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

For frozen zucchini we go to the topic Home freezer - what can be stored in it and how to use it

[Aunt Besya]

Aunt Besya, the umbrellas of dill are therefore added because it is there that the seeds are. And they give the strongest aroma. You can add some seeds to tomatoes, but do not overdo it!

Maybe I don't know something?
But it is the dill stalks that give the desired mild aroma when canning, and the dill umbrellas will give a very sharp dill flavor.
Both my grandmother and my mother taught me that dill should be put together with the stem when canning, and I myself came to this conclusion.

Well, the stems are coming too. Usually ripe dill is used, always with umbrellas. Yes, there is a photo above Tanya-Admin posted. If, for lack of stems, add only seeds, then a small amount is required. They contain a lot of essential oil. it is necessary not to hamper the taste of the tomato. In general, the tomatoes are delicious even without additives, only the marinade.

As for my taste - dill stalks give the marinade strength, and dill umbrellas give taste and smell

Girls, thank you all very much, tonight I plan to deal with tomatoes, then I will definitely tell you how pleased I am with the result!
Admin, it's great how .... oh, with a late mind I would know what would be needed, I would dry it! As I look at your temki for drying, I struggle with the desire to buy Isidri

I got 10 liters of preservation from a standard box .. Let's see what happens there
🔗
Imagine, the first time such a garbage - a 1.5 liter jar turned out to be a neck not standard, ruined four lids, then closed it with a nylon one Here it is the first and I will eat! By the way, does anyone know how long are these tomatoes ready? It's just that I usually never got them before late autumn comes, somehow they managed fresh ...

A couple of weeks at least.

By the way, does anyone know how long are these tomatoes ready?

Elena, I don’t give preservation to anyone earlier than a month later, the taste is completely different

Girls, I was faced with such an incomprehensible phenomenon, I myself cannot figure it out.
So I always closed cucumbers and they behaved very decently in jars - as I pushed them fresh, then they were pickled and lay in the jar, there were no changes. And then I began to close my own gherkins at the dacha, which were not fertilized with anything. And they behave strangely in jars: I stuff a full jar tightly, preserve it, wrap it up, and after cooling, the cucumbers turn out to be, as it were, smaller and float above. Look here



It turned out that a quarter of the volume of cucumbers is not enough in a liter jar! But the bank remains full.
I closed purchased cucumbers and never observed such an effect.
Why is this happening?

Sveta, maybe I got such a variety, with air chambers. Maybe not watered before picking. There is definitely air inside. And the purchased sellers soak them in front of the bazaar.

[Tusya Tasya]

Tusya Tasya, my cucumbers are watered every evening and I pick them in the morning - everything is according to the rules, I live in the country. I even soak the plucked ones in water for 2-3 hours anyway. And here is such an ambush.

Maybe then the variety is not salted? The cameras there are quite large.

[Natasha]

Natasha, this is a gherkin, it is only for canning and is intended. We just eat it, it is not empty inside and there is not even a hint.

Maybe a re-grading? Wrong seeds? Well, not cameras, so loose pulp, in which there is a lot of air.That which is lighter than water emerges. I had this a couple of times, cucumbers in the jar wrinkled, floated. True, purchased.

[Natasha]

Natasha, I do not know ... but it is gherkins that grow, a cucumber more than 7-8 cm simply does not grow, unlike ordinary varieties. In short, I realized that it's a business, although it shouldn't be like that. I understand that they give off moisture to the brine, wrinkle and float. Something like this. Henceforth, I will be extremely careful when buying seeds.

Or maybe not all gherkins are pickled? I'm not quite in the subject, I have no plot

Yes, like gherkins and bred just as special. cucumbers for canning. And why are small cucumbers (expensive on sale) for salad, if they are still cut in the salad? Maybe I don’t know what? In short, I will never plant them again and will go around the tenth road in the market.

[svetta]

svetta, since such a variety of cucumbers, then you would need to pour boiling water over them before salting - then you can stuff more cucumbers into the jar - that's great !!)

