How To Store Vegetables For The Winter
How to store vegetables for the winter, preserves genuine and tasty to eat during the cold season. Let’s see how many ways we can preserve fresh vegetables.
Legumes are excellent natural resources of protein and are very energetic; during the winter, they can be used to prepare soups, but also dumplings and buns. In the market, there are already cooked vegetables and ready to eat, but they are full of salt and preservatives, in addition to not having a certain excelled flavor. That’s why at home preparing vegetables for canning is a great way to save, not to pollute with packing and products out of season and, above all, to enjoy a genuine product. The season of legumes is the summer is between June and August, in fact, that the best beans are harvested, but are always associated with winter. For this reason, now is the right time to buy the most delicious fresh vegetables and store them for the winter. We discover some preservation technique.
Vegetables how to store lentils, beans, peas and chickpeas
If you have purchased still in the pod legumes, empty them, quickly wash the vegetables in cold water, without letting in water for too long. If you chose to buy legumes already out of the pod, however, wash them, while the dried ones must be soaked in water for a few hours (at least 8) and washed after having regained some ‘hydration. Legumes can be stored both cooked and raw.
Store the cooked legumes
If you want to cook, you know that legumes double their weight, then with 500 grams of raw vegetables will get a pound of cooked legumes. Unsalted legumes, you risk making them hard, but season with herbs such as rosemary, black pepper and sage, placed in cheesecloth, to remove after cooking. The salt (one level teaspoon per 500 grams of pulses) must always be added at the end. The legumes are baked with care, for at least one hour, preferably in a ceramic pot. Once ready, must be left to cool and placed in sterilized glass jars, and then, if you want, you can proceed to the second sterilization with jars full and tightly closed. In this way, the pulses are immediately ready to taste, both as a boundary, either in addition to soups. The cooked vegetables can be frozen, rather than being put in jar in this case, it is appropriate to use containers and not bags, for freezing.