making Polish przetwory (preserves) for winter 🇵🇱
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- Опубликовано: 26 сен 2024
- (recipes below)
But first let me plug my podcast TEXTORY lol: open.spotify.c...
RECIPES:
🥒OGÓRKI KISZONE🥒 - I've used this recipe: aniagotuje.pl/...
YOU NEED:
🥒2kg (4,5 lbs) of pickling cucumbers
🥒2 l (9 cups) of water
🥒4 tbsp of salt
🥒A small garlic
🥒Horseradish
🥒Dill
INSTRUCTIONS:
🥒Remember to preper the jars beforehand! They should be around 1 l (32 oz).
🥒Wash the cucumbers and other ingredients.
🥒Put a chunk of horseradish, two garlic cloves, some dill on the bottom of each jar. Fill the jars tightly with cucumbers. You can add some additional dill in between the cucumbers and on top. Boil the water with the salt and pour over the cucumbers, covering them completely. Close the jars tightly.
🍐DŻEM GRUSZKOWY🍐 (pear jam) - here's the recipe I’ve used: aniagotuje.pl/...
YOU NEED:
🍐1,5kg (3,3 lbs) of soft pears
🍐1/3 -1/2 cup of sugar (depending on how sweet the pears are)
🍐A package of kisiel (or 2 tbsp of starch)
🍐Juice of 1 lemon
🍐100 ml (1/3-½ cup of water)
INSTRUCTIONS:
🍐Wash and peel the pears, cut the seeds out, slice them into quarters and chop them into cubes appx. 2,5 cm (1 in) wide.
🍐Place them in a pot, cover them with sugar and mix until they loose some juice.
🍐Place on low heat first and keep stirring. Gradually turn the heat up to medium until it turns into mousse with chunks of fruit in it (should take about 30-40 mins).
🍐When you think the pears are done, mix the starch with lemon juice and water and pour into the pot. Keep stirring until the mixture boils (2-3 mins). 🍐Pour into jars!
🟣POWIDŁA ŚLIWKOWE🟣 - here’s the recipe I used: beszamel.se.pl...
YOU NEED:
🟣2 kg (4,5 lbs) of dark soft plums
🟣2/3 cup of sugar (or less depending on how sweet the plums are)
INSTRUCTIONS:
🟣Wash the plums, slice them and take the seeds out. Put the halves into a heat resistant container, pour the sugar over and stir to distribute it evenly.
🟣Set the oven to 200C (392F) and bake the plums for 30 mins. After that time stir the plums and turn the heat down to 170C (338F).
🟣Stir every 30 mins. When the mixture loses water, thickens and the plums disintegrate into jam-like consistency, it should be ready (in my case it took 2h total). Pour into jars!
Karolina Chefbrowska
Haha Google translate want to translate this to English. Ok Google…
Chefbruhska
😁 When she first arrived at her apartment, she didn't even have pans, now she's a total chef.
Szefbrowska, Siefbrowska or Śebrowska 😁
Never save anything for a special occasion. Use the nice dishes. Drink the wine. Eat the pear jam. Every day has something special about it. ❤
This is so true. There are so many things in my house that were supposed to be kept for special occasions that ended up going off or spoiled because we wanted to wait for something more special.
I remember a (likely imperfect) bottle of champagne that we kept for like 20+ years and years and when we eventually opened it, it was sour and undrinkable. Ruined the "occasion".
Too true - we use fine bone china every day - even when the children were babies, I make home made everything, and everything I have is good quality. Now i have multiiple antique and new complete sets. But I just can never drink tea out of anything else. And no - I never go out for tea and cake!
@@shestewa6581 yup - that has happened to us before! ENjoy the now - because tomorrow is never guaranteed.
That is the wonderful thing about knowing how to cook. It doesn't have to be "special." You can always make more. Every day luxuries are the best kind.
i'm a french speaker and i learn about my own cullture from a polish woman in english, the internet is a magic place, lol
Maurice Chevalier who sang Les Aristochats
It's a beautiful world we live in.
@@M3ynnaMaurice 🥰🎶
Saaame xD
My French-Swiss grandma made plum butter like Karolina's.
