Brining Cauliflower

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Home canning. Old canning methods can let botulism through. Use current tested canning guidance.
Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

Ingredients 2 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.

Prepare the cauliflower as directed above, using a large keg or crock.
Pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows: Eight quarts of water, Eight cups of salt.
Bring to a boil and skim, then cool.
Cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top, to keep the cauliflower covered in the brine.
This weight need not be as heavy as that used for the kraut.
Cauliflower prepared in this manner late in October and November can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked, or it may be canned in three months, when there will be a supply of fruit jars.
To can the brined cauliflower, remove from the brine and wash in cold running water.
Let stand for one hour and then fill into the sterilized jars;
fill jars with boiling water;
adjust the rubbers and lids and partially seal.
Place in a hot-water bath and process for one hour.
Remove, seal securely and then cool and store in a cool, dry place.