Although no freezer can not imagine any home and can often be mistaken though during freezing, thawing or keeping food in the freezer.
The freezer is a great place pea, leguminous vegetables, peppers, spinach, chard, fruit juices, blueberries, currants, raspberries, strawberries, etc..
Slightly worse held pumpkin, mushrooms, corn, eggplant, tomatoes, parsley, celery, blackberries, cherries and cherries, plums, apricots, apples, pears, quince, melon, etc., and zucchini, cucumbers and yellow plums should freeze only if it is really necessary.
Berries, berries and other fruits and peppers can freeze it raw, with sugar or without sugar, and mushrooms, peas, corn, leguminous vegetables, spinach, Swiss chard, and root vegetables for the soup must first boil.
It is understood that before freezing fruits and vegetables - ripe, fresh and healthy - should be cleaned and washed thoroughly, divide the amount that is enough for one use, and on the packages, ie. bags for freezing, write content and date of freezing.
Once defrosted foods do not freeze again, if you have time, cook a meal halfway, because it will shorten the cooking time later. However, this will significantly shorten the duration of food.
The durability should always be taken into account. For example, at a temperature of -18 degrees flasks can withstand 4-6 months, apples, pears, quince, melon, mushrooms, cucumbers, peppers, eggplant and vegetable soup for 6-8 months, parsley and celery leaves, green beans, corn, kale, fruit juices, cherries, cherries, strawberries, raspberries, blackberries, currants and blueberries 8-12 months, spinach, Swiss chard and tomatoes 10-12 months ...
We offer you several recipes for pickles.
JAM AND APPLE Blackberry
It takes 1 kg of blackberries, apples 1 kg, 1.5 kg sugar, 2 oz of water and lemon juice. Cleaned and washed blackberries sprinkle half of sugar and drizzle with lemon juice and leave them sit for 2-3 hours in the cold.Peeled apples cut into slices and boil in water. When softened, discard the water, and mash apples and blackberries and they add the other half of sugar, and cook for about 15 minutes. Fill hot jam jars and seal them. Thus prepared jam can cost up to 12 months.
In the same way, and you can make jam from apricots, cranberries, blueberries and other fruits. It takes 1 kg of peaches, 1 kg of sugar, lemon juice and fruit brandies. Wash peaches, drain them, cut, remove their seeds, and place in a pot with half the sugar. Stir and let it rest covered for overnight or until release juice.Zakuvajte quickly over high heat, stirring, and cook for about 15 minutes. When the foam is gone, let the jam boil once more. Add lemon juice to taste, if you prefer, you can also add a few tablespoons of fruit brandies, and still hot pour the jam into jars and heated dry immediately close the cellophane soaked in alcohol. This jam can cost up to 12 months.
It takes 1 kg of plums and 150 grams of sugar. Mature and exquisite plum Wash, drain and cut it. Arrange them in a jar, and sprinkle each layer with sugar. Close and pasterizujte at 80 degrees 30 minutes. Thus prepared compote can stand up to 12 months. Use it as a compote, fruit jam or cream.
This jam can be prepared from other types of fruit. It takes 1 kg of pears, apples 1 kg, 1 kg plum tomatoes 1 kg and 2 kg of sugar. Pears, apples and plums, wash and clean, so grind. Tomato puree and boil. All together, cook about 20 minutes, then add the sugar and cook until the jam thickens enough. While still hot, pour it into the jar. It can cost up to 12 months.
It takes 1 kg of chestnuts, 1 kg of sugar and 5 ml of water. If you have not peeled chestnuts, raw comma, put them in cold water and cook, once the water boils, cook for 2-3 minutes. Then peel them and boil in hot water for 10 minutes. Cook syrup 3 oz of water and 1 kg of sugar and drop it in the chestnuts, boil them for 15 minutes, then leave to cool. Again, cook them in the same syrup for 15 minutes. Let them sit until the next day, and again cook for another 15 minutes. Chestnuts out of the syrup and mix into jars, syrup and cook until thickened, and pour it chestnuts. Thus prepared sweet chestnut can stand up to 24 months.
