The moon gives the go-ahead for preparations. Canning by the moon

Margarita, Cheboksary
Hello! Tell me, please, when can I start making preparations for the winter?

The harvest has been harvested, which means it becomes necessary to preserve it. Grow beautiful healthy vegetables and fruits are only half the battle, because it is no less important to preserve the fruits of agricultural activity, having the opportunity to enjoy them in the cold winter time. How and when can you start making preparations and what secrets are experienced housewives ready to reveal?

Methods for making blanks

The level of vitamin B intake in the body winter period decreases critically, however fresh fruits and vegetables can be easily replaced with prepared products. There are several known methods for making blanks:

canning;
freezing;
salting and pickling;
pickling;
drying.

Important! This or that method is used depending on the type of product to be harvested, as well as the planned shelf life.

Preservation is the heat treatment of products with the goal of maximizing their long-term storage. It is customary to preserve vegetables, fruits, mushrooms, meat, and fish. The only disadvantage of such preparations is that they save beneficial features products, vitamins and microelements in small quantities.

Freezing is considered the most the easy way making preparations, and, for all that, the most useful, because frozen products completely preserve useful material. Frozen vegetables and fruits can be stored long time(about 12 months).

Salting, pickling and fermentation are fairly similar technologies that involve the creation of an artificial environment unsuitable for the growth of bacteria, but ideal for long-term storage of products.

Winter preparations using the drying method have the goal of removing moisture from products, which allows them to be stored almost forever.

There are several known drying methods:

Drying in the open sun.
Drying in an oven.

The first method completely preserves the beneficial properties of fruits and vegetables, but the second is simple and quick.

Choosing time for preparations

Gardeners begin to think about preparations in the spring, stocking up on lids, jars and barrels for pickles. The active harvesting period begins, as a rule, from the moment the first fruits and vegetables ripen.

July is the time to harvest cucumbers and tomatoes

Advice. The harvesting season opens with greenery - this happens already in mid-May. It is better to freeze greens by placing finely chopped pieces in vacuum bags.

The further sequence of manufacturing blanks fits into the following scheme:

early June: the first berries appear (currants, raspberries, strawberries);
mid-June: harvesting zucchini and radishes;
end of June: time rich in cherries, apples, cucumbers;
July: peak of harvesting, bringing with it the fruits of tomatoes, beans, garlic, onions, plums and other things;
August: harvesting period for carrots, peppers, beets, eggplants, pears;
early autumn: cabbage, late pears and apples can be added to winter stocks.

August-September - time to make pear jam

In winter, you can pamper your household with such extraordinary preparations as jam, jelly or confiture - preparing such dishes will take more time, but the result is worth it!

From late spring to early autumn, the harvesting season does not stop. The main thing in this process is to stock up on the necessary tools, materials and culinary fantasy, to winter table turned out to be no less rich than the summer one!

How nice it is to pamper yourself in winter with homemade jam or pre-rolled vegetables and fruits. Each owner/hostess has their own secrets and their own flavor of cooking. The Moon can be a very good helper in this matter.

Very often you notice that different days canning and storing food lead to different results, although the same conditions were observed. A fairly familiar story: one open jar of jam spoils very quickly, and another sometimes sits on the table for weeks, and the taste is just like the first day. It depends on what period of the moon we made preparations for the winter.

For cooking marmalades (jam) and making juices favorable rising moon. Fruits on these days of the Moon are much juicier, their aroma is richer. The preservation of the product is also better; you can often avoid artificial preservatives (this also applies to other products that we can or seal). You can conduct an experiment: once preserve fruits using the usual method, and another time - with less (about half) sugar (or with apples), but on a favorable lunar day.

The most favorable time for storage and canning is rising moon period (from Sagittarius to Gemini ).

The days of canning are determined not by the phase of the Moon, but by the sign of the Zodiac that the Moon passes on that day.

