What can be preserved for the winter. Homemade Canned Salads: Best Recipes

27.06.2020

Canning vegetables is one of the ways that a person gets the opportunity to extend the time when he can enjoy the taste of his favorite foods. Of course, these days in stores all this is sold all year round... But nothing beats the pleasure when in winter or to festive table it is possible to open a jar of vegetables, prepared with their own hands.

Homemade preparations

People are arranged in such a way that, even against their own will, they constantly think about tomorrow. First of all, this applies to housewives, for whom the desire to make supplies has become a habit. Taking care of feeding the family, they try to do homework whenever 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 the object and the method of processing depends on national traditions and taste preferences. For example, in Russia, the canning of vegetables always began from the very simple option salting. It has been known about it since time immemorial. Cucumbers are undoubtedly the most popular canned food.

They are salted and pickled the most different ways... One of the more interesting options requires the following products: fresh cucumbers, spices for pickling and pickling, 90 grams of salt, 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:

First, the vegetables and herbs must be washed, and the garlic must be peeled off.
Then put the additional ingredients on the bottom of the jar, and then fill it to the top with cucumbers.
Pour boiling water over the products in the jar. It will take about one and a half liters.
After 15 minutes, drain the water and bring it to a boil again.
Add the rest of the ingredients according to the recipe directly to the jar.
Fill everything with re-boiled water and roll up.

To cool the jar, it is better to turn it upside down. This will allow the lids to undergo additional sterilization.

Alternative option

Some people think that canning vegetables must be accompanied by rolling the cans with metal lids. There is an opinion that this way the 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 used for canning.As an example, you can offer a recipe for which you will need: cucumbers, garlic, raspberry, currant, horseradish and cherry leaves, cloves, allspice peas and 1 dill umbrella.

In terms of technology, such a process is no different from the previous version:

Banks must be sterilized before work. To do this, you can hold them over steam or put them in the oven for a short time.
After that, some of the spices must be put on the bottom.
Next are the cucumbers themselves.
From above they must be covered with the same leaves and pour the remaining spices.
Fill the jars with boiling water and wait 10 minutes.
Drain the water and make a marinade from it, adding salt and sugar.
Fill the jars to the top with this solution.
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 press even more tightly against the neck, which will exclude any penetration of air from the outside.

Stocks for the winter

Most often, vegetables are canned at home for the winter. This has become a good habit in many homes. Tomatoes are the second most popular harvesting item.

There are quite interesting option, which requires certain components: 2 kilograms of tomatoes, a glass of vegetable oil, 2 liters of water, bay leaf, 2 onions, 100 grams of salt and sugar, herbs, 90 grams of vinegar and spices.

In this case, the canning of vegetables for the winter is performed in a slightly different way:

First you need to boil a liter of water.
After that, you need to dissolve salt, spices, sugar in it, and also add vinegar and herbs.
The solution should boil for about 1 minute. Then it can be removed from the fire.
Peel the onion and carefully cut it into rings.
Put the tomatoes in pre-sterilized jars, and then cover the top with onions and bay leaves. If desired, you can put garlic there.
Fill the free space in the jars with the freshly prepared marinade.
Cover them with metal lids on top and sterilize in a water bath for 10 minutes.
Then you need to add vegetable oil to each jar and finally roll them up.

Successful addition

Recipes for canning vegetables are especially popular when products are cooked in natural fill.

A striking example of this a good combination can serve as pepper made in tomato sauce... The list of components in this case is also small: 2 kilograms of sweet peppers, 3 kilograms of tomatoes, 40 grams of salt, 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 sequential steps:

First, the tomatoes need to be washed, and then, after passing through a meat grinder, transfer to a saucepan and cook for 40 minutes, periodically removing the foam.
Add salt, vegetable oil, sugar to the boiling mass and wait 5 minutes until they completely dissolve.
In the peppers, remove the stalks along with the seeds, and then randomly cut the remaining pulp into cubes.
Add chopped vegetables to the boiling mass and wait 10 minutes.
Add spices, vinegar and let the mixture simmer for another 5 minutes.

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

Vegetable semi-finished products

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 just a semi-finished product. Take canned beets, for example.

It is usually harvested in order to then use it at the right time as a side dish or one of the components of another, more complex dish... For such work you will need: 800 grams of fresh beets, peppercorns, as well as 50 grams of salt per liter of water.

Cooking process:

Vegetables selected for preservation must be washed, and then put in a saucepan and cook in the usual way.
After cooling, the products must be peeled.
Then the fruits must be chopped arbitrarily.
Boil a measured amount of water and dissolve salt in it.
Put the pieces of vegetables in jars, add pepper, and then pour over everything with the prepared brine.
Sterilize them for 10 minutes under the lid, and then finally seal them.

