You're going to love it. Just remember, some foods you can water bath. High acid foods (vinegar) low acid like meats and tomatoes have to be pressure canned. Water bath is so much easier. You can water bath jams if you add some lemon juice to the pot to raise the acidity.
Forgot, I wanted to say that making jam is a labor of love. Its less expensive to buy jam in the store, but its so rewarding to hear your jar lids POP letting you know your jars are sealed.
I do the same. I enjoy watching canning videos, but I don't have time or patience to add 2, 3, 4, 5 ladles of liquid like so many of them do. It's SO much faster to use a kettle.
You win! What an awesome idea!!! Thank you very much for this timesaving tip. I would think a stainless teapot would be safest and nonreactive to whatever your liquid is.
Hi! My family and I are vegetable farmers. Just a suggestion for growing your cauliflower. If you take a rubber band and wrap the leaves around the top it keeps it’s nice white and clean. I hope you see this.
The mandolin is so fast that you really need to watch your fingers. I just slightly nicked a finger.the blade is so sharp I hardly noticed it. It’s the most valuable tool in the kitchen right now.
I get so excited and proud when I set my full jars on the counter from the canner. I just want to display all of my canned goods because they are so pretty. 😁
As a kid, when we ever ate garden fresh-cauliflower and grouse about any worms we'd find. My Dad would just tell us to quit complaining and it was extra protein.
Sarah, My wife was disappointed in our broccoli row this year, got no broccoli at all. She got an idea, she cut off all the leaves , pulled all the plants, cooked the leaves like greens and they were delicious.
So now that you know that, you can DOUBLE your food use from your broccoli from now on. By the way this applies to the greens from anything in the cabbage family. And also beets, carrots, turnips, radishes, etc. Just be sure to Google whether the greens are edible first, because things like potatoes and tomatoes have poisonous leaves.
Hi hope you are doing good today and your family too.God bless you and your family today and always.The cauliflower are beautiful.Have a blessed day and blessed church service Sunday. I like pickle cauliflower.
We have hard water, so I add a glug of vinegar to the water bath water, or my jars end up hazy and I have to wash them before I put them away. We add tumeric mostly for the color, and a bay leaf to every jar. The cauliflower comes out yellow. My favorite is to chop it up and eat it on a hotdog, it's way better than pickle relish.
".... although I don't think pickled worms would be the worst thing in the world"... 😁 That made me laugh AND I too have come to realize over the past couple years that I may b unknowingly eating a few bugs or worms growing organic food but how much more healthier THAT is than store bought chemical food! Just made me SO HAPPY to hear u say it too 👍☺️😉
Well ya know, when I was a kid a LONG time ago, growing up in Chicago, I remember reading about how many rodent hairs or bug bits was "acceptical" on jars. I always wash my cans, and I did is soap water bath on baby food jars.
Thank you for letting us know that, will have to look into one for my daughter. Every time she uses it I pray that she wont cut or grate her fingers off.
Turmeric is good in this brine. Also experimenting with minimal processing does result in crispy pickled goods. The 50 50 vinegar brines or sweet pickle brines are the only ones I do this with.
I would suggest to anyone wanting to home preserve, that you also take an online food service safety class. It really is helpful in learning things you may not have thought of, like things should be air dried, not using a dish towel.
It's just like my Giardinera recipe without the extra vegetables. Although, Carrots would be a nice addition. I also add pickle-crisp to keep everything crispy.
Sara, your a natural born teacher! You grab our attention and teach us while we enjoy your excitement and joy for what you do. Mag God bless your every endeavor.
Pickled worms ?😳🧐 Sarah you will come out of your surgery feeling bruished and sore but with a peace of mind. And in no time you will be in the garden again! Praying for God to heal you fast and without any problems ❤️
This looks like a canning recipe that my husband will love! I also like the idea of combining the White & Apple Cider Vinegars! I can an Amish Cole Slaw recipe and think that combination trick might just kick it up a notch! You are an excellent teacher! Thanks Sarah!
