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Vegetables Preserved In Vinegar, Brine, Oil And Mushrooms

VEGETABLES PRESERVED IN VINEGAR, BRINE AND OIL

These products can be divided into two broad categories:

“Acid preserves”, in that the production and stabilization methods, as well as the preservation times and conditions of the same, maintain the pH at a maximum of 4.6: 1. Acid preserves covered with liquid: mainly one vegetable or mixed vegetables, whole or cut, covered with preserving liquid consisting of aqueous solutions of vinegar and/or acidity regulators.
2. Oil preserves: mainly one vegetable or mixed vegetables, whole or cut, previously acidified by immersion in aqueous solutions of vinegar and/or acidity regulators, then covered with oil.
3. Liquid-free vegetable preserves: one vegetable or mixed vegetables, whole or cut, previously acidified by immersion in aqueous solutions of vinegar and/or acidity regulators, and then packaged without any liquid or sauce.

“Non-acid preserves”, preserves with pH> 4.6:
1. Products with reduced water activity: mainly vegetable-based preserves that undergo one or more technological processes to reduce the activity of the water present in the preserves themselves.
2. Non-acidic vegetable preserves with or without liquid or oil: one vegetable or mixed vegetables, with pH> 4.6 and stabilised by sterilisation.

HISTORY

The practice of preserving food in salt, vinegar and oil has ancient origins. The action of these substances makes it possible to maintain the main organoleptic cha