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

Non-standard solution

As a rule, housewives in large volumes. For this, two or three are most often used liter cans... But sometimes for dinner or for a festive table you want to have different ones. 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 deteriorates 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 peas, 2 carrots, a teaspoon of vinegar essence, and 2 tablespoons of sugar and salt.

Cooking such an assortment is quite simple:

First you need to sterilize the dishes.
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.
After that, the food 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.
After that, all the prepared ingredients must be laid out in jars and filled with boiling water. This will destroy the putrefactive bacteria and microorganisms that may be in them.
After 15 minutes, the water must be drained into a saucepan, add sugar and salt and put on fire again.
After boiling, add the essence to the solution and pour the prepared marinade over the food again.
Now you just need to roll up the cans and, wrapping them in a blanket, put them to cool.

This option is convenient in that 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 the necessary components cannot always be found in winter. And in this case, opening the can, 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, bell 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 table vinegar, 5 black peas and 4 allspice, one and a half glasses of sugar and vegetable oil, 2 laurel leaves and a teaspoon of coriander.

The process consists of several stages:

First you need to chop the vegetables: cut the peppers into rings, the eggplants with zucchini into slices, chop the greens, and grate the carrots. Pour the prepared food into a deep saucepan.
Then the sauce should be prepared. To do this, the first step is to grind the tomatoes in a blender.
Add sugar, butter, salt and grated garlic to them.
Add the sauce to the saucepan with the main ingredients and simmer for an hour.
Put the finished mass in banks 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 boon.

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 others summer treats, thrifty owners of summer cottages and vegetable gardens recall 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 according to family recipes, do not 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 before spicy cucumbers in Korean. 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!

22.08.2019

Tomatoes with aspirin, filled with cold water in a 3 liter jar

Ingredients: tomato, water, vinegar, salt, sugar, aspirin, dill, currant leaves, onions, garlic

Tomatoes are simply prepared and perfectly stored for the winter, covered with aspirin. They even fill up cold water, can you imagine? That's how easy it is in this recipe.
Ingredients:
- tomatoes;
- 4-5 tbsp. water;
- 50 g vinegar 9%;
- 2 tbsp. salt;
- 1 tbsp. Sahara;
- 3 umbrellas of dill;
- 3 currant leaves;
- 1 onion;
- 3 cloves of garlic.

17.08.2019

How to salt porcini mushrooms in jars for the winter

Ingredients: mushroom, water, salt, sugar, basil, bay leaf, peppercorns, cayenne pepper, garlic, vinegar

Porcini mushrooms are not only dried, but also salted in jars for the winter. It turns out to be a wonderful snack - hearty, tasty and lean, which is important for those who are fasting.
Ingredients:
- 400 g of porcini mushrooms;
- 600 ml of water;
- 1.5 tsp salt;
- 1 tsp Sahara;
- 1 tsp dried basil;
- 1-2 bay leaves;
- 1 tsp peppercorns;
- 0.3 tsp cayenne pepper;
- 1 clove of garlic;
- 1.5 tbsp. vinegar.

15.08.2019

Ingredients: tomato, garlic, pepper, parsley, bay leaf, salt, sugar, vinegar, caraway seeds, fennel, dill

Green tomatoes close perfectly for the winter - such a harvest will certainly be very popular in the cold season. We want to introduce you to a very a good recipe pickled green tomatoes.
Ingredients:
- 800 g green tomatoes;
- 3 cloves of garlic;
- 0.5 tsp black pepper;
- 1 parsley root;
- 2 bay leaves;
- 15 g of salt;
- 25 g of sugar;
- 30 ml of vinegar;
- cumin;
- fennel;
- Dill.

15.08.2019

Pickled boletus

Ingredients: boletus, water, salt, sugar, lemon, vinegar, bay leaf, parsley, basil

Mushroom lovers will love this recipe for boletus marinated for the winter. They are prepared simply, but they turn out to be tasty and aromatic.
Ingredients:
- 600 g of boletus;
- 1.3 liters of water;
- 1 tbsp. salt;
- 1 tsp Sahara;
- 2-3 cups of lemon;
- 3 tbsp. vinegar;
- 2 bay leaves;
- 0.5 bunch of parsley;
- 1 branch of purple basil.

