Canning blank cooking recipes written. What is the secret of grandmother's conservation

14.09.2020 Cakes

Lecho is a great Hungarian appetizer, very popular and beloved by many. And, as is often the case with famous dishes, lecho has many variations of performance. I also cook lecho for the winter, and, as you can imagine, there are several recipes for this preservation in my cookbook. Today I would like to introduce you to one of them.

Classic recipe

The peculiarity of this lecho is that it contains, in addition to the standard ingredients: tomatoes, bell pepper and onions, also includes a carrot. It gives the appetizer a special charm with its sweetness and perfectly complements the rest of the vegetables.

How does it taste? Fine!

The recipe for this blank is simple - you know, I don't like intricate preservation, which takes a lot of time and effort. No, this lecho will not cause you any difficulties, but I promise you an excellent result in the end! Such lecho can be not only a snack, but also excellent vegetable side dish for meat dishes in the cold season.

Ingredients required

2 kg of bell pepper;
3 kg of tomatoes;
0.5 kg of carrots;
0.5 kg of onions;
1 head of garlic (4-5 cloves);
100 ml of vegetable oil (5 tablespoons);
5 tablespoons of vinegar 9%;
2-3 tablespoons of sugar (to taste);
2 tablespoons of salt;
ground black pepper to taste.

* Indicated weight of peeled vegetables. From this amount of ingredients, approximately 5 liters of preservation are obtained. If you want to cook a smaller amount of lecho, proportionally reduce all ingredients by 2, 3, or 4 times. Accordingly, and the exit finished products will decrease by the same number of times.

How to preserve step by step

For preservation, choose ripe fleshy red tomatoes. It is advisable to use bell peppers in a bright color - then the appetizer will be even more appetizing.

We wash the tomatoes and, after making a cross-shaped incision on the side opposite to the attachment of the stalk, pour boiling water for 2-3 minutes. Remove the skin from the tomato and chop finely. This can be done at will and at your discretion.

Peel the carrots and rinse thoroughly. We rub the carrots on a coarse grater.

Peel the onions, rinse and cut into small cubes, about 0.5 cm each. Peel the garlic, rinse and pass through a press.

We wash the bell pepper, cut it in half lengthwise, remove the sepal, seeds and partitions. Cut the pepper into about 1.5 cm pieces.

In a saucepan with a thick stainless steel bottom (in an enamel pan, the lecho will burn), pour half a glass of water and put the tomatoes. Cover the saucepan with a lid and bring the mixture to a boil.

Add the carrots, stir and simmer under a lid over low heat for 15 minutes.

Add onion and garlic, stir and simmer for 10 minutes after boiling.

Add bell pepper to the pan and, stirring, simmer after boiling for 10 minutes.

Add salt, sugar, black pepper (optional), add vegetable oil and stir. Simmer after boiling for 10 minutes.

Nothing blooms or ripens forever. In cold latitudes, summers are short, and there are so few fruits and vegetables. What should we do if expensive foreign or greenhouse vegetables and fruits on store shelves in winter do not attract us too much?

We have a delicious answer to that question - canning!

Cucumbers and tomatoes, sauerkraut, compotes and preserves. So much can be preserved for the long winter months, not only preserving the beneficial properties of the products, but also creating full-fledged tasty dishes.

Salads, snacks, desserts, dinners. All this is conservation.

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20.06.2019 Slimming exercises

Canning is a special heat treatment and hermetic sealing of vegetables, fruits, berries, meat or fish in such a way that the products retain their taste and useful properties for a long time and do not deteriorate during storage. To carry out this process correctly, you need to know the basic rules of canning and its technology.

In this article, we will consider the technology for preparing and preserving food in cans, and also present the simplest and most proven recipes in practice. winter preparations from vegetables, fruits and mushrooms.

The canning process at home should be carried out in strict accordance with the technology (Figure 1). Only in this case the workpieces will not deteriorate during storage, and the taste of vegetables and fruits will be pleasant.

Among general advice home canning should be highlighted:

Preparation of cans and lids: the containers in which the food will be stored must be carefully examined. There should be no cracks or chips on them. Otherwise, the can may burst during filling or during storage. In addition, jars and lids should be thoroughly rinsed with soda solution and sterilized with hot steam from a saucepan or oven before filling. This stage is necessary for the destruction of pathogenic bacteria that may be on the surface of the cans.
Selection of products: for conservation, only high-quality fruits with dense pulp and no signs of damage on the skin are selected. In addition, it is advisable to sort the fruits by size, variety and degree of ripeness. This way you can be sure that all products are evenly saturated and retain their taste.
Preparation of additional ingredients: depending on the type of preparation, you will need not only salt and sugar, but also vegetable oil, vinegar and spices. The latter, as a rule, are used for canning vegetables and salads from them.

In addition, you need to prepare a seaming key in advance, with which the cans will be hermetically sealed with metal lids.

Do not forget about safety precautions. Since most home canning recipes involve heat treatment of food, remember that you only need to remove the jars from the water for sterilization with heavy gloves, and if you are sterilizing the lids in boiling water, use special tongs to remove them from the liquid.

