K\u0131\u015f haz\u0131rl\u0131\u011f\u0131, eskiden zorunluluktan do\u011fan bir al\u0131\u015fkanl\u0131kt\u0131; bug\u00fcn ise hem tasarruf hem de i\u00e7eri\u011fini bildi\u011finiz g\u0131day\u0131 t\u00fcketme iste\u011fiyle s\u00fcr\u00fcyor. Sal\u00e7a, tur\u015fu, re\u00e7el ve konserve, do\u011fru yap\u0131ld\u0131\u011f\u0131nda aylarca g\u00fcvenle saklan\u0131r. Yanl\u0131\u015f yap\u0131ld\u0131\u011f\u0131nda ise eme\u011fin tamam\u0131 \u00e7\u00f6pe gider, \u00fcstelik sa\u011fl\u0131k riski ta\u015f\u0131r. \u0130\u015fin \u00f6z\u00fc karma\u015f\u0131k tarifler de\u011fil; temizlik, do\u011fru asit dengesi ve d\u00fczg\u00fcn saklamad\u0131r.<\/p>\n\n\n\n
Kavanozlar deterjanla y\u0131kand\u0131ktan sonra durulanmal\u0131 ve sterilize edilmelidir. En pratik y\u00f6ntem, kavanozlar\u0131 so\u011fuk suya koyup kaynama ba\u015flad\u0131ktan sonra on dakika kaynatmak ya da 130-140 derecelik f\u0131r\u0131nda yakla\u015f\u0131k on be\u015f dakika bekletmektir.<\/p>\n\n\n\n
Kapaklar en \u00e7ok g\u00f6zden ka\u00e7an par\u00e7ad\u0131r. \u00c7izik, pasl\u0131 ya da contas\u0131 deforme olmu\u015f kapaklar hava s\u0131zd\u0131r\u0131r ve i\u00e7eri\u011fin bozulmas\u0131na yol a\u00e7ar; her sezon yeni kapak kullanmak en g\u00fcvenli yoldur.<\/p>\n\n\n\n
Kavanozlar tamamen kuru olmal\u0131d\u0131r. Sterilize edilen kavanozlar\u0131 ters \u00e7evirip temiz bir bezin \u00fczerinde kendi h\u00e2line kurumaya b\u0131rakmak, kurulama bezinden gelebilecek bula\u015fmay\u0131 da ortadan kald\u0131r\u0131r. \u0130\u00e7eride kalan birka\u00e7 damla su, \u00f6zellikle sal\u00e7a ve kurutulmu\u015f \u00fcr\u00fcnlerde k\u00fcflenmenin en s\u0131k nedenidir. Saklama kaplar\u0131 i\u00e7in re\u00e7ellik<\/a> \u00fcr\u00fcnleri de de\u011ferlendirilebilir.<\/p>\n\n\n\n Sal\u00e7al\u0131k domates, sofral\u0131k domatesten farkl\u0131d\u0131r: eti kal\u0131n, suyu az ve \u00e7ekirde\u011fi azd\u0131r. Sulu domatesle yap\u0131lan sal\u00e7a hem \u00e7ok fazla kaynatma gerektirir hem de verim d\u00fc\u015f\u00fck olur.<\/p>\n\n\n\n K\u0131vam testi basittir: bir ka\u015f\u0131k sal\u00e7ay\u0131 taba\u011fa koyup yan yat\u0131rd\u0131\u011f\u0131n\u0131zda akm\u0131yorsa k\u0131vam tutmu\u015f demektir. Erken kavanozlanan sal\u00e7a, i\u00e7indeki fazla su nedeniyle k\u0131sa s\u00fcrede ek\u015fir.<\/p>\n\n\n\n Kaynatma s\u0131ras\u0131nda tencerenin dibinin tutmamas\u0131 i\u00e7in kal\u0131n tabanl\u0131 bir kap kullanmak ve s\u0131k s\u0131k kar\u0131\u015ft\u0131rmak gerekir. Dipte yanan sal\u00e7a, t\u00fcm partiye ge\u00e7en ac\u0131ms\u0131 bir tat b\u0131rak\u0131r.<\/p>\n\n\n\n Kavanoza doldurulan sal\u00e7an\u0131n \u00fczerine ince bir tabaka zeytinya\u011f\u0131 gezdirmek, sal\u00e7an\u0131n havayla temas\u0131n\u0131 keserek k\u00fcflenmeyi \u00f6nler. Haz\u0131r se\u00e7enekler i\u00e7in sal\u00e7a<\/a> kategorisine bakabilirsiniz.<\/p>\n\n\n\n Tur\u015funun g\u00fcvenli\u011fini sa\u011flayan \u015fey tuz de\u011fil, ortam\u0131n asitli\u011fidir. Sirke ya da limon tuzu yeterli miktarda kullan\u0131lmad\u0131\u011f\u0131nda, tuz tek ba\u015f\u0131na zararl\u0131 bakterilerin geli\u015fimini engellemez.<\/p>\n\n\n\n Kullan\u0131lacak tuzun iyotsuz olmas\u0131 gerekir; iyotlu tuz suyu buland\u0131r\u0131r ve sebzelerin yumu\u015famas\u0131na yol a\u00e7ar. Kaya tuzu ya da iyotsuz sofra tuzu tercih edilmelidir.<\/p>\n\n\n\n Sebzeler tamamen suyun alt\u0131nda kalmal\u0131d\u0131r. Y\u00fczeye \u00e7\u0131kan par\u00e7alar k\u00fcflenir; \u00fczerine temiz bir ta\u015f ya da cam a\u011f\u0131rl\u0131k koymak bu sorunu ortadan kald\u0131r\u0131r. Kavanozun a\u011fz\u0131na kadar doldurulmamas\u0131 da \u00f6nemlidir; fermantasyon s\u0131ras\u0131nda olu\u015fan gaz i\u00e7in birka\u00e7 santimetre bo\u015fluk b\u0131rak\u0131lmal\u0131d\u0131r. Haz\u0131r \u00fcr\u00fcnler i\u00e7in tur\u015fu<\/a> kategorisi incelenebilir.<\/p>\n\n\n\n Re\u00e7elde \u015feker yaln\u0131zca tatland\u0131r\u0131c\u0131 de\u011fil, koruyucudur. \u015eeker oran\u0131 d\u00fc\u015f\u00fcr\u00fcld\u00fc\u011f\u00fcnde \u00fcr\u00fcn daha \u00e7abuk bozulur; az \u015fekerli tarifler buzdolab\u0131nda ve k\u0131sa s\u00fcrede t\u00fcketilmek \u00fczere haz\u0131rlanmal\u0131d\u0131r.<\/p>\n\n\n\n K\u0131vam\u0131n tutup tutmad\u0131\u011f\u0131n\u0131 anlamak i\u00e7in so\u011fuk tabak y\u00f6ntemi kullan\u0131l\u0131r: bir damla re\u00e7eli buzdolab\u0131ndan \u00e7\u0131kan taba\u011fa damlat\u0131p e\u011fdi\u011finizde yava\u015f ak\u0131yorsa k\u0131vam tamamd\u0131r.<\/p>\n\n\n\nSal\u00e7ada Do\u011fru Domates ve Do\u011fru K\u0131vam<\/strong><\/h2>\n\n\n\n
Tur\u015fuda Asit ve Tuz Dengesi<\/strong><\/h2>\n\n\n\n
Re\u00e7el ve Marmelatta \u015eekerin \u0130\u015flevi<\/strong><\/h2>\n\n\n\n