11.08.2019

Sweet tomatoes for the winter, recipe for a 3 liter jar

Ingredients: tomato, salt, sugar, vinegar, dill, parsley, bay leaf, peppercorns, onion, bell pepper, garlic, water

So sweet canned tomatoes it is best to close in 3 liter jars - they turn out to be very tasty, a smaller volume may not be enough for everyone to try and eat.
Ingredients:
- 2 kg of tomatoes;
- 2 tbsp. salt;
- 3 tbsp. Sahara;
- 3 tbsp. vinegar;
- dill and parsley umbrellas to taste;
- 3 bay leaves;
- 5 black peppercorns;
- 0.5 onions;
- 1 bell pepper;
- 2-3 cloves of garlic;
- water.

15.07.2019

Tkemali from red cherry plum

Ingredients: cherry plum, sugar, salt, hops-suneli, pepper, saffron, bay leaf, garlic, herbs

Do not forget to close the cherry plum tkemali for the winter - this sauce will certainly come in handy in the cold season. Moreover, his recipe is not as complicated as it might seem.
Ingredients:
- 0.7 kg of red cherry plum;
- 30 g of sugar;
- 1 tbsp. salt;
- 1 tsp hops-suneli;
- 1 tsp cayenne pepper;
- 3 allspice peas;
- 1 pinch of saffron;
- 2 bay leaves;
- 0.5 heads of garlic;
- 10 g of greens.

13.07.2019

Lecho from green tomatoes, peppers, carrots and onions for the winter

Ingredients: tomato, sweet pepper, onion, carrot, sugar, salt, allspice, bay leaf, vegetable oil, hot pepper

If you don’t know what to do with green tomatoes, we’ll show you. Prepare according to our recipe delicious lecho for the winter, and your pantry will be replenished with excellent conservation.

Ingredients:
- 500 g green or brown tomatoes;
- 300 g of red tomatoes;
- 300 g sweet pepper;
- 150 g onions;
- 200 g carrots;
- 2 tbsp. Sahara;
- 0.5 tbsp. salt;
- 3-4 peas of allspice;
- 1-2 bay leaves;
- 3 tbsp. vegetable oil;
- 1-3 pcs. hot capsicum.

08.07.2019

Blueberry jam to keep it fresh

Ingredients: blueberries, sugar

Delicious blueberry jam is quick and easy to make, but it's important to follow certain rules. Here we will tell you about them in our master class.
Ingredients:
- 1 kg of blueberries;
- 1 kg of sugar.

08.07.2019

Crispy pickled chanterelles for the winter

Ingredients: mushroom, water, salt, sugar, vinegar, allspice, cloves

If you love chanterelles, then you will also like this recipe, which tells you how to properly pickle these mushrooms for the winter so that they turn out to be crispy and mouth-watering.
Ingredients:
- 2 kg of chanterelles;
- 1.5 liters of water;
- 50 g of salt;
- 100 g of sugar;
- 60 ml vinegar 9%;
- 25 g allspice peas;
- 10 grams of cloves.

05.01.2019

Peppers with eggplant for the winter

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

Peppers and eggplants in fragrant marinade- such preparation for the winter will definitely be very successful 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: White mushroom, 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 cook very delicious jam from figs. The recipe is very simple and quick enough.

Ingredients:

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

Home canning vegetables for the winter: best salads and marinades

Fresh food products, unfortunately, have a rather short shelf life, and seasonal yields make them unavailable during the cold season. To keep fruits and vegetables as long as possible, skilled housewives use the most various ways their preparation 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 must be strictly observed heat treatment;
Correct storage- guarantee of durability finished products;
To prevent the banks from bursting, they should be preheated in warm water A couple of 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

Housewives who are engaged in conservation bring their art to perfection, combining the most unusual ingredients and receiving exquisite and extraordinary delicious dishes.

Recipes for canning fruits and berries are very varied. 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 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, the following recipes appeared:

Video recipe for cooking eggplant with mushroom flavor

Canning vegetables: the best recipes

Winter preservation includes a huge number of recipes different types blanks. Thermal treatment allows you to enjoy homemade products and salads all year round.

Canned salads for the winter recipes with photos

Salads are the most varied and the best snack among all the conservation. There are an incredible number of 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 bitter peppers, herbs, garlic, horseradish, dill, parsley.

Among all, the following recipes can be distinguished, which should be in cookbook each hostess:

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 used less often as a marinade, and more and more new preservatives appear that open new taste qualities of 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.