Figure 1. Home canning

In most cases, rolled up cans with blanks must be turned upside down. This is necessary so that the brine is evenly distributed over the container and soaks all the products. So that in the process the lid does not come off and you do not burn yourself with boiling water, you need to turn the container over correctly. With one hand, you need to hold it by the bottom, and with the other, hold the lid tightly. In addition, during the seaming process, you need to check the tightness of the closure with your fingers: the securely fixed metal lid has no burrs and notches.

Can sterilization methods

Before starting preservation, you need to properly prepare the jars. This process primarily includes the sterilization of containers (Figure 2).

Note: All jars and lids must be rinsed beforehand. hot water with soda. It is not recommended to use ordinary household chemicals for washing, as some of the soap solution may remain inside the jar. This will spoil the taste of the preform and may shorten its shelf life.

As a rule, cans are sterilized with hot air, steam or boiling water. For example, if you plan to roll up just a few cans, you can process them one at a time by hanging them on the spout of a boiling kettle for a few seconds. You can also use a special grate, which is installed on a pot of boiling water, and jars are installed with the neck down from above.

Figure 2. Preparation and sterilization of cans

But, if you plan to preserve a large amount of vegetables and fruits, it is better to use sterilization methods in which all cans are processed with hot air at once. For this purpose, you can use a dishwasher or conventional oven. In the first case, the containers just need to be loaded into the machine and, without adding detergent, start the washing mode at the highest temperature. If you don't have a dishwasher, you can put the cans in the oven (neck down) and then turn on the heating. The jars will gradually warm up, but for high-quality processing they should be left for about 40 minutes.

Bank preservation process

The initial stages of canning, namely the preparation of fruits, jars and lids, were described above, but these are not the only nuances that should be considered when preparing home winter preparations.

Note: An important role in the successful home canning is played by the technology itself for seaming cans using vacuum, metal or nylon lids.

The direct process of conservation in banks includes the following stages:

Filling containers: you need to lay out the products in such a way that they do not reach the top of the jar by 1-2 cm. Moreover, the containers themselves should not have cracks or chips, since in the process heat treatment or such a jar may burst during storage.
Sterilization: for additional heat treatment and extension of shelf life, the workpiece is sterilized in boiling water. The duration of sterilization depends on the type of workpiece and the volume of cans, the larger it is, the longer the sterilization should be.
Sunset: as a rule, metal lids are used for hermetic sealing of cans, which are fixed with a special key.
Cooling and storage: the rolled up jar with the workpiece must be turned upside down, wrapped and left in this position until it cools completely at room temperature. This requirement applies mainly to vegetable curls, since the products inside the jar must be evenly saturated with the marinade. If you canning jams or compotes, you do not need to wrap the jars.

If you followed the canning technology exactly and carried out all the steps correctly, the workpieces will be well stored at room temperature, for example, in the pantry of a city apartment.

Separately, one should dwell on devices that are used for home canning (Figure 3). The most traditional way of closing cans is considered to be metal SKO lids, which hermetically seal the container using a special key. The only drawback of such lids can be considered their disposability: after opening the can, the lid cannot be reused, but only such a device guarantees an absolutely hermetically sealed can.

Figure 3. Devices for seaming cans

For salty or sauerkraut, tomato and cabbage most often use reusable nylon caps that can be easily put on and removed from the jar. The only drawback of this storage method is the fact that the workpieces can only be stored in a cool place: in the cellar, on the balcony or in the refrigerator. Jars with a yoke lock, which securely fixes the lid to the container, are considered no less popular. However, such devices can only be used for short-term storage, and the products themselves must be constantly in the cold.

But the most in a modern way preservation of food is considered to be a vacuum lid, which is supplied with the pump. After putting the lid on the jar, a pump is connected to it, which pumps out air from the container. As a result, the jar is hermetically closed, and the products remain tasty and fresh. However, as practice shows, such lids are not suitable for all products. For example, when canning cucumbers, jars often explode, as the flesh of this vegetable releases oxygen, which rips off the lid.

Vegetables, fruits, mushrooms, meat or canned fish roll up in a bank using different technologies, although general principles preparation of fruits and jars remain the same. For example, meat and fish preparations require mandatory long-term sterilization so that pathogens do not multiply inside. Vegetables and mushrooms also require heat treatment (sterilization), while jams and compotes from fruits and berries undergo minimal heat treatment, but at the same time they are successfully stored throughout the winter.

Since canning each type of vegetables has its own nuances, we will consider the features of preparing winter preparations from the most popular products in more detail.

Home canning of whole vegetables without fail includes the preparation of a marinade from salt, sugar, vinegar, vegetable oil and spices. Pickle recipes differ depending on the recipe and the type of vegetables used (Figure 4).

Spices, cherry, currant and oak leaves are placed in the jars themselves to give the blank an additional aroma. If winter salads, sauces or other dishes of a puree-like consistency are canned, the marinade and spices are not prepared separately, but added to the dish directly during cooking.

