Recipe Assorted canned vegetables

• Choose cherry tomatoes as the preferred variety.
• Clean the vegetables (white beans, cherry tomatoes, carrots, celery, cauliflower). Chop the carrots and celery. Blanch the cherry tomatoes, carrots, celery and cauliflower separately for 1 to 2 minutes in boiling water. Blanch the beans for around ten minutes, leaving them to soak for a while.
• Set aside separately and drain.
• Fill the jars in layers with the vegetables, ending with the tomatoes and inserting the bay leaves, tarragon sprigs, garlic, onions, cloves and pepper.
• Cover to within 10 cm of the rim (the beans will swell) with boiling salted water at about 20 g per litre.
• Close and immediately heat process your canned vegetables for 1h15 at 100°C.

Tip: you can add other vegetables such as peas and turnips.