Canned potatoes! Canning potatoes Canned potatoes in jars at home

A product such as potatoes is used both for home processing and for processing into food. In the first case, starch, alcohol, and fine flour are produced from potatoes, and in the second case, chips, crackers, dry mashed potatoes, etc. are made from them. Manufacturers divide the entire range of potato processing products into four conventional groups: dried (these semi-finished products are intended for long-term storage for at least one year), fried (such products have a short shelf life of no more than three months), frozen (these products have a short shelf life of three months or more) and, finally, canned (for short-term storage at period no more than three months).

The raw materials for each of the above processing methods are subject to special requirements in terms of variety, shape, size, dry matter content and reducing sugars in tubers. For example, potato varieties with a high starch content (it should be at least 13-18%) are used for processing to obtain starch and alcohol. But in food production, preference is given to varieties with a low content of reducing sugars and a high dry matter content, which determines the taste of the product. Accordingly, each of these potato processing methods has its own characteristics. Thus, during the drying process, a significant amount of water contained in it is removed from the feedstock. When moisture evaporates, the nutrients contained in the cells of fresh plant products in dissolved form are converted into concentrate. At a certain concentration of nutrients in the solution, the osmotic pressure that arises in it as a result prevents the absorption of nutrients by microbial cells.

As is known, it is the development of microorganisms that leads to rapid spoilage of products, therefore, at increased concentrations, products can be stored without deterioration in quality and spoilage for a relatively long time. However, when the moisture content increases during storage, the development of microorganisms resumes. For this reason, the moisture level in dried vegetables should not exceed 12-14%. When drying, water evaporates from the surface of the processed product, crushed into small pieces, followed by removal of the resulting vapors. To do this, the raw material is heated, and the vapors are absorbed by some material and removed along with it.

The best option is to use hot air for drying. The heated moving air acts as a coolant and then absorbs the resulting water vapor. This processing method uses potatoes of certain varieties. Preference is given to tubers of regular round shape, with thin skin and small eyes. The tubers must be large enough, and their dry matter content should not be less than 21%. The optimal varieties are those bred for the middle zone of our country (Berlichingen, Oktyabrenok, Majestic, Epron, Lorch). However, you can also use local potato varieties that meet the above requirements. The drying process includes several stages.

First, the potatoes enter the drying shop. There, using special equipment, it is washed and calibrated in size. Then, on mechanical (or abrasive) potato peelers or steam-heated units, the washed and sorted potatoes are peeled. Modern production also uses a more modern method of peeling - using alkaline solutions. This processing method has certain advantages: it can significantly reduce waste during cleaning. Even the smoothest tubers still have numerous irregularities on their surface and depressions (the so-called eyes). It is impossible to leave eyes, otherwise it will negatively affect the quality of the product, therefore, after general cleaning, all irregularities are cleaned by production workers using ordinary knives. Potatoes, peeled and free of foreign particles, are cut into plates or mugs of equal thickness. The thickness and dimensions of the workpieces should not differ, otherwise the pieces will not dry evenly.

The chopped potatoes are sent to the so-called scalders, where they are blanched. As a result of this procedure, enzymes in the raw materials are destroyed, which lead to darkening of the product. Since blanching is carried out using very hot water, in order to prevent raw potatoes from boiling and wash away starch from their surface, the raw materials are washed with cold water in a special shower sink. The processed pieces are laid on drying sieves at the rate of 15-18 kg of semi-finished product per square meter of sieve surface. In most cases, a belt dryer is used for drying potatoes with the ability to set a certain temperature over each belt. For example, the temperature above the top belt is set at about 55-60°, above the second - 65°, above the third - 60°, etc. The humidity of the finished product should not exceed 12%. To achieve this indicator, treatment will be required for 4-5 hours.

The second most popular method for preserving potatoes is freezing. Low temperatures are used to cool fruits and vegetables, as well as to freeze them. Both cases have their own distinctive features.

For example, when cooling during processing, raw materials receive minimal mechanical damage. In addition, the integrity and viability of its cells is maintained. When frozen, vegetables undergo mechanical and technological processing (washing, peeling, slicing, blanching), which leads to disruption of their physiological and biochemical processes. After this, they can only be stored at temperatures below 0°. When freezing, the moisture contained in the cells and intercellular fluid turns into ice, which violates the integrity of the cell membranes throughout the entire mass of the product. Fast freezing with intensive cold supply helps improve the quality of frozen vegetables. Modern freezing units allow you to freeze vegetables at a refrigerant temperature (it can be brine or air) from -25° to -35°. By the end of the freezing procedure, the temperature of the product itself is -18°. Quick-frozen vegetables are stored at a temperature no higher than -18°.