Figure 4. Canning vegetables at home

It is very difficult to give the most popular canning recipes for all vegetables, since there are extremely many of them, therefore, as an example, we will consider canning tomatoes with garlic, since this preparation has a pleasant spicy taste.

Note: As a rule, whole cucumbers and tomatoes are canned in large three-liter jars, so we will give the amount of ingredients just for a container of this volume.

You will need about 2 kg of tomato, 2 medium heads of garlic (or 1 large), 2 tablespoons of salt, 4 tablespoons of sugar, 3 tablespoons of vinegar, and any spices of your choice. Leaves and horseradish root, dill umbrellas, cherry or currant leaves, black and allspice are best combined with tomatoes, and Bay leaf.

Now let's get down to step by step cooking dishes:

Put spices in clean sterilized jars. To make the preparation fragrant, be sure to add chives, dill umbrellas, horseradish leaves and root and black peppercorns to the jar. Other spices can be added to your liking.
Next, fill the jar tightly with medium tomatoes and cover with another dill umbrella. Now fill the jar with boiling water, cover and leave for about 30 minutes.
When the water in the jars has cooled down a bit, drain it into a separate saucepan and add salt and sugar. Now you need to put the container on fire and boil the liquid. When the marinade has boiled for a few minutes, add vinegar to it, turn off the heat and immediately pour it into the jars.

Then it remains only to tightly seal the jars, turn them upside down, wrap them up and leave to cool at room temperature, after which the containers can be transferred to the storage room. As you can see, this recipe does not involve sterilizing the finished product. It is not required, since tomatoes undergo the necessary heat treatment when pouring boiling water, and vinegar, which is added to the marinade, plays the role of a natural preservative.

How to preserve fruit

Winter preparations from fruits and berries are not only tasty, but also useful way to add variety to the winter diet. These products can be used to make not only traditional jam or compotes, but also jam or jelly.

To prepare a truly tasty fruit preparation, you need to select and prepare the raw materials correctly. Only undamaged fruits with firm pulp are suitable for whole preservation. It is better to cook jam or juice from burst or overripe berries (Figure 5).

When preserving fruit, you should take into account the following recommendations:

The fruits must be washed whole, together with the stalks, in order to prevent the loss of juice. After washing, the fruit must be dried on a sieve.
Sugar is added depending on the sweetness of the fruit: for sour fruits, you will need about 200-250 grams of sugar per half a kilogram of raw materials, and for sweet ones, no more than 150 grams.
When preserving compotes, the fruits are placed in jars, poured with hot boiled water and sterilized. If you plan to cover fruit in own juice, they are placed in jars in layers, sprinkling each with a tablespoon of sugar. After that, the containers are sent for sterilization.

Figure 5. Stages of fruit preservation on the example of apples

As a rule, the process of preparing winter preparations from vegetables and fruits includes sterilization. For liter cans its duration is 30 minutes. If the volume of the container is less, the duration of sterilization is reduced by 10 minutes, and if it is more, then 10 minutes are added for each liter of volume.

Mushrooms and pickles

Salted or pickled mushrooms are a great addition to festive table, especially since the process of preserving them for the winter does not present any particular difficulties (Figure 6).

First of all, you need to sort out the mushrooms and clean them of leaves, earth and other debris. Then they are laid out in a separate pan, filled with water and boiled for half an hour. Then the liquid is drained, the mushrooms are thrown into a colander and excess water is allowed to drain.

Note: Small mushrooms can be salted or pickled whole, while larger ones are best cut into several pieces.

While the mushrooms are drying, you can prepare the brine. To do this, dissolve 2 tablespoons of salt in a liter of water and add a few bay leaves and peppercorns. When the brine boils, acetic acid (70%) is carefully added to it. For every liter of water, you will need 2 teaspoons of acid. After that, you need to let the brine boil for another minute.

Figure 6. Salting mushrooms at home step by step

Mushrooms need to be laid out in sterilized jars, filled with hot brine, rolled up with lids and left to cool at room temperature. When the jars are cool, you can store them in a cool place.

You will find more information on salting mushrooms in the video.

Li.Ru culinary community -

Canning for the winter

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Pickled cucumbers and tomatoes, various assorted vegetables, jam and fruit compotes - if all this has become too commonplace for you, then, by all means, take a look at this culinary selection. Unusual blanks such as cucumber jam, carrot cheese, potato starch cooked at home, they simply stir the imagination. These and other, no less interesting and original, blanks for the winter you can find in this section of the site. Learning how to cook certain unusual recipes, you will definitely be pleasantly surprised! If you choose step by step recipe with a photo, then you can handle the work easily and simply.

The best recipes with photos

The last notes

There are many ways to harvest plums for the winter. I prefer to keep the plums in the freezer. When frozen, taste, product type and vitamins are preserved. Plum frozen in syrup, most often, I use for baby food making desserts and drinks. Children who often eat poorly eat such a preparation with pleasure.

