A selection of recipes for canned sauces for the winter: keep the taste of summer in jars

Many are used to the fact that sauces are prepared immediately before serving the main dish, but this is not at all the case, they can be prepared for the winter. Canned vegetable sauces not only emphasize the taste of the second dish, but also enrich it with new, bright notes. It is hard to imagine that meat can be juicy without Satsebeli or Tkemali sauce. Often, the recipe for such seasonings contains tomatoes, plums, hot peppers and dried herbs. All these products in combination become a striking addition to barbecue, baked meat or fish.

Pesto sauce enriches almost any second dish with spicy notes. With this dressing, even spaghetti will be perceived in a new way. We suggest you familiarize yourself with recipes for canned sauces for the winter, this preparation will allow you to enjoy the taste of your favorite dishes, regardless of the season.

Canned Tomato Sauce for the Winter: Recipe with Bell Pepper

Every housewife will be able to master a simple way to prepare a thick tomato sauce with bell pepper. It is moderately sweet, will appeal to those who do not like sharp refills too much.


  • 1 kilogram of tomatoes and sweet pepper;
  • 7 cloves of garlic;
  • salt and ground pepper to your taste.

We prepare and preserve a simple and tasty dressing:

  1. First you need to rinse the tomatoes well with sweet pepper. Cut the pepper, remove all seeds from the inside. Then cut the vegetables into medium slices.
  2. Place the prepared tomatoes and slices of peppers in a blender bowl, chop. You can also use a meat grinder for this purpose.
  3. Pour the vegetable puree into a deep saucepan, put on medium heat. Bring the contents of the pan to a boiling state, stirring constantly.
  4. Let the mashed potatoes boil for 7 minutes. Then add crushed garlic using a press. Season the sauce with ground black pepper, add salt to taste. Boil still 7 minutes.
  5. Pour hot sauce into sterilized jars, roll up with sterile lids.

After complete cooling, the workpiece can be removed to the pantry.

Satsebili in Georgian, canned for the winter: products and recipe

A delicious Georgian sauce can be prepared on your own, as this uses products that are always at hand. The home version of this workpiece has its own zest, will delight the bright taste of true gourmets.

Ingredients for 7-8 cans of 0.5 liter:

  • 4 liters of tomato juice;
  • 4 bell peppers;
  • 2 pieces of hot pepper;
  • 2 heads of garlic;
  • 400 grams of granulated sugar;
  • 60 grams of salt;
  • 200 milliliters of table vinegar 9%;
  • 20 grams of potato starch;
  • 30 grams of ground coriander;
  • 6 grams of ground black pepper;
  • 1 bunch of fresh dill, parsley and basil.

How to cook homemade satsebel sauce:

  1. Rinse the pepper, remove the seeds. Disassemble the heads of garlic in the teeth, peel. Then twist the pepper along with the garlic. Hot pepper is added as desired, it is not an obligatory component of the sauce.
  2. Pass the tomatoes through the juicer. Leave 200 ml of tomato juice for later.
  3. Mix juice in a deep saucepan, add a mixture of peppers along with garlic, granulated sugar, salt, as well as the necessary spices.
  4. Simmer everything in a pan for 15 minutes, setting the average flame power.
  5. While the vegetables are stewed in tomato juice, you can chop fresh herbs. Add to the rest of the ingredients in the pan. Boil the sauce for 5 minutes.
  6. After this, pour in table vinegar and a glass of tomato juice, which is previously diluted with the required amount of starch. Cook the sauce until cooked for 5 minutes, and then preserve.

Still hot pour the dressing into pre-prepared sterile jars, roll up.

Tkemali homemade sauce: a step by step recipe

A similar preservation, which is presented on the shelves of supermarkets, will not be included in any comparison with home cooking. The cooking process is not at all complicated, and the taste of the sauce is extraordinary.


