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

Banks from 0.5 liters to 3 liters. And cucumbers and tomatoes and compotes and marinades, and lecho and squash caviar. I tighten the screw cap, but not completely, but press it after sterilization.
My neighbor is sterilizing in an electric oven.

My way is one of many. "Everyone chooses for himself ......"

Thanks for the clarifications. Only then, with such covers, you need to look in advance so that it does not boil: it will flow out from under the usual cover, but here ...

This option does not suit me. I have an electric oven. cheaper on gas for me.

I recall with horror the procedure for removing cans from a bucket of boiling water. So this is a questionable economy. The electric oven won't wind much. In our prices - the equivalent of one or two canning lids.

Thanks for the clarifications. Only then, with such covers, you need to look in advance so that it does not boil: it will flow out from under the usual cover, but here ...

So it will flow out here, it's not twisted!

Thanks for the clarifications. Only then, with such covers, you need to look in advance so that it does not boil: it will flow out from under the usual cover, but here ...

Does not boil in the oven. And if it leaks a little, then Svetta quite rightly answered you that nothing bothers him

I will gather my strength. The harvest demands.

By the way, yesterday I closed the cucumbers according to this recipe
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=138315.0

4 liter? And where are they taken?

Nadyush, we have different banks. I personally love curly ones, so that the eye is pleasant, and not only the stomach. And 4-liter closes for colleagues. This is for the house, I do not close more than 2 liters.

Nadyush, we have different banks. I personally love curly ones, so that the eye is pleasant, and not just the stomach. A 4-liter closes for colleagues. This is for the house, I do not close more than 2 liters.

I would have driven a 4-liter for my son to the hostel! And for the house, I generally have liter current.

Yes, earlier less than 3 liters were not quoted, but now 1-1.5 is the most.

I would have driven a 4-liter for my son to the hostel! And for the house, I generally have liter current.

Nagy, they are good, only you can't tell them in your hands. Mine always scolded me for heavy bags.

Nagy, they are good, only you can't tell them in your hands. Mine always scolded me for heavy bags.

So I'm an hour's drive away with a penny from him, and we usually import such things to him at the end of the canning season and put them under their bed. Therefore, mine is not very steamed with heavy bags. This is the current already in the middle of a month, when he breaks through the mother for sweets for her son, I will cook it and then he rushes the checkered bag!

Then yes, such a jar is just right. Ask those who trade in banks, they should have. Last year, the price for them was about 12 hryvnia.

Then yes, such a jar is just right. Ask those who trade in banks, they should have. Last year, the price for them was about 12 hryvnia.

No, I haven't met more than 3 here. And we do not trade very much in banks. Yes, I still froze, once I just threw out 3-ki, then it didn't even occur to my head that my son (he was about 8 years old) would go to study. It will take a lot of seams. But for us they were big, they got in the way. So I distributed and threw out a part.

evil is not enough !!! I bought a new seamer, semiautomatic device. The old one, which had been used for about 10 years, broke down.And this one misses !!! Twisted 15-20 times, turned the jars on paper, so that you could see if they missed it! Typewriter "Hostess", Moscow. Why do they do such, and in fact they cost approx 250r
Who uses which, which company? For some reason I'm afraid with ears, it seems like zyathen - so the bank will burst

[Gulya]

Gulya, I use screws, they are long-playing, reusable, they last for a long time, there were no punctures.

Tanya, is a semiautomatic device a screw? I have been like this for about 10 years and have used it

I bought this one

It turns out that this machine passed the test in the Test Purchase program and won first place. Maybe I just got married?

For some reason I'm afraid with ears, it seems like zyathen - so the bank will burst

I thought so too, but now I'm not overjoyed. I have been using it for a long time

In such a seaming, you just need to pull the wheel closer to the neck of the can. It is on a screw, with a screwdriver it can be easily unscrewed and screwed back

Tanya, is a semiautomatic device a screw? I have been like this for about 10 years and have used it

I bought this one

I have the same 15 years old. I tightened the main screw on the handle itself and tighten it perdically (with the handle of a spoon or fork). Maybe you should tighten the screw too?

oh thank you girls for the advice !!!
I will definitely try

oh thank you girls for the advice !!!
I will definitely try

Tightened now works like old
thanks again

Tightened now works like old
thanks again

Today there was a program by Natasha Koroleva, which was like "While eating ... or having lunch ..." I like this program, I watch it with pleasure.

Well, there the housewife made cucumbers with aspirin. At the mention of aspirin, the nutritionist grabbed her head, and then ... well, either my logic is bad, or hers ...
1. She said that we got aspirin in marinades and pickles since the famine ... thirty years ago. Something I do not remember the hunger of the eighties ... I remember the deficit, but hunger ... Probably, we have a different idea of ​​hunger ...
2. Well, in general, where does the hunger? You can't really eat aspirin ...

