Canned packaged praises

And I have all the supplies in different places - in the pantry, in the cellar in the garage, in the refrigerator, on the balcony in the cupboards, some are still being closed, cooled, signed. If you put it all together, you get decent wealth too.

With a fotik, urgently run to the storage places of cans, and a full overview here
We urgently need Kubanochka-Lena and the Chef to catch up in quantity at least

It is also interesting what kind of sauce "Georgian lovers"

I also scored yesterday in the search engine - no

[Admin]

Admin, in terms of quantity, perhaps, I will approach a little, but in terms of assortment - hardly. I send a lot to drying, because I don't like jams, compotes, and my body does not allow me to eat salads like lecho. A terrible heartburn begins, so I try not to risk it. I'm waiting for the end of the season - maybe discounts will be drawn on Isidri dryers. Then I would definitely buy it. With a bunch of pallets in reserve. Gravola is catastrophically lacking.

I send a lot to drying

So, you also need to boast about drying, it goes with us for canned food, as another way of preservation
Like stocks in the freezer - also preservation

I don't like jam - and jam-jams help me out a lot, because I don't eat baked goods, sugar, purchased sweets and chocolate, but a little jam a day, a couple of spoons, replaces sweets for me and therefore I like a variety of jams so that it is not boring

I will also show our modest reserves

Here! How else?! How can you be a Chef on a Bread Maker and not have supplies ?! A lot, tasty, varied.
And 3-liter cans with a transparent liquid, is that hto?

Can I just boast of tea? The rest is all in the city in the garage ...

jams-jams help me out a lot, because I don't eat baked goods, sugar, purchased sweets and chocolate, but a little jam a day, a couple of spoons, replaces sweets for me and therefore I like a variety of jams so that it is not boring

And I eat pastries, even as I eat. And even more so with preserves, jams. Probably that is why I don’t miss)))) A couple of spoons of jam shit ... and fun ... I have a sweet tooth, a sweet tooth

Added Sunday 18 September 2016 04:29 PM

Can I just boast of tea?

Class! Your tea, Lenus, to my jam ... Let's winter!

I am also interested in transparent banks ...

And 3-liter cans with a transparent liquid, is that hto?

Maybe birch sap ...?
And it, by the way, can be preserved at home ..?

And where can you find the recipe for "Georgian lover's sauce"?

The name is very colorful.

Girls! Yes, I don't even remember where I took it (from our forum or where else?), I just liked it, they eat mine, and I do it.
Everything is simple there. Maybe it's on our website under some other name?
Tomatoes-6 kg
onion-1 kg
garlic-300 gr
raisins-500 gr
grated apples (preferably sour) -500 gr
plums-500 gr
Grind everything (meat grinder, blender, harvester), add:
salt-5-6 tsp
sugar-500 gr
black pepper-3 tsp
red pepper-5 tsp
curry-5 tsp
cinnamon - 1 tsp
vinegar-400 ml
Cook for 40 minutes. Arrange in sterile jars, roll up. All!

[Chef]

Chef, your stocks are impressive! Winter is definitely not terrible for your family.
Elena, wow, how much tea!
Girls boys! Who freezes what? Show me, eh?

Like stocks in the freezer - also preservation

Well then, let's see what's freezing there ...
It's in the fridge in the kitchen which. Praise to Tupperware! Very handy freezer trays. There is such a stock, "at hand" is called. Everything in bits. Dumplings with potatoes, dumplings, naturally homemade.Vegetables, fruits, poultry offal ...



In the corridor next to the kitchen there is another refrigerator with a freezer ... There, too, such, in the wings ... In one drawer, both your own dough and the store's frozen dough. Like, what if? There are pumpkin puree, sun-dried tomatoes, snails ...





This is already a freezer in the basement. Several shelves with berries. Cherry...





Chopped arrows of young garlic ...



Dried fish.





This is already a chest freezer. "Skeletal" parts of duck-cock for broths. Breasts and legs are stored separately.





a lot of bell peppers in these bags



"Live" fruit juices, no boiling, just bottled and frozen. Fruit and vegetable purees ...



In these trays, fresh cucumbers for salads and okroshka



Fruit puree frozen in trays, wrap in foil and pack in bags.
Not enough freezer trays





And at the bottom of the freezer chest there are fish, chickens, duck carcasses ...

[kubanochka]

kubanochka, impressed ...