100 g carrots
100 g onions
100 g apples
100 g bell pepper
30 g garlic
30 g fresh hot pepper
50 g tomato paste
100 ml vegetable oil
70 ml 9% vinegar
10-15 g salt
100 g sugar
ground black pepper to taste

Cooking method:

This is one of the best canned salad recipes for those who love Tatar cuisine... To prepare it, the zucchini must be cut into cubes. Carrots, onions, bell and hot peppers, apples, peel, chop in a blender or mince. Add salt, sugar to the vegetable mass, tomato paste, vinegar, oil, mix and put on fire. Simmer after boiling for 20 minutes. Add chopped garlic and ground black pepper, simmer for another 10 minutes. Put the zucchini in a boiling vegetable mass, simmer for 10 minutes, stirring. Put the salad, canned according to this recipe, in sterilized jars, roll up, turn over and wrap until it cools.

Tatar song salad with eggplants.

Ingredients:

- 2 kg eggplant
- 100 g carrots

100 g onions
100 g apples
100 g bell pepper
50 g garlic
1 liter tomato juice
100 ml vegetable oil
100 ml 9% vinegar
100 g sugar
30-50 g salt

Cooking method:

Peel the eggplants, cut into medium cubes, soak in salted water for 20 minutes, then squeeze. Chop apples and other vegetables (except garlic) with a blender or mince. Add to the vegetable mass tomato juice, oil, salt, sugar, vinegar, bring to a boil, simmer for 15-20 minutes. Add chopped garlic and eggplant and simmer for another 20 minutes. Arrange delicious canned salad in sterilized jars, roll up, turn over and wrap until cool.

Ingredients:

2 kg of tomatoes
400 g carrots
400 g onions
400 g bell pepper
150-200 g rice
150 ml vegetable oil
100-150ml water
50 ml 9% vinegar
50 g sugar
30-50 g salt
Bay leaf
ground black pepper to taste

Cooking method:

Boil rice until half cooked. Peel and chop the tomatoes. Cut the carrots into strips or grate them on a coarse grater. Cut the bell peppers and onions into half rings. Pour oil into a saucepan, put onion and sauté over low heat for 5-7 minutes, do not fry. Add carrots and peppers, simmer for another 5-7 minutes. Put the rice, stir, add the tomatoes and simmer under the lid for 30 minutes at a low boil, top up with water if necessary. Add salt, sugar, spices, simmer for 5 minutes. Pour in vinegar, stir. Hot salad put in prepared jars, roll up and wrap until cool.

Ingredients:

1 kg of cucumbers
250 g tomatoes
150 g apples
150 g carrots
150 g onions
50-70 g plums
20 g garlic
20 g fresh hot pepper
100 ml vegetable oil
50 ml 9% vinegar
70-100 g sugar
30-50 g salt

Cooking method:

For this recipe for a delicious canned salad, the cucumbers need to be cut into slices about 0.5 cm thick. Pass the rest of the vegetables, apples and plums through a meat grinder or chop in a blender. Add to vegetable mix salt, sugar, butter, bring to a boil and simmer for 10-15 minutes. Put the cucumbers in the boiling mixture, simmer for 10-15 minutes. Pour in vinegar, simmer for another 5 minutes. Arrange the salad in prepared jars, roll up, turn over and wrap until it cools.

These photos show canned salads prepared according to the recipes presented above:

Salad with beans and vegetables.

Ingredients:

1 kg of tomatoes
500 g beans
500 g carrots
500 g onions
500 g bell pepper
250 ml vegetable oil
30 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

To make this delicious canned salad, you need to boil the beans until tender. Chop onions, carrots and peppers. Cut the tomatoes into slices, simmer covered for 2 minutes, then rub through a sieve. Fry the onions and carrots in oil. Add bell pepper, fry for 5 minutes. Add boiled beans and mashed tomatoes, simmer all together over low heat for 30-40 minutes. Add salt, sugar, vinegar, simmer for another 5 minutes. Arrange the hot salad in jars, roll up, turn over and wrap until it cools.

Korean vegetable salad.

Ingredients:

1 kg of cabbage
1 kg eggplant
100 g carrots
100 g garlic
20-30 g fresh hot pepper
70 ml 9% vinegar
100 ml vegetable oil
20-30 g salt
5-7 g Korean carrot spice

Cooking method:

Before preserving such a salad, the whole eggplants must be blanched in boiling salted water for 3 minutes. Then squeeze under pressure, cut into strips. Chop the cabbage. Grate the carrots for vegetables in Korean. Pass the garlic through a press. Hot peppers grind. Mix all vegetables, add salt, spices and vinegar. Heat the oil in a frying pan and pour the vegetables with hot, but not boiling oil, pour in the vinegar, leave to marinate for 2 hours. Then put the salad in sterilized jars. Sterilize 0.5 liter jars for 15 minutes, 1 liter jars - 20-25 minutes. Roll up, turn over and wrap until it cools.

