Pickled Asparagus and Mixed Vegetable Giardiniera

Asparagus, mixed vegetables as desired, 1 liter of water, 500 ml of white vinegar, 25 g of salt, and 50 g of sugar.

To ensure that vegetables retain their vibrant flavor, crisp texture, and fresh quality, follow this preservation process that uses the MultiFresh Next® blast chiller:

1.Vegetable Preparation:
Thoroughly wash and clean the vegetables.

2.Canning:
Place the raw vegetables in jars.

3.Brine:
Prepare a balanced brine with 1 liter of water, 500 ml of white vinegar, 25 g of salt, and 50 g of sugar. Pour the brine over the vegetables in the jars.

4.Sealing:
Tightly seal the jars or vacuum-seal the bags.

5.Pasteurization utilizing the MultiFresh Next system for a controlled pasteurization cycle:
-Preheat to 85°C.
-Maintain temperature above 85°C for 4 hours.
-Mature at 75°C for 30 minutes.
-Rapidly cool to -7°C for 30 minutes followed by an additional hour at 0°C.

6.Storage:
Store the products at a temperature of +3°C in holding cabinets.

The Irinox Multifresh Next® blast chiller allows to produce large quantities when the product is in season, when it is tastier and less expensive. It consistently offers a product of unvarying high quality.