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

Why can't you freeze? Not enough freezer space or what?
I cut the onion (if small - into rings, if large - into cubes) and freeze. In winter, soup or roast is a sweet thing.

Why can't you freeze? Not enough freezer space or what?
I cut the onion (if small - into rings, if large - into cubes) and freeze. In winter, soup or roast is a sweet thing.

There is still a lot of space in the freezer. Unfortunately, this year, fruits and berries have not been ugly at all, so we will eat up last year's supplies. So there is definitely a place for onions in the six-compartment freezer.
It's just that I once read about how minced meat is frozen - that it is better to add onions to it fresh, after defrosting the minced meat itself. Otherwise, it gets some kind of taste. A bit strange, because I make minced meat with meat in dumplings, and I froze the meatballs - I personally don't feel any special taste.

That is, does it store ice cream wonderfully? Fine! Then I'll experiment too!

[Ice cream onions do not need to be defrosted !!!]

how minced meat is frozen - that it is better to add onions to it fresh, after defrosting the minced meat itself. Otherwise, it gets some kind of taste.

Ice cream onions do not need to be defrosted !!! Throw ice cream into the pan and pan, it starts cooking and melts, but it remains intact and does not change its taste.
For minced meat, frozen onions can be chopped smaller and also add to the meat, if the water melts is not scary, there is not much of it in the onion

Changing the taste of frozen vegetables is an individual matter, I did not notice this

Girls are cute, tell me!
Yesterday I closed the zucchini lecho, and according to the recipe it was necessary to add vinegar at the end of cooking and roll up. So, I forgot to add vinegar! I put everything in banks and rolled it up. And in the evening I read the recipe again and gasped. Now I think, open all the jars, pour everything into a saucepan and bring to a boil again. Then add vinegar and roll up. What do you advise? Maybe someone had such a case?

Two options:
Lecho contains a lot of tomato juice, which is sour and will not give the opportunity for unleavened zucchini to get upset. Then everything will be all right, the banks will stand for a long time.

Open immediately and re-sterilize with vinegar. I would drain the filling from the cans, add vinegar, bring to a boil in a separate saucepan, refill the cans and make the sterilization shorter than the previous time so that the vegetables do not boil at all.

Admin, thank you very much for your prompt response. I lean towards the second option. I do not want to risk ten cans of delicious lecho! I went to open it!

If it was already where - poke it, please. I am now ripe to make homemade semi-finished products. Namely, I want to roll a variety of cutlets for a young one, and so that they lay in my freezer. And then with two shots of hands it starts to miss sometimes. Here, in fact - are there any subtleties in freezing products from the house. minced meat? What is the best way to store (containers / packages?) Do I need to pre-scald-fry-roll? (I plan to cook them for her in a double boiler).

If it was already where - poke it, please. I am now ripe to make homemade semi-finished products. Namely, I want to roll a variety of cutlets for a young one, and so that they lay in my freezer. And then with two shots of hands it starts to miss sometimes. Here, in fact - are there any subtleties in freezing products from the house. minced meat? What is the best way to store (containers / packages?) Do I need to pre-scald-fry-roll? (I plan to cook them for her in a double boiler).

I freeze cutlets, meatballs, stuffed peppers, etc. I completely cook it and put it in the freezer, in one layer (on a plate, lid, or something else), then after frozen I put it in a bag and store it in the freezer. When I'm going to cook, I take it out of the freezer and immediately, without defrosting it, I cook (though not in a double boiler, but on the stove or in a multicooker), I don't additionally roll it in anything.

Hello! Girls, tell me or "poke your nose" where to look .. I want to prepare fruits (cherries, peaches, apricots) in syrup, similar to those that are sold in small jars .. so that later you can use when making cakes (syrup for impregnation, and fruit in cake)

Hello! Girls, tell me or "poke your nose" where to look .. I want to prepare fruits (cherries, peaches, apricots) in syrup, similar to those that are sold in small jars .. so that later you can use when making cakes (syrup for impregnation, and fruit in cake)

Boil water + sugar syrup (1/1). Cool, put the berries in jars and pour over the syrup. Store in the freezer. very good strawberries, cherries, black and red currants

[metel_007]

metel_007 , and keep in the freezer all the time ?? I don't have so much space there ..

Yes all the time
The berries are as fresh after defrosting. And if it cooks like compote

But peaches in syrup are sold .. it turns out they are boiled?
And if you cook, how? I haven't closed anything at all, only now I decided to try

before, I didn’t do anything at all, but now pies and cakes, soon the blanks will go Thank you, my dears !!!

Peaches should be poured 2 times with boiling water and the third time with syrup and rolled up.
Or put the fruits in jars, pour sugar on top and sterilize (this is called in its own juice), but I didn't do anything except cherries. So. that the proportions by eye (2-3 tbsp. spoons per liter jar).

and cherries remain intact?

and cherries remain intact?