When the Moon is rising, vegetables and fruits are more juicy. The juice remains in them during collection (this is also carried out during the rising Moon) and creates the best preconditions for good preservation.

It is better to collect and roll fruits V days of Aries (fetal days),
root vegetables - V days of Capricorn and Taurus (root days).

The exception is the days of Pisces: although they are in the rising Moon, what is collected during this period should be used immediately. This time is not suitable for storing vegetables and fruits in a cellar or other way of storing them. There is a danger of rotting, everything takes on a bland taste.

Freeze vegetables and fruits better in fetal days than on leaf days (Cancer, Scorpio, Pisces). Thawed, they will taste better and will not be watery.

Vegetables and fruits collected with the waxing moon , should be used immediately if the Moon is not rising.

Must be avoided Virgo days during harvesting, storage and canning. Everything rolled up in jars these days easily becomes moldy. Days of Cancer They don't fit very well either.

Fruits and vegetables for drying should always be collected waning moon.

Shelves in a cellar or pantry for storage better products wash only when the moon is waning when she is in an Air or Fire sign. This will keep the shelves dry and prevent the musty smell and mold that often appears in cellars.

Fine grain is stored , if it is removed from the field and stored with the moon rising or waning , especially in the days of Taurus or the remaining days of the fetus. The grain then lasts longer and is not so susceptible to attack by bugs or mold. Leaf days (Cancer, Scorpio, Pisces) are not suitable; storage should be avoided on these days.

Active fruiting in cucumbers begins in July, so in the gardener’s summer lunar calendar you can find information about the most auspicious days for preserving this vegetable.

Modern housewives, some time after preparing canned vegetables, often have troubles with jars prepared for the winter. This is the emergence unpleasant odors from vegetables from open can; the appearance of mold, which affects vegetables with putrefactive processes; Fermentation may begin for no reason, causing the lids to fly off the jars.

In order to avoid such incidents, you need to know the basic rules for preserving cucumbers, which have been tested for many centuries:

It is better to pickle cucumbers in the morning on the waning moon at the end of the month;
vegetables cannot be collected on full moon days;
to get crispy cucumbers without voids inside, you need to harvest them on the same day as soon as they were collected from the garden beds;
they begin to work on preparations 5-6 days before the new moon, then to finish the work before the appearance of the new moon;
cucumbers will turn out empty and soft if they are prepared during the last quarter of the moon.

5 popular time-tested ways to prepare cucumbers for the winter

Canned cucumbers with tomatoes

0.9 kilograms of cucumbers up to 10 centimeters long
0.9 kilograms of red small plum tomatoes or round shape
red or green pod hot pepper
3 dill umbrellas
3-4 cloves of garlic
horseradish leaf

Ingredients for filling:

1200 grams of water
72 grams salt
30 grams sugar
70 grams 6% vinegar

Recipe:

Fresh cucumbers soaked in cold water for 6 hours, while you need to change the water twice - fresh.
Dill and cloves of garlic are placed at the bottom of the prepared container. Also, a horseradish leaf cut into strips five centimeters wide and a pepper pod cut lengthwise.
Cucumbers and tomatoes are placed in layers on top of the seasonings. To give beautiful view, you can add thin slices of carrots to a jar of vegetables.
Vinegar is added and brought to a boil again.
The container with the contents is filled with boiling brine, covered with a lid and pasteurized for a quarter of an hour.
After sterilization, the jar is rolled up and placed upside down until completely cooled.

Fragrant cucumbers “like from a barrel”

Ingredients for filling a three-liter jar:

2000 grams of cucumbers
head of garlic
3 dill umbrellas
horseradish leaf
5 cherry leaves
5 currant leaves
hot pepper pod

Ingredients for filling:

1500 grams of water
60 grams of salt
3 allspice peas
laurel leaf

Recipe:

Cucumbers are soaked for two hours in ice water
The jar is washed with soda and sterilized over hot steam
All spices are placed on the bottom of the container, cucumbers are laid out on top, as densely as possible. A hot peppercorn falls into the void near the neck.
To make brine, add salt to the water, add laurel and allspice. Boil until the salt dissolves and pour into a jar of cucumbers.
The container is covered with a lid and left to ferment for three days. It is necessary to place a rag under the jar, since foaming will be violent.
After three days, the liquid is poured into a saucepan, boiled for five minutes and poured back into the jar.
The container is rolled up and wrapped upside down for cooling.

