{"id":695,"date":"2012-09-30T19:12:12","date_gmt":"2012-09-30T17:12:12","guid":{"rendered":"http:\/\/blog.erm.ee\/?p=695"},"modified":"2013-10-07T15:54:59","modified_gmt":"2013-10-07T13:54:59","slug":"hoidised-purki","status":"publish","type":"post","link":"https:\/\/blog.erm.ee\/?p=695","title":{"rendered":"Hoidised purki!"},"content":{"rendered":"
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Kristi \u00dctt, digitaal- ja eriarhiivi hoiuhaldur <\/em>ja Kairi Kaelep, fotokogu arhivaar<\/em>
\n<\/strong><\/p>\n

Toiduainete erinevad s\u00e4ilitamisviisid olid tuntud juba meie esivanematele. Olude sunnil tuli toidu\u00fclej\u00e4\u00e4k tallele panna, et ka mustadel p\u00e4evadel ja talvisel perioodil oleks midagi suhu pista. Hoidistamine t\u00e4nap\u00e4evases m\u00f5ttes j\u00f5udis meile naisseltside \u201esissekeedukursuste\u201c kaudu. N\u00f5ukogude ajal, kui kaupluste riiulitel haigutas t\u00fchjus, aitasid kurgi- ja kompotipurgid katta lauda.<\/p>\n

\"\"<\/a><\/p>\n

ERM Fk 2901:100 Moosikeetjate kursused 20. saj I poolel<\/em><\/p>\n

T\u00e4nap\u00e4eval on oma aiamaa omamine ja hoidistamine suhteliselt tavaline, meile omane. Me ei tea kedagi, kes teaks kedagi, kes ei tee talveks hoidiseid. N\u00e4ib lausa, et mooside, salatite, mahlade jm keetmine on j\u00e4lle laineid l\u00f6\u00f6mas. Koduse saagi sissetegemine on \u00fchelt poolt v\u00f5imalus talvel oma keldrivarudele loota, teisalt pakub see suurt avastamis- ja katsetamisr\u00f5\u00f5mu ning teadmist, et k\u00f5ik, mis k\u00f5htu l\u00e4heb, on enda tehtud ja puhas. Tegemist on teemaga, kus iga\u00fcks v\u00f5ib kaasa r\u00e4\u00e4kida \u2013 kes teeb hoidiseid, kes s\u00f6\u00f6b ja kiidab.<\/p>\n

\"\"<\/a><\/p>\n

ERM Fk 2942:317 Modell Katrin Kaasik reklaamimas porgandimahla. Lehek\u00fclg Tartu Konservitehase reklaamtr\u00fckisest \u201eKonservid lastele\u201c. 1971<\/em><\/p>\n

\u00d5un ja punane porgand<\/em><\/strong><\/p>\n

on purki end torganud<\/em><\/strong><\/p>\n

nagu v\u00e4ikesesse klaasist salve.<\/em><\/strong><\/p>\n

N\u00fc\u00fcd nad ootavad \u00fcheskoos talve.<\/em><\/strong><\/p>\n

Kes nendest tehtud s\u00f6\u00f6ki s\u00f6\u00f6b,<\/em><\/strong><\/p>\n

sel tervis talvel vastu l\u00f6\u00f6b.<\/em><\/strong>
\n<\/em><\/p>\n

Selline lustakas luuletus porgandi-\u00f5unap\u00fcree kohta on kirja pandud Tartu Konservitehase 1971. aasta reklaamtr\u00fckisesse \u201eKonservid lastele\u201c, mis on koos teiste p\u00f5nevate eksponaatidega leidnud tee Eesti Rahva Muuseumi raamatukogu v\u00e4ikesele hoidistamisteemalisele v\u00e4ljapanekule. Muu hulgas saab tutvuda Eesti Rahva Muuseumi isu\u00e4ratavate lemmikhoidiste retseptikogumikuga. V\u00e4ljapanek on avatud k\u00e4esoleva aasta novembrikuu l\u00f5puni. Olete oodatud uudistama!<\/p>\n

 <\/p>\n

Kolm lemmikretsepti meie t\u00f6\u00f6tajatelt:<\/p>\n

\u00dclle ema rabarberit\u0161atni<\/em><\/strong>
\n<\/em><\/p>\n

0,5 kg rabarberit<\/em><\/p>\n

2 tavalist v\u00f5i punast sibulat<\/em><\/p>\n

0,5 kg suhkrut<\/em><\/p>\n

1,5 tl jahvatatud musta pipart<\/em><\/p>\n

1 tl kaneeli<\/em><\/p>\n

2 spl \u00e4\u00e4dikat<\/em><\/p>\n

\u00be dl vett
\n<\/em><\/p>\n

T\u00fckeldatud rabarber ja sibul segada suhkru ja veega, keeta tasasel tulel, kuni k\u00f5ik on pehme. Maitsestada, hoida pidevalt segades tasasel tulel, kuni keedus on piisavalt paks. T\u00e4idetud purgid jahutada, kaanetada, hoida k\u00fclmikus. <\/em><\/p>\n

