New in home canning. home canning

23.06.2022

I am not one of those housewives who prepare hundreds of jars for the winter, and then put them in good hands, because they “didn’t eat it”. I do several types of "sunset", 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, conservation be!

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

Dishes and equipment for canning

– Saucepan, basin or other container should be with a wide bottom, thick-walled and made of a non-oxidizing material, such as steel, non-stick or enameled, but without the slightest cracks and chips.

- For stirring, I use only wooden spoons and spatulas, as well as silicone spoons. They are also convenient to stir the syrup for jam.

– Cooking tongs, preferably with silicone tips. This is my most necessary attribute, I will tell you why later.

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

– Lids. Here I’ll say right away that I make all my blanks using only jars with screw caps. For me, this is the easiest and most time-saving way. But you can also use metal lids with rubber bands, as well as, in some cases, polyethylene.

- To avoid mistakes, when preserving, you can not do without measuring cups and bowls(I use bowls of 0.5 and 1 l).

– locking key, if you do not use screw caps (choose one so that the handle fits comfortably in your hand).

– Spoon with holes to remove foam.

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

Be sure to prepare also potholders, mittens and towels.

Preservation Products

For myself, I have long concluded that it is better not to start conservation of spoiled products. Money wasted, 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, best of all with baking soda, but I do not recommend using dish detergents, they leave a smell and are poorly washed off.

How to sterilize jars

There are several ways to sterilize jars.

Some housewives love to do this. V microwave oven or on a baking sheet in the oven. To do this, put the jars in a cold oven and turn on the heat to 100-110 degrees, the whole process will take about 25-30 minutes.

2. Steam sterilization is also very popular. a special stand, a double boiler or a flat sieve-grease trap. 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 only 2-3 minutes.

The lids are most often simply boiled for about 5 minutes in water, in any saucepan or bowl.

3. I prefer another way, the easiest for me - in a pot 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 lower the jar on its side with tongs, put the lid in the same place.

All this slowly boils for several minutes. This is where I need those same tongs 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 lower 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 fast and easy. I have never had anything spoiled after such canning.

If the jars are small, then two or three jars can be lowered into the water at once. In this case, it is better to line the bottom with a cloth napkin so that the jars do not slip and 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 approximately “up to the shoulders”. The sterilization time is usually indicated in the recipe, it can be either 10 minutes or 40 minutes - carefully read the instructions in the recipe.

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 jars, 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 chosen approximately the same in size and degree of maturity. And cut (if necessary) also approximately the same pieces. Otherwise, they will cook unevenly, and the preservation will deteriorate and swell.

Vegetables

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

You can not add salt with additives or iodized salt to preservation, only the most common table salt.

You need to consider what percentage of vinegar is used in the recipe. 9% instead of 3% will just ruin all your efforts, and vice versa.

During conservation fresh vegetables the method of pouring hot marinade, brine or water is often used. 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. Also, cucumbers can become loose and due to an overfilled jar. You should not pack the vegetables too tightly, it is better to put them side by side and shake the jar a little after.

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

Jams 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 put 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 can be improved or given an unusual touch by adding lemon peel, 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 gooseberry.

Often, during storage, the jam is candied. To prevent this from happening, it is added during cooking lemon juice or citric acid.

Candied fruits can be made from freshly brewed 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 powdered sugar. You need to store such candied fruits in a jar.

Storage

Preservation should be stored in a cool, dry place, for example, in a pantry, on a balcony that is insulated and equipped for storage, in a cellar or in a basement. The optimum storage temperature for conservation is 4-7 degrees C. It is necessary to ensure that the temperature does not fall below, otherwise the tightness of the blanks may be violated.

Finally, I will share one more little secret. If the polyethylene lid is not removed from the canning jar, a bowl with hot water. After 30 seconds, the lid will soften and come off easily.

I hope this article was helpful to you. Good luck and delicious preparations!

home canning vegetables for the winter best salads and marinades

Fresh food, unfortunately, has 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 preparations for the winter.

