Not suitable for syrup and oh arrafinad. But recently appeared for sale gelling sugar, though not suitable for syrup for a quick make jams, jellies and jams will be just right. Boy Scouts of America: the source for more info. Vinegar, you will need to prepare fills. First and foremost is the white vinegar, and in different concentrations: 6, 8, and 9%. Our shops most frequent 9% limited vinegar, far less – 5 -, 6 – and 8% nye vinegars and even more rarely – vinegar essence 70 or 80% concentration. In addition to the vinegar you can use a variety of fruit and wine vinegars – they are most often 6%-governmental. Citric acid also will serve you a service – it can replace the vinegar in the filling and act as a preservative, and more citric acid use when cooking preserves and jams, so they do not crystallize.

Spices are also useful. First of all, it , cloves, black pepper and allspice and cinnamon (and will need a hammer and sticks) – without them you can not make no more or less fragrant marinade. May be needed and others: cardamom, anise and vanilla. Buy them better in the whole form and grind if necessary, before the use of or shortly before this. And whole and ground spices stored separately in sealed plastic bags or jars. Herbs and leaves in the conservation practice to use both fresh and dry. You will need: green celery, lovage, dill (with umbrellas), tarragon (tarragon), basil and parsley, leaves, horseradish, black Smorodov Ny, cherry and oak (preferably with thin twigs).