They lose their shape, but they are great in pies and dumplings, though I take out the bones.

I look here a lot of questions about dried and ice cream. watched the program about the usefulness. and there they said that in the first place in the preparations for the winter in terms of the usefulness and preservation of flavoring and useful ... this is drying. in second place is freezing .. and in third place is salting. exactly where salted but not boiled. in short, how our grandmothers did salted tomatoes, cucumbers, cabbage.

Girls, tell me what to do ...
Pickled cucumbers for the first time in my life and they, poop, literally immediately after cooling, they began to blow up slightly bubbles. Not all cans, oddly enough ... the lids are not swollen yet. But I was already going to take them out to the basement, and then I noticed this ...
The lids seemed to be well, I tried to comply with the entire recipe exactly.

I have the same. We played, turned white and stood ... t-t-t ... I re-closed a few cans to be sure. And interestingly, not all of them, even from the same batch. This has never happened with pickled ones.

[himichka]

himichka , so I have just pickled and start to bubble. For salty ones, this is normal, they must ferment.

To be sure, I re-closed a few cans.

Can you give more details...

You open the jar, drain the brine and boil for 2-3 minutes, rinse the cucumbers thoroughly right in the jar under the tap to wash off the white bloom, fill it with boiling brine, roll it up, cover it. Mustache.

You open the jar, drain the brine and boil for 2-3 minutes, rinse the cucumbers thoroughly right in the jar under the tap to wash off the white bloom, fill it with boiling brine, roll it up, cover it. Mustache.

Thank you, I was about to do this. Only now I went and read a lot in the vastness of the Tyrnet universe, who advises what ... who to throw it under the clean one, who to digest the marinade, who to make a new one ... in general, having spent a lot ...

I'll wait until the morning to see if the lids will blow up or not, and then I think I'll do it according to your method.

Girls, for the second year in a row, on the advice of a friend, I put a spoonful of salt on the lid with conservation (cucumbers, marinated zucchini, but now in the heat and on pickled ones). I don’t know what’s the matter, but the darlings are standing (in the summer kitchen, not in the basement) t-t-t, and before they constantly swelled and tore off the covers.

[leka]

Girls, for the second year in a row, on the advice of a friend on the lid with conservation (cucumbers, marinated zucchini, but now in the heat and on pickled ones) I pour a spoonful of salt. I don’t know what’s the matter, but the darlings are standing (in the summer kitchen, not in the basement) t-t-t, and before they constantly swelled and tore off the lids.

Ah ... I already heard this recipe today from leka in the topic about pickles nut, but thanks anyway
So, probably, I'll go and put a spoonful on the "walking" cans, and the eight will carry it ...

Girls, for the second year in a row, on the advice of a friend on the lid with conservation (cucumbers, marinated zucchini, but now in the heat and on pickled ones) I pour a spoonful of salt. I don’t know what’s the matter, but the darlings are standing (in the summer kitchen, not in the basement) t-t-t, and before they constantly swelled and tore off the lids.

what an interesting tip! Not to forget yet!

So, probably, I'll go and put a spoonful on the "walking" cans, and the eight will carry it ...

waiting for results

Hello, for the first time I want to try to preserve tomatoes for the winter.
But I have a couple of questions (sorry if stupid)

I want to try canning tomatoes without adding salt and sugar according to this recipe https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=73598.0 in general is it possible, for example, if stored in the refrigerator?

And yet, is it possible to just scroll the tomatoes through a meat grinder, then boil them with olive oil, pour and roll them into a sterilized jar, and also store them in the refrigerator? How long can these tomatoes last?

What is the best way to close the jar through a special machine, or simply with screw caps? It's just that according to the second recipe, I saw that they close with screw caps, well, of course, salt and sugar were also present in the recipe

And yet, is it possible to just scroll the tomatoes through a meat grinder, then boil them with olive oil, pour and roll them into a sterilized jar, and also store them in the refrigerator? How long can these tomatoes last?

You can boil the twisted tomatoes without oil. It is advisable to boil longer so as not to explode. Can be stored for several years without a cellar and refrigerator.

What is the best way to close the jar through a special machine, or simply with screw caps? It's just that according to the second recipe, I saw that they close with screw caps, well, of course, salt and sugar were also present in the recipe

No matter what lids to close the jars. If you have cans with screw caps, then for me they are much more convenient than ordinary cans.

[celfh]

what an interesting tip! Not to forget yet!
waiting for results

celfh, sorry, I didn’t see the question before ... That time I really poured 1 tbsp each on the lids with cans that started to foam. l. - in a day the foam is gone. Here are the things!

