2024 Author: Gavin MacAdam | [email protected]. Last modified: 2023-12-16 13:38
Canning is a way of preparing food for future use. Its essence lies in the fact that pre-prepared products are tightly and hermetically sealed in jars. As with any business, canning has its own secrets
Cooking utensils
As a rule, blanks for the winter are stored in glass jars. To avoid unpleasant moments, banks must be carefully prepared:
* carefully examine the jar itself for defects. If there are the slightest chips or cracks, then such a container cannot be used;
* Before using the cans, be sure to wash thoroughly. It is advisable to do this with water and soda;
* before putting food in the jar, the container must be steamed. This can be done steamed, in the oven and even in the microwave (if the jar is small);
* metal covers also need to be washed. Moreover, it should be washed thoroughly by removing the rubber bands. Boil the lids immediately before use. Nylon caps are not suitable for heat treatment.
Choosing products
Ripe fruits are suitable for canning, without damage or dents. This applies equally to vegetables and fruits and berries.
It is advisable to process vegetables and fruits on the day of harvest, maximum - the next day. If food is stored in the refrigerator for a long time, then they are not suitable for canning.
* Before use, products should be thoroughly washed and dried;
* if you roll the whole fruit, you should sort them by size;
* when preparing salad, you should try to cut the food into equal pieces;
* a special brush should be purchased for washing vegetables.
Water
Every housewife knows that water affects the taste of the workpiece. For canning, clean, not hard, chlorine-free water is suitable. If tap water is used, it is better to pre-filter it. If this is not possible, then you need to let the water settle a little.
Some recipes provide for two or three times filling the products with marinade. In order not to cook an extra marinade, you need to measure the exact amount of water for pouring. This is easy to do: pour jars tightly packed with vegetables with cold water. Then put a special lid with holes on the neck and drain the water into a saucepan. Add another glass and a half to this amount of water. This is exactly how much water is needed for one can. Do this with all the prepared jars in order to immediately calculate the required amount of salt, sugar and vinegar for making the marinade.
Spices and spices
When preparing food for future use, a lot depends on salt. All chefs agree that sea salt should be used for canning. Due to the fact that it contains 28 times less insoluble precipitation, the shelf life of the workpieces will be longer. In addition, such salt contains many trace elements, which makes food healthier. If you still did not find sea salt, then you can use ordinary coarse white salt without additives. The salt must be dry.
Leaves of currant, cherry, oak will help to extend the shelf life of canned food. In addition, they also improve the taste of vegetables. Garlic, dill, horseradish are obligatory for canning. As an experiment, you can try adding mint, tarragon, basil. When canning at home, use table vinegar. It comes in different concentrations - 5%, 6%, 8%, 9%. The most common is 9%.
Storage
The best place to store your sewing rolls is in the cellar. It is clear that not every housewife has such an opportunity. You shouldn't be upset. You can also store canned food in the apartment (in the closet or in another dark, cool place). In no case should you store the rolls on the balcony: in winter the food will freeze and become tasteless.
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