In order to preserve the nutritional benefits and flavor of fresh vegetables for a year, you can make preserves. Since vegetables are a low-acid food, a pressure canner rather than a boil is required to prevent bacterial contamination. Follow these simple steps to store a variety of mixed vegetables using the hot pack method with a pressure canner equipped with a graduated indicator or a regular one.
Ingrediants
- 750 g of sliced carrots
- 750 g of whole corn kernels
- 750 g of chopped green beans
- 750 g of shelled beans
- 500 g of whole or crushed tomatoes
- 500 g of diced zucchini
- Storage rooms (optional)
Steps
Step 1. Prepare the vegetables to put in the jars
Choose them fresh, ripe and free of blemishes, dents or imperfections. Wash them, remove the peel and seeds (if necessary); cut them into 5 cm segments, whether they are slices or cubes.
Step 2. Clean 7 1 liter glass containers and their metal lids with warm soapy water
Keep them warm until they are ready to be filled.
Jars and lids can be kept warm by placing them upside down in a pot of hot water or by washing them in the dishwasher and leaving them there until ready to use
Step 3. Put all the vegetables together in a large pot, add enough water to cover the pieces and boil for 5 minutes
Then fill the clean jars with the vegetables and cooking liquid, leaving about 2.5 cm of space from the rim.
Add a teaspoon of storage salt to each jar (optional)
Step 4. Clean the edges of the containers with a clean cloth; mix gently to allow air bubbles to escape and cover with the metal lid
Immerse the sealed jars on the grill of the pressure machine filled with 3 liters of hot water.
The jars should not rest directly on the bottom of the pot, and they should not touch each other so that the steam can flow freely around them
Step 5. Put the lid firmly on the machine and bring the water to a boil
Let the steam vent for 10 minutes before adding the valve or closing the vents. After 10 minutes close the openings or add the valve (depending on the type of canner you use) and let the pressure build up.
Step 6. Let the jars process for 90 minutes, adjusting the pressure according to the altitude (check out the guide below)
Start taking time when the required pressure is reached. Check the gauge frequently to make sure the pressure remains constant.
- For cookware with a pressure gauge, set the pressure at 11 PSI (75.8 kPa) for 0-610m altitudes, 12 PSI (82.7 kPa) for 610-1220m altitudes, 13 PSI (89, 6 kPa) for altitudes from 1220-1830 m, and 14 PSI (96, 5 kPa) for 1830-2440 m.
- For pressure cookers, set the pressure at 10 PSI (68.95 kPa) for altitudes from 0-305m, and 15 PSI (103.4 kPa), for altitudes above 306m.
Step 7. Turn off the heat and let the pressure return to 0 PSI (0 kPa), then remove the weights or open the valve and let it pass for about 2 minutes
Carefully remove the lid and let the steam out.
Step 8. Remove the jars from the pot with a jar lifter and place them on a wooden shelf or a thick layer of kitchen paper to cool in a cleared area
Keep about 2.5-5cm of space between the jars to allow air to circulate.
Try to hear the characteristic noise that indicates that the tops of the lids have been sucked down, which is a sign that the jars are properly sealed. This could take around 12 hours
Step 9. Label the jars for the ingredients and the date, then store in a cool, dark and dry place
Step 10. Finished
Advice
- You can adjust the suggested servings of vegetables or replace them with other varieties of vegetables, except green leafy vegetables, dried beans, cream of corn or the like, winter squash and sweet potatoes.
- Visit the local markets to find a variety of fresh vegetables that can give unique flavors and colors to your preserves.
- Make sure you regularly have the pressure gauge on your pot to ensure the reading is accurate.
Warnings
- To avoid the risk of botulism from bacterial contamination, which can be fatal, strictly follow all instructions.
- If the lids of the jars fail to seal (the button in the center does not go down), consume the vegetables immediately without storing them.
- If the vegetables smell strange or particularly sour when you open a jar, discard them immediately.
