Today, preparing for the winter allows you not only to stock up on summer or autumn vegetables and fruits, but also to perfectly diversify your everyday and holiday menu with savory snacks, juicy salads, vitamin juices, sweet compotes and delicious jam.
Recipes for winter preparations were carefully thought out by our grandmothers, who precisely checked the proportions of ingredients and experimented with methods of heat treatment. Today, preparations in jars for the winter are no less, if not more popular than just a few decades ago. Despite the emergence of other ways to stock up on berries, fruits and vegetables for the winter, as well as the appearance of all kinds of canned goods on store shelves, homemade preparations for the winter will always be in demand by housewives.
After all, delicious preparations for the winter can only be made at home, while industrially canned cucumbers most often turn out to be overly sour, mushrooms are sweet, tomatoes are salty, jam is cloying, and compote “delights” with a chemical aroma. Therefore, absolutely all preparations for the winter: compotes, salads, jams, preserves, pickled or salted vegetables or mushrooms are best made at home. If you are new to cooking and have never prepared preserves, we will help you learn how to do it at the highest level!
On the pages of our website you will certainly find photo recipes for winter preparations that will satisfy any requests and gastronomic preferences. Our winter preparations from vegetables, berries and fruits will captivate you with their diversity, ease of preparation and accessibility of recipes.
You can safely serve winter preparations from tomatoes and cucumbers, which are unofficially considered “classics of the genre,” on a holiday or everyday table when your family asks for something tasty.
Also, after reading our recipes, you can make delicious winter preparations from zucchini: caviar, salads, snacks and even jam. And currant preparations for the winter will not leave any sweet tooth indifferent.
And for those housewives who avoid unnecessary hassle when sealing jars, winter preparations without sterilization, which are distinguished by their delicate taste and speed of preparation, are simply ideal.
The best preparations for the winter from our experienced chefs will help you conquer your family with delicious preserves!
22.11.2019
Thick simple redcurrant jam for the winter "Five Minute"
Ingredients: currants, sugarRed currant jam is almost always thick, even if it is “Five Minute”. and this is also a very tasty preserve that you will certainly enjoy.
Ingredients:
- 250 g red currants;
- 250 g sugar.
24.10.2019
The most delicious persimmon jam
Ingredients: persimmon, lemon, sugar, water, cinnamon, star anisePersimmon jam turns out to be very tasty and interesting, so we definitely advise you to close it for the winter. It's very easy to do, especially if you have our recipe in front of you.
Ingredients:
- 500 g persimmon;
- 1 lemon;
- 250 g sugar;
- 30 ml water;
- 1 cinnamon stick;
- 2 pieces of star anise.
22.10.2019
Delicious marinated butter without sterilization
Ingredients: mushroom, salt, sugar, vinegar, bay leaf, cayenne pepper, allspice, waterIngredients:
- 1.5 kg butter;
- 10 g salt for brine;
- 20 g salt for cooking mushrooms;
- 10 g sugar;
- 150 g apple cider vinegar;
- 3 bay leaves;
- 1 tsp. colored pepper;
- 4 peas of allspice;
- spring water.
18.10.2019
Salad "Winter's Tale" from cucumbers for the winter
Ingredients: tomato, sweet pepper, garlic, cucumber, salt, sugar, vinegar, vegetable oilA delicious salad for the winter with the beautiful name “Winter's Tale”, prepared according to this recipe, will become one of your favorites: in the cold season you will certainly appreciate both its taste and appetizing appearance.
Ingredients:
- 1 kg of tomatoes;
- 2 sweet peppers;
- 4-5 cloves of garlic;
- 1 kg of cucumbers;
- 0.5 tbsp. salt;
- 80 g sugar;
- 2 tbsp. vinegar 9%;
- 70 ml vegetable oil.
