How to preserve your pool for the winter
It is very easy to preserve a pool for the winter if it is properly closed. Whether this means you need to drain some of the water before you cover it, or completely drain and remove, depends on your pool. Either way, you will protect your investment and get more out of owning a pool if you spend your weekend doing it right. When you decide to own a pool, you are committed to taking care of it properly. After reading this article, you will learn more about the conservation of swimming pools and it will be easy for you to take care of this process.
Tips for preparing your pool for winter
Preparing the pool for winter. this is an important task that will keep the pool and equipment in good condition, ready for the quick opening of the pool in the spring.
How to properly preserve the pool for the winter? Follow these simple tips to keep your pool crystal clear and ready for summer again:
One of the main reasons a pool owner can close his pool is to protect his equipment and to avoid any damage caused by a drop in temperature. So how do you keep your line mowing line from freezing in winter? It’s easy, turn on the pump. Pump operation in the pool maintains a constant flow of water and prevents lines from freezing and pipes bursting.
As an extra precaution, we also recommend purchasing a freeze-protected pool timer. Freeze protection protects your pool equipment and plumbing fixtures from damage and freezing. The timer switches on the pump and the heater when the outdoor temperature drops below the set temperature.
In addition, it is worth turning off the heat pump periodically during the winter months to save energy. Whatever you do, do not turn off the pool completely. If there’s one thing that algae loves almost as much as an under-chlorinated pool, it’s stagnant water.
Continue to flush and flush the pool once a week to prevent dirt and sand build-up. It will also prevent the accumulation of total dissolved solids (TDS).
Remove any organic matter that has fallen into the pool with the pool net and empty the water baskets and pump regularly. Fine organic matter can penetrate the baskets, turning the filter into a compost heap and removing more chlorine from the water. An automatic pool cleaner plays a very important role in removing dust and dirt from the pool surface. Clean pool walls to reduce pool particles.
Consider the material for covering your pool. It doesn’t look like you will be using it in the coming months. First, it is the most basic step in preventing algae growth as it blocks the sunlight needed for algae to thrive, plus it acts as a barrier to leaves, bugs, dirt, etc.
The lid also prevents water from evaporating, so you won’t need to top up (evaporation is normal during the winter months because the air is dry; so don’t panic, you don’t have a leak).
If you have a solid pool cover, open it once a week to escape the carbon dioxide and prevent your pool from turning green.
Keep the lid clean. Allowing heaps of leaves and debris to accumulate on the top of your winter pool will turn into mush too easily. If this mixture is mixed with rainwater, you end up with a bountiful kelp meal, and when you try to remove the cover, you risk dumping everything into the pool. Also, if water starts to accumulate on your cover, use a pump to drain the water from the cover surface.
Don’t ignore your pool in winter. Whether you cover it or leave it open, check it regularly. It will save you time and money in the long run.
How to mothball a construction site for the winter
Ecology of consumption. Manor: If it was not possible to complete the construction during the summer period and you do not intend to continue work in the winter, you will have to mothball the construction site until the next warm season. Conservation of a construction site has its own rules, depending on the stage of construction, let’s figure it out together.
If it was not possible to complete the construction during the summer period and you do not intend to continue work in the winter, you will have to mothball the construction site until the next warm season. Conservation of a construction site has its own rules, depending on the stage of construction, let’s figure it out together.
First, imagine a case when the owner decided to do nothing and leave the unfinished construction as it is until spring, without making any effort. What does it threaten:
- The walls of a stone house can crack, like a concrete foundation.
- Overlappings are deformed and in the worst case, they will completely fall.
- The basement will be flooded.
Remember that an unfinished construction project is afraid of moisture, temperature extremes, autumn and winter rains, and severe frosts. Conservation allows you to protect an unfinished building from all these external negative factors.
The process of mothballing a construction site depends primarily on how far you have progressed during the warm period. There are four main options:
- Only the foundation has been erected on the construction site.
- Constructed walls, frame of the house.
- There is already a roof.
- There is a front and external finish.
Experts believe that the easiest way is to preserve the foundation for the winter. In addition, it is even useful to leave the foundation for the winter period without continuing construction. this will help it to settle down and in the future, the risk of shrinkage, the appearance of cracks in the walls and other unpleasant phenomena is significantly reduced. However, the foundation cannot be left just in the open.
What should be done:
- Strip and slab foundations need heat and waterproofing. For example, roofing felt or polyethylene are used as insulating materials. Covering materials should be placed on top of the foundation and pressed down from above so as not to be blown away by the wind. For waterproofing, you can also use bituminous mastic, which is applied to the foundation.
