed to make veggies crisp. I'll give it a try. Even without being very crisp, what I made was very good, and easy to make.
__________________
"Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl |
![]() |
![]() |
![]() |
#6 |
Tomatovillian™ Honoree
Join Date: Mar 2007
Posts: 507
|
![]()
Pickle Crisp should do it for you Earl. Not quite so good as old-fashioned slaked lime but far FAR easier to lay hands on these days!
What recipe did you use? (My favorite pickle in the entire world is pickled cauliflower - the sweet/sour yellow kind.) |
![]() |
![]() |
![]() |
#7 |
Tomatovillian™
Join Date: Jan 2006
Location: SW Ohio
Posts: 1,278
|
![]()
Same here, Granny. I mostly went by the Ball Blue Book recipe, using ground mustard because I didn't have any mustard seeds. If I'm not careful I can go through a pint in a NY second. :-)
__________________
"Seriously think about what you're about to do/say before you do it and the outcome will always be better." Earl |
![]() |
![]() |
![]() |
#8 |
Tomatovillian™ Honoree
Join Date: Mar 2007
Posts: 507
|
![]()
Earl, when it comes to that pickled cauliflower and those little bitty pickled "cocktail" onions, if I open the jar, the jar is gone.
|
![]() |
![]() |
![]() |
#9 |
Tomatovillian™
Join Date: Dec 2006
Location: eastern washington
Posts: 53
|
![]()
i've never pickled cauliflower...yet...but when i pickle cukes, i keep them chilled for 2 to 8 hours before i can them in the hot liquid. going from the extreme cold to extreme hot seems to keep them nice and crisp! might work for the cauliflower, maybe.
|
![]() |
![]() |
![]() |
|
|