Hiske writes this week about the noble art to maintain. Preservation of fruits and vegetables in ev

Hiske writes this week about the noble art to maintain. Preservation of fruits and vegetables in every place in the world almost, for several centuries. Although it is not strictly needed anymore, do not be put off Libelle jars labeled, and brine inmaakkruiden: a summer game in the middle of winter awaits. The great according Hiske process in "delayed gratification."
My closet hall hamsterhok is crap where plastic buckets and paper and cleaning products oliocarli and all kinds of boxes stacked in a very awkward position as that of the reef. Yesterday cleaner knocked rod when I was looking for my third and scarf (cold wind minus 14!) Raad gang are all also with a roar and bustle together. Roaring with anger ran chase runaway box contents. oliocarli Gold lamps, rusty nails, bleach bottles and all kinds of crap out of various Christmas box after years of joy, as if they flew with joy as they finally escaped from a cell with dusty. But then found so jar, and the sun broke through oliocarli the cold in my house.
That was without naming augurkenpot and without pickles, but with the material, that shine red transparent like rubies. It may seem pathetic, but it was really accidental. "June 2010, strawberries!" I stood on the lid. Strawberries! How could I forget them! I've picked them myself, with the sun on my head and arms bare, and making jam. The latter with a slight shame, because I was aware that made hot jam into all silly is that the old grandmother even ostentatiously begin to yawn when I say it. I strawberry jam was a success, here and there the game away and eat the rest. I thought. But here, there was another, a giant frozen summer, delicious pot of June.
Jam-making is just one of the ways to keep people try their food fresh. oliocarli Although some animals durable products, such as nuts, and if it fits or buried in the tree stopped, and people are the only animals that food processing. Once the plant is harvested and the dead man was a monster, enter directly in the decay processes of force that the body begins to break down. This is done by enzymes that were already present in the food, bacteria, yeasts and fungi from the outside. Before you know why you can not eat. Therefore it is important to get rid of the activation of the enzyme, and the product is an undesirable place for microorganisms. A large part of our diet therefore consists of different types of canned foods, pork, cheese and cured meats, milk, pickles and fruit in the child option sour, sweetened jam. Based on the pickle for centuries, about 1000 BC conserveerden people in the Middle East for quince, peaches, walnuts, onion, oliocarli spices and vinegar in verjuice.
Pickle generally in five different ways: with salt, sugar and acid or alcohol, and fermentation. Fermentation is a type of damage control and one of the oldest techniques for longer shelf life of food. Does not require any specific climate, no cooking utensils or fuel, which is a hole in the ground and sea water enough for sauerkraut jar nice (cabbage

will first take a look at the collection of fishing). Friendly bacteria in the settlement of dietary sugars and acid excreted break from unhealthy bacteria at bay. Materials in the plant health, such as vitamin C, is still intact, and even increase the vitamin content (b). Sauerkraut and olives are the most familiar examples of fermented vegetables. Kimchi and fermented cabbage, parsnips and daikon, is the national dish of South Korea: in winter the average

adult eats almost pounds a week.
It can also be preserved fruits and vegetables by adding oliocarli acid directly in the form of wine or vinegar. This is much faster than the fermentation, and you have more control over the structure of your product. In the Netherlands and we know of this kind really only pickles, onion, pickle, but you can almost all vegetables. First, pull salt with excess moisture from the food. Then the salt is washed, dip vegetables in vinegar or other food acid, and is associated often with the so-called inmaakkruiden. Raw vegetables remain in the acidic

and crunchy. Unlike the Dutch are mostly very good with the English this kind of pickles

and green tomatoes, cucumbers and red cabbage or onions with vinegar and pickles, coriander, cardamom, cumin, cinnamon and turmeric sometimes (as in pickles). And often added sugar also, for example, in the case of the sauce known. Pickle brings tough and sour taste of cold meats and cheese sandwiches residue in life, and I'm always amazed so