My husband has recently taken up "canning" in a pressure cooker. He's trying to make pickled cauliflower, but so far both batches came out mushy. They tasted great, but he wants a more crispy/raw texture. Should he pour the brine solution over the cauliflower, place it in the pressure cooker and only heat until the weight starts to vibrate, then turn off the heat?
Thank you for any help, in advance!
2006-09-17 09:42:57 · 3 answers · asked by AzOasis8 6 in Food & Drink ➔ Cooking & Recipes
I would say less heat. I helped my father do some canning when I was younger, but I can't say as I ever pickled cauliflower. I think the more heat that it gets the more likely it will be to get mushy.
2006-09-17 09:58:31 · answer #1 · answered by Anonymous · 1⤊ 0⤋
Stop looking for immediate solutions give up on the pressure cooker unless you want to make jam's or jellies!!!!! Bring cauliflower to a boil. Remember you don't want to cook it. It's just to kill bacteria on the cauliflower. Just keep all the ingredients hot like the pickling juice to ensure a good seal!!! Put in a jar hot, it will take a 3 to 4 months to get the pickle taste. The pressure cooker break's down the veggies to fast!!!! Time is what your looking for, the best pickled jars are one's forgotton until next years canning time!!!!
2006-09-17 10:02:11 · answer #2 · answered by bullsfan_1971 3 · 0⤊ 1⤋
From my experience pickled cauliflower is best steamed until crisp tender about 5 minutes. Then proceed with pouring hot brine over it and can according to your recipe directions. The weight must vibrate to get to temp and prevent organisms during storage. Most normally you would process for ten minutes. You can check for recipes at the Ball Blue Book website.
2006-09-17 09:55:39 · answer #3 · answered by gardenfly 1 · 1⤊ 0⤋