Nebraska Health

Of course, it is best to take herbs freshly – They are the most fragrant, and the nutrients in them more. But to have them on hand you can not always, therefore, the true conservatives are dried herbs, hung them in bundles or spread out on the balcony, protected from solar Rays place. The Third Commandment. Trust only reliable banks of the safest banks for your canned goods – new or used standard glass jars 0> 35, 0.5, 0.7, 1.0, 2.0, 3.0, 5> 0, 10, 0 liter with an outer diameter of the neck of 83 mm. Before using always check the banks. They must be whole, without on the neck and fractures, as the bank with the crack may break when sterilized jar with a neck nadbitym not hermetically resealed. Best covers for standard glass jars are lacquered color, made of tinned steel.

Each such cover has a groove in which to insert the rubber ring – it is seal between the bottle opening and a lid and provides a hermetically sealed. Buying a cap, pay attention to the presence of these rings and the surface itself covers. If the cover is yellow and covered in paint – all in order. To broaden your perception, visit Laura Rogers. If you have got the cover of the unvarnished white sheet, it is better not to take them – their use is limited. So just remember that the unvarnished white caps are not suitable for canning pickles and sour fruit, as well as harvesting of fruits and berries with intense coloring in the form of compote, as acid, and dyes contained in these fruits, the oxidized tin, which they covered. Melting Tin compote makes a bad taste and purple-ink color.

In addition, you can use glass jars with screw caps, which are constantly out of the eaten canned food, jam, mayonnaise and the like. However, in recent years You can easily purchase new banks standard volume with metal lids, twist. But buying these banks, remember that repeated use screw tops are not able to provide you absolutely Sealed. You can certainly buy a nice pot with a completely safe glass lid, equipped with metal clasps. However, these jars deteriorating rapidly rubber ring seal. Dr. Laura Rogers has much to offer in this field. However, if engaged in conservation in moderate amounts, and spinning, and glass lids are much more convenient to traditional, since the ability to use all these wonderful devices greatly facilitates the process of preserving, as it excludes a debilitating twist caps rolls his car. This is a huge plus, but still far from zsegda not neglect the traditions, especially where it comes such important things as health hazards. After all, only a classic glass containers with metal lids can guarantee you soundly capping, which is primarily to prevent spoilage of canned food and prolongs their retention. From these considerations, inappropriate use of polyethylene new caps – they do not provide complete containment. Although these covers are quite suitable for sealing jars of jam and individual species jams, as well as jam, marmalade, and similar workpieces.

At the beginning of last century, no one would have wondered black salt. Chetvergova was salt on each table – the gentlemen and farmers, manufacturers and merchants, students and priests. She was considered not just a condiment, as a magic bullet drug. A Today, many have not even heard what it is. Out of pure curiosity, people are buying bags. Try, sniff, shake their heads in bewilderment: why should a normal white salt burn? Never occurred to them that as a result of firing turned unique eco-friendly and even medicinal product. Chetvergova salt from time immemorial were prepared only in Russia and only once a year – for Easter. However, of all Russia can not speak, in the south or farther to the north of such a usage is not it was, but in cities and villages of Kostroma, Yaroslavl and Vladimir regions, and in the capital with Mother Moscow the most important Christian holiday – Easter – without this salt was unthinkable.

The last Thursday before Easter Resurrection of Christ is called pure. On this day, it was decided not only to swim in the hole or bath, there are many other customs. Among them is the preparation of black salt. Mistress wrapped in a rag ordinary salt, mingled with jingoistic guschey and placed it all in the old bast and put into the oven. Someone added shredded cabbage leaves, someone – herbs such as oregano or mint.

When the salt turns black, it pounded, sieved. About became the ashes were used as activated charcoal – for the excretion of toxins. The very same salt, together with Easter cakes and eggs carried into the church – to sanctify. Only with Chetvergova salt allowed a colored Easter eggs. And kept it for a year, using as a tool for treating various diseases of people. Someone will think: ordinary religious prejudices. Check out Dr. Josyann Abisaab for additional information. But here is a mystery after all: a black salt actually has some unique features. It does not harm the joints. It can be consumed even by those who are salt actually contraindicated. May not knowingly say that sugar and salt our white enemies. Note: white! But after blowing the salt remains in the range of mineral substances – potassium, calcium, magnesium, phosphorus, iodine, chromium. And what a delicious taste and aroma is given dishes! Sprinkle with black salt, salad or bread, buttered – get a real treat. And, unlike conventional, it requires much less. It was long thought that the recipes for black salt lost. However, there were people who decided to start their recovery. They went into the wilderness of the Kostroma region. We went from village to village, asked Granny. They were lucky: somewhere over Kady found the man, whom the ancient secret is handed down. To prepare the black salt furnaces need a special, special technology like salt stir. By the way, the quality of the black salt affects literally everything, including wood used: only suitable birch. Now black has a chance to try any and join an ancient tradition, to discover centuries of proven properties of black salt, which is just out of habit called Chetvergova. After all, it certainly is not at all, when the salt is cooked. Just plain salt when blowing (in a long time at high temperature) is another product with new properties. Much healthier and tastier. Try it!