Every year we prepare food festivals this autumn mushrooms, so you can taste various dishes with this dish that offers nature and all made with mushrooms that can be found in the area., Started een bridge saints but our intention is to keep this conference bridge costitucion during weekends, recommend you book , Dates and the menu will:
Gastronomic DAYS OF ARROWS
BEGIN 1 UNTIL NOVEMBER 9 DURING DECEMBER WEEKENDS AND BRIDGES.

TASTING MENU:

INTERVIEW OF THE COPE CRAFTS FOOD BLOG

Mar Marcos 

This is the link to the interview The Cope, which nerves pass… uuffffffffff this to the top to the minute 6
<iframe src=’http://www.cope.es/copea.php5?nomAudio=audioLocal_1330949942842767522.mp3&titleASI = SON LAS MA EN Z% C3% 91ANASBLACKBERRY % 281% 29 5 03 2012‘ width=’425′ height=’65’ frameborder=’0′ scrolling=’no’></iframe>

here is better….

http://zamora.cope.es / audios /audiolocal-asi son las mananas-en-zamora–1–5-03-2012-189296

This is the link to the interview The Cope, which nerves pass… uuffffffffff this to the top to the minute 6
<iframe src=’http://www.cope.es/copea.php5?nomAudio=audioLocal_1330949942842767522.mp3&titleASI = SON LAS MA EN Z% C3% 91ANASBLACKBERRY % 281% 29 5 03 2012‘ width=’425′ height=’65’ frameborder=’0′ scrolling=’no’></iframe>

here is better….

http://zamora.cope.es / audios /audiolocal-asi son las mananas-en-zamora–1–5-03-2012-189296

I want to show the dangers of home canning, This article from the consumer Eroskiexplains very good, I leave it to youyou read and then I put a few little tricks conservation and consumption of canned.

Mar.marcos

Article extracted from :

Eroski consumer

(food security)

Safety in home canning

The dangers that threaten the development of home canning are real and not a little dangerous. Therefore, is necessary to take preventive measures to avoid the proliferation of unwanted microorganisms and ensure food safety. The bacteria responsible for the deterioration easily contaminated food when environmental conditions are favorable for multiplication. If weaknesses are known pathogens can be carried out making homemade preserves with minimal risk.

Raw material and processing

One of the most important points home canning is the correct selection of food to preserve. Its quality should be optimal, should choose fresh foods, no bumps or bruises and similar size. So, retains fluid is distributed more evenly. Food should be washed properly and remove all traces of dirt and the same plant. So, surface microbial load is significantly reduced.
Fruits, vegetables should be on your right ripeness. They can not be very green because it preserves causes loss of taste and would be insipid; nor ripe as due to excessive sagging break in processing.
The hygiene should be monitored throughout the process: hands must be clean and sanitized utensils and containers and well drained. Cross contamination may also be frequent and, to avoid, must use clean utensils for each food. They should never be reintroduced in a jar utensils with traces of other food, Least they are. To sterilize all instruments used can be boiled for 15 minutes, later, escurrirlos well. When manipulating, should never touch the inside of the container. To package should be used canned approved containers for food use, and it is recommended that these are new glass and with a good seal, although they can also come from old industrial canning.
It is preferable to prepare canned in small quantities and in shallow containers. If it is too high and deep the innermost layers are deprived of oxygen, which favors the growth of Clostridium '. It is therefore important to develop preserved in the right measure for, once opened, consumed whole or, failing, They can be kept in the refrigerator without contamination.

Better safe than sorry

The botulism It is the most common toxiinfección derivative of home canning, and is produced by the toxin produced by ingesting 'Cl. botulinum’ in food. Often, contamination can occur in the most absurd way. An example is when you suspect that the food is bad and try some finger. In this case, if food is contaminated with bacteria, it automatically transmits. Therefore, is vital to the prevention of toxin in food.
‘Cl. botulinum’ is a heat sensitive microorganism (including inactivated 80ºC and 115ºC) sensitive to acidic pH and (it does not multiply at pH below 4,5). During processing of canned foods should be cooked well (about 120ºC) to remove the most resistant pathogen spores. However, to ensure no contamination in canned ready to eat foods is advisable to boil over 10 minutes before consumption and eliminate the botulinum toxin in the case of having formed. In foods that do not receive heat treatment toxin growth avoids modifying the pH and / or water activity.
The pathogen is inactivated at low temperatures, whereby during the times 'dead', i.e., between a step and a drawing, be sure to keep food at low temperatures. Is not easy to detect the presence of the toxin in food. Therefore, the most important thing when home canning is to incorporate GHP, processing, monitor each step and devote special attention to the guidelines of the recipe, heat treatment, temperature during the process, temperature storage and shelf life of food. It is recommended not canning of animal origin and which by nature are very delicate to handle and susceptible to contamination, and require a high degree of control over their processing.

Storage of canned

COURSE DEVELOPMENT OF CANNED

"CANNED FOOD PRODUCTS AND TRANSFORMATION"
                           60 hours

HOURS: EVENING (3 DAILY HOURS)

OBJECTIVE
Introduce self-employment opportunities through the
marketing of agricultural products.
Through this course will acquire the skills and
theoretical capabilities to produce safe canned products
for processing agricultural and possible commercialization.

DESTINATARI0S
· Women and men.
· Older than 18 years.
· Unemployed.
Preferably affiliated with the
family farming system and / or.

INFORMATION AND REGISTRATION:
VILLAR CITY OF OX
AEDL - VICENTE ANA CORTÉS
Phone: 980 61 92 54 - Aedlvillardelbuey@gmail.com

ENTRIES: UP TO 1 March
15 - 20 LIMITED PLACES
SELECTION WILL BE MADE BY order of registration

COLLABORATE;
Billiard Hall Ox
Ministry of Labour and Social Affairs
COAG COAG UFW ZAMORA
CAS, COLLECTIVE ACTION SOLIDARITY