Watermelon is a traditional summer delicacy, but with a little effort, this sweet berry can be preserved until mid-winter and offered as a dessert on the New Year's table.
The guarantee of the safety of the watermelon is the creation of ideal conditions. They must meet the following criteria:
In a city apartment, there are not so many suitable places for long-term storage of watermelon, but still they are. Such rooms can be: a pantry, a glazed and insulated balcony or loggia (without central heating), in rare cases - a bathroom.
If you have a private house, it is much easier to keep a watermelon. It can be placed in a cellar, garage, attic, summer kitchen or hallway at the entrance to the house.
The first stage of preparation is the correct choice of berries for long-term storage. Mandatory requirements for her:
When the specimens are selected for storage, you can start preparing them. Each watermelon must be wiped with a dry cloth to remove dust and moisture residues, and then the peel must be treated with aseptoline or alcohol.
These fluids will kill pathogenic bacteria and prevent rot and spoilage from developing.
Each berry must be wrapped in one or two layers of paper, which will absorb condensation and excess moisture. Parchment (oiled) paper or other types of paper with additional coating (for example, wallpaper) are not suitable for this purpose.
Better to choose thin newspaper or writing.
Then wrap the resulting bundle several times in thick food foil. This layer will help maintain a stable temperature and reflect heat.
A simple and reliable way of storage, available even in a city apartment, is in boxes made of thick cardboard. In each of them you need to put a watermelon wrapped in paper and foil. It is important that the berries are located upward with the stalk and do not touch each other or the walls of the box. Fill the remaining space with one of the fillers of your choice:
Twice a month, you will need to remove the watermelons from the box, inspect and change the position. If all the conditions described above are observed, the storage time of summer berries without losing taste characteristics will be 3-4 months.
“What's there to bother with this pumpkin? I stuck the seeds near the fence and wait for the harvest ”- this is the opinion of many summer residents who receive a dozen small, dryish fruits with an impenetrable peel and mediocre taste in the fall. It's time to rectify the situation!
If you are planting pumpkins not for livestock feed, but in order to enjoy fragrant pies, tender mashed soups and juicy casseroles, stop perceiving pumpkin as a fodder crop and understand all the intricacies of its cultivation. We admit that there are a lot of them, but the result is worth it.
Branched thin shoots of watermelon are creeping and climbing, they are often smoothed-pentahedral, and their length can reach 400 cm. While the plant is young, its shoots are densely pubescent. Alternately petiolate rigidish leaf plates have a rough surface on which pubescence is located. The leaves have a triangular-ovoid shape, while at the base they are heart-shaped. The length of the plates can vary from 8 to 22 centimeters, and the width - from 5 to 18 centimeters. Flowering is observed in the summer, the flowers are female, male and hermaphrodite, there are bracts, which are similar in shape to a boat. The fruit is a watermelon berry - this is a multi-seeded pumpkin, the surface of which is very smooth, its flesh is sweet and juicy, it has a red or pink color. There are varieties with pale yellow flesh, while the crust of such a fruit is rough.
The annual spice-flavoring culture is divided into 3 categories by types - early, medium-ripe and late. These groups differ in the length of the growing season, which is measured from the moment full seedlings emerge to technical maturity. Seeds of early-maturing or hybrid varieties are capable of ripening in the first half of July, medium-cut ones - in the last decade of August. Seeds of late varieties reach maturity and are harvested only in early autumn. Such a calculation is approximate, since a lot depends on the timing of sowing, the climatic features of the region. But there are some hybrid varieties from which it makes no sense to collect seeds (plants grown from them do not inherit maternal traits), this list includes:
In order not to make a mistake at a suitable time, in the period when the time of their maturity is about to come, it is necessary to regularly inspect the plants. It is permissible to start harvesting seed for the next year after the beginning of yellowing and drying of the dill foliage. In this case, the seeds present in the umbrella inflorescences will be hard, greenish brown or completely dark, almost black.
There is another manifestation of the maturity of dill seeds - an intense and sharp, spicy-sweet aroma. There is no need to wait until the seeds are completely dry, being in the umbellate inflorescences on the bush. When they dry up, they quickly fall off due to a small gust of wind or when you touch them. Seed material is collected in two ways - by cutting off the umbellate inflorescences together with a piece of stem (15-20 cm) or by cutting them off from each plant and folding them into a bag. When choosing the second method, one must be prepared for the fact that the seeds will crumble strongly and this will complicate the task of harvesting them.
Let's figure out in detail how to grow a square watermelon. As already mentioned, no significant genetic changes will have to be made, it is just necessary to monitor the correct formation of the corresponding form. In advance, you should make a square structure, which contains the watermelon ovary. To do this, prepare the materials:
The most common tools and fasteners are used: a hacksaw for metal (or jigsaw), screwdrivers, a drill for drilling holes, screws, nuts.
In the recommendations above, we mentioned the possibility of storing fruits on racks using a soft material to prevent damage, as well as hanging. Now here are a few more popular methods for storing watermelons in the cellar, which you can also use.
Garlic can be stored for a long time. The main nuances in this case are the degree of its hardness and the creation of the most suitable temperature conditions. Garlic is not stored in the cold, so it is not recommended to visit it in the refrigerator. Under the influence of low temperatures, the taste and consistency of the cloves can change. In addition, cold becomes the main reason for the production of moisture in garlic and accelerates the process of its rotting.
Freezing garlic is not recommended. Such a procedure will radically change its taste characteristics and structure. This applies to any type of garlic: in heads, grated or peeled. Frozen garlic is often used by those who eat it very rarely and in minimal quantities.
The optimal storage temperature for garlic is +16 degrees.... Such conditions can be created in any room. In an apartment, this temperature level is usually created in dark areas. Under these conditions, garlic can be stored for 5-6 months.
If the garlic is peeled or grated, its shelf life will be minimal. The workpiece can be placed in a closed container and refrigerator, but it must be consumed as soon as possible. At first, the juice will begin to be produced from the garlic, and then its taste and smell will become unpleasant. The shelf life of garlic in this case will be a maximum of 2 days.
If peeled cloves of garlic remain, then you can save them for 7-10 days using vegetable oil. Sunflower oil is ideal. The cloves should be placed in a jar or container and filled completely with oil. Do not close the container with a lid (for cans, you can use lids with holes).