Other Preparations

Other winter preparation recipes cover preserving methods that fall outside classic pickling, jam-making or sauces. The section gathers freezing, drying, soup base mixes, fruit jellies, candied peel and miscellaneous home preserves.

Freezing and drying are two methods with minimal vitamin loss, without sugar or vinegar. Herbs are washed, chopped and packed in bags or olive-oil ice trays. Mushrooms, berries and chopped vegetables are flash-frozen on a tray, then transferred to a shared container. A food dehydrator or convection oven at 50–60 °C reduces mushrooms, fruit, herbs and citrus peel to a concentrated product with a long shelf life.

What the section covers

• Freezing – herbs with oil, mushrooms in portions, berries for smoothies and pies;
• Drying – champignons in a dehydrator, citrus peel, vegetable chips, dried herbs;
• Soup base mixes – beetroot for borscht, pickle soup starter, vegetable medley;
• Fruit jellies – strawberry, red currant, raspberry for cakes and toast;
• Candied peel – orange and lemon zest, pumpkin, ginger;
• Speciality jars – tomatoes in their own juice, mushroom marinade base, sorrel.

Storage depends on the method: freezing – up to 12 months, dried products – a year in containers, jellies and candied peel – up to 6 months in the fridge. Every recipe on recepty.mobi includes exact proportions and photography.