The time of year for cooking is July, August.

Cucumbers with sweet peppers in Polish

Ingredients:

5 kilograms of cucumbers and sweet peppers
0.2 kilograms of dill
3 heads of garlic
20 black peppercorns

For ten liters of filling lightly salted cucumbers you need to take 0.3 kilograms of salt, and for salted ones - 0.6 kilograms of salt. Salt is taken according to the housewife's preference.

Recipe:

Cucumbers are pre-soaked in cold water for four hours.
In a large container, dill, pepper, and garlic cloves cut in half are laid out on the bottom.
Cucumbers are placed on top of the spices.
Water and salt are boiled until all the salt has dissolved.
Cucumbers are poured with boiling brine, covered with a napkin and left under pressure for a couple of days.
After two days, the stalks of the pepper are cut off and the seeds are removed. The pods are placed on top of the cucumbers. The brine should cover the peppers and cucumbers, so if there is not enough brine, you need to add fresh brine (take 30 or 60 grams of salt per liter of water, boil, cool and add to the filled container).
Cover the top of the pepper with a napkin and leave under pressure for another three days. If mold appears, it must be carefully removed, the mold washed, and the napkin changed.
When will it pass right time, cucumbers and peppers are washed under running water, laid out clean banks.
The liquid is filtered and poured into jars of cucumbers.
The container filled with vegetables and brine is sterilized for at least 15 minutes, sealed and removed to cool.

The time of year for cooking is August.

Lightly salted cucumbers with citric acid.

Ingredients:

cucumbers are taken in such quantities as will fit into 4 three-liter jars
8 cherry leaves
8 currant leaves
horseradish root
8 cloves garlic
12 peppercorns
greens or dill umbrellas
for brine per six liters of water - 120 grams of salt, 360 grams granulated sugar, sachet of citric acid

Recipe:

Cucumbers are soaked in cold water for about six hours. Folds into enamel basin and pour boiling water over it for half an hour.
At 4 three liter jars leaves, dill, chopped horseradish root, garlic and pepper are laid out.
Cucumbers are placed tightly on top of the spices.
Water for brine is poured into a large saucepan and placed on fire. Then sugar and salt are dissolved in it and boiled for ten minutes.
After this, under the boiling pour, the gas is reduced to a minimum, and poured into it lemon acid in small portions. When the marinade stops foaming, it is poured into jars with cucumbers.
The container is sealed with lids and covered upside down until it cools completely.

Tender cucumbers with mustard

Ingredients:

two tablespoons mustard powder
4000 grams of cucumbers
180 grams of sugar
200 grams 6% vinegar
190 grams of vegetable oil
tablespoon black ground pepper
110 grams salt

Recipe:

Pre-soaked cucumbers are cut lengthwise into quarters and placed in a large saucepan.
Salt, pepper, sugar are poured into cucumbers, mustard powder, vinegar is poured in, vegetable oil. Everything is mixed and set aside for six hours.
Then the vegetables are laid out in half-liter jars and filled with the resulting marinade.
The container with the contents is sterilized within 40 minutes.
The jars are sealed and covered until completely cooled.

The time of year for cooking is July.

Favorite recipes for preparing cucumbers for the winter are often passed down from generation to generation.

