What is a water bath?

The jars are placed in a pot with water and boiled, so that the contents are heat-treated and the lid seals as it cools. The book describes the method in a separate section on page 297.

Is home-canned cauliflower safe?

Important warning: cauliflower is a low-acid vegetable, and low-acid canned goods made in an ordinary water bath can provide a breeding ground for Clostridium botulinum, which produces a deadly toxin. The original 1900 method with brief boiling does not meet modern safety requirements. If you want to can cauliflower today, you should use a pressure canner/autoclave according to modern instructions, or rather pickle it in a sour vinegar brine.

Canned Cauliflower in Jars

1900 recipe for canned cauliflower: blanched 3 min in salted water, cooled, placed in jars with a warm brine (1 l water, 1 tbsp salt), sealed hermetically, boiled in a water bath 5–10 min and cooled slowly in 36-degree water.

Source: Henriette Schønberg Erken & Caroline Steen, Kogebog for skole og hjem, 1900-utg. s. 299 (falt i det fri)

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About the dish

Fra Erken og Steens «Kogebog for skole og hjem» (1900). Dette er hermetisering (henkokning) av blomkål på glass i varmtvannsbad – en tidlig husholdningsmetode for å ta vare på grønnsaker over vinteren, beskrevet like etter avsnittet om varmtvannsbad på side 297.

How to make it

1
Blanch the cauliflower
Clean firm, white cauliflower heads well and divide them. Boil the florets 3 minutes in boiling salted water.
2
Cool
Pour cold water over and let the water drain off on a cloth.
3
Place in jars
Place the cauliflower in jars and pour over the following boiled, warm brine: 1 liter water and 1 tablespoon salt.
4
Water bath
Seal the jars hermetically and boil them in a water bath for 5–10 minutes.
5
Cooling
Cool the jars in water at about 36 °C (95 °F), and let them stand in this until they are cold.

Changes from the original

Ortografi og mengder beholdt; «1 ske salt» er tolket som 1 spiseskje. Den gradvise avkjølingen ved 36° er beholdt. Ingen priser.

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Frequently asked questions

What is a water bath?: The jars are placed in a pot with water and boiled, so that the contents are heat-treated and the lid seals as it cools. The book describes the method in a separate section on page 297.
Is home-canned cauliflower safe?: Important warning: cauliflower is a low-acid vegetable, and low-acid canned goods made in an ordinary water bath can provide a breeding ground for Clostridium botulinum, which produces a deadly toxin. The original 1900 method with brief boiling does not meet modern safety requirements. If you want to can cauliflower today, you should use a pressure canner/autoclave according to modern instructions, or rather pickle it in a sour vinegar brine.

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