Safe and Easy Food Preservation by Peter Davies

Author:Peter Davies
Language: eng
Format: mobi
Tags: Food & Wine, Cookbooks, Canning & Preserving
Publisher: Peter Davies
Published: 2013-11-12T07:00:00+00:00

Here is a step-by-step guide to the refrigerator pickling (no canning involved) method…

Steps:

1. Wash and then chop your vegetables to your desired shape and size for pickling. Blanch veggies that need to be blanched. To do his, follow this blanching procedure:

- In a large pot, bring 16 cups of water per pound of prepared vegetable to a boil.

- Add the veggies and cover. Return to a boil and cook for 2 minutes. Beets should be cooked for 5 minutes.

- Transfer the veggies to a large bowl filled with ice water to cool and stop the cooking process

- Drain when vegetables are cooled

2. Transfer the vegetables into well-washed and sterilized canning jars. Leave about ½ inch headspace.

3. Add any flavorings you want. Try any of these…

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