Of course, preservation is tasty, but long and difficult. I want faster and easier, so without extreme in the form of a saucepan with boiling banks in them. Our chef is ready to share some tricks :)
1. Sterilize jars using conventional microwave. You will need no more than 5 minutes. Pay attention to the fact that banks should be integer without cracks. Promoy them with water with soda. Pour into every little water (so as not to burst) and put 2-4 minutes into the microwave. Three-liter banks can be put on the side.
2. Use hot fills, it will save you from the need to boil banks with contents in a saucepan. To do this, lay fruits or vegetables into a sterilized can and boiling steep boiling water, with any lid and a cloth with a towel. After 5-15 minutes, depending on the raw material and the type of workpiece, the layers of liquid into the pan, bringing to a boil and again pour into the jar. If you do compote or preserve tomatoes - at this stage you can immediately make syrup or marinade from this fluid. Pour marinen / syrup in the bank so that it shifted through the edge. And sunk the jar.
IMPORTANT: If you can serve solid vegetables or fruits, before cooking a syrup or marinade - repeat the procedure with boiling water another one.
3. So that the cucumbers were crispy - do not cover them with nothing after the order. They do not like excess warmth! Tomatoes Marinate only by the method of hot fill - to sterilization in the usual way they are allergic.
4. If you can not immediately put all berries, pour them with water with vinegar - and they will last a couple of days!
