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Cauliflower (Soak the cauliflower head)

Soak the cauliflower, head downward, in salted water half an hour or longer. Set to cook in an open kettle in boiling, salted water.

When cooked about eight minutes and softened somewhat, remove from the fire and separate into flowerets; dispose these in sterilized jars; set them in the cooker, put on the rubbers, fill the jars with water in which the cauliflower was cooked, reheated to the boiling point, and set the lids in place; cover the cooker and let boil rapidly from ten to fifteen minutes. Tighten the lids.