- If communication pipes have already been laid in the foundation, be sure to close them with plugs, in extreme cases, clog them with rags.
- The armature that sticks out of the foundation is coated with an epoxy mortar that protects the metal from corrosion. Alternatively, the reinforcement is coated with anti-rust paint, but epoxy mortar is more reliable.
- The foundation is filled up. Dry sand, sawdust, expanded clay can serve as backfill.
Important! The depth of the foundation insulation should correspond to the level of soil freezing.
Pile and columnar foundations do not need hydro and thermal insulation for the winter!
It is also necessary to ensure the drainage of water from the foundation, because in the spring the snow will begin to melt, and you do not need extra moisture. To this end, in the lowland, about five meters from the foundation, you can dig a small pit. In addition, drainage ditches are dug around the perimeter of the structure, which should lead to the water collector.
As a basement insulation, foam plates or extruded polystyrene foam are used.
If the unfinished house already has a basement, you should pay special attention to its conservation. The best option is to overlap the basement. The experts call prefabricated panels the most affordable and fastest way. The basement covered from above will already be protected from precipitation. If it was possible to equip the overlap, it remains before the beginning of winter to lay waterproofing on it, for example, a reinforced film or roofing material, press it with something from the wind.
You will have to carefully close the opening under the stairs to the basement. For this, boards, panels or shields are usually used. If the overlap of the basement could not be arranged before the cold weather, the entire structure will also have to be covered with boards or other materials that can serve during the winter, to ensure the presence of waterproofing on top. The main thing is that this flooring is reliable, does not fall through under the weight of snow and the weight of a person who can accidentally wander into the construction site.
It is important to equip a rough floor in the basement: fill it with a mixture of sand and gravel, fill it with concrete. All openings through which water can enter the basement are carefully closed.
The most unfavorable option for conservation for the winter is to leave the first floor of a house made of blocks or bricks without overlapping! Try not to leave the construction site like this for the winter. If the walls without overlapping are covered with a film and pressed down with something from the wind, this still does not guarantee their complete safety until spring, the risk of cracking the masonry will remain. Try to equip at least a temporary overlap, provide a reinforcing layer on the top of the walls.
As a temporary overlap, you can use a crate with roofing felt on top. Outside, the walls don’t close.
In any case, whether there is a permanent overlap or a temporary one, all door and window openings in an unfinished house are closed. You can use boards, metal or wooden boards, roofing material, geotextiles. everything that will provide reliable protection from precipitation during cold weather.
Waterproofing is also laid on the existing floor, it is advisable to glue the joints, and the hanging edges of the covering material should be nailed with slats or boards to the walls.
If the house already has a rafter system, but you did not have time to finish the roof before the cold weather, you will have to start creating a temporary roof. A regular crate is suitable, which is reliably covered from above with geotextile, reinforced with a film, roofing material. The covering material is attached with wooden slats. Gables should be hammered with plywood or boards. In addition, do not forget about the need to nail up the openings with shields or boards, equip a blind area or a system of ditches around the house to drain water.
Let’s talk separately about wooden houses: from timber or logs. They are the only ones that experts advise to specifically leave for the winter, without inserting windows and doors, without connecting the heating. The openings are simply closed with foil or shields, the wood should be treated with antiseptics before wintering, the log walls are caulked. In this form, a wooden house will calmly stand the winter, the construction technology will be sustained.
Important! Frame buildings are preserved either at the stage of roofing, or at the stage of the foundation!
The multi-layer structure of the frame should not get wet, otherwise there will be no talk of any thermal insulation, the panels will have to be changed in the spring. Therefore, either leave one foundation for the winter, or rush to build a frame house to the roof, at least temporarily. However, frame technology allows you to build houses quickly, so usually there are no problems with their conservation in the middle of construction.
In addition, wooden houses can be built in winter, so often the construction is not stopped, and conservation is not required, but this is if the supply of building materials is possible.
We state: it is very undesirable to stop the construction site for the winter at the stage of digging a foundation pit, to leave brick and block walls without overlapping, and the frame structure without a roof!
If you are going to stop construction for the winter, go around the entire site, make sure that all structures are protected from moisture, waterproofed, openings are clogged, there is nothing left that can suffer from rain, snowfall and frost. A properly preserved unfinished building will not lose its strength over the winter; in the spring, construction can be continued without unpleasant surprises. published by econet.ru
If you have any questions on this topic, ask them to the specialists and readers of our project here.
