Recipe Assorted canned vegetables

This recipe for tinned baby vegetables is perfect for adding vitamins, and can be enjoyed in both summer and winter. Check your fruit and vegetable calendar to choose the best vegetables for each season.

Assortiment de petits légumes en conserve
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Preparation time:
Heat treatment time:
Shelf life:
12 months
Community rating:


Number of persons: 4-6 servings
  • 15 to 20 cherry tomatoes
  • small cauliflower florets
  • 250 g white beans
  • 10 baby carrots
  • 4 stalks celery
  • 2 bay leaves
  • 2 cloves
  • 2 sprigs tarragon
  • 2 cloves garlic
  • 2 small red onions
  • salt
  • 20 peppercorns

Recommended products

We recommend: Terrines Le Parfait Familia Wiss > Terrine - 200 g (Diameter : 82)


  • 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.

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