Warm summer and golden autumn every year we are generously, even with a surplus, endowed with all kinds of useful goodies: juicy vegetables, sweet fruits and bright berries. Having eaten plenty of vitamin salads, delicious desserts and other summer delicacies, thrifty owners of summer cottages and vegetable gardens remember canning for the winter.

To prepare well for the conservation season and make all the shelves in the basement with good blanks, we advise you to study original recipes canning, which we have published in this section. Even if you are used to harvesting vegetables, fruits and berries exclusively for family recipes, don't miss the opportunity to find something new for yourself.

Home canning is simply unacceptable to be placed on a par with canning industrial production, which can be bought today at any grocery store, supermarket or market. Preservation for the winter, harvested at home, will give a head start to store products in all respects: it loses both taste, and usefulness, and originality. After all, preservation made at the factory is always done according to a standard recipe using standard technologies. While at home you can turn on your imagination at full power and come up with your own unique recipes canning for the winter. You won't have to invent anything fundamentally new, because practically all recipes use well-known conservation technologies. However, you will be surprised how dramatically the taste changes if you add other spices or ingredients to your favorite preparation. But if you do not yet have many years of experience in preparing preserves for the winter, the recipes that you will find on our culinary portal will help you open the doors to the world of preserves.

We have preservation recipes in store for every taste and budget: from sweet squash jam to savory Korean cucumbers. Our photo preservation recipes will interest any housewife who wants to please her family by making delicious preparations for their simplicity and originality.

We will help you, ideally, master home canning: recipes and recommendations of experienced chefs will help you navigate the preparation of vegetables, berries and fruits. Therefore, buy more cans and lids, arm yourself with seamers and go ahead - master the canning of vegetables, berries and fruits!

05.01.2019

Peppers with eggplant for the winter

Ingredients: pepper, eggplant, garlic, dill, oil, vinegar, salt, sugar, seasoning, water

Peppers and eggplants in a fragrant marinade - such a preparation for the winter will certainly be a great success in the cold season. Do not forget about this recipe in the season when vegetables are most delicious and juicy.
Ingredients:
- 1 kg of bell pepper;
- 1 kg eggplant;
- 5 cloves of garlic;
- 100 grams of dill;
- 100 ml of vegetable oil.

For the marinade:
- 30 ml of apple cider vinegar;
- 20 grams of table salt;
- 15 grams of sugar;
- pepper;
- coriander;
- Bay leaf;
- grain mustard;
- water.

04.01.2019

Pickled porcini mushrooms for the winter

Ingredients: porcini, water, salt, sugar, vinegar, laurel, pepper, cloves

If you want to close porcini mushrooms for the winter, but do not know how to do it correctly, then our master class will come to your aid. It explains in detail how to make wonderful marinated porcini mushrooms.
Ingredients:
- 500-800 gr porcini mushrooms;
- 0.5 liters of water;
- 0.5 tbsp. salt;
- 0.5 tbsp. Sahara;
- 1.5 tbsp. vinegar 9%;
- 4 pieces of bay leaves;
- 3 pieces of black peppercorns;
- 3 pieces of allspice peas;
- 2 cloves.

02.01.2019

Honey mushroom pate for the winter

Ingredients: honey mushrooms, carrots, onions, oil, salt, sugar, vinegar, pepper

An excellent preparation for the winter - honey mushroom pate. This is a hearty and interesting, tasty and mouth-watering canning that absolutely everyone likes!

Ingredients:
- 1 kg of honey agarics;
- 350 grams of carrots;
- 350 grams of onions;
- 100 ml of vegetable oil;
- 25 grams of salt;
- sugar;
- Apple vinegar;
- black pepper.

10.11.2018

Hot salted mushrooms

Ingredients: honey mushrooms, salt, dill, horseradish leaf, tarragon, parsley, currant leaf, laurel

Hot salted honey mushrooms are very easy to cook. You will spend a minimum of time preparing delicious mushrooms.

Ingredients:

- 1 kg. honey agarics,
- 35 grams of salt,
- 1 dill umbrella,
- 1 sheet of horseradish,
- 2 branches of tarragon,
- 5 grams of dry parsley,
- 2 currant leaves,
- 4 bay leaves.

10.11.2018

The most delicious pickled mushrooms

Ingredients: honey mushrooms, salt, sugar, vinegar, pepper, laurel

Pickled mushrooms for the winter are my favorite preparation. Cooking honey mushrooms is not difficult at all, you will spend a maximum of an hour. In winter, you will put the most delicious mushrooms on the table.

Ingredients:

- 500 grams of honey agarics,
- 1 tbsp. salt,
- 2 tsp Sahara,
- 1 tbsp. vinegar
- 6 peas of allspice,
- 2 bay leaves.

26.08.2018

Fig jam for the winter

Ingredients: figs, water, sugar

I suggest you prepare delicious fig jam for the winter. The recipe is very simple and quick enough.

Ingredients:

- 1 kg. figs,
- half a glass of water,
- 600 grams of sugar.

26.08.2018

Lingonberry jam with apples for the winter

Ingredients: lingonberry, sugar, apple

Delicious jam can be made from lingonberries with apples. How to do this, I described in detail in this simple and quick recipe.

