Hi! My family and I are vegetable farmers. Just a suggestion for growing your cauliflower. If you take a rubber band and wrap the leaves around the top it keeps it’s nice white and clean. I hope you see this.
You're going to love it. Just remember, some foods you can water bath. High acid foods (vinegar) low acid like meats and tomatoes have to be pressure canned. Water bath is so much easier. You can water bath jams if you add some lemon juice to the pot to raise the acidity.
Forgot, I wanted to say that making jam is a labor of love. Its less expensive to buy jam in the store, but its so rewarding to hear your jar lids POP letting you know your jars are sealed.
I do the same. I enjoy watching canning videos, but I don't have time or patience to add 2, 3, 4, 5 ladles of liquid like so many of them do. It's SO much faster to use a kettle.
You win! What an awesome idea!!! Thank you very much for this timesaving tip. I would think a stainless teapot would be safest and nonreactive to whatever your liquid is.
Sarah, My wife was disappointed in our broccoli row this year, got no broccoli at all. She got an idea, she cut off all the leaves , pulled all the plants, cooked the leaves like greens and they were delicious.
So now that you know that, you can DOUBLE your food use from your broccoli from now on. By the way this applies to the greens from anything in the cabbage family. And also beets, carrots, turnips, radishes, etc. Just be sure to Google whether the greens are edible first, because things like potatoes and tomatoes have poisonous leaves.
I get so excited and proud when I set my full jars on the counter from the canner. I just want to display all of my canned goods because they are so pretty. 😁
Hi hope you are doing good today and your family too.God bless you and your family today and always.The cauliflower are beautiful.Have a blessed day and blessed church service Sunday. I like pickle cauliflower.
Thank you for letting us know that, will have to look into one for my daughter. Every time she uses it I pray that she wont cut or grate her fingers off.
Canning larders are like coming upon 'buried treasures'...WHAT compares? Thank-you kindly 4 the vid...Health and God's blessing upon you n' yours! I might add...being in close proximity to the Amish is another GIFT!
The mandolin is so fast that you really need to watch your fingers. I just slightly nicked a finger.the blade is so sharp I hardly noticed it. It’s the most valuable tool in the kitchen right now.
As a kid, when we ever ate garden fresh-cauliflower and grouse about any worms we'd find. My Dad would just tell us to quit complaining and it was extra protein.
I use my leftover broccoli, cabbage, cauliflower leaves...grind them up in my heavy duty blender add some met oil, water , freeze my concoction in cubes place cubes in a large freezer bag add cubes to my smoothies❤️. I also freeze bananass, and orange juice cubes to add to my smoothies.....all healthy enzymes! Good for the gut❤️
That's a great idea! Though, for me, that means I'd have to sacrifice the joy of using them my favourite way, which is to first season them with spices & herbs... there are a number of different blends & combos that I like, but my all-time fave is tossing greens in a bowl with the following ingredients: ...a bit of EV olive oil, freshly crushed raw garlic, freshly ground black pepper & Himalayan salt - or sea salt- ...also a smidge of cayenne, & then a good liberal spraying of Braggs all over before tossing with my hands to evenly coat... {Side note: I use the spray bottle format of Braggs for certain preparations such as this, as it works great & is super practical!} ... and _then_ , after the greens are all "dressed up"... (cuz they certainly DO have somewhere important to go!)...they _then_ go STRAIGHT into my dehydrator (set to about 130 or 140°F)... where they end up a few hours later as the yummiest, tastiest veggie greens "chips" ever that I just CANNOT seem to ever get enough of!! (This "addiction" had first started off several years ago... with making kale chips in the oven on the lowest setting. But then I eventually got a dehydrator - - oh, what a happy day that was! no more burnt kale chips!! lol - - and then, soon thereafter, I'd thankfully discovered all the MANY, various veggie greens there are...that are often usually under-appreciated, ignored, & traditionally regarded as waste by most... yet are actually, in fact, totally edible and *just* as easy & delicious to make as kale chips!) So, needless to say, any of the veggie top/edible greens that usually get thrown out or composted by most folks (or pretty much ANY leafy greens that taste great dehydrated, for that matter) are HIGHLY-coveted in my kitchen like precious gold!... haha... and so, doing anything else with them almost always feels like making a huge sacrifice... :P But definitely this is a good tip, so thanks! I'll certainly keep it in mind to give a try some day when feeling like I can handle the "sacrifice", and am also in the mood to experiment or try something new! Cheers! :)
Turmeric is good in this brine. Also experimenting with minimal processing does result in crispy pickled goods. The 50 50 vinegar brines or sweet pickle brines are the only ones I do this with.
