Canning vegetables for the winter: interesting recipes

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Canning vegetables is one way a person can extend the time they can enjoy the taste of their favorite foods. Of course, these days in stores all this is sold all year round. But nothing compares to the pleasure of opening a jar of vegetables prepared by one's own hands in winter or for the festive table.

Homemade

People are arranged in such a way that, even against their will, they constantly think about tomorrow. First of all, this applies to housewives, for whom the desire to stock up has become a common thing. Taking care to feed their families, they try to make home-made preparations as much as possible so that even in the most difficult time they do not feel a shortage of certain products. This mainly applies to vegetables. The choice of object and the method of processing depends on national traditions and taste preferences. For example, in Russia, canning vegetables has always started with the simplest s alting option. It has been known about it since time immemorial. Cucumbers are without a doubt the most popular canned food.

They are s alted and pickled in a variety of ways. For one of the most interesting options, you need the following products: fresh cucumbers, spices for pickling and pickling, 90 grams of s alt 40 grams of sugar and the same amount of vinegar, as well as dill umbrellas, horseradish leaves and a few cloves of garlic.

Canning vegetables is as follows:

1. First, vegetables and herbs must be washed, and the garlic must be peeled.
2. Then place additional ingredients on the bottom of the jar, and then fill it to the top with cucumbers.
3. Pour boiling water over the products in the jar. It will take approximately one and a half liters.
4. After 15 minutes, drain the water and bring it to a boil again.
5. Directly add the rest of the recipe ingredients to the jar.
6. Pour everything with re-boiled water and roll up.

To cool the jars, it is better to turn them upside down. This will allow the caps to undergo additional sterilization.

Alternative

Some believe that canning vegetables must be accompanied by rolling cans with metal lids. There is an opinion that this way products are less susceptible to external influences. However, this is not entirely true. Cucumbers stand for a long time and turn out to be no less tasty, even if you use nylon lids for canning. As an example, we can offer a recipe that will require: cucumbers, garlic, raspberry, currant, horseradish and cherry leaves, cloves, allspice peas and 1 dill umbrella.

Potechnology, such a process is no different from the previous version:

1. Banks must be sterilized before work. To do this, they can be held over the steam or briefly put in the oven.
2. After that, some spices must be put on the bottom.
3. Next come the cucumbers themselves.
4. From above they must be covered with the same leaves and pour the remaining spices.
5. Fill jars with boiling water and wait 10 minutes.
6. Drain the water and make a marinade out of it, adding s alt and sugar.
7. Fill jars to the top with this solution.
8. Dip the lids in boiling water for 15 seconds, and then close the jars with them, dropping strong vinegar essence on each.

After cooling, the lids will cling even more tightly to the neck, which will exclude any penetration of air from the outside.

Stocks for the winter

Most often, vegetables are preserved at home for the winter. In many homes, this has become a good habit. The second most popular object of preparations are tomatoes.

There is a rather interesting option that requires certain components: 2 kilograms of tomatoes, a glass of vegetable oil, 2 liters of water, bay leaf, 2 onions, 100 grams of s alt and sugar, herbs, 90 grams of vinegar and spices.

In this case, the preservation of vegetables for the winter is somewhat different:

1. First, boil a liter of water.
2. After that, you need to dissolve s alt, spices, sugar in it, and add vinegar and herbs.
3. The solution shouldsimmer for about 1 minute. Then it can be removed from the fire.
4. Peel the onion and carefully cut it into rings.
5. Put tomatoes in pre-sterilized jars, and then cover with onion and bay leaf on top. Garlic can also be added if desired.
6. Fill the free space in the jars with freshly prepared marinade.
7. Cover them on top with metal lids and sterilize in a water bath for 10 minutes.
8. Then you need to add vegetable oil to each jar and finally roll them up.

On this, the preservation of vegetables for the winter can be considered over. After that, it remains only to cool them and put them in a cool place. And in a couple of months you will be able to enjoy the unique taste of juicy and fragrant tomatoes.

Good addition

Recipes for preserving vegetables are especially popular when the products are cooked in natural filling.

A striking example of such a successful combination is peppers made in tomato sauce. The list of ingredients in this case is also small: 2 kilograms of sweet pepper, 3 kilograms of tomatoes, 40 grams of s alt, 30 grams of vinegar, 150 grams of sugar and the same amount of vegetable oil, allspice and bay leaf.

