home Culinary recipes Culinary dishes Home cellar Preserving at home - questions, problems, answers, exchange of views, praises

Preserving at home - questions, problems, answers, exchange of views, praises

 [1] 2 3 4 5 6 ... 9 Forward ►
Tasha
Since it will soon be time for cucumbers, I want to ask a question. In one pickled cucumber recipe that I really want to make this year, cucumber pouring goes in several stages. The first time the cucumbers are poured with very warm water and so on increasing four times, the last time with boiling water and spin. All my life I have poured boiling water three times (pour, drain ...). Question: what does pouring with very warm water give? So someone is doing or am I misunderstanding something?

I am looking for a recipe for preparations from vegetables, I do not know how to make it - I ask for help from the forum))
Summer resident
To be honest, I don’t understand all this boozer with cream filling. While I had the oven, I put cucumbers and stuff in jars with spices and leaves, filled them with hot marinade, covered them with lids and put them in a cold oven for 15-25 minutes, depending on the volume of the jars. I took it out, rolled it up, turned it over and cooled it under the covers. All preservation always stood as nice, and the likelihood of dousing with boiling water was sharply reduced.
Here's an example: My favorite mother-in-law tomatoes.
Tasha
I haven’t heard about the oven, I always make cucumbers healthier for the child without vinegar, but sometimes my body and soul require both crispy store and vinegar. Maybe warm water cooks cucumbers for shock and they remain crispy and green? And what are they after the oven?
Aunt Besya
Maybe those who fill cucumbers with warm water replace the preliminary soaking ???
Tasha
No, Aunt Besya soaked ...
Rusya
I also do not understand this filling with warm water. I convert all recipes with sterilization to pouring boiling water: twice with boiling water, and the third with marinade. I do not like to bother with sterilization, and there is no appropriate utensils.
And the Summer Resident's way is very interesting, I think it makes sense.
Jefry
Tomorrow I'm going to roll up a bag of cucumbers, I used to always use the technology to pour and drain. A specially faulty electric kettle is adapted for this. I am very annoyed by the sterilization procedure - the extreme is still ... And then I read about sterilization (pasteurization would be more correct) in the oven. Could it be more detailed? 25 minutes from the moment of laying or from reaching the max temperature? And what can be put under the cans, because it is scary to put such a weight on the grate ...
Aunt Besya
And, sorry for curiosity, why canned? Do you like salty ones? For some reason, for some reason, salty ones always end up earlier than pickled-canned ones, maybe because they are universal: for potatoes, and in pickle-salt, and so have a light meal, and in pizza
Jefry
In our family, in terms of nutrition, there is complete harmony. I am not for salty-spicy-sour, and my wife is not for sweet. So she herself imposes cucumbers and conjures with spices - my job is to withstand the canning technology. Before, I could not understand my grandmother's sterilization technique - so many minutes after the bubbles appeared in the jars. And as a child, I read from Perelman that water in a jar inside a bucket of boiling water will never boil. Somehow I did it by eye, but often overexposed it and the marinade became cloudy and the cucumbers were soft. And the teapot technique was a breakthrough - twice boiling water and the third time the marinade. Each time, only one bottle was boiled. And this year I want to move to a new level - PMM washes cans, sterilization in the oven. If everything works out, I will say "how much progress has come ..."
Summer resident
Quote: Jefry

Tomorrow I'm going to roll up a bag of cucumbers, I used to always use the technology to pour and drain. A specially faulty electric kettle is adapted for this.I am very annoyed by the sterilization procedure - the extreme is still ... And then I read about sterilization (pasteurization would be more correct) in the oven. Could it be more detailed? 25 minutes from the moment of laying or from reaching the max temperature? And what can be put under the cans, because it is scary to put such a weight on the grate ...

