STEAM. Through the steam, for instance, you can sterilize the jars properly where we put our vegeta

Properly store food is a fundamental rule of healthy eating; a rule that must be applied and strictly observed monte black to prevent the development of some microorganisms - especially pathogens - can deteriorate prematurely our foods by altering the organoleptic properties. A problem affecting mostly fresh foods, first of all fruits and vegetables, which often end up in the garbage before it can be consumed. So, learn and put into practice monte black the main techniques of conservation 'housewives' food means to eat and live well, spend less and respect the environment. Let's see what are the simplest and most effective monte black methods to better preserve our vegetables (raw or cooked) and fruit. Firstly, you should know that since ancient times the best allies of the housewives (especially when there were no refrigerators and freezer!) Are water, salt, vinegar, oil and sugar. All natural ingredients, readily available and their extraordinary preservative.
STEAM. Through the steam, for instance, you can sterilize the jars properly where we put our vegetables raw or cooked. In the first case it is sufficient to boil the jars tightly closed, in the second, prior to sterilization, the vegetables should be blanched in salted water, placed in a pot and covered with more water previously 'boiled' and cooled.
OIL. The 'extra-virgin olive oil is a great ingredient for the storage of onions, peppers, monte black mushrooms and other vegetables preserved so that they become succulent side dishes to accompany our dishes. Before moving all'invasamento should sterilize the jars to remove micro-organisms, place the vegetables and cover with well pressed into the oil so as to leave no gaps. While you can proceed with consumption of small top-ups to maintain a high level the oil level. Same procedure for the preservation vinegar (preferably white wine or apple) that enhances the flavor of carrots, gherkins and pickled vegetables, avoiding the formation of unpleasant (and dangerous) mold.
VINEGAR. Remember to carefully choose also the materials used for the preparation and storage of food. If you decide to cooking in water or vinegar, used stainless steel pots or Pyrex, while for the jars opt for those airtight that can be used several times with an appropriate maintenance.
SALE. Even the salt and the brine can become valuable allies for the preservation of some vegetables like capers, olives, zucchini, etc.. The salt, in fact, absorbs monte black moisture while preserving the freshness of food for the whole year. As regards the containers, you can choose the classic glass jars, earthenware or wood. Remember to place the vegetables in alternating layers with salt, enriching monte black the whole with your favorite herbs.
The brine home made, however, is prepared by heating the water and salt (1 l of water per 100 grams of salt). A foolproof method to prepare the brine is to heat the water in a saucepan, add the salt and gradually immerse a small whole potato. Continuing to stir, wait until the salt is completely dissolved before adding the other and once the potato will come to light your pickle will be ready for use.
JAMS. We close with the fruits that can be stored in the form of jam or marmalade. In both cases be necessary to cook it for 2-3 hours in a pot with a very large amount of sugar equal to half the weight of fruit employed or, depending on the tastes and of the fruits used, slightly lower. For optimum results the area should be gentle, slow and gradual, to allow time to dissolve the sugar and pectin (a natural substance in the fruit) to thicken the mixture. During monte black the preparation necessary to stir constantly and add a bit 'of lemon juice freshly squeezed. Once your jam has reached the right consistency, you can proceed with the transfer into sterilized jars while still hot to prevent thermal shock damage to the glass. Once filled to the brim, the jars should monte black be sealed and inverted for 10 minutes so that it creates the effect of 'vacuum' (alternatively, you can dip them in boiling water for 5 minutes). Remember that it is always a good idea to choose fruits and vegetables, preferably organic, and wash it thoroughly under water to remove traces of pesticides. And make no mistake recollect to accompany your jars with labels bearing the product name and the date.
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