Growing up in North Dakota (USA) in the 1970's, the neighbor who lived behind us, the Pelowski family, grew small cucumbers and dill in their vegetable garden. Then, Mrs. Pelowski would spend an afternoon making pickles (or pickled cucumbers, as some might refer to them). Horseradish and garlic can be grown in vegetable gardens in North Dakota or purchased at grocery stores. They also had a plum tree, and she made plum jam. We had 5 apple trees so we would trade our extra apples for some of Mrs. Pelowski's plums.
Omg this is literally the same story of what my babcia would do every year, down to the plum tree😆 over the years people in my fam would hate getting her leftover plums, because you would inevitably get fruit flies😆
Karolina being our polish 1940s cottagecore queen is what I needed 😁
Karolina is giving Poland a do-over of the 1940s as they should have been.
napełnione słoiki można odkładać do górny dnem, wteyd od razu widać, czy są szczelnie zamknięte i można tym sposobem uniknąć ewentualnej włochatej niespodzianki za parę miesięcy...
my grand mother always does that, now i know why
Moja mama zawsze tak robi. Uwielbiam później obserwować fizykę w akcji, kiedy jakiś słoik nie jest to końca napełniony i później jak postawi się go normalnie, dżem wygląda jakby "lewitował" XD
Good tip!
According to women in my family it also helps lock the lid air-tight but that might be a superstition ;)
I always use the kind of lids that clicks when opened.
The "weki" - the ones with glass lid, a rubber band and metal wire to close them remain a mystery to me, however ;)
Weki are like a weapon xD
Sugar in jam recipes is used not only for taste but as a preservative too so cutting the amount in half or even more can lead to the jam spoiling faster
Maybe it depends on a recipe, because my mom makes jam with almost no added sugar and it can sit outside the fridge for years and not get spoiled
Good point, although the recipe for plum jam I know uses no sugar, because plums are sweet enough to preserve on their own
@@Mel_Batdepends on the fruit sugar content and acidity, acidic fruits are easier and safer to preserve
Powidła (translated in the video as plum jam) traditionally had no sugar at all, since it was a poor man's sweetener for teas and such, it also doesn't need a jellying agent because of pectine in the plums.
@@Mel_Bat depends on how they're pickled or preserved. I imagine there's preservatives in the starch packet.
Lemon juice is used to lower the pH of the jam which prevents botulism
Yes, the things that preserve food are sugars, acids, and/or salt. Cooking and sterilization are extremely important to avoid nasties like botulism, listeria, and molds. In the US we have Agricultural Extension programs that address issues of food safety and preservation. Fruits are naturally sweet so not so much of a problem, but if you are canning vegetables cooking with pressure canner is optimal.
The lemon packet was not lemon juice.
She added lemon juice to the pears.
@@dansbury No, the lemon juice was lemon juice.
@@NotKateHepburn they know, they were just saying why
I'm pretty sure the reason you pour it into the jars while it's still hot is because as it cools down the jam will contract and lower the pressure in the sealed jar, causing the little bubble part on the center of the lid to slorp in so you know it's sealed properly!
She indirectly mentions this when she speaks of the lid contracting when it cools.
@@androgenoide se mentions the lid contracting after a while but before that she said she didn't know "the science behind" why you have to put it in hot so I'm connecting the two things
"slorp"!
*Perfect*
that and if you let it cool in open air, it gives the bacteria a chance
Yes, it creates a vacuum seal.
that MEASURING CUP
YES!
i felt old when i got excited by it 😭😭
Right?! I’ve never seen this one before and now I must have one 😊
In Finland we also have "kiisseli" which looks to be the same thing as your kisiel, never managed to translate it into English in any other way except by explaining. Good to know that for Polish people the explanation would not be necessary :)
"Kiisseli" sounds really cute ❤
That's SUCH a fun fact!! 🥰
In Lithuania we have “kisielius”. I had no idea it is so common 😊
Kisiel is a very, very old dish. But it underwent serious changes. Originally it was made with oat flour that was left saking for a couple of days until it fermented a bit and got sour. Hence, the name, fram the Old Slavic 'kis' meaning sour (to this day kiselina is a word for acid in Czech, and as Karolina shown, we're making kis-zone ogórki, cucumbers that went sour).