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Canned onion
Pour water into a bowl, add granulated sugar and salt, boil, heat for 10 minutes, boil over the lowest heat. After cooking, strain through a few layers of cheesecloth. Boil the liquid again, add acetic acid. Peel the vegetables, blanch for three minutes, cool under cold water. Place the spices at the bottom of the 0.5 liter jar. Add vegetables, cover with hot marinade. The marinade should not be boiling! Cover the jars with boiled lids, transfer to a saucepan for sterilization. Roll up and cool upside down.
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Canned onions
Peel the onions, make cuts at the top. Put the heads with the addition of pepper in jars, sprinkle with salt, put the bay leaf. Pour the onion with vinegar diluted with water. Seal with boiled lids.
Vegetable mix.
Chop all ingredients (except carrots) into cubes. Rub your carrots. Boil the marinade filling, fold the carrots into it. After each boiling of the marinade, add in turn: cabbage, peppers, onions, cucumbers with tomatoes. The queue cannot be changed. It should be just that. After the last boil, turn off the heat, put the mass in sterilized jars, wrap until it cools.
And how do you like the options for such harvesting onions for the winter?
Pickled onions
Canned onion salad
Peel and wash the onions, chop into thin rings, pack in small cans. In advance, put the following spices on the bottom: allspice and bitter pepper, 9 bay leaves each. Pour a hot marinade made from 200 g of acetic acid, 25 g of granulated sugar, 300 g of salt and a liter of water on top. Be sure to pasteurize the jars.
Canned pickled onions
Whole onions are needed for this harvest. They should be medium in size so they fit easily into the jar. Thoroughly clean and wash the onion. A lot of vegetables are taken for preservation, so prepare a large container. Pour water into it. This will prevent a lot of tears from forming during cooking. Prepare containers for seaming. Wash them, dry them. Fill each jar with vegetables, pour boiling water over it. Cover the jar with the lid you will be using for seaming. Leave the onion for a while to infuse. Then warm it up for 5 minutes. Use the three-fill method to preserve vegetables. Pour water from jars into a saucepan, bring to a boil.
Pour vegetables a second time with hot water, leave for 5 minutes. For the third time, drain the water from the cans, add the required amount of salt, acetic acid and sugar. If you take vinegar essence for cooking, be sure to dilute it. Boil the marinade filling until the sugar and salt are completely dissolved, toss in the lavrushka and peppercorns. Fill containers, roll up and turn upside down.
A similar blank can be prepared according to this recipe.
For cooking, use the same marinade as in the previous recipe. Additionally, include hot peppers, garlic, and citric acid. Pour the prepared food with marinade filling. Be sure to chop the vegetables. The garlic can be left intact. Boil the food in the pot for 5 minutes. Add a pinch of citric acid. Roll up the jars immediately.
Canned Beans with Onions.
Soak the beans in water for 12 hours. Chop the tomatoes, grate the carrots, chop the bell peppers into strips, the onion into rings. Place all slices in a bowl with a wide bottom. Add granulated sugar, salt, pour in acetic acid and sweet pepper. Transfer the vessel to the divider. Cook vegetables over low heat for 2 hours. The countdown must be carried out after 2 hours. Arrange the salad in sterilized containers and seal with lids.
Try also onion salad for the winter.Canned carrots with onions.
Wash the carrots, transfer to boiling water and continue cooking for 10 minutes. As soon as cooking is over, peel the vegetables, chop into cubes. Peel the onion, chop into cubes, salt, let stand for a while to soften. Chop the peeled garlic. Combine the acetic acid, oil, sugar, tomato paste in a saucepan. Boil the mass. Put the onion in the boiled marinade, simmer for exactly five minutes over very low heat. Add chopped carrots with garlic, stir, cook for a couple of minutes. Roll up the prepared salad in seared jars, roll up. After cooling, transfer to a cold basement.
How to preserve onions.
Select the smallest onions. They must be strong. Peel the vegetables, pour in some water with the addition of lemon juice, boil for a couple of minutes. As soon as this time has passed, take out the vegetables, dry it, put it in containers. Add spices: a few cloves of garlic, cinnamon, cloves, a couple of black peppercorns, bay leaf. Pour in the marinade. Fold the layers in the following order: onion, several rings of bell pepper. Pour in the hot marinade filling: in a liter of water, dilute a tablespoon of salt and a glass of 8% acetic acid. Seal containers and set to sterilize for 40 minutes.
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Canned green onions.
Rinse the onions, dry, chop into pieces, fill with brine, soak for two days in cool water. Drain the brine, blanch the dill greens, arrange in jars. Bring the acetic acid to a boil with the addition of dill seeds, a teaspoon of sugar and allspice. Sterilize containers. In canned food, add carrots, cut into slices or strips.
How to preserve green onions.
