• Skip to primary navigation
  • Skip to main content

Biomanantial

Slimming, Beauty, Medicinal Plants

Main Navigation

Biomanantial

What would you like to find?
Browse by categories
  • Dietetics
    • Edible seaweed
    • Lose weight
    • Healthy Food
    • Diets
    • Syrup sap diet
    • Dietary
    • Vegetarian
    • Macrobiotic Food
  • Health
    • Pregnancy & Parenting
    • Fitoterapia
    • Herb teas
    • Manual therapy
    • Nature Centers
    • Alternative Therapies
    • Chinese Medicine
  • Beauty
    • Hair Care
    • Facial Care
    • Skin
    • Natural Cosmetics
    • Chest, Legs and Buttocks
  • Personal Development
    • Emotional Intelligence
    • Stress and Anxiety
    • Dating and Love
  • Organic Farming
    • Organic Nutrition
    • Natural Life
    • Environment
    • Transgenics
  • Sports nutrition
    • Burn Fat
    • Supplementation
    • Training and Exercises
  • Recipes & Cooking
    • Food Therapy
    • Seaweed Recipes
    • Soya recipes
    • Fruit recipes
    • Recipes with vegetables
    • Recipes with Grains
    • World Cuisine
  • Biomanantial from A to Z
  • All topics

How to Make Canned Goods at Home

How to Make Canned Goods at Home
  • Vegetable Protein Recipes
  • 7 Natural Beauty Tips to be more beautiful

Published: 09/30/2015 - Updated: 02/17/2018

Author: Nayeli Reyes1 Comments

The words “canned goods” are generally used to refer to foods that have undergone some sort of preservation method (be it a brine, vinegar marinade, fermentation, etc.), that are stored in jars (or cans).  They can be used in times when fresh food is scarce.  Today, the use of refrigerators have made these preservation methods lose their original purpose.  Preservation methods are no longer as necessary as they were in so many houses from long ago.  By learning to preserve food, however, we also discovered that chemicals change original flavors.  Even though we really like the flavor of fresh food, we have also learned to love the taste of these foods after they have been transformed through the preservation process, and we have learned how to create new recipes with them.

Think about using a fresh pineapple to make a salad, and how rich is tastes when preserved in syrup, to make a cake.  Or think about how tasty a cucumber is as an appetizer, but it’s also delicious when made into pickles to serve alongside hotdogs.  That’s why we need to hold on to this art of preserving foods.  It enriches our cuisine, which is why I’m going to give you a few recipes so that you can choose to preserve food as well.  Don’t forget to post comments about your favorite preserves, or how any of these recipes below turned out.

Pineapple in syrup

Ingredients:

  • 1 pineapple
  • 500 grams sugar
  • 1 liter water
  • 1 stick of cinnamon

Directions:

  1. Start by cutting the pineapple up.  Remove the peel and cut out the center.  You can use a special instrument made to do so, or simply use a knife.  Cut them into slices or into cubes.
  2. Place the sugar and water into a pot.  Heat until the sugar dissolves, then add the cinnamon stick.
  3. Heat the syrup to boiling.  Test it to make sure it’s not too thick.  If it is overly thick, add a bit more water.
  4. Add the previously diced pineapple, and once again bring to a boil until the pineapple is soft.
  5. Once the pineapple is ready, store in previously sterilized jars with a hermetic seal.
  6. Cover tightly and place in a pot of boiling water.  Heat for approximately 15 minutes, then either enjoy your pineapple in syrup, or store it.

Pickled Cucumbers

Ingredients:

  • 2 cucumbers
  • ¼ c. water
  • ¼ c. sugar
  • ½ c. vinegar
  • 2 cloves garlic
  • 1 Tbsp. dill
  • 2 to 3 bay leaves
  • 1 tsp. chili flakes
  • 5 whole peppercorns
  • Salt to taste

Directions:

  1. You can use any variety of cucumber that you like.  First cut the cucumbers either in slices or into cubes.  If they’re small enough you could even leave them whole.  If you’re going to slice them, try not to slice them too thin so that they retain their rich, crunchy consistency.
  2. Place the cucumbers in a colander or a sieve, and add the salt.  You should add quite a bit of salt so that it can extract the moisture in the cucumbers.  Don’t worry, they won’t be too salty.
  3. Let the cucumbers set for approximately 15 to 30 minutes in a bowl or deep container, allowing the water that the salt pulls out to run out. 
  4. Prepare the pickling mixture: in a bowl, add the vinegar and water.
  5. Add the rest of the spices: the bay leaf, the peppercorns, the chili flakes and the sugar.
  6. Cook until everything is dissolved and started to boil.
  7. Wash your cucumbers to remove any excess salt that you added, then dry well.  Add the cucumbers and garlic, alternating with the dill, in a previously sterilized container.  Arrange these ingredients in layers until you fill the jar.
  8. Add the mixture that you brought to a boil, then close the lid on the jar.  Allow to set at room temperature, or until the next day, until it cools.  This will give your cucumbers the texture and the flavor you want.