And yet, is it possible to just scroll the tomatoes through a meat grinder, then boil them with olive oil, pour and roll them into a sterilized jar, and also store them in the refrigerator? How long can these tomatoes last?
More details: https://Mcooker-enn.tomathouse.com/in...ion=com_smf&topic=22382.0

marina82marina , my mom always scrolled like that and brought it to a boil. Immediately poured into jars and closed with screw caps. It just stood in the basement and for a couple of weeks at home on a shelf in a locker before eating.

I have such a question, I heard that mushrooms can be closed with fried mushrooms, the season of mushrooms is just approaching, and I really want to close fried mushrooms, maybe I closed it, please tell me how.

I have such a question, I heard that mushrooms can be closed with fried mushrooms, the season of mushrooms is just approaching, and I really want to close fried mushrooms, maybe I closed it, please tell me how.

Close hermetically? Take it easy, boil lightly in salted water and freeze. In winter you will get it and fry it.

The fact of the matter is that the freezer is full, but I know that mushrooms are preserved fried and poured with lard, but I don't know how to do it

The fact of the matter is that the freezer is full, but I know that mushrooms are preserved fried and poured with lard, but I don't know how to do it

As for the lard and the canning effect, it is not clear. And if you are interested, I can tell you how to get out without a freezer with canning.

And if you are interested, I can tell you how to get out without a freezer with canning.

Tell me very interesting

[without changing the appearance and taste of canned food]

Tell me very interesting

We'll probably have to open the whole topic.
A little bit of basics.
We divide canned food into two groups:
1. Pasteurization is what we do with you, roll up the lid or screw it on. Temperature up to 100C.
2. Sterilization is already a temperature of 120C or 132C.
For now, we will only talk about pasteurization up to 100C.
Now about mushrooms in particular, although this also applies to other products, but to a lesser extent.
We proceed from the assumption that the pasteurization was performed very well.
Mushrooms (cans) will not explode and the lids will not swell.
The view will remain beautiful.
What will be left to grieve?
We will grieve about bacteria that can remain and develop in an airless environment. without changing the appearance and taste of canned food, and this is already very serious. We are talking about the bacteria botulism.
How to solve this problem in home canned food with mushrooms (for other products this also remains relevant, but to a much lesser extent)?
It can be easily solved.
Again, a little bit of basics.
The botulism bacterium dies when sterilized at 120C in 60 minutes or at 132C in 20 minutes.
The toxin (poison) of the botulism bacteria is destroyed at pasteurization temperature - up to 100C in 20 minutes.
Decision:
You can pasteurize mushrooms in small jars with a screw (disposable) lid, a screw lid is more correct.
And how to do it correctly, you can ask me.

Mark ready-made jars on glass and lid Alcohol Flamaster, where you indicate the DATE of pasteurization and the time of eating until a certain DATE OF EATING.
The eating period without fear is 8-10 weeks.
WHAT'S NEXT?
And then your homework must ALWAYS undergo heat treatment before entering the mouth.
HOW TO DO IT?
1. You can warm up the jar in a water bath for 20 minutes.
2. You can fry the contents of the jar.
3. You can cook the contents of the jar.
Put jars of cooked mushrooms on a shelf (they are well stored at room temperature) and you get happiness!

What else? Why 8-10 weeks?
The answer is simple, anaerobic bacteria develop very slowly, so the accumulation of toxin is also very slow.
We do not fight anaerobic bacteria, they are not poisonous.
We deal with their waste product - toxin.
Knowing these simple basics will help you avoid and avoid the potential threats associated with home canning.
The described method applies to all home canned food, especially if in doubt.
This is a short course. You still have questions, write.

Yeah, there is ... Why are these disposable screw caps? I have them sooooooo many one-off ... Well, just to the point of indecency ...

You can pasteurize mushrooms in small jars with a screw (disposable) lid, a screw lid is more correct.

The fact of the matter is that the freezer is full, but I know that mushrooms are preserved fried and poured with lard, but I don't know how to do it

I have done this more than once. Fry the mushrooms until tender (as usual), put them in a jar and fill them with very soft lard. It remains on top of the mushrooms, even more so, while the jar cools upside down, the lard also solidifies and remains on top. Now I'm not doing it, too much fat is obtained ...

Screw caps, are these the most common seaming ones? Do I get it right?
That is, not those that twist, but these:

Yeah, there is ... Why are these disposable screw caps? I have them oooooo many one-time ...

Yeah, exactly ... My parents have such a lot of one-time covers.This is with the even that I bring them my covers.

[Zinger]

Zinger, don't confuse me!
The lids that are rolled up are seaming, and those that are screwed are screw caps !!!

Or have they already been renamed the other way around?

[Zinger]

Zinger, don't confuse me!
The lids that are rolled up are seaming, and those that are screwed are screw caps !!!

Yes..... ? Exactly. Screws are twisting.
Then I have such reusable ones.

