Recipe Canned vegetable macedon

1. After scoring, peeling, washing and cutting of the different ingredients chosen, whitening these seasonal vegetables with boiling water by pouring them separately: starting with the longest to cook, that is to say the flageolets (10 minutes), then the carrots (6 minutes), the green beans, the turnips and the peas (5 minutes) and finally the cauliflower (2 minutes).
2. Then rinse them with cold water and then fill the jars, taking into account that fresh green vegetables swell.
3. Cover your homemade vegetable macedonia with a boiling brine, salted 20 g/liter up to 2 cm from the edge.
4. Close and proceed immediately to heat treatment for 1h15 at 100 ° C.

Tips: This canned vegetable recipe will be the basis for a traditional mayonnaise vegetable macedonian or for a delicious cake macedon of vegetables for example.