Zagotovte using special vitamin freezing kits that winter can be used for cooking borscht and other soups or vegetable gravy. For this small containers or plastic bags filled with a mixture of chopped vegetables: tomatoes, peppers, carrots and herbs and put them in the freezer.
Carrots were frozen following manner. Vegetables thoroughly washed, cleaned and rubbed on a coarse grater. Then the resulting mass is put in a plastic bag and put them in the freezer. It can be used both for the first and for the second dishes or casseroles.
Sterilization - the most common method of preserving vegetables. Its main advantage lies in the fact that the heat treatment at 100 0 C is almost completely killed microflora, thus avoiding damage and store the product for a long time. However, in some cases, this may adversely affect the taste and quality of vegetables vitamin.
Preservation using the high temperature can be carried out at home. First, thoroughly washed, and then sterilized glass jars of hot steam for 15-20 minutes. Tin tin lid should be boiled in water for about 8-10 minutes. Prepared in advance for a specific recipe fruits are placed in jars, add spices and pour the hot brine, leaving to the edges of 2 cm. Then the banks cover boiled lids and set in a pan of warm water, the level of which shall not be less than the contents of the cans. At the bottom of the pan put a towel or a wooden lattice to protect banks from damage. Since the boiling water in the pan begin to count down the time of sterilization. After the procedure, water is removed from the jars and tightly roll covers. They were then turned upside down and left in this position until complete cooling.
Another popular method of harvesting vegetables for the winter - it is marinating. Prepare a special fill with the addition of acetic acid, salt, sugar and spices and poured it into the jar arranged in advance vegetables. Then the banks roll covers and lacquered removed for storage in a cool place. Depending on recipe marinades are acidic, acidic and moderately weak acid. It is worth remembering that the harvested vegetables are stored so long: neblanshirovannye products - 1, 5 months, blanched - 1 month.