My grandmother put the pasta in the CHEAP FOR PRESERVATION and cooked it in the fire: If modern people know why, they will be very SURPRISED!
In uncertain times like these, many toy with the idea of creating food reserves.
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Prices keep rising and many foods can be stored long-term after some processing.
Learn this trick that will make your pasta last up to 20 years!
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Follow this guide from the YouTube channel “Moja kuchyňa Tanja”.
How to store pasta You will need: pasta clean glass jars with lids
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Procedure: First, prepare clean and dry glass jars along with the pasta you want to store.
Pour the paste into the jars, fill them to the top and close them with the lids, then place them on a baking sheet.
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Place the jars in a cold oven to prevent them from breaking.
Turn the oven on to 100°C.
At this temperature, leave the paste in the oven for 90 minutes, but remove the lids after 10 minutes.
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Then, dry the rim of the jars with a dry cloth and close them tightly with the lids.
The lids should fit snugly.
Use protective gloves, as the jars will obviously be hot.
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When the jars cool, the central part of the lid will sink, indicating the success of the procedure.
Store the jars with paste in a cool, dark place.
Thanks to this method, the paste will last up to 20 years!
You can watch the entire procedure in the video attached at the end of the article.
“Unique method for storing chicken: It lasts up to 12 months without refrigeration!”
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It has never been easier to preserve meat!
This way, chicken will last up to 12 months without needing to keep it in the refrigerator.
Unique method for storing meat.
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You will need: 4 kg of chicken meat 4 tablespoons of salt ground black pepper paprika powder 4 tablespoons of vinegar 4 onions 1 bunch of parsley
Procedure: Start by carefully washing the chicken meat.
Then, spread it out on paper towels and dry it completely.
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Place the chicken pieces in a container.
Sprinkle them with salt, black pepper, paprika and pour the vinegar on top.
Mix well with your hands.
Peel the onions, cut them into slices and add them to the container.
Finely chop the parsley and add it to the onions, then season with salt and pepper and mix.
Prepare clean one-litre glass jars.
Place a layer of onion on the bottom.
Photo: pexels
Put the meat on top and then another layer of onion.
If there is space, you can put another piece of meat on top, then seal the jars tightly with the lids.
Place a cotton cloth on the bottom of a large pot.
Then, place the jars with the meat side by side in the pot.
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Fill the pot with water until it covers the lids of the jars and cover the pot.
Bring the water to a boil.
Simmer for 5-6 hours.
Photo: pexels
After this time, uncover the pot, let it cool, then remove the jars and dry them thoroughly.
Once completely cooled, the juice released by the meat will have a gelatinous consistency.
Store in a cool, dark place, where the temperature does not exceed 10 °C.