Recipe Canned vegetable salad
Preparation time:
45 min
Heat treatment time:
1h15
Shelf life:
12 months
Ingredients
Number of persons: 6-8 servings
Preparation
- After shelling, peeling, washing and cutting the different chosen ingredients, blanch these seasonal vegetables in boiling water, pouring them separately: start with the longest to cook, that is to say the flageolets (10 minutes), then the carrots (6 minutes), green beans, turnips and peas (5 minutes) and finally cauliflower (2 minutes).
- Then rinse them with cold water then fill the Le Perfect Super jars, taking into account that the fresh green vegetables in grains swell.
- Cover your homemade vegetable salad with boiling brine, salted at 20 g/liter up to 2 cm from the edge.
- Close and immediately proceed to the heat treatment for 1h15 at 100°C.
Tips: this canned vegetable recipe will be the basis for a traditional mixed vegetable mayonnaise or for a delicious mixed vegetable cake for example.