CONSERVES IN 10 TIPS
1) Use only vegetables in perfect condition, preferably not overripe.
2) Carefully wash and clean them well. While waiting to be processed, the vegetables can be left in water acidulated 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 include cooking of the ingredients.
5) Subject preserves to sterilization, whatever the filling liquid (oil, vinegar, cooking liquid, or brine).
6) Immediately after cooling, check the integrity of the seal. Capsule lids should be slightly concave due to the formation of a vacuum inside the jar.
7) Replace the preserves in a cool, light-protected environment.
8)  Consume the products soon, on average after a couple of months, so that any alteration has time to manifest itself.
9) Avoid consumption if the lid appears bulged due to the presence of internal gas, or if you notice spots and unusual colorations.
10) Consume the opened preserve quickly, keeping it in the refrigerator. Ready-to-eat dishes preserved in their cooking liquid should be consumed within a few days (2-3 maximum): preserves in oil and vinegar last longer, topping up the liquid. In no case should preserves served and not consumed be reintroduced into jars.