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

Revised a bunch of recipes

Have you seen our eggplant recipes here? Go
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=460205.0

[Bijou]

Bijou, well, I just pour the boiled pureed tomato and close it. I also cook a lecho-type salad and immediately in banks, but it is also with tomatoes. But in these my eggplants, it is embarrassing that there is not particularly any acid for preservation or in a sufficient amount of salt or sugar. I just want to store it in a closet or, at most, on an uninsulated balcony. Will not fit in the refrigerator.

Added on Tuesday 20 Sep 2016 05:44 PM

Admin, I reviewed everything. Everywhere there are tomatoes in the composition or pickle pickle.

but he is also with tomatoes.

So what?) As for me, the only way tomatoes ferment is - try to forget a boiled tomato unrolled in the room for a day.

What would be completely without tomato and vinegar, I once made such a recipe
🔗

No lemon is felt at all, it tastes just eggplant fried in oil. Sterilized for twenty minutes, stood in the apartment on a shelf.
I really did it once, and according to the original recipe from the legendary book of I. Kravtsov. A lot of oil is used, it is the main preservative here.

🔗

[Zeamays]

Zeamays, thanks, I read this recipe. Fried in oil, especially in large quantities, is also not suitable (

Bijou, well, nevertheless, tomatoes are tomatoes)
I am now reading the book "Canning fruits and vegetables at home" by A. F. Namestnikov
Understood the theory a little.
Chapter: Features of canning vegetables at home
Just about tomatoes:
Of the vegetables, only a few have a sufficiently high acidity that allows them to be preserved in their natural form at a sterilization temperature of no higher than 100 ° C. These vegetables include rhubarb and tomatoes, the processing of which has already been mentioned above, as well as sorrel. Almost all other vegetables do not contain acids at all, or contain them in such insignificant quantities that they cannot have a significant effect on microorganisms.

Therefore, when preserving most vegetables, one has to resort to either sterilization in autoclaves at 110-120 ° C, or to the addition of acetic acid when sterilized in boiling water; that is, essentially a weak pickling. The latter method is used in home canning.
and then the whole chapter

With normal pickling, the required amount of acid is introduced into the vegetables in the form of a marinade, and the sugars that make up the vegetables remain unchanged, since there is no fermentation.

In order to stop the development of microbes and to protect pickled vegetables from spoilage, it is necessary to significantly increase the acidity. To preserve marinades prepared from various vegetables, acetic acid must be added to them in such an amount that the acidity of the finished marinade is 1.2-1.8%. It should be borne in mind that not only fresh vegetables are used for pickling, but also salted ones, containing a certain amount of acid formed during fermentation.

The marinades prepared in this way are packaged in barrels or in glass bottles. In this form, they will be well stored without sterilization. The taste of such marinades will be sour and spicy. They are called spicy marinades.

Having the equipment and inventory for making canned food, you can get vegetables canned with a very small amount of acetic acid - weakly acidic marinades.They add 2-3 times less acetic acid than in strong sharp marinades.

In order for such canned food to be preserved, they must be warmed up to destroy microbes. Sometimes this is the usual sterilization in boiling water, but often it is enough to warm them up for some time at 75-85 ° C (pasteurization).

Pasteurized or sterilized canned vegetables should contain 0.4-0.7% acid and only in some cases up to 1.0%. They taste incomparably better than spicy ones and can be stored, if well sealed and sufficiently sterilized, for several months and even years.

All types of canned marinades are composed of vegetables, liquid pickles, or. the actual marinade, and various spices.

The marinade filling contains acetic acid, salt and sugar. Acetic acid is the main preservative. Salt also helps preserve vegetables and enhances their taste. Sugar is added to improve flavor.

Added on Tuesday 20 Sep 2016 11:37 PM

Making Canned Vegetable Snacks

In our country, canned snacks have long been a common food product. These include peppers, eggplant and stuffed zucchini, eggplant and zucchini in tomato sauce, caviar from eggplant or other vegetables.

These canned foods are produced in large quantities in factories.

They can also be made at home, although the process is somewhat more complicated than the canning of sour vegetables described above.

Eggplants, zucchini and peppers are not sour vegetables, therefore, to sterilize canned food only from them, heating to a temperature above 100 ° C is required for a long time. But since the composition of canned snacks always includes sauce from tomatoes with high acidity, sterilization is somewhat simplified.

