Will useful and vitamin preservation stand without vinegar

0

We all know very well that the very first home preservative – vinegar. However, experts in healthy nutrition call marinades with vinegar not the most useful.

We will shortly return to this topical topic – safe canning, healthier food. We will remind and consider an alternative to vinegar in canning.

As practice shows, you can safely abandon vinegar and preserve vegetables without harming health and the quality of winter preparations.

Details

< p>The harm of vinegar

It has been proven that pickling is much better to consume, compared to pickled vegetables.

Vinegar is to blame for everything, which often provokes diseases of the gastrointestinal tract and other ailments.

Is it possible to preserve without vinegar?

Maybe, maybe. There are a lot of natural preservatives, and it is not only salt, aspirin and citric acid.

To pickle vegetables, you can use the following products:

• currants (red) in a 3-liter jar 0.5 kg of berries are used in a can of vegetables;
• from forest berries – lingonberries (300 g/3 liters) and cranberries (200 g/3 liters);
• you can use tomato juice for cucumbers and tomatoes (2 liters per 3 kg of vegetables);
• 300 g of sorrel (grated into juice) will replace vinegar when rolling up a 3-liter jar of vegetables;
• from fruits, you can use fresh apples and necessarily acidic (2 pcs./3 liters); plums (5 pcs. for 3 liters), grapes (one bunch for 3 liters), as well as the juice of one half of a lemon for 1 liter of marinade.

And another substitute for vinegar is vodka.