Food preservation methods

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

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

Physical - preservation of products at low or high temperatures. This may include freezing or sterilization. Such blanks are stored for quite a long time and partially retain their useful properties;
Biochemical - exposure to foods with food acid. In pickling and pickling, vinegar is most often used, since it completely suppresses 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;
Physico-chemical - 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 treatment. But berries and fruits are often harvested with sugar.

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

When doing home preservation, you should follow certain rules that will help you avoid mistakes and keep food for a long time:

Banks and lids are steamed or boiled for at least 10 minutes;
The freshest and most undamaged vegetables and fruits should be used;
It is necessary to strictly observe the duration of heat treatment;
Proper storage- pledge of durability finished products;
To prevent the jars from bursting, they should be preheated in warm water A couple of minutes;
At the bottom of the pan for sterilization, it is necessary to put a disc-stand (you can use an ordinary dumpling) or cover it with a towel;
Banks should not be filled to the very top, but only to the shoulders, since when heated, the contents increase in volume and the brine can flow out;
After corking, the preservation is turned upside down and wrapped warmly. This prolongs the heat treatment time and has a positive effect on the shelf life.

Unusual canning recipes for the winter

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

Recipes for preserving fruits and berries are very diverse. From fresh fruits, you can make jam, compote, jelly, marmalade or candied fruit. Each of these dishes can also contain vegetables, such as zucchini. As for pickles and marinades, they also often use berries and fruits, giving them sophistication.

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

Salting vegetables with fruits and berries: an unusual taste fashion

Recipes for canning vegetables for the winter by 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 a lot of vitamins and minerals, which 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 by salty, and bitter by sugary, while the fruit or vegetable itself acquires a twist. Thus, the following recipes appeared:

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 processing allows you to enjoy homemade preparations and salads all year round.

Canned salads for the winter recipes with photos

Salads are the most varied and the best snack among all conservation. There are an incredible number of recipes for cooking with all sorts of ingredients and preservatives, the best of which are:

Preservation for the winter recipes with photos includes the preparation of dishes loved by everyone since childhood, such as: lecho, squash and eggplant caviar, appetizers, adjika, pickled mushrooms, cucumbers and tomatoes. To get different shades of taste, aromatic additives are often used: allspice and bitter pepper, spices, 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 carefully monitoring not only the taste of food, but also their useful properties. In this regard, vinegar is less often used as a marinade, and new preservatives are increasingly appearing, opening up new taste qualities of familiar vegetables.

If you care about your health and like preparations for the winter, you will probably be interested in:

Outcome

Although canning for the winter is troublesome, 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 help maintain immunity due to the vitamin composition.

Preserving vegetables is one of the ways in which 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 compares to the pleasure when in winter or to festive table I manage to open a jar of vegetables prepared with my own hands.

Homemade preparations

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

They are salted and marinated with the most different ways. For one of the most interesting options, the following products are required: fresh cucumbers, spices for pickling and salting, for 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, vegetables and herbs must be washed, and the garlic must be peeled.
Then add additional ingredients to 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 recipe ingredients directly to the jar.
Pour everything with re-boiled water and roll up.

Turn the jars upside down to cool down. This will allow the caps to undergo additional sterilization.

Alternative option

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

According to technology, this process is no different from the previous version:

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

Stocks for the winter

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

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 preservation of vegetables for the winter is performed somewhat differently:

First you need to boil a liter of water.
After that, it is necessary to dissolve salt, spices, sugar in it, and also add vinegar and herbs.
The solution should boil for approximately 1 minute. Then it can be removed from the fire.
Peel the onion and cut it into rings carefully.
Put the tomatoes in pre-sterilized jars, and then cover with onions and bay leaves on top. You can also add garlic if you like.
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.

