How do I preserve my vegetable harvest?

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Growing food in our garden is not only healthy but also gives a sense of pride and accomplishment.

It’s July, and we are starting to harvest some vegetables from our garden.

Processing and preserving my own food from my own garden is a privilege.

I am so thankful and so blessed to have the freedom and opportunity to experience and to practice it.

It offers joy and quality life for a healthy living.

I enjoy conserving my garden harvest, especially that my husband and my ever curious girl are always on the go to help me. It is worth an effort.

To store and preserve food, it is important to use sterile utensils and containers to ensure that the processed foods will not spoil or get molds.

This is one way of preserving my harvest from garden. You can also buy some vegetables from local markets or supermarkets and try this simple yet delicios and healthy recipe.

Short Information

Preparation Time: 1 hour
Preparation Level: Simple

This will make 6 jars of 500 ml container and the processed vegetables can be preserved for more than one year.

Ingredients

• 500 g Cucumber
• 500 g Carrots
• 500 g Paprika
• 500 g Zucchini
• 500 g Kohlrabi
• 700 g Cauliflower
• 2 White Onions
• 2 Red Onions
• 1 Head of Garlic
• 50 ml Sunflower Oil
• 50 ml Vinegar
• 50 g Sugar
• 20 g Rock Salt
• 2 Tbsp. Whole Black Pepper
• Herbs of your choice (Fresh or dried Herbs)

Procedure

1. Wash the vegetables.
2. Slice them according to your choice and put them together in a big bowl.
3. Add salt and herbs into sliced vegetables and mixed them thoroughly.
4. Set aside for one hour until the mixture produces juice.
5. Approximately after one hour, mix again the vegetables.
6. Prepare your sterilize container and put some Black pepper into each container.
7. Fill your sterilized container with the salted vegetable approximately 95%.
8. For every container add two Tbsp. of sugar, 2 Tbsp. of oil and 2 Tbsp. vinegar.
9. Add the remaining juice from your vegetable mixture in every filled jars and sealed them.
10. Prepare a casserole, lay a kitchen towel into it and put the sealed jars. Then cover the casserole and boil the vegetables for 10 minutes.
11. Let your jars cool in a safe place and store them in a cool dry place.

Tips:

1. You can vary the vegetables used in this recipe.
2. You can also modify the amount salt, sugar, herbs according to your taste.