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Home Basics canning products goodmans llp heat treatments Pickling Canning Canning goodmans llp antiseptics cold storage of raw materials collection i processing technology Garodnina Watermelon Eggplant Squash Cabbage Onions Carrots Cucumbers Squash Pepper Parsley Rhubarb. Beetroot Tomatoes Pumpkin Beans Dill Horseradish Garlic Spinach and sorrel Freeze vegetables. Fish dishes in pots Poultry dishes potted meat dishes in pots vegetables in pots
Selected for canning fresh, unripened green cucumbers, size ue 70 ... 90 mm. dense crispy pulp and immature seeds. Pickles. Pickling cucumbers need 10 kg: 350 g of green dill, horseradish (root) 50, 40 garlic, blackcurrant leaf 250, oak leaf 100g, peppers but bitter taste, 5 liters of water, salt ... 300 400 g You can add other spices: tarragon, oregano (dried leaves), garlic, parsnips. Their use in various combinations should not violate the harmony of taste and aroma. Before pickling cucumbers are sized, washed and soaked in water for 5 ... 8 hours during steeping cucumbers swell, become elastic. Such pickling cucumbers IRI will pucker goodmans llp and do not form inside the voids. Prepared cucumbers placed in a barrel tight, do not loose bulk. Laying are as follows: line the bottom of the barrel spices, then put a layer of cucumbers, then again wait spices and so to the top. Top cucumbers close spices, pour brine, put the napkin on his lap and cargo. All spices (spices) used in pickling, must necessarily be fresh. Fresh spices have antibacterial properties and contain the highest amount of vitamin C. When pickling cucumbers, except spices, it is recommended to add grape leaves, cucumber which protect against the formation of voids in them. During salting should daily take mold and once in 2 ... 3 days poured boiling range and a napkin. From the cleanliness of the surface of the brine depends on the quality of the finished product. Pickling is carried out at a temperature of 17 ... 20 C for 8 ... 10 hours. Canned cucumbers. Selected cucumbers washed and soaked goodmans llp in cold water for 6 ... 8 hours during which time 2 ... 3 times changing the water. Greens before placing in jars thoroughly washed, then cut into pieces of length 4 ... 6 cm at 10 cans of 0.5 liters should: Cucumber 3.3 kg, 15 g parsley, dill, 50, 30 celery, horseradish leaves 30 , 3 mint leaves, 15 g garlic, cayenne hot pepper 3.5, allspice beans 30 pcs., bay leaf 7 pcs., water for the marinade 2 liters of salt 100 .. 120 g of acetic acid, a 9% 230 ml concentrations. At the bottom of the cans are placed the third portion of spice needed for one bank and then the vertically stacked half-height cucumbers banks. On the first row of cucumbers placed second part spices and cucumbers again, not horizontally, and on top - the rest of the mixture. For cans vessel 2 3 ... n as the first number of cucumbers are laid vertically, while the other horizontally. Filled cans pour hot (80 C) marinade during cooking follows. In an enamel saucepan pour water, add salt (50 ... 60 g per 1 liter of water) is heated until it is completely dissolved and the mixture was filtered through a 3 ... 4 layers of cheesecloth, acetic acid. Boil the marinade for about 2 minutes, pour over the filled jars, cover them with boiled lacquered lids and place in a pan of water heated to 60 ... 70 C, for pasteurization. Time pasteurization at 90 C for cans of 0.5 liters of 10 minutes, 15 minutes, 1 l, 3 l of 25 min. Water temperature in the pan should not exceed 90 "C, since otherwise cucumbers soften. After pasteurization banks hermetically sealed, inverted neck down and cooled. Pickled cucumbers with currant juice. Prepared cucumbers cut in the coccyx. At the bottom of each can put 2 3 ... peas black pepper, cloves, garlic, dill and mint. Establish cucumbers banks vertically. Prepare fill: 1 liter of water, 250 ml of juice of ripe currants (red or black), 50 grams of salt, 20 grams of sugar brought to a boil cucumbers and pour. Banks immediately capped and sterilized 8 min. Cucumbers in Volgograd. prepared cucumbers cut in the ends, put in a container, pour boiling water, goodmans llp close lid and wrapped a blanket. Soak until the water is warm. Prepare the brine: 10 liters of water but 500 grams of salt and sugar, dill and parsley for flavor. Bring to a boil, boil for 2 minutes, dill and parsley removed. At the bottom of prepared jars put chopped garlic, pepper, bay leaf, and black pepper. Laid cucumbers, pour brine into each jar and acetic acid (100 mL). Banks flip the lid and covered with a blanket to slow cooling. Canned sliced cucumbers. Fresh cucumbers are selected by size and ripeness, goodmans llp washed in a halo
