This is not uncommon for beginner gardeners. The plot was bought, and there, you see, the house - the "birdhouse" is already merrily shining in the sun. And everything would be fine, but there is one snag - electricity: sometimes it takes more than one year to wait until the wires are connected. But even if this momentous event finally happened, no one can guarantee that, according to the law of meanness, one hot summer afternoon, the current in the wires will not dry up due to line damage. However, those who are forced to spend hot days in the city are not immune from this either. But you can’t ask the products to wait until they give electricity again: they will go bad! And then what do you order to do: eat - it's scary, throw it away - it's a pity ...

I can’t even believe that our great-grandmothers somehow managed to do without refrigerators. But this is exactly what happened, and the people's secrets of preserving food supplies are not forbidden to be put into practice and we are not forbidden!

It is perhaps the one with the greatest difficulty. A fresh catch, especially if it is not immediately cleaned and gutted, quickly deteriorates, and the smell, which cannot be called pleasant, is immediately transferred to the products lying in the neighborhood. Do this: butcher fresh fish, removing scales, giblets and gills, wrap it in nettle leaves, place it in an enamel pan and leave it in a draft. It would be nice to cover it with ice. And keep in mind that the maximum period that it can be stored in this form without a threat to your health is 24 hours.

It is easier with salted fish - it is not forbidden to keep it in the cellar at a temperature of 10-12 degrees for up to a month, placing the barrel on bricks or a wooden grate, and sprinkling the floor around with sawdust. Yes, look, do not forget to change them to fresh ones! Well, give the dried fish a special "honor" by hanging it in bags of rare fabric.

The causative agents of intestinal infections and food poisoning are especially not indifferent to it. Therefore, milk that has not undergone factory sterilization and packaging must be boiled before use, and then quickly cooled. Use the old way.

Pour milk into a glass jar or bottle, you can put it in a ceramic jug (plastic containers for carbonated drinks are not suitable!), put it in a bowl of cold water (it needs to be changed as it heats up), cover with a wet towel or scarf, the ends of which should be immersed in water. Continuously evaporating and taking away heat from the vessel with milk, the water will constantly rise along the threads of the fabric from the pelvis and thereby support the cooling process.

In the same way, you can safely save sour cream and others. dairy products. Shelf life - days.

BUTTER

You will need parchment paper soaked in the solution table salt(tablespoon per glass of boiled water). Line the bottom and walls with this gasket glass jar, a can or a small saucepan, lay out the oil, put a clean canvas rag soaked in the same composition on top and close the lid tightly.

It is better to divide the oil into several parts. Try to use the one you use all the time in 1-2 days, and the untouched portions have twice the shelf life.

It is best preserved in an enameled bowl, a poured ceramic plate, or a small well-evaporated tub, on the bottom of which a little salt has been sprinkled. Tightly grind the cottage cheese with a spoon so that there are no voids inside, and put a clean cloth on top (preferably from flax, which has long been famous for its ability to become a barrier to infection), moistened with saline. Just don't forget to carefully tuck the damp "blanket" around the edges! Another subtlety: the cottage cheese needs a special lid, namely, a clean wooden plate, on top of which you need to put a small pebble - "oppression". After that, during the day you can not worry about the safety of the cottage cheese.

Keep in mind: he does not like plastic bags - they create excellent conditions for the reproduction of microbes and mold. If one is wound up on it - do not risk your health, send the damaged piece to the trash can. And next time, prudently pack the cheese in parchment or wax paper and store at least 3 months in the cellar (at a temperature of 10 degrees and below) or a few days in the shade in a draft.

Arrange them in a cardboard box or a small wooden box, pouring a thin layer of bran on the bottom (you can use ash, wholemeal rye flour or sunflower seeds). Check: the shell must be whole, clean and dry. If there are particles adhering to it, carefully remove them, but do not wash them off, otherwise the precious "gifts" of chicken "nature" will quickly deteriorate. Spread the eggs loosely so that they do not touch each other, and add more bran on top, preparing a “flooring” from them for the next row. And so build an egg "high-rise building" depending on the number of "residents", if necessary, to the very top! And make the “roof” thicker, sparing no building materials, and store the egg “house” in a cool place at least all summer: a three-month guarantee is provided.