Pickling cabbage is placed in the second half of November or the first half of December. Vat or barrel of cabbage is held in the basement where the temperature is uniform throughout the winter. Vat or barrel must first be thoroughly washed, rolled up tightly and tap when the cabbage pickling transforms. Katsu in a place where they will stand, but the lift from the floor to the three brick or stone.
Cabbage for leaving should be solid, with a capital of medium size. The best sumadijski Horgoška or cabbage. Cabbage is cleaned of outer leaves, roots commas, and put in a barrel to be down to the root of the cabbage rose. So naredjano barrel pour cold water, preferably spring or borehole. Finally dissolve in water 3 pounds of salt per 100 kg of cabbage and sauce. If someone likes a more saline can add another 1 kg of salt but 3 pounds is enough.
The loaded cask intersect two boards and put them through a stone extracted from a pebble pure mountain stream. There must be put marble or other stone because it is Mexican so corrosive. Barrel cover and allow to sour cabbage. The first 5-6 weeks pretakati it twice a week, so that the sole pot under the faucet or bucket, water from cabbage islands and then back again the same above in the cabbage. So a few times.Pouring is done to mingle with, to be weighed down Raso and cabbage before he arrives. The dish cabbage can last until the beginning of June.
Taken by 2 kg green or yellow peppers, carrots, cabbage, cauliflower, green tomatoes and 1 kg of onion, a couple of horseradish roots.
All vegetables, wash in cold water, cleaned of stems, cut the cabbage into quarters, and arrange immediately stored in the higher court or the storm-cup. When the tursija nice complex to add a few more horseradish root cleansed and hot peppers to taste. Then all the press with crossed planks and put them above greater washed river stone a pebble. Finally pour all presolcem: 10 liters of water, 250 grams of essence, 300gr salt, preservatives 10 g, 10 g Vinobraní. From above link.
Long, pointed peppers
Long and pointy peppers, wash and pat dry. Cut off their stems and a couple of needle prick. The jars stack them vertically and between them put some peppercorns. Pour boiled vinegar peppers you to taste a little diluted with water and posolili. Close the jar and leave in a cool dry place.
AJVAR of baked PAPRIKA
100 units. red peppers (those fleshy)
400 ml Zejtin
2-3 tablespoons vinegar (and usually can)
salt (to taste)
Wash peppers, delete and bake. Firing rotate them ie. make sure that all sides are well done. Roasted peppers to put in a metal vessel with a lid, to naparile and easily peeled. Allow them to cool, peel them, remove the seeds, remove stem put in džakčić (from potato or onion) and attach to a place, to cede to the next day. If we put aside (pinned) in the house, set beneath a container tečnnost that squeezes out of them.
Grind them in a meat machine, put in a larger, wider pan that previously greased with a little oil. Navedennu up the oil well hot, pour over ground pepper and leave for 15 min. that are coincident. After that time, put a pot on the stove - burner and move the cooking - roasting Ajvar.
Chutney is cooked - fried on high temperature with stirring in a row for about two and a half hours from the time the boil. Pulling large wooden spoon through the chutney has to outline a way which proves that the chutney over.
When finished, move the fire - the stove, add the vinegar and salt, mix well and so hot poured into hot, sterilized jars (at 100 ° C for 30 min. In the oven). When filling taken that left about 1 cm. to the top empty.Return the jars in heated (100 ° C) oven for another two hours, remove, pour a little on the surface of the oil, closed sterilized caps or other airtight, well-wrapped in a cloth (blanket) and leave the next day. The next day chutney leave a dry, dark place until use.
PS Who wants to be instead of oil, Ajvar surface lightly with the essence (the soaked gauze), and also to add the preservative according to the instructions with the bag. Also instead of vinegar can be added 1 tablespoon of essence. Ajvar in the picture does not konzervant eksenciju.
Who does not have a metal vessel for disposal of roasted peppers can be disposed of in a plastic bag.