Often proven recipes are enriched with new ingredients to improve taste, but the rules of pickling remain unchanged:

Only rock salt is used for preparations. Many housewives will not answer the question: why exactly like this, but boiled and iodized salt they do not recommend its use;
vegetables should be soaked in spring, well or rain water, since chlorinated tap water is not suitable for this purpose;
oak or horseradish leaves (also horseradish root itself) give the prepared cucumbers density, and they remain crispy, without voids inside;
It is recommended to use only unripe vegetables, without large seeds or voids inside, since large cucumbers will turn out soft;
There are various seasonings for preserving cucumbers, each of which can add a characteristic taste or aroma to the finished dish.

Detailed recipe for canning cucumbers (video)

When preparing recipes, you can use different seasoning compositions that better suit the housewife’s taste. Well, the hostess herself decides in what quantity to take seasonings that are not included in the recipe.

In any case, it is advisable to adhere to common sense. Our grandmothers could, for example, not preserve food for 40 days after someone died, including on church holidays. However, if you fully trust the signs of conservation, then you have the right to comply with any of them. This doesn’t mean that you need to completely submit to them and not try anything new, does it?

Our great-grandmothers also knew the secrets of canning - they salted cucumbers and fermented cabbage, dried herbs and mushrooms, checking the folk calendar, signs, and weather. That is, they took into account what we associate today with the concept of “astrology”.

Usually we talk about the waxing and waning Moon. But modern astrobiology places emphasis on other concepts - the ascending and descending Moon. It has nothing to do with whether it decreases or increases. Gardeners who are accustomed to relying on the astrodynamic calendar know well what the point is. The moon can be very close above the horizon, or it can rise very high, describing a large arc. It depends on what constellation it is in.

With the rising Moon, all the fruits are filled with juices, and the entire above-ground part of the plant develops favorably. In calendars, the rising Moon is depicted with its horns facing upward; an even more precise definition is that it resembles a bowl that is filled with harvest. The descending Moon, on the contrary, moves all the juices towards the earth, therefore the horns of the crescent are directed downwards. Knowing which constellation the Moon is in on that day, you can determine whether it is ascending or descending.

The rising Moon is always in the signs of Sagittarius, Capricorn, Aquarius, Pisces, Aries, Taurus or Gemini.

Descending - in Gemini, Cancer, Leo, Virgo, Libra, Scorpio or Sagittarius.

Gemini and Sagittarius are, as it were, “neither yours nor ours,” two nodal points between the ascending and descending Moon.

The time of the rising Moon is most favorable for canning, making jam and preparing juices. In this case, the aroma is well preserved, taste qualities And valuable substances. The same applies to other preparations, all kinds of assorted vegetables.

Let's look at the calendar - the favorable period this year begins on August 14. Moon in Sagittarius - you can process fruits. August 16-17 are the days of Capricorn. It is favorable at this time to preserve and store root vegetables (Capricorn days - root days). In the days of Capricorn - keep this in mind for the future! - it turns out wonderful sauerkraut, if you cook it on long-term storage. This should only be done on the waning moon! If the Moon is waxing, the fermentation process occurs too quickly. The moon is waxing these days, so early ripening cabbage should turn out great.

August 18-19 – Aquarius, flower day. There is a full moon on the night of August 19, and it has long been known that those gathered at this time healing herbs, V in this case flowers have special powers.

But here an interesting situation arises. And dangerous to a certain extent - Aquarius is followed by Pisces (August 20-21), and this is the time when IN NO EVENT YOU CAN DO PREPARATIONS, although the Moon is rising. Canned food will be tasteless, bland, and there is a very high risk of rotting.

But the following days of Aries (August 22-23) and Taurus (August 24-26 until 11.30) are very favorable for canning. In the days of Aries, it is better to preserve cucumbers, tomatoes, peppers, eggplants, zucchini (these are the days of the fruit), and in the days of Taurus (the days of the root) - all root vegetables. In addition, when you later need to store fruits and root vegetables, you will also need to do this on the days of Aries, Taurus and Capricorn.

But what if we canned assorted eggplants with carrots, squash caviar, adjika? We choose the days of Aries and Taurus - closer to the sign change, then everything will be fine.