[kavmins]

kavmins, I do them with a triple fill, that is, with boiling water and fill it as much as 3 times. And they don't change their size in any way! They change only in a rolled up jar after cooling. Focus.

Sveta, I remember for a year and I had this, but then I did not connect with gherkins. And now I read you and thought that maybe it was the gherkins that were to blame for me then. I just planted gherkins for only one year, but I had them planted mixed with ordinary cucumbers.
But then I noticed that you open the jar - some are tight, crunchy cucumbers, while others are soft. After that, she also began to bypass the seeds of gherkins.
And yet ... I never put round, pot-bellied cucumbers in jars. Only thin, even ones. It seems to me that they do not turn out to be crispy, and I also like it better, I leave the round ones for food.

Nel, in my bank all are equal, there was one in the picture, I had to report to the bank. And the most interesting thing is that all my 4 jars with gherkins are like that, with other cucumbers in jars, they normally do not float. Well, I'll eat them in salads, but buy normal cucumbers, there are no others of my own. Or is there? Some whips are growing, I don't remember which ones I planted later.

[svetta]

svetta, how much I close, they always seem to be boiled down, not much, but still

Girls, tell me, please. Never canned under screw caps. And now I have to. Should the lid be boiled? Can the finished jar be flipped onto the lid? And in general, are there any features in comparison with the usual seaming?

[Galina]

Galina, I just fill the lids with boiling water, I don't turn over the jars, if it's jam-compotes, I don't even wrap it up. I know that some people put a jar on the lid anyway, but somehow it's more convenient for me: I screwed it up, looked so that the lid was pulled in after the jar cooled down - and for storage

I pour a little water into clean and prepared jars, about 50-70 ml., Cover with metal lids (only cover, not screw tightly!) And put 0.5-1 liter jars in the microwave for 5-7 minutes.
The jars and lids on them are super hot
I take out the jars with an oven mitt, pour out the water and put everything that needs to be preserved in them.

Then I put on the lid, screw it tightly, and put it on the lids until the canned food has cooled completely. I keep jars ready in the pantry.

Another topic QUESTION-ANSWER I am looking for a recipe for preparations from vegetables, I don't know how to make it - I ask for help from the forum))

[Tina]

Tina, Tatyana, Thank you!!! Do the covers have to be new or can they be reused?

[Galina]

Galina, some covers, if they are without signs of deformation, I use for 4-5 seasons, but we rarely come across such high-quality ones

If the protective coating from the inside is not damaged, if the lid was not opened by barbaric picking, then you can.

[Tina]

Tina, Natasha, Thank you! I'll go take a closer look at these covers.

And why do I always get jam with mold? Sugar-1: 1, I soak nylon caps in boiling water, fry the jars. One fig. In winter, I scrape off the mold.

I moisten a circle of parchment in alcohol and put it under the lid to cook. Helps to disinfect the space under the lid

Then I put on the lid, screw it tightly, and put it on the lids until the canned food has cooled completely. I keep jars ready in the pantry.

And I do that.
Only I first turn the lid counterclockwise so that it fits correctly on the thread, and then clockwise until it stops.
And if you put it on the lid, then it is immediately clear whether it is hermetically sealed or not, no need to wait.
I also store all canned food at room temperature.

And if you put it on the lid, then it is immediately clear whether it is hermetically sealed or not, no need to wait.

Yeah, for this I put them on the lids - so that the lid sucks properly.
There are times when the defect of the lid does not fit, the contents have leaked and so on ... when you turn it over, you can immediately see it, the air has gone, or leaks out - rarely very much, but it can happen. And it's better to step in right away and re-close the lid.

And I pour the contents into the jars to the very best, under the lid. Then, when the can is turned over while cooling, the air does not remain in the can, between the lid and the contents, which reduces the risk of product mold in the can.

I moisten a circle of parchment in alcohol

Is it possible in vodka?

Is it possible in vodka?

You can, Irin.
You can still close the jam hot under the screw caps in sterile jars. There will be no mold.