Good addition

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

A striking example of such successful combination can serve peppers made in tomato sauce. The list of components in this case is also small: 2 kilograms of sweet pepper, 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 successive steps:

First, the tomatoes need to be washed, and then, passing through a meat grinder, put into a saucepan and cook for 40 minutes, periodically removing the foam.
Add salt, vegetable oil, sugar to the boiling mass and wait 5 minutes until they are completely dissolved.
Remove the stalks from the peppers 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 boil for another 5 minutes.

After that, the mass can be laid out in banks, rolled up and sent for 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 only a semi-finished product. Take, for example, canned beets.

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

Cooking process:

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

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

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

Preparing 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 a couple of hours, peel the garlic, and remove the seeds from the peppers.
After that, the products must be crushed. 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 decomposed into jars and pour boiling water. This will destroy putrefactive bacteria and microorganisms that may be in them.
After 15 minutes, the water should be drained into a saucepan, add sugar and salt and put on fire again.
After boiling, add the essence to the solution and again pour the products with the prepared marinade.
Now the jars need only be rolled up and, wrapped in a blanket, put to cool.

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

Convenient option

Some housewives like another interesting way - canning vegetable salads.

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

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

The process consists of several stages:

First you need to chop the vegetables: cut the pepper into rings, eggplants with zucchini - into circles, chop the greens, and grate the carrots. Prepared products should be poured into a deep pan.
Then you should prepare the sauce. To do this, the first thing you need to grind the tomatoes in a blender.
Add sugar, oil, salt and grated garlic to them.
Add the sauce to the pot with the main products and simmer for an hour.
Put the finished mass into jars and roll up.

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

1. TOMATOES SUPER!

Definitely recommend this recipe. Tomatoes are great! And the pickle! In general, this recipe should be closed - you will not regret it.

Cooking:
We select tomatoes of the same size, any as you like.
Mine, put in sterilized jars.
Pour boiling water, soak for 5-7 minutes, pour into a saucepan, add to a portion of the drained infusion from each 3-liter jar.
2.5 st. l. salt, 4 tbsp. l. sugar, 5 cloves, 10 black peppercorns, a pinch of ground red pepper, 2 bay leaves, 2 peeled garlic cloves.
Bring everything to a boil, at the time of boiling, pour into the brine 1 tbsp. l. vinegar essence and vodka, pour into a jar, roll up, turn over. After cooling, turn over and store as usual.
The taste is extraordinary, the brine is drunk as a pleasant drink. Despite the presence of vinegar, it is not felt at all!

2. BLANKS: EGGLANTS WITH GARLIC

If you did not manage to close the mushrooms this year, then such an alternative to mushrooms will come in handy. This is very delicious eggplant with garlic. They go very well in winter with potatoes and as just a snack, but in fasting, it’s so nice to eat them. Tasty!

Ingredients:
5 kg eggplant
0.5 l vegetable oil
500 g salt
150 g garlic

For marinade:
5 liters of water
200 g 9% vinegar

Sprinkle with salt, mix and leave for an hour:
Rinse thoroughly. Put in a boiling marinade and cook for 7 - 10 minutes. Drain the decoction.
In hot eggplant immediately add vegetable oil and finely chopped garlic.
Mix and arrange in sterilized jars.
Roll up, turn over, wrap and leave to cool completely.

3. BELL PEPPER WITH HONEY.

Well, do you still have pepper? Did you make such a preparation of pepper according to this recipe? If not, then try it, if someone else does not know this recipe. bell pepper with honey it turns out very tasty. There is no taste of honey, but the pepper itself turns out to be very fragrant.

Cooking:
Sweet pepper - 5 kg,
Water - 3 l,
Garlic - 10 - 12 cloves.
Vegetable oil - 200 ml
Vinegar (in the recipe it was 9% 400 ml, it seemed to me a lot, so I added less) - 200 ml,
Honey - 0.5 tbsp. (original 1 st.)
Salt (without a slide) - 2 tbsp. l.
Bay leaf - 3 pcs.,
allspice and black peas, 5 pcs.