I made this Friday with a combination of white cauliflower and orange cauliflower that I was given, total 2 heads. Super easy and it taste fantastic. I made pints as I wasn't sure if we would like it enough to make a large batch 8 pints. We ended up opening a second pint in one sitting it was so good so Yep next week I'm making it in quarts. A nice variation to our pantry. We served it as a light lunch with sliced chunk Swiss Cheese and Cheez it crackers totally awesome. Husband does not like Cauliflower but he loved this, especially the surprise bites of cauliflower that had hidden jelapeno seeds within the flowers lol. Thank you so much for sharing this recipe. Anna In Ohio.
I use my leftover broccoli, cabbage, cauliflower leaves...grind them up in my heavy duty blender add some met oil, water , freeze my concoction in cubes place cubes in a large freezer bag add cubes to my smoothies❤️. I also freeze bananass, and orange juice cubes to add to my smoothies.....all healthy enzymes! Good for the gut❤️
That's a great idea! Though, for me, that means I'd have to sacrifice the joy of using them my favourite way, which is to first season them with spices & herbs... there are a number of different blends & combos that I like, but my all-time fave is tossing greens in a bowl with the following ingredients: ...a bit of EV olive oil, freshly crushed raw garlic, freshly ground black pepper & Himalayan salt - or sea salt- ...also a smidge of cayenne, & then a good liberal spraying of Braggs all over before tossing with my hands to evenly coat... {Side note: I use the spray bottle format of Braggs for certain preparations such as this, as it works great & is super practical!} ... and _then_ , after the greens are all "dressed up"... (cuz they certainly DO have somewhere important to go!)...they _then_ go STRAIGHT into my dehydrator (set to about 130 or 140°F)... where they end up a few hours later as the yummiest, tastiest veggie greens "chips" ever that I just CANNOT seem to ever get enough of!! (This "addiction" had first started off several years ago... with making kale chips in the oven on the lowest setting. But then I eventually got a dehydrator - - oh, what a happy day that was! no more burnt kale chips!! lol - - and then, soon thereafter, I'd thankfully discovered all the MANY, various veggie greens there are...that are often usually under-appreciated, ignored, & traditionally regarded as waste by most... yet are actually, in fact, totally edible and *just* as easy & delicious to make as kale chips!) So, needless to say, any of the veggie top/edible greens that usually get thrown out or composted by most folks (or pretty much ANY leafy greens that taste great dehydrated, for that matter) are HIGHLY-coveted in my kitchen like precious gold!... haha... and so, doing anything else with them almost always feels like making a huge sacrifice... :P But definitely this is a good tip, so thanks! I'll certainly keep it in mind to give a try some day when feeling like I can handle the "sacrifice", and am also in the mood to experiment or try something new! Cheers! :)
My great uncle used to say the best part of pickled veggies was when my great aunt accidentally pickled a worm for him. He also ate every critter on Earth, so you can imagine the worm was a treat for him. :DDD I've been tricked into eating many weird things like possum fritters and turtle soup at their house when I was a kid.
I was taught to can over 40 years ago by my neighbor who was at that time probably in her 60’s. She always put a dish towel over the hot jars when she took them out of the canned and put them on the counter as she was worried about the jars breaking from cooling down to fast. Here in the Southwest we use air conditioning or “swamp” coolers to cool our homes in the hot months and the latter blows cool air.
Canning larders are like coming upon 'buried treasures'...WHAT compares? Thank-you kindly 4 the vid...Health and God's blessing upon you n' yours! I might add...being in close proximity to the Amish is another GIFT!
That sounds great! We pickled field corn, snap beans, watermelon rinds, eggs and, of course, cucumbers when I was a kid. So I'll have to try this! Thank you.
Ok so I want you to know that I did the pickled cauliflower and the ones with the jalapeno's are tastier. I love it. Thank you for taking the time to post a video on how to. Thanks.
