TO CAN SAUERKRAUT
Fill into sterilized all-glass jars and then fill the jar to overflowing with boiling water. Adjust the rubber and lid and partially tighten. Process in hot water bath for one hour, then remove and seal securely. Store in a dry, cool place.
BRINING CAULIFLOWER
Prepare the cauliflower as directed above, using a large keg or crock. Pack the cauliflower head down until the keg or crock is three-quarters full and then fill to overflowing with brine made as follows:
Place in a boiler
Eight quarts of water,
Eight cups of salt.
Bring to a boil and skim, then cool. Cover the cauliflower with a piece of clean cheese-cloth and then place on it a board which is weighted down on top, to keep the cauliflower covered in the brine. This weight need not be as heavy as that used for the kraut.
Cauliflower prepared in this manner late in October and November can be used for the table by freshening it in water and cooking in a manner similar to that in which the salted beans are cooked, or it may be canned in three months, when there will be a supply of fruit jars.