Freezing unblanched cabbage

00743 11 40 C 11 55. 007431 69 40 69 C 47. Freezing unblanched cabbage may be canned as an ingredient in tested pickling recipes that call for it as an ingredient.

Some people prefer to use wide-mouth jars for recipes using large chunks of cauliflower, because packing the jars can be just that little bit easier, but regular-mouth jars are equally fine to use. Pickled cauliflower products should be used up within a year or two, because any straggler jars that hit the 3 year old mark or more, even when they have been stored in a cool dark place, can develop a noticeable old-cabbage pong that hits your nose as you open those older jars. Pickled cauliflower is usually very cooperative in staying a nice bright white, but on occasion it may turn brownish or purplish. It can turn brownish if a darker vinegar such as apple cider, malt or red wine is used.

For this reason, home canning recipes for cauliflower usually advise white vinegar. White vinegar is usually preferred when light color is  desirable, as is the case with fruits and cauliflower. If cauliflower turns purplish after being pickled, it’s just natural pigments coming out, and is entirely safe. Cauliflower with a purplish tinge is frequently found in the market and it can be disconcerting for some folks but there’s nothing to worry about. Purple cauliflower is safe to eat. Some cauliflower varieties have a genetic propensity to having a higher concentration of red, purple, or blue pigments. This is the same harmless, water soluble pigment found in eggplant, red cabbage, berries, plums and grapes.

CATEGORIES Calorie Smart