This method of canning potatoes is more expensive than drying. It requires complex refrigeration equipment, and it is needed not only for freezing, but also for subsequent storage of semi-finished products. However, the demand for quick-frozen vegetables and fruits is growing (especially in winter), so such investments will quickly pay off. Processing raw materials for freezing is practically no different from preparing potatoes for canning using other methods. This includes washing, sizing, cleaning, cutting and blanching. The main difference is that in the production of frozen semi-finished products, potatoes are rarely used on their own. It is usually included in vegetable mixtures. Mixtures are called semi-finished products for dishes. To prepare them, all vegetables are blanched, mixed and frozen in boxes and bags with a capacity of 0.5-1 kg or in jars with a capacity of up to 10 kg, which are sold to public catering networks. Industrial freezing uses a low-temperature refrigeration chamber.

First, liquid coolants are cooled (this can be a concentrated solution of calcium chloride, which does not freeze at low temperatures) using a compressor operating with liquid ammonia or another refrigeration unit. The cooled brine is fed through pipes into the freezers, cooling the air there, which, in turn, freezes the food. The air can also be cooled outside the freezer. Sometimes conveyor quick-freezers equipped with a conveyor with a metal belt are used.

So, to process potatoes (without additional canning) you will need the following equipment: a lifting and dumping device, a receiving container, an installation for preliminary cleaning of soil, dirt and sand, a washing installation with an outlet conveyor, a dry cleaning installation, a sorting and sorting table, a calibration mesh or radial (universal) installation, packaging installation, conveyors, conveyors, elevators. You will also need machines for cutting potatoes, with which you can cut tubers into rectangular strips (for French fries) and slices 1-1.5 mm thick (for chips). Almost all of this equipment can be used to process any fruits and vegetables with a rigid structure, not limited to potatoes. As a rule, such technological complexes for processing vegetables are used in canning, vegetable drying and processing enterprises, in farm and private industries.

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Potatoes belong to the class of vegetable crops that people try to prepare for the winter in various forms, and potatoes can be stored for a considerable time. Among the methods that are most often used for preparing potatoes, it is necessary to note freezing and classic fresh storage under certain conditions. Since in some cuisines of the world potatoes form the basis for preparing a variety of dishes, many housewives regularly try to prepare them. Potatoes are also characterized by the preservation of useful substances in an almost unchanged state, therefore, in the spring, harvested potatoes are used to prepare soups and main courses, side dishes, casseroles, baked goods and other variety.

potatoes for the winter step by step

In the “potatoes for the winter” section you will find a lot of original and very nutritious homemade recipes with step-by-step photo preparation, which can be prepared for both the festive and everyday table. The answer to the question: how to cook “potatoes for the winter” at home, you will find in the list of our recipes below.

It would seem that potatoes do not require canning, because they are tasty and available all year round. However, you can use it to prepare products needed in the household.

Homemade starch

Many housewives today are frightened by the numerous chemical additives that are very often used in industrial production. We invite you to prepare environmentally friendly homemade starch.

Damaged potatoes and small potatoes can be used to make starch. It needs to be cleaned and crushed on a grater or in a juicer, then filled with water (1 to 1). Infuse the potatoes in water, periodically filtering through cheesecloth. A white precipitate will appear, this is potato starch.
It needs to be laid out on cardboard sheets and dried in the oven at the lowest temperature.
Dried starch must be rolled out to achieve friability.

Dried potatoes

Wash the potatoes thoroughly, sort them, and cook them separately in their skins.
Cut the boiled potatoes and dry them in the oven at low temperature. This is an excellent ready-made dressing for soups and side dishes. Dried potatoes should be stored in a dry place.

Despite the fact that potatoes are very popular in our country, not every housewife knows that this vegetable can be pickled. If you like pickles, zucchini, tomatoes and other vegetables in jars, be sure to try pickled potato recipes. So, how to pickle potatoes so that they turn out delicious?

Ingredients

Potato 6 pieces

• Number of servings: 3
• Cooking time: 1 minute

The dish prepared according to this recipe is difficult to compare with anything else. It is impossible to describe its taste; you have to try it. To prepare pickled potatoes you need the following ingredients:

• 6 large potatoes;
• 100 ml table vinegar;
• 2 onions;
• 100 ml sunflower oil;
• salt and black pepper to taste.

Rinse the potatoes, cover them with water and boil until tender. After it has cooled, remove the peel and cut into rings.

While the potatoes are cooking, peel the onion and cut into thin half rings. In a separate bowl, mix vegetable oil and table vinegar. In the prepared dishes, begin to lay out layers of potatoes, onions, peppers and salt, a mixture of oil and vinegar, then again potatoes, onions, etc., until all the ingredients are gone.

Cover the workpiece with a lid and put it in the refrigerator. You can eat the dish within a day, but if it sits longer, it will become even tastier. Do not forget to periodically shake the container with pickled potatoes while they are infusing in the refrigerator.

This dish will be an excellent side dish for fish or meat.