  • 3 kilograms of plums;
  • 4 bunches of fresh cilantro;
  • 11 large cloves of garlic;
  • 20 grams of seasoning "Hops-Suneli";
  • 125 grams of sugar;
  • 90 grams of salt;
  • ground red pepper - to taste.

Preparation and preservation of tkemali sauce:

  1. Rinse the plums, separate the pulp from the stone. About 3 kg of pulp will be obtained from the indicated amount of crude plum.
  2. Transfer peeled plums to a deep pan, set to simmer on minimal heat. They must be covered and constantly stirred to avoid burning. During extinguishing, there is no need to add water, since the drain during heat treatment will release a sufficient amount of juice.
  3. After 25 minutes of quenching, wipe the pulp through a sieve. Next, transfer the plum puree to the pan and continue cooking the sauce over low heat.
  4. When the mass is smooth, add the "Suneli Hops" along with salt, sugar, and chopped garlic. Ground red pepper can be replaced with fresh. Before adding it to the rest of the ingredients in the pan, finely chop the pod.
  5. Continue to simmer the sauce for another 30 minutes under the lid.
  6. In the meantime, prepare the cilantro. Rinse the greens under running water and chop finely.
  7. After half an hour, add cilantro to the sauce, mix everything and cook for another 40 minutes on low heat. Do not forget to stir the contents of the pan during cooking to avoid burning.
  8. Then pour table vinegar into the sauce, mix.
  9. Boil still 5 minutes, remove the sauce from the stove. Now the stage of canning has come, lay the dressing in sterile jars, cork.

You can serve this dressing with meat or poultry.

Piquant pesto: canned winter sauce

Canned tomato sauces are not uncommon now, but not all cover pesto. Using this recipe, you will prepare an excellent universal dressing in which you feel the richness of tastes and aromas.


  • 100 grams of basil leaves;
  • 50 grams of garlic;
  • 100 grams of Parmesan cheese;
  • 100 grams of pine nuts;
  • olive oil.

Pesto cooking process:

  1. Rinse the basil leaves, and then dry them slightly with a paper towel. Slice the basil in the form of straws. If fresh basil is not at hand, then you can use dried (2 tbsp. L.) Or parsley.
  2. Peel the garlic, cut into small cubes.
  3. Then it is necessary to crush the greens along with the garlic in a mortar to a homogeneous mass resembling pasta.
  4. Grate cheese with a fine grater, mix with cooked pasta. "Parmesan" can be replaced with "Pecorino", then the taste of the sauce will be more piquant.
  5. Now gradually add olive oil, achieve the plasticity of the cream. A softer sauce can be obtained if you add 100 g of pine seeds or the same amount of walnut.
  6. Put the finished paste in jars without filling to the brim. Using a spoon, smooth the top, fill with oil. Next, close the banks.

Before using the sauce, dilute it with hot broth until creamy.

French tomato sauce: homemade recipe with tomatoes and herbs

A simple and affordable sauce recipe that goes well with meat. It perfectly replaces the usual ketchup.


  • 5 kilograms of tomatoes;
  • 500 grams of onion;
  • 2 heads of garlic;
  • 4 bay leaves;
  • 30 grams of tarragon greens;
  • vegetable oil;
  • ground black pepper;
  • granulated sugar to taste.

How to cook:

  1. Cut ripe tomatoes into slices, then steam them under the lid with finely chopped onions, tarragon, and also garlic.
  2. Wipe the resulting mass with a sieve, boil the mashed potatoes in half. This will take about 2 hours.
  3. Place all the necessary spices in cheesecloth, folded in several layers, forming a pouch. Put the spices in the pan to the other ingredients.
  4. Pour the prepared sauce hot over prepared jars, wait for it to solidify completely, then fill to the top with oil. Banks cork.

Store home preservation in a cool and dark place.

Hot ketchup for the winter in a slow cooker (video)

The proposed cooking options for sauces for many housewives will be a godsend. They will help to diversify dishes in the winter with a rich, multifaceted taste and aroma of piquant gas stations. Your preparations will be appreciated by relatives and guests.

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