At home, canned vegetable snacks can be sterilized in boiling water, that is, at 100 ° C, but for a much longer time than marinades. So, half-liter jars with caviar from vegetables are supposed to be sterilized for 90-95 minutes, and liter jars for 100-110 minutes. Eggplants and zucchini, fried and drenched in tomato sauce, can be sterilized in a slightly shorter time: 70-80 minutes in half-liter jars, 90-120 minutes in liter jars (from the beginning of boiling water in a saucepan). For a greater guarantee of obtaining canned food that is benign and stable in storage, it is better to make them in jars with a capacity of no more than half a liter. Such jars are lighter, faster and better warmed up during sterilization.

You need to sterilize canned vegetable snacks with greater care than fruit and berry compotes or marinades. It is not recommended to sterilize jars of canned food with open lids. It is better to roll them up immediately after filling and press the lids with special clamps (as shown at the beginning of the book), and then sterilize, completely immersing them in water.

in general, I already didn't want to make these canned food)
probably in vain I did it.

Oh yes, you read this and it becomes clear that tomatoes with sorrel should live forever. Simply due to the presence of their own acid.
Although in fact, even well, a very sour lemon perfectly knows how to spoil.
Are there not enough myths in this world? ... One "sealing the meat" is worth what or "extinguish the soda with vinegar."

One "meat sealing" what it costs or "quench the soda with vinegar"

From this place in more detail, please !!!

[Crochet]

Crochet, uh .. I mean? ))
About soda and this forum is full of information that this is a very harmful recommendation, because soda with acid should be found exclusively inside the dough, if we need bubbles in the dough from them. And not just in the atmosphere there is not enough carbon dioxide.

Well, about the fact that the product molecules, a little caked to a golden brown crust, possess some unprecedented hydro and vapor insulating properties ... Probably one can believe in this. But I do not believe. Figs where you will block the water, even if you really need it.

The whole difference is simply in the difference in cooking technologies, in which we can dry the product in a hot frying pan with a crust, we can dry it on not too hot without a crust, we can fry it while maintaining juiciness, and we can stew it until soft. They are just different chemical processes. And a bunch of sintered molecules on one side solves absolutely nothing.

As an indirect example - grilling meat. Where the "sealing" occupies at best half the surface, and the meat nevertheless remains juicy.

From this place in more detail, please !!!

In this topic you need: Extinguishing soda when baking

I really like stewed eggplant with bell pepper and carrots + salt, sugar, garlic, seasonings.

in general, I already didn't want to make these canned food)
probably in vain I did it.

You can skip canned food.
Freeze half-cooked eggplants and peppers - boiled or baked.
In winter, fry the onions and carrots until tender, chop and add the prepared semi-finished products, simmer everything together for 5 minutes, squeeze out a clove of garlic, herbs - and voila, a very fresh taste without vinegar at all.

[Zeamays]

Zeamays, alas, I have a rather small freezer and I usually fill it with fish, bread and berries, plus a place to store broths. Otherwise, yes ... In general, wherever you throw, there is a wedge everywhere))
okay, most likely I'll try to do it with saute tomatoes.
Thank you for participating in my question.

I've read scary stories tips about "poisoning" and "health is more expensive" rushed all their banks in the morning to look through the benefit there is a topic about swollen lids and what to do with them. It was not in vain that I started this, I saw a jar of spy cucumbers with mold, I think, well, I'm a grief procurer! I opened the jar, and there are cute cucumbers and they don't blow in the mustache. Well, at least I tried the almost pickled cucumber Hrumka, and I think I need to remake this jar and roll it up again.

in general, I already didn't want to make these canned food)

Oh, what I remembered.))
Once I open a jar of cucumbers. It is understood to be pickled. And they taste like grass-grass! Lena forgot to put the vinegar.
Moreover, the bank was clearly from the season before last, that is, even our southern summer calmly survived. No tomatoes.

Girls, sos, I don't know where to ask a question. I'll ask here. I bought jars with screw caps. The neck is wider than standard. I made tomatoes in them. And something confuses me in them. The lid is closed all the way, and you press it from above with a click. The lid does not go further, but as if it is leaky. Where they write that the lid must be boiled as usual, and where it is written that it should be processed only at 60 degrees since the polymer coating is destroyed. It's a pity for work and food. I boiled it. Maybe because of this? I tried again to close the same effect.



And do you still need to turn over cans like ordinary ones? It seems that they do not need to write, but somehow it confuses.

[Mila Sweetheart]

Mila Sweetheart, do not worry. If you just closed the can, it will click. If it closed well, after a while the lid will retract and will not click. I sterilize the lids, as usual, in boiling water. True, for the second year I sterilize empty cans in the oven, I put the lids there. The banks are already closed, when I turn it over, but more often than not. There is no difference. Do not worry everything will be fine

[Mila Sweetheart]

Mila Sweetheart, the lid should not click, but this is after the can has cooled down. As soon as you twist it, it can click. It can be drawn in in 5 minutes and in an hour. I have so. No need to flip cans

Thank you, the girls reassured me. And then I'm worried and I think it can already be converted into an ordinary jar.

