Canning Pickled Cauliflower & Carrots

[@francesvandenbergh3118]

Thank you for the great idea of using your potato slicer for the carrots..I have one which we call a Chip Slicer....I am 71 years old and got it from my Mom....still in good nick...things were made to last in the Good Old Days👍

[@HerHomesteadSkills]

Yes, sadly they no longer are made to last!

[@sawboneiomc8809]

Wife found califlower on sale yesterday....she bought ALOT....now Sunday I gonna try it.

[@HerHomesteadSkills]

Sawbone IOMC...Wow, one doesn't really need a LOT for this recipe...I hope you like vinaigrettes!!

[@daydreambeliever6603]

Gosh that looks so pretty and appetizing. Thank you for taking us along.

[@HerHomesteadSkills]

DayDream Believer..Thank You!!

[@2ndhelpingcooking963]

Love learning to can things. I love the colors of them. Looks like it will taste so good.

[@HerHomesteadSkills]

Yes, the color contrast is interesting. This is one way I know to preserve cauliflower...just not a lot of them.

[@colorizedenhanced-silentmo6247]

Hey, Her Homestead Skills. it's a exceptionally vibrant video. thank. :)

[@HerHomesteadSkills]

Vibrant? Ok that's an interesting observation, one I would not have considered. Thank You for watching.

[@clairequinn8665]

Nice video I enjoyed it

[@HerHomesteadSkills]

Glad you enjoyed

[@seansouders4936]

great work thanks for showing us how its done my son loves them

[@HerHomesteadSkills]

Sean Souders...Thank You!!!

[@annab5733]

Hmmm. I would like your insight please. I have not canned since I helped my mom 47 years ago. We always used water bath canning. I KNOW we canned corn and waxed beans which are vegetables, and we never had a problem. The canning book I bought this spring said that, except for tomatoes, to only can vegetables in a pressure canner. What do you say? and why?

[@mygirldarby]

I'm nowhere near an expert but my understanding is that low acid foods, which includes all vegetables, must be canned using a pressure canner. However if you pickle a low acid food first (which makes it highly acidic), you can then can them in a water bath to preserve them much longer than just pickling alone. So I believe your mom was likely pickling the corn and wax beans before canning them in a water bath. It wouldn't be safe to eat vegetables that were canned using a water bath unless they were pickled first.

[@imamuslim375]

Thanks for this video.

[@HerHomesteadSkills]

maha bautista...You're welcome!

[@paulipoika]

I make mine same as you ... cauliflower and carrots .. one cauliflower and carrots .. 6 500mL jars ...4 cups of vinegar and 4 cups of water To Get some heat I add 1/4 tsp Caroline Reaper powder in brine ( 2 L )

[@45valk]

Awesome, I call it a French fry cutter 😉 tomorrow I’ll be canning peppers and cauliflower if time permits. Not bad for a guy. When I was a kid my mom would can a years worth of vegetables. I got really good at snapping beans and visiting. “The original snap chat.” 🤣🤣🤣

[@HerHomesteadSkills]

Yes, hey I taught my son to be proficient in the kitchen too...and where i'm capable, I will do things along side Mark..I just lack the strength for some things!

[@mandywright8714]

Does normal white vinegar work for brine? I have 2 HUGE heads of cauliflower i want to jar up, but only have standard vinegar at hand.

[@HerHomesteadSkills]

yes, of course, but perhaps you may want to increase the ratio of vinegar to water if the vinegar is less acidic than pickling vinegar.

[@mandywright8714]

@@HerHomesteadSkills thank you so much 🤗🤗

[@nicholas2275]

After trying to make hot mixed pickles with couliflower and hot banana peppers i disliked the squeaky crunch of the cauliflower (no water bath) so tried blanching them for 3 minutes, that made them too soft, then i read to not blanch them, the water bath is enough, so next i plan on boiling the brine, tossing the cauliflower in for 30 seconds and then removing them quickly, hope it works, i do still poor boiling brine into the jars though, let site for 3 days then into the fridge, these dont last long in my house lol so i never water bath

[@inthevanwithalexa]

Thank you

[@Mel-lf7ex]

Hi, liked your recipe as i had this at a portuguese restaurant yesterday. I wanted to know. If the boiled brine needs to be cooled before bottling. Because if you put hot brine, wont it soften the veggies further in the bottle?

