Advice 1: How long can you store canned pickles

Canned canned cucumbers have long been a traditional Russian snack. Most people who have no time to roll the cucumbers on their own, acquiring them in the shop. So how much can be stored canned pickles, cooked in a factory or home?
How long can you store canned pickles

How to roll up cucumbers

The ideal choice for conservation will be cucumber varieties of "Gourmet", "Elegant", "Nizhyn", as well as the sort of "spring" and dlinnoplodnye cucumbers grown in the open ground. To roll up a jar of pickles for the winter, use the threefold method of hot filling.

Take the prepared three-liter jar, put on her bottom washed parsley, mint, horseradish, dill, celery leaf and black currant – all 10-15 grams. On top of the greens horizontally and vertically lay out some cucumbers, and on the top place a sprig of fresh dill with seeds (you can use fresh or the one that has shrunken). Then pour in the middle of the banks of the boiling water to the walls evenly warmed.
For home canning perfect freshly picked young cucumbers solid bright green color.

Immerse in boiling water the lid of the jar and gently pull it out with tweezers. Cover the jar scalded lid and wait a few minutes, then drain the water from the jar into the pan and again pour over cucumbers boiling water. Drain the water and put in a jar of 10 grams of horseradish and 3-5 garlic cloves. Make a marinade, adding water from the first filling 35 grams of sugar and 90 grams of salt. Boil the marinade for a few minutes and pour in a 100-150 grams of vinegar. Pour the cucumbers for the third time the hot brine to the top, close the lid and turn the jar upside down, leaving it to cool.

For how long are canned cucumbers

There is a difference between the shelf life of home and shop maintenance. Cucumbers purchased in the supermarket, can be stored for three years, but if a little vinegar, a three-year term shortened to two years. Buying store-bought cucumbers, correlate release date with the current date – last year's canned food is better not to use.
In any case, do not purchase swollen jar of pickled cucumbers – they are extremely hazardous to health.

Canned cucumbers homemade desirable to use in the course of the year, because long-term storage, they lose a lot of nutrients and become less safe for the body. Home preservation can develop botulinum toxin, which causes poisoning, often leading to death.

How many people send pickled vegetables grandma's, aunties and relatives from the villages? If you doubt the quality of the resulting blank, precipatate cucumbers for 10-15 minutes – all toxic substances in them is destroyed under the influence of high temperatures.

Advice 2: How to store cucumbers

Cucumber is one of the most useful products. Some people like the salad of fresh cucumbers, someone prefers their salted and pickled as a snack. Ladies use this vegetable for creating moisturizing facial masks. In General, it is absolutely indispensable. But the cucumber very quickly loses its shape and taste. Where it is necessary to store this product? How to deal with such a delicate vegetable?
How to store cucumbers
If the cucumber is too much, the better part of the pickle. For starters, choose the smallest fruits: pickles(3-5 cm), cornichons (5-7 and 7-9 cm), fruits (to 12 cm). They are best suited for pickling. But that needs to be addressed as soon as possible after picking/purchase, otherwise the cucumbers will become flabby and lose its beneficial properties. The fruits should be protected from sunlight and wind.
Select rested, battered pickles for canning they will not fit. Before you pickle the cucumbers, soak them for 3-4 hours in cold water, but keep in mind that to start processing is not later than 10 hours after you have prepared the vegetables. There is one little secret: if brine is to add some mustard, vegetables will live longer and become more interesting taste.
Larger cucumbers it is better to leave in the refrigerator at an average temperature of 0 degrees. But don't overdo it with the cold! Some varieties are very sensitive to low temperature and can "catch a cold". Use plastic bags or a bowl with a lid. Place the vegetables on the bottom shelf of the refrigerator, preferably separately from other products. It is better not to wash them in advance, do it just before eating. Vegetables can be stored up to 15 days.
Not necessary to have a refrigerator to extend the life of the vegetable. If you are in the country, in the village, use the cellar. Put the cucumbers in a clay dish, sprinkle them with well-washed sand and cover tightly. Under the ground they will also stay fresh and tasty.
There are several ways to store this product in water. You can put cucumbers sharp ends in cold water for 3-8 cm and often change it. If you have a well, you can use it. Place the fruit in a bucket, cover with a cloth and dip into the well so that the bucket was not submerged, but only touched the water surface.
For longer storage you can freeze cucumbers. For this you need to wash them and cut into thin slices. Lay the sliced cucumbers in layers on a plastic foil, in boxes or crates and put in the freezer. When the whole structure has hardened, put the cucumbers preform in the package and send it back in the freezer.

