How to do home preservation: jam, jams, compotes, canned vegetables and not only

Chefs offer a simple step-by-step guide on how to cook your favorite preserves, jams, fruit drinks and canned vegetables. Share с друзьями:

Домашнее консервирование

Home canning is completely safe if follow these steps. You will need 4 banks for conservation 240 ml.) With caps and metal collar rings and grille for preserving (or other metal suitable for size). Also needed: tongs or tweezers for cans, a large spoon, small rubber spatula, clean kitchen towels and paper towels. Step 1: Sterilize the jars. Wash cans, lids and rings in hot soapy water. Place the cans on the wire rack in the pan with water. Boil for at least 10 minutes; keep in barely boiling water until those until you are ready to fill. Step 2: Place the lids together with the rings in a saucepan with barely boiling water before use (do not boil). Step 3: Carefully remove the jar from the water using special forceps or tweezers, pour out the water and place the jar on a clean kitchen towel. Step 4: Using a clean spoon, fill the jar with hot workpieces, leaving free space as indicated in the recipe. Repeat filling the remaining banks. Step 5: Walk a small clean rubber spatula along the inside side of the can to remove possible air bubbles. Step 6: Wipe the edges and threads of cans with a damp paper towel, removing possible leftover food. Шаг7: Remove the lids from the barely boiling water using tongs and place on top of the cans. Шаг8: Remove the metal rings from the water. Spin on banks until you feel resistance; don’t over tighten strong. Шаг9: Place the cans vertically on the wire rack in the pan; fill in 5 cm water. Bring to a boil and boil under the lid for 15 minutes (this is called pasteurization). Шаг10: Remove the cans from the water and transfer to a kitchen towel or lattice. Let stand, without touching, 24 hours; when cooling cans vacuum insulation forms inside. Шаг11: Check for leaks: the covers should not swell to the center (if this happened, do not keep these canned goods in the refrigerator more than a week). Keep vacuum-sealed jars in a dark place. cool place no more than a year. After opening, keep in the fridge.

Plum Vanilla Jam

Use canning techniques to make this jam with a delicate taste. Recipe: Сливово-ванильное варенье

Peach Compote with Mustard Seeds

Peaches don’t have to be sweet! Here they are supplemented with grains. mustard, wine and spices in unsweetened compote that goes well with baked or grilled meat. Recipe: Peach компоте с семенами горчицы

Blueberry jam with maple syrup

When blueberries were first paired with maple syrup – which may happened at breakfast or with a portion of pancakes – it became love at first sight. Cook this sweet mix when season lasts blueberries and enjoy year-round, serving to pancakes, biscuit, toast or liver. Recipe: Blueberry jam with maple сиропом

Spicy tomato jam

Basic red sauce is not the only way use a crop of tomatoes. This fragrant tomato jam becomes acute due to cumin, red pepper, cloves and Ginger Recipe: Spicy Tomato Jam

Physalis Salsa

Vegetable Physalis – A Popular Mexican relative of tomato; it is used for salsa verde, or green salsa. This sauce is lightly spiced and suitable for your favorite Mexican food. Recipe: Physalis Salsa