Question on Preserving Veggies

Lillibet_2 · 10 June 2005 at 10:20AM

Can anyone please advise me of the best way to preseve roasted veggies, is it just in olive oil with peppercorns or do I need to add vinegar as a perserving agent?

How long will they keep for? I have done it in the past with peppers but they developed mould after about 2 months? I was hoping to preseve some peppers, courgettes, asparagus etc this summer whilst they are cheap for Xmas gifts, is this pratical?

Cheers;)

Edit : Just thought, how would you preseve soft fruits like raspberries? They would be good for Xmas gifts too if I could do them cheaply enough, Would it be in just alcohol as this would make the expensive or could it be a mix of alcohol & something else?

Cheers:cool:

squeaky · 10 June 2005 at 12:10PM

A reasonable selection of things came up when I did a google search using "pickle and preserve" including the quotes.

You'll need to browse the results to pick what you want

flea72 · 10 June 2005 at 12:18PM

not too sure - i would have thought just putting veg in some oil, would only be a short term storage solution, as in even a jar of shop bought preserves, usually says it has to be eaten within 6wks of opening, and thats at a max, ive had stuff go mouldy within a couple of weeks of opening

long term i think the only option would be pickling

this is how i store fruits

2lb fruit to 1/2lb sugar and 4floz of a mild fruit vinegar (ie raspberry, most supermarkets stock it) - dissolve sugar in vinegar over a low heat, then boil till syrupy - add clean, dry fruit and poach for about 10mins - put in jars while still hot and then seal - store in dark for a couple of months before eating

Galtizz · 10 June 2005 at 12:21PM

I did some chillies olive oil just before Xmas (Xmas eve

) last year and they are just being used now, they haven't gone mouldy? The only thing I can think of is that there were only 2 or 3 chillies in a big bottle of olive oil so they were all well submerged and the opening was tiny?

I'd suggest that you make sure that the peppers (or whatever you use) are totally covered in oil, what lid did you use? Mine was a screw top and the opening was very very small. Did you put a grease proof lid on? You can buy these from Lakeland or you might be able to cut out grease proff paper? you need to make sure they are really securely fastened. These stop the air getting in and making the peppers mouldy? That might work?

HTH

EDIT: After reading the other posts I've realised that this would only work for the time the jar is sealed, but you could make them in summer, seal them, store them in a cool dark place and mark the jar store in cool day place, once open use within 1 week (like they do from the supermarket). Then they should keep OK until Xmas.

Debt_Free_Chick · 10 June 2005 at 5:33PM

You need a sterilised container for any preserve. And you need to exclude air, if you are intending to preserve for any length of time. The mould is likely to be air-borne spores that got into the container - or were already in the container, if it were not sterilised.

To sterilise - wash thoroughly in soapy water. Rinse, dry and then put in a low oven for 30 mins - more won't do any harm.

HTH

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