Pickled Cauliflower

  • Saffron Recipes
    MORE IN BIOMANANTIAL
    Saffron Recipes

Ingredients:

  • 1 head of cauliflower
  • 1 carrot
  • ¼ onion
  • 4 cloves garlic
  • 1 c. water
  • 1 c. vinegar
  • ¼ c. olive oil
  • ¼ tsp. cumin
  • ¼ tsp. thyme
  • 1 to 2 bay leaves
  • Salt and peppercorns to taste

Directions:

  1. Separate the cauliflower florets and cook by boiling or steaming, until soft.
  2. In a deep pot, add the olive oil and then adding the garlic cloves, previously peeled.
  3. Sauté the garlic, then add the carrot and onion, sliced.  Sauté until golden.
  4. Add the bay leaves and previously diced cauliflower.
  5. Add the spices: cumin, pepper, salt and thyme, and mix everything well.
  6. Lastly, add the vinegar and water. Bring to a boil and boil for approximately 15 minutes.
  7. Store in a hermetically sealed jar.  These can be eaten immediately, warm, or they can be stored in the fridge and eaten cold.

1 estrella2 estrellas3 estrellas4 estrellas5 estrellas

(1 votes, average: 4.00 out of 5)

Loading...

About the author

By Nayeli Reyes

Nayeli is an expert cook, with the title of Chef by the International Culinary School of Guadalajara (Mexico), where she obtained the honorable mention for her great talent and dedication. In Biomanantial.com she presents her best recipes so that we can prepare them easily.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie policy

Reader Interactions

You may also be interested

  • Are you in the middle of a violent relationship? Are you in the middle of a violent relationship? When one of the members, regularly the male, uses physical, emotional, or sexual abuse to [...]
  • Pest control: uses of biological shield Pest control: uses of biological shield To combat pests that threaten organic farming crops in Altea, people throw millions of larvae reared in [...]
  • Natural remedies against Colds Natural remedies against Colds Sounds the alarm but you do not want to wake up, head hurts and you [...]

You are here: Biomanantial » Recipes & Cooking » Recipes with vegetables » How to Make Canned Goods at Home

All about Recipes with vegetables

  • Authentic Mexican Vegetarian Taco recipes Authentic Mexican Vegetarian Taco recipes Tacos are a Mexican food based in tortilla, are very easy to make, rich and [...]
  • Recipes with Capers: Delicious Mediterranean Flowers Recipes with Capers: Delicious Mediterranean Flowers A lot of times we end up using a wide array of different ingredients without [...]
  • Recipes with Alfalfa (leaf) Recipes with Alfalfa (leaf) It is rich in iron, purified and rich in natural fiber; alfalfa also contains a [...]
  • Cooking Asparagus: Healthy and easy recipes Cooking Asparagus: Healthy and easy recipes Asparagus (Asparagus officinalis) is a plant from the Mediterranean, was part of the food of [...]
  • Tomato Recipes Tomato Recipes Red tomato is used for dressing a host of soups, pastas, dips, dressings, stews, pizzas, [...]
Comments
  1. Stacy

    19 de October de 2015 at 21:31

    Who would have known that preserving or canning would be so easy?! One of my goals over the next few years is to get really good at preserving foods (salmon, vegetables and fruit), but I just feel like I don’t have any extra time right now to invest in it. This sounds easy though

    Reply
Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

   1See comments  

Copyright © 2023 · Biomanantial
   
Disclaimer  About Us  Cookies Policy  Privacy policy  Contact  Topics
RIVAS INTERNET S.L. CIF: ESB86492501 Travesía Fortuny, 2. 28300 Aranjuez. Spain.
The services, content and products on our website are for informational purposes only. Biomanantial does not provide medical advice, diagnosis or treatment