For a few years now, I have become a real fan of homemade food, including making my own preserves. This year, I decided to try a kitchen staple: mixed vegetables. Above all, I didn’t want to waste the surplus vegetables from my garden. So here is the whole recipe for canned mixed vegetables.
You’ll see, it’s easy and above all delicious.
Why make your own canned macedoine?
As a general rule, making your own preserves allows you to guarantee the quality of the ingredients while avoiding industrial preservatives. I advise you to use seasonal vegetables to bring a healthy and delicious touch to your dishes. In addition, you can mix the vegetables of your choice often, there is always a member of the family who does not like this or that vegetable. This is the case at my house, so I make various preserves.
The quality of the vegetables is also a super important element.
Homemade recipe for canned vegetable macedoine
I’m giving you the classic recipe, but you can put whatever vegetables you want. For example, cauliflower or turnips can be used to bring more variety.
Ingredients
- Carrots – 500 g
- Green beans – 300 g
- Peas – 300 g
- Potatoes – 400 g
- Water – 1.5 l for cooking and for filling
- Salt
- a little sugar to enhance the flavors
I like to use seasonal vegetables whenever possible.
If you have some left, you can make a salad right away.
Preparation
- Peel and cut all the vegetables into small pieces.
- Blanching vegetables is a crucial step to preserve the texture and color of the vegetables. To do this, boil water in a large pot and prepare a large bowl of ice water to stop the cooking. Carrots and green beans for 3 to 4 minutes. Peas, blanch them for about 2 minutes. As for potatoes, cook them in boiling water for 5 minutes. Be careful not to overcook them so that they remain firm.
- Fill your previously sterilized jars with your blanched vegetables. Pack lightly to maximize space, but without crushing them.
- Pour boiling salted water over the vegetables, leaving about 1 to 2 cm of space under the lid. You can add thyme, pepper and any condiments you like to your preparation.
- Close well and proceed with a sterilization method as you usually do with or without a sterilizer. I use a pot and boil them for 1 hour 30 minutes. And as usual, you already know that you must keep them in a cool, dark place.
This way, the vegetables keep their tanginess.
Now that your jars are ready, here are several delicious ideas for incorporating this homemade macedoine into your daily cooking.
- Macedonian salad: Sometimes I use homemade mayonnaise as in the traditional recipe, but otherwise I make a vinaigrette with mustard, vinegar and olive oil.
- Savory cakes: Everyone loves these cakes, just prepare a dough with eggs, flour and grated cheese, then add your drained macedoine. Vegetable muffins are also a delicious idea.
- A gratin: Arrange your vegetables, well drained from the can, in a dish and cover them with a béchamel sauce. Sprinkle with cheese and brown in the oven.
- Vegetable quiche: This is another creative way to use your macedoine.
- Verrines for the aperitif: you can serve them with a cheese sauce, for example.
You will be very happy to make a quiche in winter with your preserves
Cake is a recipe to get children to eat vegetables
