In Canning Season: 20 Ways To Make Preparations Even Tastier

Crispy gherkin, tomatoes in their own juice, mushrooms with onions and sour cream and apricot jam on pancakes - preparations that will bring joy at any time of the year. Of course, everything can be bought.

Crispy gherkin, tomatoes in their own juice, mushrooms with onions and sour cream and apricot jam on pancakes - preparations that will bring joy at any time of the year. Of course, everything can be bought. But still, we recommend rolling up a few jars yourself. No unfamiliar harmful ingredients, the taste you like, the ability to add your favorite ingredients and create original combinations. And to make canned food one hundred percent, read our tips and life hacks.

 

1. Choose only the highest quality vegetables for canning. They should smell good, be firm, not too ripe and fresh.

2. Wash the vegetables first, dry them, and then peel and cut them.

3. Wash small berries directly with twigs and petioles (strawberries, strawberries).

4. Cucumbers will remain crispy if you add oak bark to the jar (1 tablespoon per three-liter jar). If the bark is chopped, then wrap it in a leaf of currant or horseradish. Oak bark is sold in pharmacies.

 

5. When salting and pickling mushrooms, add dill and horseradish to the jar. Leaves and horseradish root added to mushrooms will prevent them from spoiling and add spice.

6. To prevent the jars from bursting when you fill them with canned food, place them on a wooden table or board.

7. A lot of sugar is used for sour fruit compote. Add a pinch of salt - the compote will be much tastier.

8. Before canning, soak cucumbers for 6-8 hours in cold water. The water will push the air out of the cucumbers and they will be firm.

9. Add vinegar to the brine after you remove the pan from the heat.

 

10. To peel peaches and tomatoes, dip them in boiling water for 40 seconds, after making a cross-shaped incision on the buttocks, and then into ice water. The skin will come off easily.

11. So that the tomatoes do not burst during canning, prick them with a toothpick, then send them to a jar and pour the marinade over.

12. Sort vegetables for canning by size, i.e. put vegetables of approximately the same size in one jar.

13. Redcurrant juice can be used for canning tomatoes.

14. Wash and clean vegetables just before canning. To enhance the taste of vegetables, drop them into boiling vinegared water for a couple of minutes.

 

15. Put the jars in the oven, heated to 250 degrees, and choose only when the canned food is cooked. Pour blanks into jars. Close and turn over immediately. A vacuum is created which will allow the canned food to last longer.

16. Many people like to sterilize jars in the microwave, but it turns out that with this method, most of the bacteria are not destroyed. It is better to boil in water or bake in the oven.

17. Banks with hot canned food should cool slowly, for example, under a blanket. You can not change the temperature abruptly, because the canning process continues and will end only when the jars are completely cool.

18. Put jams and jams in clean, dry jars. It is best to dry the jars until the moisture evaporates in a hot oven.

19. Store canned food in a dark, cool and dry place.

20. You can easily open a jar of canned food if you lower the lid into hot water. 

Tartar eggplant for the winter

 

Spicy salad for meat, baked potatoes, eggplant, tomato, pepper paste.

Ingredients (yield - 2 l):

1 kg of eggplant; 1 1/2 kg of tomatoes; 6 medium bell peppers; hot pepper to taste (a pod or two); 3/4 cup vegetable oil; 1 st. l. vinegar 9 percent; a glass of sugar; 2 tbsp. l. salt; 3 cloves of garlic.

Cut the washed eggplant into medium-sized cubes, peeled bell pepper into strips. Wash tomatoes, garlic and hot peppers, peel and pass through a meat grinder into a saucepan. Then put the pan on the fire, add salt, sugar, butter, bring to a boil. Pour the vegetable slices and cook after boiling over medium heat for 20 minutes. Add vinegar, stir and heat for a few minutes. Arrange in sterilized jars, roll up with clean lids, turn over and wrap in a blanket until cool. Store in a cool place.

Pickled cucumbers in jars

 

A classic recipe for harvesting cucumbers for the winter.

You will need:

1 kg of cucumbers; 1 liter of water; 60 g of salt; 2 cloves of garlic; dill branch; horseradish leaf and root.

Peel cucumbers and soak in water for 6 hours. Peel the garlic, wash the greens. At the bottom of the jar, put a horseradish leaf and a branch of dill, then tightly cucumbers, alternating them with slices of garlic and horseradish root. Dilute salt in water and pour over cucumbers in jars. Put the jar on a tray, cover with a lid and leave for three days.

Strain the cloudy brine into a saucepan, discard the leaves and branches. Put cucumbers with garlic in clean jars, pour boiling brine. Roll up jars with sterilized lids, wrap until cool. Keep cold.

Zucchini caviar for the winter

 

Caviar from zucchini can be spread on bread, served with chips or crackers, to hot dishes. Budget caviar is very easy to prepare!

Ingredients (yield - 3.5 l):

3 kg of zucchini; 1 kg of onions; 1 kg of carrots; 8 medium garlic cloves or large head 300 g of vegetable oil; 1 st. l. Sahara; 3 art. l. tomato paste; 2 g ground black pepper; 1 1/2 tbsp. l. salt; 2 tbsp. l. vinegar 9 percent; 5 st. l. flour.

It is enough to wash young zucchini, in old ones it is necessary to remove the tough skin and cut out large seeds. Clean and wash vegetables. Cut the onion and zucchini into cubes, grate the carrots. Saute the onion in a frying pan with a tablespoon of oil until soft, put in a large saucepan. Pour in another tablespoon of oil and fry the grated carrots. Also add to the pot. Fry the zucchini cubes in oil, stirring, until translucent.

Combine all the vegetables in a saucepan and blend with a blender into the gruel. Simmer for 30 minutes, then add salt, sugar, tomato paste, pepper, stir and simmer for another 20 minutes.

Meanwhile, toast the flour in a dry frying pan until light brown. Add to caviar, stir. Add the garlic and vinegar passed through the press at the very end of cooking. Pour the finished caviar into sterilized jars, tighten with boiled lids, turn over and wrap in a blanket until cool. Store in a dark and cool place.

apricot jam

 

Thick and fragrant apricot jam is ideal for pastries, ice cream, cottage cheese and pancakes. Cook a jar or two for the winter!

Ingredients:

1 1/2 kg apricots; 1 kg of sugar; a pinch of citric acid or a spoon or two of lemon juice.

Peel the apricots, wash, cut in half and remove the pits. Pour apricots in a large saucepan with sugar and citric acid, mix gently and put on fire. Cook for 30-40 minutes on a slow boil, stirring occasionally. Pour into sterilized jars and screw on clean lids. Turn over and cool at room temperature. Store in a cool place.

pumpkin like pineapple

 

Use pumpkin in desserts and baking! A great alternative to pineapple, as it turned out. And here is a recipe for harvesting a sweet pumpkin for the winter.

Ingredients (yield - 1 liter of product):

750 g of peeled pumpkin; 750 ml of water; 6 art. l. Sahara; 3 peas of allspice; 3 cloves; 1 1/2 tbsp. l. vinegar 9 percent.

Cut pumpkin pulp without peel into medium cubes. In a large saucepan, boil the syrup of water, sugar, allspice and cloves. Fold the pumpkin into boiling syrup, cook for 10-20 minutes after boiling until the pumpkin is soft. The main thing is that the pumpkin does not boil. Remove the saucepan from the heat, add the vinegar and stir.

Arrange the pumpkin in sterilized jars, fill with hot syrup and roll up. Cool in a blanket, inverted on lids, then put in a cool place. Enjoy!