[@HerHomesteadSkills]

well, the whole thing does need to be water bath canned, so it has to be be heated anyway!

[@claytonwaters343]

I'm looking to try the coll, broccoli and carrots as mine go off after a few days and I would like to save them. Do you cook them first and put them in vinegar

[@HerHomesteadSkills]

clayton waters...Personally I stuff my jars with raw vegetables and then pour boiling brine on top. The heat from the boiling brine will soften the vegetables just enough that you may be able to add a few more pieces to the jar before sealing and processing...

[@MrMcGillicuddy]

do you have to blanch the cauliflower? I was thinking water bath canning would make them soft enough maybe I could just process them for 20 minutes instead of blanching?

[@HerHomesteadSkills]

Obligate Carnivore...OK lets start here...1) I you want to make even raw (unblanched) cauliflower SHELF Stable, It must be Pickled in a Brine Solution and then must be water bath canned...Cauliflower is not acidic enough on it's own to be water-bath canned and therefore must be Pressure Canned, however that would turn it into inedible mush... 2) should you choose to make a brine solution and then COOL it down before submerging the Raw (unblanched) Cauliflower, it will be crisper, and great as a short term refrigerator type pickled vegetable...however if you then choose to make it shelf stable, It still has to reach a boiling point Before you process for the required time. Hope this was helpful!

[@MrMcGillicuddy]

@@HerHomesteadSkills Thank you for responding. I'm a little confused with the phrasing. So I could skip the 5 minute blanch and just pack the jars with raw and then pour the hot vinegar brine over them and then water bath can them a little longer? I'd like to make them shelf stable. I've made pickled cucumbers that are crunchier by keeping the water at 185 F for a half hour. I was thinking of using the same type of brine as the pickles which is basically 2/3rds vinegar 1 third water and a teaspoon of salt and brown sugar. I'd just like them to be firmer than say steamed cauliflower. like in between raw and fork tender. I got an unexpected cauliflower harvest this year once the fall rains came. I thought they were a fail and then in 10 days they went from nothing to full sized beautiful heads lol Excited to preserve them all. 14 nice heads

[@HerHomesteadSkills]

Obligate Carnivore...definitely you can skip the blanch, The brine solution you are using is very good ...After the Canner & Jars come to a boil..15 to 20 minutes processing time for pint jars should be enough...enjoy your harvest!!!

[@mm-tu4dd]

@@HerHomesteadSkills i’ve been looking for this answer everywhere, thanks!

[@briangonyea9695]

Did i miss how long the water bath time was for these pints?

[@HerHomesteadSkills]

Brian Gonyea...It's in the description...10 minutes.

[@briangonyea9695]

@@HerHomesteadSkills thank you

[@leannalefave7254]

How long was it in the water bath

[@HerHomesteadSkills]

20 minutes!

[@loriebrewer9458]

Are you throwing away the stems and core on your cauliflower?

[@HerHomesteadSkills]

not necessarily!

[@mistymartin74]

Thank you for the video. I can meats, soups, etc but I’ve never pickled. Will there still be a crunch or will they be soft?

[@HerHomesteadSkills]

most pickled veges do retain crispness!

[@mistymartin74]

@@HerHomesteadSkills “most” are there some veggies that just can’t hold up to the process? Broccoli? Also, can squash and zucchini be pickled, have you tried it? When pickling vegetables is the process always 10 minutes

[@HerHomesteadSkills]

nchfp.uga.edu/publications/publications_usda.html

[@shannonoconnor9671]

If you want to obtain more crispness ad a couple of bay leaves. They contain tannin and that help keep them crisp

[@nomadgrandma]

Can I add button mushrooms to this? Yummy.

[@HerHomesteadSkills]

Yes you can!

[@mamabear1260]

How long can you store them?

[@HerHomesteadSkills]

Mama Bear...Vinaigrette's do store for a long time, I might even suggest that they may store better and longer than pressure canned foods, as long as you have a good seal...I try not to keep most canned foods past two years myself...but they may last a lot longer than that!