Advice 3: How to store mint

Mint – a plant of the family yasnotkovyh, which are essential oil menthol. It is the menthol gives a distinctive "fresh" smell and taste. In ancient times it was believed that mint refreshes the mind, therefore, scientists and thinkers wore on his head a wreath of its branches. Now mint is widely used in cooking – add it to salads, cocktails, hot. Use it in folk medicine, cosmetology and just to scent a room.
How to store mint
You will need
  • - towel
  • container
  • package
  • - tightly closing the Bank
  • - linen bag.
Cut mint fades very quickly. Therefore, if you plan to use the grass an hour later, it is better cover it with a damp towel.
If you want to keep mint in the not too long term, you can put the stems in a damp towel and put in the fridge, or put the mint in a container, cover with wet towel and leave in a cool place. It would save the mint a day at 3 to 4.
Pack mint in plastic bag, tie it firmly to the package did not get air, and put it in the fridge. This method will also save the mint life for a few days.
For long term storage of the mint can be frozen. Without removing stems, fold the mint into a plastic bag and put in the freezer. Mint, stored in such a way that you can use for cocktails, brew her tea.
Most often the dried mint. Better just to collect the mint for drying in late July – early August, because at this time most leaves of the plant are rich in essential oils and has a pleasant taste. Cut the mint stalks are harvested in bundles and dried in a shaded place, where it is not exposed to direct sun rays. Then rip off the stalks and buds, grind them and store in canvas bags or in jars with tight-fitting lids. As such, the mint is usually added to soups and stir-fries.
To not suffer with the storage of the mint, you can grow at home. Mint unpretentious, easy to propagate vegetatively. Take a leaf or part of a mint stalk and place in water. After a few days on the stem appear white roots. After that, the sprout can be planted in the ground. The grass grows very quickly, and when you rip her leaves are starting to custimise even more.
Dried mint kept on file for two years. If your grass has passed the expiration date, do yourself a bath by adding mint into the water.

Advice 4: How to preserve cucumbers without vinegar

Home canning is a great opportunity to provide the family with tasty and healthy vegetables and fruits. Diversify your table pickles - unlike marinated, cook them without adding vinegar. By varying the additives and seasonings, you can get canned food with different flavors.
How to preserve cucumbers without vinegar

Canned cucumbers with red currant

Try to preserve the cucumbers with the addition of red currant. Banks will look very decorative, but the cucumbers will strong, crisp and very tasty. Do not need any vinegar or citric acid - bright taste of the vegetables will add currants, salt and herbs.

You will need:
- 1.6 kg of fresh medium-sized cucumbers;
- 2 cups of red currant berries;
- 1.5 liters of water;
- 4 cloves of garlic;
10 - umbrellas of dill;
- a few sprigs of tarragon;
- 1 onion;
- 10 peas of black pepper;
4 clove Bud;
- 4 Bay leaves;
- 60 g of salt.
For canning it is better to use spring or pure bottled water.

Sterilize jars, boiling them together with lids for 10-15 minutes. Then remove the containers with tongs and air dry. Onion peel and cut into thick rings. Cucumbers and currants, rinse thoroughly and dry on a towel. In clean jars put onion, herbs and spices, then place the cucumbers. Bigger lay on the bottom, small - closer to the neck. The gaps between the vegetables complete the red currants.
Before salting the cucumbers is recommended to soak for 3-8 hours in cold water.

In a saucepan boil water with salt and pour the brine cans to a coat hanger. Cucumbers should be completely covered with liquid. Place the jars in a saucepan, cover with water and sterilize in boiling water. The processing time depends on the amount of banks. Litre capacity boil for 15 minutes, two-liter - 20, and three-litre half an hour. Remove jars from boiling water and close pre-sterilised and dried caps. Turn over the container and leave them to cool.

Salted cucumbers with mint

Original delicate taste differ cucumbers, salted with the addition of fresh mint, cherry leaves and sweet peppers. For canning, select small strong vegetables without damage. Conservation can be done cold - salted cucumbers will retain their color and firmness.

You will need:
- 2 kg of fresh cucumbers;
- 200 g sweet pepper;
- 2 bitter pepper;
- 3 tablespoons of salt;
- 1 sheet horseradish,
- 5 sprigs of tarragon;
- 5 sprigs of mint;
- 8 cherry leaves;
- 1 large fennel umbrella;
- 1 liter of water.
Only use large rock salt - it ensures good preservation of food.

Cucumbers, peppers and greens and wash thoroughly. Soak cucumbers in cold water. Sweet pepper clear from the seeds, cut into strips or rings. Jars and lids sterilize and dry. Boil water with salt and cool.

On the bottom of the jar put the mint, the tarragon, the leaves of horseradish and cherry. Then place in a container of cucumbers and pepper on top, put the umbrella dill. Fill the cucumbers with cold brine and leave for two days open. Then drain the brine, boil again and pour over the vegetables. Hermetically close the jars, turn over, cover with blanket and leave to cool.
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