Wash the pepper and peeled garlic, let the water drain, cut the pepper in half, lengthwise, remove the seeds and partitions.
Prepare jars and lids (I got 4 jars of 1 liter each)

Boil water in a convenient deep dish with wide edges, add vinegar, oil, garlic, pepper in a pot, honey, salt, bay leaf, vegetable oil, mix when the marinade boils, lower the pepper in portions, drown it so that it is completely in the liquid, after boiling, cook over medium heat for 10 minutes until the pepper is soft, but not overcooked.
Then turn off the fire, spread the pepper with a spoon tightly in layers in jars, pour the marinade up to the neck, immediately cork, turn the jars upside down and wrap until they cool.

4. VEGETABLE SALAD WITH MUSHROOMS

I bring to your attention a very tasty vegetable salad with mushrooms. Preparation is very simple, does not require much time for cooking. Fast and tasty! Meet:

Ingredients:
1 liter vegetable oil
1.5 kg carrots,
1.5 kg of onion,
1.5 kg cabbage,
3 art. l. Sahara,
1.5 kg cucumbers,
1 st. l. vinegar essence,
½ kg sweet pepper
300 g boiled mushrooms,
2 kg of tomatoes.

Boil the oil, add chopped carrots, boil for 5 minutes. Add onion rings, cook for another 5 minutes. Add sugar and chopped cabbage and cook again for 5 minutes. Put all other ingredients into the salad, mix and cook the salad for 30 - 40 minutes. Arrange in sterilized jars, roll up.

5. WINTER CABBAGE WITH EGGLANTS

For those who love cabbage and eggplant. Now you can try this couple right away. The snack is excellent. The recipe is not complicated. Such cabbage with eggplant can be stored with you all winter. And everyone knows how to teach. Watering vegetable oil with the smell of seeds, but you can’t pull a beam there and by the ears.

To prepare eggplant with cabbage for the winter, you will need:
eggplant - 1 kg;
fresh cabbage - 1 kg;
carrots - 300 g;
garlic - 10 cloves;
hot pepper - to taste;
black peppercorns - 10 pcs.;
salt - 1.5 tbsp. l.;
vinegar 9% - 0.5 tbsp. (or to taste).

Salt and vinegar can finally be adjusted to your liking.

First you need to cook the eggplant. To do this, cut off the tails, place the eggplant in a pot of boiling water and cook after boiling for 5-7 minutes, no more, so that the eggplant is not digested.

You can cover the top with a plate so that the eggplants do not float up and everything is completely boiled in the same way.

When the eggplants are cooked, put them in a bowl and cool.

While the eggplant is cooling, finely chop the fresh cabbage and place in a large bowl.

Grate the carrots on a coarse grater and add to the cabbage.

cook hot peppers and garlic.

Finely chop the hot pepper, and pass the garlic through a garlic press.

Add garlic and hot pepper to cabbage with carrots. Also add peppercorns. Mix everything thoroughly.

Also add peppercorns and mix everything.
Add garlic and hot pepper to cabbage with carrots. Also add peppercorns and mix everything.

Cut the cooled eggplant into cubes of about 2 cm.

Add chopped eggplant to a bowl with other vegetables, add salt and vinegar. To stir thoroughly. Finally adjust the salt and vinegar content to your taste.

Transfer eggplants with cabbage to jars, put in a cool place for storage. Jars can be closed with polyethylene or screw caps. And the test can be removed in a week.

6. BEET SALAD WITH PRUNE

I really liked the recipe for beetroot salad with prunes. What attracted me was a salad without a gram of oil. Great option blanks, which can be used as a snack, as a sandwich mass, flavored with mayonnaise, rast. butter or sour cream, or it can simply be added to any dishes where beets go well. You can use at your discretion and your taste.

Ingredients:
beets - 1 kg,
pitted prunes - 200-300 g
honey -2 tbsp. l.,
salt - 1 tbsp. l.,
cloves - 4 - 5 buds
black pepper -
5 - 6 peas,
vinegar 6% -
0.5 st. (possibly less)

Wash the beets well, peel and grate on a coarse grater.
Wash the prunes and pour boiling water for 5 minutes, then drain the water.
Add prunes to the beets, mix everything well and decompose beetroot salad in sterilized jars.

