Homemade winter food (in jars and glass bottles), tips and recipes for preparation

Homemade winter food, tips and recipes for preparation
By following the basic instructions, it is not at all complicated to prepare homemade winter food (pickled vegetables, jams, compotes, marmalade, sauces, etc.). In the following article, you will find a lot of recipes, tips and instructions on how to make winter food well-prepared, long-lasting and delicious.
Winter, in fact, means food prepared for storage and use during the winter. Winter food stored in jars (sweets, compotes, jams, roasted peppers, steamed vegetables, juices from various fruits, cucumber in water or vinegar, etc.) should be kept in rooms where light and fresh air reach. Dried vegetables, mushrooms and fruits should be placed in a dry place and in canvas bags.
Basic rules for storing, storing and using winter food

  1. The place where the stored winter is kept is especially important.
  2. The use of quality jars, fruits and vegetables is also an essential item for winter storage. Winter in jars without airtight lids should be tightly wrapped in cellophane or parchment paper and tied with rope. The winter in jars with an airtight seal will be longer and you will be better preserved. Cellophane and so-called parchment paper can be found in larger grocery stores and bookstores.
  3. As a rule, the first fruits and vegetables that arrive at the markets are not bought immediately because they are too expensive and do not have the taste needed for winter. The fruits and vegetables that we will use for canning should be of the highest quality. With canning foods can be preserved for late fall and winter days when fresh foods are unavailable or of poorer quality. So during the winter days we have a healthy and varied diet. Foods almost completely retain nutrients if properly preserved. Fruits and vegetables that are canned along with other essential ingredients (and if properly canned) contain significant amounts of vitamin C which is sensitive to oxidation at lower temperatures. Therefore, fruits and vegetables should be canned quickly with as little mixing as possible. Modern canning options have been perfected, so canned products are almost indistinguishable from fresh products.
  4. Winter storage and sorting in different ways depends on the ripeness of the fruit. Juices should be made from overripe and more ripe fruits. Harder fruits should be used for cooking compote.
  5. Make a plan and daily schedule for making winter food in accordance with other obligations, and accordingly get certain quantities of food that you can save for the winter day.
    In order for the family to eat as much variety as possible during the winter period, it was once necessary to preserve fruits and vegetables (for the period of the year when it will not be in nature). Today, industrially canned food, and fruits and vegetables from all parts of the world are available always and throughout the year because the technology of canning and pasteurization of food has advanced greatly. Industrially processed products are thus available in stores, but they do not have the special smell and aroma of a jar wrapped in cellophane and a sticker on which the content and date of preparation are written by hand. Although today’s world has almost lost touch with its roots and tradition, most housewives try to prepare home-made dishes (even winter food) in order to tear them from oblivion. Food preservation is important because it allows year-round consumption of foods rich in vitamins, minerals and other beneficial ingredients. The natural way of canning according to ancient and traditional recipes is the healthiest and cheapest way of storing food. This knowledge and skills are acquired with years and many years of experience in running a household. It is such an old rule that even the most skillful housewives can always find (and try) a new recipe, thus completing existing knowledge and skills of preparing for the winter.

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