Preparations for the winter Hungarian snack. Canning blank cooking recipes written. What is the secret of grandmother's conservation. Now let's start cooking step by step

Step 1: prepare the ingredients.

All vegetables need to be washed, peppers should be cleaned of twigs and seeds, and onions should be peeled. Remove the top withered leaves from the cabbage and cut out the bitter stalk. Cucumbers can be peeled if desired. Cut the seal on the top of the tomato.

Step 2: prepare the cabbage.

Finely chop the cabbage. If she is very dense, young, shake her hands a little.

Step 3: Add the rest of the vegetables.

Now add the cucumbers by cutting them into circles or halves of circles. The main thing is to be very subtle.
If you have a large pepper, then cut it into strips, if small, then into rings.
Dense unripe tomatoes, even if they are with green spots, cut into thin slices.
Cut the onion into circles in the same way, and then disassemble it into rings.

Step 4: prepare the spices.

You can add the following spices to the Hungarian salad, in addition to salt, vinegar and sugar: black and allspice, bay leaf, coriander and mustard seeds. All these aromatic seasonings must be mixed and ground with a mortar or coffee grinder.

Step 5: Add spices to salad.

Add all the ingredients to the vegetables: vinegar, salt, sugar and spices. Mix everything very thoroughly, distributing the seasonings evenly.

Step 6: insist Hungarian salad.

Leave the Hungarian salad for 10-12 hours. You can send under not heavy oppression. But in any case, the vegetables need to be mixed periodically so that they marinate evenly.

Step 7: Preparing Hungarian Salad for the Winter.

After the Hungarian salad is infused, it can be served on the table. But we want to prepare it for the winter, and for this we first of all need glass jars of small volume (up to 1 liter), clean to sterility.
Arrange vegetables along with juice and marinade in jars and sterilize it in boiling water or oven for 20 minutes, then tightly close the lids, wrap with a blanket and set to cool upside down.
The Hungarian salad costs very well.

Step 8: Serve the Hungarian salad.

Serve the Hungarian salad on the table in a separate plate, so that everyone puts as much as they need. It turns out to be a noble treat both for your own and for guests.
Bon Appetit!

You can add a little hot pepper to the salad for piquancy.

Serve the finished Hungarian salad to the table, seasoning it with vegetable oil.

If you do not know how to preserve apples, I will tell you! Moreover, the recipe is very simple - no sterilization-pasteurization, everything is fast and without any hassle!

In winter, you want something summer, spicy, fragrant. Precisely such an appetizer are canned peppers. I love to eat them with black bread. Oil-soaked peppers are hearty and delicious.

I always preserve small bulbs for the winter. I use them later in stews, as an appetizer for vodka, or add them to salads. It will take half an hour to preserve; It's easy to work with, you don't even need to cut it!

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

Canned green beans - yellow and green - are used for salads, stews, soups, and also as an independent snack. There is nothing easier than canning green beans.

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

Canned beetroot is used for making salads, garnish, garnishing dishes, cooking okroshka with beetroot, etc. Preserving beetroot at home is very easy! See for yourself!

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

Canned patissons are the same pumpkins, only they look like a painted flying saucer. Small canned fruits look great on the snack table. They come out firm and crispy.

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

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

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

Grape leaves are preserved for the preparation of rolls with various fillings and, of course, cabbage rolls. Canned grape leaves are sour, elastic and have a pleasant aroma of fresh leaves.

Canned garlic loses its pungency, but remains savory, crunchy and resilient. Wonderful snack! Such garlic is also used for salads, served with hot meat dishes.

Canned cucumbers with vinegar is one of the most common ways to harvest cucumbers. The taste of cucumbers depends on the variety, pickling varieties are especially tasty. I recommend!

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

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

Who doesn't love canned corn? Her sweet and delicate taste is liked by children, she often saves busy housewives who need to whip up a side dish or salad. Canning!