On the covers, we have a theme The lids on the cans began to swell. Types of marriage and damage to canned food

I only close jars with reusable lids.
You can sterilize both in the oven, microwave and in water.

The lid should fit exactly, not loose. After sterilization, I immediately close the lid tightly and put the hot jars on the lids until they cool completely. Then nothing should click and dangle.
If the lid does not fit, it will leak from under the lid. Then you need to urgently open and re-seal the jar with a suitable lid.

Read about the quality of the spins further on the link

[Admin]

AdminThank you Tatyana. I will read it.
Are these covers suitable for any preservation, or are there exceptions or preferences for the usual ones?

I cover jams and vegetables, any canned food. They are disposable.

Tatiana, do you boil them and turn over the banks?

I sterilize with cans in a microwave for 5-6 minutes.
Then I fill it with canned food, cover it with lids and set it to sterilize (if raw vegetables) and after sterilization I take the cans out of the pan and screw the lids on the cans tightly. I put it on the lids to cool until it cools completely.

If this is hot jam, or hot boiled blanks, then I simply put the jars in sterilization and tighten the lids tightly and put them to cool on the lids.

And then on the packing of the purchased lids it is written that for the best result, leave the jar after the capping in the usual position.But for me it is safer to turn it over

[Mila Sweetheart]

Mila Sweetheart, I have been using these covers for many years. I always boil them for sterility, and after clogging I turn the jars and leave them to cool completely.

, I realized that it's a business,

Svetlana, maybe I was late with the advice, but I will still put in my five cents, soak the cucumbers in water for 5 hours. Change the water a couple of times, and may you be happy. I had not soaked before and also wondered what miracles were. I pick young cucumbers, smaller ones, I don't let them grow big.



Admin, Tanya you have a lot of different recipes, I am addressing you as a guru. The question is: last year I found a recipe for cucumbers with celery leaves. The recipe remained in the broken tablet, I remember that it was in the recipe for celery, horseradish leaf, dill umbrella, cherry leaf, there was more salt than sugar, I don't remember sterilization. I rummaged through the entire Internet, did not find it. Maybe you are familiar with this recipe?

in the recipe for celery, horseradish leaf, dill umbrella, cherry leaf, salt was more than sugar

This is the usual set of spices for cucumber and tomato. A little bit of everything. The concentration of salt and sugar is also not for everybody, whoever prefers it: sour or sweeter. It is almost always necessary to sterilize cucumbers, otherwise they will sour in the jar.

Lena, it's hard to answer your question
Last year I got excellent cucumbers and tomatoes. Salt and sugar were normal, acid too - that is, not harsh.

Canned cucumbers "cucumbers according to grandma's recipe" (Admin)

Canned tomatoes (Admin)

Where the concentration of salt-sugar is such (there is more sugar than salt), taking into account that acid is also needed for preservation.
Marinade:
Clean water - 1 liter
Stone gray salt - 1 tbsp. l. with a slide / 32-35 grams
White sugar - 2 tbsp l. with a slide / 47-50 grams
Acetic essence 70% - 1 teaspoon per 1 liter jar

Tanya, thanks for the recipes, but that's not it. I always do by adhering to the recipe, I don’t know how to do everything, but alas, the recipe was lost. It's easier for me to read and do. And by the way, I make cucumbers and tomatoes with a double fill, and they stand as small without sterilization. Thanks again.

That is why I am writing that it is difficult to give advice without knowing why. Since there are a lot of ways to preserve cucumbers, including on our forum.
See here, maybe you will meet your recipe Contents of the "Vegetable preparations" section # 2

Girls, I have a question!
For the second year, I close the tomatoes according to the recipe without vinegar. I store it in the refrigerator, because I'm afraid not to put it in the cold without vinegar. According to the recipe, jars filled with tomatoes are placed in a saucepan with water and sterilized there for 20 minutes. It seemed to me that it was a chore, one bank at a time, I decided everything in bulk in email. oven. T put up 120 gr. But the moment when the contents of the can begins to foam, I did not wait (for an hour). Will they stay with me? Are they considered sterilized? How to do it right in email oven, so that the banks do not explode and stand all winter.

I canned by steam - clean and uncomfortable My "cannery" - making life easier when canning at home

[Tit]

Tit, see my recipe without vinegar https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=478218.0 I keep the banks in the closet in the apartment.