18.10.2019
Salad "Pyaterochka" for the winter with eggplants
Ingredients: eggplant, tomato, onion, sweet pepper, sugar, salt, vegetable oil, vinegarAn excellent preparation for the winter would be the Pyaterochka salad. It contains a lot of vegetables, including eggplants, which makes it tasty and appetizing.
Ingredients:
- 5 eggplants;
- 5 tomatoes;
- 5 onions;
- 5 pieces of sweet pepper;
- 4 tbsp. Sahara;
- 1 t.l. salt;
- 150 g vegetable oil;
- 2 tbsp. table vinegar 9%.
13.10.2019
Beetroot salad with bell peppers and onions for the winter
Ingredients: beets, onions, bell peppers, water, sugar, salt, vegetable oil, vinegarIngredients:
- 0.5 kg of beets;
- 300 g of onion;
- 300 g bell pepper;
- 50 g of water;
- 25 g sugar;
- 15 g salt;
- 50 g vegetable oil;
- 30 g vinegar 9%.
11.09.2019
Chokeberry jam with lemon and orange
Ingredients: rowan, orange, lemon, sugarIngredients:
- 650 g of chokeberry;
- 250 g orange;
- 85 g lemon;
- 1 kg of sugar.
06.09.2019
Chokeberry jam with apples and lemon
Ingredients: apple, rowan, lemon, sugar, waterIngredients:
- 1 kg of apples;
- 600 g chokeberry;
- 1 lemon;
- 1.5 kg of sugar;
- 80 ml of water.
02.09.2019
Sloe sauce for the winter
Ingredients: sloe, cilantro, parsley, dill umbrella, hot pepper, garlic, mint, salt, sugar, coriander, waterYou can make an excellent sauce from sloe and cover it for the winter. Then all year round you will have a delicious addition to meat on your table.
Ingredients:
- 500 g of thorns;
- 1 bunch of cilantro;
- 1 bunch of parsley;
- 1 dill umbrella;
- 1 hot pepper;
- 2 cloves of garlic;
- 3-4 sprigs of mint;
- 1 tsp. salt;
- 1 tbsp. Sahara;
- 1\3 tsp. ground coriander;
- 50 ml of water.
23.08.2019
Transparent jam from paradise apples with tails
Ingredients: apple, sugar, waterThe most delicious apple jam is made from heavenly apples in clear syrup. Our detailed master class will tell you how to prepare it correctly.
Ingredients:
- 500 g of heavenly apples;
- 500 g sugar;
- 125 ml.
22.08.2019
Tomatoes with aspirin, filled with cold water in a 3 liter jar
Ingredients: tomato, water, vinegar, salt, sugar, aspirin, dill, currant leaf, onion, garlicTomatoes are simply prepared and stored well for the winter, sealed with aspirin. They even fill themselves with cold water, can you imagine? Everything about this recipe is so easy.
Ingredients:
- tomatoes;
- 4-5 tbsp. water;
- 50 g vinegar 9%;
- 2 tbsp. salt;
- 1 tbsp. Sahara;
- 3 dill umbrellas;
- 3 currant leaves;
- 1 onion;
- 3 cloves of garlic.
17.08.2019
How to pickle porcini mushrooms in jars for the winter
Ingredients: mushroom, water, salt, sugar, basil, bay leaf, peppercorns, cayenne pepper, garlic, vinegarPorcini mushrooms are not only dried, but also salted in jars for the winter. It turns out to be a wonderful snack - filling, tasty and lean, which is important for those who are fasting.
Ingredients:
- 400 g of porcini mushrooms;
- 600 ml water;
- 1.5 tsp. salt;
- 1 tsp. Sahara;
- 1 tsp. dried basil;
- 1-2 bay leaves;
- 1 tsp. pepper;
- 0.3 tsp. cayenne pepper;
- 1 clove of garlic;
- 1.5 tbsp. vinegar.
15.08.2019
Green tomatoes are perfectly closed for the winter - this preparation will certainly be very popular in the cold season. We would like to introduce you to a very successful recipe for pickled green tomatoes.