Over the years, the dish started changing from soup to dessert, and people started making it thick not by fermenting flour but by boiling starch slurry. Cultures interact with each other through diffusion, so it spread to a lot of ethnicc groups that had Slavic people as neighboors :)
@@msai257 Kysil', yeah! Also, kysly = sour
Pro tip: if you live in a country with a big amount of Polish immigrants, look for a Polish shop nearby. They probably have those sets of veggies/herbs for pickles in summer/autumn. 😁 I saw it last week in one of those shops in The Netherlands.
This year I made my first jam ever and it was delicious, but it's already gone. I still have some frozen plums and I wonder if frozen fruit are still good for jam. It should be, right?
Yes, frozen fruits should be good too if you don't have fresh ones.
Yes! Even better, because the cell walls will already be burst, so it's less likely to burn at the start
Some foraged fruits used to make jams and jellies actually require being frozen before further processing
Or Ukrainian one
@@Scriptadiaboly Do they have Ukrainian stores in NL? I am Dutch and I'd love to know.
Just go to Chicopee, MA. There are more Polish bakeries & such per square mile than you might expect. They used to regularly advertise for pierogi pinchers in the newspaper & the local grocery store sells that specific farmers' cheese for them.
I love Polish dill pickles!! Sad thing, they are not sold where I live. My father used to buy them in the UK, when I would go to visit my family I would eat them. YUMMY!
From what I've seen _dill pickles_ usually refers to pickles in a vinegar brine, the ones in the video are actual pickles that ferment to create lactic acid (same way you would ferment cabbage or something), there's no acetic acid in there (hence, the insane amount of salt, the only bacteria that survives in that environment are some strains of lactobacillus). I'm not trying to be a smartass or anything but just saying if someone were to google "dill pickle" it's pretty much all vinegar brine recipes, something to watch out for, since those are also part of polish cuisine but go by a different name and taste completely differently! Unfortunately it's called "pickling" in English no matter the process 🤷♀ If anyone's looking for "ogórki kiszone" you might have mroe luck with "fermented pickles" or something to that effect, they still got the dill in them
@@oiytd5wugho What's the Polish name for vinegar brined gherkins?
(In Swedish/Finnish the names are unfortunately fuzzy: "saltgurka" is usually fermented and vinegar brine, but there's no law. "Kryddgurka" or "inlagd gurka" is usually vinegar brined.)
@@Asptuberi think you mean "ogórki konserwowe" (in vinegar)
@@Asptuber Ogórki konserwowe, meaning preserved cucumbers. The one with dill translates to soured cucumbers.
@@JanKowalski-wb8ih the addition of dill has no bearing on the process, any pickles can have dill. _Soured_ is also just fermented as far as direct translations go, they're simply called different names in different areas (kwaszone = kiszone). Unfortunately _soured_ can refer to vinegar brine in English as well, hence why I didn't mention it. It all gets a little mixed up, welp
I’m about to go can peaches with my mother-in-law so this is perfect timing 😊
where I live in the UK we eat arrowroot powder when we are feeling sickly - so your stuff (which is made from potato starch) is about the same, cool info.
Japan has something similar as well but ginger flavored.
As a Brit. I have never done this or heard of anyone doing this. Generational thing? Or geographical?
To be fair arrowroot isn't easy to come by in stores these days.
ohhhh, i thought what she was describing sounded like tapioca starch
I love the harvest season and am excited for cozy content like this! Dziękuję! 🫙☕️
That Plum jam, oh my... must have smelled heavenly while in the oven. I bet your neighbours got all hungry and envious that day from the smells alone!
Don't forget the last and very important step: seal the jars by setting them in a low boil water bath for a few minutes - the water should go 5cm above the lid, bottom of jars shouldn't touch the bottom of pot - otherwise the preserves won't last for that long.
True, we do it like that in my family and preserves can last some years in our basement 😉
I use my instant pot on the sauté setting with water for this!
