When we started to Cook more at home and make our own meals, many changes happen and consequently we start to deal with food differently. So, there is a need to learn how to do some more unusual procedures that we are only used to seeing on the supermarket shelf or that only someone more experienced knows how to do. This is what happens with jams or canned vegetablesdo you agree?
We know it’s delicious and maybe even imagine how it should be done, but we don’t know how and how much it is easy to produce your own at home. Best of all, canning vegetables is very practical, lasts a long time and is extremely delicious. The undeniable fact is that if you arrived at this text it is because you are willing to learn. So, connect to step by step that we have prepared:
WHICH VEGETABLES CAN I USE?
Generally, any vegetable can be used in canning. The important thing is to pay attention and know what to do with each one of them. For example, vegetables like carrots, potatoes, broccoli and cauliflower need to be cooked until they are tender but still firm. The onion should only be placed in boiling water for a few minutes to remove the acidity. Others like peppers, cucumbers and garlic do not need to cook.
In other words, you can use: carrots, potatoes, broccoli, cauliflower, beets, peppers, onions, garlic, cucumbers… And these are just a few ideas, the more colorful the better 🙂
STEP 1: COOK
As already mentioned in the previous topic, the first step is cooking the vegetables that ask for this need and leave them to the tooth, so as not to break up in the canning. But, before that, chop them all into bigger formats, including the ones that are not going to be cooked. On sticks it is very beautiful and easy to serve.
STEP 2: STERILIZE THE POT
Now is the time to choose the jar to keep your canned. Needs to be a glass jar and sterilized with hot water. And here you can choose a big one to put everything together or several small ones and have several jams.
Ah, beautiful glass also helps make everything better, doesn’t it?
STEP 3: WHAT DO YOU NEED TO STORE?
After cooking and having the pot sterilized, it’s time to assemble your canning. The necessary ingredients are vinegar, olive oil, salt and sugar. The quantities in different recipes are very varied, but you can follow a rule that always works: put the vegetables until almost full and add ⅓ of the measure of vinegar to ⅔ of filtered water.
Also add a little olive oil, not much, just to add flavor and make a protective layer against the entry of air. Complete with more water and vinegar until everything is submerged. Add to small, 500-gram jars, 1 tablespoon of salt and 1 teaspoon of sugar.
STEP 4: TEMPER
Spices are completely optional, but make all the difference! You can season with dried herbs, pepper, or even olives 🙂
HOW LONG DOES IT TAKE?
A properly sealed and sterilized canister lasts around 6 months out of the fridge. Once opened, it must be consumed within 7 days in the refrigerator. Also remember to always pick up with a clean fork and close it right away, thus preventing the proliferation of bacteria.
There are many types of preserves and you can adapt them depending on your need. But, I hope this post has helped you understand how it works for you to do yours at home. Tell us in the comments which vegetables you will use 🙂