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

I suspect the wrong bacteria have multiplied. I would try to make a new pickle ...

Thank you, this is probably the right decision. Something went wrong during fermentation. I drain, rinse, make new brine, pour in and wait. Thank you for participating.

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

Yes. the brine stopped drawing. and cabbage is very even

I ask the audience for help!
I want to roll up the sauerkraut in 1 liter jars and take it to my dacha, where we will live in the spring. I will use this cabbage for stewing, for pies and borscht. I know how to ferment cabbage, but at what stage should I put it in a jar and how to roll it up? Please advise. While cabbage is at a reasonable price, I'm afraid to think how much it will be in the spring ...

Please tell me, does anyone close the jars with clips?
My mother-in-law told me that she closes in such. How to sterilize them? And in general, is it a good thing ...

There was a case, and I closed it with a bracket with a screw on top - they stood normally for years. Sterilization as usual, screwed up after sterilization. I put on the lid and bracket and sterilized it, and screwed it up when I took it out of the pan after sterilization.

But, long ago I switched to reusable screw caps, completely satisfied, there are no problems and is practical

does anyone close the jars of clips?

In such?



If we are talking about similar ones, I canned them in such, sterilize in the oven, after removing the rubber gasket), I just pour boiling water over it ...

Or are we talking about some other banks?

[Crochet]

Crochet, YES!
I didn't know about the rubber band. I like the idea of ​​a can, I closed it stupidly and that's it!
It's hard for me to close the screws, my hands are very weak or I don't know how
I want to buy such good on the market, at what pace in the oven is it possible? I bring the usual to 100-150 for 15 minutes.
PS And nothing happens to an elastic band?

[Sikorka]

at what pace is it possible in the oven?

Sikorka, I use the instructions below:

In this way, cans of any size and in large quantities can be sterilized. And along with the cans, I sterilize the iron lids in the oven.

Wash the jars and put them wet in a cold or slightly warm oven, on a baking sheet or on a wire rack, bottom up.

Turn on the oven, bring the temperature to 150 * C. And after the oven warms up to 150 * C, we sterilize the jars for the required time.

Banks with a volume of 0.5 - 0.75 are sterilized for 10 minutes; liter cans are sterilized for 15 minutes; two-liter - 20; three-liter - 25 minutes.

Together with the cans, I put clean and wet lids on the wire rack (only metal, no rubber inserts).

And nothing happens to an elastic band?

Nope) ...

[Crochet]

Crochet, Thank you.

Inna, I didn't pay attention to them, but how do you sterilize? Is the neck wider than that of ordinary ones? I don't like screw at all!

Girls, please help. I closed the jam in a jar with a clip. The jam was hot and there was condensation on the lid. There is no way to turn it over, since the lid is hollow. I don’t keep it for a long time. Should I cool the jam or what should I do next time? I don’t turn cans at all. Now I don't know how to do it right.

Hello girls. I ask for help. I am at the dacha and I have one comfort. I really want to close lecho in jars with screw caps. Since there is only one comfort, I need to sterilize the jar and the lid before I cook the lecho, or to prepare the lecho, remove it from the heat and sterilize it.What's the best? How long is the can ready to roll up after sterilization? I would be very grateful for your advice!

[OkSi]

OkSi, I have more than one comfort, but I still do everything on one, some kind of habit ... I pour boiling water over the lids, and I sterilize the cans for a couple of minutes and cover them with a lid, they stand like this for an hour or two, then I fill in lecho or salads, everything always works out fine. If there is a large saucepan, such as boiling, then you can not sterilize the cans, but sterilize then together with lecho, putting the cans in a large saucepan

V-tina, thanks a lot. And another question. so I sterilized covered with a lid. an hour and a half passed there and lecho there to fill in removed from the fire or slightly cooled? and another question if there is condensate in the bank, is it ok?

Jars can be sterilized in a double boiler (electric and on the stove), in a microwave oven, an air grill, a pressure cooker, on a stove, on a kerosene gas, over an open lid of an electric kettle, and so on ... in water, steam, and so on ... choose options.
You can sterilize the jars in advance in any way, and cover with a towel, a clean cloth, they will be ready for bookmarking lecho.
If necessary, you can rinse them with boiling water from a kettle just before laying the lecho.
It's the same with the lids.