To prawda Karolina - zapasteryzuj te słoiki 😘 Można zapasteryzować w piekarniku, jest mniej babrania się
She was using an open kettle method. You dont waterbath. I dont open personally open kettle as i dont trust the method myself. but they are usually turned upside down, and never stacked for 24-48 hours after.
there are many other ways too, my grandma uses the warm dry method - she would drape all the jars in a blanket and leave it for a couple days, until they cool down
I wonder is adding vanilla beans to the pear jam would be nice, there's this jam here in France by this brand called Lucien Georgelin that has a pear and vanilla flavored jam that is do die for, they have different sugar levels, but sometimes I buy the full sugar level jam to made jam thumbprint cookies
Sounds yummy!
My mpm makes pear jam with vanilla bean paste...the same stuff you buy for baking. Its fantastic.
My grandma preserves pears whole (or if they're too big, cut in pieces) with cinnamon. Super tasty!
U mnie były kiszone jakoś w lipcu, rodzina nam zwozi z pola i robi się po parę sesji kiszenia ogórów XD
Jedna sesja to i tak trochę roboty, bo sporo tego jest.
Robimy też paprykę 👌
P.S. Dziękuję za pomysł na dżem gruszkowy, takiego jeszcze nie robiłam 😗
Moja mama dodaje jeszcze do słoików liście dębowe albo wiśni, żeby ogóry wyszły na pewno twarde. Nigdy nie jadłam dżemu gruszkowego, brzmi dobrze!
O, o tym nie słyszałam. Może wypróbuję, bo średio idą mi "miękiszony" 😅
My prócz tego, co pokazała Karolina, dajemy liście laurowe i ziele angielskie. I łodygi kopru włoskiego, prócz samego baldachimu ;)
Ah, no i liście chrzanu.
Muszę przekazać mamie, bo nam raz wyszły same kapcie. Rozwiązaniem stało się kupowanie na bazarze z innego stoiska ale na wszelki wypadek to lepsza metoda. A liść wiśni nie zmieni smaku ogórków?
Tak, pamiętam, że byłam wysyłana po liście do ogórków jako dziecko (akurat koło bloku rosły młode dęby, więc sięgałam do liści, a moja mama przypominała sobie, że są jej potrzebne dopiero jak zaczynała wsadzać rzeczy do słoików
Działają też liście czarnej porzeczki albo winogron :)
@dresden123456 no, they add more flavor
It's also good to use uniodized salt/rock/sea salt, because the iodized gives the preserves a chlorine-y flavour
So that's why grannies always emphasized that iodized salt is not suitable for pickles...
If you can get salt from Wieliczka it genuinely hits different
I was always told to turn the jars upside down while they cool ! But i've never seen jam made in the oven before, that sounds so good
“I used to have a really crappy one- I mean I probably shouldn’t say that since I got it as a gift” LMFAO that rly elicited a chuckle
im so excited for this video. this premise sounds so cozy :)
Only polish people can understand my love for dill 🤭
With love from 🇺🇦
the reason you put the jam in still hot and then put the lid immediately is that as it cools down it creates a vacuum inside of the jar and this is why the lid dents also
Preserving things is so fun! The only things I've done so far is homemade blueberry and strawberry jam, but maybe I should try a few more things before this winter
The lemon jelly is interesting! I add lemon juice, or recently I bought citric acid which means I can use so much less sugar in the jams without worrying about spoilage
Why was this video so weirdly comforting
Hot preserve into hot jar & lid on is a very European way of preserving. It's always worked for me. You need enough salt/acid/sugar/alcohol to prevent spoilage. If you reduce sugar you may need to store in the fridge. A lot of Americans recommend jaring cold and then boiling the jars, which seems way more hassle. (I don't know if the climate in e.g. Georgia gives more of a botulism risk?)
My partners mother has a big garden and cooks a lot of vegetable soups, chutneys and stuff like that. Hot into jars, and then she puts them into an extra fridge in the garage.
That thing is always so full of jars over jars (marked "tomato soup", "pumpkin soup" and so on, plus the date).
If it gets to full, we can have some 😄
But not without instructions, until which date they have to be eaten!
Its more like.... cold item (like milk) cold jars, cold canner (waterbath). Hot item, hot jars put in hot water (canner). You will find many just wash the jars well especially if they are canning cold foods. Rebel Canning is a thing here. Im a rebel lol It more depends on what your canning to the method you used.
