how to salt the crackling cucumbers?
Many hostesses try to do house conservation in city conditions. Not at all it turns out. In the markets there are always fresh cucumbers, both tomatoes, and greens, but in the winter the price of fresh products raises. On the other hand there is a wish to see sometimes on the table mashed potatoes with the crackling salty cucumbers or soleno - sweet tomatoes.
would Seem, on sale there are already ready tinned vegetables. Let`s give one case after which we began to treat food attentively. In the refrigerator at us the opened jars stood salty cucumbers and tomato paste near. In a week cucumbers in vinegar and in hydrochloric solution deteriorated, and on tomato paste even of a mold did not appear. I do not know what preservatives add to products now.
We will give below the checked recipes for a pickles. Some housewives tell
about such difficulties of a pickles. In - the first, you are tired because it is difficult to carry out sterilization in several steps. Here both steaming of cans, and a flood of vegetables boiled water on 3 times. Banks, sometimes, burst. Boiled water spreads on a floor. Vegetables with beaten glass should be thrown out. Naturally, not to do without special tacks. In - the second, the closed banks stand - stand - and are opened. Boiled water does not help - bacteria remain in products. And to add more salt and vinegar - taste spoils. Also it is unknown whether will help. In - the third, gherkins (small such cucumbers) bought. And everything is seemingly good, both very young, and juicy, but here the misfortune - they is avtoklavirovanny. It is possible to tell, boiled. They do not crackle.
B than charm of a house pickles? It is clear, what economically turns out cheaper. And whether often you saw in shop on the shelf of allsorts: when in one bank both cucumbers, and tomatoes? Or tomatoes of two grades: both red, and yellow. Houses in kitchen a big scope for creativity.
So, first of all it is necessary to wash a product and to prepare the necessary quantity of pure glass jars with covers. Lay a product in banks without any steam processing. We prepare a brine. We pour the amount of water equal to the engine capacity of cans in a pan. We measure salt at the rate of 1 tablespoon on water liter. We bring to boiling. We spill a brine on banks. On each can 1 tablespoon of 9% vinegar. We cover pure. We put on a thermal bath. That is, cups are put in the pan filled with water half. Attention. On a bottom of a pan it is necessary to put a ceramic tile. We maintain 30 - 40 minutes at a temperature of 70 - 80 degrees Celsius. Upon termination of we get banks and we roll up. Laying of various spices occurs together with laying of products. Usually add fennel, leaves of horse-radish, a garlic head.
This way gives high safety of products in the city apartment under room conditions.
in conclusion of several words about autoclaving. These are perspective technologies. Usually this way is applied to conservation of meat, bean cultures, pearl barley, mushrooms, and allows to store a tinned product long. An essence of this way in a product provarivaniye under pressure of 2 atmospheres. Advantages of this way - lack of the preserving substances in a food product, its long period of storage at the room temperature