By ΠΡΠ±ΠΈΠΌΠΎΠ²Π° ΠΡΠ΅Π½ΠΈΡ
ΠΡΠ΅Π½ΠΈΡ ΠΡΠ±ΠΈΠΌΠΎΠ²Π°, 2013
ΠΠΎΠ½ΡΠ΅ΡΠ²ΠΈΡΠΎΠ²Π°Π½ΠΈΠ΅ ΠΏΠ΅ΡΡΠΈΠΊΠΎΠ² ΠΈ Π°Π±ΡΠΈΠΊΠΎΡΠΎΠ² Π² Π΄ΠΎΠΌΠ°ΡΠ½ΠΈΡ ΡΡΠ»ΠΎΠ²ΠΈΡΡ ΠΌΠΎΠΆΠ΅Ρ ΡΡΠ°ΡΡ ΡΠ²Π»Π΅ΠΊΠ°ΡΠ΅Π»ΡΠ½ΡΠΌ ΠΏΡΠΎΡΠ΅ΡΡΠΎΠΌ. Π ΠΊΠ½ΠΈΠ³Π΅ ΠΏΡΠ΅Π΄ΡΡΠ°Π²Π»Π΅Π½Ρ ΡΠ΅ΡΠ΅ΠΏΡΡ ΠΏΡΠΈΠ³ΠΎΡΠΎΠ²Π»Π΅Π½ΠΈΡ Π°Π±ΡΠΈΠΊΠΎΡΠΎΠ²ΠΎΠ³ΠΎ Π²Π°ΡΠ΅Π½ΡΡ, ΠΊΡΡΠ°Π³ΠΈ ΠΈ ΡΡΠΊΠ°ΡΠΎΠ². Π’Π°ΠΊΠΆΠ΅ ΠΌΠΎΠΆΠ½ΠΎ ΡΠ·Π½Π°ΡΡ, ΠΊΠ°ΠΊ Π·Π°ΠΌΠ°ΡΠΈΠ½ΠΎΠ²Π°ΡΡ ΡΡΡΠΊΡΡ Ρ ΠΌΠ°ΠΉΠΎΡΠ°Π½ΠΎΠΌ, ΡΠ΄Π΅Π»Π°ΡΡ Π½Π°Π»ΠΈΠ²ΠΊΡ ΠΈΠ»ΠΈ ΡΠΎΡΡ ΠΊ ΠΌΡΡΡ. ΠΡΠΈ ΠΊΠΎΠ½ΡΠ΅ΡΠ²ΠΈΡΠΎΠ²Π°Π½ΠΈΠΈ ΡΠ΅ΠΊΠΎΠΌΠ΅Π½Π΄ΡΠ΅ΡΡΡ ΡΠ»Π΅Π΄ΠΎΠ²Π°ΡΡ ΡΠ΅ΡΠ΅ΠΏΡΡ, Π½ΠΎ ΡΠ°ΠΊΠΆΠ΅ ΠΏΠΎΠ»Π°Π³Π°ΡΡΡΡ Π½Π° ΡΠΎΠ±ΡΡΠ²Π΅Π½Π½ΡΡ ΠΈΠ½ΡΡΠΈΡΠΈΡ.
Ksenia Lyubimova, 2013
Canning peaches and apricots at home can be an engaging culinary pursuit. This guide explores how to prepare apricot jam, dried apricots, and candied fruits. It also offers methods for marinating fruits with marjoram, creating liqueurs, or making sauces for meat dishes. While following recipes is advised, developing your intuition is key to successful preservation.