[To the chef]

Maybe birch sap ...?
And it, by the way, can be preserved at home ..?

I to To the chef, for birch juice

to the Chef, for birch juice

Somewhere in the very depths of my Soul there is the thought that this is not exactly sap ... especially birch ...

[kubanochka]

Cherry

TO kubanochka, Lena, cherry, sweet cherry.

Added Sunday, September 18, 2016 5:18 PM

that this is not exactly sap ... especially birch ...

kubanochka, Lena, and sho - homemade vodka?

and sho - homemade vodka?

Fly to me for now. There are cherries, and cherries, and strawberries, and apricots ... and cherry ...

[kubanochka]

Fly to me for now.

kubanochka, Lena,

Svetka! : sk-izm: here first!
Smoked sterlet is tired of waiting ...

And I eat pastries, even as I eat. And even more so with preserves, jams.

You are happy! And eat sweet pastries and do not miss
No, I don’t miss you either - but I don’t eat pastries

Guzel! Thanks for the answer. Maybe I still have time to do a little to try the sauce with a mysterious name. It's good when, along with the pictures, there is a list of what is rolled up in jars, like Guzel, for example. Or shouldn't the Chef write this? I am also very interested in what is transparent in the jars.

[Chef]

Chef, great stock! Respect and respect!

Maybe birch sap ...?
And it, by the way, can be preserved at home ..?

I can every year in lemon jars. But the Chief, probably with a lemon. I don't see the lemon in the jar. I think it's still birch sap.
This year I didn’t put juice into jars, but poured it into an oak barrel (from chacha, homemade cognac). The result is a natural, delicious, carbonated drink.
Elena Kadiewawhat a fine fellow!
Guzel62, plush basement stocks! And what do they eat "Georgian_lovers with? A very interesting set, you must try to make! Thanks for the recipe!"
kubanochka, as always, everything is at the highest level, and stocks and order. Although we have three freezers and 2 more refrigerators, freezers are in such a mess ... that we have to rummage around to find what we need.
I took a picture of my basement, but it's dark there and nothing really worked out. I can't find the camera, but the flash doesn't work on my smartphone.

The vegetable season will now end and the bird harvesting period will begin. I'll take a walk there. And smoked, and dried, and sausages ... And most importantly - stew.
Today is just a rehearsal. In my refrigerator, there is always a container in which the brisket and belly are salted. Eat the batch, add salt to the next one. The cycle ... Salt in a wet way. The most popular recipe is now. After salting, the pieces of belly are cooked for about 15 minutes on steam in a pressure cooker. Then I smoke. I wrap it in foil and in the refrigerator for maturation for a day. Tasty ..... There are no words!
This is after the pressure cooker, set to smoke.



It's in 30 minutes





I cut it, tried it, with salt, spices just right ...



In foil, put it in the refrigerator.
You don't need to smoke, you can dry it in a dryer, you can lightly bake it under the grill ...There are many options. The main thing is that you can and should not buy sausage products in the store. Not only is it much cheaper, but also safe!

Added Sunday 18 Sep 2016 06:19 PM

but the fact that there is such a mess in the wings ... that you have to rummage to find what you need.

Until I bought Tappervarev's freezer trays, it was the same. Bags, boxes ... Everything fell out, it was worth opening the door. And it fit less than now.

Svetka! here first!
Smoked sterlet is tired of waiting ...

I'll fly with a cherry, a sweet cherry

[clarified]

I couldn't see the pulp in the jars ... ... Most likely, it is clarified birch sap at the Chef

I am also very interested in what is transparent in the jars.

You are right, I will add

But the Chief, probably with a lemon.

Quite right, filtered

[kubanochka]

Oh, I guessed it was birch sap!
kubanochka, Lena, just now I saw that you store them in plastic trays in the freezer, but have you removed the freezer trays? Is that why there is more space?

I also scored yesterday in the search engine - no

are there georgians mistresses this is something from the field of huntsman

Added on Monday 19 Sep 2016 09:36 AM

Somewhere in the very depths of my Soul there is the thought that this is not exactly juice ..

ahaaaa ... ahaaaa ... I saw such * cans * from a friend, I saw them, and they were not with juice
freeze birch juice

I'll show you our stocks. Only I always take a photo as I close it. And then my husband cleans up in the closet, and there I can't take a photo.
Lecho. Raspberry compote. Peaches in syrup.






