16 most important tips for preparing homemade winter dishes

https://www.thekitchn.com/how-to-make-basic-fruit-jam-cooking-lessons-from-the-kitchn-193560

16 most important tips for preparing homemade winter dishes

https://danbeasleyharling.com/preserves/strawberry-jam/
  1. Fruits that will be used to prepare homemade winter dishes (pickles, peppers in vinegar, jam, marmalade, sauces, etc.) should be the same size or cut into pieces.
  2. During the cooking of winter dishes, often remove the foam. Winter dishes of any kind should not be cooked either too short or too long.
  3. It is always better to work with smaller amounts of fruit. So carefully weigh all the necessary foods especially for larger amounts of winter food.
  4. Many types of fruits and vegetables can be ground in a blender but only if the mixer does not grind the pits. This changes the taste. You can strain the mixture later.
  5. For pasteurization of winter dishes, it is desirable to use a larger pot because that way the steam rises from a larger surface. The pot should definitely be deep enough for up to 2/3 of the jars to be immersed in water. It is desirable and also the best option then to use an espresso pot or sterilizer.
  6. The jars should be preheated if you plan to put a hot winter dish (for example, pickles or peppers) in the jars. That way the jars won’t crack. Be sure to put winter dishes in jars piece by piece or spoon by spoon to warm the glass. Then gradually refill the jars.
  7. Some types of sour winter dishes are poured into boiling jars and some into warm jars while a certain type of winter dishes is placed in cold jars. So read the instructions in the recipes carefully.
  8. Cut parchment paper and cellophane into pieces large enough to cover the edge of the jar.
  9. Pre-moisten parchment paper and cellophane and tighten on a still warm jar. Connect with a damp cloth or eraser. Cut the ends of the cellophane with scissors. Do not use cellophane for fruit juices that contain pieces of fruit.
  10. Remove the patent bottle with fruit juice with pieces of fruit from the still warm water. Remove the metal bars when they have cooled completely.
  11. Check covers and plugs the next day. Replace with a new one if the previously installed covers and plugs do not fit well. Then sterilize these fruit desserts with pieces of fruit again. Place a large enough circle of cellophane dipped in alcohol on the hard surface of another winter dish.
  12. Put a label with the contents of the jar and the date of preparation on each jar and / or bottle. Some types of winter dishes can last for years (for example, jam) but it is still best to consume this food within a reasonable time.
  13. Preservative will not be needed if you pay maximum attention to cleanliness and details from recipes / instructions when preparing a sour dish.
  14. Winter food in jars should be checked regularly. This way you will notice the first signs of aging food from the jar. Try to use this food immediately or try to save it.
  15. Consume the contents of the open jar immediately or quickly. That is why it is more convenient to use smaller jars that will not stay open for a long time.
  16. Chemical preservatives used to prepare acidic foods are toxic to microorganisms but are not entirely without consequences for human health. There are other permitted preservatives. Never put too many preservatives in a sour dish and always follow the instructions when using it.

Cover photo: https://www.thekitchn.com/how-to-make-basic-fruit-jam-cooking-lessons-from-the-kitchn-193560

additional photo coverage:

https://danbeasleyharling.com/

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