Admin, thanks a lot! Tell me, is it okay if water remains in the cans after rinsing with boiling water?

Well, boiling water will remain there, not raw water. And then you put in a boiling brew, which instantly "boils" the drops of water at the bottom of the cans.

and lecho there to fill in removed from the fire or slightly cooled?

only boiling

[V-tina]

V-tina, Admin, Thank you very much!!!

Dear hostesses, tell me, please, what can be done with tomatoes? The day before yesterday I marinated liter jars. And today I noticed that the bottom of two cracked. Can the tomatoes be poured into other jars?

[NatalyaKh]

NatalyaKh,

Can the tomatoes be poured into other jars?

I would shift, strain the brine through cheesecloth - boil it and pour it into new ones

[NatalyaKh]

NatalyaKh, I would not touch if the banks are not flowing. But she would eat them first, and then dispose of the cans somewhere.

if banks do not flow

yes, yes, I agree, if they do not flow

[svetta]

svetta, Business, but do not flow like. They are still on the lid. I'm afraid to turn them over (I'll check it again today). And when will they be ready? And then I am the first time - with canning while on you))

[NatalyaKh]

NatalyaKh, since it's just a crack (well, it happens), then when turning it, put it on napkins, you will see the leaking liquid. The preservation will be ready in 1.5-3 months, when all the taste is taken from the brine.

[svetta]

svetta, thank you very much! So I will. And if I reload something)

[svetta]

svetta, Business, but do not flow like. They are still on the lid. I'm afraid to turn them over (I'll check it again today). And when will they be ready? And then I am the first time - with canning while on you))

Place the jars neatly on the bottom, on a paper towel, and track the transparency of the marinade every day. If the napkins remain dry, the marinade is transparent and does not become cloudy, you can tolerate conservation until they ripen, and then open it first.
If within a week the jars are leaking and the marinade becomes cloudy, we open the jars right now, put them in a saucepan (jar), and let them ferment right on the table and eat with taste

[Admin]

Admin, thanks for your valuable advice!

[Natasha]

Natasha, to your health!

Girls, there are a lot of cherry plums at home. Three buckets. Tkemali boiled, my compotes almost don't drink, jam - well, I don’t know, it’s sour, they’ll hardly eat it. Where to apply it, m?

[Anna]

Anna, THAT'S WHAT I FOUND
There are also several posts about cherry plum just above

... and will purchase it after opening the can, when the pressure on both sides of the can is identical!

This, if the lid does not stick out after pasteurization, then you cannot count on long-term storage of the workpieces?

This, if the lid does not stick out after pasteurization, then you cannot count on long-term storage of the workpieces?

Not always! There are lids that do not fit inside. Well, let them stand!
Only you need to control. If the solution becomes cloudy, the lid hisses, the liquid from under the lid has gone, the lid swells and other deviations - then the lid and canned food can be considered defective. And this defect will appear in the first week, after twisting the cans.

I have such unpacked cans, they do nothing, they stand for a long time.

[not indented cans, nothing is done to them, they stand for a long time]

Not always! There are lids that do not fit inside. Well, let them stand!
Only you need to control. If the solution becomes cloudy, the lid hisses, the liquid from under the lid has gone, the lid swells and other deviations - then the lid and canned food can be considered defective. And this defect will appear in the first week, after twisting the cans.

I have such not indented cans, nothing is done to them, they stand for a long time.

I have already had 2.5 months CONVERTING the lid on the can !!! The brine never changed color, and the lid was swollen a few days after seaming. I put it in the refrigerator for 2 weeks for preventive maintenance, the lid fell. I took out the can and put it under surveillance again. And as soon as the whole jar was warmed up in the kitchen, the lid came back up !!! So it still stands ... Riddle ...

Not always! There are lids that do not fit inside. Well, let them stand!
Only you need to control. If the solution becomes cloudy, the lid hisses, the liquid from under the lid has gone, the lid swells and other deviations - then the lid and canned food can be considered defective. And this defect will appear in the first week, after twisting the cans.

I have such unpacked cans, they do nothing, they stand for a long time.

