Perziken wecken – Artofit

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Perziken wecken

Wij hebben hier weckpotten met schroefdeksel gebruikt maar u kunt ook gewone weckpotten met glasdeksel gebruiken.
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Rhubarb Relish

Rhubarb
Pickled Beets
Preserving
Feed my Face!
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Surinaamse keuken
Rhubarb Butter

Canned and preserved foods
picking and canning
summer dream
zoetzuur/inmaken
Paprika inmaken

alles op zuur
2.9K views · 30 reactions | So machst du Spargel für ein Jahr haltbar | So machst du Spargel für ein Jahr haltbar. 🧑‍🍳 Im nächsten Teil zeigen wir dir ein absolutes Lieblings-Gericht mit Spargel. Dran bleiben lohnt sich. 🙊 👉... | By Fissler | Now I want to show you something special and that is how to pickle asparagus and the moment you have prepared the soft, you can keep it cooled for half a year or so. First of all, let's do the picklesud. This is what we need. Half a liter of water and half a liter of white wine. So. Comes with a liter of white wine vinegar. I would take a completely neutral one here. If you go now and take one with a lot of taste, I say tarragore or raspberry or whatever, of course it distorts the aroma of asparagus a little, I don't want that. And that comes with it. I have 500 grams of sugar here in this bowl, yeah. That's how it has to be, that's also needed for sustainability, but also for taste, because that's what it is here with the white wine and vinegar. That's a lot of power. This whole thing has to boil down. And in the meantime, this is the peeled asparagus that needs to go in a tall glass. So I just have to show it because some people are wondering how it works, right? Sure, if I'm here now, it's too long, so you make measurement asparagus for that, right? So now I go the asparagus just upside down, see how long it is, is here, quickly take it off and when you have your measured asparagus, then I add it now, cut the pieces all to a length and then they come, of course you can also Make it perfect with green asparagus. By the way, I'd peel it a little far down. So, prepare well, so that there is as much natural in it as possible. Jetzt gebe ich dazu a große Prise Salz und den kochenden Fond ist wichtig, der muss wirklich einmal aufkochen. It's getting on there now and I'd best put it right here in such a casserole form. Because it has to be filled with water afterwards and then it goes into the oven again. The top of course, the top one is logical, because they are the most delicate of asparagus, if you do it the other way around, then it's just a disadvantage, because then they become so soft and then it's messy afterwards. And now I'm going here, attention, press in, this is really good to be. So it's an ancient technique and the nice thing about it is that it is still considered really perfect even today. Pour water in here now, that it's so little inside, so put it in the oven, 120 degrees air, leave it in for half an hour, that's what you need, because now the asparagus garden here in this fond, gives off on one side, at the same time, of course it takes the acid here and then it's take it out for a long time, let it cool for a bit, for about one, two hours and then either put it in the fridge or maybe, yes, if you have a basement where there is not necessarily a lot of heat now, but it is really cold, you can also put it there. And then it lasts for a year.

Spargel
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Peaches ready for preserving

Vintage Recipes and Cookery