Hot food goes in hot jars to prevent thermal shock and cracking. Cold foods into cold jars. Both are then boiled to make them shelf stable
it's a matter of family tradition in Poland. some families use boiling water, some boil full jars, some do it all cold and let the salt do all the preserving. all these methods work just fine.
Humidity is definitely a factor in cooking and preserving in The South™. We always did the hot water bath after and turning the jars upside down to ensure a good seal. I miss my grandmother's muscadine jelly.
You could've been more generous with herbs but I bet it still tastes amazing
I never expected this type of video from you. But I am absolutely delighted 🎉
Och, super! Nie gotujesz słoików po zakręceniu pokrywki? Moja rodzina zawsze troszkę je przegotowywała po zakręceniu
I się trzymają nawet kilka lat
podobno jeśli zawartość którą się zakręca jest gorąca to nie trzeba :)
PICKLES!!!! Love them! Cheers from Bulgaria!
Without exaggeration, ogórki kiszone have gotten me out of a deep winter depression more than once.
I'm thankful for any little German store here that imports them
Hope the winter will be kind to you, ogórki or not. :-)
@@nohandle508 Aw, thank you so much!
I'll try my best to get through it alright.
Don't know if you're also affected by the dark season but I'm wishing you a kind winter too!!
@@0304dina You probably heard this already..... But try to get vitamin D3 for the autumn/winter month. About two thirds of people in the northern hemisphere have not enough of it this time of year and it is strongly connected to depressive episodes (not necessarily depression). There is a lot of scientific evidence.
This makes me miss my grandma's pickled carrots
I love your podcast! Have listened to every episode so far. Very interesting.
Omg that’s me, I still have stickers from when I was like 8.
I'm still like that with stickers and I'm 44 years old haha.
In Serbo-Croatian we call it "zimnica" (winter food): sour cabbage, pickled peppers, tomatoes, carrots or cucumbers. Vegetables usually get pickled together. Jam is usually made earlier, mostly out of apricots or plums. Apples, pears etc. usually end up as "kompot".
Da, i pekmez! 😋
My people came from Gliwice to Texas in 1855. My grandmother used to make pickled cabbage (and lye soap) among other things, I'm sure. I didn't get the privilege of meeting her or my grandfather (on my dad's side).
My grandfather made beer.
During Prohibition.
He was a bootlegger!😂
Weren’t everyone’s ancestors in the South bootleggers during prohibition?? I know mine were in the upstate of South Carolina/NC.
@@daxxydog5777, I'm sure a big percentage were.
According to the family stories I was told, a great-uncle (or great-great?) built a little submersible to run alcohol across the Mississippi River during prohibition.
Hi, Don't save the pear jam too long. The sugar is working as a preservative not just as a sweetener. The same goes for the plums, ask me how I know at your peril. I did my fair share of canning a very long time ago. These days it's my DH (Dear Husband) that does the canning. He made apple sauce earlier today actually.
We don't have any growing capabilities ourselves, but people put out apples from their gardens that they don't need, so anyone can help themselves, so he takes a few on his morning constitutional and makes apple preserves when he gets home. They don't last though, they're that good.
As for the pickles. The cans that didn't get filled to the top and you touch will spoil first (again ask me how I know at your peril), because your hands introduced contaminantes into the sterilized jars. And yes, that is horseradish you're holding there. Now I know why I like the Polish pickled gherkins so much better than ours. We insist on putting mustard seeds in ours (I'm allergic) and you use the garlic and horseradish, the obsession with dill are the same in both countries. I can only get really good pickles when I'm in the US. We don't have them as far as I ever seen, which is ironic since Poland is only a ferry ride and a few hours drive away. Yours, Ann
Now I’m so tempted to ask how you know 🙈 Thanks for explaining how to properly preserve these!
In English, we call horseradish...
..."horseradish."
Your pear jam story reminded me that I pickled two jars of wild mushrooms some... years ago, shared one with my family (they were really good!) and then decided the second jar is going to be saved for a SPECIAL occasion.
Yep, it's a sticker stash now.
The Eastern-European urge to start preserving is boiling over in me, eventhough I have a 2sqm kitchen with absolutely no space to store anything.