Prepare the filling: dissolve salt, honey in 1 liter of water, put pepper and cloves and add vinegar, bring to a boil and cook for 2 minutes.
Pour the beets in jars with boiling marinade, cover the jars with boiled lids.
Sterilize jars with salad in a saucepan with low-boiling water (or in any other way), 0.5 l - 15 minutes, 1 l - 25 minutes.
Then immediately roll up the jars, turn upside down, wrap and leave to cool completely.
Store beetroot salad for the winter in a dark and cool place.

7. Eggplant with beans and vegetables

I really like this preparation for the winter, I directly recommend that you cook it, unless, of course, someone who does not have such a recipe, it has long been popular and many do. Delicious!

For 2 kg eggplant:
500 g dry beans,
1.5 kg tomatoes
0.5 kg of sweet pepper,
0.5 kg carrots
200 g garlic
1 st. with a pile of sugar
2 tbsp. l. with a hill of salt
100 ml vinegar 9%,
0.5 l vegetable oil

Soak beans overnight. Boil until half done:

Grind tomatoes together with garlic in any way possible:
Put salt, sugar, vinegar, oil into the tomato mass, bring to a boil and boil for 5 minutes.

Add chopped bell peppers:

Coarsely chopped eggplant.

Half cooked beans.

Cook, stirring often, for about 50 minutes.

Arrange the hot mass in sterilized jars and roll up.

Wrap until completely cool.

8. ASSORTED VEGETABLES PICKLED IN VINEGAR WITH SPICES.

Such an appetizing snack in the winter for potatoes, I think it will be just the most "that"!

You can use a variety of vegetables, best of all small varieties (cucumbers, tomatoes, onions, paradise apples, cherry plum ...).
If large - cut into portioned slices or mugs (carrots, peppers, zucchini or squash, cauliflower ...).
Some vegetables like green beans and corn, blanch for a few minutes in boiling water.

In general, the set of vegetables can be different.

MARINADE for 1 liter of water:
4 tsp salt,
6 tsp Sahara
1 st. l. vinegar essence
1 - 2 bay leaves
4 - 6 pcs. allspice
8 - 10 pcs. black pepper

Boil the marinade (except vinegar). Pour the vinegar essence into the already turned off marinade (carefully - it can foam a lot).
Let it brew for 15-20 minutes.

Arrange a standard set of greens in jars - dill, horseradish, cherry and black currant leaves. To taste, you can use lovage, lemon balm, tarragon.
Next - lay out the layers of vegetables and pour strained marinade.
Sterilize 3 liter jars - 30 minutes.

9. SECRET RECIPE FOR AWESOME CUCUMBERS

These pickled cucumbers have a simply amazing taste, and we call the recipe for pickling cucumbers "you will lick your fingers."

Do you want to please your household in winter with cool pickled cucumbers? No, not the ones that flaunt in jars on supermarket shelves. Of course, there are no comrades for taste and color, but, in my opinion, pickling cucumbers at home is incomparable. We have been closing cucumbers for the winter one by one for a long time. interesting recipe, and each time not a single jar survives until spring.

Products:
Cucumbers - 4 kg,
Parsley greens - 1 bunch
Sunflower oil - 1 tbsp. (200 ml),
Table vinegar 9% - 1 tbsp.,
Salt - 80 g
Sugar - 1 tbsp.,
Black ground pepper - 1 dl.,
Garlic - 1 head

We weigh 4 kg of cucumbers, young, small in size. Of course, we wash off all the dirt and dust from them. You can trim the ponytails and noses slightly.

Those cucumbers that are larger are cut lengthwise into four parts: first in half, the halves are still in two. Cut the smaller ones in half lengthwise. Place prepared cucumbers in a bowl.

Finely chop a good bunch of parsley and send to the cucumbers. Add to the pot 1 tbsp. sunflower oil, a glass of 9% table vinegar and 80 g of salt (do not pour 100 g of a glass to the top on your finger).