Ingredients:

- 500 grams of lingonberries,
- 500 grams of sugar
- 3 apples.

05.08.2018

Pickled porcini mushrooms

Ingredients: mushroom, juniper, cloves, tarragon, thyme, garlic, herbs, salt, sugar, vinegar, water

Today I will tell you how to cook delicious pickled porcini mushrooms. The recipe is very simple and quick.

Ingredients:

- 600 grams of porcini mushrooms,
- half a tsp juniper,
- 4 carnations,
- a sprig of dry tarragon,
- 2 sprigs of thyme,
- 3-4 cloves of garlic,
- 3 sprigs of parsley,
- 2 sprigs of dill,
- 2 tbsp. salt,
- 1 tbsp. Sahara,
- 80 ml. vinegar
- 800 ml. water.

05.08.2018

Delicious and simple blackberry jam

Ingredients: blackberries, sugar, water

Be sure to make some delicious blackberry jam for the winter. It is very simple and quick to do this, and absolutely everyone will like the taste.

Ingredients:

- gram of blackberries,
- 500 grams of sugar
- 150 ml. water.

29.07.2018

Pickled cauliflower

Ingredients: cauliflower, carrots, bell peppers, apples, parsley, dill, salt, sugar, black peppercorns, allspice, bay leaf, garlic, vinegar, sunflower oil, water

Cauliflower is not only healthy but also delicious. Especially if you know how to cook it. We have already told you how to make soup, casserole, salad from cauliflower. Today we are going to bring to life the recipe for pickled cauliflower for the winter.

Ingredients:
- 1 cauliflower;
- 2-3 carrots;
- 2-3 bell peppers;
- 2 apples;
- 2 sprigs of parsley;
- 2 sprigs of dill;
- 2 tbsp. salt;
- 3 tbsp. Sahara;
- 5 pieces. black peppercorns;
- 3-4 pcs. allspice black pepper;
- 1-2 bay leaves;
- 2-3 cloves of garlic;
- 100 ml. vinegar 9%;
- 1 tbsp. sunflower oil;
- 0.8 l. water.

20.07.2018

Gooseberry sauce for meat for the winter

Ingredients: gooseberry, pepper, garlic, sugar, salt, pepper, coriander, oil, herbs, vinegar

I suggest you cook very delicious sauce from gooseberries. We are preparing such a sauce for the winter. The recipe is very simple and quick.

Ingredients:

- 350 grams of gooseberries,
- 2 rings of hot pepper,
- 3-4 cloves of garlic,
- 1-2 tbsp. Sahara,
- half a tsp salt,
- ground pepper,
- 2 pinches of coriander,
- 2 tbsp. vegetable oil,
- greenery,
- 1 tsp vinegar.

20.07.2018

Winter pickled tomatoes

Ingredients: water, salt, sugar, vinegar, dill, pepper, garlic, laurel, tomato

Now I will tell you how to prepare delicious sweet and delicious pickled tomatoes for the winter. The recipe is very simple and quick.

Ingredients:

- half a liter of water,
- half tablespoon salt,
- 3.5 tablespoons Sahara,
- 2 tbsp. vinegar
- dill umbrellas,
- horseradish leaf,
- hot peppers,
- Bay leaf,
- garlic,
- tomatoes.

12.07.2018

Blueberry jam "Pyatiminutka" for the winter

Ingredients: blueberries, sugar

Blueberry jam is very tasty and healthy. Cooking it is not difficult at all, especially when it comes to the recipe "Pyatiminutka". According to this principle - five minutes of cooking - many berries are prepared, including blueberries.

Ingredients:
- blueberries - 1 kg;
- sugar - 1.2 kg.

28.06.2018

Gooseberry jam for the winter

Ingredients: gooseberry, sugar

Gooseberries can be used to make delicious confiture for the winter. This is not difficult to do, you only need the berry and sugar itself.

Ingredients:

- 500 grams of gooseberries,
- 250-300 grams of sugar.

27.06.2018

Gooseberry jam with lemon without boiling

Ingredients: ripe gooseberries, lemon, sugar

Gooseberry makes a delicious jam. And if you add lemon, it’s even better! This is the recipe we have prepared for you today. Its plus is that the jam is made without boiling.

Ingredients:
- 250 grams of ripe gooseberries;
- 3-4 cups of lemon;
- 1 cup of sugar.

Home canning vegetables for the winter: best salads and marinades

Fresh food food, unfortunately, has a rather short shelf life, and seasonal yield makes them unavailable during the cold season. To preserve fruits and vegetables for as long as possible, skilled housewives use a variety of ways to harvest them for the winter.

Food preservation methods

The essence of canning is to create unfavorable conditions for the reproduction of microorganisms that make food unusable.

