Canning for the winter: the most delicious preparations



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Very tasty canning for the winter is obtained from vegetables and fruits, if you add a little imagination and experience gained through proven recipes. Some equate canning with a kind of art. But the truth is: if you add not the one, but a different spice, perform a marinade with not always familiar ingredients, then the workpiece can completely change its taste and aroma, play with other notes.

Preservation Methods

Preservation is to create the most unfavorable conditions for microorganisms and their reproduction. Because they spoil food, making them unfit for consumption.

Simple ways to extend the shelf life of vegetables and fruits are carried out using:

  • Physical type of processing - using low or high temperatures. Sterilization or freezing is implied. Such blanks have a long shelf life, useful substances are partially preserved.
  • Biochemical type of processing - food acid is used. For starter and pickling vinegar is often used. It helps to suppress the development of microorganisms. The condition of mushrooms and vegetables remains almost fresh.
  • Chemical type - vegetables are treated with antibiotics (aspirin). A small dosage of antiseptics kills microbes, while not harming human health.
  • Physico-chemical type of processing - using sugar and salt as a preservative. This category also includes drying vegetables and fruits.

A popular way to make tasty and healthy preparations for the winter is to preserve it using vinegar and heat. Harvesting berries and fruits is often done with sugar.

Cherry Tomatoes in Marinade

For a liter can, you need to take the ingredients in such quantity:

  • Cherry tomatoes - 0.5-0.6 kg.
  • Bell pepper - 1 pc.
  • Garlic - 3 cloves.
  • Parsley and dill - 50 g.
  • Bay leaf - 1-2 pcs.
  • Allspice - 3 peas.

For each liter of marinade:

  • Salt - 2 tbsp. spoons.
  • Sugar - 2 tbsp. spoons.
  • Vinegar - 1 tbsp. a spoon.

Cooking:

  1. Rinse the cans thoroughly with boiling water and soda and sterilize them.
  2. Boil the lids for about 10 minutes.
  3. Peel the garlic cloves and cut each into 3 parts.
  4. At the bottom of the can lay garlic, pepper and herbs.
  5. Peel the seeds of bell pepper, cut into 4 parts and put in a jar.
  6. Wash and pierce the tomatoes with a needle several times each of them in the area where the stalk is attached.
  7. Larger tomatoes put below, and on top - smaller.
  8. Pour boiling water over the banks, covering with lids. Leave on for 15 minutes.
  9. Pour water from cans into a pan. Add salt and sugar, boil.
  10. After adding vinegar, stir and pour the marinade into the container.
  11. Roll up the cans.
  12. Flip to the bottom with covers. Wrap with a blanket and leave to cool completely.

When the canned tomatoes have cooled, put them in a cool dark place - wait for the winter.

Ketchup "Torchin": a step-by-step recipe at home

The following ingredients will be needed:

  • Tomato juice - 4 l.
  • Cinnamon - 4 tsp.
  • Coriander - 1 tsp.
  • Black pepper - 1 teaspoon.
  • Hot red pepper - 1 tsp.
  • Salt - 2 tbsp. spoons.
  • Sugar - 2 cups.
  • Vinegar - 1 glass.
  • Starch - 3 tbsp. spoons.

Cooking:

  1. Boil tomato juice on low heat for half an hour.
  2. As soon as the juice boils, collect 1 cup and leave to cool.
  3. Add the spices in full.
  4. After boiling, cook for about 20 minutes.
  5. Dilute starch in a cooled glass of juice.
  6. Gradually stir the juice to pour the mixture with starch.
  7. Boil another 10 minutes.
  8. Pour into banks and tighten.

Crispy Cucumbers Without Sterilization

To create a crunch for cucumbers, oak leaves and horseradish roots are added to the blanks. Thanks to these ingredients, lactic acid is released, which allows preservation without vinegar and sterilization.

Ingredients:

  • Cucumbers
  • Salt.
  • Water.
  • More horseradish root.
  • Different types of greens: branches of dill, tarragon, horseradish leaves, nuts, cherries, currants, oak.
  • Chopped garlic in 1 jar of 2 tbsp. spoons.
  • Hot peppers.
  • Black pepper peas.

