Vegetables and fruits should be stored separately in a cool, dark place
The basis for proper storage of fruits and vegetables is the choice of the space itself to be stored. This should be ventilated, dark and cold with a constant temperature, ideally between 0-4 ° C. It is important to ensure that the stored crop during the winter months nepromrzla. Then loses because the structure and taste. Humidity, which should be around 85%, we can regulate sprinkling floor or vice versa ventilation. The walls of the space is also possible to cover the lime with the addition of copper sulphate to prevent mold formation.
The rule is that Never store fruits and vegetables together. Some vegetables, such as potatoes or cabbage, that emit specific odors that may affect the unpleasant taste of stored fruit. Vegetables can turn the storage of fruit ferment. Therefore it is better to store fruits and vegetables separately in different rooms, or at least a separate partition.
Root vegetable store in the sand, potatoes charcoal
Even if each vegetable species differ storage method. Root vegetables such as carrots, celery or parsley can be kept in crates filled up with wet sand or dry peat so that the pieces do not touch. "The sand is appropriate to establish some kind of brassica vegetables, such as lettuce, kale or cabbage. Now stalk and root vegetables during storage complement. While brassicas maintain a humid climate, root absorbs moisture vice versa, "said Jan Peter (Vitalvibe). Potatoes can be stored then we turn on pieces of charcoal. Thanks to retain the fresh taste throughout the winter. Onions and garlic on the contrary, must be stored separately. Given that they are not indicative moisture and other vegetables from them could načichnout, tie them into bundles and hang in a well-ventilated, dry place, such as doors.
Prunes and plums should be covered with flour
The sand is suitable not only for storage of root and brassica vegetables, but also fruits, such as apples or pears. To preserve flavor and moisture wrap individual pieces of fruit stalk up into the paper. We are then piled in two rows of interleaved sand into crates and cover lid. Another favorite kind of fruit for storage as plums or plums. The condition is that the harvest does not come into contact with air. We use ordinary wheat flour. Fruits and stems are collected in dry weather composing the container and gradually zasypáváme flour. Before using, wash the flour from fruit and fresh taste momentarily hold the plums in the basket of steam.
Process fruits by drying or fermentation
For lovers of various jams and compotes are ideal to handle harvested crops. Probably the gentlest form of treatment is drying. Drying is possible in the oven, the sun or in the dryer in a temperature range from 30 to 60 ° C. Such modified foods will lose only about 20% of the vitamins and the increased concentration of sugar will become even sweeter. Among the most popular fruits for drying include tomatoes, peppers and carrots. "For example, we produce carrots original dry sticks. Suffice it to slice into thin strips or use so-called spiralizér, which allows to make noodles or spaghetti of vegetables or fruit, "said Jan Peter from companies specializing in healthy lifestyle.
Among other advanced processing methods include crop fermentation. This method is used mainly in central and northern Europe, where there was plenty of sun drying. During fermentation leads to disruption of fiber, which makes it very easy to digest vegetables. We let ferment as carrots, cabbage, kale and zucchini, as they contain enough sugar, thanks to which consists of lactic acid. This adjusted vegetables contain a lot of natural substances that favorably support the intestinal microflora.
Source: tz, editorially modified