You can do it differently. Lubricate the eggs with a thin layer of petroleum jelly (if not, use vegetable oil) and wrap with paper or cover with dry sand, hay dust or husks left after threshing the grain. Then the eggs can lie until the winter cold: the maximum shelf life is six months.

And yet it is better not to "guess" so far in advance, buying more fresh eggs ten as needed. In this case, they will calmly wait for their turn in a wide enameled or ceramic bowl, wicker basket or birch bark tueska specially designated for them. The main thing is that the container is clean, without foreign odors, and stands in a shaded, cool place with sufficiently humid air.

Ideally, this is a cellar or basement, but if there are none, you can arrange a kind of refrigerator under a typical country house "on chicken legs", the floor of which is raised above the ground.

Place clean boards on the ground under the house and place the egg basket on this flooring.

DOMESTIC BIRD

Put the frozen one in a plastic bag, wrap it in 6–7 layers of paper, then place it in another larger bag and “wrap” it with an old sweater, a woolen scarf that has served its purpose as a baby blanket. In this form, it can be stored for a day.

Well, if you made a purchase in the village poultry yard, be prepared to devote the next few hours to it. Chicken or turkey should be plucked and butchered before they are cold, and duck or goose - 3-4 hours after slaughter.

Be careful: the contents of the stomach and intestines should not come into contact with meat, otherwise it will be contaminated with salmonella and other pathogens of intestinal infections. Wash the gutted carcass, wipe it with a clean, dry cloth and store for no more than a day in a dry, cool place sheltered from light.

FRESH MEAT

The rules are like this. Firstly, do not cut the piece intended for storage into parts: it deteriorates less in a single layer, especially if a thin film of lymph has frozen over the piece. It is this natural crust that protects the meat from dirt and for some time restrains the “pressure” of microbes. And secondly, it is allowed to wash it with water only before you start cooking. If you do this in advance, the meat will give "juice" - the best nutrient medium for pathogenic bacteria cannot be imagined! Just clean the contaminated places with a knife, put in a dry, clean enamel pan, lightly sprinkle with salt (preferably coarse), cover with a lid, put in the coldest corner that is in the house, and try to use it no later than the next day.

BY-PRODUCTS

Forget fresh in summer! In the liver, kidneys, brains and other internal organs, bacteria develop exponentially, so they cannot be stored. If, say, the liver was bought in the store directly from the ice, start cooking it as soon as it thaws.

MEAT PRODUCTS

Boiled sausage, sausages, sausages quickly deteriorate when room temperature. Humble yourself: no refrigerator - no sausages! Smoked products are another matter - brisket, loin, ham, smoked sausages. They can calmly "hang" for three days in a bag of rare fabric or mesh in a draft in the cool and shade in front of an open window on the north side.

There is another way to keep smoked meats for the same period: pouring rye flour coarse grinding, keep in a clean wooden box. If you want to save fat (lard), make sure that it is well salted, and before putting it in a box with rye flour, sprinkle the pieces with coarse salt.

VEGETABLES, FRUITS, GREENS

They are most useful when plucked straight from a garden bed or branch. If in your garden-garden they are sparse, buy these natural carriers of vitamins with the expectation that you can eat them in a few days. Everything that you choose should be pleasing to the eye: there should not be any broken and rotten barrels in sight - they usually hide harmful pathogens. Do not be upset if you notice that, due to your oversight, a spoiled peach or apple ended up in a bag, but keep in mind that you cannot store them.

Arriving home, immediately wash the "injured" fruits, cut out the spoiled places along with the boundary layer of healthy pulp and immediately eat the part that survived after the "operation".

Keep in mind that cut melons and watermelons, even in the refrigerator, without risk of harming our health, can last 6-8 hours on the strength, and in its absence, these gifts of nature are supposed to be eaten whole in one sitting - it is dangerous to keep them in half form.

Safety
If the product was not stored according to the rules or longer than the allowable period, as well as in the case when you have doubts: has it deteriorated or not? Get rid of him without the slightest regret. Believe me, there will be much more negative emotions if, relying on chance, send dubious food to the stomach, and it will fully confirm your worst fears.

Do not try to determine the reliability of sausage, cheese, cake and other food by its appearance.

This is the insidiousness of pathogens that cause food poisoning, that having accumulated in the product in an incredible amount and synthesizing a fair dose of poison, they do not change its color, smell, taste.

The appetizing "appearance" of a tidbit can be deceiving, but the label with the expiration date will not let you down - check it out!