I put cans with preservation in the oven on a baking sheet. 25 minutes after turning on the oven. After 15 minutes I look in, if the marinade from the cans spills out the temperature, I reduce the temperature. I begin to take out cans from the oven for spinning in 5 minutes after turning off the oven. For 10 years, the technique has been worked out and rechecked on all friends and relatives
Alim
Quote: Summer resident

I put cans with preservation in the oven on a baking sheet. 25 minutes after turning on the oven.
One more time for the dull ones: Are the jars filled with hot or cold marinade? Cold or hot 25 min from the moment of switching on oven?
Summer resident
I HERE I described everything in detail. Pour the marinade hot, and put in a cold oven and turn on the maximum heat.
Yutan
Quote: Summer resident

To be honest, I do not understand all this bodyag with filling-cream. While I had the oven, I put cucumbers and so on in jars with spices and leaves, filled them with hot marinade, covered them with lids and put them in a cold oven for 15-25 minutes, depending on the volume of the cans. I took it out, rolled it up, turned it over and cooled it under the covers. All preservation always stood as pretty, and the likelihood of dousing with boiling water sharply decreased
Sorry, but I am again with a question to the Dachnitsa!
Do you sterilize cucumbers and tomatoes at different times in the oven? I also sterilize jars in the oven. But I often get soft cucumbers. With pouring and cream, my friendship did not work. But sterilization in the oven suits me. I have an electric oven. Are you betting on maximum temperature? The instructions for the oven said that sterilization jars should be placed in a tray with water. Very comfortably. I put several cans at once. I never missed with tomatoes, but with cucumbers ...
Summer resident
Yutan, I only salt cucumbers. My family does not understand others. Here I am not your helper
I also sterilize the zucchini in the oven for 25 minutes. It turns out crispy. But these are 3-liter cans, and 15-liter cans. If you put it in a pan with water, it will take additional time to heat the water, I think. And our task is to obtain the temperature required for pasteurization in the shortest possible time
Yutan
Well, thank you! I will probably also give up pickling cucumbers. Salty ones can also be rolled up. My mom was always pickling. Then she put the ready-made cucumbers in jars and poured them with fresh pickle with herbs. Sterilized for 10-15 minutes in a saucepan. They kept very well.
Summer resident
But I still like pickled ones more. I have to buy my beloved. For one myself, laziness is messing around
Jefry
Just rolled up the last can. A class that is not at all stressing the process ... And if the result is also pleasing, then I will throw out the kettle immediately ... The only thing is that my electric oven, apparently, heats up longer with bottles. After 25 minutes, the bubbles are just starting to go. So I increased the time to 35 minutes. Although it cools down more and more slowly, after 5 minutes after turning off the bubbles are still going. Leaking marinade immediately boils on a baking sheet. So from this point of view, it is better to pour a little water into the baking sheet.
Aunt Besya
Admin - preserving at home - questions, problems, answers.

So the summer has passed ... it seems, and conservation is coming to an end, but it turns out that there are still questions from people who have not encountered this phenomenon as "home canning", and are very afraid of it. And so you want ...

I propose to discuss the issues of home canning in this topic:
- what to preserve, what kind of dishes can and should be,
- what devices can be used for canning,
- whether it is necessary to sterilize the dishes and how and where - methods and devices,
- whether it is necessary to sterilize and blanch vegetables,
- what is better to use - vinegar, essence, salt, sugar, what proportions, etc.
And many, many different questions ...

There are many home-canning craftsmen on the forum, and they do it very well and the recipes can be found on the forum.

But, nevertheless, many questions constantly arise, both for experienced housewives and for beginners, who sometimes hesitate to ask these questions in recipe topics.

In this topic, we are talking about general problems of canning - we display recipes in culinary topics.

Go!

