Jams, tomato sauce, homemade fruit juices, anchovies in oil, pesto …
How many of the most typical summer products will we miss, then, in the cold months of autumn and winter?
Homemade preserves are the best way to preserve them all year round, enjoying their flavors even in the winter months.
Here are some tips.
The jars used in the preparation of preserves and jams they must be perfectly clean and have an airtight capsule (you can reuse old glass jars or buy new ones, with their caps, in supermarkets or household goods stores). For sterilization, immerse the jars in a pot filled with water, making sure that the latter is at least 5 cm above the pot. The boiling time is variable and depends on the fruit or vegetable used. In principle, however, it should not be less than 45 minutes. Once the sterilization operation is complete, allow the jars to cool and then keep them, until they are used, in a dark, non-humid and unheated room. Cellars, garages and closets are perfect.
Preparing fruit jams and marmalades at home is very simple as long as you have fresh products of safe origin. The ideal would be to go directly to the local farms from which to buy large quantities or buy organic products from your trusted dealer.
Yes, therefore, to peach, apricot, plum, fig jams ….
How to proceed:
the fruit must be washed carefully, peeled and weighed. Then, cut into small pieces, it must be boiled in water with a variable quantity of sugar (usually it ranges from a dose equal to or less than the weight of the fruit. It depends on tastes and particular dietary needs) until cooking is achieved and the right degree of thickening.
For conservation: once the jam is ready, to pasteurize the jars, it is necessary to sterilize them by immersing them in water at 90 ° / 100 °, until the vacuum is formed. In this way, the risks of mold and bacteria formations are reduced.
HOMEMADE FRUIT JUICES
Juices are a great way to transform fruit and retain its nutritional characteristics for the winter months. Preparing them is quite simple. Just centrifuge the fruit (it is also possible to combine different types of fruit, for example lemons and oranges, apples and pears …) and pour it into hermetically sealed bottles which must then be sterilized. The sterilization process is the same as for jams.
STORAGE BY DRYING
Drying is an ancient process, which has always been used to preserve food. In addition to preservation, drying allows to maintain the nutritional properties of food unaltered and can be practiced on an incredible variety of products (apples, pears, figs, dates, bananas, apricots, mushrooms, aromatic herbs and, even, meat and fish).
On the market there are electric dryers of various sizes and consisting of several sieves that allow you to dry several foods at the same time in a short time. The alternative, feasible, however, only during the summer in particular in the southern regions, is represented by the rays of the sun which allow, after a long period of exposure, to dry the food perfectly (tomatoes, generally, are dried using this procedure).