The cooking procedure consists of several successive steps:

1. First, the tomatoes need to be washed, and then, passing through a meat grinder, put into a saucepan and cook for 40 minutes, periodically removing the foam.
2. Add to boiling masss alt, vegetable oil, sugar and wait 5 minutes until they are completely dissolved.
3. Remove the stems from the peppers along with the seeds, and then randomly cut the remaining pulp into cubes.
4. Add chopped vegetables to the boiling mass and wait 10 minutes.
5. Introduce spices, vinegar and let the mixture boil for another 5 minutes.

After that, the mass can be laid out in banks, rolled up and stored in a cool place.

Vegetable convenience foods

There are various reasons for preserving vegetables for the winter. Recipes are sometimes designed in such a way that the finished product is not an independent dish, but only a semi-finished product. Take, for example, canned beets.

It is usually prepared in order to be used later at the right time as a side dish or one of the components of another, more complex dish. For this work you will need: 800 grams of fresh beets, peppercorns, and 50 grams of s alt per liter of water.

Cooking process:

1. Vegetables selected for preservation must be washed and then put into a saucepan and cooked in the usual way.
2. After cooling, the products must be peeled.
3. Then the fruits must be chopped randomly.
4. Boil a measured amount of water and dissolve the s alt in it.
5. Put pieces of vegetables in jars, add pepper, and then pour everything with prepared brine.
6. Sterilize them for 10 minutes under the lid, and then finallycork.

This type of preservation is very convenient, since at the right time the semi-finished product is completely ready for use.

Custom solution

As a rule, housewives preserve vegetables in large volumes. For this, two- or three-liter jars are most often used. But sometimes for dinner or for the festive table you want to have different types of vegetables. You have to open several cans, which in itself is very irrational, because it is not always possible to eat their entire contents. Leftover food spoils and has to be thrown away. To prevent this from happening, it is better to preserve assorted vegetables for the winter.

There are many options for such a solution. One of the most popular includes the following components: 1 kilogram of tomatoes, sweet peppers and cucumbers, 2 onions, 6 dill umbrellas, a couple of heads of garlic, 8 allspice peas, 2 carrots, a teaspoon of vinegar essence, and 2 tablespoons of sugar and s alt.

Cooking such a platter is quite simple:

1. First you need to sterilize the dishes.
2. Then you need to prepare the vegetables. After repeated treatment with water, they need to be processed: hold the cucumbers in cold water for a couple of hours, peel the garlic, and remove the seeds from the peppers.
3. After that, the products must be chopped. To do this, it is better to cut the carrots into thick rings, the pepper into strips, and cut the onion into 4 parts.
4. After that, all the prepared ingredients need to be put into jars and pouredboiling water. This will destroy putrefactive bacteria and microorganisms that may be in them.
5. After 15 minutes, drain the water into a saucepan, add sugar and s alt and put on fire again.
6. After boiling, add the essence to the solution and pour the prepared marinade over the food again.
7. Now you just need to roll up the jars and, wrapping them in a blanket, put them to cool.

This option is convenient because it does not require additional sterilization. This allows you to significantly save the time required for work.

Convenient option

Some housewives like another interesting way - canning vegetable salads.

This is very convenient, since in winter the necessary components cannot always be found. And in this case, when you open a jar, you get not just individual products, but a ready-made full-fledged dish. For example, lecho with zucchini and eggplant. To prepare it, you need: 1 kilogram of carrots, eggplants, sweet peppers and zucchini, as well as a bunch of parsley and dill.

For the sauce: 2 kilograms of tomatoes, 2 heads of garlic, 0.5 cups of table vinegar, 5 black peppercorns and 4 allspice, one and a half cups of sugar and vegetable oil, 2 bay leaves and a teaspoon of coriander.

The process consists of several stages:

1. First you need to chop the vegetables: cut the pepper into rings, eggplant with zucchini - into circles, chop the greens, and grate the carrots. Prepared foods should be poured into a deep saucepan.
2. Then followsprepare the sauce. To do this, the first thing you need to grind the tomatoes in a blender.
3. Add sugar, butter, s alt and grated garlic to them.
4. Add the sauce to the pot with the main products and simmer for an hour.
5. Spread the finished mass into jars and roll up.

Such a lecho after cooling can stand in the basement for a long time. In winter, such a salad will be a real find.