Almost every housewife, beginning in the summer and ending in late autumn, is concerned about preparing home preservation. Moreover, this process is carried out not only by those who have garden and summer cottages.
When making preparations for the winter, it must be remembered that all products used should be only fresh and well washed, and the container should be sterile. Preservation is stored in a dark place at temperatures from zero to ten degrees, since any deviations from this range can lead to a deterioration in the quality of products.
Consider some recipes for home preservation.
Preparations for the winter. Lecho
Ingredients: three kilograms of tomatoes, six pieces of bell pepper, seven cloves of garlic, one glass of sugar and one glass of salt.
Cut half the tomatoes into slices and put in a container, add chopped pepper and garlic. You need to cook everything for ten minutes, then add the remaining tomatoes, salt and sugar and cook for half an hour. The finished lecho is placed in sterile jars and rolled up.
Making preparations for the winter (lecho), you can use another recipe.
Ingredients: one kilogram of tomato puree diluted with water 1: 1, seven kilograms of sweet pepper, one tablespoon of salt, two tablespoons of sugar.
Pepper and cut into slices. Put all other ingredients in boiling puree and cook for ten minutes. Hot lecho is poured into cans and pasteurized: half-liter cans - twenty-five minutes, liter - thirty-five minutes.
Preparations for the winter from cauliflower:
1. Pickled cabbage.
Ingredients: three kilograms of cauliflower, spices, salt, vinegar and sugar to taste. Marinade: one tablespoon of salt, one and a half tablespoons of sugar, three glasses of water, an incomplete glass of vinegar.
Cabbage is divided into inflorescences, which are blanched in boiling water for three minutes. At the same time, salt and citric acid are pre-added to the water. Marinade is prepared as follows: sugar and salt are dissolved in water and boiled for fifteen minutes, then filtered through cheesecloth and vinegar is added.
Five peas of black and allspice, four cloves and a slice of cinnamon are placed in jars. The cabbage is cooled, placed in jars and poured with brine. Store preservation in a cold place.
2. Preparations for the winter: sauerkraut.
Ingredients: three kilograms of cauliflower; marinade: one liter of water, fifty grams of salt, three grams of citric acid.
The cabbage is well washed and divided into inflorescences, after which it is blanched in salted boiling water for five minutes and cooled. A kaput prepared in this way will be well stored.
The product is tightly packed in the prepared container and poured with chilled marinade. Top cover with cloth and put oppression. Thus, the cabbage should be at room temperature before fermentation begins. When the foam begins to appear on the surface, it is placed in a cold place.
Harvesting for the winter green.
1.Salting.
Ingredients: one kilogram of herbs, two hundred and fifty grams of salt.
The greens are sorted and washed well, then mixed with salt (8: 2) and tightly packed in jars. The next day, the greens will settle, so you need to add it, put a layer of salt on top and cover with lids. Store salting in a cold place for up to ten months.
2. Pickling.
Ingredients: greens, marinade (twenty-five grams of salt, forty grams of sugar, one glass of vinegar).
Wash greens well, put them in jars and fill them with brine. It must be sterilized for twenty five minutes. Such greens can be stored for up to six months.
Thus, making preparations for the winter, it should be remembered that all products must be clean, high-quality and fresh. Adhering to simple tips and tricks, you can provide yourself with canned dishes with high taste for a long period of time.