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1
Wash your hands, the jars and lids thoroughly.
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2
Sterilise the lids or rubber seals by boiling them.
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3
Leave everything to air dry.
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4
Pre-heat the oven to 200C.
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5
Wash all the vegetables and trim off the ends, then cut them into slices around 1cm thick.
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6
They need to fit in the jars but should not be paper thin.
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7
Place the vegetables into a deep oven tray(s) and season with salt and pepper then drizzle with olive oil.
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8
Cook for around 30 minutes.
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9
In the meantime, boil water in a pot and add salt, pepper, a bunch of dried herbs and the smashed garlic cloves.
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10
Remove the vegetables from the oven and stack them up inside the jars in colourful layers using a set of tongs.
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11
Pour the boiling water over everything, then another drizzle of olive oil in each jar.
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12
Leave a little room, don't fill it entirely to the brim.
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13
Make sure that the edges of the jar are perfectly clean, then close your lids, or screw on the caps.
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14
Place a towel at the bottom of a pot, then place the jars gently down on top of it.
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15
Cover them with hot water and cook for 90 minutes (starting when the water is boiling).
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16
Let the jars cool down completely and naturally.
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17
Don't try to speed things up.
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18
Test that the jars stay sealed by themselves.
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19
If they are loose or opening easily, you must redo the heat treatment.
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20
Store in a cool and clean dry place.
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21
The jars should last for up to 12 months.
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22
DO NOT EAT from the jars if the lid is open or loose, you can smell something strange or if there is mould.
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23
Throw it away right away.