TOPIC CONTENTS can be seen here: Preserving at home - questions, problems, answers, exchange of views, praises

(I took a photo on purpose, although I don't use it at home)
At the dacha, where most of the workpieces are made, the gas is in our cylinder, so you can't put the jars in the oven too much. My mother-in-law does not favor MV. but there is a stove ...
Stainless steel insert, put on a pan, fits any can from 0.5 to 5 liters.
Basja's answer
I washed it, let it drain a little and put it on. I have three or four cans, and I bet for a minute. If the cans are large, or the bottles, then I put them on the barrel and also for 1 minute. Take it out and on a dry towel on a barrel so that the generated steam, condensate evaporates. But you have to adjust to your micro. I have it ancient, but you may need or more, or vice versa less time. And in due time, a metal stand was placed on the kettle (on the neck, the lid was removed) and a jar was already on it, the kettle was boiling and the jar was sterilized. Also very fast, only when I had gas in my apartment.

Anastasia's answer
And I rinse the jars with water before sterilizing in the microwave and do not wipe them. It turns out that these drops are enough so that the microwave does not spoil and that the banks do not burst. That's how I sterilize.

Even on cooking, I found the same method for sterilizing cans, I will quote:
Sterilization of cans in a microwave
Preparation
The basic principle is heating the cans with steam generated by heating a small amount of water in a sealed container.

- pour a little water into a liter jar, 2-3 spoons, just to cover the bottom;
- be sure to cover, or rather loosely cover; (you can use a small saucer or a suitable lid made of thick plastic, but nylon ones are not suitable - there is no suitable gap and they are hard to crinkle and tear in micro. with a small gap fits to the neck of the jar; and also a lid from a round jug. But you can do with a small saucer, if only it was covered)
- put in the oven:
0.5l for 1min (put 0.5l in 2 pieces)
1.0l for 1min
1.5l for 1.5min
2.0l for 2min
1.5 liters and 2 liters can be safely put on its side, water will not pour out;
- take out carefully with mittens - very hot!
- immediately put vegetables and fruits into hot jars and go to the next stage.

A source
🔗

Admin response
I share my experience - how I sterilize jars in a microwave.

Mine is good and clean.
I leave a little water in the jar so that the jars are still wet after washing.
I put (or put on its side, if the cans are high) 3-6 pieces, depending on their volume.
I turn on the microwave at full power for 2.5 minutes.
I leave the jars in the microwave until they cool completely - about 10 minutes - otherwise they are very hot and it is simply impossible to work with them.
Levushka's answer
And for the second year I have not sterilized cans at all !!! Mom tried a new way and told me. You still have to wash the jars thoroughly, and boil the lids. And then pour 1 tbsp of vinegar essence into each jar, and then half a glass of boiling water, and immediately cover with a lid! While I am preparing the vegetables, the solution cools down, drain and stack as needed. Neither a steam room is formed in the kitchen, nor do we risk equipment.
Kinski's answer
And we sterilize jars in the oven all our lives .. In a not hot oven, we put wet jars upside down and turn on 150 degrees until they dry ... you can immediately put hot foods into hot ones ...

Aunt Besya
Here

Somewhat unconventionally, today I used my Tefal double boiler: it turned out that after salting a little cucumbers, neither this nor that, I decided to make "Nezhinsky salad so that they would not disappear, and only 1.5 liters came out (1 liter and 1 half liter jars) ...It was lazy for me to start with a pan for sterilization, so I used a steamer for this, which turned out to be very convenient
so that both the one and the other jars would fit in height, she collected it like this:
Preserving at home - questions, problems, answers, exchange of views, praises

if you take only half a liter, 4 pieces fit
Preserving at home - questions, problems, answers, exchange of views, praises
and the timer does not let you forget, and will not burst
The French, probably, would have fainted, having learned what else their technique can do
LudMila
Quote: Aunt Besya