That's not all. Pour a glass of sugar, a dessert spoon of ground black pepper into the resulting marinade for cucumbers.
We disassemble the average head of garlic into cloves, cut them into thin slices and go to the same place - in a saucepan with cucumbers.

Everything, like all the components listed. It remains to wait 4 - 6 hours. During this time, the cucumbers will release juice - in this mixture, pickling will take place.
You can shake the pan several times to mix the cucumbers in the marinade.

After the required time has passed, we take the prepared jars and fill them with slices of cucumbers: we take a piece with a fork and, slightly tilting the jar, put it vertically. And so on, until the bank is full. If the jar is not full, lay another layer of cucumbers horizontally.

Fill the jars to the top with the marinade remaining in the pan, cover with prepared lids and sterilize for 20-25 minutes.
We take it out, roll it up tightly and congratulate ourselves on having closed delicious cucumbers In oil.
Put the jars upside down, wrap them in towels until they cool completely.

10. CANNED TOMATOES WITH GRAPES

What taste do tomatoes with grapes
These marinated tomatoes are unexpected, with a special, very pleasant taste that is difficult to guess unless you see that the tomatoes were canned with grapes.
A light fruity note ennobles the taste of tomatoes, giving it grace and sophistication.

This preparation for the winter not only tastes good, but also looks very impressive and unexpected. A jar of beautiful canned tomatoes with grapes can be easily presented as a gift when visiting friends.
Sweet grapes also turn out to be special, spicy-salty.
This is very tasty food for a winter feast! A piece of bright summer in a bowl!
This preparation is very tasty and beautiful!

Very delicious tomatoes with spicy taste. Grapes can be served as a separate original appetizer.
Closing tomatoes with grapes is very simple, according to the principle of compote.
Proportions for canning tomatoes with grapes for 3 liter cans or one 3 liter.

Small tomatoes - 2.5 - 3 kg;
Bulgarian sweet pepper - 1 pc.
Grapes - 1 brush (white or black);
Greens and spices for pickling (salting);
Pepper hot chili- 1 PC. (optional);
Garlic - 3 cloves;
Bay leaf - 2 - 3 pieces;
Currant and cherry leaves - 3-6 leaves each;
Black pepper and cloves - 9 pieces each (3 in each jar);
Horseradish - 1 large leaf or piece of root;
Dill - 3 sprigs;

For the brine (marinade):
Salt - 1 tbsp. l.,
Sugar - 1 tbsp. l.
Boiled water.

Prepare jars and lids. Rinse, sterilize.
Wash vegetables and herbs. Bell pepper clean from seeds, cut into slices, spicy - into slices or rings (you can with seeds if you like spicy). Separate the grapes from the branches. Peel the garlic cloves and horseradish root.
Put in each jar at the bottom - greens, spices, garlic, hot peppers and horseradish, then - tomatoes sprinkled with grapes and stick pepper strips into the free space. Sprinkle with sugar and salt. Pour boiling water over and let stand covered for 15-20 minutes.
Carefully drain the resulting marinade, boil it and pour it over the tomatoes again. Roll up covers.
Store in a dark, cool place.

Canning Recipe Technology - Basic Principles and Methods

canning- this is a generalized name for a method of preserving for a long period of various products (vegetables, berries, fruits, mushrooms, meat, fish) from spoilage through a certain culinary treatment. In general, canning can be called any process that allows you to extend the shelf life of a particular food.

The technology and principles of canning at home vary depending on which method this process is carried out. Let's consider this issue in more detail.

Pickling. Pickling is perhaps the most famous and popular method of preservation for the winter. It is based on the fact that some organic acids are added to the workpiece, most often, table vinegar or lemon acid. It is these components that inhibit the activity of pathogens. Pickling products at home should be stored at low temperatures. The basement or cellar is the best place for this.