When there were no refrigerators, they used what nature gave. For example, they dug a cellar where the temperature is lower than on the surface, and stored food there. In winter, even 50 years ago, they hung out the window. Until now, there are still in many houses, such peculiar street refrigerators outside the window, made during the construction of the house.

Most of the food was not kept fresh. Everything that could be dried was dried, something was canned, Something could be cooled in a well. One of the universal ways is to pickle foods.

Our ancestors knew how to do without refrigerators, chest freezers and seamers. Here are the main ways to save food:

Salting

Salt is necessary for a person as a source of an important element - sodium, but in the old days it was impossible to save food without it. Vegetables (cabbage, cucumbers, watermelons) were salted in large oak barrels and at a low temperature they were stored until spring. Preserved with salt meat products: after all, cattle were usually slaughtered in the fall, and it was impossible to eat a large amount of meat and fat at once. They salted in a dry and wet way (with and without water), it was convenient to take such products with you on the road. For sailors, for example, corned beef is one of the main dishes. Fish was salted in the same way, it was caught in large quantities in summer and autumn, and in winter and spring they consumed the stocks made.

Freeze

Since, on average, temperatures in our country stay below zero for 4-5 months, freezing was often used. They froze mainly meat, lard, butter. In Siberia, for example, dumplings were molded in large quantities and then frozen, so that modern semi-finished products have a long history. Stored frozen food in the attic or utility rooms on the street.

Drying

On hot summer days, after harvesting a plentiful harvest of vegetables and fruits, our grandmothers dried cherries, apples, pears, herbs, mushrooms collected in the forest, healing roots and herbs that were used to treat diseases. Dried fish was in high esteem.

And our ancestors soaked apples and berries, cooked jam with honey, smoked meat and fish.

And the main premises where supplies were stored were:

  • a glacier (a special cellar in which ice was specially stored from winter, and even in summer the temperature there did not rise above zero. Perishable sausages and dairy products were also stored there);
  • cellar (basement of the house), where the temperature was slightly above zero. Most of the pickles were stored there, fresh vegetables(potatoes, onions, carrots);

When there were no refrigerators, they used what nature gave. For example, they dug a cellar where the temperature is lower than on the surface, and stored food there. In winter, even 50 years ago, they hung out the window. Until now, there are still in many houses, such peculiar street refrigerators outside the window, made during the construction of the house.

Most of the food was not kept fresh. Everything that could be dried was dried, something was canned, Something could be cooled in a well. One of the universal ways is to pickle foods.
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Our ancestors knew how to do without refrigerators, chest freezers and seamers. Here are the main ways to save food:

Salting
Salt is necessary for a person as a source of an important element - sodium, but in the old days it was impossible to save food without it. Vegetables (cabbage, cucumbers, watermelons) were pickled in large oak barrels and stored at low temperatures until spring. With the help of salt, meat products were also preserved: after all, cattle were usually slaughtered in the fall, and it was impossible to eat a large amount of meat and fat at once. They salted in a dry and wet way (with and without water), it was convenient to take such products with you on the road. For sailors, for example, corned beef is one of the main dishes. Fish was salted in the same way, it was caught in large quantities in summer and autumn, and in winter and spring they consumed the stocks made.

Freeze
Since, on average, temperatures in our country stay below zero for 4-5 months, freezing was often used. They froze mainly meat, lard, butter. In Siberia, for example, dumplings were molded in large quantities and then frozen, so that modern semi-finished products have a long history. Stored frozen food in the attic or utility rooms on the street.

Drying
On hot summer days, after harvesting a plentiful harvest of vegetables and fruits, our grandmothers dried cherries, apples, pears, herbs, mushrooms collected in the forest, healing roots and herbs that were used to treat diseases. Dried fish was in high esteem.

And our ancestors soaked apples and berries, cooked jam with honey, smoked meat and fish.

And the main premises where supplies were stored were:

a glacier (a special cellar in which ice was specially stored from winter, and even in summer the temperature there did not rise above zero. Perishable sausages and dairy products were also stored there);
cellar (basement of the house), where the temperature was slightly above zero. Most of the pickles, fresh vegetables (potatoes, onions, carrots) were stored there;
a pantry next to the kitchen where those foods that do not spoil at room temperature were stored, mainly cereals, bread and dried foods.