We have hard water, so I add a glug of vinegar to the water bath water, or my jars end up hazy and I have to wash them before I put them away. We add tumeric mostly for the color, and a bay leaf to every jar. The cauliflower comes out yellow. My favorite is to chop it up and eat it on a hotdog, it's way better than pickle relish.
I've been canning for 39 years. I would recommend you place your jars either on a towel or wood cutting board before filling them with hot fluid. That will ensure the jars won't crack. I have never made this recipe so am looking forward to trying it out 🤗
It's just like my Giardinera recipe without the extra vegetables. Although, Carrots would be a nice addition. I also add pickle-crisp to keep everything crispy.
This looks like a canning recipe that my husband will love! I also like the idea of combining the White & Apple Cider Vinegars! I can an Amish Cole Slaw recipe and think that combination trick might just kick it up a notch! You are an excellent teacher! Thanks Sarah!
That sounds great! We pickled field corn, snap beans, watermelon rinds, eggs and, of course, cucumbers when I was a kid. So I'll have to try this! Thank you.
Sara, your a natural born teacher! You grab our attention and teach us while we enjoy your excitement and joy for what you do. Mag God bless your every endeavor.
I made this Friday with a combination of white cauliflower and orange cauliflower that I was given, total 2 heads. Super easy and it taste fantastic. I made pints as I wasn't sure if we would like it enough to make a large batch 8 pints. We ended up opening a second pint in one sitting it was so good so Yep next week I'm making it in quarts. A nice variation to our pantry. We served it as a light lunch with sliced chunk Swiss Cheese and Cheez it crackers totally awesome. Husband does not like Cauliflower but he loved this, especially the surprise bites of cauliflower that had hidden jelapeno seeds within the flowers lol. Thank you so much for sharing this recipe. Anna In Ohio.
I haven't caned in the last 6 years care giver 1st, nothing wrong with buying from your Neighbors or the Amish they need to make a living also, love the fact that you don't have to sanitize the lids anymore. Totally enjoyed this video seeing you Sarah is always nice such a beautiful smile. 💖🤗
Thank's. Our weather has been crazy in northern MI. Frost the last 2 night's and again tonight. Love watching and learning. Stay safe and healthy. God bless. Prayers Sarah and love.
13:30 I've heard it suggested that if you are worried about the glass bursting, set your vege-filled jars down in the sink with just hot tap water in the bottom. They the jar will be quite warm when you add the hot liquid.
I really like how strong you are regarding your upcoming surgery. I have to go in for my second hip replacement and I have been given strength from you. I have said a prayer or two for you, and I hope it all goes well.
Sarah, there are safety gloves to buy either from a food-grade warehouse restaurant supply or from amazon. You only need the grade 5 mesh and they can be cleaned in the dishwasher or hand washed. I use one for my mandolin and have never cut myself yet. They are very inexpensive compared to a visit to the ER.
I would suggest to anyone wanting to home preserve, that you also take an online food service safety class. It really is helpful in learning things you may not have thought of, like things should be air dried, not using a dish towel.
Ok so I want you to know that I did the pickled cauliflower and the ones with the jalapeno's are tastier. I love it. Thank you for taking the time to post a video on how to. Thanks.
I was taught to can over 40 years ago by my neighbor who was at that time probably in her 60’s. She always put a dish towel over the hot jars when she took them out of the canned and put them on the counter as she was worried about the jars breaking from cooling down to fast. Here in the Southwest we use air conditioning or “swamp” coolers to cool our homes in the hot months and the latter blows cool air.
My in-laws are Amish, lol. Spent a lot of time weeding Amish family gardens, helping to can the fruits of the land. If you guys are wondering about how long people have been pickling veggies like this, the answer is hundreds of years. My great grandmother made this same pickled cauliflower. She was born in 1880 and learned the recipe from her mother, who likely learned it from her mother. :D
You can eat the leaves from your cauliflower and broccoli cooked or raw in salads sooo good. Thanks again for another great video and sharing your tricks for canning. Be blessed
My husband and I two days ago made a small raised garden. We are growing tomatoes, peppers, basil, zuchinni and leaf lettuce. We are amateurs, but you have inspired us to try. I really want to get brave enough to can. I have never done it, but really want to. Praying for your surgery to go smoothly.
