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Add a photoWhen you have fresh garden veggies, this recipe will assist you to preserve them out of season, while preserving the taste, color without having to freeze them.
Ingredients
- Equipment:
- a large 5 litre saucepan
- Enough quantities vegatables to make it worthwhile the effort
- Sterilised glass bottles with tight-fitting lids
- Green beans, topped and tailed, and/ cross cut or french cut
- Or
- Shelled green peas
Directions
- Prepare a saucepan with 5 litre boiling water, add 1 tsp salt for every L, or 4 cups of water
- Prepare another vessel with ice water
- Tie the beans or peas in a muslin cloth and immerse in the boiling water for 3-5 minutes
- Allow to stand for 1/2 minute and remove, drain , remove from cloth
- Pack in previously sterilisided glas jars, though not over tightly
- Over-Fill with warm water and add a teaspoon of vinegar or lemon juice per every 500 ml bottle, place in a bigger saucepan of boiling water and sterilisize for 1/2 hour along with the lids
- Remove, apply lids loosely, tap to remove any air bubbles and tighten screw lids
- Allow to cool, wipe down with a clean cloth and store in a cool dark place until needed. (Light causes the greens to fade)
- In the case of peas, 1 tsp sugar per 500ml peas may be added to the boiling water
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 0g | |
| Recipe makes 20 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 0mg | 0% |
| Potassium 0mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.0g | 0% |
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