Love this. I am so excited about canning. I will be 82 in December and feel like a kid with a new toy. Thank you dear. U r so sweet
You're going to love it. Just remember, some foods you can water bath. High acid foods (vinegar) low acid like meats and tomatoes have to be pressure canned. Water bath is so much easier. You can water bath jams if you add some lemon juice to the pot to raise the acidity.
Forgot, I wanted to say that making jam is a labor of love. Its less expensive to buy jam in the store, but its so rewarding to hear your jar lids POP letting you know your jars are sealed.
Special hello to Sam and Grace grow tall and strong with God!
For filling the broth over fruits or vegetables in the jars I use a big teapot. It's easier and faster than the soup spoon.
Thank you for the tip. What a wonderful idea. ❤️
I do the same. I enjoy watching canning videos, but I don't have time or patience to add 2, 3, 4, 5 ladles of liquid like so many of them do. It's SO much faster to use a kettle.
Well that is just brilliant.
You win! What an awesome idea!!! Thank you very much for this timesaving tip. I would think a stainless teapot would be safest and nonreactive to whatever your liquid is.
Wow. Good tip!!
Hi! My family and I are vegetable farmers. Just a suggestion for growing your cauliflower. If you take a rubber band and wrap the leaves around the top it keeps it’s nice white and clean. I hope you see this.
My mother was so proud of her cauliflower, when she learned to do this!
Great tip! Thanks for the share!!
Nice idea
We do something similar by using clothespins. Either is a must in TX!
The mandolin is so fast that you really need to watch your fingers. I just slightly nicked a finger.the blade is so sharp I hardly noticed it. It’s the most valuable tool in the kitchen right now.
I get so excited and proud when I set my full jars on the counter from the canner. I just want to display all of my canned goods because they are so pretty. 😁
Good job Sarah.
Prayers for your surgery and for God to guide the Surgeons hand.
As a kid, when we ever ate garden fresh-cauliflower and grouse about any worms we'd find. My Dad would just tell us to quit complaining and it was extra protein.
Yep, my dad would say they're peach too.🤠
Yep, and the corn worms were extra protein too
My mom was extra careful. My dad would have pushed it away & had a cow!
Cleo Creech , 😂
Sarah, My wife was disappointed in our broccoli row this year, got no broccoli at all. She got an idea, she cut off all the leaves , pulled all the plants, cooked the leaves like greens and they were delicious.
What a great idea! Way to go on thinking for yourself!
So now that you know that, you can DOUBLE your food use from your broccoli from now on. By the way this applies to the greens from anything in the cabbage family. And also beets, carrots, turnips, radishes, etc. Just be sure to Google whether the greens are edible first, because things like potatoes and tomatoes have poisonous leaves.
Some types of broccoli have side shoots so you can pick all season long.
@@teresaroman3348 or rather.... thinking on your knees??😉
I've been doing this for years and it can also be cut like slaw ingredients.
You are such a good teacher!
You make it all look so easy, Sarah, and everything looks so delicious. Thanks for sharing your talents with us.God Bless!
My mother used to make this but she also added carrots, and sweet peppers to the cauliflower.
Colorful speaks to the eyes. Besides adding nutrients.
We added carrots too !
Could you add sugar to your vinegar/water and make it sweet and spicy cauliflower?
Good luck with your surgery. All will be well I am sure. Prayers coming your way.
Good morning everyone. Enjoy your weekend.
Thanks you too 😁
Let the hustle and bustle begin! Afterwards you can look at your pantry shelves and smile. Here too!
Hi hope you are doing good today and your family too.God bless you and your family today and always.The cauliflower are beautiful.Have a blessed day and blessed church service Sunday. I like pickle cauliflower.
You are such an engaging teacher!!!
We have hard water, so I add a glug of vinegar to the water bath water, or my jars end up hazy and I have to wash them before I put them away.
We add tumeric mostly for the color, and a bay leaf to every jar. The cauliflower comes out yellow. My favorite is to chop it up and eat it on a hotdog, it's way better than pickle relish.
I just tried pickled green tomatoes and oh my, they were so good.
