Recipes. Home Canning. Gas Stations. Blanks. Salads. Vegetable Mix. Vegetables. A Photo

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Recipes. Home Canning. Gas Stations. Blanks. Salads. Vegetable Mix. Vegetables. A Photo
Recipes. Home Canning. Gas Stations. Blanks. Salads. Vegetable Mix. Vegetables. A Photo

Video: Recipes. Home Canning. Gas Stations. Blanks. Salads. Vegetable Mix. Vegetables. A Photo

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The time has come for autumn preparations. You have received a good harvest of vegetables from your beds, greenhouses, greenhouses. How to store all this for the winter?

If you do not have experience in harvesting vegetables yet, then pay attention to the general terms

Sterilization of cans and lids

I pre-sterilize jars over boiling water: up to 1 liter - 2-3 minutes, larger volumes - 3-5 minutes. It is very convenient to use for this a special lid with a hole the size of the neck of the jar, which is placed on top of the pan. The bank is very stable. Be sure to boil metal lids for canning for 3-5 minutes before sealing the cans and take them out directly from the boiling water. (But sterilization of cans filled with blanks and covered with lids is very rare and I stipulate it in recipes.)

Canning vegetables
Canning vegetables

© The Gifted Photographer

Wrapping cans

I wrap and turn over cans always and with any preparations, be it salads, compotes or marinades. To wrap the cans, I use some old warm clothes. I keep the jars wrapped up until they cool completely, and only after that I turn over and put them in a permanent storage place.

Storage of workpieces

The blanks that will be stored in the winter at the dacha, I make only at the dacha. I try to close everything that is intended for use at home (in a city apartment) only in an apartment. If you follow this rule, then there will be no problems with banks. They stand well, sometimes even for 2 or 3 years, although, of course, they should not be stored so much. If you have to bring jars with blanks from the dacha, then I store them only in the refrigerator, otherwise the lids will swell.

Using vinegar

I prefer to add 6% vinegar to salads, and 9% to marinades.

Let's start with the simplest

Dressing for borscht

3 kg of beets, 2 kg of carrots, 2 kg of sweet pepper, 3 kg of tomatoes, 2 fruits of hot pepper, 0.5 l of vegetable oil, salt to taste

Grate the beets and carrots on a coarse grater, chop the bell peppers, mince the tomatoes. Pour sunflower oil into a saucepan, put it on fire, let the oil boil. Put beets and carrots in it, boil for 15 minutes, then add the rest of the vegetables, bay leaf and simmer for 1 hour. Put the hot dressing in sterilized jars and roll up.

From the specified amount of products, you will get 15 half-liter cans of the blank, which can be used not only for cooking borscht, but also as a salad (very tasty!).

Eggplant salad

10-20 pcs. eggplants, bell peppers and tomatoes, 4-5 onions, 1 glass of water, 2 tbsp. tablespoons of salt, half a glass of vegetable oil, vinegar

Eggplants (without peeling), coarsely chop the peppers and tomatoes, chop the onion into rings. Put all the ingredients, with the exception of vinegar, in a saucepan and simmer until tender (25-30 minutes after boiling). Put the prepared mass of hot vegetables in liter jars. Pour 1 teaspoon of vinegar into each jar and roll up the lids.

"Lecho" with tomatoes

3 kg of sweet pepper, 2 kg of tomatoes, 150 g of garlic, 1 fruit of hot pepper, 1 bunch of parsley and dill, 1 glass of vegetable oil, half a glass of vinegar, 50 g of salt, half a glass of sugar

Cut sweet peppers into long thin strips. Pass the tomatoes, garlic and hot peppers through a meat grinder. Finely chop the greens. Put everything in a saucepan, mix and pour with a mixture of oil, vinegar, salt and sugar. Cook for 25-30 minutes. Put the hot mass in jars, roll up the lids, turn over and put in a warm place until it cools completely.

Canning vegetables
Canning vegetables

© Matt McGee

"Lecho" with cucumbers

5 kg of cucumbers, 2.5 kg of tomatoes, 1 kg of sweet pepper, a glass of sunflower oil, vinegar and granulated sugar, 3 full tbsp. tablespoons of salt, 1 head of garlic

Peel the bell peppers from seeds, mince together with the tomatoes, put in a saucepan, add salt, sugar, oil and vinegar and put on fire. Bring to a boil and simmer for 10 minutes. Cut the cucumbers into thin rings and put in the boiling mass, bring to a boil again and simmer for 15-20 minutes. Finely chop the garlic and add to the salad 5 minutes before stewing. Put the prepared hot mass in jars and seal with lids.

Pepper salad

1 kg of bell pepper, 1 kg of onions, 2 kg of tomatoes, 1 kg of carrots, 1 glass of vinegar and vegetable oil, according to the ZST. tablespoons of sugar and salt

Wash and cut the vegetables, put them in a saucepan, add vinegar, vegetable oil, salt, sugar, stir, cover and simmer until tender (15-20 minutes after the start of the boil). Put the prepared hot salad in jars and roll up the lids.