As you know, milk is a healthy product, but, unfortunately, perishable, so Russian people have long been thinking of many ways to keep milk from souring, because there were no refrigerators then, and a cow was a nurse in almost every yard. But folk wisdom solved this problem with great success, and often in very unusual ways.

Known ways of storing milk in Russia

Boiling is considered the oldest method of storing milk. In this case, the bacteria that are responsible for fermentation, and, accordingly, for the speed of souring, die, as, unfortunately, many useful microorganisms, but in fact Ancient Russia they did not know this, so they used it quite often.

Another way to store milk was cold water, which cooled the milk, which, accordingly, did not turn sour for a long time. As a rule, milk was poured into an earthenware jug, which was made in a certain way from a mixture of clay and straw, which created the effect of a thermos. And then the jug was placed in a bowl of cold water and left in a dark place.

Another way to store milk, which is still used today, is to place the product in a dark and cold room. The absence of sunlight hinders the fermentation process, as well as a cold room, which actually helps the milk not to sour for a long time. Think modern cardboard boxes.

Of course, in the cold season there were no special problems with storing milk, they used ice, a cold cellar or cellar, as well as elementary, but in the summer, when ice was not available, and the cellar did not create the necessary conditions, it was necessary to invent new ways of storage .

Little known ways to store milk

Many do not know about this, but in ancient Russia, milk was stored with the help of horseradish leaves, which were dipped into a jug. In this form, milk could be stored for a long time, because horseradish leaves are also able to disinfect in some way and, accordingly, prevent rapid sourness.

In Russia, they used another interesting way. They took a thick cloth, soaked it in cold water, wrapped it around a tightly closed jug and put it in a cold place, for example, in the underground. After some time, the procedure was repeated. Thus, the milk was stored for a long time and did not turn sour.

What animal was used to preserve milk in ancient Russia

One of the most unusual ways storage of milk is its storage with the help of a frog, which was lowered into a jug of milk. The fact is that this animal has an unusual composition of mucus that covers it, and it is this mucus that has disinfecting properties, which prevents lactic acid bacteria from developing, which actually prevents milk from sour. By the way, milk can be stored in this way for more than 3 days and it will be absolutely fresh.

It is doubtful that in Ancient Russia they knew about bacteria and most likely they began to put the frog in milk, because these amphibians live in cold water, and they have a low body temperature, which, according to ancient people, probably would have contributed to the cooling of milk, and, accordingly, prevented its rapid decay. But nevertheless, in Russian villages, right up to the middle of the 20th century, until refrigerators spread everywhere, they put a frog in milk.

Refrigerators appeared in Russia only closer to 1901, and even those were very rare at first, and therefore were very expensive. Until that time, in villages and cities, people quite successfully coped without cooling appliances, knew how to properly store and consume perishable products on time.

Food Preservation Methods

Cellars were used to store food - they were dug underground, where the temperature was low, and even in summer it was cool. In these underground rooms, most of the food was stored - milk, eggs, cereals, flour. Special processing helped especially - salting, smoking, making jam. Such products could be harvested in the summer, and eaten only in the winter. In addition to the well-known methods that housewives use to this day, there were other tricks. And the simplest of them was the preparation of exactly the number of dishes that could be eaten in a day. The hostesses did not cook immediately for several days in advance, none of the products were stale. If it was necessary to cook lunch or dinner, they got as much food as needed for the family, the surplus was very rare. Only bread was an exception - it was baked immediately for 2-3 days, and if it had time to get stale, they cut crackers out of it.

If any dishes remained from the evening, they were used in the morning. For example, porridge, cabbage, or you could add it to the dough, fashion pies - and now a fresh breakfast is ready. Such a perishable product as milk was added to dough or cereals, they drank it themselves, made cottage cheese, butter, sour cream, watered piglets or calves, and gave part to neighbors who did not have a cow. And if the milk turned sour, you could make pancakes or pies. In order not to store meat, they prepared it very rarely in the summer - for church holidays or for the sick. If they couldn’t eat it themselves, they handed it out to neighbors in pieces, remembering how much they gave to whom. Then it was the turn of the neighbors to cut or cut the heifer, then they already shared with everyone. With this approach, the need to store meat in summer period fell away.

