First of all, freezing vegetables is the simplest and quickest way to ensure the continuous preservation of vegetables. But the process of freezing and thawing will destroy the texture of vegetables. It is also worth remembering that freezing can't kill all bacteria, and many bacteria just stay dormant until thawing. It is best to blanch the vegetables before freezing, and then put them in the refrigerator.
Second, the relatively simple preservation method of canning is to seal vegetables in a sterile and closed environment. Can be successfully canned by heating sterilization and sealing. To make canned vegetables at home, you need a jar, a lid, a funnel and a cauldron for blanching. The principle is to kill the bacteria in the jar by heating, and then apply steam pressure to the sealed container, leaving a sterile vacuum, so that vegetables can be kept relatively fresh for several months.
Thirdly, the potentially dangerous pathogens of pickling can not survive under the acidity of vinegar, which means that vegetables can be safely eaten for a long time. Pickling is a simple food preservation method, but it greatly changes the flavor of vegetables. This process is usually mixed with white vinegar, salt and sugar and cooked in a pot. Put the vegetables in a sealed jar, pour the solution on it until it is completely submerged, then seal the jar and store it.
Fourth, dehydration is to remove water from vegetables. Because bacteria need water to survive, dehydration can ensure that vegetables will not go bad over time. This process also completely changed the texture and taste of food. The simplest way to dehydrate vegetables is to use a special dehydrator. Simply put the vegetables into the machine, and then select the appropriate settings to achieve dehydration. If vegetables still feel sticky or spongy after dehydration and drying, they need to be further dried.