Salting. Preservation by salting is based on the impregnation of a product with eight or twelve percent saline. Salt draws water and creates an environment for microorganisms that is not suitable for their reproduction, and existence in general. On the one hand, this method is good, but it also has disadvantages. So, for example, some useful substances from the product itself go into the brine. In addition, when eating a salted product, an excessive amount of salt enters the body.

Candling. This method of preserving for the winter is similar in principle to salting, with the only difference being that sugar is used instead of salt. The disadvantage of the method is that with a lack of acidity of the original product, all kinds of mold fungi can form.

Souring. Fermentation is a preservation method that is a cross between salting and biological preservation. The presence of salt at the initial stage of all fermentation recipes suppresses the pathogenic microflora. Bacteria found on canned fruit ferment the sugar in it. As a result, lactic acid is formed. It is she who, to a greater extent, preserves the product from spoilage.

There are also home canning methods based on removing water from the product. These include not only but also drying, smoking, gelling.

The basic principle of preparing this type of dishes is that the product, which has been preserved by one method or another, is placed in a pre-sterilized jar, after which it is tightly rolled up with sterilized lids.

As a rule, jars are steam sterilized. This is the classic method. However, they can be sterilized by roasting in an oven or microwave, or using any other acceptable method.

Home canning, as a rule, is carried out by heat treatment in hermetically sealed glass containers. At the same time, vinegar or vinegar essence is added to vegetables and salads to neutralize the activity of pathogenic microbes.

Traditionally, there are 2 ways of heat treatment of home canning products:

pasteurization- heating products up to 100 degrees, which allows you to destroy and neutralize the vast majority of microorganisms;
sterilization- heating products over 100 degrees, which completely destroys and destroys the microflora responsible for food spoilage.

In all cases, home canning involves placing food in clean, steam-sterilized or oven-sterilized glass jars.

For both sterilization and pasteurization, you will need a large saucepan, on the bottom of which a wooden grate is placed and a towel is placed on top (to avoid splitting the jar). During the installation of cans of food into the pan, they are carefully monitored so that the cans do not come into contact with each other and with the walls of the pan. Water reaches the upper level and does not get inside (the jars are covered with pre-boiled lids, but not twisted). It is important that in the pan where pasteurization / sterilization takes place, everything glass jars were of the same size. After the end of the heat treatment, the jars are carefully removed and closed with a seaming key, after which they are turned upside down (to check the tightness of the twist) and wrapped in a blanket until completely cooled.

Types of canning for the winter at home

There are hundreds of types of home canning. It is simply not possible to list them all. However, one of the species, in particular, conservation by type food products , we will take a closer look. Berries, fruits, mushrooms, vegetables, meat, fish are products that are too different from each other, which means that harvesting each of them at home for the winter has its own characteristics. Further, we will talk about them.

Mushrooms

Preservation of mushrooms by any method, first of all, begins with their choice. Young strong mushrooms are best suited. It is better to exclude the use of overripe and wormy options. Mushrooms must be sorted. Mushrooms are usually preserved by type, but you can also make a mushroom platter.

The next stage is the purification of mushrooms from various kinds of contaminants. Then the roots are cut off the mushrooms and the damaged areas are cut out. Copies of a small size canned whole, and large ones are pre-cut.

It should be taken into account that some edible mushrooms(milks, mushrooms, mushrooms and others) darken at the incision site, so you should work with it as quickly as possible. It is best to place such mushrooms in a cold place after cutting. saline solution with a small amount of citric acid.

Each type of mushroom has its own characteristics of canning, and the canning method that is suitable for one mushroom may not be suitable for another. So, for example, you can pickle some agaric mushrooms: greenfinches, chanterelles, honey mushrooms, rowings, mushrooms, champignons, as well as almost all tubular mushrooms: aspen mushrooms, boletus, boletus and, finally, porcini mushrooms. But sharp-tasting milk mushrooms or milkers are best salted. Almost all edible mushrooms are suitable for fermentation, but only a few are suitable for drying - porcini mushrooms, mushrooms, boletus, boletus and boletus.

