Grandma's Conservation Secrets

Cucumbers, tomatoes, peppers... It is impossible to imagine a full-fledged summer without delicious preparations!

Cucumbers, tomatoes, peppers... It is impossible to imagine a full-fledged summer without delicious preparations! Especially if fresh vegetables grow in the garden next to the house. Just remember what crispy cucumbers your grandmother treated you to ... Today we will share the secrets of perfect preservation, like grandmother's.

1 rule

 

Carefully choose vegetables for preservation: all fruits should be fresh, clean and undamaged, preferably young.

2 rule

The jars in which you will preserve the vegetables must be intact - without damage, the lid is even.

3 rule

Fill the jar with fruits "under the lid", so you save the product from oxidation and spoilage, this is due to the fact that less air will remain in the jar.

4 rule

 

Store preservation in a cool place - a cellar, for example, the optimum temperature is not higher than 10 degrees Celsius. In the cellar, blanks can be stored for up to 2 years, in the pantry - 1-1.5 years.

Rule 5

Before preservation, pour boiling water over the vegetables, so you keep the bright color of the fruit, and your preparations remain attractive and appetizing.

6 rule

 

Don't forget to sterilize the jars.

In the oven: wash the jars thoroughly and send them to the oven, heated to 100-130 degrees, for 5 minutes, so that the jars are completely dry. In the microwave: wash the jars, pour some water and put them in the microwave for 2 minutes. In the multicooker: pour 400-500 ml of water into the multicooker bowl, put clean jars on a special mesh and set the "steaming" mode. Sterilize jars for 5 minutes after boiling water.

Remember that filled jars must be sterilized. Lay a thick cloth (for example, a towel) on the bottom of the pan, place jars covered with lids (not twisted) on top, fill with water "up to the shoulders" and boil over low heat for 10 minutes.

7 rule

Replace table vinegar with wine, apple.

Rule 8

Remember that spices in a jar should be no more than 5% by weight of vegetables.

Cucumber preservation

 

For pickling, choose cucumbers of the same size and variety. Vegetables of different varieties and sizes oxidize differently, which can later affect the taste. Canned cucumbers taken from the garden in the morning. They do not need to be soaked, you just need to rinse thoroughly. The most delicious will be the fruits of a small size with a thin skin. If the cucumbers were removed from the garden a day ago, they should be soaked in ice water for 4 hours. Stack the vegetables side by side in the jar, but do not tamp. Otherwise, the cucumbers will turn out soft, not crispy. Pour cucumbers with brine or marinade, the temperature of which is not more than 90 degrees Celsius. At a higher temperature, the cucumbers will become soft. Usually cucumber blanks are supplemented with horseradish, garlic, dill, cherry and currant leaves, black pepper. By the way,

Preservation of tomatoes

 

For pickling and salting tomatoes, choose fleshy and dense fruits of small size. But, for example, well-ripened and not fleshy tomatoes of any size are quite suitable for harvesting tomato juice. Add spices such as horseradish, parsley, dill, chili peppers, and black pepper when canning tomatoes.

Canned sweet pepper

 

An interesting fact is that salted and pickled peppers retain 50-80% of vitamins. So feel free to prepare it for the winter! For pickling, choose brightly colored peppers, dense and juicy. For stuffed, you can take well-ripened (slightly overripe) fruits. Canned peppers with seasonings such as chili peppers, parsley, garlic, cloves.

Conservation of patissons

Choose for preservation young patissons of the same size with delicate skin. If you are preserving large patissons, then they should be cut into several parts. Spices such as mint, celery, parsley, dill, horseradish, a pod of hot chili pepper are perfect for patissons.

Canned cauliflower

 

Choose cauliflower that is white, not yellow. Otherwise, the inflorescences will be loose, and the middle will be hard. Separate the cauliflower into medium-sized florets before canning. In order to keep the beautiful and appetizing appearance of cauliflower, hold it in a solution of boiling water with salt and citric acid for 2 minutes. Canned cauliflower with cloves, etragon, cinnamon, bay leaf, black pepper.

Important: if you want to prepare a mix of vegetables, canned lecho, salads, adjika. Independent vegetables of different varieties and sizes are oxidized unevenly, which leads to a deterioration in the taste of the preparations.