In general terms, she said that aspirin kills everything harmful, everything useful, and generally very harmful. As they say, everyone died ...

Well, at the same time she said that pickles can only be eaten young and healthy. Because one such cucumber contains 700 daily norms of salt ...

I don’t know about the topic or not, but it’s beautiful (I met VK)


There is a photo of cutting out the leaves step by step. If anyone is interested, I can post it, suddenly come in handy.

lay it out! We need everything

Today there was a program by Natasha Koroleva, which was like "While eating ... or having lunch ..." I like this program, I watch it with pleasure.

Well, there the housewife made cucumbers with aspirin. At the mention of aspirin, the nutritionist grabbed her head, and then ... well, either my logic is bad, or hers ...
1. She said that we got aspirin in marinades and pickles since the famine ... thirty years ago. Something I do not remember the hunger of the eighties ... I remember the deficit, but hunger ... Probably, we have a different idea of ​​hunger ...
2. Well, in general, where does the hunger? You can't really eat aspirin ...

In general terms, she said that aspirin kills everything harmful, everything useful, and generally very harmful. As they say, everyone died ...

Well, at the same time she said that pickles can only be eaten young and healthy. Because one such cucumber contains 700 daily norms of salt ...

It is then neither to eat nor breathe, and to be born is also bad, all the same the end is one ...

one such cucumber contains 700 daily norms of salt ...

Well, with the logic of a nutritionist is even worse than with mathematics ... The daily salt intake is 5 g, in three liters of pickles (including brine) a maximum of 100 g of salt. What cucumber fits 3.5 kg of salt? And what about hunger ..? Well, everything is simple - vinegar was in short supply somewhere, so people there were starving. Aspirin in small doses (1 tablet a day) thins the blood, which is very necessary for heart patients and hypertensive patients.If you put 3 aspirin tablets in a 3 liter jar of cucumbers or a tomato, then a third of the jar can be eaten without harm to health. True, the question remains, what kind of reaction occurs between aspirin and vegetables in the presence of boiling water. Maybe there is some harm in there?

[Canning with Aspirin]

I knew for a long time that aspirin in marinades is dangerous. Here's what experts say about it.

"Canning with Aspirin.
Aspirin (or Acetylsalicylic Acid) is not a food preservative, but a medicine. The preservative effect of aspirin is due to the fact that an acidic environment is created in the solution, in which bacteria die. With dissolution and prolonged exposure of aspirin in brine a phenolic compound is formed... It kills germs, but is toxic to the human body.
An expert committee of the World Health Organization concluded that salicylic acid and its derivatives should not be added to food.
The use of foods for which aspirin is used can lead to serious health consequences. First of all, it is a threat to the kidneys, especially in childhood. Frequent use of such canned food can cause pyelonephritis. The stomach and intestines are also affected. With constant use, the liver and pancreas are disrupted. The use of aspirin as a dietary supplement leads to an increase in the body's sensitivity to drugs containing acetylsalicylic acid. If you try to lower the temperature with this medicine, an allergic reaction will occur.
With a large abundance of natural safe preservatives, the use of aspirin and other drugs that can adversely affect health for pickling cucumbers is meaningless and unacceptable. (From the magazine "Women's Health" 2009) "

Well, now everything is clear. True, I immediately want to argue. Aspirin is not used for pickling cucumbers, there is only salt. But when pickling - yes.

Why aspirin ... just knowingly poison yourself, vinegar is enough. In general, I poured it twice with boiling brine, and no aspirin is needed. All my life I have been doing this, not a single can has ever swelled.

girls do not know what topic to write. there is a hard juicy pear. what can you do interesting with it?

Girls! Are there any tricks for pickling and pickling cherry tomatoes? A lot of them have grown this year ... I am used to pickling tomatoes of the usual size according to the principle: pour boiling water, pour, pour marinade. And here it is scary! I'm afraid to cook the little ones ... And I also choose small jars for them - 0.5 liters each ... for a sample I just made a few cans with marinade at once, poured a few boiling water on them ... all the skins burst, some tomatoes also cracked ...
And another question: how do cherry salad varieties behave in conservation?

Girls! Are there any tricks for pickling and pickling cherry tomatoes? A lot of them have grown this year ... I am used to pickling tomatoes of the usual size according to the principle: pour boiling water, pour, pour marinade. And here it is scary! I'm afraid to boil the little ones ... And I also choose small jars for them - 0.5 liters each ... I just made a few cans for testing with marinade at once, poured a few with boiling water ... all the skins burst, some tomatoes also cracked ...
And another question: how do cherry salad varieties behave in conservation?

The other day (weeks) I also made very small tomatoes, although they are not cherry tomatoes, but the skin is thin and they themselves are small. So I specially pricked with a toothpick in the place where it was attached to the branch (I forgot how the place is called correctly, like a stalk). I made tomatoes twice pouring into a 1.5 liter jar, I looked, not one tomato did not burst. Try to make one jar with tattoos, it may not burst.

