Simple & Different Recipes to Can Vegetables

🔴 Simple & Different Recipes to Can Vegetables & the recipes are in the description below 👇

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➡️ Ingredients:
➡️For the Cabbage
Cabbage 3 kg
Carrots 150 gr
Gross salt (1.5 tablespoons) 20 gr
Fine salt (1.5 tablespoons) 20 gr
Black pepper 5 gr
Bay leaves 2 gr
Peppercorn 2 gr
Water 300 ml (roughly)

For the marinade after pickling
Un-refined Sunflower oil 15 ml
White onion 100 gr
Dill (optional) 15 gr
White vinegar 10 ml

➡️For the Confit Garlic
Garlic 2 kg
Rosemary 5 gr
Fine salt 7 gr
Gross salt 7 gr
Black Pepper 2 gr
Bay leaves 1 gr
Olive oil 50 ml
Soya/vegetable oil (up to the cover-point) 300-400 ml

➡️For the Marinaded Roasted Pepper
Shepherd Peppers 3 kg
Fresh Garlic 20 gr
Rosemary 8 gr
Olive oil 50-80 ml
Soya/vegetable oil 100-200 ml
Oregano 5 gr
Balsamic 20 ml
Salt, Black pepper To taste

➡️For the Bomba
Red chillies peppers 200-300 gr (depends on spiciness)
Leftover oil from Artichokes (optional)
Soya/vegetable oil 100-200 ml
Olive oil 50-80 ml
Eggplant 300 gr
Onion 150 gr
Fresh Garlic 20 gr
Artichokes 150 gr
Shepherd Peppers 200 gr
Salt, Black pepper To taste
Balsamic 10 ml
Salt, black pepper To taste

➡️ Method of Cooking:

My pickling process is easy and convenient. I am not a specialist in preservation techniques, but I give you my recipes that my family usually makes for winter.

✅ For the Cabbage

Boil the water with fine salt, bay leaves, and peppercorn. Let it chill. Meantime, shred the cabbage and carrots. Mix them in a big bowl with the gross salt. Rub the gross salt into the cabbage until it almost melts, and the vegetables release juices. Add the chilled marinade and transfer the cabbage into a big jar. Close the cap with a cheesecloth and a rubber band.

Place the jar on a counter for 2 to 3 days to start fermenting. During these three days and twice a day, squeeze a wood spoon into the jar to help release the gasses that are created in the jar.

After 2-3 days take the cheesecloth off and close with a lid. Store up to 3 months.
Seasoning and serving: When I am serving the cabbage, I am usually adding fresh chopped white onion, a little bit of vinegar with unrefined sunflower oil and fresh dill.

✅ For the Oil preserved Garlic

Add all the garlic to a medium pot (depending on how much you are making). Pour only the soya oil and add rosemary, peppercorn, and bay leaves. Bring to boil and let it simmer for 2-3 minutes. Then let it chill completely before adding olive oil and salt.
I am adding the olive oil and the salt after so the flavour of the olive oil will season the garlic and not temper with the natural flavours of the garlic and the salt works as a preservative.

Transfer to a jar and seal. Keep in a dark cold place and take out the garlic with clean cutlery if you want the life shelf to be longer.

✅ For the Marinaded Shepherd Peppers

Clean the peppers from the stems, seeds, and white parts. Place all the peppers with the flesh down on trays and roast in a pre-heated oven to 190c (320f) for 8-10 minutes. Let the peppers cool down completely and then marinate them with olive oil and balsamic. If you have leftovers from the Bomba, you can add it as a seasoning too.
Place the peppers in the jars by taking a couple of pieces at a time. Close with the lids and store in a cool place for up to 3 months.

✅ For the Bomba (Spicy sauce)

I am using dry chillies, but you may use fresh. Chop all the ingredients in the chopper (if you need a link it is down below). Chop the artichokes and mix them back with their oil. Slice a couple of cloves of garlic or you can chop them as well. Depends on how you like it.

Heat a pan or a pot to high heat and start sautéing the ingredients. Starting with the onions, then the eggplant and finally the peppers. When you take the vegetables out and they are still hot, add the artichokes with the oil. Let them chill and add seasoning.
Store for up to 3 months.

✅ Enjoy.

🔴 Amazon links:
➡️ Canada
👉 The Blender that I use in the video and another one as a suggestion:
1. https://amzn.to/3cHGeom
2. https://amzn.to/3bZp3PZ
👉 Jars for Canning
1. 500ml. https://amzn.to/2IIhiSk
2. 1L https://amzn.to/30VBvKb
3. 3L https://amzn.to/3r14fMr

➡️ United State
👉 The Braun Blender that I use
1. https://amzn.to/2OExJ5H
2. https://amzn.to/38VhSq7
👉 Jars for Canning
1. https://amzn.to/3r6P1pe - 32OZ
2. https://amzn.to/3vGulYj - 16OZ

➡️ Timeline:
00:00 Intro
00:27 Ingredients
01:20 Roasting the Peppers
03:10 Working on the Garlic
04:47 Working on the Bomba
06:27 Checking on the Garlic & Peppers
07:18 Cooking the Bomba & making the Brine for the Cabbage
09:58 Working on the Cabbage
11:35 Finishing canning the Vegetables
12:50 Thank you & Homework!!!

Acknowledges:
Music: https://www.bensound.com/royalty-free-music
ThinkOFood #thinkofood #andreykravchenko #pickling #canning

Видео Simple & Different Recipes to Can Vegetables канала ThinkOFood