There are several simple ways extend the shelf life of vegetables and fruits:

Physical - canning food with low or high temperatures. This can include freezing or sterilization. Such blanks are stored for a sufficiently long time and partially retain their useful properties;
Biochemical - exposure of food to food acid. In pickling and pickling, vinegar is most often used, since it completely inhibits the development of microorganisms and keeps vegetables and mushrooms fresh;
Chemical - involves the use of antibiotics (aspirin). In small doses, an antiseptic is able to destroy microbes and not harm human health;
Physicochemical - sugar or salt is used as a preservative. It also includes drying fruits and vegetables.

The most popular way to prepare food for the winter is to use acetic acid combined with high temperature processing. But berries and fruits are often harvested with sugar.

To prepare homemade products, each housewife selects only fresh fruits, carefully sorts them out and washes them. And if they grew up on their own land, then this is also an environmentally friendly product, the value of which increases significantly.

Catching up home preservation, it is worth adhering to certain rules that will help avoid mistakes and preserve products for a long time:

Banks and lids are steamed or boiled for at least 10 minutes;
The freshest and undamaged vegetables and fruits should be used;
The duration of heat treatment must be strictly observed;
Proper storage is the key to the durability of the finished product;
To prevent the banks from bursting, they should be preheated in warm water for several minutes;
At the bottom of the pan for sterilization, you must put a stand disk (you can use an ordinary dumpling maker) or cover it with a towel;
Banks should be filled not to the very top, but only to the shoulders, since when heated, the contents increase in volume and the brine can flow out;
After sealing, the preservation is turned upside down and wrapped warmly. This extends the heat treatment time and has a positive effect on the storage time.

Unusual canning recipes for the winter

The housewives, who are engaged in conservation, bring their art to perfection, combining the most unusual ingredients and receiving exquisite and unusually tasty dishes.

Recipes for canning fruits and berries are very diverse. Fresh fruits can be used to make jam, compote, jelly, marmalade or candied fruit. Each of these dishes can also contain vegetables such as squash. As for pickles and marinades, berries and fruits are also often used in them, giving them a sophistication.

Sugar is most commonly used as a fruit preservative. The jam is boiled for a long time over low heat, and the compotes are poured with boiling syrup or sterilized in a water bath.

Salting vegetables with fruits and berries: an unusual fashion of taste

Recipes for canning vegetables for the winter by the method of salting were used by our ancestors. With the help of salt, the dish is not only stored for a long time, but also acquires a new one. unusual taste... The cooking process can take several weeks, but pickled vegetables retain many vitamins and minerals that are so necessary for the body in the cold season.

Recently, taste ratios have become fashionable. This is the name of recipes in which the sweet taste of the product is replaced with salty, and the bitter one with sugary, while the fruit or vegetable itself acquires a zest. Thus appeared following recipes:

Video recipe for cooking eggplant with mushroom flavor

Canning vegetables: the best recipes

Preservation for the winter includes a huge number of recipes for various types of blanks. Thermal treatment allows you to feast on homemade preparations and salads all year round.

Canned salads for the winter recipes with photos

Salads are the most varied and the best appetizer among all preserves. Exists incredible amount recipes for cooking with all kinds of ingredients and preservatives, the best of which are:

Preservation for the winter recipes with photos includes the preparation of everyone's favorite dishes from childhood, such as: lecho, zucchini and eggplant caviar, snacks, adjika, pickled mushrooms, cucumbers and tomatoes. To get different shades of taste, aromatic additives are often used: allspice and hot pepper, spices, garlic, horseradish, dill, parsley.

Among all, the following recipes can be distinguished, which should be in the cookbook of every housewife:

Video recipe for tomatoes under the snow

Non-standard preservation for the winter recipes with photos

Recently, housewives have been more closely monitoring not only the taste of food products, but also their useful properties... In this regard, vinegar is less often used as a marinade, and more and more preservatives appear, opening new taste qualities familiar vegetables.

If you monitor your health and love preparations for the winter, you will certainly be interested in:

Outcome

Although preserving for the winter is a troublesome business, your family and friends will appreciate the end result, and a wide range of pantry contents will delight you all winter. In addition, pickled and pickled vegetables and salads from them will support the immune system due to the vitamin composition.

If you don’t know how to preserve apples, I’ll tell you! Moreover, the recipe is very simple - no sterilization, pasteurization, everything is quick and without unnecessary hassle!

In winter, you want something summer, spicy, aromatic. Canned peppers are just such a snack. I just love to eat them with black bread. Buttered peppers are hearty and delicious.

Now is the season for vegetables, and many are beginning to think about how to preserve the tomatoes growing in the garden. For fans of interesting recipes, I recommend learning how to cook tomatoes in tomato juice :)

Canned green and yellow beans are used for making salads, stews, soups, and also as an independent snack. Canning green beans couldn't be easier.

Nettle contains vitamins C, A, K and B. It has long been used to heal wounds - both external and internal. In food, nettle is used as an ingredient in salads, filling and cabbage soup.

Canned beets are used for making salads, side dishes, decorating dishes, cooking okroshka with beets, etc. Canning beets at home is very easy! See for yourself!

Stew is a purely Soviet invention, a wide variety of dishes were prepared from it. Today, dishes with it are a delight, and homemade stew itself is an excellent way to preserve meat for long-term storage.

