Preserve the harvest

Many children may not eat much fruit, but they enjoy a tasty juice or fruit spritzer. For example, sour currants can be mixed with water to make a delicious and easy-to-digest spritzer.

A basic recipe for various fruits can be as follows: 2 kg of fruit, roughly grated (for apples or pears) or mashed, bring to a boil with 1 liter of water and then simmer for about 10 minutes over moderate heat. Press the mixture through a cloth or very fine sieve, and if needed, mix with up to 40 g of sugar and half a package of preserving aid. If you fill this while still hot into sterilized bottles, the juice will be good for about a year. If mixed with the appropriate amount of gelling sugar, this juice can later be turned into a delicious jelly.

Of course, you can also preserve your fruit wonderfully to create delicious desserts in the winter. Almost all fruit varieties are suitable for canning. Pears, apples, plums, peaches, cherries, gooseberries, and even pumpkin and sweet potatoes can be preserved in syrup like fruit. The fruits take on a delicious flavor when you add cinnamon, cloves, or gingerbread spices.

If you like, you can also turn the excess perfect berries and cherries from a season into a spirited rum pot, which will warm both body and soul in the winter.

Wohl dem, der einen Lagerraum hat, der feucht, kühl und dunkel ist. Bei Temperaturen von 3-5 Grad Celsius und einem Feuchtigkeitsgehalt von mindestens 70% können Sie Wurzeln, Knollen und Kohl im Winter frisch halten. Dabei helfen vor allem Kisten, die mit feuchtem Sand gefüllt sind, die wertvollen Inhaltsstoffe zu schützen. So überwintern Endivien, Radicchio, Lauch, Sellerie, Rote Beete und Kohlköpfe gut geschützt.