Sounds tasty. I can't believe you forgot to remind beginners to put a towel on the counter to cool the jars on. I imagine your mind is elsewhere, my prayers that you have a full and speedy recovery from your upcoming procedure.
Hi! My family and I are vegetable farmers. Just a suggestion for growing your cauliflower. If you take a rubber band and wrap the leaves around the top it keeps it’s nice white and clean. I hope you see this.
My mother was so proud of her cauliflower, when she learned to do this!
Great tip! Thanks for the share!!
Nice idea
We do something similar by using clothespins. Either is a must in TX!
Love this. I am so excited about canning. I will be 82 in December and feel like a kid with a new toy. Thank you dear. U r so sweet
You're going to love it. Just remember, some foods you can water bath. High acid foods (vinegar) low acid like meats and tomatoes have to be pressure canned. Water bath is so much easier. You can water bath jams if you add some lemon juice to the pot to raise the acidity.
Forgot, I wanted to say that making jam is a labor of love. Its less expensive to buy jam in the store, but its so rewarding to hear your jar lids POP letting you know your jars are sealed.
For filling the broth over fruits or vegetables in the jars I use a big teapot. It's easier and faster than the soup spoon.
Thank you for the tip. What a wonderful idea. ❤️
I do the same. I enjoy watching canning videos, but I don't have time or patience to add 2, 3, 4, 5 ladles of liquid like so many of them do. It's SO much faster to use a kettle.
Well that is just brilliant.
You win! What an awesome idea!!! Thank you very much for this timesaving tip. I would think a stainless teapot would be safest and nonreactive to whatever your liquid is.
Wow. Good tip!!
Good job Sarah.
Prayers for your surgery and for God to guide the Surgeons hand.
Sarah, My wife was disappointed in our broccoli row this year, got no broccoli at all. She got an idea, she cut off all the leaves , pulled all the plants, cooked the leaves like greens and they were delicious.
What a great idea! Way to go on thinking for yourself!
So now that you know that, you can DOUBLE your food use from your broccoli from now on. By the way this applies to the greens from anything in the cabbage family. And also beets, carrots, turnips, radishes, etc. Just be sure to Google whether the greens are edible first, because things like potatoes and tomatoes have poisonous leaves.
Some types of broccoli have side shoots so you can pick all season long.
@@teresaroman3348 or rather.... thinking on your knees??😉
I've been doing this for years and it can also be cut like slaw ingredients.
I get so excited and proud when I set my full jars on the counter from the canner. I just want to display all of my canned goods because they are so pretty. 😁
My mother used to make this but she also added carrots, and sweet peppers to the cauliflower.
Colorful speaks to the eyes. Besides adding nutrients.
We added carrots too !
Could you add sugar to your vinegar/water and make it sweet and spicy cauliflower?
Hi hope you are doing good today and your family too.God bless you and your family today and always.The cauliflower are beautiful.Have a blessed day and blessed church service Sunday. I like pickle cauliflower.
You make it all look so easy, Sarah, and everything looks so delicious. Thanks for sharing your talents with us.God Bless!
Good morning everyone. Enjoy your weekend.
Thanks you too 😁
There is a protection glove designed for chefs when using the mandoline. Well worth the investment.
Thank you for letting us know that, will have to look into one for my daughter. Every time she uses it I pray that she wont cut or grate her fingers off.
I agree i cut myself ever since i use the gloveit was bad
There is a chain mail glove for commercial kitchens, it costs 120.00 dollars.
They have them at Bed Bath & Beyond if you have one nearby. I got one after cutting myself a few times!
@@rhondaborders3452 yes it really helps
Let the hustle and bustle begin! Afterwards you can look at your pantry shelves and smile. Here too!
Canning larders are like coming upon 'buried treasures'...WHAT compares? Thank-you kindly 4 the vid...Health and God's blessing upon you n' yours! I might add...being in close proximity to the Amish is another GIFT!
I love pickled cauliflower and carrots and beans! Yummy!
The mandolin is so fast that you really need to watch your fingers. I just slightly nicked a finger.the blade is so sharp I hardly noticed it. It’s the most valuable tool in the kitchen right now.
