And here is some information about storing other products:
How to store food. Secrets of storing meat, fish, eggs, flour, fruits, vegetables and other products
Storage of meat and sausages
Procurement of meat for future use makes a substantial gap in the budget of a modern family. And it is very sad and unforgivable when, through our fault, the meat spoils, it forms a deadly botulinic acid (aka botulism is a deadly poison!) In rural areas in hot weather, when meat is stored in stuffy cellars, there are cases of poisoning whole families meat.
Fresh meat must be washed from blood, ichor, dirt in clean drinking water, dried in a dark place in a draft and processed:
- vinegar (grate);
- lemon juice - salicylic acid solution (our native aspirin) (1 teaspoon per 500 ml of water);
- a solution of sodium chloride.
Fresh meat is well preserved, filled with warm beef fat, boiled milk, whey, yogurt, borax solution (for 10 liters of boiled water from 200 - 400 g of borax).
The meat is preserved by covering its pieces with nettles, wormwood, walnut leaves, bird cherry. This technique keeps the meat fresh for 4 to 5 days. At the same time, the meat is stored in the basement or buried in a box in the ground by 40 - 50 cm. The box is wrapped in a cloth soaked in vinegar. You can boil fresh meat
1 - 3 minutes in salted water, and then rub it with sunflower oil, salt and vinegar. After short-term storage of meat (its surface must remain dry), the pieces are washed again with water, poured with a charcoal solution (15-20 g per 5 liters) and kept for 30 minutes, after which they are washed again with water.
Pieces of fresh or frozen meat (of any kind) can be preserved in the form of the so-called basturma, it is also a marinade that we make when preparing kebabs. Pour salt on the bottom of the pan, cut the meat into pieces the size of a half-fist (or less), cut the onion and lemon into rings, add black pepper, bay leaves and other spices can be added, put them in a saucepan and mix well. Pour the marinade with a glass of sour (dry) wine (of any variety, color and strength). The "Monastyrskaya hut" will do (it looks like this is the only use of the specified drink). You can use a weak vinegar solution (but not essences, but so that you can taste it, so that it sour on the tongue).
The meat stored in this way improves in taste over time and is quite capable of waiting until you either eat it at all, or a refrigerator repairman appears (2 - 3 days, it is undesirable to marinate more). Here are some tips on what you can cook with meat for dinner.
Meat products (smoked meats, sausages). Smoked meats are stored in ventilated cellars at 4 - 5 * C. In summer, sausages are rubbed with vinegar, vegetable oil, sprinkled with ground red pepper and placed in a cloth bag. Loins, hams, homemade sausages should be put in jars and poured with hot beef fat, stored in cellars.
Fish storage
Fresh fish are not shelf stable. To keep fish fresh for 3-5 days, remember the following:
1) immediately after catching (buying) the fish, you need to remove the entrails, gills, wash the meat from the blood, then wipe it with vinegar and lower it in salted water for 10 - 15 minutes. In the peri-abdominal space, put: dry, chopped wormwood, thyme, nettle, white bread soaked in vodka or wine (like "Rkatsiteli"). I keep fresh fish for up to 15 days if it is rubbed with salicylic acid powder and wrapped in a cloth soaked in vinegar. Or the gutted fish is washed in water, granulated sugar is added (1 tablespoon per 1 kg) and left for 3-4 hours, the sugar melts and preserves the fish.
Egg storage.
Fresh eggs should be wiped with vegetable oil or beef fat and put with the sharp ends down (so that the eggs do not touch each other) in dry sawdust. For more than a year, fresh eggs are stored in milk of lime (pour 1 kg of quicklime with 10 liters of water, mix, let stand). Pour the eggs in a saucepan with milk of lime 3 to 4 cm above the level. Eggs are stored for 6 - 9 months if they are poured with a solution of salicylic acid (2 teaspoons of acid in 3 cups of water) and kept in it for 20 minutes, then dried and stored in sawdust, dry hay.
Storage of milk, cottage cheese, cheese, butter
The milk is boiled for 2 minutes, sugar or soda is added to the pan (with the tip of a knife). At a temperature of + 4 - 5 * C, boiled milk with soda (sugar) can be stored for 45 - 52 hours, fresh - 24 - 36 hours.
