Cooking for the coming months

How does one keep? It is much easier than we imagined and is a great way to take advantage of seasonal fruits and vegetables, as well as make our own pies and pickles. That reminds me ... I'll show you shortly to make a very rich partridge pâté I learned in Jaén. There, together with the back of keel, is the star dish.
Well, I'll mess. The most important thing is to make the vacuum pot. If you look around the lid of a pot of preserves that we bought, we see that is a bit of rubber. This rubber must be new. When using this lid once the pressure causes the lid from sticking to the glass jar so that the rubber creates a slot will no longer serve us. Therefore the vacuum boat brands also sell separate tops, for the boat but always continues to serve the lid.

Here we go. When we cover the boat and will put it in the boiling water about 15 minutes. Then let it drain until dry, refill up to 1 cm from the edge and closed without much force. In a pot that is taller than the boats we'll enter a kitchen towel on the bottom (so that boats are not broken by the movement of boiling water), enter the boat and cover them with water. In a normal pot as long as we leave the boats will boil 1 hour, but in a pressure cooker we just leave 20 minutes. After we leave the boat in the water cooling and will be ready.
A detail which will tell us if the vacuum has been done well will push the center of the lid. If we see that the lid is a bit buried in the center and not moving, then the gap will be done correctly.