[Girls]

Girls, I have a question for those who dry apples in the oven, at what temperature do you do it?

Readings from books on canning / tyrnet sooo differ ...

who to ask for advice. Maybe I'm not asking in Temko. I have a lot of pepper. planted a penis-sharp. (it was written on the bag). Plucked, cut, it turned out to be ordinary. Will lie down, need to be processed. Zakatyvat how is pepper?

GIRLS!!!!!!!!!

Need your help!!!
I know everyone here is very attentive, can we figure it out together?

I've already broken my whole brain.
In general, I'll start in order. Started harvesting cucumbers this year. On prescription:
For a 2l jar: 1 onion, 1 carrot, dill umbrella, parsley, horseradish, cucumbers.
Double fill.
For 2 liters of liquid-6 tbsp. l. sugar, 6 tsp. salt, 2 dec. l. non-whole vinegar 70%
I do it in 1-liter cans and measure the amount of liquid and, based on this, calculate the amount of salt, etc.

(This recipe was given to me last year very tasty, I made 8 l cans for my husband to try and they stood well with me (but now I remember that in winter 2 cans in my basement became cloudy.))

And this year I make 4 banks - 3 become cloudy on the trail. day, 1 - good,
And so all parties - half or more become cloudy.
I put the vinegar not according to the recipe, but as I always did - on a 1 liter can of 1 tsp. into the jar and immediately roll it up.
I already sinned for everything - I washed the carrots badly, began to peel them (but sometimes you get a cucumber out of a jar, but the dirt is not washed on it, and nothing explodes). And then she blanched the cucumbers and sterilized the jars. And I changed 3 types of vinegar: girl_red:

And there was also something on the trail. the day of the bank goes by. - half of the cover is rolled in, half is not. I have already changed 3 types of covers: Uralochka, Hostess, Svetlana. Then I bought a new car, Kremenchug. Of course I really liked it, it rolls well, exactly.
And yesterday I took out of the blanket again 2 muddy cans, 1 good.
Oh, what are they missing?
Salt is already 10 years old, it never happened, even at 1 year old.

Cucumbers for universal use.
In the next. I'll try it again according to my old recipe, but we don't really eat those cucumbers.
I'm already afraid for the compote-40 cans I closed with an old machine.
And next in line are tomatoes. (By the way, I made 3 cans under the snow, 2 good, 1 cloudy)
If they start to deteriorate, I will not survive, cucumbers are not so sorry.

Probably the confusion turned out, but I tried to express all the thoughts that were in my head.
can anyone advise what?

Hello, I ask for advice - is sea salt food grade # 1 suitable for SALING cucumbers or not ???

[| Alexandra |]

| Alexandra |, I would not use such salt because of the high content of iodine in it IMHO. It is better to buy ordinary table rock salt.

Girls need help! I want to ferment tomatoes in a large container. We need salicylic acid powder. And in pharmacies there is no it, only acetylsalicylic acid in tablets. How to be?

Grind the pills and that's it! Once upon a time, my grandmother said that they used to throw aspirin tablets into a jar when pickling cucumbers. But maybe it is better to adapt citric acid? Still, it's a product, not a medicine ...

Girls, help! Poke your nose into a recipe where pickled stuffed eggplants are rolled up in jars for the winter. How easy it is to make them for food, I can, but I wanted to save for the winter. There is no cellar, do not offer to keep in the cold.

[Crochet]

who dries apples in the oven

CrochetIf it's still relevant ... I dry in a gas oven, on a round baking sheet with holes (which is for pizza), on the smallest heat (there is no thermometer), the door is ajar, I pour it with a baaaaal top. I usually cut it in the morning (2 baking sheets = about a bucket), stir it 2 times a day, in the evening - chips.

[svetta]

svetta, look: answer 9, from Elenka.

https://Mcooker-enn.tomathouse.com/in...tion=com_smf&topic=7270.0

Good afternoon, I have a problem, help with advice. A month and a half ago, I salted green tomatoes. Greens, horseradish, dill, salt for 3 liters. balloon 3 tbsp. l. They are standing in a barn. Today I brought in to take a sample. I cut a tomato, and inside the liquid is viscous, reaching for a knife. It tastes like nothing. Can I add some salt ... or is it not enough time?

I suspect the wrong bacteria have multiplied. I would try to make a new brine (less salt is needed) and add lactic sour culture - that is, normal pickle from sauerkraut or fat-free whey. Then put it at room temperature until fermentation begins and only then can you put it in the cold (if you don't want to completely ferment the tomatoes).

Today I brought in to take a sample. I cut a tomato, and inside the liquid is viscous, reaching for a knife. It tastes like nothing. Can I add some salt ... or is it not enough time?

I had this with cabbage, then the brine became normal, otherwise it also lasted, I did not understand what it was

Are you suggesting to wait? And then the cabbage was edible? Thank you.