PRESERVATION IN 10 TIPS
1) Use only vegetables in perfect condition, preferably not too ripe.
2) Clean and peel very well. Vegetables, while waiting to be processed, can be left in acidulated water with lemon or vinegar.
3) Wash and sterilize the jars beforehand before filling them.
4) Blanch the product in an acid bath, except for ready-made dishes that involve cooking the ingredients.
5) Sterilize the preserves, whatever the filling liquid (oil, vinegar, cooking liquid, or brine).
6) Immediately after cooling, check the integrity of the closure. Capsule lids should be slightly concave due to the vacuum created inside the jar.
7) Store the preserves in a cool place, away from light.
8) Consume the products soon, on average after a couple of months, so that any alteration has time to manifest.
9) Avoid consumption if the lid appears bulging due to the presence of internal gases, or if you notice spots and abnormal colorations.
10) Consume the opened preserve quickly, keeping it in the refrigerator. Ready-made dishes preserved in their cooking liquid should be used within a few days (2-3 maximum): oil and vinegar preserves last longer, topping up the liquid. Under no circumstances reintroduce served and uneaten preserves into the jars.