[@mamabear1260]

@@HerHomesteadSkills thank you for the reply. I am new to pickling and cant wait to get started.

[@amc2510]

Beautiful job. I was looking for a simple vinegar solution. How long did you water bath for. This is my first time. Husband just brought 4 heads of cauliflower from garden and I'm like omg! what do I do. Can my first time!

[@HerHomesteadSkills]

I would waterbath can for 15minutes if you are 1000ft above sea level...adjust for higher altitudes....p.s. ADD sugar to reduce the vinegar "bite"

[@amc2510]

@@HerHomesteadSkills thank you!

[@cindeeacker5415]

Thanks! I’ll be trying this one😉

[@deborahsthisthat5034]

Making this now, without the peppers and 😊

[@HerHomesteadSkills]

Deborah's This & That...This an interesting condiment, and you can add different ingredients as well, this is one of the simplest forms...but I like it like this too. Enjoy!!!

[@sandijammes7761]

Hi Toni! If I wanted to make quarts of this, would the waterbath time be different? I ask because I've run across several pickling recipes in the last week that said same timing for pints & quarts. 🤷🏻‍♀️ Thanks in advance! God bless you & Mark 🙏🙏🇺🇲🇨🇦🙏🙏

[@HerHomesteadSkills]

I have never made this in quarts, but the addition of vinegar is what is critical, and if you want to add an additional 10 minutes or so for your own comfort level, that won't hurt either...p.s. if you want this to be less tart, add a bit of sugar to the brine solution.

[@sandijammes7761]

@HerHomesteadSkills Thanks Toni. I should have asked in my first post, but how do you feel about using Fruit Fresh or alum to retain as much crispness as possible?

[@HerHomesteadSkills]

I purchased alum, have it in my cupboard, but never used it yet.

[@sandijammes7761]

@HerHomesteadSkills Good morning Toni! My grandma used alum in pickles, and always said to be really sparing with it because too much (more than a teeny pinch) can turn the food to mush. I'm hoping to not ruin all the cauliflower I got on sale. 🤷🏻‍♀️

[@domenicpontieri4249]

good day how would you pickle cauliflower and carrots with OIL

[@HerHomesteadSkills]

I have not as yet pickled cauliflower and carrots in oil as it cannot be made shelf stable safely in a "Home Canning Environment" It needs to be a refrigerated if homemade. I have made kzbin.info/www/bejne/Z5S1pnp4htCUotE but even that is a vinaigrette with a small amount of oil added..

[@Debo16]

Hi, how long did you wb the pints for?

[@HerHomesteadSkills]

15 minutes after the water has come to a boil!

[@JUANITO2859]

when are they ready to eat ??? thanks

[@HerHomesteadSkills]

Likely two to three weeks before it's ready...

[@wandaduckworth1357]

Good morning ,,can broccoli be added to this

[@HerHomesteadSkills]

I suppose it can...I prefer to blanch and freeze broccoli

[@Ces911]

Waited 26 minutes to see the canning process and you didn't show it!! I still don't know how to can piclkes.

[@HerHomesteadSkills]

My apologies: for pickled mixed vegetables water bath canning for 10 to 15 minutes or 15 to 20 minutes is sufficient for pints or quarts depending on your elevation. If you require more detail this information should be helpful. nchfp.uga.edu/papers/factsheets/Preserving_Food__Using_Boiling_Water_Canners.pdf

[@astseesit]

Way too long intro. Thanx for the recipe

[@veronicaingram8427]

Talk talk,talk, didn't do anything for the longest time.🤬😲🤬

[@sandijammes7761]

@ Veronica Ingram - My goodness! I'm sorry you don't have the time to listen to her talk, on HER channel & apparently can't go forward in the video to what interests you... or... just skip to the next video without getting your panties in a bunch. Hope the rest of your day wasn't as exasperating & disappointing for you as well. God bless you & yours. 🙏🙏

[@fly69doc]

I feel like the veggies are over cooked

[@HerHomesteadSkills]

they should be crunchy!

[@fly69doc]

@@HerHomesteadSkills thats what im afraid of after the boiling. But if you say they are crunchie, its good enough for me, thanks!