19 tips for preparing long-lasting sustainable sweet and salty foods at home
Canned products are traditionally prepared in many households around the world and from available foods according to geographical areas. They always have a perfect taste and great smell, but they do not contain additives or chemical preparations (artificial colors, sweeteners, density and acidity regulators, aroma enhancers) because they are prepared according to old recipes. All preparation rules should be followed and cold storage (storage, basement, cooler rooms, etc.) should be provided to ensure that canned products are left for a long time. Domestic canned products can be maintained without preservatives even in apartments (in residential buildings) if prepared properly, say nutritionists and dieticians.
Conditions for preparation of canned products at home
- The most important thing is to choose quality and undamaged fruits and vegetables. You should choose ripe fruits (but not too ripe) for making jams, juices, jams, etc.
- The order should be followed during the preparation. Fruits and vegetables are first quickly washed under running water to remove microbes and pesticide residues. Dry on a clean kitchen towel.
- The fruit should be picked just before cooking.
- Clean undamaged steel or enameled dishes were used for cooking sweet and salty canned products (because the acid from fruits in contact with metal makes compounds harmful to the body).
- During cooking, for example, the jam should not be mixed too fast or too slow for cooking to be done properly.
- To prevent spoilage of salty foods – mostly used home preservatives (salt and vinegar), which in various ways prevent the growth of microbes, but with these preservatives should not be overdone. Excess vinegar and salt can be harmful to the body. it is best to close the jar with parchment or cellophane. Sugar is an excellent preservative and should be added to jams, marmalades and homemade juices in the recommended amounts.
- The correctness of food is affected by packaging other than preservatives and additives. Each package releases certain substances (even glass packaging). Plastic packaging can release harmful substances, and the safest packaging is PET (Polyethylene Teraphthalate). There are also regulations for the production of packaging and other materials in contact with food to minimize the content of harmful substances. It is not known whether the regulations are always and everywhere respected.
- Pickling is an old way of preparing salty foods. Vegetables can be pickled in salt water. Some species are acidic after only 10 days, while others take a few weeks, depending on the type and amount of vegetables.
- Another way is to put vegetables in diluted vinegar, but previously prick the vegetables so that the acid is more easily absorbed into the vegetables – Do not keep acidic vegetables in jars that are closed with a metal lid. It is best to close the jar with parchment or cellophane.
- For storing salty and sweet sour foods, it is best to use glass jars or clay pots (if the inner glaze does not contain lead) and even metal if the enamel is not damaged. Inspect jars before pouring food. Even the smallest crack causes cracking when filling with hot contents, or during sterilization. The edges of the openings should not be truncated. Before filling the openings should be heated and placed on a dry cloth.
- First put one spoonful of jam in the jar and then fill the jar with a little content but never to the top and no more than 2 cm from the edge. Put cellophane or parchment while the contents are still warm.
- Sprinkle the jam at the end with 3 cm thick powdered sugar if the storage is not completely dry.
- A used jar with jam (even if it is well closed) cannot be stored for more than 2 to 3 weeks. The jars are kept tightly closed in a dry place so that mold does not form, in the cold so that canned food does not dry out and in the dark so that it does not lose color. Periodically check stored food.
- Remove mold if it appears and then a layer below 3 to 4 cm thick and consume this food jar immediately.
- Sweet dishes can be cooked immediately with the addition of a small amount of sugar, but consume it in a short time. Bottle mold in tomato ace can be removed by pouring. Peel a squash, grate it and squeeze the juice. Discard the tomatoes if the taste and smell have changed. The same goes for other canned dishes with vegetables and tomatoes because mold is caused by fungi and some produce microtoxins (poisons harmful to health especially the liver).
- Bubbles in jars are caused by poor quality vegetables and fruits, or too little sugar, salt or vinegar, or undercooked food, or kept in a warm and humid place. Taste should be checked when bubbles appear in the food jar. Sweet dishes can be saved by re-cooking with the addition of the juice of half a lemon. It is best to spend as soon as possible. If salty foods break down and bubbles appear then there is no salvation for those dishes.
- Sweet and salty home-made dishes are also kept by applying physical methods (pasteurization and sterilization because heat destroys microbes). With sterilization is performed in an express pot and dishes are sterilized in jars or bottles with a zipper. Place a coaster on the bottom of the pot. The amount of water should not exceed half of the pot. Vegetables are sterilized for 35 minutes, tomatoes for 25 minutes, fruits for 15 minutes, strawberries, raspberries, grapes for about 8 minutes. Drain the steam after cooking, but remove the jars when they have cooled down.
- In some households, dry pasteurization is often used. Put hot tomatoes or jam in heated jars previously sterilized in the oven. Connect the jars and immediately lower into the basket with the feather pillow. Glassware does not need to be touched and is therefore separated by old woolen clothes. At the end of the epoch with a pillow. Pasteurization of vegetables continues for another 12 hours, but the dish is placed on the shelf only after 24 hours. Vegetables and fruits prepared in this way without chemical additives can be stored for up to 2 or more years.
- Preservatives and chemical additives are not harmful if used in permitted quantities (except for nitrates and nitrites which have been shown to be carcinogenic but for which no substitute has been found).