Stainless steel insert, put on a pan, fits any can from 0.5 to 5 liters.
Such pieces come in different diameters, and there are also three holes at once.
Some cans still stand up unstably, for example, at 1.5 liters. - with a wider neck than a liter.
There was an old aluminum stand, convenient, but one "fine" day my mother came to visit and decided that it was a divider ... So she could not yet pick up a new one so that her favorite poltoraski would not swing!
Basja
LudMila, good afternoon, and I used a metal stand for hot, when we had gas in our old apartment, they put it on a saucepan, and on top of a can, with any neck, and it was sterilized with steam, and now we have an electric stove, so I use a microwave, By the way, it's also very convenient.
krapivka
Is it possible to put cans without water in the microwave? It seems that the instructions said that empty dishes should not be put ...
BlackHairedGirl
krapivka
so it’s not possible with them there, but with us here it’s not possible ... they were there when they drew up the instructions, and could not imagine what we could adapt it to here ... We must take a chance and try. In the end, the risk is small ...
Aunt Besya
In my season 1-3 cans still burst in the mic
Basja
Luysia, my Mika is a hundred years old at lunchtime and every summer I sterilize this way until everything is fine.
BlackHairedGirl
Basja
Admin
Anastasia
Girls, thank you very much! Everything worked out! None of them burst yet, t-t-t
vetka99968
Is it possible in more detail? Do you sterilize salads for a long time? And in my double boiler, the bottom of the pallets is removable, can you sterilize liter salads?
Admin
CONTENTS topic:

How we sterilize jars and dishes - the experience of our members of the forum

What and how do we sterilize canned food - the experience of our members of the forum

Aunt Besya is a double boiler
Admin– "cannery»
Admin
To begin with, I will expose my cannery as an example, which makes life easier for me during conservation - it reduces time, and there is no dirt and steam from boiling water.

My "cannery" - we make our life easier when canning at home.

I will share with you my secrets of how I can preserve at home.
However, there are so many of us on the forum that my experience may turn out to be far from a secret.

For canning, I use:
A large saucepan that can hold 3 cans of 0.8-1 liter each,
- a flat double boiler with large legs. I use a stand for stacking manti
- a deep bowl whose edges match the edges of the pan.
- on sale you can buy an additional suction cup for the bowl, so that it is convenient to remove the lid when it is hot.

This is how my handy tools look like:

Preserving at home - questions, problems, answers, exchange of views, praises
Now we collect the "construction" for canning:
- put the pan,
- on the bottom of the pan we put a flat steamer, a stand for manti, only with the legs down on the bottom of the pan,
- pour water into the bottom of the pan (I pour boiling water right away to boil faster) so much that it does not penetrate through the holes of the steamer - about 0.5-0.8 liters.

Now fill the jars with products, fill them with marinade (water, etc.) and set them on a stand.

Like this :

Preserving at home - questions, problems, answers, exchange of views, praises
We close the pot with jars with a deep bowl - the preservation process has started! The jars will be under the lid for 12-15 minutes. I make a small time allowance of 2-3 minutes for the water to boil.

Practically, sterilization of products in cans is done under steam. The water is boiling (watch the fire), inside the autoclave principle, the steam from the water rises up onto the lid-bowl, cools and falls back down.
Due to the tight fit of the edges of the pan and bowl, a certain tightness of my canning system is achieved.

And I will tell you that with this method, such disgusting phenomena as steam, water, splashes, splashes, and other side troubles of canning are completely absent in the kitchen. And there is no need to put cans in water "up to the shoulders".

With this method, you can even canned vegetables and fruits without water and then pour marinade or syrup - they do not come into direct contact with the bottom of the pan.

Sterilization is complete. I lift the lid-bowl, do it carefully - hot.
This is what we will see after sterilization - the jars are as they were, neat and tidy.
The color of the vegetables shows that they have been heat treated.

Preserving at home - questions, problems, answers, exchange of views, praises
Now we take out the cans from the pan, screw them up with lids and set them to cool.

Preserving at home - questions, problems, answers, exchange of views, praises
This is what I wanted to tell and show you!
Hope you find my canning experience useful!
Enjoy your time closing the cans and jars for the winter!

I remembered another plus sign of the installation - you can sterilize jars of various capacities, even the smallest ones, mayonnaise, baby food jars and other non-standard!

Admin

Please continue to take part in the topic.

Aunt Besya, it is desirable to move your cannery to this topic.

