Canning vegetables at home!



In the past, people used to preserve summer vegetables for the cold winter days. The canning method is very simple and according to this old knowledge we are given the opportunity to prepare  our own preserved vegetables in our house, as well as to keep them fresh without preservatives for the whole year.



Vegetables must be collected during the early hours of the day since they are softer before the sun goes up. Their sorting has to do with the bigger and the most mature ones, because we can process them much easier and faster in this way. Then, in a bowl of water, the vegetables should be thoroughly washed so that all the dirt on top of them and their roots move away, which have the most soil together with dangerous microbes that are not killed easily.

Instructions for canning:
• Before you start canning, organize your bench with all the necessary utensils you will need. This will help you because the faster you put the vegetables in the jar, the more tasty result you will get. All kitchen utensils such as pots, knives, cutting boards, etc., should be thoroughly washed with soap and water.
• The glass jars to be used for canning should also be washed well and boiled in boiling water for 10 minutes so that they can be sterilized.
• Cut the edges of the vegetables.
• Place your vegetables in boiling water and boil for 10 minutes.
• When you are ready, remove a jar of the boiling water where you have placed it before, and fill it with quick movements so that the vegetables stay warm.
• Cover the vegetables with their boiling water and add a tablespoon of salt.
• Remove the trapped air inside the jars by sinking a knife on the jar sides.
• Wipe the jar lip with a clean towel and seal the lid.
• Place the glass jars in a shady and cool place.

If you want to consume your vegetables quite soon after the canning day, turn the jars upside down, let them cool down completely and store them in the refrigerator. They must be consumed within 1 month!
If you want to preserve your vegetables for a long time, fill a tall pot with water, put the jars in it so that they are covered with water and boil for additional 15 minutes. Once the boiling procedure is over take the jars and place them on the kitchen counter so they will be able to cool down. These cans can be stored in the cupboard for 1 year!
Canning is successful as there are no signs of fermentation in the jar and the metal lid remains hollow.


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