In winter, it is advisable to eat hearty, vitamin-rich dishes reminiscent of summer. This is the canned beans for the winter. It is prepared simply and quickly, preserving all the good that summer gives us.

Canned asparagus is a great addition to any side dish, and it's good on its own. If you want to preserve asparagus - read this recipe and you will succeed.

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

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

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

Canned spinach is used for soups, sauces, stuffing in pancakes, meatloaf, scrambled eggs, side dishes and sauces. Spinach cooks quickly, just as quickly and simply canned.

Most of us are used to buying green peas from the store, but home-cooked ones are much tastier, trust me! From this recipe, you will learn how to preserve green peas, preserving the maximum of their nutritional properties and nutrients.

Garlic marinated tomatoes are one of my signature tomato preparations. They are prepared simply, no more difficult than other preparations, but they turn out very tasty, spicy, fragrant. I recommend!

If you not only love strawberries, but also try to make homemade preparations as healthy as possible, this recipe is for you! How to preserve strawberries, preserving their taste, aroma and maximum vitamins, you will learn from this recipe.

If you do not know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out amazingly tasty tomatoes: not for everyone, of course, but very many people like it :)

Few people cook pickled tomatoes with apples, the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. Sharing an easy recipe!

I love pickled cherry tomatoes for a convenient size. If you take tomatoes of different colors, you will get beauty. If you haven't tried making pickled cherry tomatoes yourself, try it!

Few have tried canned cucumbers with ketchup! When you have already rolled cucumbers in one way or another, and they keep growing and growing, try the recipe for canned cucumbers with chili ketchup.

Cooking adjika from tomatoes is very simple. This appetizer will delight lovers of spicy. According to the classic recipe, adjika is prepared without tomatoes, but we are breaking traditions and will prepare our own version!

With the help of canned sorrel, you can quickly and easily prepare many dishes. Don't know how to preserve sorrel? Much easier than any other vegetables or greens! I tell you how.

Canned cucumbers without vinegar are easy to prepare, the main thing is to take cucumbers of the desired pickling variety and size. It is good to make cucumbers in small jars, it is more convenient if the family is small.

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

Your cold winter evening will be much better if you open a jar of cabbage with mushrooms. Yes, boiled potatoes. Both champignons and porcini mushrooms are suitable for this simple hodgepodge recipe.

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

Canned Bulgarian cucumbers are distinguished by the fact that horseradish, dill or garlic are not added to the jars, but onions are placed. Cucumbers should be taken small, pickled varieties. Ready!

My recipe for cabbage hodgepodge for the winter involves not pickling, but conservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for snacks, salads and various toppings.

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

Pickled cucumbers with mustard are the first thing I run out of. No matter how you do it, you still won’t make it until spring :) I borrowed the recipe for pickled cucumbers with mustard from my mother-in-law. I share!

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

Remember baby food? Especially from apples! I always tried to "steal" at least a little bit from my little sister. Yummy! What about mashed potatoes? Real jam! I suggest making apple puree for the winter.

My favorite canned juice for the winter is apple juice. Fresh, sour, rich in vitamins, bright golden color. By the way, it is indicated for those who complain of stomach problems and want to lose weight.

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

This eggplant appetizer for the winter is very bright, both in color and in taste. Plus, it's spicy and nutritious. In winter, it will definitely return the blush to your cheeks! Be sure to cook it at home!

This recipe is dedicated to blue lovers. Korean-style eggplant for the winter is put with carrots, bell peppers and onions. All vegetables retain their juiciness and "fresh" taste. In winter, such a jar is a godsend!

This eggplant salad recipe for the winter is designed for those who love spicy and watch calories. Although it is highly recommended to everyone else too! It retains all the vitamins of fresh vegetables.

Legumes contain a lot of vitamins we need. Therefore, dishes with them are hearty and nutritious. Bean and bell pepper salad for the winter is an excellent preparation, both nutritious and tasty.

