How do you preserve cauliflower in a jar?

Cauliflower is a versatile vegetable that can be enjoyed year-round when properly preserved. Preserving cauliflower by canning it in jars is a simple and effective way to enjoy its delicious flavor even when it’s out of season. Here’s a comprehensive guide on how to preserve cauliflower in jars, along with tips for choosing, cleaning, blanching, and processing the cauliflower.

Table of Contents

Choosing Cauliflower for Canning

Choosing fresh, firm cauliflower heads is key for successful canning results. When selecting cauliflower heads for canning:

Look for heads with densely packed, creamy white florets. Avoid any with brown spots or yellowing.
Select heads that feel heavy for their size and have no openings between the florets.
Choose heads with crisp, green leaves still attached. Wilted leaves indicate older cauliflower.

Pick heads that are around 6-7 inches wide. Very large heads may not process properly.
For best flavor, choose cauliflower that was locally grown and in season.

The best time to purchase cauliflower for canning is during peak season, typically fall and winter months. Cauliflower is a cool weather crop that maintains its quality when harvested and preserved at its peak.

Cleaning the Cauliflower

Proper cleaning is vital to ensure any dirt, debris, or microbes are removed before canning. Here are some tips for effectively cleaning cauliflower for canning:

Rinse the heads under cool running water. Soak them in cold water if needed to remove any embedded dirt.
Use a soft vegetable brush to gently scrub away any remaining dirt stuck between florets.

Trim away the outer leaves and the tough bottom stem portion of the cauliflower head.
Cut the head into uniform, bite-sized florets around 1-2 inches wide.
Rinse the chopped florets again in a colander to remove any hidden dirt or sand.

Drain the cleaned florets well before beginning the blanching process.

Blanching the Cauliflower

Blanching is a crucial step when canning cauliflower. This heating process stops the enzyme action that can cause loss of flavor, color, and texture. Follow these steps for blanching cauliflower before canning:

Bring a large pot of water to a rolling boil. You need at least 4 quarts of water for every 1 pound of cauliflower florets.

Prepare an ice water bath by filling a large bowl with ice cubes and cold water. This stops the cooking process.
Once boiling, gently place florets into the pot using a blanching basket or slotted spoon. Blanch for 3 minutes.
After 3 minutes, immediately transfer the blanched florets to the ice bath. Let cool for 3-5 minutes.

Drain the cooled, blanched florets well and pack neatly into clean jars. Work quickly to retain heat.

Filling the Canning Jars

Use proper canning procedure to safely seal the jars of cauliflower:

Use sterile mason jars and two-piece canning lids. Jars should be free of any cracks or chips.

Ladle hot water from the blanching pot into each jar before filling to prevent thermal shock.
Pack the blanched florets into the hot jars, leaving 1-inch headspace at the top. The florets should be loose, not crunched down.
Remove any air bubbles in the jars by sliding a clean utensil down the inside to release trapped air.

Wipe the rim and threads of the jars with a clean, damp cloth to remove residue.
Apply the flat canning lid and screw on the metal ring just fingertip tight.

Processing the Filled Jars

Preserving the cauliflower requires processing the filled, sealed jars in a water bath canner:

Fill the canner halfway with hot water and preheat to 180°F. Prepare the canner rack.
Using jar lifters, gently place the filled jars onto the canner rack. Ensure there is 1-2 inches of water covering the jar tops.
Turn the heat up so the water boils vigorously. Process pint jars for 25 minutes, quart jars for 30 minutes from when the water reaches a boil.

When time is up, turn off the heat. Use jar lifters to transfer the jars from the canner to a towel-lined countertop.
Leave at least 1 inch between the cooling jars. Let the jars cool undisturbed for 12-24 hours.

Testing the Jar Seals

Once fully cooled, test each jar for an airtight vacuum seal:

Press down on the center of each lid. It should not flex or pop up. If the lid springs up when pressed, it is not sealed.
Check that the lid rim is tightly adhered all around. Try gently lifting the jar by the lid to test if sealed.
Tap the lid with a spoon and listen for a ringing sound. A clear, ringing tone means an airtight seal.

Visually inspect the seal surface for any gaps or bubbles that indicate it did not seal properly.
Remove and refrigerate any jars that did not seal properly. Consume those within one week.

Storing the Canned Cauliflower

Properly sealed, canned cauliflower can be stored for up to a year. Follow these storage guidelines:

Wipe down the exterior of any jars that have residue or stickiness.
Label the lids with contents and canning date for easy identification.
Store the jars in a cool, dark place between 50°F to 70°F.

Keep the jars upright and spaced to allow air circulation.
Check periodically for any leaking or deteriorating jars and use those first.
Use the oldest canned jars first to rotate out your preserved cauliflower.

Serving Canned Cauliflower

Canned cauliflower maintains its texture and taste remarkably well. Here are tips for serving:

Rinse the cauliflower under cool water before use to wash away any residue.
Use within 1 year for best quality and safety.

Bring to a gentle simmer or steam to heat through before eating.
Add to soups, stews, casseroles, or eat as a side dish.
Purée with seasonings into a mashed cauliflower side.

Roast with olive oil and spices for a quick appetizer.

With the convenience of preserved cauliflower on hand, you can enjoy cauliflower year-round in your favorite recipes!

Frequently Asked Questions

What are the benefits of canning cauliflower?

Canning cauliflower allows you to enjoy its delicious, fresh flavor throughout the year when cauliflower is out of season. It also lets you buy large quantities of cauliflower at peak ripeness when the prices are lower and preserve the harvest longer. Canned cauliflower retains its texture and most nutrients for a year or longer.

Can you use frozen cauliflower for canning?

It is best to only can fresh cauliflower, not previously frozen. Frozen cauliflower may lose its texture, take longer to blanch, and not seal as effectively in the jars. For highest quality and food safety, always start with fresh cauliflower when planning to can it.

What size jar is best for canning cauliflower?

Both pint and quart sized mason jars work well for canning cauliflower. Pint jars are a good size for one family meal while quart jars allow you to preserve larger batches efficiently. Choose wide mouth jars over regular mouth for easier fitting of cauliflower florets.

How long does canned cauliflower last?

Home canned cauliflower preserved using tested canning methods and stored properly will maintain best quality for 12-18 months. After this time, the color, texture, and nutrients may deteriorate so it’s best to consume any remaining jars.

Can you pressure can cauliflower?

Cauliflower can be safely pressure canned instead of water bath canning if desired. Use a tested pressure canning recipe and process pint or quart jars for 2 minutes at 11 PSI. Always follow the manufacturer’s instructions for your specific pressure canner.

What causes canned cauliflower to turn black?

Darkening of blanched cauliflower in jars is caused by oxidation. This occurs when the cauliflower is exposed to air rather than being immediately packed in the jars. Processing smaller batches and working quickly helps prevent oxidation discoloration.

Conclusion

With the proper technique, canning cauliflower to enjoy year-round is easy and safe. Always use quality produce, follow tested canning methods, and adhere to storage guidelines for delicious preserved cauliflower. The beautiful white jars of home-canned cauliflower make a lovely addition to any pantry.