Vegetable preserved in oil. All information without risks for household preparations.
To prevent the growth of mold, bacteria and botulinum in homemade preserves, here are some rules to follow to avoid serious food risks.
After selecting, washing and possibly cut the vegetables, you have to soak them for a few minutes in a solution of water and vinegar in equal parts and put the pot on the cooker.
In this way the food is acidified and stored safely. Do the same is if you use spices and herbs to flavor.
After the cooking, the vegetables has to be leave “al dente”, drained, cooled and dried on a clean, dry cloth.
Puor them into the choose jar, making sure to fill all the spaces, without crushing them. At this point, cover completely with oil and remove any trapped air using a spatula. Then proceed with the pasteurization and then let the jars stand for at least half a day before placing them in the pantry. They could absorb oil and therefore it becomes necessary to top up; in this case necessary to pasteurize again.
Within 10-15 days after the jar must not show signs of alteration, as air bubbles or opalescent oil. In order to better appreciate the taste, preserves, should be eaten at least 2-3 months after preparation. If the method of preparation have been carried out properly, the shelf-life can be very long, even a year.