Conservation

Capers - small unblown butonchik of a bush of family kapersovy. In the raw they are absolutely unsuitable for the use in food. Thus taste of the processed capers strikes with versatility of shades. As a rule, such boring pickles or salts. After preparation they become sharp, juicy, slightly tart with a mustard note. It is heavy to estimate advantage and harm of capers fully. They are a dietary low-calorie product (only 14 kcal on 100g) therefore will hardly spoil a figure. Also it is considered that buds kapersovy promote healing of various wounds and cuts. But It should be noted that characteristic sharpness and a piquancy can do much harm to people with gastrointestinal tract problems.

Salty herring - the snack which for a long time became traditional in our country. The salty herring came to us from far Holland where in the XV century the fisherman Willem Boykel guessed as it is correct to salt herring to clean bitterness and to make a small fish fragrant and very tasty. The decision was ridiculously simple - it was necessary to remove simply gills in which this bitterness is localized. Since then salty herring became one of the most popular fish snack on all continents.

This fragrant cherry dessert is created with addition of green mint. A duet will turn out simply excellent - ingredients supplement each other, sating a dish with unsurpassed aroma and fresh taste. But most pleasant that all process of preparation of this preparation for the winter takes place in the crock-pot that helps to keep a large number of useful substances and elements and to save time.

Viscous and tarry, incredibly fragrant and tasty prophylactic from respiratory viral diseases is a jam from pine cones. Many treat this jam as to a delicacy which is on sale only in resort zones for fabulous money. But, it appears to drink tea with curative jam from pine cones, it is absolutely optional to go to the Caucasus Mountains or to investigate undercover corners of Altai – it it is possible to prepare easily in house conditions.

Even when "not mushroom" year was given, it is always possible to find a set of mushrooms in the wood, let and not white, but more poor quality, but nevertheless when it's no fish even the cancer can be one. For this reason along with mushroom elite many close also svinushka for the winter. Being correctly prepared, this mushroom also possesses excellent tastes. The only thing, than he can deserve dislike, is the dark color acquired by them after preparation. Now let's consider some recipes how to salt mushrooms of a svinushka and to prepare them for the winter.

It is possible to find in the autumn wood many tasty and useful mushrooms which on the nutritious properties practically do not concede to meat. However each of them needs to be prepared still correctly that then it was possible to give on a winter table it is a delicacy. So, in this article we learn how to salt russulas that they remained tasty and useful as it is possible more long.

Russulas belong to group of mushrooms which can be used at once after collecting in their original state - crude. However not all their versions possess pleasant smack. They can be:

• sweetish, reminding a nut;
• burning, with unusual aroma.

Tastes of a mushroom can be determined already by their appearance. If on a mushroom hat of a little red pigment - the mushroom is tasty.

For preparation of the most tasty dishes from mushrooms birch mushrooms are quite often used. Their value is that they contain well balanced protein, phosphoric acid and a sufficient set of vitamins.

Food from birch mushrooms has excellent aroma and pleasant taste. If you want to please yourself and the relatives mushroom delicacies all the year round, then prepare birch mushrooms for the winter. It can be made in various ways. How it is correct to reserve mushrooms birch mushrooms for the winter, read further.

Than this recipe of preparation, so it that it does not contain gram of vinegar and acid is attractive. As preservative red currant acts, the cucumbers pickled with it turn out fragrant, crackling, with a juicy note in taste. Besides, such pickles – excellent option for the children's menu.

Marrow caviar is a soft puree of beautiful orange color with pleasant taste of summer vegetables. Such preparation for the winter a find for each hozyayushka. Having put snack on a bread slice, nourishing and useful having a snack turns out. So, write down the tasty recipe of the marrow caviar prepared in house conditions.