During a season of a harvest of vegetables it is necessary to think over how to keep vegetables for the future that in the winter to diversify food and to enrich the diet with the vitamins received from house preparations. All vegetables which are subject to storage and intended on preparations have to be healthy, without putrefactive impregnations and damages.
It is required to you
- Vegetables
- glass jars
- keg
- salt
- sugar
- vinegar
- spices
- oven
- baking tray.
Instruction
1. Fermented cabbage. Make sour cabbage of all grades, except early. Process of fermentation is based on fermentation of lactics which serve as preservative. Cabbage can be made sour in a flank, in a pan or in a 3-liter jar. Only salt is necessary for fermentation. Cabbage cut or chop, knead with salt that juice was emitted, and lay in capacity. Densely stamp that all cabbage was covered with juice. Cover with a cabbage leaf and press down cargo. In two days begin to pierce cabbage a wooden stick to the bottom that excess gases left. In a week shift cabbage in glass jars and put in the fridge.
2. Tinned vegetables. Tomatoes, cucumbers, eggplants, pepper, beet, garlic, small onions are suitable for conservation. Previously blanch vegetables in water, then stack in banks. Fill in with marinade. Marinade for vegetables consists of vinegar, sugar, salt and spices to taste. Close banks covers and put to be sterilized. Pickled vegetables have to stand not less than a month to ripen, then they have a unique taste, sharpness and aroma.
3. Dried vegetables. Almost all vegetables, but some, for example, beets or potatoes are suitable for drying, need scalding. Wash out the prepared vegetables, remove branches, the damaged parts and cut in noodles. Place on a baking sheet and put in an oven, you dry at a temperature not higher than 65 degrees. Thin slices of vegetables can be dried strung on a thread or wooden needles. Suspend them over a plate or in not hot oven. You store dried vegetables in linen bags and you watch that decay or midges wasn't got.
4. The frozen vegetables. Most of all vitamins remain in the frozen vegetables. All vegetables are suitable for freezing. Wash out vegetables and cut. Spread out a thin layer on a tray and place in the freezer for a couple of hours. Then pour the frozen vegetables into a plastic package or into a container with a cover and put in the freezer.