How to can broccoli and cauliflower

Sauerkraut.

Start with a seasoned crock that has mother of vinegar in it already, or borrow some good MOV from a friend (and pay back with some of your tangy sauerkraut).  MOV can stand some real abuse.  But if you see green mold, then purge that crock out with hydrogen peroxide for a full day before you re-start the MOV.

Use good solid cabbage, cut off any bruises or bug eaten parts.  Maybe 50 pounds at a time.  Shred it finely, leaving it in strips long enough to be tasty and short enough to eat without getting it all over you.

Stuff the cabbage into the crock and put several weights on it to give it a good squeeze down.  Cabbage already has some MOV iun it naturally and that is what gets the kraut going, but we put in a little more just to keep it honest. 

Let it ferment until it is yellow and the odor has knocked down a few seagulls.  If you can it before it has completed fermentation, the jars will explode.  You don't want to see that sort of mess.  Let it go until it is about a third of its original volume or it quits bubbling and give it another day.

Toss the finished sauerkraut once to put some air in there, and let it settle down for its long rest.  This is the time to put in peppers, onions, or whatever else you like.  Put it in jars.  Divide up the juice at the bottom of the crock into all the jars with your sauerkraut.  Process in a hot water bath for at least an hour, or until the inside of the jars reaches 140.  Let the jars set and check for a good seal.

I like to eat all my canned vegetables before the next harvest, but I have also seen well canned sauerkraut stay good for five or six years.  If it has a sulfur smell when you open the jars, discard it.

Makes 45 quarts or 12 gallons.

I like to pickle cauliflower and broccoli.  We grow a lot of cabbage here so we put up sauerkraut.  Canning is the only way to survive up here.

Pickled Cauliflower or Broccoli.

Steam sterilize 10, 1 gallon jars or use #1 cans with seam sealer.
30 lbs cauliflower or broccoli, cut into individual florets  Cut the stems of broccoli and pickle as spears in a separate jar.
3/4 lb whole red pepper or fresh Thai chiles
3-1/2 gallons white or cider vinegar.
3 lb pickling salt.
1/2 lb alum (if your vegetables are not very crisp).
3 lb red onions.
1/2 cup mustard seed.

Cut the cauliflower into individual florets, that make about three dainty bites or one juicy chomp.

Cut the other vegetables into small pieces, add to a 5 gallon pot.  Add 3 gallons vinegar and simmer until all the flavor is in the vinegar, but don't pitch the flavorings. 

Parboil the cauliflower, but make sure it is still firm before you put it in the jars.  Pack the jars tight, then fill 3/4 of the way with your flavored pickling vinegar.  Fill the rest of the way with hot water (not boiling).  Seal the jars and let it pickle.  It takes about a week.  It works well with green beans too, but you might want to add a bit more red pepper just to give them a little kick.

You can use Mason jars for preserving those veggies. Follow the directions for safety.

You would par boil the veggies then put them in jars after they are seasoned. Look up Preserving Vegetables on Google!

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