Be careful with bay leaf: if it is quite fresh it makes a bitter taste. You can cook it in your vinegar broth but please remove it before canning.
@theholytoast That sounds delicious!
Thanks for suggesting the vinegar in the bath water. I wondered why some of my jars were hazy.
I have hard water also thank you for this tip
Praying for healing...take it easy...get folks to help...DO NOT LIFT ANYTHING. :)
".... although I don't think pickled worms would be the worst thing in the world"... 😁 That made me laugh AND I too have come to realize over the past couple years that I may b unknowingly eating a few bugs or worms growing organic food but how much more healthier THAT is than store bought chemical food! Just made me SO HAPPY to hear u say it too 👍☺️😉
Well ya know, when I was a kid a LONG time ago, growing up in Chicago, I remember reading about how many rodent hairs or bug bits was "acceptical" on jars. I always wash my cans, and I did is soap water bath on baby food jars.
@@pinkythechihuahua3156 I read about the bug pieces & parts too. I missed the rodent hairs, something's are better left unknown 😉
Gosh, I just now realized: I am AT sea level. I live a block from the beach. In Chile!
Lol. I'm below sea level. The California desert..
That shift from 7:54 with messy garlic peels to 8:02 where it has all been cleaned up was extremely satisfying. Hahaha 😅👌
Such great editing!
It's called "tv magic"!! :)
There is a protection glove designed for chefs when using the mandoline. Well worth the investment.
Thank you for letting us know that, will have to look into one for my daughter. Every time she uses it I pray that she wont cut or grate her fingers off.
I agree i cut myself ever since i use the gloveit was bad
There is a chain mail glove for commercial kitchens, it costs 120.00 dollars.
They have them at Bed Bath & Beyond if you have one nearby. I got one after cutting myself a few times!
@@rhondaborders3452 yes it really helps
This was fun:) Good luck with the surgery. I will pray for you.
You are a good teacher, thanks for the video.
Yah! How exciting! Happy summer!!🌱❤️🥬🥦
Ok Sarah, you are EXTRA smiley and animated. What's up? It has to be something good!
Thank you Sarah! 🥰
Thanks for sharing. Love you all stay safe 💘
Your channel is now to me and this was so helpful for this soon to be first time canner
Oh my husband will love this recipe! Thank you so much!
thank you so much, Sarah, enjoyed the video :)
I'm feeling inspired, the keep sharing.
I just rewatched. About to try this recipe. Hope you are feeling better and take care of yourself.May God bless.
Thanks Sarah. ❤
Thank you Sarah, God Bless you all in Love. ( shared )
I never actually thought about what it looks like when it grows.
I love canning. It gives me feeling of accomplishment. Tomorrow will be my "opening day" of canning. Strawberry jam.
Have you ever made the freezer strawberry jam (sure jell)? It is great too!
@@rhondaborders3452 good for you, pray for our berries, it goes well then waxes and wanes
good job kiddo look's good,,,,,,,, old Marine Homestead ,
I always enjoy your canning videos. Thanks for sharing.
Thank you for this wonderful video!!!
My mom always set the jars in a pan of boiling water while filling with brine to warm them up a bit and lessen the chance of breakage.
“Although I don’t think pickled worms would be the worst thing in the world” 😂😂😂
Probably wouldn’t win a blue ribbon at the fair! 😂🤣😂🤣
Living Traditions Homestead , if YOU made it, it might 😊♥️.
As my father in law used to say, it’s all cauliflower, as it’s been eating the cauliflower
I bet we all eat a lot of bugs in our food regardless if they are homegrown or purchased.
Turmeric is good in this brine. Also experimenting with minimal processing does result in crispy pickled goods. The 50 50 vinegar brines or sweet pickle brines are the only ones I do this with.
Love the canning episodes thank you
I made this, but left the jalapeños whole with the stem end cut off and, man! We’re they ever good!!! Thanks, Sarah!
I would suggest to anyone wanting to home preserve, that you also take an online food service safety class. It really is helpful in learning things you may not have thought of, like things should be air dried, not using a dish towel.
