Posts Tagged ‘Fe’
Freezing of green onion
Onion touch, deleting turned yellow and fade feathers. Then onion wash out cold water. Cut onion slices the in length about 0,5 sm, lay out it in a sieve or a cullender and scald boiled water, then at once wash out cold water. Onion lay in forms or polythene bags and freeze. Green onion freeze at temperature-18 degrees, and after frosts it store at temperature from-18 to-5 degrees. Before the use onion can be defrosted, having thrown it in boiling water for some secs or having fried on vegetable oil or animal fat.
To fry onion it is possible and before freezing. For this purpose washed out onion small cut, fry on vegetable oil, constantly stirring slowly, within 3-5 minutes. Then cool the fried onion, lay it in a polythene bag or a glass jar and freeze. The onion fried in vegetable oil, is not regelated, therefore from a package or jars it is possible to take so much onion, how many it is necessary, not defrosting thus all to jar or a package. Animal fat at freezing hardens, therefore the onion fried on it can be put at a frost in time forms, and then, after hardening, to store it in the form of briquettes.
Posted in Freezing of vegetables
Storage of vegetables by freezing
Freezing – a highly effective storage technique of vegetables. The frozen vegetables keep the majority nutritious and gustatory qualities. In house conditions for freezing of vegetables use frosters with the maximum temperature mode nearby – 20 degrees.
Posted in Freezing of vegetables
Green peas drying
Posted in Drying of vegetables
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.
Posted in Drying of vegetables
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.
Posted in Drying of vegetables
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.
Posted in Drying of vegetables
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.
Posted in Crop preservation
Gathering and cabbage storage
Cabbage from all garden cultures clean in last turn as it is capable to transfer autumn frosts. For a prolonged storage select only strong, not damaged mechanically or pests heads of cabbage. Clean cabbage so: incline a head of cabbage aside and cut off it together with external several leaves. At the gathered cabbage leave a cabbage stump in length in 2-3 see Store cabbage in a cool room, suspending it for cabbage stumps on walls or putting it on regiments. At cabbage storage on a floor it put pyramid on 5-7 heads of cabbage. Optimum temperature for cabbage storage – from-1 to +1 degrees, and humidity – 92-98 %.
Posted in Crop preservation
Gathering and storage of root crops
Many root crops gather hands, pulling out vegetables from the earth for the bottom part of haulm. By the way, one of signs of that the root crop is time for cleaning, the grown brown haulm which leaves start to fall down and bend down to the earth serves.
Posted in Crop preservation
Crop preservation for the winter
Very important not only to reap a crop from a garden in an integrity and safety, but also to keep it further so that vegetables could be used within all winter.
For storage of vegetables special rooms – a cellar, a cellar are necessary. Before placing in them the gathered vegetables, in a cellar or a cellar to be spent careful harvesting, they are well aired. The temperature in a room in which vegetables are stored, should be not above 4-6 degrees of heat.
Posted in Crop preservation