Then comes the neutral zone - the Moon is in Gemini, it’s time to wrap up with preparations for a while. Let's rest for a couple of weeks - the descending Moon vetoes canning. Be especially careful on the days of Cancer and Virgo - all canned goods, jams, and juices prepared on these days easily become moldy, ferment and sour.

So, the peak of canning in August will be in the middle of the month - we process the berries on the 14th-16th, but the hottest time is from August 22nd to 26th. On other days, as young people say, don’t worry (in the kitchen).

I really want to believe that we have figured out when the Moon favors canning, and in the future it will be enough to look at the calendar to find out what sign the Moon is in today.

Knowing the nature of each zodiac sign (for example, Aries on the rising Moon in both September and October will retain its qualities), you will be able to independently compose moon calendar canning.

Probably everyone has heard about the lunar calendar. And if you are engaged in farming and want to have an excellent harvest, then there is a lunar calendar for you too. If you adhere to it, then the most best vegetables, root vegetables and fruits. But it's one thing when you grow food. But another thing is to preserve them until winter. When we were little, our grandmothers always brought us canned tomatoes, cucumbers, compotes and much more.

Of course, this beauty simply cannot be compared with store-bought ones. But how can you make sure that the rolled up cans last until the end and don’t explode? The answer is very simple - you need to look at electional astrology. After all, astrologers know a lot about this matter and are well versed in the influence of Lena, planets and other stars. Space has always had an influence on humans, whether we wanted it or not. And thanks to this horoscope, you will be able to find out on which days you can and cannot preserve preparations.

In general, every housewife should have such a table. By the way, girls should remember that you cannot ferment cabbage during the full moon. Also, you cannot do homework during periods when the Moon enters the sign of Cancer, Virgo or the constellation Pisces. But it is recommended to make preparations for the winter on days when the constellation is in Leo, Aries, Sagittarius and Taurus. That is, it must be the fourth or third phase of the Moon. Little things like this, which seem simple at first glance, will greatly help you in the future to enjoy your results in the cold winter.

Favorable days:

June 2018 – 2, 5, 7, 10, 11, 16, 22, 23, 24.

July 2018 – 1, 5, 8, 17, 23, 24, 25, 26, 30.

August 2018 – 2, 3, 6, 11, 16, 17, 18, 25, 26, 27.

September 2018 – 3, 4, 11, 18, 19, 22, 23, 24, 29.

October 2018 – 1, 7, 8, 17, 19, 26, 27.

November 2018 – 1, 2, 8, 11, 12, 22.

December 2018 – 1, 5, 7, 8, 14, 15, 20, 29.

Unfavorable days:

June 2018 – 1,3,6,9,12,13,14,15,21,22,23,30.

July 2018 – 3,4,7,9,12,13,14,15,21,22,23,30.

August 2018 – 1, 5, 9, 12, 13, 14, 30.

September 2018 – 2, 5, 8, 9, 13, 14, 15, 16, 20, 27, 30.

October 2018 – 3, 5, 9, 12, 13, 14, 15, 18, 22, 23, 28.

November 2018 – 3, 4, 5, 7, 12.

December 2018 – 4, 6, 10, 11, 12, 17, 18, 19, 23, 24, 30.

When to salt cabbage in 2018 according to the lunar calendar

Sauerkraut is very tasty and useful preparation which is easy to make, but also easy to ruin. In order for the pickling to work out perfectly every time, experienced people advise salting the cabbage strictly according to the lunar calendar.

Since the Earth's satellite has a huge influence on the fermentation of cabbage.

Unfavorable days:

You cannot salt cabbage on the new moon and the waning moon, only on the waxing moon. Unfavorable days in the fall of 2018 are from the first to the ninth of September, the moon is waning during this period and from September 26 to 30.

You cannot pour salt on the waning moon from the first to the ninth of October 2018, the moon is also waning from October 21 to 31

You cannot cast salt on the waning moon from the first to the seventh of November 2018; you cannot cast salt on the waning moon from November 24 to 30.