Prepare green onion feathers, pack into calcined jars, cover with lids. At this time, boil the brine. For a liter of water, take a tablespoon of sugar, 45 ml of vinegar and a couple of tablespoons of sugar. Turn the jars. Look carefully, no brine spilled anywhere. Cover the seams with a blanket. After two days, inspect the brine, if it has not become cloudy, transfer the containers to a cool place.
Onion confiture.
Chop the onion in half rings. Prepare a wide saucepan, heat vegetable oil in it. Add the onion to the oil, then simmer for another 5 minutes with stirring. Cover the saucepan with a lid, then simmer for another 10 minutes. In this case, it is necessary to stir the contents. Pour in wine, salt, add thyme, sugar and honey. Simmer for half an hour under the lid. Remove lid, increase heat, cook with frequent stirring. The mass should stop flowing from the spoon and stretch a little. Sterilize containers, dry, put the jam, cover with a lid. Store sewing in the refrigerator. Serve the jam with fried meat, pâté and cheese.
Parsley recipe.
Finely chop 1 kg of greens and onions, mix, sprinkle with salt, put tightly in jars. Pour boiling brine on top. It is prepared very simply: it is necessary to dilute 695 g of salt in a liter of water. Cover containers with plastic lids, place in the cold for storage.
Blanks for the winter do not have to be prepared from cucumbers, tomatoes and zucchini. You can also make a huge number of different snacks from onions. We hope that our recipes have convinced you of this.
Canning beans
Do you want to normalize your state of mind and cheer up? Eat beans. Don’t be surprised. beans are really not as simple as they seem at first glance. It contains everything that is necessary for normal working capacity and human life: a large amount of starch, carbohydrates and a huge set of vitamins. It is not for nothing that it is considered one of the 10 most useful products. Therefore, it is very important that such a product is on your table all year round. Beans can be used to make a wide variety of nutritious meals. Both fresh and after heat treatment, beans are added to salads, soups, side dishes, snacks are made with it and, of course, beans are canned for the winter.
As you know, you can preserve both grain and asparagus (green) beans. And what is very important, during the canning process, the beans retain all their useful qualities. Which beans to preserve. white or red. is a matter of taste for every housewife, but you need to pay close attention to the appearance. The beans should be smooth, shiny and free from external damage. If your choice fell on green beans, then for preservation, choose small (about 9 cm), dense, juicy pods, as they say, the milky stage of maturity, with an intact surface, without spots and coarse fibers, with fruits that do not form bulges on the surface. pod. The pods themselves should break easily with a characteristic crunch. This product is best suited for your blanks. The pods can be canned whole or cut into pieces. Having carefully selected the product necessary for conservation, you can safely proceed to the process itself. There are many ways to preserve beans. We will talk about very simple and informative recipes for canning beans for the winter, with which you can please your family and friends both on a weekday and at the festive table.
Canning beans in their own juice for the winter
Ingredients:
1 kg red or white beans,
500 g onions,
500 g carrots,
250 g vegetable oil,
3 tbsp 9% vinegar,
salt, cloves, allspice peas. to taste.
Preparation:
Soak the beans overnight, change the water several times during this time. Then rinse the beans thoroughly with running water and boil until tender. Do not overcook! Cut the onion into half rings, the carrots into slices, which are then cut in half. Pour vegetable oil into a saucepan, dip the onions and carrots there, simmer for 20 minutes after boiling over low heat, then add the beans, let it simmer for another 5-10 minutes, add vinegar, salt, cloves and allspice and boil another 2-3 minutes. Then spread the mass into clean jars, sterilize for 20 minutes and roll up. Turn the cans upside down and wrap them up.
Pickled beans for the winter “Natural”
Ingredients for 1 liter of water:
40 g salt,
40 g sugar,
1 tsp 70% vinegar,
cloves, black peppercorns, other spices. to taste.
Preparation:
Put the beans in a saucepan and cover with water. The beans should be well covered with water, as some will evaporate and some will soak into the beans. Add salt, sugar, spices, put the pan on the fire and cook for 1.5 hours until soft. Add the vinegar a few minutes before the end of cooking. Arrange the finished beans in sterilized jars, roll up, wrap and let cool.
Canned Beans in Tomato Sauce
Ingredients:
1 kg of beans (any kind),
3 kg of tomatoes,
3 tsp salt,
2 tsp Sahara,
half a pod of hot pepper,
10 allspice peas,
a few bay leaves.
Canned White Beans with Dill and Parsley
Ingredients:
1 kg beans,
1 kg of tomatoes,
3 bunches of parsley,
3 bunches of dill,
salt, pepper. to taste.
