Canning Cauliflower

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Wash, trim and prepare cauliflower as for the table. Place in salted, boiling water and boil until it is tender but not soft. Cool, in running water. Pack in hot, sterilized cans, being careful not to break the flowerettes. Fill jars with salted water that has been boiled and cooled. Arrange jars in a boiler or steamer that has been protected by a rack. Place rubbers on jars, screw covers on tightly Pour cold water in boiler to cover the jars, place cover on boiler, bring all gradually to the boiling point. Let boil 2 hours. Lift cans out one at a time, see that the covers are on tight. Pour warm beeswax over rubbers and keep in a cool place.