A good opportunity to keep the reaped crop - house preparations. With their help it is possible to enrich the winter menu considerably. Fruit and vegetables preserve by certain rules. Their violation can lead to damage of finished goods, is capable to cause serious food poisonings.
It is required to you
- - glass jars;
- - metal covers;
- - seamer;
- - thermometer for water.
Instruction
1. Sort the fruits intended for processing by quality, a ripeness level and size. Postpone the shattered and crumpled fruits for preparation of jams, puree, sauces, juice; – throw out decayed.
2. Carefully wash up fruit and vegetables by means of a soft brush under a stream of cold water. Dry them on the baking sheet covered by paper, in a colander or on a sieve. Fill in gentle berries (raspberry, strawberry, blackberry) with water for 15-20 minutes. Shift them in a colander and let's flow down to surplus of water.
3. Prepare banks for conservation. They have to be absolutely whole. Pasteurize them just before filling. - and 3-liter jars establish two on the open boiling teapot by a mouth down. Sustain over steam within 20-25 minutes. Sterilize smaller container in an oven. Establish the washed-up and dry banks on a lattice by a neck up. Within 30 minutes heat an oven. Switch off it. Get banks after they a little cool down.
4. To them sterilize covers and rubber strips in the boiling water within 10-15 minutes just before use.
5. For syrup preparation dissolve necessary amount of sugar in hot water. You boil within 2-3 minutes. Then filter it through the gauze put in several layers or a cotton towel.
6. For brine making dissolve table salt in water, bring to the boil. Cool and filter a brine through dense fabric.
7. Before pasteurization fill in fruits with hot syrup or marinade 1-2 cm lower than a mouth. Cover banks with the pasteurized covers.
8. You carry out pasteurization on a water bath. Take a pan with a wide bottom. Place in it several cans at once. Duration and water temperature at pasteurization depends on the chosen product and the recipe of conservation
9. After the end of process of pasteurization take out banks from water and close them by means of the manual machine. Establish the corked banks upside down, leave before full cooling.