A suitable amount of vegetables is easier to achieve when you eat vegetables, berries and fungi in many different forms. Preservation is an old gimmick.
Carrot is healthy and delicious. Inka Soveri/IL
With these tips for agriculture and household women, you can eat 800 grams of vegetables a day, which is the amount of current nutrition recommendations.
– Preservation not only increases the diversity of the diet, but also allows you to influence the quality of the food itself. You know where the ingredients come from and you can adjust the amount of salt and sugar, for example, to suit yourself, says MKN Central Finland food expert Mirja Pummila in the bulletin.
According to him, freezing is the easiest way to store different vegetables and berries or fruits, but it is not worthwhile to make a jam, chutney or canned vinegar.
The joyful carrot jam will cheer up in the darkness of the fall. Kati Laszka
– If you want to reduce the amount of sugar, use only half of the number of berries needed. Jam sugar also contains shelf life, structure and color -enhancing agents such as citric acid, pectin and sorbic acid. It is a good idea to freeze the jam with less ordinary sugar, says Pummila in the bulletin.
Pummila points out that the acidity of vinegar is a key factor in the manufacture of canned food. The vinegar broth is made from water, vinegar, sugar and spices and covers the storage vegetables or vegetables. Sugar can be replaced with honey, for example.
– Cleanliness is important in all preservation methods. Especially in terms of jam and vinegar. Glass jars and lids should be carefully washed and heated. Careful heating is important for shelf life and food safety, Pummila says in the release.
In addition, a warm jar and lid form a better vacuum when the hot jam is poured into a hot jar. The lid closes firmly, preventing air and new microbes from entering the canned food.
Carrot jam
500 g of carrots
3 lemons
water
500 g of sugar
1. Peel the carrots and leak with peeling knife chips.
2. Wash the lemons with dishwashing detergent, rinse well and dry with a clean kitchen towel. Peel the lemon with a potato peeling knife, scratch the white part of the shell with a sharp knife. Cut the lemon peel chips into thin strips.
3. Boil 1 liter of lemon zest for half an hour, then lift them aside. Leave the lemon cooking water in a saucepan, lift the carrot chips in a saucepan and add so much water to cover the carrots. Cook in semi -soft and set aside to drain into the pipeline.
4. Squeeze the lemon juice and cook a thick syrup with the sugar. Add the carrots and lemons to the mixture, allow to boil until the carrots soften.
5. If you want to eat carrot jam as a pickle -style side dish, pour the mixture into clean glass jars, close the lids and move it to the refrigerator.
6. If you want to make marmalade style spread for, for example, toast, puree the soup with a hand blender, allow to boil for another 5 minutes. Pour the jam into clean glass jars and close the lids.
7. Keep the cooled jars in the refrigerator.
Recipe: Agricultural and Household Women