During the vegetable harvest season, you need to think about how to save vegetables for future use in order to diversify your diet in winter and enrich your diet with vitamins obtained from homemade preparations. All vegetables to be stored and intended for harvesting must be healthy, without putrefactive inclusions and damage.
It is necessary
-
- Vegetables
- glass jars
- barrel
- salt
- sugar
- vinegar
- spice
- oven
- baking sheet.
Instructions
Step 1
Sauerkraut.
Ferment all varieties of cabbage, except early cabbage. The fermentation process is based on the fermentation of lactic acid bacteria, which act as a preservative. Cabbage can be fermented in a barrel, in a saucepan, or in a three-liter jar. Only salt is needed for fermentation.
Chop or chop the cabbage, mash with salt to make the juice stand out, and place in a container. Tamp down firmly so that all the cabbage is covered in juice. Cover with a cabbage leaf and press down with a load.
After two days, begin to pierce the cabbage with a wooden stick to the bottom so that the excess gases go away. After a week, transfer the cabbage to glass jars and refrigerate.
Step 2
Canned vegetables.
Tomatoes, cucumbers, eggplants, peppers, beets, garlic, small onions are suitable for canning.
Pre-blanch the vegetables in water, then put them in jars. Pour in the marinade. The vegetable marinade consists of vinegar, sugar, salt and spices to taste. Close the jars with lids and set to sterilize.
Pickled vegetables should stand for at least a month to ripen, then they have a unique taste, pungency and aroma.
Step 3
Dried vegetables.
Almost all vegetables are suitable for drying, but some, such as beets or potatoes, need to be blanched.
Rinse prepared vegetables, remove twigs, damaged parts and cut into noodles. Place on a baking sheet and place in the oven, dry at a temperature not exceeding 65 degrees.
Thin slices of vegetables can be dried with string or wooden knitting needles. Hang them over a stove or in a cool oven.
Store dried vegetables in linen bags and watch out for rot or midges.
Step 4
Frozen vegetables.
Most of the vitamins are stored in frozen vegetables. All vegetables are suitable for freezing.
Rinse the vegetables and cut. Spread out in a thin layer on a tray and place in the freezer for a couple of hours. Then pour the frozen vegetables into a plastic bag or container with a lid and place in the freezer.
