Before you begin to engage in canning closely, I strongly recommend that you make some stocks of what you will definitely need. And even more so during the conservation season, these "stocks" are much more expensive, thereby you will also save.
- So the first thing we will definitely need is salt. It should be in sufficient quantity. For canning, it is better to use coarse salt, and in no case do not use iodized salt for this, otherwise your workpieces will get an unpleasant taste.
- Sugar. We have it in pain part of the recipes. You just can’t do without it. Unless, of course, you make jam for diabetics, then stock up on xylitol, sorbitol, or fructose. Sugar must be of excellent quality, without otherworldly odors. Brown sugar, although it is weaker, is less suitable for preparing workpieces with it.
- Vinegar. It will be needed for the preparation of marinades. First of all, we need white table vinegar of various concentrations. Most often it is 9%, but in recipes you can also find 6 and 8%.
- Lemon acid it can replace vinegar in fillings and serves as a preservative, and very often I use citric acid when cooking jams or jams so that they are not sugared.
- Spices also come in handy. First of all, it is bay leaf, black peppercorns, cloves, cinnamon. Without them, you can’t make a fragrant marinade.
- Spicy herbs and leaves in preservation, both dried and fresh are used. You will need celery, dill, parsley, basil, horseradish leaves, blackcurrant, cherry, oak. Of course, it is better to take fresh herbs, they are much more aromatic and fragrant, but they are not always at hand.
I hope the article will be most useful to you! And I sincerely wish you, my dear, delicious pastries and culinary inspirations!