Interesting recipes for canned squash for the winter



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Squash are the closest relatives of squash and pumpkin. Preserving them for the winter is easy. In addition, when they are canned, sometimes they use the same recipes as for zucchini. The result is always good! However, there are still some differences. For example, it is not recommended to wrap up rolled up jars. Instead, they should be cooled (it is important that there are no drafts in the room). This is due to the fact that with overheating, squash acquire sagging and unpleasant taste.

For the preparation of assorted salad, squash of the smallest size is best suited. And if you tamp them into jars without cutting them into pieces, the workpiece will have a pretty beautiful look. It is also worth remembering that cut squash tastes vary greatly.

Conservation Recommendations

Before starting to preserve squash, they must be washed thoroughly. Most attention should be paid to places with bumps. Vegetables have a rather delicate skin, so you can not peel it. With the help of a well-sharpened knife, the buttocks of squash should be cut off.

Before starting to lay vegetables in cans, they must be dipped in boiling water for five to seven minutes, and then sent to cool with the addition of ice.

If they are small, then it is advisable to cover them whole. Large squash is perfect for making salad or snacks.

The recipe for delicious squash caviar

This amazing caviar is very tasty and does not require a lot of time and effort.

For her, it is necessary to prepare the following ingredients:

  • about two kilograms of squash;
  • one hundred milliliters of vegetable oil;
  • onions - one piece;
  • a few cloves of garlic;
  • a small bunch of dill;
  • some parsley;
  • thirty milliliters of vinegar 9%;
  • a teaspoon of granulated sugar;
  • one and a half dessert spoons of salt.

Now you can proceed to the cooking process:

  1. Prepared squash should be washed in cool water, and then remove the stalk from each vegetable.
  2. Then they need to be cut into rings one and a half centimeters thick. Each ring must be cut into ten identical pieces and remove the remaining seeds.
  3. Now you can do the frying. To do this, pour a little vegetable oil into the pan, and then add circles of vegetables. It is advisable to fry until they acquire softness and a golden hue. Then they need to let cool.
  4. Peel the onion, finely chop and fry. A chilled scallops scroll in a meat grinder.
  5. Peel the garlic cloves, chop and add salt to them.
  6. Next, you need to cut the greens into small pieces (half a centimeter).
  7. All prepared components should be sent to squash. Add sugar and vinegar there.
  8. Rinse each jar well and sterilize for about 10 minutes.
  9. The resulting mixture should be filled in each jar and rolled up.
  10. Turn upside down and allow to cool.

Unique Assorted Vegetables

To cook assorted according to this simple recipe, you will need the following ingredients:

  • tomatoes and cucumbers (small);
  • some young squash;
  • several zucchini and a couple of carrots;
  • a pair of cauliflower heads;
  • slightly boiled white beans (large);
  • head of red onion and a little garlic (two to three cloves);
  • sweet peppers;
  • parsley, dill, celery and a little clove;
  • a large spoon of salt and a couple of tablespoons of sugar;
  • a few pieces of black and allspice, as well as a couple of bay leaves;
  • two liters of water and two tablespoons of vinegar.

The cooking process is very simple:

  1. Cauliflower is sorted into large inflorescences.
  2. Carrots with zucchini cut into mugs.
  3. Squash is cut into several parts.
  4. Seeds are removed from peppers and cut into four pieces.
  5. Greens and all spices are distributed in banks, and vegetables are placed on them.
  6. Prepare the marinade and pour it into sterilized jars.
  7. The preservation is closed and turned upside down.

When the banks have cooled, they are cleaned in a cool place.

Squash with ketchup

In order to cook squash with ketchup for the winter, you will need the following ingredients:

  • two kilograms of squash;
  • a bunch of any greenery and dill inflorescences;
  • peppercorns and cloves of garlic;
  • six glasses of water;
  • five to six spoons of ketchup;
  • a glass of vinegar and a pair of bay leaves;
  • a glass of sugar and two large tablespoons of salt.

Zucchini can be added to squash.

Cooking process:

  1. In clean jars put peppercorns, dill inflorescences, garlic cloves and herbs.
  2. Further squeeze squash as tightly as possible. If they are large, you can cut them into several parts.
  3. Proceed to the preparation of the marinade by mixing water, vinegar, sugar and salt. Then add ketchup and bay leaves to it.
  4. Wait until it boils, pour into jars.
  5. Sterilize for seven minutes and then cover with lids and cover with something warm.
  6. Allow to cool and clean in a cool place.

