Balsamic Maple Glaze Brussels Sprouts | WB Canning

---------------
---------------
Mailing Address:

That 1870's Homestead
P.O. Box 179
Newport, MI 48166
---------------
✅ Connect with Us 🐐
---------------
Please note that some of the links above are affiliate links - at no additional cost to you. We will earn a commission if you decide to make a purchase, after clicking through the links. ♥ Todd & Rachel
---------------

[stephaniecampbell]

You need to publish your own canning cookbook and sell it. I'd be first in line to buy it. 🙂

[janmartin]

Can’t wait to try this recipe. A liquid gauging trick I use is to fill one packed jar with water to measure how much I need for each one. Works every time. Love watching your channel.

[cassielynch]

Years ago I saw a woman on the Groucho Marx show. She was a canner. She said something I never forgot. Eat what you can..what you can't can! I thought you'd appreciate that

[coastalfarmhouse]

Please do a video in future opening a jar, preparing the Brussel sprouts, and giving us your opinion. Thanks. Intriguing recipe.

[ericawaymaster]

You really need to publish a book. You are so good at coming up with creations.

[BackToBasicsWithAnny]

Thanks for the recipe I will be adding this to my shelves now

[Darkice]

To grow brussels sprouts you need to start them early. I start mine in February indoors. I plant around the end of march outside. They like the cold and do better early because the fungus and bugs that harm them come in the hot summer months. They do not do well in the heat. You need to shade the ground and roots. I make little shade canvas tarps to run down the length of the garden and cut slits where i plant. Works great.

[ruthiekeene]

I am so glad you don't plan to dump the pickling liquid! Everything you put in there would make a fantastic reduction!

[loriy]

I wish more people enjoyed Brussels sprouts, I think it all starts with not cooking them properly for the first try...My mom is a great cook, so we always had tasty sprouts.. Thank you for all your great ideas and tireless energy...

[nancyburnham]

I made this today!! I ended up using 14 pounds of Brussels and I got 7 quarts and 12 pints. I can’t wait to crack open a jar and try them!!

[dominadomestic-goddess-coo]

Hi Rach and Todd, I could never grow Brussels sprout too till, I watched the White Gate Farm next door to me. Its an organic farm and Inn. I noticed in mid Sept they cut the leaves up the Brussels sprout stalk and by mid October they cut the tops off. So I followed suit. Now it's been been 2 weeks and Ive noticed that my Brussels are getting big. I'm hoping this is the key to getting the sprouts to get large. It makes sense by removing the leaves and the tops, all the energy goes to the sprouts. My sprouts are not quite ready, but I'll let you know in 2 weeks. It's convenient to have WGF next door to me, I can watch and learn.

[jeanetteathome]

I just lost my mind!!! I am definitely going to add this to my must-do list! Thank you!!!

[bluefeatherhomestead]

Mouth watering over here. Definitely doing this. Yummm.... Thank you for sharing.

[klturowski]

Just put 4 pints into the waterbath! Took a bit of math to figure out the brine, but it worked fine. Also - didn't have white wine opened, so I subbed some sherry instead. They look great and smell awesome!

[suzyvance]

This looks delicious! Now I'll need to watch again so I can write down what you said... Thank you, thank you...

[jessicashepard]

Just made 9 quarts of these tonight. Can't wait to try them!!

[kim]

I tried this last month and it was soooo good. I don't really like brussel sprouts but I liked them this way. I had a bunch of the brine left over so I cooked it down to glaze consistency. I could eat it by the spoonful.💜 Anyway, I made a sheet pan dinner with salmon, red pepper strips and mushrooms and put the glaze over all. It was fabulous. Thank you for another great recipe.

[caesiusgeo]

I think I'm going to try a cherry balsamic canned Brussel sprout
Sugar, water, Brussel sprouts, balsamic, and dried cherries
Also, that pickle crisp is calcium chloride and you can buy it food grade for a quarter of the price under the technical name over the "pickle crisp" category
They use it to make fancy gastronomic creations in fancy kitchens

[harblinshaven]

We all love the Brussel sprouts. Never thought to can them great idea. Thanks for the

[carens]

I think my style of canning should be called... mess around and find out. I processed 2 batches of apples 2 different ways, then got started on this recipe. Both of which I have been putting off. I cut your recipe in half, because I ended up with 5 qts. I don't understand how my water bath canner was to small for qts, because I did a lot of qts last year. But after 4 jars it was going to over flow. So I switched it all to my pressure canner. Cleaned up my whole mess and did all the dishes. Then sat at the table in front of my recipe card and the jar of pickle crisp, then realized I didn't get an amount, so I didn't write it down, so it didn't make it in the jar. O well. But I did throw a batch in the oven, of what didn't fit in the jars, and it is awesome.