Canned squash are the same pumpkins, only they look like a painted flying saucer. Small canned fruits look great on the snack table. They turn out to be hard and crispy.

An exquisite dessert - canned pears. In its own juice, by the way. Such a pear looks great under chocolate or filled with bright syrup. A dish for those who love desserts and count calories.

Canned radishes are an excellent snack that can be crunched all winter. The taste of such a radish comes out spicy and sour. Friends, seeing a radish on the New Year's table, groan and immediately sweep everything away!

Canned horseradish is a great accent in a hot dish or sauce. It is desirable that he was one from which tears flow (happiness, of course!). Here's a simple recipe for traditional white horseradish.

Grape leaves are canned for making rolls with different fillings and, of course, stuffed cabbage. Canned grape leaves are sour, firm and have a pleasant aroma of fresh leaves.

Canned garlic loses its pungency, but remains spicy, crispy and firm. Wonderful appetizer! This garlic is also used for salads, served with hot meat dishes.

Canned cucumbers with vinegar are one of the most common ways to prepare cucumbers. The taste of cucumbers depends on the variety; pickling varieties are especially tasty. Recommend!

Learn how to preserve grapes, and a new original appetizer will appear on your table - juicy, spicy, aromatic grapes perfectly set off the taste of meat, liver, and can be used to make salads and canapes. Well, let's get started?;)

If you know how to preserve champignons, then you are very lucky - this is an irreplaceable homemade preparation that can significantly save the family budget and diversify the winter menu. And if you don’t know, you are welcome, I’ll tell you!;)

Who doesn't love canned corn? Children love her sweet and delicate taste, she often saves busy housewives who need to quickly build a side dish or salad. Let's preserve!

Tinned asparagus is a great addition to any side dish, and in itself is good. If you want to preserve asparagus, read this recipe and you will succeed.

Cabbage with garlic is a very simple and budgetary, but tasty preparation. Garlic gives cabbage a very unusual aroma and taste - try it, lovers of garlic will definitely appreciate it! ;)

Tomatoes in their own juice are not only a good snack, but also a great base for soups and sauces. And if there are also tomatoes from your own garden, then they have no price! I offer you my simple recipe!

Asparagus beans contain beneficial nutrients and vitamins. It grows even among lazy people, but it is very simple to cann it. Canned asparagus beans are used to make stews.

Canned spinach is used for soups, sauces, as a filling in pancakes, meat rolls, for omelets, side dishes and sauces. Spinach cooks quickly, just as quickly and easily it can be canned.

If you don't know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out surprisingly tasty tomatoes: for an amateur, of course, but very much like it :)

Few cook pickled tomatoes with apples, so much the better - you can surprise your guests :) Take round, firm tomatoes, and Antonov's apples are best. I am sharing a simple recipe for the preparation!

I really love pickled cherry tomatoes for their convenient size. If you take tomatoes of different colors, you get a beauty. If you have not tried making pickled cherry tomatoes yourself - try it!

Few have tried canned cucumbers with ketchup! When the cucumbers have already been rolled up in both ways, and they all grow and grow, try the recipe for canned cucumbers with chili ketchup.

With canned sorrel, you can prepare many meals quickly and easily. Not sure how to preserve sorrel? Much easier than any other vegetable or herb! I tell you how.

I make canned cucumbers with onions when the main cucumber harvesting program has been completed, and they all do not end and do not end. Try it, maybe you will like this simple recipe?

Canned crispy cucumbers are a real treasure of any housewife. I have several options for crispy cucumbers in my arsenal - I am sharing one of them.

Canned Bulgarian cucumbers differ in that horseradish, dill or garlic are not added to the cucumbers in jars, but onions are placed. You need to take small cucumbers, pickled varieties. Cooking!

Canned peaches are a fantastic dessert. The contents of a large jar in winter disappear in an instant! So roll up some more! By the way, you will get not only peaches, but also delicious compote.

Canned sweet crunchy cucumbers are no worse than store-bought cucumbers. If you take small cucumbers, you will get delicious jars that will quickly disappear from the bins. Here is the prescription!

Of all the savory snacks for the winter, I want to highlight spicy eggplants. Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)

In order to put pears in their own juice for the winter, you only need a pinch of citric acid, water and jars. Well, pears, of course! It is better to take unripe, medium-sized fruits.

Eggplant lecho is my favorite variation on this dish. It's easy to make, and ingredients can be added to taste and preference. Lecho prepared according to this recipe can be preserved.

This recipe is designed for one liter jar and allows you to keep the dish in the refrigerator for a year! No preservation! I advise you to choose medium-sized young eggplants for preservation.

Stuffed eggplant is a very beautiful and delicious appetizer. It is better for her to select eggplants of the same size. You can enjoy such a snack for six months, it keeps well.

