Storage Of Red Beets

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Video: Storage Of Red Beets

Video: Storage Of Red Beets
Video: Harvesting Beets | When to Pick Beets & Store Them Long Term 2024, November
Storage Of Red Beets
Storage Of Red Beets
Anonim

One of the main things for a normal diet during the winter is the storage of vegetables. It should be performed under conditions that suppress the intensity of respiration and evaporation of water.

The most important factors influencing the process of vegetable storage and its duration are temperature and humidity. In addition, proper preparation and placement in suitable storage conditions are extremely important.

When it will be consumed in the summer, red or as it is also called - lettuce beet, is removed 60-70 days after germination, when the roots are 3-4 cm in diameter. Store tied. In the autumn it is removed before the permanent lowering of temperatures below -2, -3 C, where towards the end of October - the beginning of November. Its leaves are cut up to 1 cm above the forehead.

Salad beets
Salad beets

During the winter, red beets are stored with leaves cut to the forehead, sorted, clean, but unwashed. The selected specimens are strong, without mechanical damage, not watered and not fertilized immediately before storage.

A shallow ditch is best for storage. On the outside, the heads are arranged with the foreheads outwards, and on the inside - freely. This is done in 5 rows of pyramids, the height of which should not exceed 40-50 cm.

When the temperatures drop, the top is covered with straw, and later - again with 20-25 cm of soil. The resulting soil cover should be about 40 cm thick. In such plains red beets can be stored from late October to late March.

Another storage option is the one in the cellar. The arrangement of the root crops takes place again in a pyramid. On the outside, they are lined up with the foreheads facing out, with moderately moist sand or light soil poured over each row.

Canned beets
Canned beets

The flooring under the bottom row, as well as the one on the top row should be made of sand with a thickness of about 5-6 cm. The selected cellar or basement should be a cool room without frost and with high humidity.

Red beets can be stored and canned.

Canned beets

Necessary products: Beetroot

For the marinade: Per 1 liter of beetroot decoction - 2-3 tbsp. sugar and 1/3 tsp. limontuzu, 1 clove bud, 2 grains of allspice, 1 tbsp. sol

Method of preparation: Only the smallest roots are selected. The leaves and stems are removed with a brush beets and washed under a stream of cold water. Put in a saucepan and cook until fully cooked. The decoction is filtered through 4 layers of gauze and stored, and the cooked roots are placed in cold water for 20 minutes. When cooled, their skin is removed.

Cleaned and peeled, the roots are placed in sterile one-liter jars. Pour the marinade over, close with sterile caps and sterilize for 20 minutes. The jars are then removed and turned upside down until completely cooled.

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