I LOVE TO COOK!!! | jewelry, style and photos

My grandmother, my aunt, my mom, my neighbour, they all made this delicious winter dish, and I wanted to try to make it myself. It’s one of my favorite recipes. I won’t write the recipe here (you can find the recipes both in Romanian and English by clicking on this link here: http://www.retetecalamama.ro/en/recipes/miscellaneous/lutenitsa-canned-vegetable-spread.html I will post a few pics showing how to serve this dish. ……I love vegetarian food and this is perfect. You can store it on jars to have it for the whole winter, or if you are like me It won’t last too long ;P. It’s delicious! September, october its perfect time for preparing this dish.

OK, my only problem was to find the best way to sterilise the jars, and here I’ll share a few ways of how to do this. It’s up to you what you choose.

1. If you use jars with screw cap, it must close perfectly and have intact seal without pinching , rust and so on. If you use jars with screw closure with stapler, you should choose carefully, so that is not cracked or warped edges / damaged in any way.

Wash jars and lids thoroughly with warm water and dish soap and rinse thoroughly in several waters , drain and wipe well and let it dry , placed upside down, then place the jars on a metal tray ( baking tray ) and fill with boiling water, leave for 10 minutes then emptied the water and immediately place the hot jars in heated oven at low heat ( 150 degrees Celsius ) until it dries well , after these processes, you are ready to fill the jars. Caps are good brewed in boiling water briefly; Seal off the jars and place them together with the tray in the preheated oven at 100 degrees Celsius, for an hour, then switch off the oven and leave them inside to cool down completely, before storing them in your pantry.

2. Once you finished the dish, you let it cool for a minute or two, then put it in the clean jars. The jars then go in the warm oven (not hot), on an aluminum tray and let it stand there for about 20-30 minute. Be careful to crack the door open and the jars are not covered. Wait till it formes a crust, then take it out, put the lids on and cover it for 1 day in warm blankets.

3. Put the lutenitsa in clean jars, then on top pour hot oil (about 1 spoon, enough to cover). Then cover the jars in blankets.

4. Or do it the way my mother-in-law does it. She can never go wrong 😉

Wash jars and lids thoroughly with warm water and dish soap and rinse thoroughly in several waters. Then, pour some water inside the jars, put on the lids and then shake it, you could even dance on a music when you do that (can be fun :), and see if water comes out. If it does then that jar is not good, or the lid is not good. The idea is that if water comes out from that jar, it means air will come in and spoil the dish. Wipe well and let it dry. Once that is done you move on to the next step: place the jars on the oven making sure they are not touching one another. Close the oven door and let them in sterilized until they get warm and dry.

Bon appétit!!!! 🙂