{"id":14540,"date":"2023-10-13T09:26:54","date_gmt":"2023-10-13T13:26:54","guid":{"rendered":"https:\/\/immigrantquebec.com\/fr\/?p=14540"},"modified":"2023-10-13T09:32:06","modified_gmt":"2023-10-13T13:32:06","slug":"les-conserves-alimentaires-une-tradition-quebecoise","status":"publish","type":"post","link":"https:\/\/immigrantquebec.com\/fr\/conseils-d-experts\/les-conserves-alimentaires-une-tradition-quebecoise\/","title":{"rendered":"Les conserves alimentaires, une tradition qu\u00e9b\u00e9coise"},"content":{"rendered":"

Par souci d\u2019\u00e9conomie, volont\u00e9 de manger (au moins en partie) local \u00e0 l\u2019ann\u00e9e, ou par nostalgie des traditions, la mise en conserve conna\u00eet un regain de popularit\u00e9. Sortez vos bocaux, votre casserole (ou, pour les plus avertis, votre autoclave), et d\u00e9couvrez les aliments couramment mis en conserve au Qu\u00e9bec depuis la g\u00e9n\u00e9ration de nos grands-m\u00e8res\u2009!<\/em><\/p>\n

M\u00eame si la mise en conserve a vu le jour en 1795, il aura fallu attendre environ 1940 avant que cette technique se r\u00e9pande dans les foyers qu\u00e9b\u00e9cois<\/a>. Encore aujourd\u2019hui, on profite des r\u00e9coltes de la fin de l\u2019\u00e9t\u00e9 et de l\u2019automne pour faire des provisions d\u2019aliments saisonniers \u00e0 d\u00e9guster \u00e0 l\u2019ann\u00e9e. On y voit l\u2019occasion de r\u00e9aliser une activit\u00e9 en famille ou entre amis, mais aussi de tirer profit des nombreux avantages des conserves maison\u00a0: elles sont, aux dires de la majorit\u00e9, meilleures que leur \u00e9quivalent du commerce\u2009; elles se gardent plusieurs mois\u2009; et leur empreinte, tant \u00e9cologique que sur le portefeuille des consommateurs, est sans comparaison avec les produits import\u00e9s au Qu\u00e9bec pendant la saison froide.<\/p>\n

Voici quelques incontournables \u00e0 \u00ab\u2009mettre en canne\u2009\u00bb avant l\u2019arriv\u00e9e de l\u2019hiver\u2009!<\/p>\n

Ma\u00efs<\/strong>. Il suffit de blanchir les \u00e9pis, de retirer les grains, puis de les laisser mijoter quelques minutes avec du liquide et des assaisonnements au choix pour garder sous la main des grains de ma\u00efs croquants \u00e0 consommer de plusieurs fa\u00e7ons (p\u00e2t\u00e9 chinois, salsa, salade, soupe, etc.).<\/p>\n

Carottes<\/strong>. On peut les blanchir, puis les couper en rondelles, en cubes ou encore, les peler et les conserver enti\u00e8res si elles sont petites. Pour compl\u00e9ter, on y ajoute peu de liquide (le jus de cuisson fait bien l\u2019affaire), des \u00e9pices au go\u00fbt, et le tour est jou\u00e9\u2009!<\/p>\n

Haricots verts ou jaunes. <\/strong>Apr\u00e8s avoir coup\u00e9 les extr\u00e9mit\u00e9s et retir\u00e9 les parties ab\u00eem\u00e9es, le cas \u00e9ch\u00e9ant, on recouvre les haricots entiers ou en morceaux d\u2019eau bouillante, sans les faire cuire.<\/p>\n

Cornichons. <\/strong>Les cornichons \u00e0 mariner peuvent servir \u00e0 concocter plusieurs recettes de conserve populaires\u00a0: cornichons \u00e0 l\u2019aneth, cornichons sucr\u00e9s ou de la relish, notamment.<\/p>\n

Betteraves. <\/strong>Rien de tel que des betteraves marin\u00e9es avec du vinaigre et un agent sucrant (sucre, cassonade) pour garnir des salades ou accompagner plusieurs mets \u00e0 base de viande.<\/p>\n

Tomates.<\/strong> Les tomates figurent sans conteste parmi les aliments les plus polyvalents \u00e0 mettre en conserve. On peut en faire des r\u00e9serves de pur\u00e9e, de tomates enti\u00e8res, de tomates en d\u00e9s, de ketchup, de salsa, de sauce tomate, de tomates s\u00e9ch\u00e9es au four dans l\u2019huile, et bien plus\u2009!<\/p>\n

