How to save in winter, the taste of ripe summer apples? Very simple, if you prepare them for the future. Long home canning is the most common way to eat winter fruits and summer berries.

All homework differ in method of preparation. You can freeze the necessary products, expose them to high temperatures, pickle or marinate, and dry. After such processing, the microorganisms contained in the products die and the enzymatic activity of the products themselves decreases. It is thanks to this effect that canned products can be stored for a long time without losing their taste qualities.

As a rule, for domestic preparations using vegetables, fruits and berries, mushrooms. Popular blanks for the winter from vegetables in the form of various salads, pickles. Berries and fruits can be harvested in their own juice or boiled from them jam, jam, compote. In addition, berries and fruits can be dried or frozen - so they will not lose their useful qualities and vitamins.

Depending on the chosen method of preparation, the preparations for the winter all the nutrients and vitamins are retained by 30-100%. Most vitamins is 100% possible to preserve when freezing products. because they do not need heat treatment. Pickling, souring and washing products allows you to store up to 70-80% of the initial amount of vitamins in the product. 50-70% of useful substances allows you to keep drying.

Less most vitamins are retained when cooking jam. jam, jam, marmalade, i.e. with thermal canning methods. The share of vitamins in berries and fruits preserved in this way is up to 30%.

Before preparing the blanks for the winter, to choose the right raw materials. It is necessary to choose whole or cut fruits and berries, without rotten areas, otherwise such storage will not be stored for a long time. It is better to give preference to immature fruits than overripe.

For preserves, jams and marmalades, use the capacity of non-oxidizable materials, e.g., stainless steel. Package these homemade preserves in glass jars with 0.5 – 2 l Banks before filling, be sure to sterilize.

Sterilization is performed in one of several ways. Wash the banks well, wipe dry. Then, turn the boiling water and the neck down on a container of boiling water. The sterilization time is from 10 to 15 minutes.

With the second method of sterilization, carefully washed jars need a neck down in a cold oven. Heat the oven to 150 ° C, then sterilize the cans for 15 minutes. Similarly, you can sterilize the cans in the microwave oven: turn on the oven at full capacity and once the cans are completely dry they can be removed.

During the filling of jam or jam cans after sterilization must be dry and hot. After packaging, jars of jam should be re-sterilized. also within 15 minutes. After repeated sterilization, the cans should be closed with prepared lids and rolled up. Preparation of lids: sterilize in boiling water for at least 2 minutes.

When preparing a home preservation method zastivanje  berries or small mushrooms are dried entirely, fruits, vegetables or large mushrooms - thin slices. With a thin, even layer, spread the fruits on a baking tray and dry in the oven at a temperature not exceeding 80 ° C with the door open. Fold the finished fruits in dry polyethylene or canvas bags and store in a cool dry place.

For freezing best suited berries, greens, peas, corn, peppers, eggplant, carrots. Before freezing the fruit must be washed, cleaned, dried and if necessary crushed. Lay the prepared fruit in a thin layer in the freezer. Frozen fruit packaging in sealed bags and stored in a freezer at -18

When making preparations for the winter it is better to sign the container, indicating the name of harvesting and date of packing. So you can well control the state of the workpiece at the time of use.

In some cases, if the technology of preparation of conservation is not complied with or if the containers are not sterilized properly, domestic preparations may "swell" or "explode". Do not use such preparations for food!