Preparation:
Soak the beans in cold water for 5 hours. Then fold in a colander, rinse and dry a little. In a large saucepan, bring salted water to a boil and dip the beans in it. It should be cooked until half cooked. Rub the ripe tomatoes on a grater, salt and pepper, mix with finely chopped herbs, bring to a boil and leave to simmer over low heat. Put the beans, cooked until half cooked, in sterilized jars, without reporting 3-4 cm to the top, and pour over the boiling tomato mass. Cover with lids and sterilize for 80 minutes. Then roll up the cans, turn upside down and wrap until cool.
Red canned beans with vegetables
Ingredients:
6 stacks beans,
3 kg of tomatoes,
2 kg of carrots,
2 kg of onions,
2 bunches of dill,
1 hot pepper pod,
500 ml vegetable oil,
2.5 tbsp salt,
2 tbsp Sahara,
1 tbsp 9% vinegar essence.
Preparation:
Soak the beans overnight, then boil them for 1 hour until half cooked. Cut the onion into half rings and fry, cut the carrots into strips or grate on a coarse grater for Korean salads and also fry. Chop the herbs finely and pass the hot pepper through a grinder. Also pass the tomatoes through a grinder, combine with fried onions and carrots and simmer in a saucepan for 15 minutes, then add the beans and the rest of the ingredients to the mass and cook for 30 minutes. After the time has elapsed, put the finished hot beans in sterilized jars, roll them up, turn the lids down and wrap them well until they cool completely.
Pickled asparagus beans
Ingredients:
1 kg asparagus beans.
For the marinade (for 1 liter of water):
1 tbsp salt,
100 g sugar,
70 ml 6% vinegar.
Preparation:
Cut the pods into pieces and blanch in boiling water for several minutes, put in half-liter jars and cover with a marinade made from water, salt, sugar and vinegar. Sterilize the jars for 15-20 minutes, roll up, turn upside down and leave to cool.
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String green beans “Country Secrets”
Ingredients per 1 liter can:
600 g green beans,
2 g horseradish,
50 g dill,
2 g parsley,
3 g cinnamon,
2 carnations,
5 black peppercorns.
For the marinade (for 1 liter of water):
25 g salt,
20 g sugar,
15 ml 70% vinegar.
Preparation:
Cut the pods into small 3 cm pieces, blanch for 2-3 minutes and place tightly in jars mixed with spices. Prepare the marinade: pour water into a saucepan, add salt and sugar, boil for 10-15 minutes. Then strain it through cheesecloth and add vinegar. Pour the marinade over the filled jars and sterilize: 0.5 liter jars. 5 minutes, 1 liter. 8 minutes, 3 liters. 15 minutes. Roll up and wrap up immediately.
Asparagus beans with an angle grinder “Lyubimaya”
Ingredients:
2 kg asparagus beans,
250 g angle grinder pepper,
2 bunches of parsley,
70 g garlic.
For the marinade:
700 ml water,
150 ml vegetable oil,
70 g salt,
100 g sugar,
1 stack 6% vinegar.
Preparation:
Prepare the marinade, boil and dip the ground garlic, chopped pepper, finely chopped greens in it, stir and bring to a boil again. Bean pods peeled from the veins, if they are large, cut into pieces, if not, leave whole and dip them in the marinade. While stirring slightly, bring to a boil. Simmer for 35 minutes, until the beans have sunk to the bottom and covered with marinade. Lay out the finished product in jars and roll up.
Green beans “With peppercorn”
Ingredients:
1 kg green beans,
1 kg of tomatoes,
250 g garlic,
3 pods of hot pepper,
salt to taste.
Preparation:
Peel the veins of the beans and blanch in boiling water for 1-2 minutes, then discard in a colander and dry. Pass the garlic and hot pepper through a grinder and salt. 50 g of salt per 1 kg of the hot mixture. Layer the garlic mixture, chopped fresh tomatoes and beans in the bottom of the sterilized jar. Repeat layers. Cover with a clean napkin and place the oppression on top. After a week, spread the mass into jars, sterilize liter jars for 20 minutes, roll up and wrap until it cools.
Green beans “Spicy”
Ingredients:
500 g green beans.
For the marinade:
100 ml of water,
4 tbsp 9% vinegar,
1 tsp Sahara,
2 cloves of garlic,
1 tbsp mustard with grains,
2 tbsp vegetable oil.
Preparation:
To prepare the marinade, pass the peeled garlic through a press. Add salt, sugar, mustard to it and mix well. Pour in vinegar, water, vegetable oil and stir again. Boil the beans until tender, cool. Tamp the beans into a 1/2 quart jar and top with the marinade. Sterilize the jar for 15-20 minutes and roll up.