Tomato and onion salad

The number of tomatoes and onions is taken arbitrarily, to taste. Brine: for 3 liters of water, 30 black peppercorns, 15 bay leaves, half a glass of vinegar, 9 tbsp. tablespoons of sugar, 4 tbsp. soapy spoons, 3 tbsp. tablespoons of sunflower oil

Cut the washed and dried tomatoes into slices, cut the onion into rings. Place in sterilized jars in layers, alternating tomatoes and onions. Pour boiling brine over vegetables in jars and seal with lids. In this form, the product stands well in the refrigerator. If there is a need to store it in a regular room, then the cans before sealing, but already covered with lids, are best sterilized within 3 minutes.

Once you have mastered simple recipes, you can try to make the blanks more complex

Assorted vegetables No. 1

For a 3-liter jar I take: 7-8 fresh cucumbers, 2-3 brown tomatoes, 2-3 whole peeled onions, 4-5 large cloves of garlic, 1 parsley root, 2-3 sweet peppers, a few pieces of horseradish, a sprig of dill, pieces of head of white cabbage - as needed

The composition of the marinade: 1.5 liters of water, 4 tbsp. tablespoons of sugar, 2 tbsp. tablespoons of salt, 0.5 cups of vinegar

Sterilize the jar, put vegetables in it, filling the voids with pieces of cabbage. Prepare the marinade: put all its ingredients (except vinegar) in a saucepan, boil, pour in the vinegar and immediately remove from heat. Pour the vegetables into the jar hot. Roll up the lid.

Canning vegetables
Canning vegetables

© The Gifted Photographer

Assorted vegetables No. 2

I have been using this recipe for a very long time. Its whole point is that any vegetables that are available in a completely arbitrary combination are taken - who likes what more: someone will put almost one cauliflower, and someone more onions and carrots. I usually close many jars at once, combining vegetables as I please. I choose small vegetables because they don't need to be cut. I indicate the approximate amount for the first sample per liter jar:

3-5 pcs. small carrots (you can also large, but be sure to cut), 1-2 fruits of sweet pepper, 3-5 pieces of cauliflower inflorescence, 5-7 cloves of garlic, 1 onion bulb (or 7-10 bulbs of multi-tiered onions), 1-2 very small squash, 1-2 small (5-7cm in diameter) zucchini, 2-3 small cucumbers, 7-10 small tomatoes, 5-7 small apples (you can also large, but cut). If some of the listed vegetables and fruits are not there, then you can do without them. For the assortment, you also need: 1 hot pepper fruit, parsley roots, greens (2-3 sprigs of dill, 1 sprig of parsley, 1-2 sprigs of tarragon per jar, but I put only one herb in each jar)

The composition of the marinade: 1 liter of water, 4 teaspoons of salt, 6 teaspoons of sugar, 3 bay leaves, 7 cloves, 5 black and allspice peas, vinegar at the rate of 2 tbsp. spoons per liter jar

All vegetables prepared for assorted must be blanched in boiling water for 2-3 minutes. Wash one liter jars, sterilize, put a piece of hot pepper, parsley root, herbs on the bottom of each jar, lay vegetables in rows. Prepare the marinade: add all the ingredients, except vinegar, to the water, boil. Pour jars of vegetables with hot marinade. Add 2 tbsp to each jar. tablespoons of vinegar (or 1 teaspoon of vinegar essence). Roll up the jars with lids and wrap them until they cool completely.

Beetroot salad and more …

1 kg of beets, 0.5 kg of onions and carrots, 1.5 kg of tomatoes, 1 tbsp. a spoonful of salt, 0.5 cups of sugar and vegetable oil, 3 tbsp. tablespoons of vinegar

Grate the beets and carrots on a coarse grater, cut the onion into half rings, the tomatoes into slices. Put everything in a saucepan, bring to a boil and simmer over low heat for 40 minutes. Add vinegar 5 minutes before the end of cooking. Put the hot salad in jars and roll up.

Canning vegetables
Canning vegetables

© Southern Foodways Alliance

Adjika is delicious

3 kg of tomatoes, 0.5 kg of onions, carrots, sweet peppers and apples, 1 glass of sugar, 0.5 l of sunflower oil, 1.5 tbsp. tablespoons of salt, 20 g of garlic, 1 tbsp. a spoonful of ground red or 2 tbsp. tablespoons of black pepper (it is possible without pepper, then the adjika turns out to be very tender, and some pungency in it will be due to other products)

Wash the vegetables, dry, peel, remove seeds and stalks from apples and peppers, mince, put in a saucepan, stir and cook over low heat for 2.5 hours under a lid. Arrange the hot mass in jars, roll up, turn over and wrap until it cools completely.

Cucumber salad

3 kg of cucumbers, 0.5 kg of onions, 5-6 heads of garlic (garlic - to taste, it can be half as much), 1 glass of vegetable oil, sugar and vinegar, 100 g of salt

Cut the cucumbers into slices, onion rings, chop the garlic, put in a saucepan. Add salt, sugar, oil and vinegar and leave for 12 hours. After that, put the salad in sterile jars, roll up the lids (it is permissible to close them with plastic lids). You can only store the salad in the refrigerator, but when you open the jar, the aroma from the cucumbers is as if they had just been picked from the garden.

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