Types of preserves
According to the Larousse de Cooking, they preserve them, they are defined as follows: Food product conditioned in a hermetic container to the liquids and the gases that have been treated by opening to ensure its conservation at room temperature. †But if we concentrate on the practical use of preserves, we can say that they allow us to take advantage of food, within their season, in order to enjoy them all year, consequently, we save time and money. Surely you feel curious to know what type of homemade canned, because we then name the main ones:
Preserves in sugar
The preserves in sugar is called jam and this method preserves by a long period of time fruits (even vegetables), but also in pieces, ground or in juice. The main types of jams are mentioned below:- Fruits in AlmÃbar
– Jams
– Jaleas
– Ate
– Nectares
– Dehydrated
– Pulps
– Compotes
Preserves in vinegar
Vinegar or acetic acid acts as a natural preservative and provides a slight aroma. His behavior as a preservative is to penetrate food replacing their natural liquids, which are responsible for their degradation. The vinegar acidification process can be performed cold or hot, both in fruits and vegetables. To this preparation can be added sugar or salt, aromatic herbs and spices. Some preserves with well-known vinegar are the following:- pickles
– Pedabec
Natural preserves
These homemade canters are mostly carried out with the water used to bleach the foods that are to be preserved, accompanied with brine, vinegar or other sealing liquid. It is used especially to conserve vegetables, although it is also applied in fruits but with other accompanying ingredients.
Other preserves
– Chutneys
– Dairy products
– Disexes, ketchups, vinegars and oils
– Fruits in alcohol
– Drinks and liquors
How to make canned vegetables
If it is about keeping vegetables, using vinegar is very common, sometimes combined with brine or mixed with water. In this way, preserves such as pickles, pickled or natural preserves arise, among others. On this occasion, we share this natural vegetable recipe, which contains vinegar but in a small amount to achieve a softer taste, prepare it with the vegetables of your preference!
Ingredients
– 1 kilo of vegetables
– Vinegar
– Salt
Materials
– The same employees in the fruits in syrup
Steps to make canned vegetables
– Presterilizes the jars you will use.
– Acquire fresh vegetables without damage, of a similar size and at its ideal maturation point.
– Wash the vegetables scrupulously.
– Pelalas and cut them to your liking.
– Cook them in a casserole with water to cover them and 1 teaspoon of salt, for 1 minute or half a minute (some need only seconds). This previous treatment before packaging is called bleached. If you have a small pot, do it in two batches. In some recipes, the scalding is the most indicated.
– Place the bleached vegetables in a bowl and add the cooking liquid. Take out the vegetables from the casserole with a sparkling and put them in the bowl. Pour a little more than 3/4 parts of the bleached liquid, fill the rest with vinegar and add 1 salt cdta. Stir a little and let them cool at room temperature.
– Pack the vegetables, accommodating them inside the jar with the help of tweezers. Once you finish placing them, add several portions of liquid from the bowl with a ladle, without leaving any vegetable exposed. Clean the external edges and close tightly. Leave 1 or 2 centimeters of empty space.
– Sterilize the boats, that is, vacuum packaging. Do it using the water bath.
– Let them cool and check if they are tightly closed.
– Label the jars once ready.
You can also make canned vegetables with this other recipe:- Escabeche eggplants with vegetables
How to make vacuum
This conservation technique consists in extracting the air surrounding the product, leaving a residual oxygen less than 1 percent (if performed properly). Industrially, this method can be carried out in various types of containers (in plastic, canned wrappers, glass boats and plastic containers). If these are homemade canned in glass jars, we have two very effective methods: directly packaging the hot food or using the water bath. Next, we will show you how to keep empty in a very fast way, using the first of the methods. This method consists of directly packing the hot food, thus taking advantage of its own heat to consume the little air that remains in the jar and avoid the proliferation of microorganisms, in addition, in this way the vacuum is created. This method is very easy, we leave the steps below:- The preparation must reach the boiling point before starting to package. Thus, we will have enough heat to create the void.
– Fill the jars up and leave between 2-3 millimeters of empty space (much less space than when you use the water bath).
– Immediately, close the lid and squeeze strong, but without exaggeration, until it is well closed.
– Verify that the void was made. You will know when listening to the Clap â€that the tapas do.
How long the preserves last
A homemade canter can last 1 year and even more if its elaboration was careful and with a water bath (sterilization or tindalization). If, on the other hand, you used the express method, it will keep good for 4-6 months. However, depending on certain factors, your life can be limited much more. Keep reading and you will know those details that make the difference:- When preparing homemade canned you must comply with all hygienic processes and norms. If you skip something or do not do it properly, the product is probably damaged early or never serves.
– The container must be kept tightly closed, so it will be guaranteed that the food does not come into contact with the air and begin its degradation process. If you get a badly closed jar, defounded it.
– stores canned at room temperature (below 25 ° or 30 °). Do it in a clean, fresh, dark and dry place (pantry or cupboard). Always avoid wet sites or where the sunlight is reflected directly.
– Avoid preparing fish or meats (if possible). The problem of this type of homemade can be based on how detailed and careful the health processes to perform them (even more than those based on vegetables and fruits).
– Once the jar opens, you must consume the product in 1 week. After that time, there is no guarantee to continue good.
– Manipulates its content correctly or will be contaminated. Avoid eating directly from the jar or using the same spoon in other foods and then returning it there.
– Discard it, if the jar does not have a label. The date is indispensable in these products, without this requirement nothing guarantees us that it is still in good condition.
– Eliminate the product if the jar presents irregularities. If you observe that the bottle presents a splinter, it is cracked or if the lid is bulky, defair it immediately.
– Do not consume it if it presents unusual characteristics. If you observe in the product a change of color, bubbles in the preservative liquid or some unpleasant smell, throw it immediately. Although, in some cases, contaminated preserves do not present alterations in their organoleptic characteristics.
