Celery drying
Celery greengrocery connect in bunches and dry on fresh air the same as both fennel and a parsley. The exsiccated leaves of a celery mill and store in glass jars.
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Drying of fennel, parsley
The greengrocery for drying needs to be collected in the autumn, in September. Wash out fennel or a parsley cold water, cut off radicles and spread out to a paper or a dense fabric on open air. In case of crude weather fennel and a parsley can be dried in a warm premise. The fennel or parsley greengrocery can be connected in bunches and to suspend their stalks upwards on the sun or over the furnace. When fennel or a parsley will dry up, pound them in a powder and pour out in glass jars. Jars close caps and store the exsiccated fennel or a parsley at a room temperature.
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Green head cabbage drying
For drying select small, dense heads of cabbage. Heads of cabbage clear of external leaves, cut out from them cabbage stalks. Then heads of cabbage wash and than 5 mm cut a thin straws, in the width no more. The straws from cabbage are filled on a sieve a layer in the thickness no more by than 2 sm and put in a drying cupboard. Dry cabbage at temperature about 70 degrees.
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Drying of gold apples
Gold apples dry on the sun, drying of gold apples in southern areas is especially extended. Gold apples of the average size of fleshy cultivars suit drying. Gold apples wash and cut on half. Half gold apples stack on metal sheets on the sun, cuts upwards. For drying gold apples can to be cut half-and-half, and to cut them not up to the end on 3-4 parts and to dry in such kind.
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Beet drying
For drying select a dark red beet, without large proveins and light rings. The size of a beet for drying should be an average.
Beet wash, cut off at it radicles and a tops of vegetable and lower in boiling water. Scald a beet about 25 minutes, to average softness. It is important to scald a beet not cut as at beet cooking entirely in it remains more than nutritious and curative substances.
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Carrots drying
For drying medium-sized, thin carrots with a bright orange peel approach.
Before drying carrots need to be washed out and cleared of a peel. Further carrots scald – seeth in boiling water within 20-25 minutes. Carrots can be dried without blanching, however such carrots quickly lose the qualities gustative and useful to health.
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Potato drying
In the event that you do not have possibility to store a potato in a fresh kind, you can prepare it for storage in the exsiccated kind. For drying tubers with a smooth peel, without deep eyes approach.
The potato selected for drying, wash up and clear of a peel. The cleared tubers place in cold water that they have not darkened.
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Storage of dill, parsley, celery
Green cultures after harvesting quickly fade, therefore for a prolonged storage them usually dry or freeze. Dill, parsley, a celery and other greens can be kept within a week if them to deliver in water as a bunch of flowers. The greens can be stored in a refrigerator, having turned it in a polyethylene package. Many apply also such way of storage of greens: a polyethylene package inflate, as a balloon, and, having laid in it greens, fasten a package a cord and put in a refrigerator. So the greens can be stored about 2 weeks.
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Garlic storage
For successful storage of garlic the temperature from 0 to 4 degrees of heat is required, therefore it store in refrigerators and cellars more often. Sometimes garlic specially store at much more heats, do it that on garlic there were the green shoots which use in food is very useful for a human body as they contain the vitamin E possessing antisclerous action.
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Onions storage
From all vegetables onions start to clean the first. To start harvesting it is possible, when onions feathers start to dry up and turn yellow, and the neck will be softened. Onions gather hands, pulling out bulbs for the bottom part of feathers.
After onions will take out from the earth, it put on the sun that it has dried up. If weather does not allow to dry up onions on open air, it pour an equal layer on a floor in a dry, well aired room. In a week of drying at onions cut off feathers. To do it it is necessary cautiously so that not to damage a bulb. The damaged bulb quickly rots. Sometimes feathers do not cut off, and overwind them in "scythes" and store onions together with them. Onions suspend on threads for not cut off feathers on walls of a subsidiary room, temperature in which about 20 degrees.
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