Asparagus Bean Salad with Eggplant “Summer Memories”
Ingredients:
1.2 kg asparagus beans,
3 liters of tomatoes passed through a grinder,
500 g eggplant,
600 g sweet pepper,
1.5 stack. vegetable oil,
1.5 stack. Sahara,
3 tbsp. l. salt,
1.5 tbsp 9% vinegar.
Preparation:
Pour vegetable oil and vinegar into tomato puree, add salt, sugar, boil for 15 minutes. Then add the beans and simmer for another 20 minutes. Add the eggplant cut into small pieces and boil again for 20 minutes. Then put the pepper, cut into medium-sized strips, and boil for another 20 minutes. At the end of cooking, put the salad in sterilized jars, roll up, turn upside down and wrap.
Snack from green beans and beets “I want supplements”
Ingredients:
700 g green beans,
500 g beets,
250 g sweet pepper,
250 g onions,
500 g tomatoes,
1 stack vegetable oil,
70 g garlic,
1 bunch of parsley,
½ stack. 6% vinegar,
bitter pepper and spices. optional.
Preparation:
Grate the beets with a coarse grater. Pass the tomatoes through a grinder, cut the beans into small cubes, finely chop the onion, pepper and greens. Pour vegetable oil into a saucepan, dip the onion into it and sauté for 10-15 minutes, then pour in the tomato puree, vinegar, salt, sugar, bell pepper, parsley, garlic. Stir everything well, heat it, pour in the beets and beans and simmer for an hour over medium heat in a sealed container, stirring occasionally. Put the finished snack in sterilized jars and roll up.
Autumn Kaleidoscope green beans salad
Ingredients:
250 g green beans,
250 g leeks,
250 g cauliflower,
250 g zucchini,
250 g carrots,
500 g ripe tomatoes,
500 g sweet pepper.
To fill:
1 liter of water,
1 tbsp salt,
2 tbsp Sahara,
2 tsp citric acid,
dill seeds, garlic. to taste.
Preparation:
Cut the beans into small pieces and blanch for 1-2 minutes. Cut the leek into small pieces, divide the cauliflower into inflorescences. Cut the zucchini and carrots into small cubes. Blanch the cooked leeks, cauliflower florets, zucchini and carrot cubes for 2 minutes. Dip tomatoes and peppers, peeled from seeds in boiling water and cut: tomatoes. into thin slices, pepper. into rings. Combine all vegetables and place in sterilized liter jars. Prepare the filling: put salt, sugar, citric acid, seasonings in the water and bring to a boil. Pour the cooked pouring over the vegetables in the jars, add finely chopped garlic to each of them. Sterilize cans for 25 minutes and roll up.
Harvesting of beans “Simple, but with taste”. For green beans, trim off the tails on both sides and place the pods in one-liter jars. Put 1 tablespoon in each liter jar. salt and fill the pods ⅓ with water, close the lids and sterilize 3 hours from the moment of boiling. Roll up, flip.
Of course, preserving beans will require an investment of effort and time, but after all, every jar of beans opened in winter is a great mood for the whole family.!
Corn salad with vegetables
In this recipe, pickled corn is cooked along with vegetables. It turns out an almost ready-made salad.
- 1 ear of corn at the stage of milky-wax ripeness;
- 1 young zucchini;
- 1 small celery root;
- 1 carrot;
- 1-2 pods of an angle grinder pepper;
- 150-200 gr. inflorescences of cauliflower;
- 300 ml of water;
- 1 teaspoon salt
- 1 tablespoon salt
- 1 tablespoon vinegar (9%);
- pepper to taste.
We clean the ear of corn from leaves and fibers. Boil until tender (20 minutes). You do not need to drain the broth, we will prepare a marinade based on it.
Cool the corn and cut it off the cob. We’ll wash and clean the vegetables well. Cut the zucchini, celery, carrots and peppers into small cubes. The size of the cubes should be comparable to the size of a kernel of corn. We disassemble the cauliflower into small inflorescences. Mix all vegetables and corn in a large bowl.
Advice! When preparing this blank, the proportions of vegetables can be changed at your discretion. If a vegetable is not available or you do not like it, exclude it from the recipe by increasing the amount of other vegetables.
We spread the vegetable mixture into clean and dried small volume jars (0.5 liters). Cooking the marinade. For one can you need to take 300 ml of corn broth, add salt and sugar. We boil until the spices are completely dissolved. Then pour in the vinegar and remove from heat. Fill the jars with boiling marinade. We cover the jars with lids. We sterilize 0.5 liter jars for 40 minutes. Then we roll up the lids, sealing the cans tightly.