Of these, the above quantities, 13 jars per 1 kg of Ajvar.
5 kg of milled tomatoes
2 parsley root
200 g of sugar
400 g of oil
1-2 heads of garlic
250 g of vinegar
6 tablespoons salt
6 kg of paprika
1 chili pepper
Tomato ground, parsley (grated or ground what you prefer), also carrots (grated or minced), sugar, oil, preservative, garlic, vinegar, salt, all to cook for 1 hour. After add 6 kg peppers (which are baked, cleaned, chilled, milled), freshly ground pepper 1 chilli (if someone loves and be plugged 3-4). Boil.
Pour hot into hot jars Pinđur and browning in the oven. When cooled to connect.
5 pounds meaty pepper, 2 pounds of tomatoes, 1 dl oil, 5 g sugar, 2 tablespoons salt, tie parsley leaves, 1 dl vinegar, 5 cloves garlic, 1-3 hot peppers (optional).
Roast the peppers and peel. Then cut into cubes (do not grind them). Tomato puree and fry in hot oil, mixing until the mixture thick as jam. Add chopped garlic and parsley, pepper, salt, sugar and vinegar. Let cook for another ten minutes. Cool place in a well-heated jars, seal them and wrap them to cool slowly.
Tip: Paprika is the best cook in the evening, leave covered in the vessel to pierce, and then the next day cold peel. So goes a lot easier to peel with minimal waste.
PEPPER WITH MUSTARD
3 kg of green bell peppers (tomato-pepper) and 1 kg of red, 4 small pickled onion (onions), 6 cloves garlic, 2 hot peppers, 2.5 dl of vinegar, 1 tablespoon salt, 3 tablespoons sugar, 50 g of mustard, a 5 dl oil + oil for watering.
Clean the peppers, onion, garlic and chillies and grind all the time to put on the machine plate with larger holes to be large minced. Add the vinegar and an equal amount of water, salt and sugar, and cook for 15 minutes. Drain and place to cool down. Especially stir mustard and oil, and stir in the paprika. Share on clean glass jars, pour the top layer of oil and cover.
Ajvar - baked
5 pounds red bell peppers - Horn, 2 pounds eggplant, 7,5 dl oil 5 cloves garlic, 2% salt on clean ground, 2 - 3 tablespoons white wine vinegar, hot peppers to taste (5-10 g).
Roast the peppers, peel and grind. Roast the eggplant, peel and place in a colander for half an hour. Grind them and mix with peppers in oil to get a thick mixture, ie. that when dragging a wooden spoon across the bottom of the bottom of the bowl stays clean. Season with salt, add chopped chillies, crushed garlic and vinegar. More slowly cook over the fire stirring constantly.
Ajcar cooked pour into heated jars, cover the top with oil, and wrap it close to the end to cool slowly.
Tip: Paprika is the best cook in the evening, leave covered in the vessel to pierce, and then the next day cold peel. So goes a lot easier to peel with minimal waste.
Ajvar - cooked
10 kg of red peppers - horn, 5 kg eggplant, 2.5 liters of oil, 1.6 l white wine vinegar, 2% salt to the cleaned weight, 5-10 g of hot peppers and pepper to taste
Clean the seeds from peppers and cut in half, wash and dry thoroughly. Eggplant wash, wipe and baked whole in the oven. Cook until peppers are baked in a mixture of 3 liters of water, 1.5 liters of vinegar and ½ liters of oil. Simmer for pickling as 3-4 minutes. Drain the cooked vegetables and grind on the machine.Roasted eggplant peel, and also grind exactly as pepperoni (amount set according to whether you want a sharper chutney or not). Mix peppers, eggplants, add 1.5 liters of oil, ½ dl vinegar, salt and pepper. The mass cook 2 minutes over low heat stirring. Pour cooked chutney into warmed jars. Cover the top layer of oil, close the plastic wrap and wrap a blanket to slowly cool down to the end.