In order to put pears in their own juice for the winter, you only need a pinch of citric acid, water and jars. Well, pears, of course! Fruits are best taken unripe, medium in size.

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

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

Stuffed eggplant is a very beautiful and tasty snack. For her, it is better to choose eggplants of the same size. You can enjoy such a snack for six months, it is perfectly preserved.

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

We have a tasty answer to this question - canning!

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

Salads, appetizers, desserts, lunches. All this is conservation.

This vegetable appetizer has a delicate spicy taste. It will satisfy even the most sophisticated gourmets. The secret of a delicious eggplant lecho is that all the selected vegetables blend harmoniously with each […]

Letcho from Bulgarian pepper and tomatoes is a bright representative of Hungarian cuisine. Mandatory components of a fragrant dish are peppers and tomatoes. Traditionally, they take red pepper for cooking, much less often yellow, […]

After eating a watermelon, crusts remain. Most of them are thrown away because they do not know that they can be used to make an amazingly delicious dessert - watermelon jam. Many housewives boast that their guests even […]

We are used to seeing cute white cauliflower inflorescences in soup or juicy casserole. You can also cook a delicious salad with this vegetable, because cauliflower for the winter is an excellent […]

Many from childhood remember the unforgettable, amazing taste of plum jam. During the ripening season, we rush to the markets or harvest our own crops in the garden to make the most delicious plum […]

Every good housewife has a book in which she writes down her favorite recipes for all kinds of pickles. And among them there is always a recipe for pickling cucumbers, moreover, not one. More recently salted […]

Cucumber salad will be a real salvation in the winter. It will help replenish the vitamin supply and will not harm the figure, as it belongs to low-calorie dishes. Preparing a salad of cucumbers on […]

Probably everyone has heard about the beneficial properties of raspberries. In addition to amazing taste, it also has a lot of vitamins and macronutrients. Raspberry perfectly improves immunity, helps fight colds, improves mood, has antipyretic […]

Pickled mushrooms are a versatile product. They can become both a separate dish and its ingredient. Very popular and beloved by many, pickled mushrooms are wonderful in taste and will not be difficult […]

Residents of megacities are used to buying pickled tomatoes, baked eggplants, and sauerkraut in stores. The owners of dachas and vegetable gardens canned vegetables, processed fruits. From fresh products, women make vitamin salads, close the Hungarian snack for the winter. In the recipes of local cuisine, chili pepper, paprika, cottage cheese, tomato, beans are used in large quantities, many spices are added. In some dishes, vegetable oil is replaced with lard.

To please the lecho family, you need to choose juicy vegetables, the basis of the dish is multi-colored peppers, cut into slices. Tomatoes give a pleasant sourness to the Hungarian appetizer, carrots make it spicy.

In the process of cooking, vegetables retain minerals and organic acids, do not lose vitamins, which reduce vascular permeability and increase immunity.

The Hungarian appetizer is eaten with meat, fish, mashed potatoes and pasta.

How to choose and prepare ingredients

To make the salad beautiful, use peppers of different colors. You need ripe and fleshy tomatoes. Many snack recipes in Hungarian cuisine include carrots. The functions of a preservative are performed by vinegar - table, wine, apple. Vegetables are washed with cool water and chopped. Tomatoes are scalded with boiling water and the skin is removed.

Container preparation

Before making a snack, glass jars of small volume are selected without chips, notches and cracks. The containers are washed from dust and dirt with soda, mustard powder, disinfected:

by boiling;
in a double boiler;
in the oven;
in a microwave oven.

During sterilization, microbes and fungi die, and the container does not explode, the preservation does not grow moldy. Tin lids are disinfected in boiling water.

Snack Recipes

Peppers and tomatoes, spices and seasonings are always present in lecho. The composition of additional ingredients varies depending on the selected recipe.