Cooking without sterilization
The need for long-term sterilization scares off many housewives, and they do not want to make canned corn. We offer a recipe without sterilization. But you will need to store such canned food in the refrigerator or in the cellar.
- 15-17 ears of corn at the stage of milky-wax ripeness;
- 1 liter of water;
- 1 tablespoon salt
- 2 tablespoons of sugar;
- 2 tablespoons vinegar.
We clean the cobs of corn from leaves and fibers, wash them thoroughly and put them in a saucepan with cold water. Bring to a boil and cook for 5 minutes. Remove the corn with a slotted spoon and put in cold water, preferably with ice.
Dry the cooled cobs, and then separate the grains. We put the grains in jars, filling them by three quarters of the volume. Fill the jars with boiling water, cover with boiled lids and leave for a quarter of an hour.
We pour the water into a saucepan, bring it to a boil again, and pour it into the jars a second time. This time we stand for 10 minutes. While the banks are warming up. Prepare the marinade by boiling a liter of water with the addition of salt and sugar. Boil for a couple of minutes, then pour in the vinegar and turn off the heat.
We drain the water from the jars and fill them with boiling marinade. We immediately roll up the covers tightly. We set the cans upside down to check the quality of the closure and wrap them up in warm blankets. We take out banks no earlier than in a day.
Advice! Corn cobs can also be preserved in the same way.
Pickled corn for the winter, whole grain
To make sweet and sour corn kernels, use this recipe.
- 850 gr. corn kernels;
- 1 liter of water;
- 15 gr. salt;
- 25 gr. Sahara;
- 1 bay leaf;
- 1 tablespoon of vinegar (9%) in a half-liter jar.
We clean the cobs from leaves and fibers, put them in a saucepan and boil until tender. Cool the boiled corn. Then carefully husk the grains by hand or cut with a sharp knife.
We spread the grains in clean and dried jars three quarters of the height. Cook the marinade by boiling water with bay leaf, salt and sugar. We take out the bay leaf. Pour a spoonful of vinegar into the jars, fill them to the top with hot marinade. Cover the jars with boiled lids. Sterilize the jars in boiling water (at low boil) for 1 hour. Then we remove the cans from the water and immediately roll up.
Pickled corn on the cob
You can pickle corn on the cob. To prepare this blank, very young ears of milk ripeness are needed.
- 20-30 young ears;
- 2 tablespoons of vinegar (6%) per 1 liter can;
- 1 bay leaf per jar
- 2 tablespoons of salt (for 1 liter of marinade);
- 2 tablespoons (for 1 liter of marinade).
We select young ears of small, preferably small size with grains of milk ripeness. We clean them from leaves and fibers. We put the peeled ears in a saucepan, fill with cold water and put on fire. Bring to a boil and cook in boiling water for 5 minutes. If we use corn at the stage of milky-wax ripeness (the grains have already become yellow), then you need to cook longer. 15-20 minutes.
We remove the cobs and pour cold water over them. Then we spread the corn on napkins and let it dry. We put the cobs in jars. We put it vertically, tightly, like cucumbers. Put peppercorns and bay leaves in each jar. Pour in vinegar. In a liter jar. two tablespoons, in a half-liter jar. one.
We cook the marinade: boil a liter of water, dissolve salt and sugar in it. We pour the hot marinade into the jars. Sterilize liter jars in boiling water for 90 minutes, half-liter jars. 60 minutes.
Cooking rules
Canned corn began to be produced in large quantities in the second half of the last century. However, industrial products are not always happy with their quality, so you can preserve corn yourself.
Choice for preservation should be cob with grains in the stage of waxy ripeness. That is, the grains should already acquire a characteristic yellow color, but at the same time retain their softness. If you try to preserve overripe corn, the grains will remain hard, even after prolonged heat treatment.
The hardest part of making corn is the separation of the kernels. To make this process easier, it is recommended to blanch the ear. It should be dipped in boiling water for half a minute, and then immediately transferred to a container of ice water.
To prevent cans with blanks from exploding, you need to be very careful about preparing dishes and sterilizing containers and canned food.
Interesting facts: South America is the birthplace of corn. Interestingly, the corn itself is not sown. If a whole ear falls to the ground, it will simply rot and not sprout. Therefore, this plant cannot grow without human participation.
Canned Corn in Tins
To prepare canned corn kernels in jars, you will need:
- 1 kg of corn;
- 1.5 liters of water;
- 6 tablespoons of sugar;
- 2 tablespoons of salt.