As a kid, when we ever ate garden fresh-cauliflower and grouse about any worms we'd find. My Dad would just tell us to quit complaining and it was extra protein.
Yep, my dad would say they're peach too.🤠
Yep, and the corn worms were extra protein too
My mom was extra careful. My dad would have pushed it away & had a cow!
Cleo Creech , 😂
I use my leftover broccoli, cabbage, cauliflower leaves...grind them up in my heavy duty blender add some met oil, water , freeze my concoction in cubes place cubes in a large freezer bag add cubes to my smoothies❤️. I also freeze bananass, and orange juice cubes to add to my smoothies.....all healthy enzymes! Good for the gut❤️
Cj Lively what kind of oil? Sounds interesting.
That should be MCT oil. It was a typo..thank you!
That's a great idea! Though, for me, that means I'd have to sacrifice the joy of using them my favourite way, which is to first season them with spices & herbs... there are a number of different blends & combos that I like, but my all-time fave is tossing greens in a bowl with the following ingredients:
...a bit of EV olive oil, freshly crushed raw garlic, freshly ground black pepper & Himalayan salt - or sea salt- ...also a smidge of cayenne, & then a good liberal spraying of Braggs all over before tossing with my hands to evenly coat...
{Side note: I use the spray bottle format of Braggs for certain preparations such as this, as it works great & is super practical!}
... and _then_ , after the greens are all "dressed up"... (cuz they certainly DO have somewhere important to go!)...they _then_ go STRAIGHT into my dehydrator (set to about 130 or 140°F)... where they end up a few hours later as the yummiest, tastiest veggie greens "chips" ever that I just CANNOT seem to ever get enough of!!
(This "addiction" had first started off several years ago... with making kale chips in the oven on the lowest setting. But then I eventually got a dehydrator - - oh, what a happy day that was! no more burnt kale chips!! lol - - and then, soon thereafter, I'd thankfully discovered all the MANY, various veggie greens there are...that are often usually under-appreciated, ignored, & traditionally regarded as waste by most... yet are actually, in fact, totally edible and *just* as easy & delicious to make as kale chips!)
So, needless to say, any of the veggie top/edible greens that usually get thrown out or composted by most folks (or pretty much ANY leafy greens that taste great dehydrated, for that matter) are HIGHLY-coveted in my kitchen like precious gold!... haha... and so, doing anything else with them almost always feels like making a huge sacrifice... :P
But definitely this is a good tip, so thanks! I'll certainly keep it in mind to give a try some day when feeling like I can handle the "sacrifice", and am also in the mood to experiment or try something new! Cheers! :)
Good luck with your surgery. All will be well I am sure. Prayers coming your way.
Turmeric is good in this brine. Also experimenting with minimal processing does result in crispy pickled goods. The 50 50 vinegar brines or sweet pickle brines are the only ones I do this with.
Oh my husband will love this recipe! Thank you so much!
I have been buying from Azure Standard since 1995 !! love them and am so happy we can order on line now instead of having to wait for the truck :)
Thank you Sarah, God Bless you all in Love. ( shared )
I always enjoy your canning videos. Thanks for sharing.
I just rewatched. About to try this recipe. Hope you are feeling better and take care of yourself.May God bless.
We have hard water, so I add a glug of vinegar to the water bath water, or my jars end up hazy and I have to wash them before I put them away.
We add tumeric mostly for the color, and a bay leaf to every jar. The cauliflower comes out yellow. My favorite is to chop it up and eat it on a hotdog, it's way better than pickle relish.
I just tried pickled green tomatoes and oh my, they were so good.
Be careful with bay leaf: if it is quite fresh it makes a bitter taste. You can cook it in your vinegar broth but please remove it before canning.
@theholytoast That sounds delicious!
Thanks for suggesting the vinegar in the bath water. I wondered why some of my jars were hazy.
I have hard water also thank you for this tip
I've been canning for 39 years. I would recommend you place your jars either on a towel or wood cutting board before filling them with hot fluid. That will ensure the jars won't crack. I have never made this recipe so am looking forward to trying it out 🤗
Special hello to Sam and Grace grow tall and strong with God!
It's just like my Giardinera recipe without the extra vegetables. Although, Carrots would be a nice addition. I also add pickle-crisp to keep everything crispy.