The classic way with carrots

In order for the Hungarian appetizer to acquire a sweetish taste, the housewives sprinkle the vegetables with a glass of sugar. In addition to 2 kg of colorful peppers, 3 kg of tomatoes, you need to take:

500 g carrots;
1.5 l. table vinegar;
1 onion;
0.5 cups of sunflower oil;
garlic.

Washed tomatoes are scalded in boiling water, freed from the skin, chopped into pieces. Carrots are peeled, passed through a coarse grater. The onion and garlic are freed from the husk, cut into strips.

Seeds are removed from the pepper, the stalks are removed, the vegetable is turned into half rings. Tomatoes are transferred to the pan, an incomplete glass of water is added. After the liquid boils, carrots are poured into the tomatoes, boiled for 5 or 6 minutes.

A chopped onion is placed in the vegetable mass, garlic cloves cut into pieces, half rings of pepper, salt, sugar and butter are added, boiled for another quarter of an hour, seasoned with vinegar. Cans are filled with hot blanks, corked with tin lids.

With hot pepper

Hungarian lecho acquires a piquant and spicy taste if you add a pod of bitter paprika to the vegetables at the end of cooking. A spicy appetizer goes well with meat, served with barbecue, eaten as a separate dish with bread.

With bean pods

So that vegetables do not lose their natural aroma, odorless sunflower oil is used. You can add cilantro, dill, and parsley to lecho. For a change, the appetizer is prepared from 500 g of green beans and the same amount of pepper.

A kilogram of tomatoes is crushed and sent in a saucepan to the fire. Cut the onion into slices, put in tomato puree, pour in oil, add pepper, peeled from seeds. The vegetable mass is stewed for half an hour, and then seasoned:

garlic;
bay leaf;
cloves and chili.

The appetizer is mixed, salted, sugar is poured out, after boiling for several minutes, combined with vinegar, transferred to jars.

Together with pepper, asparagus beans ripen, which are combined with various vegetables, added to salads. Pink or yellow tomatoes do not produce bright juice.

20.06.2019 Exercises for weight loss

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

In this article, we will consider the technology of preparing and preserving food in jars, as well as give the simplest and most proven recipes for winter preparations from vegetables, fruits and mushrooms.

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

Some general home canning tips include:

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

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

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

Figure 1. Home canning

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

Ways to sterilize jars

Before starting conservation, you need to properly prepare the jars. First of all, this process includes the sterilization of containers (Figure 2).

Note: First, all jars and lids must be washed with hot water and soda. It is not recommended to use ordinary household chemicals for washing, as part of the soap solution may remain inside the jar. This will spoil the taste of the workpiece and may reduce its shelf life.

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

Figure 2. Jars preparation and sterilization

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

The canning process

The initial stages of canning, namely the preparation of fruits, jars and lids, have been described above, but these are not the only nuances that should be taken into account when preparing homemade winter preparations.

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

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

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

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

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

Figure 3. Sealers

For pickled or pickled cucumbers, tomatoes and cabbage, reusable nylon lids are most often used, which are easily put on and removed from the jar. The only drawback of this storage method is the fact that blanks can only be stored in a cool place: in the cellar, on the balcony or in the refrigerator. No less popular are jars with a toggle lock, which securely fixes the lid on the container. However, such devices can only be used for short-term storage, and the products themselves must be constantly kept in the cold.

But the most modern way to preserve food is the vacuum lid that comes with the pump. After applying the lid to the jar, a pump is attached to it, which pumps air out of the container. As a result, the jar is hermetically sealed, and the products remain tasty and fresh. However, as practice shows, such lids are not suitable for all products. For example, when canning cucumbers, jars often explode, as the pulp of this vegetable releases oxygen, which breaks the lid.

Vegetables, fruits, mushrooms, canned meat or fish are rolled up in a jar using different technologies, although the general principles for preparing fruits and jars remain the same. For example, meat and fish preparations require mandatory long-term sterilization so that pathogenic microorganisms do not multiply inside. Vegetables and mushrooms also require heat treatment (sterilization), while jams and compotes from fruits and berries undergo minimal heat treatment, but are successfully preserved all winter.

