You don't necessarily need preserving jars and special equipment for preserving. Pretty much any kind of vegetable can be preserved in a very simple way, using the same process that is used to make jam. 

How to cook vegetables quickly, preserve vitamins and keep them tasty

First of all, you need normal jam jars of any size. The only important thing is that they have a well-fitting, well-sealing lid. These jars and the lids must be rinsed thoroughly and placed in boiling water for a few minutes to sterilise them.

Meanwhile, wash the vegetables and cut them into small pieces. Put the vegetables in a saucepan and add enough water and vegetable stock. If you like, you can also add a few cloves of garlic and rosemary.

Now cook the vegetables normally in the pot, about 15 to 20 minutes.

When the vegetables are cooked, carefully remove the jam jars from the hot water (wearing a glove so you don't burn yourself!) and place them in a row on the worktop.

Now fill the still boiling hot vegetables with the broth into the jars, ideally using a spoon to press down nicely in the jar so that no air bubbles remain inside.

Fill the broth all the way up to the rim and screw the jam jar down tightly, as tight as you can. Then turn the well-sealed jars upside down to cool. They must not touch each other. Only when they have cooled down completely, turn the jars upside down again to store them.

If there is any leftover stock in the pot, you do not need to pour it away, as it is very suitable for a fresh soup.

With this quick and easy method, you can preserve everything from spinach and chard to tomatoes. During storage, the flavour of the rosemary, garlic and vegetable stock infuses beautifully into the vegetable pieces and tastes wonderful straight from the jar!

Due to the short cooking time, the vitamins are largely preserved. As with jam, the jar closes completely airtight when cooled.