Fried pickled potatoes recipe

The dish tastes like regular fried potatoes. If you are going on a long trip, give up harmful store-bought canned goods. It’s better to take a jar of this homemade product with you. To prepare it you will need:

• 3 kg of potatoes;
• 0.5 kg of onion;
• 0.5 liters of vegetable oil;
• 30 g table vinegar;
• 30 g each of salt and sugar;
• any spices to your taste.

Finely chop the onion and fry for 10 minutes. Add vinegar, salt and sugar, oil to the onion, mix thoroughly, leave for a couple of minutes. brew.

Cut the potatoes into large cubes, place them with the onions, add spices to taste. Simmer the dish for 1 hour, and then place it in jars while still hot. Sterilize the jars for about 15 minutes, then roll up the lids.

As you can see, the 2 recipes described above are significantly different, although they are based on the same ingredients. Try cooking potatoes using both recipes and choose which option you like better.

In autumn, after cleaning It is customary for summer residents to dig up their garden beds. However, this labor-intensive work does not improve the quality of the soil, but reduces it. Those who have adopted organic farming methods treat their beds differently. We tell you how to prepare your garden for winter.

The summer season is ending, and we need to prepare the garden for the approaching winter. Some very diligent gardeners, after harvesting, remove weeds, dig up the soil, level the surface and leave it like that for the winter, admiring the neat appearance of the garden. It is believed that the soil is resting.

However, the uncovered soil does not rest, but is destroyed. She is like a naked man, freezing in the cold wind and freezing in the cold. In organic farming, soil is treated as a living thing. What makes it alive is the mass of soil organisms inhabiting it - bacteria and small soil animals, which create the basis for soil fertility. When the top layer of soil dries out and freezes, the inhabitants of the soil that can move go deeper, while the rest die or go into a state of rest. In the spring, when it’s time for sowing, the lifeless soil hardly supplies the short roots of the seedlings with food.

From all that has been said, it becomes clear that the best way to cover the ground for the winter is to mulch it. In organic farming, mulching is a very important technique. It allows you to preserve the fertility of the topmost and most important layer of soil for feeding the roots. The main task of winter mulch is to protect the top layer of soil from drying out and freezing like a fur coat. For winter mulching, so-called coarse mulch is used. These are straw, hay, sawdust, fallen leaves, peat (not sour), post-harvest residues. The thickness of the mulch layer is 6-8 cm. After harvesting, perennial weeds are removed, the soil is loosened, compost is added and covered with mulch.

Fresh sawdust contains a lot of tannins that inhibit plant growth. Therefore, only rotted sawdust is used for winter mulching. The best material is straw and hay. They create a loose heat-protective layer and can be left on the beds throughout the summer season. The remaining materials are poorly permeable to air, and they must be removed in the spring immediately after the cessation of frost, so that they do not interfere with the warming of the soil. Coarse, semi-rotted compost can be used as mulch. They cover the soil immediately before the onset of frost, and in the spring, as soon as the soil thaws, they cover it to a depth of 10-15 cm.

All of the listed materials belong to the so-called organic mulch. There is also inorganic mulch - gravel, expanded clay, film. In our opinion, inorganic mulch is not suitable for mulching the soil in winter. Can gravel or film protect the soil from freezing in the same way as a “coat” of straw or sawdust?

A simple imagination is enough to choose the appropriate material for winter mulching. Remember that winter mulch has completely different requirements than summer mulch. Summer, in addition to protecting the soil surface, performs such important functions as fertilization, weed suppression, moisture conservation, etc. These requirements are well met by mown grass, weeded weeds, and black film. None of this is required from winter mulch, which is why other materials are used here.

If after harvesting early crops there is a lot of time left before the onset of frost - 1.5-2 months, the bed can be mulched with green fertilizer. Some fast-growing plant species are suitable for this, for example, faba beans, mustard, oats, wheat. In the fall, they are not removed, but left in the garden bed so that they cover the surface of the soil with their dead greenery. And in the spring it is sealed to a depth of 10-15 cm.

In addition to protecting the soil, winter mulch performs another task - protecting the roots and organs of perennial plants from freezing. Planting bulbs, perennial onions, and ornamental onions require mandatory mulching. The same can be said about other perennial ornamental plants. The roots of fruit trees and berry bushes can be damaged by frost in winter, especially in cold, snowless winters. Therefore, it is advisable to cover the tree trunk circles with mulch for the winter, retreating half a meter from the trunk to the perimeter of the crown. For this you can use all types of mulch, including fallen leaves. However, to mulch an apple tree, it is better to use foliage of other tree species, since the leaves of the apple tree retain its characteristic pests and diseases.

Under fruit trees and berry bushes, the mulch can be covered with old film for the winter. Some pests overwinter in the soil (flower beetle, currant moth), and early in the spring they awaken, emerge from the soil and move onto plants. The film will make it difficult for them to move and reduce damage.

Discussion

Everything is written correctly, but in the spring you will have to urgently rake it all out, otherwise the mulch will prevent the soil from thawing.

Comment on the article """Blanket"" for the garden bed: why cover the soil for the winter"

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