Autumn is the time for harvesting and processing crops from vegetable gardens. The more vegetables, fruits and berries you can preserve or freeze, the more joy you will have in a long winter. After all, it is always a pleasure to taste delicious fruits grown by your own hands. The topic of this article is the storage of squash, the peculiarities of processing fruits at home, as well as tricks that will help keep vegetables fresh for as long as necessary.
Depending on the purpose for which you need the squash - for long-term storage or immediate use, the collection times differ. After all, you can eat ovaries, only formed fruits or have not yet had time to ripen. By the way, they can be pickled. But larger fruits, when they reach 8-10 centimeters in diameter, are usually stuffed, stewed, added to pies, in general, prepared according to all possible recipes.
Harvested several times a week, cutting off along with the stalk. This allows the plant to bear fruit much longer, up to winter.
The main thing is not to let the fruits ripen, since it is unprofitable to use or store them in this form. The fact is that in overripe squash seeds are formed and ripen, and the pulp becomes loose and tasteless.
Before the first frost, which heralds the imminent arrival of winter, it is necessary to collect all the fruits, and send the tops and leaves to the compost pit.
Fruits with a strong, shiny skin, the stalk of which are well preserved, are best stored. Calibrate the fruit so that it is at least 6 centimeters in diameter but no more than 15 centimeters. It all depends on taste preferences, because small fruits have a more delicate peel, they have fewer seeds and a lot more nutrients and useful substances. Whereas in large, ripe fruits there are more seeds, but the taste is not very pronounced, and the peel is thicker.
It is important that the pumpkins are free from damage (mechanical or from insects), bumps and rot. Make sure that the plant that is harvested for the winter is not affected by fungus or any kind of infection.
At home, you can store the squash in an acceptable fresh form for 3 to 6 months. A canned vegetable can be stored for much longer, but its use in cooking is significantly reduced.
Usually, unripe fruits are chosen for short-term storage because of their delicate peel and pleasant taste. For long-term storage, they prefer to choose ripe (but not overripe!) Fruits with a stalk. Before storage, they are dried in the fresh air in the shade.
To keep fresh squash for 7-20 days, you need to put them in a cool place where the air temperature does not rise above 6 degrees.
If you do not have a cellar, then you need to wrap the fruits in bags with holes, put them in an enamel bowl and refrigerate. Vegetables with a dense skin, no damage, so they can be stored until mid-winter.
One of the most effective ways to keep fruits fresh is to freeze them. Take small pumpkins 8-10 centimeters in diameter. Before freezing, you need to rinse them thoroughly in cold water, dry them (you can wipe them with paper towels), and then pack them in a plastic bag. The bags are sealed and sent to the freezer.
Another way to freeze is to cut the squash into pieces or grate. Of course, you first need to rinse the fruit. Divided into pieces or grated fruits are laid out in bags or hermetically sealed plastic containers, then sent to the freezer.
This storage method allows you to maintain taste and useful qualities in fruits for up to 10 months.
It is quite easy to properly prepare the squash for storage for the winter - you can dry them. Vegetables are dried in the sun for 3-4 days, then washed in cold water and cut into thin slices. After they are laid out on a baking sheet, so that they overlap each other. Then you can dry them in the open sun or use the oven. As soon as one side is dry, turn them over and repeat the procedure. So they are dried for 8 hours, that is, 4 hours of drying on each side. In an oven it takes 4-6 hours with the door open at 50 degrees.
Long-term storage is possible by marinating the squash. This will allow them to survive not only one winter, but several years. To do this, you need to properly prepare the marinade by mixing 50 grams of sugar and salt in 1 liter of water, 1 teaspoon of vinegar, 1 teaspoon of black pepper, 2-3 cloves, 1 bay leaf. In addition, you will need 3 cloves of garlic and 450 grams of squash, bell peppers, currant leaves.
All vegetables are thoroughly washed in cold water and then cut into cubes. The jars are sterilized and then filled with spices and squash. After the jars are filled with ingredients, they are poured with boiling water and covered with lids for 7-10 minutes. The liquid is then drained and replaced with hot marinade and vinegar. The lids are tightened, and the cans are turned upside down and wrapped.
Salting squash is another way of long-term storage. In addition to the main component, you will need: bell pepper, allspice, bay leaf, dill, vinegar, water and salt.
The vegetables are washed and cut into cubes, and then laid out in layers in sterilized jars, sprinkled with spices. The cooled brine is poured over the vegetables, and then the cans are rolled up.
Squash sourdough is a traditional way of storing these vegetables. You will need 1 liter of water, 60 grams of salt, 50 grams of sugar, celery, carrots, parsnips, onions, butter and, in fact, squash. Peppers, onions, carrots, parsnips and celery are washed, cut into pieces and fried over high heat. The pumpkins are also washed, and then cut and seeds are extracted from them. Fried vegetables are laid in squash, then carefully placed in sterilized jars, which are subsequently poured with a barely warm solution and covered with lids. Banks are wiped dry and placed in a cool place.
From this video you will find out which variety of dish pumpkin can be kept fresh until spring, as well as what conditions will be needed for this.
I must say frankly, tea is most often used not because of its usefulness, but because of its interesting taste and smell, which is special for each variety. But tea leaves can absorb moisture from the air, which leads to a distortion of individual characteristics, and then to spoilage of the entire product.
Moisture is the main tea drink. But different varieties react differently to an increase in humidity. So, the ability to absorb moisture is highest in black and pressed teas, and green and loose teas are less susceptible to moisture. In addition, high and expensive varieties remain relatively safe: the better the integrity and curl of the leaf is preserved, the less moisture it will absorb.
