Vegetables can be used all year round in various forms (fresh, dry, sour)


Vegetables can be used all year round in various forms (fresh, dry, sour)
Only completely ripe, healthy, undamaged and as fresh vegetables as possible are used to prepare vegetables. Vegetables lose vitamins, minerals and other health care by standing. Vegetables can be preserved by cooking, pickling, salting, drying and freezing. Vegetables are preserved according to the recipe and after cleaning, washing and chopping. It is then placed in clean glass jars, bottles, plastic containers or barrels and sealed well. Various fragrant herbs, spices and herbs are added for better taste. For cooking vegetables, special attention should be paid to pasteurization (cooking in water and steam). Because fruit always contains a certain amount of acid that keeps the fruit from spoiling, but some vegetables do not have this acid in sufficient quantity. Tomatoes have the most acid, so they are best preserved. The principle of cooking is: put raw or slightly boiled vegetables in jars. Pour over salted water and pasteurize (i.e. cook in water and steam).
Preparation of vegetables – for use, only completely healthy, ripe, undamaged and as fresh fruits as possible are used, because they lose vitamins, minerals and other essential ingredients when standing. Wash the vegetables well, but do not leave the vegetables in the water for a long time. Drain. Cut and clean just before preparation. The cleanliness of vegetables and preparation equipment is very important. Wash your hands often. Dishes and utensils should be perfectly clean. As a rule, vegetables are watered with chilled unsalted or slightly salted water to which you can add fragrant spices.
Important rules for canning vegetables
Pickling vegetables is one of the oldest ways of preserving vegetables. Vegetables can be pickled in salt water or vinegar. Vegetables should stay in salt water for 10 days or a few weeks (depending on the type of vegetables, the amount of vegetables and the size of the vegetables). Vegetables acidify themselves due to the lactic acid that is formed in the solution. However, it is more popular to pickle vegetables in vinegar because this way the vegetables retain their beautiful and natural color and hardness. Vinegar is used without any germs. Therefore, be sure to first cook (pasteurize) the vegetables at a temperature of 60 ° C. For sour vegetables, 9% vinegar is most often used, which is diluted in a ratio of 1: 1 (1 liter of water per 1 liter of vinegar). Dilute the vinegar in a ratio of 1: 3 if you want slightly sour vegetables. For an even more diluted and mild variant of vinegar, then the canned product should be pasteurized (in the oven or pot). Add one liter of water if you want to dilute 9% vinegar to a 4.5% solution. Add 2 liters of water to 2 liters of 9% vinegar if you want to dilute the 3% solution. Add 4 liters of water to one liter of 9% vinegar if you want a 1.5% solution.
Salt is one of the most important ingredients for preserving food. You can salt the vegetables fresh or soak them in saline solution. Vegetables are acidified on their own if the solution is slightly salty (for example, cabbage or cucumbers).
Oil – prevents damage to the air from causing damage. Many types of vegetables, however, should initially be pickled because oil is not a preservative. Olive or ordinary oil is used, depending on the vegetables and personal taste. Use plain oil if you want a stronger taste and smell of vegetables.
Deep freezing is one of the ways to preserve food. The food retains its original shape and the natural taste remains almost unchanged and the vitamins are undamaged. Almost all types of vegetables can be frozen very successfully. The exception is raw vegetables (for example, lettuce). Choose completely ripe and fresh fruits and never too ripe. Deep-frozen vegetables are almost entirely unfrozen to be cooked in salted and boiling water. Frozen vegetables cook much faster than fresh. Care should be taken not to overcook the vegetables. Different types of vegetables can be mixed in advance depending on the purpose (peppers and tomatoes for sauces or various vegetables for a side dish with meat stews and the like). It is important that vegetables and other utensils are washed and cleaned, and according to the instructions for certain types of vegetables, blanch or prepare raw vegetables.
Drying vegetables can also be canned. Drying should be done quickly to avoid the loss of vitamin C and the appearance of vegetables. Blanch the food for 10 minutes (immerse it briefly in a kettle and then in cold water) before drying so that the vegetables (and food) do not darken.
Place the vegetables on clean wooden racks if you use natural drying in the sun and fresh air. Or string the vegetables on a tight thread and leave them in the sun to remove the moisture as soon as possible. Then dry the vegetables in the shade. Stir or turn the vegetables occasionally if drying on a flat surface. Especially protect vegetables from dew. In the evening, bring under the roof or cover with a tarp. Vegetables will be best dried if drying in the sun lasts 3 days and plus one day in the shade (shade).
Vegetables can be dried in the oven. Peel a squash, grate it and put it in a preheated oven. Initially let the temperature be around 100 ° C and then reduce to the lowest temperature. Keep the oven door semi-open to allow moisture to evaporate.

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