This looks like a canning recipe that my husband will love! I also like the idea of combining the White & Apple Cider Vinegars! I can an Amish Cole Slaw recipe and think that combination trick might just kick it up a notch! You are an excellent teacher! Thanks Sarah!
I love canning. It gives me feeling of accomplishment. Tomorrow will be my "opening day" of canning. Strawberry jam.
Have you ever made the freezer strawberry jam (sure jell)? It is great too!
@@rhondaborders3452 good for you, pray for our berries, it goes well then waxes and wanes
This was fun:) Good luck with the surgery. I will pray for you.
That sounds great! We pickled field corn, snap beans, watermelon rinds, eggs and, of course, cucumbers when I was a kid. So I'll have to try this! Thank you.
Pickled watermelon rinds? Interesting.
I just tried of a jar of pickled tomatoes and oh my, they were so good.
@@ouch65 I've never tried; but, I know several people that do it.
My mom always set the jars in a pan of boiling water while filling with brine to warm them up a bit and lessen the chance of breakage.
Hey Sarah get well soon I miss you! God Bless everyone! Thank you for your continual contributions to everyday quality of life!
Sara, your a natural born teacher! You grab our attention and teach us while we enjoy your excitement and joy for what you do. Mag God bless your every endeavor.
You have been on my mind. Just wanted you to know a lot of people are praying for you.
Love the canning episodes thank you
I made this, but left the jalapeños whole with the stem end cut off and, man! We’re they ever good!!! Thanks, Sarah!
You are such a good teacher!
You are such an engaging teacher!!!
Great Channel that will give great recipes , you haven't tried before. When you do try it , they comes out good. Great Work
Good point. And I really like how her presentation and instructions are clear and straightforward.
Your channel is now to me and this was so helpful for this soon to be first time canner
I'm going to give canning a try for the first time, this summer. You've inspired me, thank you!
Thank you for this wonderful video!!!
Thank you and GOD BLESS! This recipe is definitely one I’m going to try ❣️
We plan to do a lot of canning this year too.
Good morning, this was awesome and i love it. thanks for sharing and have a bless and great day.
I made this Friday with a combination of white cauliflower and orange cauliflower that I was given, total 2 heads. Super easy and it taste fantastic. I made pints as I wasn't sure if we would like it enough to make a large batch 8 pints. We ended up opening a second pint in one sitting it was so good so Yep next week I'm making it in quarts. A nice variation to our pantry. We served it as a light lunch with sliced chunk Swiss Cheese and Cheez it crackers totally awesome. Husband does not like Cauliflower but he loved this, especially the surprise bites of cauliflower that had hidden jelapeno seeds within the flowers lol. Thank you so much for sharing this recipe. Anna In Ohio.
I haven't caned in the last 6 years care giver 1st, nothing wrong with buying from your Neighbors or the Amish they need to make a living also, love the fact that you don't have to sanitize the lids anymore. Totally enjoyed this video seeing you Sarah is always nice such a beautiful smile. 💖🤗
Those big leaves on those cauliflower are edible! Chop and boil like collards, then cook down with onions and butter/oil.
I have a gallon size heavy duty plastic pitcher. I might try pouring the liquid into the pitcher and using it to fill jars.
That’s what I do. It works well.
I just got bought a jar of pickled green tomatoes and oh my they were good. So, now on my list will be pickled cauliflower and green tomatoes.
My mother loves pickled green cherry tomatoes. Good thing I always have tons at the end of the year.
Chow chow and Caddo relish. 🤠👍
You are a good teacher, thanks for the video.
Thank's. Our weather has been crazy in northern MI. Frost the last 2 night's and again tonight. Love watching and learning. Stay safe and healthy. God bless. Prayers Sarah and love.
Thank you Sarah! 🥰
Thanks for sharing. Love you all stay safe 💘
I fill with 2 or 4 cup pyrex measuring cup, speedier then a ladle but easier then pouring from the pot.
wow, that cauliflower looks so good in your jars with the peppers and spices floating around. Great job.
13:30 I've heard it suggested that if you are worried about the glass bursting, set your vege-filled jars down in the sink with just hot tap water in the bottom. They the jar will be quite warm when you add the hot liquid.
very nice , thank you.....got a bunch here w/ carrots too , Was my Stepdads favorite,,,,good stuff , thanx again
RJ
Gosh, I just now realized: I am AT sea level. I live a block from the beach. In Chile!
Lol. I'm below sea level. The California desert..
Wonderful video. I have never done cauliflower and anxious to do that. Thanks so much.
I really like how strong you are regarding your upcoming surgery. I have to go in for my second hip replacement and I have been given strength from you. I have said a prayer or two for you, and I hope it all goes well.
I plan on making this recipe. It sounds good and we love cauliflower. Thanks for sharing.
Ok Sarah, you are EXTRA smiley and animated. What's up? It has to be something good!
Sarah, there are safety gloves to buy either from a food-grade warehouse restaurant supply or from amazon. You only need the grade 5 mesh and they can be cleaned in the dishwasher or hand washed. I use one for my mandolin and have never cut myself yet. They are very inexpensive compared to a visit to the ER.
thank you so much, Sarah, enjoyed the video :)
Love your videos! You are a natural teacher, your information is clear and concise. I learn so much🙂.
Praying all goes well with your surgery!
I would suggest to anyone wanting to home preserve, that you also take an online food service safety class. It really is helpful in learning things you may not have thought of, like things should be air dried, not using a dish towel.
Ok so I want you to know that I did the pickled cauliflower and the ones with the jalapeno's are tastier. I love it. Thank you for taking the time to post a video on how to. Thanks.
good job kiddo look's good,,,,,,,, old Marine Homestead ,
I love Azure Standard. Now able to shop once a month and less trips to the actual stores and best of all, I am saving money.
I was taught to can over 40 years ago by my neighbor who was at that time probably in her 60’s. She always put a dish towel over the hot jars when she took them out of the canned and put them on the counter as she was worried about the jars breaking from cooling down to fast. Here in the Southwest we use air conditioning or “swamp” coolers to cool our homes in the hot months and the latter blows cool air.
I never actually thought about what it looks like when it grows.
Wow❗️
What a time saver not having to deal with hot lids 😲
Just think of all the time I could have saved over the years.
Looks delicious. I normally put my jars on a towel so when a pour the hot liquid into the jar its not standing on a cold surface.
That shift from 7:54 with messy garlic peels to 8:02 where it has all been cleaned up was extremely satisfying. Hahaha 😅👌
Such great editing!
It's called "tv magic"!! :)
My in-laws are Amish, lol. Spent a lot of time weeding Amish family gardens, helping to can the fruits of the land. If you guys are wondering about how long people have been pickling veggies like this, the answer is hundreds of years. My great grandmother made this same pickled cauliflower. She was born in 1880 and learned the recipe from her mother, who likely learned it from her mother. :D
Thanks Sarah. ❤
How are you doing Sara? I’m praying for you!!
Long term food storage is something we all need to practiced. You did well.
You can eat the leaves from your cauliflower and broccoli cooked or raw in salads sooo good. Thanks again for another great video and sharing your tricks for canning. Be blessed
I just ordered that garlic peeler. That is a cool tool to make it easy and faster to peel
My husband and I two days ago made a small raised garden. We are growing tomatoes, peppers, basil, zuchinni and leaf lettuce. We are amateurs, but you have inspired us to try. I really want to get brave enough to can. I have never done it, but really want to. Praying for your surgery to go smoothly.
Thank you Sara, I think I'll try this
Thank you for the recipe for the spicy pickled cauliflower. Looking forward to making some.
thanks for the update on new lid placement recommendation!!! that will save SOOO much time!
you should always use the holder with the mandolin
I'm a first time canner. You make it look so easy. Prayers on your upcoming surgery 🙏
I see what you mean by they compact toward the top after being in the water bath, and now there's extra room on the bottom
I just LOVE your canning videos! Looking forward to your season this year.
Pampered Chef also carries garlic peeler along with other fabulous cooking tools.
Great video!! We add carrot slices as well.
Yah! How exciting! Happy summer!!🌱❤️🥬🥦
I’m a canner too and I love watching you work. Thanks for the videos!!
Thank you for sharing your recipe and procedure!
I use Mrs. Wages Kosher Dill Pickle mix and add Cayenne pepper to it. Will try this too.
Sounds tasty.
I can't believe you forgot to remind beginners to put a towel on the counter to cool the jars on. I imagine your mind is elsewhere, my prayers that you have a full and speedy recovery from your upcoming procedure.
I like to use white Vinegar and cold water to soak things like Cauliflower in the sink, never thought of using salt water.