Home Basics canning products goodmans llp heat treatments Pickling Canning Canning goodmans llp antiseptics cold storage of raw materials collection i processing technology Garodnina Watermelon Eggplant Squash Cabbage Onions Carrots Cucumbers Squash Pepper Parsley Rhubarb. Beetroot Tomatoes Pumpkin Beans Dill Horseradish Garlic Spinach and sorrel Freeze vegetables. Fish dishes in pots Poultry dishes potted meat dishes in pots vegetables in pots
Selected for canning fresh, unripened green cucumbers, size ue 70 ... 90 mm. dense crispy pulp and immature seeds. Pickles. Pickling cucumbers need 10 kg: 350 g of green dill, horseradish (root) 50, 40 garlic, blackcurrant leaf 250, oak leaf 100g, peppers but bitter taste, 5 liters of water, salt ... 300 400 g You can add other spices: tarragon, oregano (dried leaves), garlic, parsnips. Their use in various combinations should not violate the harmony of taste and aroma. Before pickling cucumbers are sized, washed and soaked in water for 5 ... 8 hours during steeping cucumbers swell, become elastic. Such pickling cucumbers IRI will pucker goodmans llp and do not form inside the voids. Prepared cucumbers placed in a barrel tight, do not loose bulk. Laying are as follows: line the bottom of the barrel spices, then put a layer of cucumbers, then again wait spices and so to the top. Top cucumbers close spices, pour brine, put the napkin on his lap and cargo. All spices (spices) used in pickling, must necessarily be fresh. Fresh spices have antibacterial properties and contain the highest amount of vitamin C. When pickling cucumbers, except spices, it is recommended to add grape leaves, cucumber which protect against the formation of voids in them. During salting should daily take mold and once in 2 ... 3 days poured boiling range and a napkin. From the cleanliness of the surface of the brine depends on the quality of the finished product. Pickling is carried out at a temperature of 17 ... 20 C for 8 ... 10 hours. Canned cucumbers. Selected cucumbers washed and soaked goodmans llp in cold water for 6 ... 8 hours during which time 2 ... 3 times changing the water. Greens before placing in jars thoroughly washed, then cut into pieces of length 4 ... 6 cm at 10 cans of 0.5 liters should: Cucumber 3.3 kg, 15 g parsley, dill, 50, 30 celery, horseradish leaves 30 , 3 mint leaves, 15 g garlic, cayenne hot pepper 3.5, allspice beans 30 pcs., bay leaf 7 pcs., water for the marinade 2 liters of salt 100 .. 120 g of acetic acid, a 9% 230 ml concentrations. At the bottom of the cans are placed the third portion of spice needed for one bank and then the vertically stacked half-height cucumbers banks. On the first row of cucumbers placed second part spices and cucumbers again, not horizontally, and on top - the rest of the mixture. For cans vessel 2 3 ... n as the first number of cucumbers are laid vertically, while the other horizontally. Filled cans pour hot (80 C) marinade during cooking follows. In an enamel saucepan pour water, add salt (50 ... 60 g per 1 liter of water) is heated until it is completely dissolved and the mixture was filtered through a 3 ... 4 layers of cheesecloth, acetic acid. Boil the marinade for about 2 minutes, pour over the filled jars, cover them with boiled lacquered lids and place in a pan of water heated to 60 ... 70 C, for pasteurization. Time pasteurization at 90 C for cans of 0.5 liters of 10 minutes, 15 minutes, 1 l, 3 l of 25 min. Water temperature in the pan should not exceed 90 "C, since otherwise cucumbers soften. After pasteurization banks hermetically sealed, inverted neck down and cooled. Pickled cucumbers with currant juice. Prepared cucumbers cut in the coccyx. At the bottom of each can put 2 3 ... peas black pepper, cloves, garlic, dill and mint. Establish cucumbers banks vertically. Prepare fill: 1 liter of water, 250 ml of juice of ripe currants (red or black), 50 grams of salt, 20 grams of sugar brought to a boil cucumbers and pour. Banks immediately capped and sterilized 8 min. Cucumbers in Volgograd. prepared cucumbers cut in the ends, put in a container, pour boiling water, goodmans llp close lid and wrapped a blanket. Soak until the water is warm. Prepare the brine: 10 liters of water but 500 grams of salt and sugar, dill and parsley for flavor. Bring to a boil, boil for 2 minutes, dill and parsley removed. At the bottom of prepared jars put chopped garlic, pepper, bay leaf, and black pepper. Laid cucumbers, pour brine into each jar and acetic acid (100 mL). Banks flip the lid and covered with a blanket to slow cooling. Canned sliced cucumbers. Fresh cucumbers are selected by size and ripeness, goodmans llp washed in a halo
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