Sataraš FOR WINTER
Ingredients: 2 kg tomatoes, 2.5 kg of paprika, salt, oil
Fry in hot oil, cleaned and sliced peppers and tomatoes. Good stir until vegetables are tender and the mixture is quite thick. Ossola, heated in boiling put the jars and place in the oven on low heat to completely create the top of the hard crust. Pour a thin layer of oil and save. If desired, add the fried onions in winter.
Home Canning in a home
Pickling ritual has always been a housewife, but she is turning to the culinary and nutrition-conscious enthusiasts. No wonder, since it preserves flavors paradise ...
Winter food should be stored in a cool, dry, dark place in order to maintain a long - if you are well prepared, the types are good and after a few years
This space is too small that we enumerated recipes, which, after all, has a surprising number of online in any search engine type 'preserves' and you will not have nearly the time to prepare all the delicacies on offer.
Chills has long been preparing for it was one of the few ways to preserve food for the winter. Later cooked to save, because it was cheaper than industrial products, today fit into the trend of returning home and natural diet.
Do not you have your own garden, or good neighbors who do not know where to go with the extra fruit and vegetables when they are already struggling, get a grown organic foods and canning without artificial preservatives and other chemicals. Proponents of natural foods will rebel against adding white sugar, but is already a big step if you only produce food for the winter with the addition of sugar, vinegar and salt, no artificial additives.
The largest number of recipes on the net can be found at the eastern neighbors, because there is, because of tradition, because of a lower standard, canning was developed to the level of art.
We chose two books with something rarer recipes: Gold Nanić Live from society and the country offers VHS book about natural preparation for the winter, a journalist of Radio Pula Budimir Žižović author of 'homemade Istrian food for winter's over 150 recipes. The standard recipes can be found in a number of titles available in most web and 'living' bookstore.
Pickle is the perfect winter mixed salad, and you can save the whole or chopped vegetables
To winter food was good and durable, the most important is hygiene preparation and selection of quality foods, which should not be damaged. And jars must be sound, so as not to burst during sterilization, and when they put the hot content.
All accessories, bottles, rubber bands and lids boil or sterilize before use. Dishes and utensils that you can not sterilize it is important to wash (items after washing or sterilization should not be deleted, but leave to drain). Use plastic instead of metal strainers. Ready-made pickles easily sterilized in the oven, so immerse the jars in a large pot with water, because the money should be recovered with a larger area.
Do you have a house, you will not have a problem with keeping, but in most of today's housing because central heating is too hot, so better keep the pickles in the basement or some other store or in unheated enclosed loggia, which is not heated (open balconies are not good because the preserves frozen). The place where you store food for the winter should be dry (that it does not mold) and dark (winter food to maintain a nice color).
Trends say that vegetables should be pickled in vinegar or vinegar domestic and salted with sea salt, preferably coarse. Are you preparing food for the winter each year, and even more to it than many kinds of foods, to each jar to put the label indicating the contents and date of preparation.
Experienced housewives know that pickles every year just underway, but still occasionally break down knows an occasional bottle - because pickles should be monitored regularly. If you have any blur fluids, mold or other signs of deterioration, pickles should be quickly spent, and there of course and rescue techniques (boiling, subsequent sterilization, relocation to another jar ...).
In our parts are usually prepared fruit juices, jams, compotes and jams, tomato juice, pickled peppers and cucumbers and chutney. However, more imaginative variations that are resourceful entrepreneurs began to pack into decorative containers and sold as authentic Croatian souvenirs available in the deli, souvenir shops and websites.