It's just like my Giardinera recipe without the extra vegetables. Although, Carrots would be a nice addition. I also add pickle-crisp to keep everything crispy.
Wonderful video. I have never done cauliflower and anxious to do that. Thanks so much.
You got me back into canning.thank you
Sara, your a natural born teacher! You grab our attention and teach us while we enjoy your excitement and joy for what you do. Mag God bless your every endeavor.
I love Azure Standard. Now able to shop once a month and less trips to the actual stores and best of all, I am saving money.
Those big leaves on those cauliflower are edible! Chop and boil like collards, then cook down with onions and butter/oil.
I plan on making this recipe. It sounds good and we love cauliflower. Thanks for sharing.
Pickled worms ?😳🧐
Sarah you will come out of your surgery feeling bruished and sore but with a peace of mind. And in no time you will be in the garden again! Praying for God to heal you fast and without any problems ❤️
Awesome
very nice , thank you.....got a bunch here w/ carrots too , Was my Stepdads favorite,,,,good stuff , thanx again
RJ
I have been buying from Azure Standard since 1995 !! love them and am so happy we can order on line now instead of having to wait for the truck :)
Keep the good stuff coming thanks to
Totally enjoyed the info .stay safe and God bless
Wow❗️
What a time saver not having to deal with hot lids 😲
Just think of all the time I could have saved over the years.
We plan to do a lot of canning this year too.
Yum, looks so good.
Great Channel that will give great recipes , you haven't tried before. When you do try it , they comes out good. Great Work
Good point. And I really like how her presentation and instructions are clear and straightforward.
Thank you Sara, I think I'll try this
They look so pretty
So pretty color!!!
I'm going to give canning a try for the first time, this summer. You've inspired me, thank you!
Great recipe ... this might be a great way to get my son to eat cauliflower 😋
New to Iowa and to the Amish Produce Auction. Love it.
This looks like a canning recipe that my husband will love! I also like the idea of combining the White & Apple Cider Vinegars! I can an Amish Cole Slaw recipe and think that combination trick might just kick it up a notch! You are an excellent teacher! Thanks Sarah!
I made this Friday with a combination of white cauliflower and orange cauliflower that I was given, total 2 heads. Super easy and it taste fantastic. I made pints as I wasn't sure if we would like it enough to make a large batch 8 pints. We ended up opening a second pint in one sitting it was so good so Yep next week I'm making it in quarts. A nice variation to our pantry. We served it as a light lunch with sliced chunk Swiss Cheese and Cheez it crackers totally awesome. Husband does not like Cauliflower but he loved this, especially the surprise bites of cauliflower that had hidden jelapeno seeds within the flowers lol. Thank you so much for sharing this recipe. Anna In Ohio.
Thank you and GOD BLESS! This recipe is definitely one I’m going to try ❣️
I will definitely be making this!!!!!
Good morning, this was awesome and i love it. thanks for sharing and have a bless and great day.
Thank you!
Yum I can’t wait to try this!!
Long term food storage is something we all need to practiced. You did well.
Great video!! We add carrot slices as well.
I use my leftover broccoli, cabbage, cauliflower leaves...grind them up in my heavy duty blender add some met oil, water , freeze my concoction in cubes place cubes in a large freezer bag add cubes to my smoothies❤️. I also freeze bananass, and orange juice cubes to add to my smoothies.....all healthy enzymes! Good for the gut❤️
Cj Lively what kind of oil? Sounds interesting.
That should be MCT oil. It was a typo..thank you!
That's a great idea! Though, for me, that means I'd have to sacrifice the joy of using them my favourite way, which is to first season them with spices & herbs... there are a number of different blends & combos that I like, but my all-time fave is tossing greens in a bowl with the following ingredients:
...a bit of EV olive oil, freshly crushed raw garlic, freshly ground black pepper & Himalayan salt - or sea salt- ...also a smidge of cayenne, & then a good liberal spraying of Braggs all over before tossing with my hands to evenly coat...