When canning mushrooms at home for the winter, you need to be sure that the collected mushrooms are edible and follow all the instructions in the recipe that you have chosen. Incorrect heat treatment of mushrooms can lead to the development of canned botulism, which is known to severely affect the CNS and can be fatal.

Vegetables

Canned vegetables for the winter are a fairly popular type of preservation. The variety of recipes for their preparation is in the hundreds of thousands. Even the usual canned tomatoes and cucumbers have many cooking variations.

It is best to use vegetables only harvested in the garden for canning. However, if this is not possible, then the freshness of a particular product when choosing should be given special attention. A limited number of vegetables can be preserved without the addition of vinegar. These include tomatoes, rhubarb, sorrel. This is due to the increased acidity of these products. Preservation of other vegetables for a long time without the use of vinegar is simply not possible.

To improve taste characteristics home preservation from vegetables, many recipes recommend adding dried spices and spices or fresh herbs. In addition, such additives improve the flavor of the dish. Also, herbs in glass jars with pickles look very attractive, and, one might even say, act as an element of decor.

Fruits and berries

At home, canning berries and fruits allows you to save these healthy foods for the winter, and in a very tasty. Compotes, juices, puree, jam, jam, jelly, confiture, marmalade, jam, syrup, candied fruits are prepared from fruit and berry raw materials. In addition, fruits and berries can be pickled, as well as sour (wet). Drying is also available for such products.

As in the case of vegetables, the main principle when preserving fruits and berries is their freshness. Only in this case can you get a really tasty and healthy preparation for the winter.

Meat

Meat is a fairly popular product for canning, including at home. Most often, poultry, game, pork, and rabbit meat are used for harvesting. However, this does not mean that such types of meat as lamb, veal, beef are not suitable. They can also be preserved. In addition to the meat itself, some offal can also be canned.

When choosing meat for canning, you should not take the meat of those animals that are severely malnourished or sick with something. It contains a lot of microbes, and therefore it is quite difficult to preserve it. For conservation purposes, you should not take the meat of too young animals, as well as young animals during the growth period, since such a product contains a lot of water, and therefore the meat is too soft during cooking. Also, do not use fresh meat, it should be well chilled and "aged".

Roll up the meat both raw and previously passed heat treatment. For canning, tin or glass jars are usually used. After laying the feedstock in a container, it is corked, and then the canned food is subjected to the sterilization process. The last process at home takes place in boiling water at a temperature of one hundred degrees. On an industrial scale, autoclaves are used for sterilization, which allow you to reach a temperature of more than one hundred degrees, but it is important not to overdo it, otherwise the nutritional value and the taste of meat will be irretrievably lost.

It is important to store the finished meat preservation properly - in a dark, cool place at a temperature of no more than fifteen degrees. At the slightest sign of spoilage of the corked product, it is worth discarding it. Otherwise, you can cause irreparable damage to health.

Fish

Canning fish at home, despite the abundance canned fish in the store, does not lose its popularity. Homemade canned food is much less of a concern than commercially produced canned food.

What kind of fish can be used for canning? The answer is banal - any! From river fish, it is best to preserve crucian carp, perch, ruff, carp, bream, roach. From the sea - pink salmon, saury, herring, mackerel.

In preserving fish, it is important to act strictly according to the instructions of the recipe, so that the product does not deteriorate and does not harm health. Particular attention should be paid to the cleanliness of products, jars and lids for corking, necessary tools and fixtures. In addition, attention should be paid to the careful sealing and sterilization of home-made canned fish.

Summing up…

So, if you have a desire to do home canning, whether it be mushrooms, vegetables, fruits, berries, meat or fish, first look in this section of the site suitable recipe. He will explain in detail and demonstrate each stage of preparation. Perhaps this is due to the fact that each recipe is provided with step-by-step photos.

Arm yourself with one of step by step photos homemade preservation recipes, and then go to the kitchen to create another cooking masterpiece which can be stored until winter.