As you can see in the photo, this canned lard looks very appetizing:

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Ingredients:

1 kg of tomatoes
300 g beans
150 g onions
150 g carrots
70 ml vegetable oil
50 ml 9% vinegar
salt and ground black pepper to taste

Cooking method:

Pour the beans with cold water and leave for 5 hours. Then pour in fresh water and boil until tender. Peel and chop the tomatoes. Grate the carrots on a coarse grater. Finely chop the onion. Heat oil in a saucepan, fry onions and carrots for 7-10 minutes. Add tomatoes and ground black pepper, simmer over medium heat, covered for 10-15 minutes. Put boiled beans in a saucepan, salt, simmer for 20 minutes. Pour in vinegar, stir and remove from heat. Put the prepared canned salad for the winter in sterilized jars, roll it up, turn it over and wrap it until it cools.

Ingredients:

1.5 kg of tomatoes
500 g beans
500 g carrots
500 g bell pepper
100 ml vegetable oil
70 ml 9% vinegar
100 g sugar
30 g salt
ground red and black pepper to taste

Cooking method:

To make this one of the most delicious canned salads, the beans need to be boiled until tender. Pass the tomatoes, carrots and bell peppers through a meat grinder. Put the vegetable mass in a saucepan with heated oil, bring to a boil and simmer for 15-20 minutes. Put boiled beans in a boiling mass, add salt, sugar, spices, simmer for another 1 5-20 minutes. Pour in vinegar, stir, bring to a boil and remove from heat. Put the hot salad in sterilized jars, roll up, turn over and wrap until it cools.

Ingredients:

1 kg green beans
1 kg of tomatoes
500 g bell pepper
500 g carrots
500 g onions
100 ml vegetable oil
35 ml 9% vinegar
30 g salt
40 g sugar

Cooking method:

Remove the tails from the beans, cut into pieces 3 cm long. Cut the bell peppers into large strips, tomatoes into slices, carrots into slices, and onions into half rings. Put all prepared vegetables in a saucepan, add oil, simmer covered for 20 minutes. Add salt, sugar and vinegar, simmer for another 7-10 minutes. Put a hot salad of canned vegetables in sterilized jars, roll up, turn over and wrap until it cools completely.

Below is a selection of photos for recipes for preserving salads:

Bell pepper salad with vegetables and rice.

Ingredients:

1 kg bell pepper
500 g onions
300-400 g carrots
200 g rice
1 liter tomato juice
200 ml vegetable oil
50-60 g salt
50-60 g sugar

Cooking method:

Cut the bell pepper into strips, the onion into cubes, grate the carrots. Pour boiling water over the rice for 20 minutes. Fry the onions in oil. Add carrots and bell peppers, simmer for 2 minutes. Pour in tomato juice, add rice, salt and sugar, simmer until rice is cooked, stirring occasionally. Arrange canned vegetable salad in jars, roll up, turn over and wrap until cool.

Bell pepper salad with vegetables.

Ingredients:

2.5 kg red bell pepper
1 kg of carrots
1 kg of tomatoes
1 kg of onions
200 ml vegetable oil
100 ml 9% vinegar
100 g sugar
45 g salt
Bay leaf
black peppercorns

Cooking method:

Cut all vegetables at random, add the rest of the ingredients, leave for 8-10 hours. Stir from time to time. Then put the mass on the fire, bring to a boil and simmer for 10 minutes. Canned according to this recipe vegetable salad put in sterilized jars, cover them with lids and sterilize: jars of 0.5 l - 10 min, 1 l - 15 min. Then roll up, turn over and wrap until it cools.

Ingredients:

1 kg bell pepper
1 kg dense plums
1 kg of apples
200 g onions
100 ml vegetable oil
50 ml 9% vinegar
50 g sugar
30-40 g salt
black and allspice to taste

Cooking method:

Cut the plums in half, remove the seeds. Core the apples, cut into slices. Cut the bell peppers and onions into half rings. Combine the prepared foods, add salt, sugar, vinegar, vegetable oil, mix and leave for 2 hours to let the juice flow. If the juice is not enough, pour in 100-150 ml of water or apple juice... Put the mass on the fire, add spices, bring to a boil and simmer for 10-15 minutes. Hot salad, canned for the winter according to this recipe, put in sterilized jars, roll up, turn over, wrap until cool.