{Side note: I use the spray bottle format of Braggs for certain preparations such as this, as it works great & is super practical!}
... and _then_ , after the greens are all "dressed up"... (cuz they certainly DO have somewhere important to go!)...they _then_ go STRAIGHT into my dehydrator (set to about 130 or 140°F)... where they end up a few hours later as the yummiest, tastiest veggie greens "chips" ever that I just CANNOT seem to ever get enough of!!
(This "addiction" had first started off several years ago... with making kale chips in the oven on the lowest setting. But then I eventually got a dehydrator - - oh, what a happy day that was! no more burnt kale chips!! lol - - and then, soon thereafter, I'd thankfully discovered all the MANY, various veggie greens there are...that are often usually under-appreciated, ignored, & traditionally regarded as waste by most... yet are actually, in fact, totally edible and *just* as easy & delicious to make as kale chips!)
So, needless to say, any of the veggie top/edible greens that usually get thrown out or composted by most folks (or pretty much ANY leafy greens that taste great dehydrated, for that matter) are HIGHLY-coveted in my kitchen like precious gold!... haha... and so, doing anything else with them almost always feels like making a huge sacrifice... :P
But definitely this is a good tip, so thanks! I'll certainly keep it in mind to give a try some day when feeling like I can handle the "sacrifice", and am also in the mood to experiment or try something new! Cheers! :)
My great uncle used to say the best part of pickled veggies was when my great aunt accidentally pickled a worm for him. He also ate every critter on Earth, so you can imagine the worm was a treat for him. :DDD
I've been tricked into eating many weird things like possum fritters and turtle soup at their house when I was a kid.
Man would I love to have a recipe for any of this! Squirrel too if you have it! You should share a video or something!
Very nice, Thanks
I was taught to can over 40 years ago by my neighbor who was at that time probably in her 60’s. She always put a dish towel over the hot jars when she took them out of the canned and put them on the counter as she was worried about the jars breaking from cooling down to fast. Here in the Southwest we use air conditioning or “swamp” coolers to cool our homes in the hot months and the latter blows cool air.
Canning larders are like coming upon 'buried treasures'...WHAT compares? Thank-you kindly 4 the vid...Health and God's blessing upon you n' yours! I might add...being in close proximity to the Amish is another GIFT!
Hey Sarah get well soon I miss you! God Bless everyone! Thank you for your continual contributions to everyday quality of life!
Lol..next video "Pickled Worms" 😂
*Definitely going to have to check out azurestandard!*
I just got bought a jar of pickled green tomatoes and oh my they were good. So, now on my list will be pickled cauliflower and green tomatoes.
My mother loves pickled green cherry tomatoes. Good thing I always have tons at the end of the year.
Chow chow and Caddo relish. 🤠👍
That sounds great! We pickled field corn, snap beans, watermelon rinds, eggs and, of course, cucumbers when I was a kid. So I'll have to try this! Thank you.
Pickled watermelon rinds? Interesting.
I just tried of a jar of pickled tomatoes and oh my, they were so good.
@@ouch65 I've never tried; but, I know several people that do it.
Oops sorry... God Bless you and your family
Can't wait to make this!
Looks delicious. I normally put my jars on a towel so when a pour the hot liquid into the jar its not standing on a cold surface.
I will be making this one looks yummy 😋
wow, that cauliflower looks so good in your jars with the peppers and spices floating around. Great job.
I wash my jars and then put them in oven at 225 degrees for 30 minutes. I just get them out when I'm ready to start putting in the veggies.
Can't wait to give it ago.
I just LOVE your canning videos! Looking forward to your season this year.
Thank you 😁
Ok so I want you to know that I did the pickled cauliflower and the ones with the jalapeno's are tastier. I love it. Thank you for taking the time to post a video on how to. Thanks.
I like to use white Vinegar and cold water to soak things like Cauliflower in the sink, never thought of using salt water.
I use Mrs. Wages Kosher Dill Pickle mix and add Cayenne pepper to it. Will try this too.