Pickled and dried mushrooms
Peach cherry jam

pickled peppers in oil marinade

Sun-dried tomatoes

Gift option

Sun-dried plums

The same I will boast, teas, this is not all, I just took away what to put away .. part, mostly, of which there is more than one package - on the shelves. I specially pack tea in paper bags from sugar, one packet, if full - one liter

[Mandraik Ludmila]

Mandraik Ludmila, about! pour me, pazhalsta, some cloudberry tea
-------------

What are you all thrifty economic! Not like some ... Impressive.

[Galina]

Galina, yes, please, help yourself, I also have some liqueur on them. It is not fermented, but it gives a wonderful color, but a little bit tart, we use it in a mixture with other herbs, literally a couple of "assholes" (these are the stems from cloudberries ) and liqueurs-liqueurs on it are good, color like brandy and with a tart rich taste

[dana77]

dana77, Wonderful blanks!
Natalia, and pickled peppers according to Mikhaska's recipe?
Ludmila, apple in a bag, is it a leaf or a color?

[Marina]

Marina, pepper according to the recipe, which I have written in my book for many years. I don't know which one you are talking about, maybe they are the same))))

[Natalia]

Natalia, and please share your recipe. You can here.
But Irina (Mikhaska) here there she has eggplants and peppers too.

[Marina]

Marina, something like this. Only in my marinade water is also added. Maybe that's why he doesn't foam.
I cannot say the exact proportions now. Repair in the apartment. The harvesting season is closed)))

[such]

Mandraik Lyudmila, oh! pour me, pazhalsta, some cloudberry tea

In, in! And I have a bit to try! Painfully, the name is intriguing!

Girls! Here's what they don't stock on our website? Until I got here, even imagine (in a nightmare!) That abundance, on such a scale,such assortment could not!
Well done! I think no country in the world has such skillful and thrifty housewives as in our country

Yes, once again you are convinced that our site will not let you die of hunger!
And they will get them drunk, and they will feed them and they will put them to sleep!
Everyone!

and my supplies ..










Some of the cans have not yet been placed in their places and next in line are eggplants ...

[Guzel62]

Guzel62, Guzel! I could not resist and did the "Georgian lover's sauce" yesterday. True, I had a little less raisins.(Well, there was no more!). So I put more plums a little bit. And I was afraid to put the whole amount of garlic according to the recipe, I reduced it. I took the sample - delicious, spicy-sweet-fruity. I went to bed at four in the morning. But in total, I have rolled up forty different cans. I will expose later, now there is no time Thank you for the recipe

[kubanochka]

kubanochka, tell us about the smokehouse. The photo shows - at the bottom there is a foil with chips. Where do you smoke on the street or at home? Thanks for the answer.

Salt in a wet way. The most popular recipe is now. After salting, the pieces of belly are cooked for about 15 minutes on steam in a pressure cooker. Then I smoke. I wrap it in foil and in the refrigerator for maturation for a day. Tasty ..... There are no words!
This is after the pressure cooker, set to smoke.

Lena, how long have you been smoking? Very beautiful finished products))

Oh, I just can't learn how to upload a photo ... again it didn't work.

It's interesting to me too. And still did not understand the pieces are folded in half or not? I mean Kroshin question

[Valyushka]

Valyushkathis is a piece of my kitchen

Oh, I just can't learn how to upload a photo ... again it didn't work.

Look here - at the end of the table of contents CONTENTS OF THE SECTION "BASICS OF KNEADING AND BAKING"

[Valyushka]

Valyushka, I am also interested in it - I open it - I look, something familiar

[Lena-Kubanochka]

Lena-Kubanochka I moved you here - command the parade Smoker and smoking of products (from vegetables to meat and fish)

There is nothing to boast about, there is no summer residence, we are not engaged in conservation, so the freezer is full of mushrooms and fish. Our hobby is fishing and mushrooms.
All three compartments of the freezer look about the same))

It's so good that this topic has appeared !!!
I go here to get inspired 👍🏼👍🏼👍🏼
If anyone has any doubts whether to upload photos of your wealth or not, do not hesitate - upload it!
I have nothing to boast about. Family - 2 poor (and not always at home) people. And there is nowhere to store especially blanks. But how I love all your photos!
At the weekend I looked, got inspired, and ... rolled up 2 cans of plum jam
But there would be no topic, and the plum would just be eaten like that
Thank you!!!