Produce packaged in large tin cans may cause storage problems after being opened.
When I find produce on sale in large 1/2 or 1 gallon size tin cans at a really low price I bring it home and spend a little time ‘re-packing’ into smaller more useful size jars. For me that means using pint size jars.
Any produce packaged in tin cans not consumed in one or 2 meals may become a storage problem. What do you do with a 1/2 tin can of pickled peppers?
Pack hot sterilized jar(s) with peppers. Fill jar to within 1/2 of the top with boiling vinegar, seal. Allow to cool to room temperature, check to see if jar is sealed, then store in refrigerator for up to 1 month. For longer term storage process your jar(s) in a boiling water bath for 10 or 15 minutes. Allow to cool, check to be sure your jar(s) are sealed and move them to a cool, dark place in your pantry.
Hint: When repacking discard liquid from the can and use fresh white or cider vinegar rated as being 5% acid content.
Customize your repacked produce. Add 1 o 2 peeled whole cloves of garlic in each jar.
Add color by adding a few carrot or red and yellow bell peppers sliced length wise.
Nuts packaged in large cans or bags or fresh shelled nuts will benefit being repacked in small more useful size containers. Store out of direct daylight in a dark cool place in your pantry.
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Why is common sense so uncommon?