2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14
Patissons - plants from the Pumpkin family - are highly valued for their taste and the variety of dishes that can be prepared from them. Like zucchini, they are fried, caviar is made, pancakes, jam, s alted and marinated. This article is dedicated to this vegetable.
Assorted zucchini with squash
Canned patissons are produced both in pure form and in combination with other vegetables. In particular, an excellent snack is obtained by combining them with zucchini. Cut the vegetables into small pieces - circles, slices or sticks. Blanch them for 3-4 minutes, and then immediately cool them, you can in cold water. Canning squash with zucchini is done in a marinade. To prepare the filling for each liter of water, at least 50 g of s alt is consumed, it can be half as much (25 g) or the same amount of sugar and 70 g of vinegar (9%). If the vinegar is 6%, then it needs 100 g. Cut the onion into half rings, put a layer on the bottom of the jars. Pour into each a few cloves of garlic, a couple of peas of allspice, half a pod of hot, bay leaves. Pack the vegetables tightly while shaking the jars. Pour hot marinade over. Canning squash with zucchini according to this recipe ends with sterilization. Half-liter containers boil for 10-12 minutes, liter - 15, and 3-liter - 20 minutes. Then roll up the jars, put them on the lids, cover, and in a day you can send them for storage until winter.
Patissons marinated whole
No less tempting canning of squash offers this recipe. To implement it, you will need very young vegetables, which should be washed, peeled, boiled in boiling water for 5 minutes, then immediately cooled so that they do not become too soft. Wash greens: sprigs of dill, celery, parsley, horseradish leaves. Cut the hot pepper pods into pieces (5 centimeters each). Peel several heads of garlic (depending on how much squash is supposed to be preserved for the winter): at least 3 cloves should fall on each jar. Now for the marinade. Approximately 400 g of filling is consumed per liter jar. For her, 20-25 g of s alt and sugar are taken. Heat the water, dissolve the rest of the ingredients, let it boil for 15 minutes, strain. Again, pour the marinade into the pan, boil and add quite a bit, literally 6 g, of acetic acid (80% concentration). Put herbs and spices, squash on the bottom of the jars, fill them with warm marinade and sterilize. For containers of 0.5 liters, 5-6 minutes is enough, for liter containers - 12-15. Then roll up, let cool. Such patissons go well with potatoes, pastadishes, meat. Very tasty, believe me! And the smell of spices, especially dill, is so enticing!
Patisson caviar
It is possible to preserve squash without sterilization. For example, if you cook caviar or stew from them for the winter. Now we will tell you how this is done. For each kilogram of patissons, 500 g of carrots, bell peppers, onions and 2 kg of tomatoes are required. Of course, garlic - 3-4 heads, if desired, hot peppers and herbs, 650-700 g of vegetable oil, 65 g of s alt, 50 - sugar (or to taste). Vegetables are finely chopped and stewed in cast iron until tender. At the end of cooking, sugar and s alt are added. Maybe a little vinegar. Pack hot caviar in sterile jars and close. And in winter treat yourself to a very pleasant, mouth-watering snack!
Good luck with your conservation!
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