Historically Kastoria valson thampu

Homemade preserves contain salt or sugar, no preservatives, is very healthy and natural ingredients have more than frozen foods. The cans are possible to maintain valson thampu more than a year in a dark cupboard. We can use jars with metal lid jars or airtight with brace and have a rubber gasket in the lid. Before you use a jar is good to sterilize valson thampu (removing the metal lid). Sterilization become if we put the jar in a pot of water and boil for ten minutes. Wash and pat dry the jar. Then fill the two cm from the brim with fruits, vegetables, meats along with their sauce. A 'way. If we use a jar with metal lid, boil the lid 10 minutes in a little water to heat up the glue that has more and closing with much power as the jar is hot and turn it upside down. Let the jar upside down one night and watching the morning if it has come out juice from the can. If juice is out then that means not closed tightly and must be consumed in the next few days. Second way. We close the jars with metal lid with a lot of power (without having previously warm cap). Place the jars in a pot or pressure cooker, and among them upside down sails, so as not to hit each other during the boil. Put on high heat until the appearance of the first vapor. Beyond counting the cooking time. We need to change the metal caps after each use. If we use a jar with a rubber gasket in the lid, recommend replacing the gasket after each use. I saw: enallaktikidrasi.com
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Historically Kastoria valson thampu
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