There are many ways to store vegetables: canning, pickling, drying, pickling, pickling and others. It is necessary to properly prepare the ingredients for storage, carefully selecting the best tomatoes, cabbage heads, etc.
Instructions
Step 1
Take vegetables, rinse them and peel them of stalks and leaves. This must be done quickly, as otherwise they will deteriorate, wither and become unusable.
Step 2
Take a box, put green tomatoes in it, so you can keep vegetables at a temperature of + 10- + 12 degrees. Check vegetables from time to time for rotten fruits, you can place parchment paper or cheesecloth folded in four between the tomatoes. It is recommended to put straw on top.
Step 3
Dig up bushes with green tomatoes, do not shake the soil off them. Hang in a room at a temperature of + 1- + 5 degrees with the roots up. Make sure that the skin is not damaged anywhere. Wrap the vegetables in heavy paper and place them in boxes or baskets in an even layer. Pre-cover the bottom with straw and store the tomatoes at + 11- + 13 heat in a dark, dry place.
Step 4
Select dense cabbages. Keep them on the floor for five days. Droplets of moisture should appear on the green leaves. In a dry, dark place, set up wire shelves or perforated crates and arrange the vegetables with the stalks facing up. Remove withered leaves occasionally.
Step 5
Remove the first green leaves from the heads of cabbage, tie a string to the stumps, brush the vegetables with clay. Pre-dilute the mass to the thickness of the dough, spread the cabbage so that the leaves are not visible and dry them in the sun. Thanks to the clay coating, vegetables stay fresh for a long time.
Step 6
Take the cabbage and wrap it in newsprint, place it a short distance from each other in a cool dry time. Over time, remove the blackened paper, peel the heads of cabbage from the top green leaves and wrap them again in fresh paper. Choose long stalks. You can tie the heads of cabbage in pairs and hang them on a crossbar, keep the temperature within + 1- + 2 degrees of heat.
Step 7
Peel the seeds and stalks of the pepper, wash it under water and chop it, put it in a plastic bag and put it in the freezer, so the vegetable can be stored for a whole year. You can not cut the peppers, but fold them together, later you can use them for stuffing.
Step 8
Collect the potatoes, sprinkle them on the floor in a cool, dark place, or sprinkle them with straw. You cannot wash vegetables. Defective tubers should be stored separately and used first. If you put apples between vegetables, the tubers will not sprout.
Step 9
Place beets and carrots in dry wooden crates and sprinkle with sand. Place the container in a dry, dark, cool place. Carrots can be stored by sprinkling with onion peel decoction. Vegetables start to spoil from the bottom, so you need to cut the tails of vegetables to a thickness of 1/2 in diameter.
Step 10
Sort the onions, dry well, put them in boxes and place in a dry place. You can just sprinkle the onions on the shelf in a layer of 30-40 centimeters. The pumpkin is kept at a temperature of +11 degrees Celsius, while it must be covered with straw or hay. Put the eggplants in boxes or boxes in a slide, cover with a bag, after 10 days sort out the fruits, remove the rotten ones. Review them in November, as the cold weather sets in, cover with a layer of dry straw. You can use ash.