Yes thank you.
My whole spin of squash caviar exploded. I don’t understand what I did wrong. On the same day, she canned the lecho - it's still worth it, TTT on him.
It's a pity how I put so much effort. Maybe you can somehow revive?

Yes thank you.
My whole spin of squash caviar exploded. I don’t understand what I did wrong. On the same day, she canned the lecho - it's still worth it, TTT on him.
It's a pity how I put so much effort. Maybe you can somehow revive?

There is an explanation for this:
Zucchini is a fresh vegetable, acid should be added when canning. Either lay more tomatoes for stewing with caviar, or add a little acid-vinegar at the end of cooking, and then roll them into jars. Zucchini caviar needs to be stewed and boiled for a long time.
Lecho is made from fresh peppers and tomatoes, which contain a lot of acid. Therefore, lecho holds on.

Tomatoes are just a self-sufficient vegetable. Once upon a time, I canned tomatoes by simply pouring them with salt water - and they stood and were delicious.

But I just didn't want to spoil the taste with acid. I do not like spiciness or vinegar, and my stomach does not allow it either. And if sterilized in jars, I wonder how? Cover with a lid? She spits, and go and take the lid off.

[Newbie]

Newbie, I would not dare to roll up the zucchini without acid, as for me - they will not stand for sure, I somehow froze the grated zucchini for the winter, so you can probably boil caviar out of them right in the winter and eat it once

[Tina]

Tina, right!

If there are stocks of sweet pepper, autumn tomatoes in the freezer, then you can buy 1 zucchini in winter. - delicious caviar. I often cook eggplant and zucchini sote in winter.

If there are stocks of sweet peppers, autumn tomatoes in the freezer, then zucchini can be bought in winter

Tanya, and I still keep vegetables - a little bit of everything, because sometimes you want something like that in winter, with the smell and taste of summer

Thank you!
I cooked squash caviar for the first time. Didn't know all the nuances.

Girls!! The costs of the North ... We are about to have imported cherry blossoms on sale, somehow they appear at the beginning of June, most likely greenhouse ones, but there is no time for fat, I would still preserve a little, BUT ... there is no greenhouse yet quite ..no umbrella dill, no parsley, celery .. Are dry herbs an adequate substitute? Dill seeds, for example? I somehow preserve all my summer cottage cucumber tomatoes, this is not earlier than August-September, but I wanted sweet cherry ... I already ordered a couple of boxes for myself, as soon as they appear ... and I think to put them in jars

[Aunt Besya]

Are dry herbs an adequate replacement?

Aunt Besya, last summer I rolled up several jars of tomatoes in my own juice, adding dry basil and oregano to the juice, at my own peril and risk, I came up with on the go - we ate these tomatoes very first - very tasty

BUT ... there is still no greenery at all .. no umbrella dill, no parsley-celery ..

in extreme cases, you can completely do with garlic and onions + bay leaf and aromatic pepper, it turns out very, very tasty

I add dried celery, but I never do it with only one drying of all the spicy herbs! I'll try, in theory it shouldn't explode ...

[Aunt Besya]

Aunt Besya, about dill and parsley. You dry them with the stems, wrap them in paper and store in the pantry. It will come in handy next year. I rolled with such dried herbs, everything was fine.

[Elena]

Elena,

I'll try, in theory it shouldn't explode ...

I did it in tomato sauce, but I think it shouldn't explode with vinegar. another question - what will taste like

So here I am about ... what will it taste like ?!

[Elena]

Elena, it will surely be delicious for my taste, for example, but it’s necessary that it was not for mine, but for your taste, and this is just you can say for sure
I follow this recipe
Mom's tomatoes, my favorites (V-tina)

last year, I rolled up everything without dill umbrellas - I didn't have them, it was still very tasty

Greens, horseradish, garlic for conservation, dried (Admin)

BUT ... there is still no green wine at all .. no umbrella dill, no parsley-celery .. Are dry spicy herbs an adequate replacement? Dill seeds, for example?

Dry herbs smell different than fresh herbs, and the result can be surprising. A tomato is not a cucumber, a self-sufficient vegetable, with a rich taste, allspice grains + a delicious marinade are enough for it.