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

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

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

Figure 4. Home canned vegetables

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

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

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

Now let's start cooking step by step:

We put spices in clean sterilized jars. To make the preparation fragrant, be sure to add garlic cloves, dill umbrellas, horseradish leaves and root, and black peppercorns to the jar. Other spices can be added according to your own taste.
Next, tightly fill the jar with medium tomatoes and cover with another dill umbrella. Now you need to fill the jar with boiling water, cover with a lid and leave for about 30 minutes.
When the water in the jars cools down a bit, it must be drained into a separate pan and add salt and sugar. Now you need to put the container on fire and boil the liquid. When the marinade boils for several minutes, add vinegar to it, turn off the heat and immediately pour into jars.

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

How to preserve fruits

Winter preparations from fruits and berries are not only tasty, but also a healthy way to add variety to the winter diet. From these products, you can cook not only traditional jam or compotes, but also jam or jelly.

To prepare a truly delicious fruit preparation, you need to properly select and prepare raw materials. For conservation, only intact fruits with dense pulp are suitable. It is better to make jam or juice from bursting or overripe berries (Figure 5).

When preserving fruits, the following recommendations should be considered:

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

Figure 5. The stages of fruit preservation using the example of apples

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

mushrooms and pickles

Salted or pickled mushrooms are an excellent addition to the festive table, especially since the process of preserving them for the winter is not particularly difficult (Figure 6).

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

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

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

Figure 6. Salting mushrooms at home step by step

Mushrooms should be laid out in sterilized jars, pour hot brine, roll up the lids and leave to cool at room temperature. When the jars have cooled, they can be transferred to storage in a cool place.

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

Culinary community Li.Ru -

Canning for the winter

Chanterelle caviar turns out to be tender, delicate in taste. It can be preserved, or you can simply serve it as an independent dish. We always cook it during the chanterelle season. Do you want to try?

Canned pickles with ketchup - sounds a little strange? Maybe, but it tastes like the most delicious preparation I've ever made.

If you do not know how to preserve apples, I will tell you! Moreover, the recipe is very simple - no sterilization-pasteurization, everything is fast and without any hassle!

In winter, you want something summer, spicy, fragrant. Precisely such an appetizer are canned peppers. I love to eat them with black bread. Oil-soaked peppers are hearty and delicious.

Canned green beans - yellow and green - are used for salads, stews, soups, and also as an independent snack. There is nothing easier than canning green beans.

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

Canned beetroot is used for making salads, garnish, garnishing dishes, cooking okroshka with beetroot, etc. Preserving beetroot at home is very easy! See for yourself!

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

Canned patissons are the same pumpkins, only they look like a painted flying saucer. Small canned fruits look great on the snack table. They come out firm and crispy.

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

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

Grape leaves are preserved for the preparation of rolls with various fillings and, of course, cabbage rolls. Canned grape leaves are sour, elastic and have a pleasant aroma of fresh leaves.

Canned garlic loses its pungency, but remains savory, crunchy and resilient. Wonderful snack! Such garlic is also used for salads, served with hot meat dishes.

Canned cucumbers with vinegar is one of the most common ways to harvest cucumbers. The taste of cucumbers depends on the variety, pickling varieties are especially tasty. I recommend!

Who doesn't love canned corn? Her sweet and delicate taste is liked by children, she often saves busy housewives who need to whip up a side dish or salad. Canning!

Canned asparagus is a great addition to any side dish, and it's good on its own. If you want to preserve asparagus - read this recipe and you will succeed.

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

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

Canned spinach is used for soups, sauces, stuffing in pancakes, meatloaf, scrambled eggs, side dishes and sauces. Spinach cooks quickly, just as quickly and simply canned.

