Place the Brussel sprouts in boiling water for 2 to 4 minutes, depending on their size. Or, place them in a covered container above boiling water so they can steam. Roasted brussel sprouts: If you prefer a crispy texture, consider roasting the pressure canned brussel sprouts. Drain them, toss with olive oil, salt, and any desired seasonings, then spread them out on a baking sheet. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes, or until they are golden brown and crispy. Find your altitude: Measure the elevation of your location, as it affects the boiling point of water and processing time. I garden, even when the only space available is the rooftop of my apartment. I’ve been a knitter since age seven, and I spin and dye my own wool as well. And if you can ferment it, it’s probably in my pantry or on my kitchen counter. I can’t go more than a few days without a trip deep into the Pennsylvania State Game Lands looking for mushrooms, edible plants, or the sound of the wind in the trees.

Sow seeds from early March to May, into prepared ground (see above), under cloches or fleece if the weather is still cold.Avoid excessive handling: While it’s necessary to handle the Brussels sprouts during the prepping process, try to minimize excessive handling once they are cut. Overhandling can cause bruising and damage to the sprouts, affecting their appearance and texture. And if frozen raw sprouts seem wilted or have a slimy texture once they’ve defrosted, they’ve likely started to rot and should be thrown out. Wipe the rims of the jars clean and cover them with a tight-fitting lid or a canning lid and ring band. Cutting the sprouts: Decide on the desired size and shape for your recipe. Brussels sprouts can be halved, quartered, or thinly sliced, depending on your preference. Maintain consistency in size to ensure even cooking.

Are you in the love or hate camp when it comes to Brussels sprouts? To be honest, it has only been about 5 years since I changed my tune from hate to love when eating Brussels sprouts. When it comes to pressure canning brussel sprouts, it's important to follow established guidelines to ensure safety and quality. However, many people wonder if they can add seasonings or flavorings to the brussel sprouts before pressure canning them. The short answer is yes, but there are some important considerations to keep in mind. However, just because freezing raw food, including produce, is less common doesn’t mean you can’t do it. Get reliable instructions: Use a canning guide or an extension service for precise recommendations on adjusting processing times based on altitude. Spread the sprouts out in a single layer on a large rimmed baking sheet and pat them dry. Freeze the sprouts for about 1 hour.Unwanted Food or Drink Products - Once supply conditions are broken, there are a number of factors outside of our control that can affect the quality of a product. Therefore perishable goods such as food and drink cannot be returned. Choose firm, compact sprouts from 1 to 2 inches in diameter. Look for any signs of insect damage. Trim and discard the root end and any coarse, yellowed, or damagedouter leaves. I take an eclectic approach to homesteading, utilizing modern convenience where I want, and choosing the rustic ways of my childhood simply because they bring me joy. In my opinion, the tastiest Brussels Sprouts are prepared in such a way that preserves their wonderfully earthy, fresh flavor and crunch. Frying is the perfect cooking method for giving Brussels that crave-able crispy texture, while also making it easier to avoid overcooking them. There’s nothing sadder than a mushy sprout!