D'Aucy Brussel Sprouts 400 g (Pack of 12)

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We think of sprouts as a Christmas dish but there are over 100 varieties which come into season at varying points through the late summer through until spring. Remember, adding liquid is only one part of canning. Sterilize jars, prepare ingredients, and follow sealing techniques for successful preservation. Place jars in water bather and cover with water. Process the jars for 10 minutes. Remember, processing time doesn’t begin until the water is at a full rolling boil. Let rest 5 minutes in water bather before removing from bather; be sure to place in a draft free location to cool for the next 12-24 hours. Open can: Use a can opener to carefully open the can of brussel sprouts. Watch for sharp edges on the lid!

Space plants 60cm (2ft) apart, with 75cm (30in) between rows. This wide spacing is crucial, to give plants plenty of light and air, which helps them to crop successfully and deters fungal diseases, so don’t be tempted to plant more closely Take off any leaves that aren't green on Brussels sprouts. Cut off the tips of the stems and make an X in the bottom of each sprout. Half the big sprouts. Cook for 4 minutes in enough boiling water to cover. DrainDon’t cut crosses in the bases, this may encourage water to get into the sprout and make it soggy as it cooks. Brussels form large, quirky-looking plants up to 1m (3ft) tall, with a leafy top and sturdy stem covered in small rounded green or purple sprouts. They are slow to mature, sown from early spring onwards and ready to harvest from autumn to late winter, depending on the variety and sowing time. While plants do take up quite a lot of space for a large part of the year, you don’t need many, as they should crop well, providing valuable fresh harvests across the winter months. The damage is done before you get started. When you freeze vegetables, the water in the vegetables expands and breaks down cell walls. That vegetable will never be as crisp as it was when it was raw. Mason jar (24 ounce) – I use one large jar, but this can easily be divided into smaller jars. Make sure the mouth is wide to fit the Brussels sprouts. We love making Brussels Sprouts at home, often trying to recreate that same crunchy goodness. They are so delicious braised on the stovetop or roasted in the oven. However, we finally realized that the reason our homemade sprouts were never quite as crispy at home as they are at restaurants is that restaurants almost always fry them. Of course!

Storing prepped Brussels sprouts: Place the cut sprouts in an airtight container or resealable plastic bag. Squeeze out any excess air to prevent oxidation. Properly stored, prepped Brussels sprouts can stay fresh in the refrigerator for up to a week. In general, it's recommended to use plain brussel sprouts when pressure canning to maintain the best quality and safety. Adding certain seasonings or flavorings may alter the pH level or introduce potential contaminants, leading to potential spoilage or botulism risks. Additionally, some ingredients, such as oils or fats, may separate and cause undesirable textures in canned products. Canned Brussels sprouts are a versatile ingredient that can be used in various dishes or eaten as a side dish

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Avoid prepping too far in advance: While Brussels sprouts can be prepped ahead of time, it’s best to do so no more than a day or two before you plan to use them. This ensures the freshest flavor and texture. There are more than 100 varieties of Brussels sprout to choose from, as well as a sprout/kale hybrid known as kalettes or flower sprouts. For consistently large crops of tasty, high-quality sprouts, it’s best to choose F1 hybrid varieties. Storing fresh produce in the freezer might seem a little strange to some people. But you can do it even with Brussel sprouts. Choosing suitable canning jars is quite important. Always use wide-mouth glass Mason jars with self-sealing lids. For large batches, use quart-sized jars. When preparing smaller batches, pint jars work well. You can freeze Brussel sprouts any way you decide to prepare them. However, the less involved your pre-freezing cooking is, the easier it will maintain its original taste and texture. It will also be easier to determine if your vegetables are still good before eating them.