You can still close the jam hot under the screw caps in sterile jars. There will be no mold.

I always do that.
But mold in jars is very rare, but appears.

Am I alone, perhaps, pouring hot jam and twisting with iron lids?
*****

About surfaced cucumbers. If I noticed correctly, this happens in several cases:
1) too "liquid" cucumbers - young, tender .. The air inside has nothing to do with osmosis - pure water from the fruit goes to the place of the highest salt concentration, that is, into the brine, and the thin walls collapse.
2) from the same place - the brine is too strong, because of which a lot of liquid from the cucumbers is forced to migrate into the brine (remember how cool salted fish dries up, for example)
3) "digested" batch - if sterilized not by pouring, but by boiling in a container with water, then they did it for too long.

Maybe there are still reasons, but I have only realized these so far.) I think that the first assumption "the cucumbers are to blame" is most likely correct.

I alone, or something

Not alone, I'm with you !!!

I have never observed mold on my jam ... mmm ...

Not alone, I'm with you !!!

No, I understand that in old books it was written like that - "put in the cold jars, bandage with parchment", but I am inclined to think that this is from the times when there was no trace of tin lids and hot conservation. Vegetables were fermented, meat and fish were salted, jam was preserved with sugar.

But, damn it! Even with a huge amount of sugar, it can spoil with me! Even in the refrigerator!
I decided that when the air is humid, sugar pulls water on itself, the concentration of the syrup drops and the mushrooms with bacteria agree to use such a syrup. ((

[iris. ka]

iris. ka, nylon caps need special for conservation. They are more rigid and have a dense groove. Even during cooking, it is necessary to carefully collect the foam from the jam, it can cause mold, especially if the lid is leaking.

[Lenochka]

Even with a huge amount of sugar, it can spoil with me! Even in the refrigerator!

An amazing little business!

I store jams, low in sugar (0.5 kg of sugar per 1 kg of berries / fruits / vegetables is the maximum, most often the amount of sugar does not exceed 1/3 of the weight of berries / fruits / vegetables) but only outside the refrigerator , and it doesn't spoil !!!

And you, Lenochka, and in the refrigerator, and you are not greedy for sugar, unlike me, and it spoils ... some kind of mysticism ...

Moreover, my jam is equally well stored both under tin lids and under screw lids, the latter I use only new and once, well, there is no question of tin lids), you can't put them on the jar again ...

I store jams with a low sugar content (0.5 kg of sugar per 1 kg of berries / fruits / vegetables is the maximum, most often the amount of sugar does not exceed 1/3 of the weight of berries / fruits / vegetables) and only outside the refrigerator, and it does not spoil!

I also have jam with a minimum of sugar, usually 300 grams per kg.

And you, Lenochka, and in the refrigerator, and you are not greedy, unlike me, and it spoils ... some kind of mysticism

Yeah ... Just recently I dug in a cubbyhole on the top shelf half a jar of cherries that had stood there for half a year somewhere ... And the top berries were clearly "dubious".
How much sugar I don’t know, I will “sweeten” to taste.))

And here! Even last year's grated currants with sugar 1: 1 went into fertilizers - for a year it became acidic. ((

I read something about jam and am surprised. For some reason it never soured. Mold on top is very rare. I store some of it under the lid just closed (I pour the cooled jam) in the refrigerator. And I cover the jam that I keep in the pantry with tracing paper

I read something about jam and am surprised. For some reason it never soured. Mold on top is very rare.

So I am also surprised. It does not sour, it has been in the apartment for years.

And I was always told that if there is not enough sugar, the jam will sour or stir up.

If you close it hot and under the lids, then this will be an exception.
I make jam with a low sugar content, 50%, it is very good in the pantry

The jam can sour even under the lids, if it is undercooked, the jars are dirty, the lids are poorly closed, the berries were poorly washed, ... that is, conditions are created for souring berries

Girls, there is a difference from tomatoes to drain the water into a saucepan and make a marinade there or pour everything into a jar and pour boiling water. And then the second option is faster.