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Cauliflower (canned)

Erken's 1914 recipe for canned cauliflower: the heads are cleaned and soaked for 5 hours with a water change every hour, blanched in lightly salted water to a boil, steeped 5 minutes covered, cooled in cold water, jarred with a hot brine of 1 l water and 15 g salt and sterilized 60 minutes at 100 °C.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 610 (falt i det fri)

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About the dish

From the chapter 'Vegetables, canned' in Henriette Schønberg Erken's Stor kokebok (1914). Home canning in jars with sterilization in a water bath was the usual way to preserve the summer's vegetables before refrigerators and freezers.

How to make it

  1. 1

    Clean and soak

    Clean firm, white cauliflower heads well and divide them into florets. Place them in cold water for 5 hours, changing the water every hour.

  2. 2

    Blanch

    Put the cauliflower on to lukewarm, salted water (5 g salt per liter). The moment the water boils, take the pan off the heat. Let the cauliflower sit covered for 5 minutes.

  3. 3

    Cool

    Pour cold water over the cauliflower so it cools quickly.

  4. 4

    Jar it

    Place the cauliflower in clean jars. Boil a brine of 1 liter water and 15 g salt, and pour the hot brine over the cauliflower.

  5. 5

    Sterilize

    Seal the jars airtight, place them in a water bath and sterilize for 60 minutes at 100 °C (210 °F). Cool and store in a dark, cool place.

Changes from the original

The measures have been kept (grams of salt per liter of water), but set out as a structured ingredient list. The method has been rewritten in modern Norwegian and divided into steps. Clarified that the jars must be clean and that the water bath should cover the jars.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
Modernised → 1949 (proofread, p. 735)~85% of the text changedremovedadded
1 kg blomkål (faste, hvite hoder). 1 l vann (til forvelling). 5 g salt (til forvellingsvannet, per liter vann). 1 l vann (til laken). 15 g salt (til laken, per liter vann). Rens faste, Faste, hvite blomkålhoder godt og del dem i buketter. Legg dem renses godt, legges i kaldt vann i 5 timer, og skift vannet byttes hver time.. Sett blomkålen time. Settes over på varmen i godt lunkent, saltet vann (5 g — 5 gr. salt per liter). I til 1 l. vann —; i det øyeblikket øie blikk vannet koker, tar du kjelen av platen. La blomkålen stå tas gryten av; står med lokk på i 5 minutter.. Hell kaldt vann over blomkålen så den kjøles raskt ned.. Legg blomkålen i rene glass. Kok opp lake av 1 liter vann og 15 g salt, minutter; overhelles med koldt vann. Legges på glass og hell den overhelles med følgende kokte, varme laken over blomkålen.. Lukk glassene lake: 1 l. vann, 15 gr. salt. Glassene tillukkes hermetisk, sett dem i vannbad og steriliser kokes i varmt vannsbad. Steriliseres 60 minutter ved 100 °C. Avkjøl og oppbevar mørkt og kjølig. 100°. Omsteriliseres.

Note on Modernised

Målene er beholdt (gram salt per liter vann), men er satt opp som strukturert ingrediensliste. Fremgangsmåten er skrevet om til moderne norsk og delt i trinn. Presisert at glassene må være rene og at vannbadet skal dekke glassene.

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Frequently asked questions

Why should the cauliflower soak in water for 5 hours?
The soaking cleans the heads thoroughly — of small creatures and impurities — and gives firmer, whiter cauliflower. The water is changed every hour, that is, five times.
How is the cauliflower blanched before jarring?
It is put over the fire in nicely lukewarm, salted water with 5 grams salt per liter. The very moment the water boils, the pot is taken off and sits covered for 5 minutes, before being doused with cold water.
Which brine is used, and how long are the jars sterilized?
The brine is 1 liter water with 15 grams salt, boiled and poured hot over the cauliflower. The jars are sealed airtight and sterilized in a hot-water bath for 60 minutes at 100 °C.
Where does the recipe come from?
From Henriette Schønberg Erken's Stor kokebok (1914), page 610, in the chapter on canned vegetables.

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