Hot oil packing Jiardinere

I just discovered a fun new canning technique using hot oil and an oven instead of boiling water!
First, we prepped our veggies (red and green Bells, jalapenos, olives, carrots, cauliflower and onions) and then let them sit in a brine (champagne vinegar, water and salt) for 48 hours. We drained them, but did NOT rinse them.

Then we sanitized our jars and kept them on the rack over the stoves to keep them hot. We filled them with our jiardinere and poured 200 F degree extra virgin olive oil into the jars, being careful not to squish the veggies together. The temperature of the oil is very important- maintain it at 200 F constantly.  Too hot and the oil will begin to break down, too cool and the veggies will be soggy, not crisp.

Then, using a wooden skewer we carefully moved the veggies around in the oil to remove any air bubbles. Wipe off the rim of the jar (being very sanitary) place the lid on top as you would with regular canning methods. Of course, this means you don’t tighten the lids all the way.

After that we put the filled jars into a hotel pan and popped them in the oven for around 7 minutes.  Then we took them out and made sure they sealed properly.  We let them sit on a cooling rack overnight and in the morning double checked to make sure they had sealed.  They had, so we tightened the lids all the way. And that’s it!  It’s SO easy and a fun alternative to the regular canning method.  Here’s a pic (below) of the finished jars.

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