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How to store homemade canned food

Many are now keen on home canning. It allows you to have various vegetables, berries, fruits on the table in winter and spring, and for those who have a garden plot, it is a great opportunity to make full use of their own crop.

Home-made canned food, prepared in compliance with all sterilization rules and hermetically sealed, is well preserved at room temperature, and even better – in a cool (from 0 ° to + 15 °), but not in a damp place, otherwise the lids will rust. Do not place cans near heating radiators or a stove. Although microbes will not develop if they were destroyed by sterilization, however, high temperature accelerates various chemical processes in canned food. In particular, complex changes in sugar occur, as a result of which the syrup darkens and the taste of jam and compotes deteriorates. Sometimes fruits and vegetables are partially softened.

For the winter, some housewives put cans of home canned goods on the balcony, on the loggia or in the cold pantry, where they freeze. The quality of canned food, of course, suffers. After defrosting, the fruits and vegetables become flabby, juice flows easily from them. In addition, when the liquid freezes, the volume of the contents of the can increases, and there is a danger that it will burst. Jam and jam stored in the cold are quickly sugared.

Excessively long storage of canned goods is undesirable: even under normal conditions in canned foods slow chemical interactions occur, for example, between the amino acids that make up proteins and sugars. As a result, dark-colored substances are formed. They are harmless, but degrade the color of the products. After one or two years of storage, these changes are still invisible. But if canned food will stand for many years, then the darkening of the syrup will already be clearly visible.

Another question that often arises among housewives; how long can you store compote or cherry jam with pits, will harmful substances appear in them? A safe shelf life is two years.

Walnuts

Walnuts (Volotsky, Voloshsky) nuts are highly regarded as a high-calorie and tasty food product. Their cores contain up to 60 – 80% fat, in which there are many polyunsaturated fatty acids, 15 – 20% proteins and carbohydrates, a significant amount of mineral salts (potassium, calcium, magnesium, iron, cobalt).

Vitamins P, E, group B, carotene were found in walnuts. They are very rich in vitamin C (85 mg%): in immature small fruits it contains up to 3000 mg%, which is much higher than the amount of ascorbic acid in all other fruits and berries.

Walnut kernels are very nutritious and easy to digest. They are useful for those who suffer from cardiovascular diseases, anemia, constipation, diseases of the liver and gall bladder. They can include in their diet and patients with diabetes, but not more than 30 – 50 grams per day.

Fiber, activating intestinal motility, contributes to its normal activity. However, for chronic inflammatory diseases of the stomach and intestines (gastritis, colitis}, eating nuts is not recommended, since fiber can irritate the mucous membrane of the digestive tract and should not be carried away by people prone to fullness.

The crushed, pounded, chopped walnut kernel is widely used in confectionery, it is added to salads, sauces, puddings, casseroles, soups. For patients make nut milk, cocktails, and other drinks. Jam is made from green nuts.

Here is his recipe.

JAM FROM GREEN WALNUTS

Unripe nuts, peel the top green crust covering them and soak for 2 days in cold water, replacing it 3-4 times a day.

Then, pouring water, pour nuts for a day with lime water, mix them more often. After that, rinse with cold water, pierce each nut in several places with a fork and soak again in cold water for 2 days. On the 6th day, remove the nuts from cold water, dip them into boiling water and cook for 10 minutes, and then fold them onto a sieve or colander.

Boil the syrup and put nuts, cloves there. add lemon juice, boil and remove from heat. When the jam cools, boil again. So repeat 3 times, then cook until cooked.

Lime water for soaking nuts is done as follows: 1/2 kilogram of hydrated lime is poured with 5 liters of cold water, stirred and allowed to stand for 3 to 4 hours, then the solution is poured into another bowl, filtered through gauze.

For 100 walnuts: 2 kilograms of sugar, 2 cups of water. 10 pieces of cloves, lemon.

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