On store shelves, there are a variety of delicacies, which in everyday life are either very difficult or impossible to make on your own. With the growth of urbanization, people began to abandon such activities as conservation. Many people still make blanks, especially those who have a country house or summer cottage. But ordinary city dwellers prefer to shop in stores. New brand canned food- "Uncle Vanya" - has become very popular. All products are incredibly tasty, so women start looking for a recipe for blanks to please their loved ones with a delicious homemade delicacy. One of them is the Hungarian "Uncle Vanya" appetizer, the recipe for which will be presented below.

Peculiarities

If you carefully read the composition of the snack, you can conclude that this is nothing more than an ordinary Russian lecho... A loud name adds demand to the product, therefore they buy it more often.

Before preparing the Uncle Vanya Hungarian appetizer according to the recipe, you need to read the ingredients on the jar. And although there is only one manufacturer, different regions the product encountered may be different. Classic recipe assumes the obligatory presence of bell peppers, tomatoes, carrots, garlic, onions and auxiliary additives. What to look for when choosing components will be discussed in the next paragraph.

How to choose products?

First, decide for yourself how much of the snack you want to end up with. The number of products will depend on this. The article will contain a recipe for the Hungarian appetizer "Uncle Vanya" with minimal proportions, so if desired, they can be increased several times.

Secondly, the amount of all ingredients should be approximately equal. If you send more tomatoes to the harvest, then the consistency will differ from the store product. Also, with a large amount of peppers or carrots, the taste and appearance will change.

Third, don't forget about quality. All ingredients must be strong and ripe. Tomatoes are not the first freshness, it is better to leave on tomato juice... Choose either juicy vegetables or ripe and meaty ones. It is better to put unripe fruits aside, although in small quantities they will also work.

Ingredients

To prepare a Hungarian snack for the winter, you need to take:

Carrots - 0.5 kg;
Tomatoes - 3 kg;
Bulgarian pepper - 2 kg;
Onions - 2 pcs;
Garlic - 4-5 cloves;
Sunflower oil - 5 tbsp. l .;
Salt, pepper - to taste;
Sugar - 150 g;
Vinegar 9% - 2 tbsp. l.

More sugar can be added if desired, depending on the desired result. Many people like snacks with sourness, so they add this loose powder to a minimum.

Bulgarian pepper is included in the Hungarian snack "Uncle Vanya" not only for flavoring, but also as a decoration. Therefore, it is better if all vegetables are multi-colored, then in jars "lecho" will become very beautiful.

The list indicates that vinegar should be 9%, but in the absence of just this, apple cider or other aromatic vinegar is quite suitable. If the product is regular, but with a lower percentage, you need to add a little more, but not too much, otherwise the snack will be spoiled.

Onions and garlic are vegetables that cannot spoil any preservation recipe for the winter, so if you add not 5, but 6 cloves (or more), you will get spicier. But the main thing is not to overdo it.

Preparation

That's the whole recipe for the Hungarian "Uncle Vanya" appetizer. It remains to spread the mass into pre-prepared sterilized jars, roll up and put away in a secluded place to cool.

Many housewives experiment and decorate classic appetizer additional components. Best variations are described below.

With hot pepper

You won't have to change the composition of the main dish, but you will need to add the specified ingredient to it. You should not put a lot: one small pod is enough for the amount of vegetables in the recipe. If you really like hot snacks, you can put a little more. Such a preservation recipe for the winter is very good for kebab lovers. The spiciness will warm, and the aromatic vegetables will decorate the meat. An excellent substitute for store-bought ketchup.

With bean pods

Surely gardeners often do not know where to put young bean shoots. And here is a worthy use for them. They will perfectly decorate "lecho", soaked in tomato juice. It is important that the beans do not have time to fully ripen, otherwise they will turn out to be tough and ruin the whole dish.

Rinse the pods well, peel and cut into 2–3 cm slices. Add with all the vegetables. Make sure they cook well.

How to make Uncle Vanya Hungarian appetizer even tastier? Follow the tips below! Here are the nuances experienced housewives that help add the missing flavor to the dish.

As you know, there are two types of sunflower oil: with and without smell. It is better to give preference to a refined, non-aromatic one, then the dish will turn out to be much more pleasant.
To simplify the process of cooking "lecho" tomatoes can be chopped with a blender without removing the skin. This will save a lot of time, and the consistency will be very delicate. Only this option is more "Russian", because the Hungarians are used to cutting vegetables in pieces.
It is better to prepare delicacies for conservation in a special metal dish with a thick bottom. It is necessary so that the contents do not burn.
Greens are never superfluous, so if you really want to put a little parsley or dill, do not deny yourself such a pleasure. It is impossible to spoil the dish with this, only to decorate it.

Not all preservation lovers have a basement for storing jars, so they are looking for ways to save them in an apartment.

Almost all high-rise buildings have balconies, so you can put preservation there. However, first you need to equip the place. To protect the workpieces from frost, lay the shelves (the entire cabinet, etc.) with polystyrene foam. It keeps the internal temperature and keeps cold air out. If it is not possible to purchase the material, cover the jars with several warm blankets.

Only those snacks that contain vinegar can be stored in the apartment itself. You can select a place for preservation in the back cupboard of the kitchen or in another secluded corner.