Quick tip #5: Why are fresh herbs and spices sterilized before putting them in a jar for winter storage? (Brzi savet #5: Zasto se sveze bilje i zacini sterilisu pre stavljanja u teglu za zimnicu?)

Fresh herbs, spices and certain aromatic additives that are placed directly in the jar must be briefly heat-treated before use.

The goal is to reduce the number of microorganisms on their surface, while preserving the color, smell and taste as well as possible.

Boiling water is used for this short treatment. It is blanched briefly.

1. Fresh green herbs

A) Hardier plants

Herbs such as rosemary, thyme and similar plants with tougher leaves and stems are placed in boiling water for about 30-60 seconds.

B) More tender plants

Sensitive plants such as basil and mint are processed for a shorter time, about 10-15 seconds.

• Afterwards, the herbs can be cooled briefly in cold water if the goal is to preserve the bright green color. 
• Submerge the fresh herbs and spices in cold water for the same number of seconds they spent in the hot water.
• If the herbs are immediately placed in a warm jar, they must be drained well.

2. Vanilla stick

The vanilla stick is dipped in boiling water for about 30-45 seconds, then taken out and placed directly in the prepared jar.

This short thermal treatment is enough to heat the surface of the stick without long cooking, which would unnecessarily affect its aroma.

3. Dry spices

Dry spices, such as peppercorns, bay leaves, cloves, cinnamon and coriander, do not require a brief blanching like fresh herbs. They are used dry and placed directly in the prepared jar.

 Why are fresh herbs thermally processed for a short time? 

Short heat treatment:

• reduces the number of microorganisms on the surface of the plant
• deactivates part of the enzymes that can affect color, taste and quality
• it helps to distribute the herbs more easily and evenly in the jar
• preserves the aroma better than longer cooking
• in green herbs it can help preserve color when used for a short time

Note:

• It is important not to cook the herbs for a long time. The longer the processing, the more aroma, color and texture are lost.
• This procedure of short thermal treatment of fresh herbs and spices does not replace the procedure of thermal treatment and preservation of ready-made winter stores (preserves).

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Sveže biljke, začini i pojedini aromatični dodaci koji se stavljaju direktno u teglu moraju  se kratko termički obraditi pre upotrebe. 

Cilj je da se smanji broj mikroorganizama koji se nalaze na njihovoj površini, a da se pritom što bolje sačuvaju boja, miris i ukus.

Za ovu kratku obradu koristi se ključala voda. Kratko se blansira.

1. Sveže zeleno bilje

A) Čvršće biljke

Crvsto bilje kao što su ruzmarin, timijan i slične biljke sa čvršćim listovima i stabljikama, stavljaju se u ključalu vodu na oko 30-60 sekundi.

B) Nežnije biljke

Nezne biljke kao što su bosiljak i nana, obradjuju se kraće, oko 10-15 sekundi.

• Nakon toga bilje se može kratko ohladiti u hladnoj vodi ako je cilj očuvanje jarke zelene boje.
• Koliko sekundi je bilo u vreloj vodi toliko sekundi provede u hladnoj vodi. 
• Ako se bilje odmah stavlja u toplu teglu, potrebno ga je dobro ocediti.

2. Stapic vanile

Štapić vanile se kratko potopiti u ključalu vodu, oko 30-45 sekundi zatim se izvadi i direktno stavlja u pripremljenu teglu.

Ovakva kratka termička obrada je dovoljna da se površina štapića zagreje bez dugog kuvanja koje bi nepotrebno uticalo na njegovu aromu.

3. Suvi zacini 

Suvi zacini, kao što su biber u zrnu, lovorov list, karanfilić, cimet i korijander, ne zahtevaju kratko blansiranje kao sveže bilje. Oni se koriste suvi i stavljaju se direktno u pripremljenu teglu.

 Zašto se sveze bilje kratko termicki obradjuje? 

Kratka termicka obrada:

• smanjuje broj mikroorganizama na povrsini biljke
• deaktivira deo enzima koji mogu uticati na boju, ukus i kvalitet
• pomaže da se bilje lakše i ravnomernije rasporedi u tegli
• čuva aromu bolje nego duže kuvanje
• kod zelenog bilja može pomoći očuvanju boje kada se koristi odgovarajuće kratko vreme

Napomena:

• Važno je da se bilje ne kuva dugo. Što je obrada duža, to se više gube aroma, boja i tekstura.
• Ovaj postupak kratke termicke obrade svezeg bilja i začina ne zamenjuje postupak termicke obrade i konzervisanja gotove zimnice.

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