The middle of summer – time of active conservation and the beginning of processing of seasonal berries, fruit, herbs and vegetables. Manage to keep it is as much as possible tasty fresh products for the winter - a task quite difficult. To cope with it, it is worth allocating priorities and to watch terms of the beginning and the end of a season of any given fruit.
Before decision-making that as well as in what quantities to prepare for the winter in July, it is necessary to consider some factors: territorial, seasonal and weather. An important role is played also by existence or absence of own economy. Summer residents can collect practically all palette of billet fruits, roots, herbs and berries on the site. And here the people who don't have own lodge with the site in the country should be content only with purchased products. And therefore to be especially attentive and accurate when choosing raw materials for preparations for the winter.
But it is correct to grow up or choose insufficiently on a counter. It is necessary to manage to prepare products, having kept the maximum quantity of useful substances and natural taste.
Ways of processing exists much. Everything depends on personal preferences and opportunities. So sweet fruit and berries can be frayed with sugar, to turn into chips, dried fruits, candied fruits, to cook jam or sauces, to turn into jams, jelly, confitures, puree, compotes, juice or just to freeze entirely or having cut on halves, quarters. Vegetables, as a rule, pickle, salt, preserve, roll up in own juice or in the form of salads, soup gas stations, caviar. The grass can be dried, pickled and frozen, added to juice and compotes.
The beginning of July – time for a garden honeysuckle. This extraordinary useful berry first in waiting list for processing. In the middle of the summer keep up: felt cherry, raspberry, red, white and blackcurrant, bilberry, and at the end of the month begins collecting apricots and a gooseberry. Also at this time it is possible to pick juicy cherry plum. At the beginning of July it is possible to manage to collect the departing wild strawberry, but only in case June wasn't hot and droughty. On sites at inhabitants of the southern part of the country the mespilus, a mulberry, blackberry, гоноболь keep up; in a northern part blueberry and cloudberries become a basis of collecting July.
June traditional time of the first greens, leaf lettuce and garden radish. And here the middle of summer pleases with the first harvests of squash, cucumbers, tomatoes, bush pumpkins, cabbage and carrots. But everything depends besides on specific features: leaving, greenhouse or soil, time and region of landing. It is important to remember that at this time it is impossible to overdo fruits, it is regularly necessary to check landings and to reap a crop. In the second half of month it is worth paying attention to winter garlic, cabbage, haricot, potatoes and green peas.
In July there is an active conservation of soup gas stations, peas and haricot; preparation of lecso, marrow caviar, rolling of tomatoes and cucumbers and also their pickling and pickles. It is also possible to roll up them separately or to make mix, to prepare them for the winter in the form of salads or snack. Arrows of garlic also should be frozen for the winter. They will be fine addition to any dish.
In July the plentiful harvest of herbs which can be prepared for the winter in various ways already begins. Herbs and leaves for tea, as a rule, dry or ferment. Ivan-tea, leaves of a wild strawberry, currant, cowberry, mint, a melissa, Tarhun, a magnolia vine concern them, for example, etc. Fennel, parsley, a sorrel and a basil can be frozen, dried up or pickled. The last way is considered the most preferable as in herbs the greatest number of vitamins and useful substances remains.
In July the mushroom time begins. It is a high time to arm with all necessary and to go to the forest behind aspen mushrooms, slippery jacks, chanterelles, to birch mushrooms and, of course, cepes. The way of preparation for each mushroom differs. So chanterelles, for example, can't be frozen at once, otherwise they will taste bitter. Before sending to the freezer it is worth boiling thoroughly them a little. Slippery jacks are recommended be not to dried, and to pickle; cepes – to dry.
But whatever mushrooms, fruit, berries, vegetables, herbs and in what look were conserved for the winter, they will always become fine addition to the usual menu and great delicacy on a table in winter days and evenings.