Provencal cabbage
(ready in two days)
1 kg white cabbage
1 carrot
100g cranberries
100g red grapes
2 apples

Remove the top leaves from the cabbage and cut the cabbage into large squares, grate the carrots coarse grater. Wash the grapes and cut in half. Wash the apples and cut into slices. Place cabbage, carrots, grapes, cranberries, apples in a saucepan in layers.

Brine.
Peel the garlic, cut into pieces, combine with water, oil, vinegar, sugar, salt. Bring to a boil and cook for 2 minutes.
Pour hot brine over cabbage and vegetables and place under pressure for 2 days.

Early cabbage.
(ready the next day)
1 small head of cabbage
3 carrots
for marinade per 1 liter of water:
1 tbsp. Sahara
2 tbsp. l. salt
100 ml. vegetable oil
250 ml 6% vinegar
black peppercorns to taste
2 bay leaves
cloves to taste

Chop the cabbage, peel the carrots and grate on a coarse grater. Combine and mix.
Place at the bottom of the jar Bay leaf, peppercorns, cloves. Fill the jar tightly with cabbage and carrots.

Marinade.
Add vegetable oil, vinegar, salt and sugar to 1 liter of water and bring to a boil.
Pour the marinade into a jar with vegetables. Close plastic cover. Let cool, then put the jar in the refrigerator.

Pickled apples
(ready in a month)
3 kg Antonovka apples
1 tbsp. rye flour
1 liter of water
1 tsp dry mustard
1 tsp salt

Wash the apples thoroughly and dry. Place in a saucepan with the stems facing up.

Brine.
Combine flour with salt, brew 1 liter hot water and stir thoroughly until smooth. Brew mustard 1 tsp. boiling water and grind into a smooth paste, add to the flour mixture and stir.
Cool and pour the brine over the apples. Cover the pan with a cloth, put a small board on top and a weight on it. Store in a cool place.

Pickled cucumbers
2 kg cucumbers
horseradish leaves
5 black peppercorns
5 allspice peas
Bay leaf
0.5 tsp dry mustard
4 cloves garlic
for filling with 1 liter of water
1.5 tbsp. salt

Wash the cucumbers and soak for 4-5 hours. Sterilize jars and lids. Wash and chop horseradish leaves. Peel the garlic.

Filling.
Boil water, cool completely. Dissolve salt in cold water. Place spices, horseradish leaves, and dry mustard on the bottom of the jars. Place the cucumbers and pour cold salt brine over them. Cover with lids.
leave at room temperature ferment for 3 days. Close banks screw caps and store them in the refrigerator.

Pickles
with onions, horseradish and garlic.
1 kg. cucumbers
1 red onion
1 sweet green pepper
2 cloves garlic
1 small horseradish root
2 leaves of horseradish
3 bay leaves
black currant leaves
5 dill umbrellas
for marinade per 1 liter of water
2 tbsp. salt
1 tbsp. Sahara
100 ml 9% vinegar
10 black peppercorns

Wash the cucumbers. Bell pepper wash, cut in half, remove core and seeds, cut pulp into strips
Peel the onions and cut into half rings. Peel the garlic, cut each clove in half. Peel the horseradish root, wash and cut into slices. Wash currant leaves, horseradish and dill and place on the bottom of the prepared jars. Place cucumbers and spices. Pour boiling water over and leave for 5-7 minutes. Pour the water into a saucepan, add sugar, salt, pepper and vinegar. Bring to a boil and pour into jars with cucumbers. Seal tightly and leave until completely cool.

How to preserve properly

Tender berries and fruits with thin skins are not boiled, but pour boiling water over directly in jars - one to three times depending on the type. To do this, the washed fruits are placed in sterilized jars, poured with boiling syrup and left for 10 minutes. The syrup is drained, brought to a boil again and repeat the procedure if necessary