Outra grande ideia para prendas é fazer conservas. As conservas podem ser feitas com frutas ou vegetais ou com mistura das duas. São aromatizadas com especiarias e têm a grande vantagem de durarem muito tempo, claro se forem bem confeccionadas.
É preciso ter muita atenção à esterilização dos frascos e das tampas, e quando se conservam frutas ou vegetais frescos, que não foram cozinhados, convém esterilizar tudo novemente depois de pronto. Não é tão dificil como parece e assegura a correcta conservação da conserva. Convém perceber que naturalmente as coisas frescas tendem a evoluir para estados de decomposição, que queremos evitar. 
Quando são feitas a quente, como é o caso das compotas, devem ser colocadas ainda quentes nos frascos e tapadas para o próprio calor da compota gerar vácuo dentro do frasco.
Quando são feitas a quente, como é o caso das compotas, devem ser colocadas ainda quentes nos frascos e tapadas para o próprio calor da compota gerar vácuo dentro do frasco.Estes frascos têm cerca de 700mL e para 4 frascos usei: 6 limões médios e 6 limas, cortados em rodelas. As rodelas são postas em camadas com bastante sal numa superficie que permita escorrer o sumo, e ficam assim 24 horas. Lavar as rodelas para tirar o sal e secar uma a uma com um pano para tirar o excesso de água. Este ponto é muito importante porque a presença da água nesta conserva pode comprometer a sua conservação por facilitar o desenvolvimento de microrganismos decompositores.
Depois de secas, colocar as rodelas do limão e da lima nos frascos, adicionar a cada frasco 2 a 3 dentes de alho, 1 malagueta média e sementes de coentro a gosto. Completar o resto do frasco com um bom óleo vegetal e fechar.
Lavar os frascos para retirar a gordura e s frascos por em banho maria. Deixar o banho ferver com os frascos submersos por 30 minutos.
Another great gift idea is to offer preserves. The preserves can be made with fruits or vegetables or with a mix of the two. They are flavored with spices and have the great advantage to last for a long time, of course if they are well prepared.
It's very important to sterilize the jars and lids, and when preserving fruits or vegetables, which were not cooked, we have to sterilize it again after everything ready. It is not as difficult as it sounds and ensures the proper conservation. Fresh fruits and vegetables naturally tend to decompose with time and thats what we want to avoid.
When preserves are made in the heat, like jam, they should be placed in the jars still hot and covered up for the very heat of the jam generate vacuum inside the bottle.
I used jars with about 700mL and to make for 4jars I used: 6 medium lemons and 6 limes, cut into slices. The slices are put in layers and salted, the surface must allow to drain juice. Keep it in the fridge for 24 hours them wash the slices to remove the salt and dry one by one with a cloth to remove excess water. This point is very important because the presence of water in this preserve may compromise its conservation by facilitating the development of microbial decomposers.
After drying, place the slices of lemon and lime on the bottles, and in each bottle add 2-3 cloves of garlic, 1 medium chilli and coriander seeds to taste. Complete the rest of the bottle with vegetable oil and close.
Wash the jars to remove the fat and put the bottles in a water bath. Let the bath boil with jars submerged for 30 minutes.
It's very important to sterilize the jars and lids, and when preserving fruits or vegetables, which were not cooked, we have to sterilize it again after everything ready. It is not as difficult as it sounds and ensures the proper conservation. Fresh fruits and vegetables naturally tend to decompose with time and thats what we want to avoid.
When preserves are made in the heat, like jam, they should be placed in the jars still hot and covered up for the very heat of the jam generate vacuum inside the bottle.
I used jars with about 700mL and to make for 4jars I used: 6 medium lemons and 6 limes, cut into slices. The slices are put in layers and salted, the surface must allow to drain juice. Keep it in the fridge for 24 hours them wash the slices to remove the salt and dry one by one with a cloth to remove excess water. This point is very important because the presence of water in this preserve may compromise its conservation by facilitating the development of microbial decomposers.
After drying, place the slices of lemon and lime on the bottles, and in each bottle add 2-3 cloves of garlic, 1 medium chilli and coriander seeds to taste. Complete the rest of the bottle with vegetable oil and close.
Wash the jars to remove the fat and put the bottles in a water bath. Let the bath boil with jars submerged for 30 minutes.
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