Recipe Assortment of small canned vegetables

1. As a variety of tomatoes, preferably choose cherry tomatoes.
2. Clean vegetables (white beans, cherry tomatoes, carrots, celery, cauliflower). Cut the carrots and celery. Blanch cherry tomatoes, carrots, celery and cauliflower separately 1 to 2 minutes in boiling water. Blanch the beans for ten minutes, which will have previously been allowed to soak some time.
3. Reserve them separately and drain them.
4. Fill the jars with vegetable layers by finishing with the tomatoes and inserting the bay leaves, the tarragon branches, the garlic, the onions, the cloves and the pepper.
5. Cover up to 10 cm from the edge (the beans swell) with boiling salted water about 20 g per liter.
6. Close and immediately proceed to the heat treatment of your small canned vegetables for 1h15 at 100 ° C.

Little tip: possibility of adding other vegetables, peas, turnips ...