Home Canning: General Guidelines

2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38

Photo: subbotina / Rusmediabank.ru

Each summer resident tries to preserve the grown crop. Canning will help with this. Blanks for future use are a great help for every housewife in autumn and winter. As in any business, canning has its own subtleties. We offer some tips for canning, following which you can not only save the harvest, but also please your loved ones.

* Only fresh, ripe (but by no means overripe!), Undamaged fruits are subject to conservation.

* Utensils for workpieces (cans, bottles, lids, etc.) must be clean and dry.

* The neck of the cans must be checked before use. If there is a chip, even a very small one, the jar is not suitable for seaming.

* Eliminates vinegar fermentation in jars. But he also needs to be handled correctly. You cannot add vinegar to a boiling brine, as it evaporates very quickly. It is also not recommended to pour vinegar directly into the jars, because vegetables can become discolored. It is correct to add vinegar to hot brine when the saucepan has already been removed from the heat.

* When canning tomatoes, housewives often face such a nuisance as breaking the skin. To prevent this from happening, you need to pierce the fruits with a toothpick near the stalk before processing the tomatoes.

* Filled cans should be sterilized in a large container. It is advisable to sterilize jars of the same volume at one time. But the bottom of the dishes must be laid with a cotton fabric folded in several layers. Water must be poured so that it does not reach the neck of the cans by about 1, 5 - 2 cm. Immediately after sterilization, the cans are quickly removed and rolled up.

* The rolled up jars are placed upside down, covered with a blanket and left until the brine has cooled completely.

* Be careful when harvesting pitted fruits (apricots, cherries, plums, etc.). It is necessary to take into account the fact that the nuclei contain a substance such as amygdalin. Once in the human body, it breaks down into a number of different components, including hydrocyanic acid (even in small quantities, it can cause poisoning). Of course, in compotes and jams made from fruits with seeds, its content is very small, but if you store the seaming for a long time, it begins to accumulate. Therefore, such a product must be consumed within a year.

* So that when making jam, the fruits do not boil over, but retain their shape, they need to be placed in a 0.5% solution of baking soda for 5 minutes (1 tsp of soda per liter of water).

* Remove tails from strawberries only after washing.

* It is advisable not to wash raspberries before cooking. To remove the larvae, it is enough to hold the berry in salted water for 10-15 minutes - all the larvae will emerge.

* It is better to cook the jam in a wide bowl. It is not recommended to use aluminum pots - this will impair the taste and aroma.

* If you need to remove the skin from tomatoes, then before that they need to be dipped in boiling water for a few seconds.

* Vitamin C is retained in pickled vegetables even after several months of storage.

* Vegetables should be packed tightly into jars, but they should not be tamped. When tamping, the brine may not cover all the places between vegetables, such a jar will not stand for a long time, it can "explode".

* If you pickled cucumbers and tomatoes in an open container, then horseradish will help to avoid mold on top. It is enough to cut it off from above or cover the dishes with dry horseradish leaves. And if you add chopped horseradish leaves to the brine, it will be transparent and never darken.

* Horseradish will be easier to rub if you leave it in cold water overnight.

* When preserving, you need to use non-iodized edible salt (except for extras).

* Housewives often salt vegetables "under pressure". Not any heavy object is suitable as oppression. At home, when fermenting in an enamel bucket or saucepan, a jar of water is suitable for this purpose. A plate turned upside down can be used as a deflection shield. Copper, iron or cast iron objects cannot be used instead of cargo. They oxidize, so they can spoil the taste and quality of the workpieces. The ideal oppression will be a granite stone or cobblestone, but a sandstone stone is not suitable for this, because it crumbles easily, it is easy to break it.