Zucchini canned

zucchini

greens

spices

marinade

Zucchini wash, allow the water to drain, cut off the stalk, peeled, cut along the fruit on the side (for cans with a capacity of 0.5 l-length from 8 to 8.5 cm, 1 l - 6 to 6.5 cm), and then into slices the thickness of 2-2 .5 cm On the bottom clean and dry jars stack spices and herbs. Spices stack slices of zucchini. In a jar with a capacity of 0.5 l slices are stacked vertically in a single row and in a jar with a capacity of 1 l in two rows. Filled cans are pickled, the temperature should be 80 пїЅC. For one Bank with a capacity of 0.5 l to about 200 g of the marinade.The marinade is prepared as follows. To the water add salt (50-60 g per 1 l of water), the mixture is brought to boiling and filtered through 4 layers of gauze. The brine add 12.5 g of acetic acid 80% concentration or 200 g of a 5% vinegar per liter of brine. Spill marinade on banks need to ensure that the level was 1.5 cm below the bottle opening with a capacity of 0.5 l, 5-6 cm below the top of the bottle opening with a capacity of 3 liters of Banks served boiled lids and set in a pan of water heated to 70-75 пїЅC. for pasteurization. Time pasteurization at 90 пїЅC for cans with a capacity of 0.5 l - 8 min, 1 l - 10 min, 3 l - 20 minutes After processing the jars hermetically sealed, turned upside down and cool. Containers with a capacity of 3 l can not turn.