I find it fascinating what "accompaniments" people put into dilled pickle jars. I do my grandma's recipe which calls for potatoes (never seen that from anyone else) but also never seen horseradish used. Does the cucumber pick up the horseradish taste in a recognisable way?
not really? The blend of seasonings gives a very specific taste to whatever is pickled (and I've seen some wild stuff given the fermentation treatment) but horseraddish is not a super strong element there.
Among interesting things in the mix, we would always add some leaves (usually cherry, walnut or grape) which is supposed to preserve the crunch and not let the texture go mushy, even in longer storage
@@kahorere Aah yeah, we use grape and walnut sometimes in Hungary too but I've never tried that. I might give those and horseradish a try next time!
I was just today deep-diving into a comment section in a Hungarian preserving group about the texture. Most people there said to use table salt without iodine (and a LOT of it) or to put lukewarm water not boiling (boil it first then let it cool) but I haven't had the issue with the mushiness so far luckily to have to test anything out.
My parents' apartament also has a very small kitchen, so the preserves are just under the table, on top of cupboards and in the basement (just don't forget about the last place - my dad has been cleaning the basement for the last few weeks and found some preserves that are over 30 years old)
@@Mel_Bat I already have my regular items in all of those places 😭 My cucumber jar is usually at my boyfriends where he is forbidden to touch it 😄
I kind of want to see and smell preserves that old, wonder at what point they've gone bad. I have seen people storing and intending to use 4-5 year old preserves, that's already suspicious to me.
@@alettaa so this is really similar to polish advices. In Poland. You also are recommended to use the salt without yodine. Plus we also more often do it with luke warm water
My grandma has some fruit trees and every year I pick fruit to make jams, it's one of my favorite things to do for autumn 🍁
Mam nadzieję ze nie uzylas zwyklej soli kuchennej. Te zazwyczaj bsa jodowane co powoduje ze ogorki staja sie miękkie. Tylkk sol kamienna lub innna bez jodu.
I'm American and I've only ever seen/done home canning with two-part lids. Nice to learn something new today!
And I learned today also something new. That's something like two part lids exist 😅
Never sold them in Europe in any of the countries I visited
I read more about it now and found:
"A single lid wouldn’t allow this air to escape effectively. This could lead to dangerous situations like the jar bottom blowing out or the lid buckling due to pressure build-up. The two-part lid system in Mason jars prevents these risks and ensures safe home canning." 😅
Apparently we all in Europe are not aware of this risk and somehow we are fine 😅
@@krewetkaaaa I recycle glass jars/lids for store bought foods and can with those. Im american lol and im alive to tell you so.
@@krewetkaaaait's more to do with pressure canning than this type. You did not want a jar to blow in the pressure cooker. So if you do both, you already have the lids and they sell them in almost all the grocery stores here, so they are easy to get, and in standard sizes as are the jars, so if a lid gets bent or damaged it's easy to replace.
this is so interesting, thanks for sharing! I live in Ontario Canada, and I consider myself a pretty prolific canner😂 It is very cool to see the differences in how you preserve food in Poland versus in Canada.
I'm watching this while preserving apples as baby food in jars. Our autumns are nicely aligned 😊 (which is not that strange since I'm Czech)
Pro micropbiologist tip for preservation: To make sure that nothing spoils and even be able to keep jams outside of the fridge for months, the glases and lids that you use for storing them in should still be scolding hot. That means keeping the glasware in the oven until you actually pour everything in and puring boiling water over the lids just moments before closing the jar. The reason for this is that if you take them out prior and let them cool down bacteria from the air will be able to attach to the lids and glasware and not be instantly killed through the extrem heat.
Now, I'll have to search through Meme Mom's previous videos to see if there are any other cooking videos.
Here's hoping this becomes a 'regular thing': "Cooking with Karolina". Looks like a winner to me.😊
We need to run a petition to have cooking videos for every season. Also a tour of the kitchen cabinets.
Ah, I always wondered where the Austrian word Powidl came from. Now I know. Probably Polish. That is awesome! Canning is such a useful skill. You can preserve so much with it.