Ingredients:
- 800 g green tomatoes;
- 3 cloves of garlic;
- 0.5 tsp. black pepper;
- 1 parsley root;
- 2 bay leaves;
- 15 g salt;
- 25 g sugar;
- 30 ml vinegar;
- cumin;
- fennel;
- dill.
15.08.2019
Pickled boletus
Ingredients: boletus, water, salt, sugar, lemon, vinegar, bay leaf, parsley, basilMushroom lovers will really like this recipe for pickled boletuses for the winter. They are easy to prepare, but they turn out tasty and aromatic.
Ingredients:
- 600 g of boletus;
- 1.3 liters of water;
- 1 tbsp. salt;
- 1 tsp. Sahara;
- 2-3 cups of lemon;
- 3 tbsp. vinegar;
- 2 bay leaves;
- 0.5 bunch of parsley;
- 1 branch of purple basil.
11.08.2019
Sweet tomatoes for the winter, recipe for a 3 liter jar
Ingredients: tomato, salt, sugar, vinegar, dill, parsley, bay leaf, peppercorns, onion, bell pepper, garlic, waterIt is best to seal such sweet canned tomatoes in 3-liter jars - they turn out very tasty; a smaller volume may not be enough for everyone to try and fill up.
Ingredients:
- 2 kg of tomatoes;
- 2 tbsp. salt;
- 3 tbsp. Sahara;
- 3 tbsp. vinegar;
- dill umbrellas and parsley to taste;
- 3 bay leaves;
- 5 black peppercorns;
- 0.5 onions;
- 1 bell pepper;
- 2-3 cloves of garlic;
- water.
Even novice cooks can roll up a couple of jars of cherry compote. The main thing is to approach this fascinating process with all seriousness and responsibility, choose the right berries for compote and follow simple rules. There are few of them, but they cannot be neglected. ›
From small fish, and not only from it, you can prepare a chic appetizer that simply flies off the table. These are homemade canned fish, which for some reason are always compared to store-bought ones. Even the names of the recipes always sound something like this... ›
Perhaps not a single New Year is complete without tangerines. This is not only a tradition that cannot be changed, but also a great pleasure from contemplating bright, mood-enhancing fruits, and an aroma that instantly immerses us all in the atmosphere of the New Year holidays. How I want to prolong all these sensations longer! Anything is possible - make tangerine jam! ›
Make wonderful jam from pine cones, it’s not at all difficult even for a novice housewife. There are many recipes for its preparation, among them you can choose both simpler and more refined ones. The main thing is to do it correctly, following the technology of the recipe you have chosen and listening to our useful advice. ›
Every housewife strives to preserve a maximum of vitamins in vegetables stored for the winter, which will provide such benefits to our body in winter. Pickled garlic is just one way to get both benefits and a wonderful preparation that can be used to season a variety of dishes and serve in addition to meat dishes. ›
No one will refuse to eat crispy sauerkraut. This juicy sweet and sour snack instantly creates an appetite, and there’s no need to talk about its benefits! Sauerkraut in jars is a real storehouse of vitamin C, because it contains more of it than lemon. In addition, cabbage is rich in vitamins B, K, PP, as well as the rare vitamin U. Fermenting cabbage allows you to completely preserve all the vitamins and nutrients in the product, while the tasty snack will delight you with its benefits for up to 8 months. That is why sauerkraut in jars should definitely be on your list of preparations. ›
Pumpkin is perfectly stored in its natural, so to speak, form. And everything would be fine, but not everyone has the opportunity to put a dozen or one and a half orange balls for storage in their apartment, so most often city housewives prefer to can the pumpkin. One option for preserving pumpkin for the winter is pumpkin jam. Those who have never tried this jam should at least try brewing a couple of jars of the amber delicacy for experimental purposes. ›
Excellent mushrooms - honey mushrooms! If you're lucky, you'll remove a couple of buckets from one stump, and you'll be free, and you won't have any troubles like worms. Beauty! Why such a mushroom was assigned only the 3rd category is unclear. Delicious, aromatic honey mushrooms are always welcome guests on our table. ›