This topic will be useful to us both next year and in winter.
nut
Admin Well, I just can't figure it out
Admin

Let's talk together

Vinegar is 9% stronger than 6%, which means you need to take less than indicated in the recipe.
We make the ratio of vinegar 6 to 9%, we get the coefficient. 0, 67.
Now multiply 120 ml by 0.67 and we get 80.4 ml of vinegar 9%.

That is, we need to take less "strong, strong" vinegar, namely 80 ml.

That is how it should be?
nut
Thank you very much: flowers: I've been rolling salads since 7 in the morning and I feel that I'm already sick - I understand that 9% should be less, I sit, I think, I've already built a whole theorem with one unknown, but everything is so simple - THANKS
Admin

"I've already built a whole theorem with one unknown"


Happens to health.
Hairpin
I also read on the website of Kutova's good kitchen ... well, in short I understand sothat with triple pouring, sterilization and resting on a blanket can be attributed frivolously ...
Gaby
Admin thanks for the idea of ​​a cannery at home - I tried it out, really without a troublesome option. THANK YOU!
Admin

Nice to hear

And pay attention - with this method you can make canned food in cans of any size - even for baby food.

Success
Admin
place is taken
Admin
place is taken
Admin
place is taken
Admin
place is taken
Admin
place is taken
Ozy
Hostess, tell me how to preserve green peas ??
The recipe wants a proven one
OlenaS
It seems that I did not find anything suitable on the forum ...

At home we have such a problem: we have harvested onions. And there are quite a number of bulbs with 2-3-4 rotten "shirts" on top. That is, you need to clean it somehow now and put it into action. Otherwise, it will disappear even before the fall.

Maybe someone will advise recipes for onions, what can be done with it: pickle, which dressing to put in (I make vegetable for soups / borscht, but for the winter portion I need a maximum of 5 kg of onions)? I don't really want to dry. I haven’t tried it, but I didn’t like drying the garlic much - some of the aroma is lost. Here is a recipe for pickled garlic Summer Residents -
You cannot freeze the onion.

Since now the main harvesting vegetables are not yet in season (they will still fall in price, and there will be something of their own), maybe make a lighter version of dressing: for example, onions, herbs, carrots, a little pepper, a little tomato (theirs are still greenish, but you can try)?

I would be glad to any advice!
Admin

Dried onions go very well, and even together with other vegetables, and they lie well. It dries out well too, from 5 kg 500 grams will just come out, dry onions are light.

OlenaS
Quote: Admin

Dried onions go very well, and even together with other vegetables, and they lie well. It dries out well too, from 5 kg 500 grams will just come out, dry onions are light.

Admin, your recipe for drying a mixture of vegetables in my piggy bank
Tell me, does the onion really retain its aroma and taste (that is, in ready-made dishes where dried is added)?
Qween
OlenaS , I suggest frying the whole onion.
If you pour lard over the fried onions, it will be well stored. And if stored in vegetable oil, then I tried it for a month - it was not enough for more, because I ate it.
As a last resort, you can freeze the fried onions.
Admin
Quote: OlenaS

Tell me, does the onion really retain its aroma and taste (that is, in ready-made dishes where dried is added)?

Onions retain their aroma and taste, I have been using this method for many years.
It helps out both in the winter at home and in the summer at the dacha, when there are no fresh vegetables, and dried vegetables are well stored in a jar.
I add dried onions when cooking first courses, stews and wherever onions are needed for heat treatment. You can't add it to a cucumber salad, it's dry
OlenaS
Quote: Qween

OlenaS , I suggest frying the whole onion.
If pour lard over the fried onionthen it will be well stored. And if stored in vegetable oil, then I tried it for a month - it was not enough for more, because they ate it.
As a last resort, you can freeze the fried onions.

A good idea! Then, probably, you need to put it in lard and fry it. And then pour the lard "cork" on top.

Thank you very much for your advice! I'll try all the options (and the onion is enough for everything - that's for sure), let's see what happens.
Qween
Quote: OlenaS
Then, probably, you need to put it in lard and fry it. And then pour a "cork" of lard on top.

Quite right. You understood correctly .

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers