Recipe(tried): canning in the cabbage family

You will not easily find instructions for canning broccoli, brussels sprouts, cabbage, etc. because of the very strong flavor that results from the lengthy time required to safely pressure can. It is not a safety issue, it is a smell/taste issue. BUt last year I had such a glut of brussels sprouts, more than freezer space I could spare, Tamia, that I did can the brussels sprouts following the basic Ball Blue Book instrutions on canning greens: pints for 70 min and quarts for 90 min. I learned this. THey are mushy and they had acquired a cabbage odor but they also were redeemable by adapting a baked tomato recipe and using them baked with tomatoes and onions and garlic, add other flavors you might like and with a bit of sugar added and cheese and bread crumbs, they actually made a nice casserole that complemented the meat dish. I also have tried them with a rice casserole and cheese. Also worked well. So be prepared that the texture and flavor will neither be that of fresh or frozen, but if that is the only way you have to preserve them, then be prepared as well to adapt recipes of a stronger flavor that will marry well with the canned broccoli. They will not stand well on their own.