← Vegetables H43-06 · Module 6 of 7 · Pages: 19 · Worksheets: 6

Vegetables in oil and brine

Marinated and roasted peppers, aubergine, sun-dried tomatoes and garlic in oil, pickled green beans and pressure-canned vegetables: what may go in the larder and what only in the fridge

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Whole series: Vegetables, €39

Vegetables in oil and brine

In short

  • Vegetables in oil in the larder only when acidified to a tested recipe and processed in a water bath.
  • Fresh garlic, herbs or vegetables in oil: in the fridge and used within 4 days, or frozen.
  • Salty water without vinegar is not a preservative for green beans, peas, sweetcorn and carrots.
  • Low-acid vegetables in jars: pressure canner only, with the exact time and pressure.
  • Oil goes cloudy and thick in the fridge: that is normal. Bubbles, a smell and a bulging lid are not.

What's inside

Chapters

  1. Why oil is dangerous
  2. Five safe routes
  3. Recipe: marinated roasted peppers
  4. Recipe: roasted peppers in brine
  5. Recipe: aubergine in oil
  6. Sun-dried tomatoes and garlic in oil
  7. Brine: when salty water isn't enough
  8. The pressure canner
  9. Freezing as the safe choice
  10. Common mistakes
  11. Printable checklist

Worksheets

  • Calendar for vegetables in oil and brine
  • Jar calculator
  • Brine and marinade calculator
  • Batch log
  • Fridge log
  • Jar labels

Fields and checkboxes can be filled in with Adobe Acrobat Reader (desktop and mobile), and the calculator adds up by itself. Filling in may not work in some browsers. A print version comes with the screen PDF.

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