Photo: K-State Extension
The calendar says it’s fall and that means cauliflower is in season! This white crunchy vegetable can be preserved to use later in your favorite meals.
Here are some options:
- Pickled Cauliflower (or Brussel Sprouts) – National Center for Home Food Preservation
- Pickled Mixed Vegetables – National Center for Home Food Preservation
- Fall Garden Relish – National Center for Home Food Preservation
- Freezing Cauliflower – National Center for Home Food Preservation
- Drying Cauliflower – Preserve Smart, Colorado State University Extension
Use frozen cauliflower within 8-12 months for best quality.
There are no recommendations to can cauliflower as a plain vegetable. It would require pressure canning and the end product would not be palatable. It will be mushy, stronger in flavor and likely discolor.
