It is fine if country works have yielded results – the rich crop is reaped. But it needs to be overworked. Part of vegetables is put on storage, others need to be salted, frozen or rolled up in banks.
1. Process cucumbers, tomatoes, having made of them canned food. They can be salted, pickled in common or separately. If cucumbers have outgrown, husk with them, cut semicircles and make fennel, garlic, sunflower oil salad. Boil it within 5 minutes, pour in vinegar, put in banks, roll up covers
2. Too it is easy to process squash. Make from them caviar, stew it and roll up in banks. It is possible to cut them and tomatoes circles, to fry and too to put in banks, having added some vinegar.
3. The big harvest of pumpkin asks the gardener: "How to keep it"? Well ripened fruits in the cool room under cabinet or cellar dolezhat till spring. Badly ripened on which there are wounds it is necessary to overwork. Wash out pumpkin, clean from skin, take out spoon seeds. Cut pulp on pieces. Squeeze out juice. Put it in pan on fire, bring to boiling, add sugar to taste. Boil thoroughly 10 minutes, pour in the sterilized banks, roll up iron covers.
4. Do not throw out the pumpkin pulp which has remained from juice. Achieve uniformity, having crushed it in the blender. Place weight in copper basin, pour in a little water. You cook, stirring slowly, 30 minutes. Pour quarter of part of sugar on 1 part of pumpkin. Boil thoroughly 20 more minutes. Lay pumpkin puree in sterile banks, close iron covers. Make pie with pumpkin stuffing, porridge, cream soup in the winter.
5. Not only cooking will help to process vegetables. The freezing chamber promotes preservation of harvest too. Dry large carrots, put in sand. Rub – four months it will lie without loss there. And here small copies will very quickly dry. Therefore wash up them with brush, dry. Cut circles, straws or crush on large grater. Decompose in the small portions in packages for freezing. Place in the fridge.
6. In the same way process vegetables: cauliflower, broccoli, sweet pepper, peas, potatoes. Previously correctly prepare them. Sort cauliflower, broccoli on inflorescences. Separate pepper from fruit stem, seeds and cut with segments or small squares. Take out peas from blade. Wash up potatoes, clean, cut thick straws, dry.
7. Dry part of carrots. Crush on large grater, put on tray and leave in kitchen. In several days it will dry, then remove in paper bags. Add it to soups, second courses.
8. Fermentation – one more of ways of processing of vegetables. Make several kilograms of sauerkraut, having added to it carrots.