Cooking:

  1. Rinse greens and vegetables.
  2. Capsicum, garlic and horseradish cut.
  3. In 3-liter jars, we apply washed vegetables, shifting the layers with herbs, spices, horseradish root, garlic and pepper.
  4. The larger fruits are laid down, upstairs are small.
  5. Fill the container with water to the top. Drain it and prepare a brine on the same water.
  6. Add 100 g of salt to the brine.
  7. After the salt is completely dissolved, pour the brine into jars.
  8. Arrange the jars in deep plates so that the brine does not spread during fermentation.
  9. After a day, the foam rises from above.
  10. Brine roams for 2-4 days.
  11. When the bubbles have disappeared - it's time to pour the brine into a container and boil.
  12. After 10 minutes, drain and boil again.
  13. Add garlic and pour again.
  14. Roll up and turn upside down.

A new recipe for original pumpkin jam from the cook of Alla Kovalchuk

Jams and preserves can be prepared not only from fruits and berries. Pumpkin is also used to make this sweet.

What will be needed for cooking:

  • the pulp of ripe pumpkin sweet varieties - 1 kilogram;
  • drinking water - 500 milligrams;
  • sugar - 500 grams;
  • cinnamon stick;
  • a pinch of nutmeg;
  • apple vinegar - 2-3 tablespoons;
  • cloves and peas of allspice - a couple of each;
  • grated ginger - 1 teaspoon.

How to cook:

  1. Cut the flesh of the pumpkin into medium-sized cubes with a diameter of not more than one centimeter.
  2. For syrup, combine vinegar with water and sugar and boil after boiling for several minutes.
  3. Pour pumpkin cubes with hot syrup and simmer the workpiece over low heat for about seven to ten minutes. Pumpkin cubes should become transparent.
  4. Drain excess liquid from jam. Put all prepared spices in gauze, tie tightly and dip them in a saucepan with jam. Cook it over low heat for another hour, sometimes stirring with a spoon or spatula.
  5. Remove gauze with spices from the finished jam and cool it completely. Then beat it in a blender to a uniform consistency and bring to a boil over low heat, boil for five to six minutes. While the jam is hot, pour it into clean, dry glass containers.

It is the addition of spices that makes jam unusually fragrant and delicious.

Zucchini snack

Delicious squash appetizer is especially in demand.

To prepare, you need:

  • 1 kg zucchini.
  • Apple cider vinegar - 375 ml.
  • 1 lemon.
  • Hot peppers steamed pods.
  • 0.5 l of vegetable oil.
  • 1 tbsp. a spoonful of salt.
  • Ground black pepper to taste.
  • 0.75 liters of water.

Cooking:

  1. Wash and peel the vegetables. Cut zucchini into 5 mm slices.
  2. Mix water with salt and vinegar. Boil.
  3. In the liquid that turned out, boil the squash for 2-3 minutes. Pull them out with a slotted spoon.
  4. Place zucchini on a paper towel.
  5. Pour boiling water over the lemon, remove the zest from it and cut into straws.
  6. Wash red hot peppers, cut into 2 parts. Peel and cut into straws.
  7. Put zucchini with pepper in a preheated frying pan with oil, fry until a golden hue is obtained.
  8. Pepper to taste. Put in a glass container with lemon zest. Add vegetable oil and roll up.

It turns out a very original workpiece. It must be stored in a cool place, no more than 3 months.

Asparagus and Carrot Salad

A new harvest for winter is asparagus beans with carrots.

The following ingredients are required for preparation:

  • Asparagus Beans - 1 kg.
  • 200 g of carrots.
  • Bay leaf.

For the sauce:

  • Onions - 20 g.
  • Carrots - 300 g
  • Tomato - 700 g.
  • Incomplete glass of oil.
  • Salt - 3 tsp.
  • Sugar - 2 tsp.

Cooking:

  1. Peel the asparagus beans from the tails, cut each pod in half.
  2. Put chopped beans in jars, add bay leaf.
  3. Using a fine grater, rub the carrots.
  4. Finely chop the onion.
  5. Fry carrots and onions individually in a pan until golden.
  6. Stir and combine with chopped tomatoes.
  7. Pour in quantity in order to arrange the consistency of the sauce.
  8. Boil for about 5 minutes over medium heat.
  9. Pour the asparagus into the sauce.
  10. Roll up cans and autoclave. Fill it so that the liquid covers 15 mm above the banks. Bring the autoclave to a temperature of 100 degrees. Sterilize for 10 minutes.
  11. Drain the water immediately. Put to cool.

Delicious pickled tomatoes (video)

You need to make preparations for the winter from fresh, well-processed products. The storage location should be low humidity and cold. Do not use rotted or moldy fruits for preservation. Considering important and personal hygiene and cleanliness in the kitchen. Under such conditions, tasty preserves prepared in the summer will delight the family and loved ones in the cold winter.



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