It is a little bit longer, and you can use the “rushing” situation. That’s it. It is important that you get ready to go.
Salting fish: dry method of canning
For starters, it’s worth gutting fish. It is not necessary to remove the scales, but it is not necessary to remove the scales. After gutting, it is better to cut the fish again along the ridge and divide it into 2 halves. After, rinse thoroughly, coarse salt directly into the halves of the carcass. Based on 3 tablespoons per 1 kg of fish. Put as much as possible, additionally pressing down on the yoke, and leave overnight. Pull out, put in a canvas bag, which is always placed in a well-ventilated place.
After 3 days, the fish is considered salted.
Salting fish: wet canning
All the same, only take salt 2 times more, because we need it. So, it’s brilliant is boiled, it’s so you’ll be able to pressure it. Salting procedure will take at least a week. All this time, the fish can not remember.
Unfortunately, pickled mushrooms can’t be stored for a long time. It is better to pickle them. So.
You can salt anything. Mushrooms of the first category in this regard is much easier. It’s not a bad thing. ” The liquid will increase. Add a tablespoon of salt. Then wait 15 minutes, add the same amount of salt and spices. And another 15 minutes boil. Remove from fire, set in cool place. As it cools, pour everything into plastic bags and tie tightly. In packages because it is more mobile. And then – a trifle. Wait 3 days.
If you have any other categories, then you’ll be able to get rid of all the “burning” specimens. The water is boiled in a large amount of water for about 15 minutes. And then – as with the first grade.
Jars or bags of pickling mushrooms. It is better to dry. Slowly cut the mushrooms into thin slices (aha), and begin to slowly roast over the coals, not forgetting to turn over. The criterion of readiness is a combination of a hard crust and a rather soft core. It can be cleaned.
These products can be preserved products obtained in marching conditions. It is more than mushrooms. You need to make it out.
We will be grateful!
Ways of canning products in field conditions