In the wider local area stores are a wide range specialties and ideas as you mention Pinđur (sauce mixed vegetables), chutney with mushrooms, sweet fruit of all kinds (very sweet dessert, similar to jam, which is in Serbia and Bosnia to serve welcome) olives stuffed with vegetables, goat cheese, etc., pickled wild mushrooms, pickled onions, peppers stuffed with cheese, fruit and fruit cover the brandies, liquors and domestic drinks, pickle (pickled mixed vegetables). From beans and carrot puree can be stored, as well as the domestic version of the product that we know only as industrial (ketchup).
jam with big chunks of fruit preserved more vitamins than the smooth jam
From vine leaves saved a great charm, and in winter you can keep them salted (and plenty of vegetables can preserve in salt water, not vinegar). Cabbage can traditionally sour, but also prepare dishes of mixed vegetables, such as peppers stuffed cabbage. Sweet and savory baby foods prepared without preservatives and naturally grown fruits and vegetables are better than anything you can buy almost.
Peppers in vinegar
Select a healthy, larger peppers (woodlice), washed in cold water, cut down their stems and leave the clean sheets suse.Osusene to be stabbed with a needle in several places and sometimes in tegle.Dodaje spread a little horseradish, a few grains pepper and laurel 1-2 lista.Kad arranges everything in a jar to pour boiled, salted and cooled vinegar (for 1l 3l water-vinegar). Finally bottles blindfolded double parchment paper or plastic wrap.
Cut and wash off 5kg of ripe red eggplant, bell pepper 10 thick, cleansed of seeds, 10 heads chopped onion and celery bundle lisca.Sve boil and propasira.Saspe in larger pots and add salt to taste, sugar, vinegar, pepper small and cimeta.Kuva, with constant stirring, until thick like jam, tj.kad withdraw spoon to see the bottom serpe.Posto the mixture cooled, filled with small jars, plastic wrap and a sling Boil 10 minutes in steam.
Beetroot is a very healthy food that should not be forgotten that in the preparation of food for the winter.
* 30 beetroot
* 2/3 cup water
* 4 cups sugar
* 4 cups vinegar
In each jar place:
* 1/2 teaspoon pickling salt
* 1/2 stick of cinnamon
* 4 whole cloves
* 2 allspice berries
Wash beets and trim the tops, leaving 2.5 centrimetara would not "bleed" into the water too.
Place the beets in a large pot and cover with water. Cook until tender.
Drain and let them allow to cool enough to handle. Remove roots and cuticles. Cut the beets into wedges.
In each jar, put the salt, cloves, cinnamon, and told that pour chopped beets.
Pour into deeper water court, sugar and vinegar and bring to the boil.
Pour over the beets, until you fill the jar to the first screw cap (1.5 centimeters Reba would be empty).
Pull out the air bubbles, wand, wipe the jar, put the lid in water and preserved with 30 minutes of Half-liter bottles, and 35 for those of litter.
Leave to rest for six weeks before use.
Preparation time: 1 hour 15 minutes.
* 5 kg gherkins (pickles, as smaller, the better)
* 5 l of water
* 300 grams of sugar
* 200 grams of salt
* 100 grams decoction (concentrated acetic acid)
* 1 packet of preservatives
* 1 teaspoon Vinobraní
* Mustard seed
* Flower dry dill
Pickles washed and put in a deep vessel. Parboil them in hot water (hot water can from the boiler) and leave to cool.
During that time, Cook presolac. First put the water with salt and sugar to a boil, add the preservative and vinobran, remove from stove and add the essence.
While presolac cools a bit, fill jars pickles. Arrange them tightly next to each other. In each jar, place the spices: a few grains of pepper, 1 teaspoon of grain mustard and a bit of dried dill flower. At the top of the jar put pritiskač as gherkins, when Nally presolcem would not have surfaced.
Then all the jars filled with pickles, pour presolac still warm. Close the jars or plastic wrap or metal lid, leave them in a box and covered with a blanket. Leave until tomorrow and then stored in the pantry.
Time to prepare: 60 minutes
A simple salad recipe by grandma
1 l vinegar
3 l of water
250 g of sugar
150 g of salt
Vegetable Wash, trim stems and alternately arrange them in a bucket or barrel jars. All
Pour the remaining ingredients in a higher court and stir until all is melted. Cool and pour immediately without cooking the vegetables are complex. Vegetables should be in a pickle, and make as many fluids as
the court should be full.