In rural areas, without a cellar, milk is stored in a pit (80 x 60 cm), poured with water and sprinkled with salt (or with ice and straw).The pit is covered with a lid, tarpaulin and covered with damp earth.
The cheese and curd are kept in a towel soaked in salted milk. The butter is stored in a towel soaked in the following composition: foam from 2-3 eggs, 2 g of salt, 1 g of soda for each egg (or with a salicylic acid solution moistened with 10 g per 500 ml of water), or the butter is poured with salted water (30 g salt in 500 ml of water).
You can save butter for 2 - 3 years if you add 40 g of the mixture (200 g of salt and 100 g of sugar) to each kilogram of butter.
Carrot juice, soda (10 g per 200 ml of water) are added to the oil.
Storing vegetables and potatoes
Cabbage Clean the heads of cabbage on the ground, rot, dry for 4 - 5 hours, store in a dry, dark place at a temperature of 5 - 6 * C. Heads of cabbage are stored in the sand in the basement, in paper (it periodically changes to dry).
Cucumbers
Cut fresh cucumbers into slices, put in a jar, pour over a weak solution of vinegar, pour sunflower oil on top, put on 3 - 4 mugs of horseradish.
Beets, carrots
They are stacked in rows in the basement, each row is sprinkled with sand, vegetables should not touch each other.
Potatoes
It is important to keep the second human bread for a longer time - potatoes. Wash the potatoes in warm salted water, then boil for 3 - 4 minutes in a wire mesh in water (to destroy the eyes) and treat with a weak solution of salicylic acid and borax (10 - 20 g per 1 liter of water). dry the tubers, store in basements on wooden shelves, whitewashed with milk of lime.
Green crops
Store in salted water, with the addition ((on the tip of a knife) salicylic acid and borax).
Melons and watermelons
These medicinal products are kept fresh for 3 - 4 months if they are placed in a barrel in a state of milky-wax maturity and sprinkled with dry wood ash. In this case, care must be taken that they do not touch the side of the keg and each other. A thick layer of ash is poured on top, and the barrel is hermetically sealed with a lid.
Store the keg in a basement, in a dry place.
You can dry unripe watermelons, melons in the sun and hang them in linen bags (nets - string bags) in a dry, cold basement under the ceiling. Watermelons can be wrapped with tow, coated with clay and kept on shelves in the basement. Or pour it over with paraffin (dip each watermelon in hot paraffin for a few seconds), store in nets in a suspended state.
Storage of fruits and berries
Apples and pears
Dip in a weak solution of salicylic acid (see above), dry, wrap with thin paper, sprinkle with sawdust and dry lime.
Plum
Carefully remove, without damaging the wax deposit, put in jars, sprinkle with cherry and currant leaves.
Cherry, sweet cherry
In dry weather, after lunch, remove the berries along with a piece of twigs, put them in small barrels, sprinkle each layer with cherry leaves, cork, put on ice in the basement. Stored until the birth of Christ.
Lemons and oranges
They do the same as with cherries, only they shift the fruits with green birch branches, nettles. After a month, wrap them in fresh paper.
Walnuts
Dip the nuts in salted boiling water, stand for 7 - 8 hours, dry on a sieve. Stored for 2 - 3 years.
Peaches and apricots
Store like plums, only sprinkle the layers with sugar - sand.
Raspberry
Pour into bottles, cork, boil for 1 hour in a water bath, then tar, store in the sand in the basement.
Grapes
The grapes are stored for 4 - 5 months together with pieces of shanks suspended from the ceiling in a dry basement. Or in 3-liter jars, sprinkling each layer of grapes with dry sawdust. The jar is closed with a nylon lid.
Freshly picked olives
Pour in vegetable oil, store for six months.
If the harvest is too large and it is necessary to preserve the berries and fruits, then it is possible to dry them. We have some helpful tips for drying fruits and berries.
Yeast
Store in a bag with flour.
Sunflower oil
For 1 liter of oil add 1 teaspoon of salt and 1 bean (powdered). Store cold in the basement.
