April 17, 2024

The essentials to know about the conservation of vegetables

Types of conservation
There are different ways to keep your vegetables. Choose yours and respect deadlines!
In the box vegetables from the refrigerator, wrap the fresh mushrooms in dry paper towels. Store broccoli and celery in perforated plastic bags and lettuce washed and well wrung out in plastic bags. Wrap fresh asparagus in damp paper towels. Onions, garlic and potatoes should not be refrigerated but rather kept in a cool, dry and dark place. Make a habit of picking tomatoes to keep more flavor. Cut foliage of root vegetables (carrots, radish, beetroot) before storing. Never store onions and potatoes together to avoid rot.
Freezing is the simplest mode of preservation. Place food in a cold place at -25 ° C for 24 hours. Store them for 10 to 12 months, raising the temperature to -18 ° C.
If you want to keep your vegetables longer, you can adopt more sustainable methods.

For natural preserves, fill jars with boiling salted water (8 to 20 grams / liter) and sterilize them. Keep them between 10 to 12 months.
Canned foods are reserved for a few vegetables. This method requires prior cooking of food. Store for 2 months in the refrigerator and 12 months when sterilized.

Canned foods vinegar must be disgorged in coarse salt to rid them of excess water, food is covered with vinegar, hot or cold, to preserve their crispness. The maceration lasts from 1 to 2 months, and the conservation, 12 months.

Salt canned foods are a traditional form of preservation that can be used for herbs.
Drying is done in air, in the oven or in a dehydrator to reduce or eliminate water from food. Just before cooking, it only remains to soak them to rehydrate.

The right method for every vegetable
Most of vegetables are natural, such as artichokes, green beans, diced beets, spinach, peas, fennel bulbs or peeled and seeded tomatoes. Baked tomatoes and grilled eggplant slices, such as peppers and porcini mushrooms, marinate well in olive oil. The gherkins, small white onions and seeded green tomatoes are to put in the vinegar White. Make them drain for 24 hours in salt to eliminate their water and promote the absorption of vinegar.

Do not hesitate to add garlic, herbs or spices. Before putting them in the freezer, whiten green beans, peas, zucchini and aubergines in pieces or prepared in ratatouille, peppers seeded, etc. You should know that tomatoes and pumpkins do not support freezing, unless they are processed into a sauce or puree.

Bleached vegetables
Before bottling or freezing, most vegetables must be bleached for 2 to 5 minutes to inactivate the natural enzymes and to preserve their texture and color. Place them in a perforated basket, which you will then immerse in boiling salted water (1 tablespoon of salt per liter of water). Remove it and immediately soak it in cold water. You do not need to blanch the tomatoes. As for the beets, they will be cooked until tender.

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