In the sweet fill

You will need:

  • three kilograms of squash;
  • a few garlic cloves;
  • black currant (leaflets);
  • horseradish root;
  • dill umbrellas;
  • vinegar, salt and sugar in the amount of four tablespoons;
  • water - three liters;
  • black pepper with peas in the amount of eight pieces and several bay leaves.

Prepare them as follows:

  1. Each squash is washed thoroughly, the "ass" is removed and cut into two parts.
  2. In a sterilized jar put all the spices and herbs.
  3. Next, put the squash and proceed to the preparation of the marinade.
  4. The water is brought to a boil and the right amount of sugar, salt, bay leaf and vinegar is added to it. Give a couple of minutes to boil.
  5. Ready marinade fill the contents of the cans. Sterilize for about fifteen minutes and roll up.

Canned squash without sterilization

Preserving squash without laborious and tedious sterilization is a classic recipe, distinguished by simplicity, which was known to our grandmothers. Cute vegetables, resembling flying saucers, are laid in jars, both whole or in pieces. The classic recipe for preservation without sterilization allows you to maintain useful properties, leaving them fresh, supple, piquant and crunchy.

Components for canning:

  • squash not large - 1.5 kg;
  • dill with an umbrella - 2-3 pcs.;
  • garlic - 3-4 cloves;
  • parsley - 3-4 branches;
  • small horseradish leaf - 1 pc.;
  • allspice black (peas) - 4-5 pcs.;
  • bay leaf (medium size) - 4 pcs;
  • vinegar - 2 tbsp. spoons;
  • salt - 1.5-2 tbsp. spoons;
  • thyme and basil - at will;
  • water - 1 liter.

The sequence of preparation of squash for the winter in the marinade:

  1. The first step is to thoroughly wash the vegetables. Trim the tails.
  2. After that, without fail, blanch the vegetables in water, brought to a boil for 7-10 minutes.
  3. We drain the water and send the vegetables to a bowl with ice, where we give them the opportunity to cool, and then proceed to processing cans of boiling water.
  4. We put aromatic components in the jars: greens, parsley, horseradish leaf, bay leaf, dill umbrellas, garlic, peas, as well as basil and thyme according to our own taste preferences. The number of spices and their composition can be changed by the hostess.
  5. We are engaged in the preparation of brine. In the water, brought to a boil, add bulk ingredients. We are waiting for their complete dissolution in water.
  6. Boil the brine again, remove from heat and add vinegar.
  7. The cooled squash now needs to be dipped in a towel and laid out on prepared banks.
  8. Fill the previously prepared brine with squash neck and roll up with sterile lids, without violating the tightness.

Banks should be stored in a cool pantry or basement, where sunlight will not directly fall on the workpieces. Compliance with this rule will allow you to store canned squash for longer.

Sliced ​​for the winter

The following ingredients will be needed:

  • squash and sweet peppers;
  • black pepper peas;
  • dill in the amount of a tablespoon and one fourth of chili peppers;
  • water - liter;
  • a couple of large spoons of salt and sugar;
  • a spoonful of vinegar (large).

Cooking:

  1. Sterilize the jars for ten minutes.
  2. Prepare the fill - pour water, add salt and sugar to it and leave to boil.
  3. Rinse all vegetables and cut into slices or slices.
  4. Tamp on the banks, pour the desired amount of fill, and then add vinegar.
  5. Sterilize the workpiece for about thirty minutes. Then tighten their caps and allow to cool.

Squash with zucchini for the winter

You will need:

  • one kilogram squash;
  • a kilogram of young zucchini;
  • litere of water;
  • two tablespoons of salt and granulated sugar;
  • a pair of bay leaves;
  • eight cloves;
  • two hundred and fifty milliliters of table vinegar;
  • a little ground red pepper and cinnamon.

Canning process:

  1. Each zucchini is carefully washed and cut into circles. The same thing needs to be done with squash.
  2. Jars are boiled over with boiling water, and then filled with a mixture of zucchini and squash.
  3. Then bay leaves and cloves are added.
  4. The water is brought to a boil, the necessary amount of salt and granulated sugar is added to it. Next up are other spices and vinegar.
  5. The finished fill is evenly distributed across the banks.
  6. Water is poured into the pan and the preparations are sterilized within half an hour.
  7. In the end, they clog and remain cool.

Squash with bell pepper in a sweet marinade (video)

If you try to close the squash for the winter at least once, you will fall in love with them forever! Try, experiment, learn new recipes, you will surely succeed! Good luck



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