Popular recipes for tasty preparations for the winter of vegetables

Vegetables are tasty and healthy - no one will argue with that. But to keep them until spring is a whole art.And there are a number of subtleties and nuances in it that all gardeners and gardeners must know.

The first step is always thorough preparation of both large and small vegetables. If possible, they are separated from each other when sorting. It is necessary to select only completely fresh and apparently healthy fruits that have reached optimum maturity. The slightest damage and signs of decomposition are not allowed.

When sorting pay attention to:

• maturity;
• density;
• value;
• coloring.

It is recommended to choose young cucumbers of special varieties. Salad varieties are not suitable for preservation. Tomatoes it is advisable to select dense and fairly mature, but overripe unsuitable. Although the squash of any size can be mothballed calmly, it is best to take the small fruits of the early collection. Onions are cut into half rings, although some cooks prefer to harvest cubes.

Excessively fine cutting of cabbage is contraindicated. This will cause it to simply float in the liquid. It is more correct to divide the heading into several homogeneous parts. But try to cut the carrots thinner. Thick pieces marinate hard and long.

After selection, all fruits are cleared of soil, branches and foliage. If you can remove the damaged and rotten areas, retaining the whole vegetables, it must be done. The most dirty vegetables are soaked for 2-3 hours. Cold water will help soak and remove all contamination. But on this preparation of raw materials for canning does not end.

It is required to wash it in water at room temperature. For this purpose, colanders or wire nets are used. It is important: if the plants are bought and not grown with their own hands, they should be washed even more carefully. In industrial cultivation, fruits are often processed with a variety of formulations. Hydrochloric acid (up to a concentration of 0.1%) is usually added to the water in which these vegetables will be washed.

It should be noted that most of the canned food can not be cooked without blanching. Vegetables are immersed in water at a temperature of 85-100 degrees for 1-3 minutes. Another option for blanching is that they are boiled and boiled quickly.

Similar technique:

• copes with the majority of pathological microorganisms;
• promotes the destruction of oxidative enzymes;
• helps to avoid darkening of the plants;
• increases elasticity;
• reduces the volume of products, making them more compact.

Be sure to blanch the vegetables with a thick peel. This will help avoid its premature destruction. And a change in structure with a sharp exposure to hot liquid helps to improve the permeability of fruits for pickles and pickles. However, if some plant can not be blanched, it would be better to treat it with steam. This significantly less effect on the concentration of nutrients.

For blanching use a pot covered with enamel. Pure water is heated in it (sometimes with the addition of a small amount of citric acid). The remaining water after processing vegetables is used in the preparation of syrups, marinades and brines.

At home, often cooked pickled canned vegetables. This method of processing will ensure the preservation of taste, but with a significant increase in shelf life. Almost always the marinade is prepared using:

• vinegar (the main preservative);
• spices;
• spice.

For squash prepare a marinade of 15 g of sugar, 30 g of vinegar with a concentration of 9% - these two components are dissolved in 1.5 liters of boiling water. After boiling this brine, immediately pour them zucchini. In the container also lay fragrant and bitter peppers, garlic, currants, bay leaves and horseradish, dill. You can cook canned vegetables for the winter and without vinegar - using citric acid. Such a recipe often involves the use of cucumbers (small, usually 2 kg).

Hats from fruits need to be cut, and then they are soaked for 2 or 3 hours. Banks must be washed, put there cherry leaves, bay leaf, garlic cloves and black pepper. Cucumbers are laid in jars, a handful of dill seeds are poured there. Fruits pour boiling water for 20 minutes. Then add 30 g of citric acid, 60 g of sugar, 60 g of rock salt.

Attractive results are also provided by the use of apple cider vinegar. These compounds are used to process tomatoes: 35 g of vinegar, together with 45 g of sugar and 15 g of salt, is dissolved in 0.5 l of water. In the jar lay fragrant and black pepper, coriander seeds, parsley. Tomatoes are lightly pierced with toothpicks; sometimes they put garlic cloves in a jar.

Vegetable harvesting using a mixture of vinegar and vegetable oil is quite common. Eggplants, for example, are pasted into 150 ml of heated oil, then crushed garlic and sliced ​​red pepper are poured. Vinegar 9% is mainly used in such recipes.

In this case, onions and onion vinegar are called to balance the sweetness. On 1 liter of water use 100 g of honey, 100 g of vinegar, 65-67 g of salt. If there are different vegetables, it is possible to cook assorted instead of homogeneous canned food. But for them their own special recipes are already intended. A set of spices is selected individually.