It has a pretty cool etymology. It's slavic, not specifically Polish, and the meaning is not immediately apparent for Polish speakers either, but "powidło" used to be the name of the tool, basically "the thing used to mix in circular motion"
I'm too young to have witnessed it, but my parents (from a small village) remember powidło-making as a very communal affair. The whole neighbourhood would dig up a pit in which they would place a jar and light the fire underneath. With that preparation method it burns easily and needs constant mixing, so they would take turns through the night and the next day do the same with the next family's plums.
@@kahorere Ah, I see, thank you for the explination. I never knew this. I don't know if there was anything like that in Austria. But I do remember my Grandmother canning quite a lot of vegetables and jam.
Those herb-set things can be found here in almost every good Polish/Eastern European shop. I didn't know what they were at first, and thought they were for making some kind of soup...
I love the recipes!
And the “That’s what he said” joke.
Karolina mam wielką prośbę. Zrobiłabyś kiedyś film po angielsku o Emilii Plater? Odtatnio filmy o Polsce i naszej historii stają się co raz bardziej popularne wśród reaktorów, a nasza rodzima Joanna d'Arc z pewnością zasługuje na większą uwagę. Z góry dziękuję.
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THE STICKER STACH YES!!!!!! I had so many AMAZING Pokemon stickers, and I didn't want to waste them. To this day 25 years later, they're still unused, collecting dust in a box somewhere in my old bedroom. I will put them on something worthy of them someday...
Saving stickers for the right moment is something I STILL do and my ass is almost 30
We should introduce kisiel to the world, we can't keep this greatness to ourselves.
I should really make Apfelmus (apple sauce) again this fall
I'm sick, it's raining outside, I am slow cooking a pupmkin soup and watching my favourite Polish RUclipsr make jam and pickles and it's the hygge, cosiness that I needed 🥰
I just did a blackberry jam with the blackberries from my garden !
The best flavor !
I understand not liking sweet jams, but the sugar is the preserving agent of jams and jellies - if there's not enough, they'll spoil, which is why any jam and jelly products you intend to sell have to test for sugar content with a brix device (at least I the USA, not 100% sure about the food safety laws in Europe, but I assume they're similar)
It's so interesting how "canning" and pickling vary....In Canada usually you make jam or jelly with pectin and pickles with vinegar (depending on type of pickles), thanks for sharing your way!
Jamming in late summer/early autumn is a nice tradition my husband and I have done since we married.
Since we have a big freezer now, we mainly jam apples and plums. Last saturday we visited my parents, and all of us picked plums and apples together. Then we left the kids and brought 3 big bags of plums home, and spent the rest of the weekend turning them and our own apples into jams. We now have a years suply of apple jam and plum jam.
We also have some big jars of plums and spices in alcohol, which will become both plum liquor and a drunken dessert.
Idk if the high concentration of German, Polish, Czech in our area or just other factors but we def have that here in SATX
I am still that way about a good sticker. And I’m 68. Don’t know what that is in metric years 😄
i just made ogórkowa lol
No i namówił 😅🥒
I made żurek last week.
This is the first time in my life I heard a "That's what he said" joke instead of a "that’s what she said." I feel like a new world of possibilities has opened in front of me.
Also this video was chef’s kiss, so thanks meme mom
mój dziadek co roku kiszący ogóry to obraz, którego nie zapomnę
This is so wonderfully cozy, thank you!
Yes, the things that preserve food are sugars, acids, and/or salt. Cooking and sterilization are extremely important to avoid nasties like botulism, listeria, and molds. In the US we have Agricultural Extension programs that address issues of food safety and preservation. Fruits are naturally sweet so not so much of a problem, but if you are canning vegetables cooking with pressure canner is optimal.
I have been canning for 7 years. I waterbath everything. No PC is owned or ever used. Europe is known to not use PC as they are not readily available. Veggies are 100% possible and safe. I do them yearly. They just take longer provided she follows WB guidelines. Not everyone follows USDA. Especially Europe.
Also, steam canner is an alternative to water bath and pressure canners, and can be used to sterilize jars and lids
@@krausekreation9179 I do waterbath fruits. It is high altitude where I live, so it takes a very long time to waterbath veggies. I do freeze and/or dry some veggies. Dry lots of herbs.