V\u00f5ib kaanetada kohe kuumad purgid ja need s\u00e4ilivad ka toatemperatuuril v\u00e4ga h\u00e4sti. Eesti Rahva Muuseumi t\u00f6\u00f6tajate t\u00f5eline lemmik!<\/em><\/p>\n

Retsept on p\u00e4rit Maalehe lisalehest \u201eTargu Talita\u201c 4.8.2011.<\/p>\n

 <\/p>\n

Maire musts\u00f5straket\u0161up<\/em><\/strong><\/p>\n

\u00a0<\/em><\/strong>1 kg musts\u00f5straid<\/em><\/p>\n

1 kaun t\u0161illipaprikat<\/em><\/p>\n

300 g suhkrut<\/em><\/p>\n

0,5 klaasi \u00f5una\u00e4\u00e4dikat<\/em><\/p>\n

2 tl jahvatatud kaneeli<\/em><\/p>\n

1 tl jahvatatud nelki<\/em><\/p>\n

0,5 tl jahvatatud muskaati<\/em><\/p>\n

0,5 tl jahvatatud pipart <\/em><\/p>\n

pisut soola
\n<\/em><\/p>\n

Keeda puhastatud marju ja t\u0161illipaprikat viis minutit. P\u00fcreesta saumikseriga. Sega p\u00fcreele sisse suhkur, keeda pidevalt segades, lase seista 20 minutit. Lisa \u00fclej\u00e4\u00e4nud maitseained vahetult enne keetmise l\u00f5ppu. Pane kuumalt purki. Kasuta lisandina lihatoidule.
\n<\/em><\/p>\n

\"\"<\/a><\/p>\n

ERM Fk 2898:26 Hoidised<\/em><\/p>\n

\u00a0<\/em><\/strong><\/p>\n

\u00d5unamoos ingveriga<\/em><\/strong> <\/em><\/p>\n

(sobib h\u00e4sti nt \u00fclepanni pannkookide v\u00f5i tortide vahele, ei voola v\u00e4lja)<\/em><\/em><\/p>\n

1 kg hapusid \u00f5unu
\n2 dl vett
\n0.5 kg moosisuhkrut
\n1 sidruni mahl, riivitud sidrunikoort
\n1 spl v\u00e4rsket riivitud ingverit<\/p>\n

Koori \u00f5unad, eemalda s\u00fcdamed, t\u00fckelda. Piserda tumenemise v\u00e4ltimiseks aeg-ajalt sidrunimahlaga (natuke mahla ja riivitud sidrunikoort v\u00f5id ka moosisse lisada).
\nPane vesi suhkruga paksup\u00f5hjalisse potti, pott kuumale pliidile ja lase suhkrul lahustuda. Lisa \u00f5unad, lase keema t\u00f5usta, alanda kuumust ja keeda 15 minutit. Lisa ingver ja keeda veel u 10 minutit, kuni \u00f5unad on t\u00e4iesti katki keenud. Villi moos purkidesse.<\/p>\n

 <\/p>\n

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<\/div><\/div>","protected":false},"excerpt":{"rendered":"

Kristi \u00dctt, digitaal- ja eriarhiivi hoiuhaldur ja Kairi Kaelep, fotokogu arhivaar Toiduainete erinevad s\u00e4ilitamisviisid olid tuntud juba meie esivanematele. Olude sunnil tuli toidu\u00fclej\u00e4\u00e4k tallele panna, et ka mustadel p\u00e4evadel ja talvisel perioodil oleks midagi suhu pista. Hoidistamine t\u00e4nap\u00e4evases m\u00f5ttes j\u00f5udis meile naisseltside \u201esissekeedukursuste\u201c kaudu. N\u00f5ukogude ajal, kui kaupluste riiulitel haigutas t\u00fchjus, aitasid kurgi- ja kompotipurgid…<\/p>\n","protected":false},"author":1,"featured_media":697,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[7],"tags":[],"class_list":["post-695","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-naitus"],"yoast_head":"\nHoidised purki! - Eesti Rahva Muuseumi ajaveeb<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/blog.erm.ee\/?p=695\" \/>\n<meta property=\"og:locale\" content=\"et_EE\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hoidised purki! - Eesti Rahva Muuseumi ajaveeb\" \/>\n<meta property=\"og:description\" content=\"Kristi \u00dctt, digitaal- ja eriarhiivi hoiuhaldur ja Kairi Kaelep, fotokogu arhivaar Toiduainete erinevad s\u00e4ilitamisviisid olid tuntud juba meie esivanematele. 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