(Petits) fruits<\/strong>. Que fait-on avec les r\u00e9coltes de fraises, de bleuets, de framboises et d\u2019autres (petits) fruits du Qu\u00e9bec\u2009? Toutes sortes de d\u00e9clinaisons \u00e0 tartiner : confitures, gel\u00e9es, ou encore compotes, qui se cong\u00e8lent d’ailleurs tr\u00e8s bien.<\/p>\n

Mets cuisin\u00e9s. <\/strong>Potages, soupes, sauce \u00e0 spaghetti, rago\u00fbt de boulettes\u2026 Les r\u00e9coltes de saison sont toutes d\u00e9sign\u00e9es pour pr\u00e9parer plusieurs bonnes recettes \u00e0 mettre en conserve\u2009!<\/p>\n

La bonne technique pour garantir la s\u00e9curit\u00e9 alimentaire<\/strong><\/h2>\n

La mise en conserve, bien qu\u2019assez simple \u00e0 r\u00e9aliser, requiert une technique s\u00e9curitaire, c\u2019est-\u00e0-dire qui permet d\u2019atteindre une temp\u00e9rature assez \u00e9lev\u00e9e pour d\u00e9truire les spores qui causent le botulisme (une intoxication mortelle). La mise en conserve au four ou au lave-vaisselle est \u00e0 proscrire, donc\u2009! On optera plut\u00f4t pour un traitement \u00e0 l\u2019eau bouillante ou \u00e0 l\u2019autoclave, une casserole \u00e0 pression sp\u00e9cialement con\u00e7ue pour la mise en conserve qui atteint une temp\u00e9rature sup\u00e9rieure \u00e0 celle d\u2019une casserole d\u2019eau bouillante. On choisira en fonction de l\u2019acidit\u00e9 des aliments. Les aliments acides (confitures, tomates additionn\u00e9es de citron ou de vinaigre, aliments marin\u00e9s, relish, etc.) peuvent \u00eatre st\u00e9rilis\u00e9s dans une casserole d\u2019eau bouillante sans crainte. En revanche, les recettes \u00e0 faible acidit\u00e9 (l\u00e9gumes dans l\u2019eau, mets \u00e0 base de viande, potages, etc.) doivent \u00eatre st\u00e9rilis\u00e9es dans un autoclave pour des raisons de s\u00e9curit\u00e9.<\/p>\n

Avant d\u2019ouvrir une conserve, examinez toujours le bocal\u00a0: s\u2019il pr\u00e9sente des signes de d\u00e9t\u00e9rioration (disque mal scell\u00e9, liquide brouill\u00e9, moisissures, etc.), \u00e9vitez de consommer son contenu.<\/p>\n

Conserves ou cong\u00e9lation\u2009?<\/strong><\/h2>\n

Mise en conserve et cong\u00e9lation des aliments sont, dans les faits, assez compl\u00e9mentaires. Plusieurs foyers, au Qu\u00e9bec et ailleurs au Canada, tirent d\u2019ailleurs pleinement parti des deux \u2014 d\u00e8s lors qu\u2019ils ont l\u2019espace suffisant pour le faire.<\/p>\n

Quant \u00e0 ceux qui seraient tent\u00e9s de tout miser sur la cong\u00e9lation (quitte \u00e0 investir dans un second cong\u00e9lateur d\u00e9di\u00e9), soyez avertis\u00a0: outre la consommation suppl\u00e9mentaire d\u2019\u00e9nergie, les coupures de courant hivernales sont une r\u00e9alit\u00e9 avec laquelle composer au Qu\u00e9bec.<\/p>\n

Voici, d\u2019ailleurs, les recommandations gouvernementales<\/a> en mati\u00e8re de traitement des aliments r\u00e9frig\u00e9r\u00e9s ou congel\u00e9s, en cas de panne prolong\u00e9e.<\/p>\n

Bonne saison des conserves\u2009!<\/p>\n

Photo\u00a0: Anita Austvika<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

Par souci d\u2019\u00e9conomie, volont\u00e9 de manger local en hiver ou par nostalgie des traditions, la mise en conserve conna\u00eet un regain de popularit\u00e9.<\/p>\n","protected":false},"author":3459,"featured_media":14542,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[103],"tags":[],"class_list":{"0":"post-14540","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-conseils-d-experts","8":"entry"},"acf":[],"yoast_head":"\nLes conserves alimentaires, une tradition qu\u00e9b\u00e9coise - Immigrant Qu\u00e9bec<\/title>\n<meta name=\"description\" content=\"Par souci d\u2019\u00e9conomie, volont\u00e9 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