Comments

Making canned fruit and vegetables: step by step

Making canned fruit and vegetables: step by step


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Eat your favorite vegetables all year round? Taste apricots, peaches and cherries even in winter? No, it is not a sweet dream since it is enough to keep your seasonal fruits and vegetables in glass jars. A simple and economical approach that still requires a few precautions, especially so that the sterilization of the jar is perfect. Check out our image tutorial so as not to overlook any detail!

The ingredients for canning:

To make your homemade preserves, use new and perfectly hermetic glass jars. Make sure before you start that there are no chipped parts. - Fruits and / or vegetables of your choice, - 1 or more jars, - 1 measuring cup, - Salt and / or sugar, - 3 pans minimum, - 1 sterilizer or a large container such as a pressure cooker.

Steps

1. Clean the jars Start by washing your jars with warm water with a little soap. Then let them air dry.

2. Prepare your fruits and / or vegetables It's time to wash your fruits and vegetables, peel them, hull them and possibly roughly cut them. The interest of preserves is of course to select the best products, healthy, fresh, ripe just enough, ideally from organic farming and in any case seasonal. For our part, we opted for apricots with tender flesh. Vegetable side, for crunchy beans and button mushrooms that we will place in the same jar. Of course, the possibilities are endless!

3. Sterilize the rubber washers Take advantage of the time spent preparing your fruits and vegetables, to boil the rubber rings in water for a few minutes. They will thus be perfectly sterilized.

4. Blanch the vegetables No need to blanch the fruit. On the other hand, blanching your vegetables before putting them in the jar allows you to sterilize them, to rehydrate them but also to preserve their nutritional qualities. Eggplant, fennel, carrots, peppers, asparagus ... don't hesitate! All you have to do is let them soak for 2 minutes in boiling water before draining them.

5. Arrange the fruit For fruit, it's faster! Place them in bulk, stacked on top of each other by tightening but not flattening them. Place them up to about 2 cm from the edge. On most jars, a small line serves as a guide. In parallel, prepare a pan of 1L of water (two if you like fruits and vegetables like us) and heat it (them); it (s) will be useful for the rest of the tutorial.

6. Arrange the vegetables Ditto for your blanched vegetables to place in the jar while they are hot. Tighten them without compressing them to make the most of your jar but also limit air pockets.

7. Place the rubber washer Do not forget it ! After having let it drain, place it on the lid of your jar because it is thanks to it that it will be perfectly hermetic and therefore that your products will keep for a long time.

8. Prepare the brine and syrup Do you remember our pots of boiling water? They will allow us to make the brine and syrup that will keep the fruits and vegetables in the jars. For vegetables, add 30 g of salt to your liter of water. If you do not have a kitchen scale, this is approximately 2 tablespoons. For your fruit, top up the liter of water with 200 g of sugar. Let the sugar and salt dissolve.

9. Add the brine and / or syrup Without waiting for it to cool, fill your jar with fruit with syrup, stopping 2 cm from the edge, where the small line is. Do the same with the brine by covering your vegetables.

10. Clean the edge of the jar Last precaution to guarantee the total sterilization of your preserves, pass a paper towel on the rim of the jar before closing it.

11. Sterilize the jars If you are lucky, you are equipped with a sterilizer designed especially for home canned food and you just have to let yourself be guided. If as for us it is not the case, know that there are alternatives: a large saucepan, a pressure cooker, a Dutch oven, a pressure cooker will do the trick. Place a cloth at the bottom of the container to keep the jars full and boil up to the neck of the jar for 20 to 30 min. Add water if necessary and then allow the water to cool naturally before removing the jars.

12. Check the tightness of the jars To find out if the sterilization of your jars worked well, here is a little tip: unlock the closure system on the side. If the lid remains stuck to the jar despite this, it is because the sterilization has been successful and your jars, perfectly sealed, can be kept for a long time. Otherwise, you must repeat the operation using a new washer and jar. Do not be discouraged ! Pay particular attention when filling the jar (neither too much nor not enough) and heat treatment.

You can then store your canned food for up to 6 months in a dry and cool place, protected from light.



Comments:

  1. Rafiki

    You said that correctly :)

  2. Majeed

    Sounds quite tempting

  3. Moncreiffe

    I am about this I know nothing

  4. Grocage

    What very good question

  5. Dodal

    I consider, that you commit an error. I can prove it. Write to me in PM, we will discuss.

  6. Halstead

    I do not know what to say



Write a message