How To Preserve Cauliflower

In this quick guide, you’ll learn How to Preserve Cauliflower. Dehydrating, freezing, and canning will keep your cauliflower fresh and ready to use for months. Say goodbye to waste and hello to convenience!

Preserving Guide: How To Preserve Cauliflower

Cauliflower is a nutritious and versatile vegetable that can be transformed into countless delicious dishes. But this cruciferous vegetable has a relatively short shelf life when stored improperly.

Whether you’ve grown your own cauliflower or bought it in bulk, learning how to preserve cauliflower properly will save you money, reduce food waste, and ensure you always have this healthy ingredient on hand!

When To Harvest Cauliflower

For pure white heads, tie outer leaves together as soon as the head reaches a diameter of 2-3 inches. Examine the heads every few days to determine when to tie and harvest.

Harvest when compact and fairly smooth; bud segments should not be allowed to separate.

How To Store Cauliflower

Fresh cauliflower should be stored in the refrigerator.

Dehydrating Cauliflower

• CUT: Separate into florets. Cut large ones in half.
• DIPPING: Water blanch (add 1 Tablespoon vinegar per 1 gallon water) for 3-4 minutes.
• DEHYDRATOR: 12-15 hours
• APPEARANCE WHEN DRY: tough; brittle 

Canning Cauliflower

*I can cauliflower in pickled form, so I’m sharing the recipe I use!

QUANTITY: An average of 16 pounds is needed per canner load of 7 quarts; an average of 10 pounds is needed per canner load of 9 pints. A bushel weighs 50 pounds and yields 20 to 25 quarts-an average of 2¼ pounds per quart. 

INGREDIENTS:

• 12 cups of 1 to 2 inch cauliflower florets
• 4 cups white vinegar (5%)
• 2 cups sugar
• 2 cups thinly sliced onions
• 1 cup diced sweet red peppers
• 2 Tablespoons mustard seed
• 1 Tablespoon celery seed
• 1 teaspoon turmeric
• 1 teaspoon hot red pepper

 HOW TO CAN PICKLED CAULIFLOWER

1. Wash cauliflower florets
2. Boil for 3 minutes in salt water (4 teaspoons canning salt per gallon of water). Drain and cool.
3. Combine vinegar, sugar, onion, diced red pepper, and spices in large saucepan. Bring to boil and simmer 5 minutes.
4. Distribute onion and diced pepper pieces evenly among clean hot pint jars.
5. Fill jars with hot cauliflower florets, leaving 1⁄2-inch headspace.
6. Cover with hot pickling liquid, leaving 1⁄2-inch headspace.
7. Remove air bubbles and adjust headspace if needed.
8. Wipe rims of jars with a dampened clean paper towel
9. Adjust lids. Process 10 minutes in a Boiling Water Bath.

Process Time: Pints: 10 minutes

How To Freeze Cauliflower

PREPARING CAULIFLOWER

1. Choose compact white heads.
2. Trim off leaves and cut head into pieces about 1 inch across.
3. If necessary to remove insects, soak for 30 minutes in solution of salt and water (4 teaspoons salt per gallon water). Drain.

Freezing Cauliflower

1. Water blanch for 3 minutes in water containing 4 teaspoons salt per gallon water.
2. Cool promptly, drain and package, leaving no headspace.
3. Seal and freeze.