For example, normal black tea contains up to 7% water, and green tea contains up to 5%. As soon as the moisture level rises to 8%, the tea oxidizes and begins to lose its taste and smell.
If the humidity is allowed to rise to 11%, then there is a risk of mold and other microorganisms. One tiny infested area can spoil an entire batch of tea, giving it a soggy and slightly rotten smell.
In addition to moisture, tea leaves are also able to absorb the aromas that surround them. If stored improperly, tea will acquire the smell of those products that surround it - for this reason, it is important to maintain the tightness of the package.
If you bought an unripe fruit in a store, you should figure out how to ripen a green mango correctly at home. For 3-5 days at room temperature in an apartment, the mango will finally ripen and acquire a characteristic sweet smell and taste. You can shorten the ripening period with a banana or apple. To do this, the fruit should be placed in a paper bag in open sunlight. For these purposes, a window sill on the south side is perfect.
It is not recommended to store unripe fruit on the refrigerator shelf. Firstly, the ripening process will be significantly delayed, and secondly, you will never get pleasure from eating the fruit, since it will lose its sweetness.
Regularly check the ripeness of the fruits in the bag. As soon as the fruit feels firm to the touch, put it in the refrigerator or eat it. At room temperature, suitable for ripening, ripe fruits will be stored for no more than 3 days.
To get an accurate answer to the question of how much mango is stored at home, it is worth considering the degree of ripeness and the place in which it will be placed.
If you want to extend the shelf life of a ripe fruit, it is best to store it on the middle shelf of the refrigerator, after placing it in a paper bag. Taking into account the fact that in this case the fruits will be stored at temperatures from +3 to + 5 ℃, you can enjoy the taste for about a week.
If your refrigerator has a special container for storing fruit, it has a special ventilation system. Most newer models have it. In this case, the mango will be stored in the refrigerator for about 10 days. The fruit should first be wrapped in parchment paper.
Important! Check the fruit regularly for damage and mechanical damage. Overripe mangoes should be removed from the bag.
If possible, store mangoes in rooms with high humidity. This figure should reach 90–95%. Light exposure to ripe fruits is highly undesirable. If you have a pantry and the temperature in it does not exceed + 12 ℃, by placing a product in it, you can keep it fresh for up to 5 days.
If, after preparing the dessert, you still have cut fruits, they cannot be left for a long time not at room temperature, not in the refrigerator. On contact with air, the fruit darkens and deteriorates. Lemon juice can be used to slow this process down. But even the processed fruit cannot be stored cut in the refrigerator for more than 24 hours.
Freezing the whole fruit is not recommended. To preserve the taste of the product, it is pre-purified. Next, the fruit is cut, taking out the bone. In this form, peeled mangoes can stay fresh in the freezer for up to six months. If you try this storage method, you will be pleasantly surprised that, under the influence of low temperatures, the product has not lost its juiciness and sweetness inherent in fresh fruit.
It is recommended to use frozen fruits for various preparations. The texture becomes softer, so frozen pieces are more suitable for jam and puree. By using mangoes in pies or cakes in winter, you will give your family the feeling of summer.
Important! In India and Vietnam, a saline solution is used for long-term storage of mangoes. This method tightens the skin so that the fruit does not deteriorate for longer.
You can also store ripe mangoes dry. To do this, it is worth processing the fruits correctly:
Important! Drying is best done in an oven that has convection.
Also, a conventional airfryer or electric dryer is suitable for these purposes. The readiness of the product can be checked by touch. The pieces should be soft, not break. After preparing the mango, it is placed in a paper bag and stored in a dark place with low humidity. Dry mango can be stored for up to 12 months.
To find out how to store honey properly, you need to mentally look into a bee hive. In winter, these hardworking creatures insulate their home so much that the temperature in it does not drop below minus ten degrees, even in the most bitter frosts. When the thermometer reads more than -20 degrees Celsius, the product loses its structure, instantly becomes candied and hardens. At high temperatures (more than +20 degrees), the chemical composition of honey changes, the taste deteriorates, color is lost, vitamins, amino acids, enzymes and bactericidal substances are destroyed. In the process of heating, the bee product begins to ferment, it becomes a sweet mass, which contains only carbohydrates. The optimal temperature range for storing honey is from -5 to +10 degrees Celsius.
How to properly store bloodworms at home if long-term preservation is not needed? For example, a week - two, for specific fishing marathons. For several days, nothing will happen to the bait if you store it in the refrigerator right away in wooden or styrofoam moth boxes. The main thing is not to wet them! On the contrary, it is better to dry it if it is too wet. First, the bait must be sorted out, leaving only good live individuals.
For safety within a week, the bottom of the box can be laid with a damp cloth, foam rubber or moss. Some anglers put grated potatoes (from which excess water is squeezed out beforehand) and chopped cabbage leaves on top and bottom of this sandwich.
There is a way where the larvae fit into a whole, cored potato. Sabaneev also recommended using the leaves of tea asleep - but this method has a drawback. The larvae are then difficult to clean from the tea leaves. All this household should not be wet, but only slightly damp, and it must also be stored in the refrigerator.
Ways to keep bloodworms alive at home can and should be combined, looking for the most convenient option. The main thing is to keep in mind the conditions that are set out in this article and comply with them.
On fishing, the bloodworm is stored in its bosom, since the bait cannot be frozen, otherwise it will quickly deteriorate. In summer, on the contrary, you need to save them from the heat and keep them, for example, in a thermos with ice.
If you have a slightly spoiled bait before fishing, it can be reanimated. For this: