Dear Sun Spots: I have a nice antique, cast iron wood stove. It needs to be rehabilitated. Is there anyone left around the area who still is restoring old wood stoves? – Patricia Aishton, Farmington.

In addition to responses from readers, Sun Spots spoke with Bea, the owner of Bryant Stove Works, who says they do. They’re at 27 Stovepipe Alley, Thorndike, ME 04986, (207) 568-3665. They are open Monday to Saturday 8 a.m. to 4: 30 p.m.

Sun Spots also contacted Fireside Stove Shop, 1220 Center St., Auburn (207) 784-9249, who say that if your store was manufactured within 25 years they will probably be able to assist you.

Dear Sun Spots: Would you please help me? I would appreciate it very much. I want a recipe for pickling cauliflower. Do you have any other way to keep cauliflower for winter use? Thank you very much. – Sally in Farmington.

In addition to responses from readers, Sun Spots hopes you and your family enjoy the following:

Jerusalem Artichoke (Sunchoke) Pickles.
Ingredients from www.homecooking.about: 2½ pounds Jerusalem artichokes, 2 Tbsp lemon juice, 1 pound cauliflower (optional), pickling salt, 4 cups cider vinegar, 1 cup white vinegar, 1 cup water, 2 cups sugar, 1½ tsp celery seeds, 1½ tsp turmeric, 2 tsp mustard seeds, 1½ tsp dry mustard, 1 large green pepper, 1 large red pepper, 1 large onion. Method: Peel and cut the chokes into ½-inch chunks and drop into water acidulated with lemon juice. Cut up the head of cauliflower, break flowerets into ½-inch pieces, and peel and cut the stems into ½-inch cubes. Crisp the vegetables in a brine solution made this way: Cover the chokes and cauliflower with water to see how much water you need, then drain the vegetables, saving the water, and mix into it 1/3 cup pickling salt per quart. Place the vegetables in this brine and soak for 24 hours.

Combine the vinegars, water, sugar, celery seeds, turmeric, mustard seeds, and dry mustard in a stainless steel or enameled saucepan and bring to a boil. Stir to dissolve sugar, reduce heat, and let simmer for 3 minutes. Remove from heat.

While the brine is simmering, coarsely chop the peppers and onion. Drain the chokes and cauliflower, rinse them well to remove salt, and drain again. Combine chokes, cauliflower, peppers, and onion and pack into clean hot jars, following manufacturer’s directions. Ladle in hot brine, a bit at a time, making sure it runs through the vegetables. (Putting a long, sterilized skewer in the jar and moving it around helps the syrup flow through the vegetables.) Fill to 1/8 inch of the jar top, seal, and process in a hot water bath for 10 minutes. Set in a cool place for at least 1 week before serving. Yield: 3 quarts.

Hot Pickled Cauliflower. Ingredients from 2 large garlic cloves, peeled, halved, and lightly crushed; 10 to 12 small dried hot red chilies, broken into halves; 1 tablespoon pickling spice; 1½ pounds carrots; 3 medium onions; 2 medium green bell peppers; 2 large heads cauliflower; 6¼ cups water, 2½ cups white wine vinegar, ¼ cup coarse salt. Method: Place a half-clove of garlic, a fourth of the dried chilies and ¾ teaspoon of the pickling spice into four 1-quart canning jars. Cut carrots in half lengthwise, then cut crosswise into 2-inch pieces. Cut onions into 1-inch squares. Seed bell peppers and cut into 1-inch squares. Break cauliflower into flowerets. Divide carrots, onions, bell peppers, and cauliflower equally among jars, packing tightly. In a medium-size pan, bring water, vinegar, and salt to a boil over high heat; then pour evenly over vegetables. Put lids on jars and let cool. Refrigerate for at least 2 weeks before serving. The pickled mixture will keep in the refrigerator almost indefinitely. Makes about 4 quarts.

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