Description
PRODUCTION TECHNIQUES
For the production of the “Stewed Turnips”, freshly picked peaks are used. After having washed and cleaned the stiffer stems and yellowed leaves, they are cooked in water previously brought to a boil until they become slightly more tender. They are then drained and left to cool. Once cold, they are seasoned with a preparation obtained from the combination of oil, spicy oil, lemon juice, vinegar and salt. The product thus obtained is placed in jars which, after being hermetically sealed, are placed in the baskets for pasteurization where the turnip greens complete the cooking, remaining immersed for 15 minutes in water brought to a temperature of 102 ° C, until reaching a temperature of 87 ° C at the core of the product itself.
PAIRINGS
Stewed turnips are excellent to accompany meat, sausages, cheeses but also to season baked recipes, pizzas, panzerotti and focaccia.
HANDLING and STORAGE
Keep away from sources of light and heat. Store the product in environments in good hygienic conditions and with a temperature not exceeding 33 ° C. do not continue storage beyond the maximum storage term indicated on the package.
The packaging is fragile as the material used is glass which does not withstand shocks or excessive static loads. Avoid stacking more than 10 boxes, bumping or knocking over the packaging. In case of overturning of a box, check the condition of the packages contained inside (there must be no cracks, chips, cracks, dents on the lid, etc.). If the packaging is not intact, send for disposal.
Once the jar has been opened, store in the refrigerator at a temperature of + 4 ° C.
PACKAGING MATERIALS
The product is packaged in transparent glass jars intended for food use.
The lids are made of steel with a food-grade rubber membrane that ensures the watertight seal of the package and prevents direct contact of the product with the metal.
