Apart from growing our own fresh vegetables we often don’t think about making our own canned vegetables. There are different methods of canning vegetables, here are a few:
- Natural preserves: Boil salt water, a quantity of 10 grams of salt per liter of water. Sterilize your jars and fill them with this salted boiling water. You can keep your vegetables between 10 to 12 months in these jars
- Oil preserves: This method is not suitable for all vegetables but is recommended for aubergines, mushrooms or peppers, which must be cooked beforehand. You can store vegetables for 2 months in the refrigerator. If you have sterilised your jars beforehand, you can store them for 12 months at room temperature.
- Vinegar preserves: Before packing your vegetables, cover them in coarse salt to remove excess water, then cover with vinegar, which will allow them to retain all their crispness. You can store vegetables for 12 months at room temperature.
No excuse to not eat your fresh vegetables all year round!
- Illustration : Ni cru ni cuit