Ingredients:

1 kg bell pepper
20 g garlic
20 ml apple cider vinegar
100 ml vegetable oil
10 g salt
10g Dried Italian Herbs
ground black pepper

Cooking method:

To preserve salad for the winter according to this recipe, peppers need to be peeled from seeds, cut each into 4-6 parts. Combine salt and dried herbs, add half the minced garlic. Put the pepper on a baking sheet, sprinkle with the prepared mixture, pour over with oil, bake in an oven preheated to 100 ° C for 50-60 minutes. Turn over once. Finely chop the remaining garlic. Put hot pepper in a sterilized jar, sprinkle with garlic and ground pepper. Pour hot oil from a baking sheet, pour in the bite and roll up immediately. Wrap until cool. Store in a cool place.

Ingredients:

700-800 g bell pepper
30 g garlic
10 g salt
50 g sugar
30 g dill greens
45 ml 9% vinegar
vegetable oil for frying

Cooking method:

The products are indicated for a 1 liter can. Before making such a canned salad, bell peppers must be thoroughly washed, dried and fried whole in vegetable oil until soft. Place in a sterilized jar, sprinkle with chopped garlic and dill, add salt, sugar and vinegar. Pour boiling water over to the top. Roll up and wrap the jars until they cool completely.

These photos show how canning salads for the winter is performed according to the recipes presented above:

STEP # 1
STEP # 2

STEP # 3
STEP # 4

STEP # 5
STEP # 6

STEP # 7
STEP # 8

Cauliflower salad with vegetables.

Ingredients:

500 g cauliflower
400 g zucchini
250 g tomatoes
300 g carrots
300 g bell pepper
30 g garlic
50 ml chili ketchup
100 ml vegetable oil
50 ml 9% vinegar
15-20 g salt
30-40 g sugar

Cooking method:

For making this one of the best canned salads cauliflower need to be disassembled into inflorescences, rinse thoroughly. Cut the courgettes into cubes, pepper into strips, grate the carrots. Pass the tomatoes through a meat grinder and boil lightly. Put all prepared vegetables in a saucepan, add vegetable oil, ketchup, salt and sugar, simmer over low heat for 20-25 minutes. Add garlic and vinegar passed through a press, simmer for another 5 minutes. Put the hot salad in sterilized jars, roll up, turn over and wrap until it cools.

Cauliflower in tomato and vegetable sauce.

Ingredients:

2 kg cauliflower
1.2 kg tomatoes
200 g bell pepper
50 g garlic
100 g parsley
50 g salt
100 g sugar
100 ml 9% vinegar
100 ml vegetable oil

Cooking method:

Disassemble the cabbage into inflorescences, blanch for 2 minutes in boiling salted water (10 g of salt per 1 liter of water). Pass the tomatoes, bell peppers and garlic through a meat grinder or chop with a blender. Put the vegetable mass on the fire, add vegetable oil, salt, sugar, bring to a boil, simmer for 10 minutes. Add chopped greens, cabbage, vinegar, simmer for 5 minutes. Put the cabbage with marinade in sterilized jars, roll up immediately. Then, the jars of homemade canned salad should be turned over and wrapped until they cool.

Ingredients:

1 kg bell pepper
100 g garlic
100 ml vegetable oil
100 ml 9% vinegar
30 g salt
a pinch of ground black pepper

Cooking method:

Cut the stalks with seeds from the pepper. Wash the prepared pepper, dry it, fry in hot vegetable oil until soft. Combine vinegar, salt and ground pepper. Dip the fried peppers into the mixture and place in a sterilized jar, sprinkle with chopped garlic. Pour 30 ml of calcined vegetable oil into the jar on top, roll up. Flip the can with canned preparation and wrap until it cools.

Ingredients:

1.5 kg of cabbage
1 kg of tomatoes
500 g red bell pepper
500 g carrots
500 g onions
250 ml vegetable oil
40 ml 9% vinegar
60 g salt
50 g sugar

Cooking method:

To preserve such a salad for the winter, cabbage, bell peppers and onions must be chopped. Grate the carrots on a coarse grater. Cut the tomatoes into slices. Combine all vegetables in a saucepan, add the rest of the ingredients, mix, leave for 20 minutes. Then put on fire and bring the mixture to a boil. Put the hot salad in sterilized 0.5 l jars, sterilize for 10-15 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

1 kg of white cabbage
1 kg bell pepper
1 kg of tomatoes
500 g carrots
500 g onions
100 ml vegetable oil
50 ml 9% vinegar
50 g salt
50 g sugar

Cooking method:

To use this recipe for canning salads, cabbage, bell peppers and onions must be chopped. Cut the tomatoes into slices. Grate carrots. Combine all vegetables, add salt, sugar, vegetable oil and vinegar. Put the salad in sterilized jars, compacting with a spoon, and sterilize: 0.5 liter jars - 12-15 minutes, 1 liter - 20-25 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

