Vegetables do not always have to be cooked on the table. Here are 5 ways how you can preserve vegetables and serve differently.Vegetables can be preserved in different ways
Almost every gardener is familiar with the problem that just at the end of the season numerous vegetables reach maturity, but they can no longer be consumed immediately. And of course you would also like to enjoy these vitamin-rich garden fruits for longer. Therefore, you should simply preserve your garden vegetables.
We would like to present 5 options for preservation to you in more detail. So you can eat vegetables from your own garden all year round.
Which vegetables can be preserved?
A wide variety of vegetables are suitable for preservation, such as carrots, peas, beans, zucchini, celery, peppers, cauliflower florets, broccoli, mushrooms, tomatoes, potatoes, onions, chilli, cucumbers, beetroot, spinach, radish, white cabbage and red cabbage, corn , etc.
How is conservation done?
You can preserve the vegetables in different ways, e.g. by boiling down, freezing, pickling, drying. But no matter what type of preservation you ultimately choose, you must always clean the vegetables properly first, peel them according to the variety and then shred them accordingly.
You also need glass containers with a lockable screw cap for preservation. These glass containers should always be as sterile as possible, so that later no bacteria can damage the vegetables inside. For this reason, you must boil the glasses with hot water again immediately before use.
Preserving vegetables - 5 options presented
Option 1 - Freeze:
If you freeze fresh vegetables in portions immediately after harvesting, you can easily take them out of the freezer and process them again and again for a whole year. The good thing about immediate freezing is that the vitamin content of the individual varieties is relatively well preserved.
You can also combine some vegetables in this way, e.g. freeze as mixed vegetables (e.g. carrots, peas, cauliflower). Cucumbers, radishes, onions and pumpkins, on the other hand, are not suitable for freezing.
Option 2 - boil down:
When boiling down, the vegetables are cut into small pieces, washed and then blanched in hot water for a few minutes. Then you have to take out the vegetables, drain well and bring fresh water to the boil with salt.
In the meantime, fill the vegetables into the glasses already provided and then pour the fresh hot water over them until they are completely covered. Clean the glass edges again well and seal the glasses airtight with the screw cap.
You then have to place the glasses on a deep baking sheet that you have filled with water beforehand. Put the baking sheet in the oven, switch it on to 100 degrees and cook the vegetables for about 1 to 2 hours.
Option 3 - drying:
Not all types of vegetables are suitable for drying. Chili peppers can be dried without problems and later added to the dishes as a spicy flavor. Or also tomatoes, peppers, mushrooms and peas.
After drying, you can then put the vegetables in oil. As an antipasti, for example. For example, dried tomatoes or peppers pickled in oil taste particularly delicious. Just try it.
Option 4 - insert:
Vegetables are usually placed in vinegar, less often in oil or in alcohol mixtures (is increasingly used for fruit, such as rum pots). All types of vegetables, which in principle can also be eaten as a salad, are well suited for pickling, e.g. Courgettes, cucumbers, peppers, onions, cauliflower, broccoli, beans, carrots, beetroot, celery and tomatoes.
As soon as you have finely chopped the vegetables, you should wash them again, salt them and pour cold water over them. Then the vegetables have to be thoroughly drawn through before you pour vinegar on them, boil them and pour them hot into the screw-top jars. You always have to make sure that the broth completely covers the vegetables.
When pickling vegetables, you should always use a vinegar (white wine vinegar or herbal vinegar) with at least 5 percent acetic acid.
You can also pickle the vegetables sweet and sour by adding sugar to the mixture. Furthermore, you can refine the whole thing by adding herbs, spices, honey or oil.
Option 5 - storage:
Many types of vegetables can easily be stored for several months if they are kept in a cool, dark cellar room. Especially potatoes, pumpkins, onions, garlic and root vegetables are predestined for this. (Link tip: store vegetables)
Some types of vegetables such as carrots, leeks or salsify can also be stored outdoors for a long time under a layer of earth or sand.
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