And if it was necessary to preserve the meat for several days, it was dipped in salted boiling water, and then the piece was dried. The preparation of stew was also popular, when the meat was first simmered in the oven, and then distributed into containers and poured with lard. Pork or beef could be preserved by putting it in milk. When it turned sour, the access of air to the meat was closed, therefore, it could no longer deteriorate. The caught fish was first gutted, and then covered with nettle or bird cherry, the leaves of which were famous for their bactericidal properties.

Use of the ice cellar

Despite the lack of electricity, the villages used to have their own refrigerators. In addition to the usual cellar, they also made ice. In the warm season, an underground room was dug out, the floor was lined with straw or shavings, dried and smoked with firebrands. Then, in winter or closer to spring, while persistent frosts still persisted, and the ice was strong, blocks of ice were brought from the lake or river, snow was dragged. All this was laid out on the floor in an ice cellar. Its lid was covered with old blankets, bedspreads, so that as little heat as possible penetrated inside. Even in hot weather, the snow and ice in it melted slowly, and the temperature inside the cellar was minus 5-8oC. Even if the ice melted, the cellar still remained dry, as the water soaked into the earthen floor. Under such conditions, it was possible to store salted, smoked and even fresh meat, bacon, fish, poultry, sour cream, cottage cheese, milk.

Approximately one hundred years ago, a household refrigerator was released. Prior to that, they kept food in basements and cellars, and those who did not have them were forced to resort to tricks that may now seem strange and surprising.

So that in our time you do not have to use these methods - bookmark the website of the "Setting Service" service center, whose specialists quickly and efficiently provide the full range of services for repairing refrigerators at home in Yekaterinburg. Added? And now you can read with peace of mind about amazing ways to store food without a refrigerator!

Since ancient times, people have used food preservation. This is smoking, and salting, drying, drying, cooking in sugar syrup. In addition to these methods, there were also others that not everyone knew about. Despite the fact that now every family in developed countries has a refrigerator, there are situations when this knowledge can come in handy. Let's list the most interesting ones.

For long-term storage of meat and fish, they were sprinkled with salicylic acid. Very carefully it was necessary to rub the powder along the bones and cartilage. After that, the products were wrapped in cloth and stored for more than two weeks. Before use, it was necessary to rinse the meat and fish well. A solution of the same acid was also used (2 teaspoons of the preparation per glass of water). It was kept in a dark place and, if necessary, food was poured over it. Meat and fish prepared in this way were stored for only a few days. If the meat and fish still began to emit an unpleasant odor, then they were immersed in water, where they threw birch coals and this beat off the smell and unpleasant taste.

The same salicylic acid solution was used to store eggs. The eggs were immersed in it for half an hour, then they were taken out, dried on a napkin and stored after that for half a year and even more. Salicylic acid solution was even used for storage butter. Pieces of cloth were moistened with a solution and oil was wrapped in them. Before use, such oil had to be rinsed in running water.

BUT vegetable oil kept very interesting: the oil was poured into jugs or bottles of dark glass. A little vodka was poured over the oil and the vessel was closed. Vodka prevents the penetration of oxygen into the vessel and therefore the oil did not turn rancid.

Potatoes for long-term storage were boiled for five minutes in salt water, after which they were dried in the air and put away in a dark, cool place. Potatoes retained their taste, did not disappear.

Sauerkraut can also be stored for a very long time, literally until next summer. To do this, you just need to stick a birch stick into a barrel of cabbage!

Even champignons were stored for several years. To do this, they were filled with dilute sulfuric acid. When necessary, the mushrooms were taken out, washed and eaten.

There were many ways to store such a popular vegetable as cucumber. They remained fresh for almost a month if they were kept at one end in spring water. The water, however, had to be changed frequently. But, they were stored even longer if they were placed in clay pots and sprinkled with dry sand. Pots with cucumbers were buried in the ground and could be stored in this way for several months.

The bitterness in asparagus was very simply removed: a little sugar was thrown into the water where it was boiled. Fresh asparagus was stored like this: it was wrapped in dough, the dough was smeared with oil and the asparagus did not deteriorate. Another way is to sprinkle with a mixture of bran and salt.

On hot days, milk and cream were saved from sourness by adding magnesia carbonate to them. For the same purpose, a horseradish leaf was dipped into a dish with milk. Another way was to cover the milk with a cloth, both ends of which were dipped in water. The water evaporated and kept the milk from turning sour. Troublesome, of course, but it works!


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