1 kg of cucumbers
1 kg of firm tomatoes
500 g bell pepper
500 g onions
bay leaf and black peppercorns

For the marinade:

1 liter of water
50 g salt
50 g sugar
50 ml 9% vinegar

Cooking method:

To preserve such a salad for the winter, the cucumbers need to be cut into slices, the onion and bell pepper - in half rings, the tomatoes - in slices. Put the vegetables in sterilized jars, add bay leaves and black peppercorns. For the marinade, bring water with salt and sugar to a boil, pour in vinegar and remove from heat. Pour hot marinade over vegetables. Sterilize 0.5 liter jars for 7-10 minutes, 1 liter - 15-17 minutes. Then roll up, turn over and wrap until it cools.

The video "Canned Salads" shows how these appetizers are prepared:

Winter salad without sterilization.

Ingredients:

1 kg of white cabbage
1 kg bell pepper
1 kg of tomatoes
400 g carrots
500 g onions
30 g salt
50 g sugar
200 ml vegetable oil
100 ml 9% vinegar
100 ml of water

Cooking method:

For home canning of such a salad, cabbage, bell peppers and onions must be chopped. Cut the tomatoes into slices. Grate carrots. Put the vegetables in a saucepan, add vegetable oil, vinegar, sugar, salt, water, mix. Bring to a boil over low heat, simmer for 25-30 minutes, stirring from time to time. Put the hot salad in sterilized jars, roll up, turn over and let cool.

Pickled cabbage rolls.

Ingredients:

2 kg of cabbage
1 kg of carrots
100 g garlic

For the marinade:

1 liter of water
45 g salt
100 g sugar
60 ml 9% vinegar
100 ml vegetable oil
1 bay leaf
2-3 peas of black and allspice

Cooking method:

Blanch the cabbage leaves in boiling water for 2 minutes, cut off the thickenings. Grate the carrots, add the garlic passed through a press. Wrap the carrot and garlic filling in the cabbage leaves. Place stuffed cabbage rolls tightly in sterilized jars. For the marinade, bring to a boil water with spices, salt, sugar and vegetable oil... Pour in vinegar and remove from heat. Pour hot marinade over jars with cabbage rolls and sterilize: 1 liter jars - 20 minutes, 2 liters - 30 minutes. Then roll up, turn over and wrap until it cools.

Ingredients:

1.5 kg of mushrooms
1 kg of tomatoes
1 kg bell pepper
500 g carrots
500 g onions
20-25 g garlic
300 ml vegetable oil
100 ml 9% vinegar
50 g salt
150 g sugar
10-12 peas of black and allspice
2-3 carnation buds

I am not one of those housewives who prepare hundreds of cans for the winter, and then put them in good hands, because they "did not eat". I do several types of "seams", but without fanaticism. I don’t want to turn the kitchen into a cannery, and I don’t like to stand in the heat in a stuffy kitchen and twist, twist, twist for hours. But in winter you really want to get a delicious jar made with love in summer. Therefore, there will be conservation!

I have simplified this process for myself to the maximum and will share my methods of canning and little secrets.

Dishes and equipment for canning

– A saucepan, bowl, or other container should be wide-bottomed, thick-walled and made of non-oxidizing material, such as steel, non-stick or enamelled, but without the slightest cracks or chips.

- For stirring, I only use wooden spoons and scoops, and silicone spoons. They are also convenient for stirring jam syrup.

– Cooking tongs, preferably with silicone tips. This is my most essential attribute, I'll tell you why below.

– Spoon or ladle for pouring jam, jam, etc. Most of all I love the sauce spoon. Thanks to its tapered spout, you can gently pour the jam and not stain everything around. I also like the silicone ladle, it doesn't scratch the pot or knock on the jar.

– Lids. Here I will immediately say that I make all my blanks using only jars with screw caps. For me, this is the easiest and most time-saving method. But you can also use metal covers with rubber bands, as well as, in some cases, plastic ones.

- To avoid mistakes, canning cannot be done without measuring cups and bowls(I use 0.5L and 1L bowls).

– Seaming key, unless you are using screw caps (choose one that fits comfortably in your hand).

– Spoon with holes for removing foam.

- Skimmers, colanders, etc. are used less often.

Be sure to also prepare potholders, mittens and towels.

Preservation products

For myself, I have long concluded that it is better not to start preservation from spoiled products. Money down the drain, time wasted. All vegetables, berries, fruits must be thoroughly washed and sorted out, and then dried, for example, with paper towels.

Container preparation

Banks need to be washed very well, preferably with baking soda, but I do not recommend using dish detergents, they leave a smell and are not easily washed off.

