Jardiniere Jardiniere

Jardiniere 150 Image by: Jardiniere 150 Author: Canadian Living

Vegetables and other low-acid foods are normally processed in a pressure canner. Here, the high vinegar content is a preservative, allowing use of a boiling water canner. Count on this mix to adorn relish trays and team up with cheese and meat.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2008



In saucepan of boiling water, blanch onions for 30 seconds. Immerse in cold water; drain and peel. Set aside.

In saucepan, bring vinegar, sugar, salt, celery seeds, mustard seeds, peppercorns and bay leaves to boil; boil for 5 minutes.

Add beans, zucchini, cauliflower, carrots and onions; return to boil. Remove from heat. Discard bay leaves.

Into 2-cup (500 mL) canning jars, tightly pack vegetables to within 3/4 inch (2 cm) of rim. Pour in vinegar mixture, leaving 1/2-inch (1 cm) headspace.

Cover with prepared lids. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.

Nutritional facts Per 1/4 cup (50 mL) : about

  • Sodium 90 mg
  • Protein 1 g
  • Calories 31.0
  • Total fat trace
  • Cholesterol 0 mg
  • Saturated fat 0 g
  • Total carbohydrate 8 g


  • Iron 1.0
  • Folate 4.0
  • Calcium 1.0
  • Vitamin A 9.0
  • Vitamin C 7.0
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