We clean the cobs from leaves and fibers. Cut off the grains with a sharp knife. We try to hold the knife as close to the core of the cob as possible.
Advice! If you cut off a piece of the corncob when you cut the kernels, don’t worry. This husk separates during cooking and floats to the surface of the water, so it can be easily removed.
We place the grains in a saucepan and fill them with water so that the liquid level is 3 centimeters above the level of the grains. Bring to a boil. In this case, quite a lot of foam is formed, which will need to be carefully removed with a slotted spoon. Reduce the heat so that the liquid barely boils, and cook the grains for an hour.
Then put the colander in another saucepan and discard the corn (do not pour the broth). We lay out the finished grains in clean and dried 0.5 liter jars (as small as possible). We fill a little lower than “shoulder length”.
We filter the corn broth, measure out 1.5 liters and cook the marinade, adding salt and sugar. Let the marinade boil for one minute and pour it into the jars. We cover the jars with lids and put them in a saucepan for sterilization. We soak the cans in slightly boiling water for one hour. We close it hermetically and set to cool, wrapped in warm blankets.
Corn for the winter. 7 recipes
Tinned corn is added to various salads, and can also be used as a side dish or added to various first or second courses. Corn is harvested for the winter according to simple recipes. It can be preserved, or it can be frozen and stored in the freezer until it is used.
Sweet Canned Corn
Preparing sweet canned corn is not difficult, but the sterilization process takes a long time. It will take at least 1.5 hours to keep the jars in boiling water, otherwise there is a great risk that the canned food will deteriorate.
- 10 ears of corn;
- 1 liter of water;
- 1 tablespoon salt
- 2 tablespoons of sugar;
- 1 tablespoon vinegar (9%).
Corn cobs must be fresh, otherwise the taste of canned food will not be so rich, and sediment may form at the bottom. The fact is that sugar in corn grains during storage turns into starch, and this affects the taste.
We clean young cobs from leaves and fibers. We put them in boiling water and boil for 7 minutes. Then remove the cobs with a slotted spoon and immediately transfer to a bowl of cold water. As the cobs cool, take them out and let them dry.
We put small cobs in jars completely vertically. Larger ones can be cut across into several pieces. Prepare the marinade by boiling water with salt and sugar. Then pour in the vinegar and immediately turn off the heat. Pour the marinade into jars with cobs. We sterilize the jars for 1.5 hours in boiling water. And if you plan to store canned food at room temperature, then it is better to increase the sterilization time to 2 hours.
Cooking recipes and photo recipes
How to preserve watermelons in a jar for the winter?
If you are looking for interesting ideas for winter preparations, then this recipe for canned watermelons for the winter is just for you. In this recipe, the watermelon is closed in wedges with a small portion of the rind to make it easier to remove from the jar. As a supplement to the watermelon, a clove of garlic should be added to the jar, its taste is almost imperceptible, but at the same time it still gives a certain piquancy. Do not be afraid to experiment in the culinary field, creating the most unusual and original flavors!
In order to preserve watermelons in a jar for the winter, you will need:
- watermelon. 1 kg
- sugar. 1 tablespoon.
- garlic. 1 clove
- vinegar 9%. 1 tbsp.
- salt. 1 tsp.
- water
Recipe for canned watermelons for the winter:
The watermelon needs to be washed well, as it will be stored in the jar with some of the peel. Cut the fruit in half, then into thin slices, from each piece you should get small triangles, as shown in the photo.
To make it easier to pack the watermelon into cans, you need to remove the corners of the green rim on each triangle.
Wash the storage container well, it is better to do this with a soda solution that does not harm your health, dry it and proceed with steam treatment. Boil the lids in boiling water. Free the clove of garlic from unnecessary husk, place on the bottom of the jar.
Lay watermelon cloves on top of the garlic, tightly adjacent to each other.
Pour boiling water into the jar to the brim, cover with a lid, soak the watermelons in the jar for 15 minutes. First, a small stream should be poured into the center so that the jar does not crack.
Then pour the liquid into a saucepan, bring to a boil and pour it back into the jar for 8 minutes. This method is called triple pouring, since first the watermelon is poured twice with boiling water, and then with marinade.
After the second infusion, drain the water into a saucepan and from it you can already prepare a marinade for preserving watermelon for the winter. Pour in a portion of sugar and salt, stir to dissolve loose elements faster. After active boiling, pour in vinegar and immediately remove the saucepan from the burner.
Cover the watermelon completely with the marinade. Tighten the jars with lids. Cool with lids down under something warm.
As you can see, the answer to the question of how to preserve watermelons in a jar for the winter is simple and quick.
This watermelon is great in a cool room for about a year.