Canning vegetables in cans can occur without sterilization. You should not be afraid of a particular health risk - you just need to carefully follow all the recommendations. Vegetable sorts are often prepared without sterilization, because each crop requires a specific approach, and it cannot be sterilized in one way. It is best for such assorted fruits are suitable for relatively small size, which have just been removed from the garden. One week after the harvest, you can forget about such a reception.

The obligatory requirement at work will be thorough washing. Banks are thoroughly washed, and the lids are kept for some time in boiling water. Seasoning is usually laid down (but not immediately). At the same time make sure that the liquid flowed first in the middle. Otherwise, glass may crack or even shatter into fragments.

When the contents of the can under the lid stand for at least 20 minutes, the water is poured, boiled again. After that lay the vegetables. When they are tightly lined, fill the jar with boiling water. Under the lid again hold the workpiece for 20 minutes. Drain the water, lay salt and sugar, boil the liquid.

Further:

• pour vinegar and marinade into a jar;
• roll capacity;
• turn it over;
• muffled in dense fabric for 24 hours.

It is useful to understand not only the traditional, but also the newest recipes, among which there are many interesting options. Without vinegar, you can prepare cucumbers in apple juice or with citric acid. In some cases, a small portion of vodka is added to citric acid. Of course, this is a recipe for adults only. But you can consider another method - cooking in Kuban.

This recipe implies:

• 1 kg of zucchini, sweet pepper, carrots and eggplants;
• 1.5 kg of red tomatoes;
• 0.2 kg of garlic and the same amount of sugar;
• 0.5 kg of sunflower oil;
• 0.1 kg of vinegar (at a concentration of 6%);
• 0.07 kg of salt;
• several bunches of parsley;
• If necessary, red pepper.

Tomatoes are minced with a meat grinder, and carrots are simply rubbed on a grater.Peppers are cut up and down. Other vegetables are ground at their discretion. The billet is mixed on the table. Boiling it takes 40 or 45 minutes; the lid is lifted only for stirring, and when ready, the canned vegetables are laid out in 11 cans of 0.5 l.

But it is not necessary to lay the vegetables in jars. Along with pickling, salting, there are other methods of preserving them. So, carrots are often laid in a barrel, surrounding the roots with a layer of clay. In 2-3 minutes, a kind of “frame” is formed, which prevents evaporation of moisture.

Other plants:

• dried;
• freeze;
• dried

Just harvesting vegetables for the winter is not enough. They still need to be stored properly. In private homes almost guaranteed to have a cold area. If this is not a terrace or cellar, then at least a storage room or a garage. In such places it is easier to observe the necessary thermal conditions, in addition, releasing the main part of the space. Harder for those who do not have a cottage, the garage (or can not use them daily).

Then, inevitably, you will have to store canned vegetables in the house or in the apartment. Some urban dwellings are equipped with storage rooms, window sills and cellars. But if they are not there, it remains to put something in the refrigerator, and move the rest to the balcony. It should be remembered that vegetable preparations are stored for a long time only with reliable protection from direct sunlight. In large apartments, one of the sanitary facilities can be used as a storage room.

When overhauling it is recommended to build a closet that successfully replaces the storage room. It is best to put such cabinets away from the battery, in the most cool places. If you can place them on the balcony, the problem disappears by itself. If the cabinet is located in the corridor, it should stand near the longest wall. And also sometimes small cabinets or separate shelves are hung on the walls of the corridors (but this is worse, since they do not protect from light).

In cold places, homemade canned foods can be stored for up to three years. But only under the condition that all cooking requirements are met. In particular, it is not recommended to store more than a year all the vegetables that are put into jars without sterilization. And if the products are placed in warm rooms, it is advisable to eat them in the next 2 months. All cans with swollen lids, even if their contents look decent, should be thrown away without the slightest hesitation.

For two years you can save:

• eggplants;
• lecho;
• dressing for borscht.

Metal covers are definitely worse than kapron. Under them you can store vegetables for no more than 12 months. And this is with the strictest observance of all the rules in an exceptionally dry place. In wet places, the metal will rust, and a maximum of one and a half years anyway, the products will deteriorate. If to use covers from glass, then vegetable preparations can be kept about two years.

The ideal temperature for preserving canned vegetables ranges from 0 to +15 degrees. In this case, the relative humidity of 76% and above is not allowed. It is strictly impossible to put the banks where the air warms up to +25 degrees and above. Yes, in a sterilized airtight container, microbes cannot develop. However, this applies only to those cans that are not opened.

In addition, strong heat accelerates the decomposition of products. Many vegetables become too soft and loose. The consistency, which is so appreciated by lovers of canned vegetables, disappears. With regard to strong cooling, the marinated billet freezes at an air temperature of –2 degrees. But if the canned food is frozen, ice crystals form, the plant tissues will be torn, become flabby and dry.

The recipe for assorted vegetables for the winter, see the following video.