How to make your veg last longer: our guide to preserving and pickling
With the recent cold spell sweeping over the UK, we might find ourselves staying indoors over the weekend instead of venturing out. So, there’s no better time to use the veg you might have lying around to create something delicious that will keep in your fridge for the next few weeks, perfect for those days indoors where you want just a little something extra with your meals - other than dessert of course!
1. WHAT’S THE FIRST STEP IN PRESERVING FRUIT AND VEG?
We’ll want our delicious preserves and pickles to last as long as possible, which is why it’s important to take a bit of time beforehand to sterilise the containers properly.
- Wash the jars and lids in hot soapy water, throwing them in the dishwasher to ensure that they are all fully clean. Once washed, leave them to dry upside-down in an oven for 15 - 20 minutes at a low temperature.
- Whilst the jars are still hot, place the pickled goods inside the containers. Doing this whilst the jar is still hot will mean that bacteria is less likely to form.
- Once filled, cover the jar and recheck once they are fully cooled to make sure the lids are tight with no possibility of air entering, as this will may cause mould to appear.
Try our Favourite way to pickle-Vietnamese style
This is just one of our favourite ways to make veg last just that tiny bit longer, but we’d love to know what great recipes you have in store - let us know below!
