Basic rules:
- never use bad parts of the materials.The grubby portion may cut out,but fusty,rotten portion don't use.
- Wash every ingredienst in changed water,then let to drip of the water.
- Use to the peeled and the cleaning crispy,non corrosive knife.
- Use to the canning clear pot (made by non-corrosive steel,or refractory glass).These pots,devices before use clean proper,scald out.
- Clean and scald out the packing bottles.
- if don't use preservative,don't do many moves the jars.
- if the packing make no assertively materials,usually need to sterilize.It has two method:in dry fume or soggily.
1./ The dry fume have to prepare a defended place,the hot bottles have to pillow round with blankets and to cover these.The bottles may pack out in a day.
2./ At wet method the jag may a big pan.(The top of the bottom and tha pan be in same height) On the bottom of the pan take paper,and put the bottles on.Put paper between the bottles too,then fill up the 2/3 part of pan with water.Take a wet cloth on the top of the bottles,cover and boil slowly.Let to cool out in this pan.
- store the ready product in dry,cool place.
- use corral to dry.Protect the drying fruits or vegetables of the dust.May dry in air and middle-warm oven too.
- at fast chilling the materials have to preserve same then other methods.
1./ The fruits with soft meat take a sieve,pour with weak shower,let to drop and throw on a little sugar.
2./ The heavier fruits preboil to a few minutes,cool it fastly,then may to chill.
3./ The vegetables always have to preboil,before chill.
- the chilling materials have to pack hermetically.