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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Holiday Baker is looking for: (2 recommendations)
TY to everyone that responded on my question about Leeks earlier. I ended up having to leave shortly after I left. Sorry, for the plethora of questions lately. Been doing a lot of inventory of my kitchen lately and just have so many questions. One more if it is okay. A lady on cooking show the other day made preserved vegetables in a jar. Kind of the Italian pickled vegetables (cauliflower, carrots, string beans, and onions). She put them in a jar like I will post and then said they will last 3 months in the fridge. Can someone tell me how this jar is different than the hot water canning? I bought a jar like this to test it. Found it for 4.99. This is a replica from Amazon. TIA again!

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Last updated: May 17, 2014 7:59 pm
Posted: May 17, 2014 3:04 pm
Commented by: Holiday Baker
May 17, 2014 3:04 pm
Holiday Baker
May 17, 2014 3:07 pm
She sprinkled the vegetables in my question with salt. Refridgerated 24 hours then rinsed with water. Poured wine vinegar on the vegetables and put them back in the fridge for 24 hours. Drained off most of the vinegar, tightly packed the vegetables in a jar similar to the one I posted, poured in some olive oil, closed the jar, then said they will last 24 hours. It does seal super well! I thought though, that preserved vegetables and fruits needed to be put in a hot water canner. Is that only if they won't be eaten in 3 months? Why this type of jar? Is it the salt and vinegar process that makes them last 3 months or this air tight jar?
Holiday Baker
May 17, 2014 3:07 pm
I am sorry, she said they will last 3 months.
Recommended Recipe:
Photo of: Hot Italian Giardiniera

Hot Italian Giardiniera

Submitted by: PHONETEK 
A hot and tangy, pickled pepper and jalapeno topping for Italian beef sandwiches, sausages, French dips, pastas, pizzas, and more. 
Recommended by: Holiday Baker
May 17, 2014 3:09 pm
Okay, this is similar to what she made, but without the peppers. Even the method sounds somewhat similar.
Holiday Baker
May 17, 2014 3:11 pm
It's a nice day out, so I am probably going back outside. I will check back if there is anyone that is good with preserving and knows what I might be talking about. TIA
May 17, 2014 3:17 pm
I make this mix often, except I add in a lot more of some stuff and cut way back on the olive oil. I don't know why hot water canning allows you to store outside of the fridge and this method doesn't. I want to try some hot water canning this coming winter.
May 17, 2014 3:18 pm
And I just use regular canning jars instead of one like you linked.
Holiday Baker
May 17, 2014 3:25 pm
Aha, that is it. The difference is one does not have to be stored in the fridge but on the shelves. I was just looking for a way to preserve vegetables or fruits besides the freezer and I have no idea how to do the hot water canning or space for equipment and jars. One day! This will be as close as I get for now. :D
May 17, 2014 4:47 pm
BW, she probably used that jar because it is pretty. I pickle cukes/onions and a cuke relish and they go into leftover jars(Prego, pickles, jelly)with no problem into the fridge and are good for several months. I have never done any type of oil with them as the oil type usually only are safe to eat for a few days. Regular canning recipes are shelf stable with no need to refrigerate. The ones I do get hot liquid poured over and seal theirselves as they cool, but still need to be refriged as I don't do hot water bath with them nor the regular canning seals they need. Here are the pickles.... . Here is the relish one, great on dogs, burgers, etc...
Holiday Baker
May 17, 2014 7:18 pm
TY Sassy, will look at your recipes. I see probably for television they used a nicer jar. I was curious about the oil added to. It seems to me they wouldn't be pickled tasting, but more like a salad.
May 17, 2014 7:59 pm
I can jalapino peppers in water,olive oil,and vinegar.My old canning book has this recipe an lots more.Blender Woman you need a good canning book to start.The Blue Book is as close to mine as it gets.Kerr is the oldest I have, but it was bought out by Ball.It explains a lot for you.
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