How to sterilize jars

There are several ways to sterilize cans.

Some housewives like to do it v microwave oven or on a baking sheet in the oven... To do this, you need to put the jars in a cold oven and turn on the heating to 100-110 degrees, the whole process will take about 25-30 minutes.

2. The steam sterilization method is also very popular. stand, double boiler or flat grease sieve. Banks should warm up well.

A three-liter jar is sterilized in this way for 15 minutes, a two-liter jar - 10 minutes, a liter jar - 5, a half-liter jar for only 2-3 minutes.

Lids are usually just boiled for about 5 minutes in water, in any saucepan or bowl.

3. I prefer another way, the easiest for me - in a saucepan of boiling water. I pour water into a large saucepan, so that it covers the jar in a horizontal position, bring it to a boil. Gently use tongs to lower the jar on its side, and put the lid in the same place.

The whole thing boils slowly for several minutes. This is where I need those same forceps with silicone tips - I take out a jar with them and drain the water.

I put the jar in a pre-prepared plate or on a towel. I put the next jar and lid into the pan, while they are sterilized, I fill the finished jar with jam or vegetables and close it with a screw cap. It's quick and easy. I have never spoiled anything after such canning.

If the jars are small, then two or three jars can be immersed in water at once. In this case, it is better to line the bottom with a cloth napkin so that the jars do not slip or knock against each other.

4. There are recipes when you need to put food in clean jars, and then sterilize already filled jars , pouring them in a saucepan or basin with water about "shoulder length". The sterilization time is usually indicated in the recipe, it can be either 10 minutes or 40 minutes - read the directions in the recipe carefully.

After the jars are filled and closed, they must be turned upside down and covered with a warm towel or blanket, and allowed to cool in this way.

It should be borne in mind that when cooking jelly, for example, or, it is better not to leave the jars in this state for more than an hour. Otherwise, an air cushion will form at the bottom of the cans, and the jelly or jam itself will thicken as if “hung in the air”.

Food preparation

In order for all berries, fruits or vegetables to boil evenly, they must be selected approximately the same in size and degree of ripeness. And cut (if necessary) also into approximately equal pieces. Otherwise, they will cook unevenly, and the preservation will deteriorate and swell.

Vegetables

To keep pickles bright color, they need to be rinsed with boiling water before salting.

You cannot add salt with additives or iodized salt to the conservation, only the most common table salt.

It is necessary to take into account what percentage of vinegar is used in the recipe. 9% instead of 3% will just ruin your efforts, and vice versa.

When preserved fresh vegetables the pouring method is often used with hot marinade, brine or water. It should be borne in mind that when pouring cucumbers, not boiling liquid is used, but with a temperature of about 90 degrees, otherwise the cucumbers may lose their crunch. Cucumbers can also become crumbly due to an overflowing jar. You should not tamp the vegetables too tightly, it is better to put them sideways to the barrel and shake the jar a little after.

Water for pouring and marinades should be filtered, and not from the tap.

Preserves and jams

When cooking jam, it is important that the berries and fruits retain their shape, do not soften or wrinkle, so it is better to cook no more than 4-5 kg of jam at once.

To find out if the jam is ready, you need to drop a few drops of chilled syrup on a saucer. The jam is ready if the drop does not spread over the saucer. In addition, if the jam is already ready, then the berries and fruits are evenly distributed over the syrup, and do not float to the surface.

While the jam is cooking, do not cook strong-smelling dishes so that the jam does not absorb its aroma.

Berry or apple jam you can improve or give it an unusual flavor by adding during cooking lemon zest, vanilla or a little cinnamon, pear jam will sparkle in a new way if you add a glass of cognac to it, and a little lemon to the gooseberry.

The jam is often candied during storage. To prevent this from happening, they add to it during cooking lemon juice or citric acid.

You can make candied fruits from just cooked jam. You need to get some berries or fruits from the freshly cooked jam, let them dry (for example, on a plate or dish), shake slightly and roll in sugar or icing sugar... You need to store such candied fruits in a jar.

Storage

The preservation should be stored in a cool dry place, for example, in a closet, on an insulated and equipped for storage balcony, in a cellar or in a basement. The optimum storage temperature for preservation is 4-7 degrees C. Care must be taken that the temperature does not drop below, otherwise the tightness of the workpieces may be compromised.

Finally, I will share one more little secret. If the plastic lid cannot be removed from the can with preservation, you need to put a bowl on it with hot water... After 30 seconds, the lid will soften and can be easily removed.

Hope this article was helpful to you. Happy and tasty preparations!