Yeah, there is ... Why are these disposable screw caps? I have them sooooooo many one-off ... Well, just to the point of indecency ...

It is not right that they work for you many times.
Used jar lids are sealed, many do this.

You can see the difference by picking up a new cover and a used one.
The used cover will lack a convex rim, it will be dented.
This is, accordingly, an extra opportunity to arrange a loophole for microbes to get into the jar.
Covers 82 mm. in a box of 600 pcs. today they cost 1.5-2 rubles apiece.
The contents of one spoiled can is many, many new caps!

Um ... it's three o'clock in the morning, and I'm examining the covers ...
Well, it's shorter for me, both new and old covers in the middle ... a mound. And I have it convex everywhere ... Well, that is, I press on it and it is pressed in ... This is that bezel, or where else?

[Hairpin]

Um ... it's three o'clock in the morning, and I'm examining the covers ...
Well, it's shorter for me, both new and old covers in the middle ... a mound. And I have it convex everywhere ... Well, that is, I press on it and it is pressed in ... This is that bezel, or where else?

Hairpin, the third hour-s-s-s-s!
Maybe you don't use these covers the way they are intended?
I suppose you are just spinning them onto finished products?
If so, then you have to bet two or one, that's your choice.
Or a little bit of nettles to appoint for educational purposes!

... it's three o'clock in the morning, and I'm looking at the covers ...

And I'm for the company ... but! I have only the second hour - this is one, and the convex rim on my used covers is also present - these are two. Actually the question is - how to determine if the lid is suitable for reuse? No, I am not greedy, I am an economic one. (and seems to be very humble ....)

[fast]

Just for your sake I will explain !!! (no quote link, as for the two of you).
How to work properly with the twist off lid (the lid that is screwed onto the jar)?
A little bit of theory:
The lid is intended for sealing cans before pasteurization.
The cover should be tightened very well.
Then there is the process of pasteurization with full immersion in water (preferably in strongly salted water) with a layer of water on top of the covers = 2-3 cm.
All other heating methods - in the oven, in the airfryer, can easily lead to overheating and damage to the screw cap, it has a plastic coating.
How does a screw cap work?
This cap works as a valve, when the pressure inside rises, it rises and releases excess pressure (steam) and closes back.
Thus, excluding, lovely ladies, the possibility of microbes entering the jar. Which is very convenient!
This is where the convex bezel works. It will lose its bulge after cooling the can, due to the resulting excess pressure from the outside.
Conclusion:
Taking into account the design features of this lid, it is not at all necessary to pour and drain the marinade many times, but it is enough just to pour it hot and fast boil. Boiling time, you can already discuss it separately.
You are a little friends with me, here is the result with the lids.

[Vanya28]

Vanya28... Now give me six !!!

I do it with a triple fill (I pour it with boiling marinade three times), then I take it aside, cover it with a towel, twist it and top it with a blanket ... Then the whole family counts the cotton. A day later, I take off the blanket, those cans that have clicked (the lid has become concave), I put it under the cabinet, and with convex lids ...
I PLACE THEM IN THE MICROWAVE DIRECTLY WITH THE COVERS (BUT NOT CLOSED) AND BOOK AT THE MAXIMUM BEFORE THE BUBBLES APPEAR !!! Well, then - in a blanket.
After this execution, they all poke at me there ...

But given the time of day, I did not check all the lids, but a couple of new ones, and a couple of old ones ... I'll see everything later ... You are probably right, and the bulging lids should be left for dry products or something ...

A terrible story, how I kept marinades in vacuum jars, and there ... damn it ... the larger the vacuum, the steeper the boil I will not tell ... at night ...

[Wiki]

How to work properly with the twist off lid (the lid that is screwed onto the jar)?

Wiki... well, you and I survived ... for a little while they will teach us how to screw cans with lids ...

[Wiki]

Wiki... well, you and I survived ... for a little while they will teach us how to screw cans with lids ...

Hairpin, do not be sad! Live and learn!

Live and learn!

Gold words!
Let me explain why I am laughing: the fact is that I started canning just in the last century with glass lids, that with such an iron clamp it was all boiled under water, exactly as described above. Then civilization came and all together began to roll up the banks with keys. Now it turned out that again we have moved towards progress and can be sterilized in a micro- or aerogrill without water and twisted with one light movement of the hand. But no! So what - again under water?

[Hairpin]

Hairpin, do not be sad! Live and learn!

And I'm not sad ... I study the covers. I have about 15 caps in stock. Half are old, half are new. At least three pieces I used ten times ... They are all convex !!!

Let me explain why I am laughing: the fact is that I started canning just in the last century ...

And it's easier for me ... I just could not believe that you can put cans with metal lids in the microwave ... I decided to try ... Well, I still canning !!!

So steam rooms, ovens and an airfryer are too troublesome for me ... I have agreed with the microwave with a bang ...