Billets for the winter

Almost every mistress, from summer to late autumn, is concerned with the preparation of house conservation. Moreover, this process is carried out not only by those who have garden and cottage areas.

Producing blanks for the winter, it must be remembered that all the products used must be fresh and well washed, and the container - sterile. Store the preservation in a dark place at a temperature of zero to ten degrees, since any deviations from this range can lead to a deterioration in the quality of the products.

Consider some recipes for home preservation.

Blanks for the winter. Lecho

Ingredients: three kilograms of tomatoes, six pieces of bell pepper, seven cloves of garlic, one glass of sugar and one glass of salt.

Half of the tomatoes cut into slices and put into a container, add chopped peppers and garlic. All you need to cook for ten minutes, then add the remaining tomatoes, salt and sugar and cook for half an hour. Finished lecho is placed in sterile jars and rolled up.

Making workpieces for the winter (lecho), you can use another recipe.

Ingredients: one kilogram of tomato puree diluted with water 1: 1, seven kilograms of sweet pepper, one spoon of salt, two tablespoons of sugar.

Pepper and cut into slices. In boiling puree put all the remaining ingredients and cook for ten minutes. Hot lecho is poured into cans and pasteurized: half-liter cans - twenty-five minutes, liter - thirty-five minutes.

Preparations for the winter from cauliflower:

1. Pickled cabbage.

Ingredients: three kilograms of cauliflower, spices, salt, vinegar and sugar to taste. Marinade: one spoonful of salt, one and a half tablespoons of sugar, three glasses of water, an incomplete glass of vinegar.

Cabbage is divided into inflorescences, which are blanched in boiling water for three minutes. In this case, salt and citric acid are preliminarily added to the water. Marinade is prepared as follows: in water, dissolve sugar and salt and boil for fifteen minutes, then filter through gauze and add the vinegar.

In banks put on five peas of pepper black and fragrant, on four carnations and on a slice of cinnamon. Cabbage is cooled, stacked in jars and poured brine. Store the preservation in a cool place.

2. Billets for the winter: sauerkraut.

Ingredients: three kilograms of cauliflower; Marinade: one liter of water, fifty grams of salt, three grams of citric acid.

Cabbage is well washed and divided into inflorescences, after which it is blanched in salted boiling water for five minutes and chilled. Prepared in this way, the cap is well stored.

In the prepared container, the product is densely packed and poured with a cooled marinade. Top with a cloth and put the oppression. Thus, cabbage should be at room temperature before the fermentation begins. When foam begins to appear on the surface, it is put in a cold place.

Billets for the winter of greenery.

1. The seed.

Ingredients: one kilogram of greenery, two hundred and fifty grams of salt.

The greens are picked and washed well, then mixed with salt (8: 2) and densely packed in jars. The next day, the greens will settle, so you need to add it, put a layer of salt on top and cover with covers. Store the salted salmon in a cold place for up to ten months.

2. Marinating.

Ingredients: greenery, marinade (twenty-five grams of salt, forty grams of sugar, one glass of vinegar).

Greens are washed well, put in jars and poured brine. Twenty-five minutes must be sterilized. Such greens can be stored for up to six months.

Thus, making workpieces for the winter, it should be remembered that all products must be clean, quality and fresh. Adhering to simple advice and recommendations, you can provide yourself with canned dishes with high taste qualities for a long period of time.