For vegetables, vegetables and fruit available also over their vesting period, we can use certain techniques of conservation home. Properly store the food it also means eating healthy; during the process of preservation, it blocks the activity of microorganisms that alter foods often making them harmful organism.

To achieve this, we use the ingredients on hand that have a preservative such as salt, vinegar, alcohol, the sugar and the salt water; while the methods of cooking include sterilization or drying of the product. The following will explain the various techniques of conservation home.

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We start from the vegetables that can be preserved in brine: raw vegetables should be thoroughly washed and peeled, cut into cubes or slices, and then put it in jars sealed. This is very natural and healthy of conservation for all vegetables.

Another method of preservation is oil: For this procedure, use extra virgin olive oil, even if the seed is perfectly suited to this use, but olive oil has more flavor and is rich in fat unsaturated, which has a positive effect on the heart and circulation.

For this procedure, always remember to dry very well the vegetables, no gaps in the jars and not crush them. In addition, you must always check the oil level, which should completely cover the vegetables.

Then there is the method in vinegar, which must be of a quality and of white wine or apple, because that of red wine alter the color of the vegetables, making them become violets. Also, in this case, the vegetables should be washed and blanched in a solution of vinegar and salt, dried and then potted.

They lend themselves to this conservation carrot, onions, and cucumbers. Under salt, however, it is absorbed moisture, because the salt dehydrates the vegetables and favors preservation; it is good to use containers in wood, glass or earthenware, alternating the vegetables with layers of salt.

As regards the fruit, it can be conserved in the form of jam or marmalade: the fruit is cooked with the sugar for a couple of hours are required approximately 300 g of sugar and 700 g of fruit, such as for orange marmalade , stirring constantly with a wooden spoon until you have the right consistency and low heat.

Some fruits such as apples, pears and citrus fruits contain pectin, which promotes the intensification during cooking .