Ngokufika kwehlobo, xa iifuno ziqala ukuvuthwa kwiibhedi, kwaye isiqhamo sakhula kwimithi, ixesha lokumisa i-canning liza. Ukulondoloza iteknoloji ekhethekileyo evumela ukuba ugcine imifuno ixesha elide. Imifuno enomhlaza, ingakumbi ukhukhamba kunye netamatato zigcina zonke iimpawu zazo ezifanelekileyo kwaye ngexesha lokubanda licebisa umzimba womzimba ngamavithamini. Abaninikazi bezindlukazi baninzi bahlala begcina ukhukhamba kunye netamatato. Sinika amanqaku amathandathu athandwayo atyhila.
I-recipe yeklasi yeetamatato ezinamathanga
Ukukhutshwa kwamatamatisi okuzenzelayo, izithelo eziqhelekileyo, eziqhelekileyo kufuneka zikhethwe, ngaphandle kweentsimbi kunye nokutyunjwa. I-tomato enye ephukileyo ingonakalisa intlekele yomntu wonke. Ngoko ke, inkqubo yokuhlenga kufuneka iphathwe ngqalelo enkulu. Emva koko iitamatati kufuneka zihlanjwe, zisuswe kuzo ziqule kwaye zifakwe emgqonyeni okanye epakeni. Abanye abesifazana bayapheka utamatisi owenziwe ngetekisi, banqunywe kwiinqununu. Izitya zemifuno kufuneka zenziwe inzalo ngaphambili. Utamatisi kufuneka abekwe kwiindawo kunye neentlondi.
Iikhilogram ezili-10 zetamatato, kufuneka iziqholo ezilandelayo: 100 amagremu amaqabunga ama-black currant, 150 amagremu e-dill, ama-50-70 amagremu amaqabunga ama-horseradish, i-bell pepper, i-leaf leaf.
Ukulondoloza utamatato, isisombululo se-8% setyuwa sisetyenziselwa. Esi sisombululo kufuneka sigcwaliswe nge-can of tomatoes ukuya phezulu. Kwiintsuku ezili-10, amathini kufuneka agcinwe kwiqondo lokushisa. Kuphela emva koko baphambukile.
Utamatisi onamathanga ngegalikhi
Le recipe ihluke kwi-classical one ukuba i-8-10 clove yegalikhi ifakwa kwiitena kunye neetatayi kunye neenongo. Umzantsi webhodi unokufafazwa nge powardard powder. Utamatisi ngegalikhi zinzima kakhulu, kwaye igalikhi yamagqabi ngokwawo ikwaqwalaselwa njengentlanzi enkulu.
Utamatisi omnandi
Ukuze ufumane utamatisi omnandi, kufuneka usebenzise iitamatisi ze-cherry. Ukulondoloza utamatisi we-cherry uhluke kwizinto eziqhelekileyo ekufuneka kudalwe ngaphantsi kwezi ntlobo. Ubuncinci obukhulu bamatamatisi othandekayo bubavumela ukuba babe nosawoti.
Ukuze upheke utamatisi omnandi, u-clove ezimbini, i-clove encinane ye-dill, i-peppercorns (malunga namaqhekeza ama-5 ngeembalo ezintathu zetitha) kunye ne-pepper and pepped ibrigi yaseBulgaria ngamacandelo ama-4 kufuneka abekwe phantsi kwe-jar. Utamatisi afakwa kwi-can, echithwa ngamanzi abilayo imizuzu emi-5. Emva koko lo manzi kufuneka utyweke epanini aze aphekwe kuwo: i-jar ilitha ye-3 i-tomato idinga i-150 g iswekile kunye ne-50 g ityuwa. Emva kwamathumba e-marinade, kufuneka azalise amathani kunye netamatati kwaye afake kwijolo nganye 2 iipunipoons ze-viniga engu-9%. Emva koko, amathini angagqitywa.
Isaladi yetamatato
Isaladi zamatamatini ezinamathanga azinqabile kunokuba zizitamatisi ngokwazo. Njengoko izithako zolu saladi zisetyenzisiweyo: utamatisi kunye namakhukhamba, anyanisi kunye negalikhi, ipilisi yaseBulgaria kunye neziqholo. Imifuno eluhlaza kufuneka ifakwe emanzini, ithulule ioli, ifake iziqholo kunye neetyuwa, kwaye inamanzi abilayo ngeyure.
Ukulondolozwa kwetamatato eluhlaza
I-Green, iitamatisi ezingavumiyo azilahleki. Bona, njengabomvu, bangagcinwa. Phakathi kweetamatato eziluhlaza ukukhanda kufuneka kukhethwe iwona mkhulu. Kwakhona, iitamatato ezimdaka zifanelekile ukulungiselela ubusika. Ukulondolozwa kweetamatato eziluhlaza kuyahluke kukuba kufuneka kuqala ukuba unyuse isicombululo setyuwa kwiiyure ezingama-6. Isisombululo kufuneka sitshintshwe iiyure ezimbini. Emva koko, iitamatisi eziluhlaza zilungele ukujikeleza. I-taste of tomatoes eluhlaza okonkcenkcesha ihluke kwiitamatisi ezibomvu, zinzima kunzima kwaye zinzima.
Utamatisi olunamathanga adibanisa kakhulu kwixesha lesidlo seentsapho kunye netafile yeholide. Ukupheka ezahlukeneyo kuvumela abafazi bezindlu ukuba bathuthukise izakhono zabo ekudambeni kunye nokumangaliswa kubahlobo babo kunye nezihlobo zabo.