Note: This is the easiest salad to save and is recommended for young housewives, and can stand up to two years in the pantry.
Pepper without preservatives
5 pounds of pepper (to taste, red, green, yellow)
170 grams of salt
a pint of cider
about 1.5 liters of water
more heads of garlic
2-3 tablespoons oil
a few leaves of basil (who does not love, can live without it)
Method of preparation
Washed, cleaned and cut peppers lengthwise into strips, place in a court, pour the vinegar and put the salt, and stir and press the lid, so the peppers do not rise to the surface. Leave until the next day, stir occasionally. The next day, drain and sort the jars, put all čbeli large onion, 1-2 basil leaves and who loves you, and be a piece of hot peppers.
Pepper juice that are released strain, add water, oil and let it boil. Vřele pour pepper to wallow, to close the lid or plastic wrap and let it be pasteurized in a larger pot to put on the bottom of the dish towel, sort the jars do not touch, do any cloth, pour hot water between, up to 2/3, and set burner included, but make sure the water does not boil, but gently flowing and left at this temperature for 20 minutes, turn off the burner and let the jars cool in the water.
Canning, as its name implies, food supplies since ancient times, left in for the winter so that she could survive. Today's offers fresh fruits, fruit products and other similar foods and abundant and accessible throughout the year, so the question is why do independently to make pickles. Some pickles are prepared from a purely economic reasons, to save, others have excess fruit which they have grown, and the third a culinary reasons because of choice or for health reasons, proponents of food with less chemicals or other additives, either in farming or in preparation. No matter what your motives were, you will try to be on hand in preparation for the winter, and we will remind you of some good old advice about it.
Area covered fruit is always a multitude of living organisms - microorganisms - many of which can cause disease. Because fruit should be carefully washed. Sturdy and hard fruits should first soak in water for 5-10 minutes, and then wash them under running water. Delicate and fine fruit should be placed in a sieve, and several times he completely immersed in pure water, moving the screen so that water reaches every berry.Fruits should be washed quickly, lest raskvasilo and began to leak juice. Then it should be dried on the cloth, and then clean up.
Fruit should be classified: best fruit to be separated for compotes, and the less beautiful for jams and more.Damaged fruit is not out of the question for ukuvavanje. Choose completely ripe fruit, but not overripe.Fruit for winter may not be wet - so do not make pickles after a rain.
Color of processed fruit in the air, under the influence of oxygen, changing, and vitamins are partly decomposed. Because fruit is best cleaned immediately before preparing food for winter.
The acid from the fruit can be connected with the metal pots, so why should you cook fruit in enameled pots (which enamel is not chipped!) Or those made of stainless steel. If you do not have such dishes, then quickly cook the fruit and immediately remove from the metal containers. Although we do not use copper pots!
Place the required amount of sugar. If you put too little sugar, you will need to cook longer, and thus loses the fruit quality, taste and color. Fruit and sugar measure on a scale, not in containers for measurement.
When the syrup cooked food for winter use, make sure the sugar is dissolved until the end.
Fruit that does not have enough pectin (strawberries, cherries, melons) tend to clot, and then add the juice of cranberries, apples, lemons or naranadži and cook on high heat.
If you place a clotting agent by which considerably shortens cooking time and thus better preserves color, flavor and ingredients for the winter, follow the instructions exactly.
Never cook foods too, but not too short. Do not mix them too, but not too weak.
Ready put pickles in jars whose size depends on the number of family members, so that the entire quantity consumed immediately. Open jam, marmalade and sweet to stand for 2-3 weeks if they are well covered, but they are much better when they are fresh. Winter food prepared with alcohol can be opened and closed again, without fail.
For home canning are best glassware, but we will consider and clay, if you are inside glazed, wood, metal and even if they were completely intact enamel. You should have a wide neck (except for juices) to the ingredients and put them more easily extracted during the winter.
If your pantry (the pantry) is not completely dry, the surface of the jam and marmalade put a layer (3-4 cm) of powdered sugar.