Me and my sister, who processed 20 kg of cucumbers, 20 kg of tomatoes, 5 kg of pears and 2 kg of plums, are judging you, of course positively ❤
The sticker saving!! So true! I still have stickers from my childhood and I am 31
The USDA just died watching this 😂. I wouldnt lower sugar because the sugar preserves the food.
I love watching this because it makes me feel closer to my Polish ancestors. My father's babcia probably did this kind of thing. Maybe Ill give it a try.
What a delightful little video! I'm from Slovakia and when we make pickles we don't use horseradish, but we do put little pieces of carrot cut into circles. So fun to see similarities and differencies of slavic cultures. Btw it is a delight to see you cook in your beautiful renovated kitchen!
Love this. Always love your content and it's always unexpected 😊 btw, I'm envying that measuring cup (and cooking pot)
I'm curious if you have a small funnel that would helpvget the preserves in more easily? We use that, and we've never had anything spoil.
Mum's been finishing pickles and pickles for the soup (nothing better than homemade ogórkowa in the winter). We usually also do sałatka szwedzka which i doubt has anything to do with Sweden and dynia marynowana. And my absolute favourite being pigwa (quince) for the tea. It's a lot of work but it's definitely worth it.
Your pear concoction is what is known in the US as pear butter. It’s when the fruit is just boiled down to mush.
All of these ingredients are readily available in many American grocery stores. I live in the Greater Los Angeles area and have seen them. This type of pickle is also available already made on grocery shelves. Remember that lots of Poles have emigrated to the US over the last 250 years.
i live in the southern hemisphere and im planning on growing pickling cucumbers this year - i'll see you guys in like 6 months when i come back to this video to pinch Karolina's recipe
Yes, the name is horseradish. Still have no clue why it is called that 😂
Because it is so sharp in taste that you feed it to horses? And keep the proper radishes for yourself.
In Swedish it is called "pepparrot" = pepper(y) root.
Great 👍 I like you and your live face a whole lot better than the lifeless textory mugshot
I believe she is the most beautiful woman on utube ❤️❤️❤️❤️❤️
Jeśli chcesz dodać mniej cukru, ale uchronić dżem przed zbyt wczesnym zepsuciem, to polecam żelfix. Skraca on również gotowanie. Cudowny wynalazek.
To jest bardzo ciekawe. Bo my mamy swój własny sad i zawsze zostawiany owoce na powidła/dżemy bardzo długo na drzewach, żeby się dobrze dojrzały. Śliwki potrafią być bardzo słodkie po zebraniu, więc nigdy do nich już nie wsypujemy cukru. "Smażymy" je w garnku przez dłuższy czas na kuchence gazowej, potem znowu, aż zgęstnieją. Gorące wkładamy do słoików, słoiki gotujemy przez kilkanaście minut. I nigdy się nam one nie zepsuły, a czasem leżą przez dwa czy trzy lata. Więc może to też zależy od sposobu konserwowania? Albo w takich bardzo dojrzałych słówkach jest już wystarczająco dużo cukru?
Tge pickles look amazing
Peak cottagecore
teraz mam ochotę również tego sprubować
Zawsze możesz postawić słoiczki do góry nogami, to będziesz mieć pewność, że się dobrze zapasteryzowały ;) Polskie jesieniary-przetwoniary łączmy się!
Wkładasz gorący dżem żeby się zamknął, inaczej się nie zassa wieko
Us Slavic people and our pickled.... everything.
Gherkins. They are called Gherkins. In Poland we call cucumbers ‘greenhouse gherkins’ and then, when translating we get all kinds of confused. But it’s gherkins. Also, on a similar note, parsnip isn’t korzeń pietruszki, parsnip is pasternak. Those are the things I have learnt after coming to England.
Those canning jars are stupid cute! Plus I hope she gets a funnel for next time, it'd probably make things loads easier (and if you get stuff on the brim, wipe it off with a damp paper towel or kitchen cloth)
honestly a slay, also THOSE PLUMS? is that how big plums are??? like gurl what?!
DIY Kisiel (as per my Polish granny) = cornstarch and some apple pectin
Dill that STILL has flowers? I've never SEEN dill with flowers!
We can't gatekeep kisiel anymore. The world should know.
the pretty stickers anecdote resonated deeply with me. and how about all those erasers formed into adorable shapes, making sure you'd never use them?