Garlic marinated tomatoes are one of my signature tomato preparations. They are prepared simply, no more difficult than other preparations, but they turn out very tasty, spicy, fragrant. I recommend!

If you not only love strawberries, but also try to make homemade preparations as useful as possible - this recipe is for you! How to preserve strawberries, preserving their taste, aroma and maximum vitamins, you will learn from this recipe.

If you do not know how to preserve sweet tomatoes, then this simple recipe is just for you. It turns out amazingly tasty tomatoes: not for everyone, of course, but very many people like it :)

Few people cook pickled tomatoes with apples, the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. Sharing an easy recipe!

I love pickled cherry tomatoes for a convenient size. If you take tomatoes of different colors, you will get beauty. If you haven't tried making pickled cherry tomatoes yourself, try it!

Few have tried canned cucumbers with ketchup! When you have already rolled cucumbers in one way or another, and they keep growing and growing, try the recipe for canned cucumbers with chili ketchup.

With the help of canned sorrel, you can quickly and easily prepare many dishes. Don't know how to preserve sorrel? Much easier than any other vegetables or greens! I tell you how.

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

Your cold winter evening will be much better if you open a jar of cabbage with mushrooms. Yes, boiled potatoes. Both champignons and porcini mushrooms are suitable for this simple hodgepodge recipe.

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

Canned Bulgarian cucumbers are distinguished by the fact that horseradish, dill or garlic are not added to the jars, but onions are placed. Cucumbers should be taken small, pickled varieties. Ready!

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

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

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

Legumes contain a lot of vitamins we need. Therefore, dishes with them are hearty and nutritious. Bean and bell pepper salad for the winter is an excellent preparation, both nutritious and tasty.

In order to put pears in their own juice for the winter, you only need a pinch of citric acid, water and jars. Well, pears, of course! Fruits are best taken unripe, medium in size.

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

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

Stuffed eggplant is a very beautiful and tasty snack. For her, it is better to choose eggplants of the same size. You can enjoy such a snack for six months, it is perfectly preserved.

Pickled cucumbers and tomatoes, various vegetable platters, jams and compotes from berries - if all this has become too banal for you, then by all means, take a look at this culinary selection. Unusual preparations, such as cucumber jam, carrot cheese, potato starch, cooked at home, simply excite the imagination. You can find these and other, no less interesting and original, blanks for the winter in this section of the site. Having learned how to cook these or those unusual recipes, you will definitely be pleasantly surprised! If you choose a step-by-step recipe with a photo, then you can do the job easily and simply.

The best recipes with photos

The last notes

There are many ways to harvest plums for the winter. I prefer to store plums in the freezer. When frozen, the taste, appearance of the product and vitamins are preserved. Plum frozen in syrup is most often used by me for baby food, desserts and drinks. Children who often eat poorly eat such a preparation with pleasure.

Warm summer and golden autumn every year generously, even in excess, endows us with all sorts of healthy goodies: juicy vegetables, sweet fruits and bright berries. Having eaten plenty of vitamin salads, delicious desserts and other summer delicacies, thrifty owners of cottages and gardens remember about canning for the winter.

In order to prepare well for the canning season and make all the shelves in the basement successful, we advise you to study the original canning recipes that 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 put on a par with industrial canning, which today can be bought at any grocery store, supermarket or market. Preservation for the winter, prepared at home, will give odds to store products in all respects: it loses both taste, usefulness, and originality. After all, preservation made at the factory is always made according to a standard recipe using standard technologies. Whereas at home, you can turn on your imagination at full capacity and come up with your own unique canning recipes for the winter. You don’t have to invent anything fundamentally new, because almost all recipes use long-known preservation technologies. However, you will be surprised how the taste will change dramatically if you add other spices or ingredients to your favorite preparation. But if you do not yet have many years of experience in preparing preservation for the winter, the recipes that you will find on our culinary portal will help you open the doors to the world of preparations.