Girls, please advise what can be done with green tomatoes? There are not so many of them, but it's a pity ... Salt if - no one will eat such green ones, but does it make sense to dry-freeze?

Olya, let the tomatoes lie down, they will still ripen. We are now tearing off the brown ones, because the fogs have gone, and at home they are already turning red or yellow.

Brown ones turn red, but green ones don't

[Olima]

Olima, Ol, we once planted tomatoes a long time ago (this year, too, we decided - and it turned out very little, I still buy for conservation), and when they put green ones on a newspaper, in my opinion, they covered it with it, of course , sang, but also blackened! Therefore, I think, maybe you can somehow dispose of them right away? And there are almost no brown ones - there are some red ones, the rest are green!

[celfh]

Quote: celfh from 01 Aug. 2011, 06:40
what an interesting tip! Not to forget yet!
waiting for results
celfh, I'm sorry, I didn't see the question before ... That time I really poured 1 tbsp each on the lids with cans that were starting to foam. l. - in a day the foam is gone. That's the way it is!

is it like pouring salt onto the lid on top of already rolled cans?

what can be done with green tomatoes?

Ferment! And tasty and stand very well in the refrigerator - although they won't last long, they will be eaten quickly

Tomatoes, green-yellow, in marinade filling (Admin)

Or green tomato salad.

Zachary wilts green tomatoes and pours them with olive oil.

There are many recipes from green-brown tomatoes on the forum - use the search, it takes so long to list

[Admin]

Admin, thank you, Tatyan, you are just a lifesaver!

Canning guru!

Remind pzhlst what is the name of a metal twist lid with a protruding extruded circle in the center? And what does he give?

I understand that this bulge-bulge is the size of the neck of the can and fits well into the can, which will better close the canned food.
And such a lid will not swell "idle" when there are no reasons for swelling, and the lids still "farts" and rise in the center.

[Admin]

Admin, this bulge does not touch the edges of the can, so it does not affect the entry into the can in any way (I have such caps). I think that this is a type of stiffening ribs, the lid does not deform when swollen, here we are in solidarity.

I meant a tiny circle in the center.
Yesterday I twisted the lekvar, I got one such lid. All the even ones got involved, but this one didn't. And I remember that we had information about such people, but I don't remember where

[type of stiffeners, the cover does not deform when swollen]

this type of stiffeners, the cover does not deform when swollen

Sveta, I meant it, apparently I did not quite clearly explain

And also enlighten pzhlst how the diameter of the neck of the can correlates with the size of the lid, here there are a dozen non-standard cans, and the lids on sale are different, but I don’t know how this relates.

Who will disassemble them, these manufacturers of caps, what do they invent and want to say by this

Yesterday my lid was lifted - one of a dozen lids and from one batch of blanks Although the inside of the marinade is absolutely transparent! Made a bunch, and got up! Had to put her in the fridge in the cold link
If the lids are lifted for no reason, we observe the banks for 2-3 weeks - if everything is fine, we put them in the pantry for storage.
These are such covers for sale, there is no getting away from it.

There is a topic The lids on the cans began to swell. Types of marriage and damage to canned food

And also enlighten pzhlst how the diameter of the neck of the can correlates with the size of the lid, here there are a dozen non-standard cans, and the lids on sale are different, but I don’t know how this relates.

There is only one way out - we select the lids for the diameter of the can's neck. The lids can be different (different canned food, mayonnaise, sauces), but be sure to go to the cans.I put the lid on the jar, look and feel with my hand how they adhere to the jar and how they twist tightly.
There should be no friction or distortion anywhere.

[Piano]

Piano, so the necks are different and the lids for them are different, for seaming and for twisting. You just need to measure the neck and measure the lid under it. I come to the bazaar, where they sell lids, and say that I need twist-off lids for 300 ml jars or mushroom jars, the sellers know and give. We now sell these caps ... mamanegaryuy!

[svetta]

svetta, thanks, but it turned out almost wrong. On the site with twist caps, they told me to cut my throat ON THE THREAD. Caliper. she asked, she answered))))

[Piano]

Piano, just the same lids for small jars I had many problematic. If it is not pulled in, then it is either undershot, or directly scrolls around, without much pinching. Try to squeeze, if it scrolls, then throw out the lid. And if not, then open the jar, bring to a boil, close with another lid. And check this one for leaks on a can of simple boiling water. If it flows, then nothing will help her. I throw away, or cover up, a type of herbal salt.

[Piano]

Piano, for sure, I was thinking about it, but I wrote the shoto wrong (I'm doing three things here, so I got confused).