Better than hamsters: store them sensibly

Many people are stocking up right now – but what’s the best way to do it without stocking up? We’ll show you how to store food in a seasonal and energy efficient way.

1. Store vegetables properly: process vegetables

To preserve vegetables, you can process them and boil them. This way you can stock up on delicious seasonal vegetables from the region even in the off-season. Here are some suggestions:

• cut short It is one of the most popular preservation methods. This is particularly useful beetrootAnd peas and carrots. First rinse the disposable cups with boiling water and let them dry. Then you can put the chopped vegetables in the cups. Now you have to add enough water to cover the contents. Add half a teaspoon of salt to the cup for extra flavour. Put the closed jars in a saucepan with water. Three-quarters of the cups should be covered. If you don’t have a saucepan, you can use the oven. More on this: Preservation in the oven: that’s how it works
• with the lactic pickling You can save cabbage, vegetables, cucumbers, beans and peppers. Quick pickling: Put the chopped raw vegetables in a mason jar and fill it with boiling salt water that has cooled again. The container is left sealed for ten days at about 20 degrees. Then let it ripen for another four to six weeks at lower temperatures (up to ten degrees). The vegetables will then keep well refrigerated for about three months.
• dry It is the oldest method of storing vegetables. The easiest way to dry mushrooms, tomatoes and herbs is in a convection oven: mushrooms and herbs need a temperature of about 50°C, fruits 60 to 70°C and vegetables about 80°C. Herbs take three to four hours. Mushrooms and tomatoes are ripe when they feel skinny. this method But it takes a lot of energySo we recommend preserving it above all.
• freeze Especially suitable for ready meals and fresh soups. CAUTION: Do not put dishes in the freezer until they have cooled!

No matter if you are boiling, pickling, drying or freezing vegetables – you can use old mason jars to store them. Label the cups Content and historySo you don’t lose track. Another idea: Vegetarian spreadsfor which you can use the vegetable supplies you created.

2. Berries and fruits are turned into jam and compotes

You can store the fruit by turning the fruit into jam or compote. It is a children’s game that they make from berries and cherries Cooking jam. Pears, apples, cherries and peaches are suitable for compote. For compote you need:

• 2 kg of fruit
• 1 dash of lemon juice
• 1 cinnamon stick,
• 1 vanilla bean,
• sugar or as per request sugar substitute.

Recipe: Put the clean fruit and lemon juice in a saucepan and fill it with water so that it covers the fruit. You can sweeten as desired. If the fruit is already ripe, you just need a little sugar. Add the cinnamon stick and the pulp of the vanilla bean, then heat the fruit briefly in the saucepan, stirring occasionally. After boiling, remove the pot from the stove.

advice: Make sure to use fresh fruit, as it contains the most vitamins. The finished compote is kept for months in a dark place at about 20 degrees. It is good for storing sweets.

3. Store your fruit and vegetable stock properly

Some fruits and vegetables can be kept for months – and without the need to boil or freeze them:

• Potato He prefers cool and dark. In a dry, frost-free, and dark room, larger quantities may be kept for several weeks.
• store for you Apple shares In a cool and damp place, for example in the cellar. However, apples should not be stored in a box with other vegetables or fruits, otherwise they will spoil faster. Pure apple Can you only store it for a short time Storage apples In contrast, in newsprint for several months.
• Root vegetables and tubers They can be stored in layers in wooden boxes with wet sand. Fill wooden crates or other lockable containers with sand. Root vegetables and tubers should be covered with sand and the sand should be slightly damp. If it is too wet, the vegetables will spoil. You can stack the boxes on top of each other on a shelf to save space.
• Different Pumpkin varieties Keep them for months in dark, dry cellars.
• Hard vegetables, eg Carrots, beets, parsnips and radishes It can overwinter in the soil. This works in a similar way to storing in sand. Place moist but not too wet soil in a bin or bucket. Then vegetables are added and again covered with a layer of soil.

In general, when stocking up on supplies, whether fresh or packaged: Put the new supplies in the back of the shelf and use the old goods first!

4. In winter: planting winter vegetables

Even in winter you can grow your own supplies. to the model winter vegetables-the difference For your own garden include:

• cauliflower
• Lamb lettuce
• cabbage
• salsify
• beetroot

Even if you don’t have a garden, you don’t have to do without seasonal vegetables in the winter. These five varieties can also be found in organic stores and supermarkets, often straight from your neighborhood.

5. Fill the refrigerator properly

To keep your supplies fresh for as long as possible, you must organize your refrigerator. This saves energy, and the correct arrangement of food extends its shelf life:

• above You should store cooked foods, canned cheese, or food in fresh boxes.
• in Center From the refrigerator in which you store supplies such as milk (also plant milk), cream, sausage, quark and products that have already been opened.
• less Store perishable foods such as fresh fish and meat.
• in refrigerator door Store butter on top and eggs underneath. In the middle there is a place for mustard and olives. Opened drinks must be under it.
• In the crisp It is best to keep lettuce, greens, cabbage, root vegetables, mushrooms, leeks and green onions.

more information: Put the refrigerator in the right place: what goes where?

6. Stock up on larger supplies

Buying non-perishable groceries in bulk allows you to stock up and save money. Even organic food is especially cheap during the season.

• Organic vegetables can you in large quantities during the season Buy and freeze or keep or keep out of season.
• quantities greater than local fruit They can also be processed the same way: whether it’s applesauce, dried apple slices, or frozen strawberries, raspberries, and cherries—you can stock up on most local fruits in bulk.
• You can eat fruits and vegetables as well as prepared foods Pre-section in larger quantities. This is especially useful for freezing and waking up.

7. Store supplies airtight

Dry supplies last a long time when packaged properly. This includes:

If the original packaging is damaged or can no longer be closed tightly, you must repack your supplies. That’s why old jam jars and storage containers are fine. We show good things Alternatives to Tupperware from plastic. Thanks to the hermetic packaging, supplies do not clump together and do not absorb odors from the environment. Store your supplies in a dark place so they will last longer.

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tags: a meal garden knew how food