We have preserved recipes for every taste and budget: from sweet squash jam to spicy Korean-style cucumbers. Our photo preservation recipes will interest any hostess who seeks to please her family by making delicious preparations with their simplicity and originality.

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

05.01.2019

Peppers with eggplant for the winter

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

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

For 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

Marinated 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 don’t know how to do it correctly, then our master class will come to the rescue. It details how to cook wonderful pickled porcini mushrooms.
Ingredients:
- 500-800 gr of white mushrooms;
- 0.5 liters of water;
- 0.5 tbsp salt;
- 0.5 tbsp Sahara;
- 1.5 tablespoons vinegar 9%;
- 4 pieces of bay leaf;
- 3 pieces of black peppercorns;
- 3 pieces of allspice peas;
- 2 cloves.

02.01.2019

Pate from mushrooms for the winter

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

Excellent preparation for the winter - pate from mushrooms. This is a hearty and interesting, tasty and mouth-watering preservation that absolutely everyone likes!

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

10.11.2018

Salted mushrooms in a hot way

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

Salted mushrooms in a hot way are very easy to cook. You will spend a minimum of time harvesting delicious mushrooms.

Ingredients:

- 1 kg. honey agaric,
- 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: mushrooms, salt, sugar, vinegar, pepper, laurel

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

Ingredients:

- 500 grams of mushrooms,
- 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 a very tasty fig jam for the winter. The recipe is very simple and fast enough.

Ingredients:

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

26.08.2018

Cowberry jam with apples for the winter

Ingredients: cranberries, sugar, apple

From lingonberries with apples, you can make a very tasty jam. How to do this, I described in detail in this simple and quick recipe.

Ingredients:

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

05.08.2018

Marinated porcini mushrooms

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

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

Ingredients:

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

05.08.2018

Delicious and easy blackberry jam

Ingredients: blackberries, sugar, water

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

Ingredients:

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

29.07.2018

Pickled cauliflower

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

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

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

20.07.2018

Gooseberry sauce for meat for the winter

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

I suggest you prepare a very tasty gooseberry sauce for meat. Preparing this sauce for the winter. The recipe is very simple and fast.

Ingredients:

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

20.07.2018

Winter pickled tomatoes

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

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

Ingredients:

- half a liter of water,
- half st.l. salt,
- 3.5 tablespoons Sahara,
- 2 tablespoons vinegar,
- dill umbrellas,
- horseradish leaf
- spicy pepper,
- Bay leaf,
- garlic,
- tomatoes.

12.07.2018

Blueberry jam "Five minutes" for the winter

Ingredients: blueberries, sugar

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

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

28.06.2018

Gooseberry confiture for the winter

Ingredients: gooseberry, sugar

From gooseberries you can make a very tasty confiture for the winter. This is quite easy to do, you only need the berry itself and sugar.

Ingredients:

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

27.06.2018

Gooseberry jam with lemon without boiling

Ingredients: ripe gooseberries, lemon, sugar

Gooseberries make a very tasty jam. And if you add lemon as well, it will turn out even better! This is the recipe we have prepared for you today. Its plus is also that the jam is made without cooking.

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

Home canned vegetables for the winter: the 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 a variety of ways to prepare them 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 to extend the shelf life of vegetables and fruits:

Physical - preservation of food 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 in combination with high temperature processing. 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 is the key to the durability of finished products;
So that the jars do not burst, they should be preheated in warm water for several minutes;
At the bottom of the pan for sterilization, it is necessary to put a disk-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 getting exquisite and unusually tasty 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 best snack among all the preservation. There are an incredible number of cooking recipes with all sorts of ingredients and preservatives, the best of which are:

Preservation for the winter recipes with photos include 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, herbs, garlic, horseradish, dill, parsley.

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

Video recipe for tomatoes under the snow

Non-standard preservation for the winter recipes with photos

Recently, housewives have been more carefully monitoring not only the taste of food products, but also their beneficial 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.

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