Sauerkraut is perhaps the simplest recipe for preserving this healthy vegetable. When cooking cabbage, almost half of such a useful vitamin as B9 (folic acid) is destroyed in it, but during pickling, all the vitamins remain intact and are even added! The amount of vitamin C, for example, increases significantly, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh cabbage. ›
Canned peas are quite often found in winter salads, which include everyone’s favorite Olivier. When the budget is limited and food prices rise, summer residents and owners of household plots benefit. ›
The cuisine of every nation in the world has its own fiery, “evil” seasonings. Red pepper, wasabi, mustard... And we have horseradish! Persistent - if you miss it in the garden, it will clog everything, it will sprout everywhere, it’s burning, it’ll take your breath away, and it’s useful - it can’t be described in a nutshell! That’s why it’s so important to stock up on the hot root for future use, so that you have enough for the entire cold winter and vitamin-free early spring. Preparing horseradish for the winter is a fairly simple task; you just need to know a few secrets of harvesting and preparing horseradish. ›
Homemade preparations for the winter: the most popular recipesPreparing vegetables, fruits and berries for the winter has already become a tradition. In the long winter and severe frosts, you simply cannot do without salads and snacks. With the onset of autumn, caring housewives rush to collect the best cucumbers and tomatoes, zucchini and eggplants, juicy peppers, mushrooms, berries and sweet fruits in order to prepare the most delicious dishes for the whole family.
Preparations for the winter: recipes for pickled cucumbers
The most popular pickle for the winter in Russia, without which not a single feast is complete, is pickled cucumbers. This masterpiece of culinary art can easily be classified as national cuisine. Pickled cucumbers are a unique dish that can be used for making salads or as an addition to a hot side dish, and you simply won’t find a better snack to go with vodka!
There are many ways to prepare this simple dish. Pickled cucumbers with garlic are extremely popular. Many lovers of spicy tastes prefer to use red pepper for marinade. And cucumbers for the winter with mustard seeds and fragrant spices will not leave anyone indifferent.
Prepared hot or cold, they go well with lemon juice, vinegar or tart rowan berries, and these products not only give the vegetables a special taste, but also act as a preservative.
Pickled and canned cucumbers: unusual recipes for the winter
Recently, it has become popular to mix various vegetables and fruits. Products that seem incompatible at first glance can create unforgettable flavor shades and highlight the subtlest features of each of them. For example, canned cucumbers in tomato juice or pickled with apples will become the whole family’s favorite exotic dish after the first tasting.
Cucumbers are used to prepare various salads, pickled whole in barrels and even prepared as cabbage rolls, wrapped in cabbage leaves. And the taste of cucumbers in lemon juice with onions cannot be described in words.
Cucumbers pickled in vodka with citric acid are ideal for any feast. Crispy, aromatic vegetables will fly away in an instant at any party for adults. Each housewife can create her own masterpieces to the best of her imagination, combine unusual products and experiment with fragrant and hot spices.
Preparing tomatoes for the winter: the best recipes with photos
No less iconic delicacy are canned tomatoes. Recipes for preparing tomatoes for the winter are amazing in their variety. When cooking, many women prefer to create not only a culinary masterpiece, but also a real painting. Juicy and colorful tomatoes look so beautiful in a jar that inspired housewives create entire still lifes.
Thus, you can not only feed your family and guests with delicacies, but also boast of an unforgettable picture in the cabinet with preparations. How nice it is to put a jar of “tomatoes in the snow” on the New Year’s table; the whole family will be provided with a festive mood and a good appetite.
Sweet tomatoes with honey for the winter are incredibly tasty. They are used to make jams, salads, sauces, preserved in dried and dried form, and zucchini or eggplant salads cannot do without their participation. The unique taste of pickled tomatoes is emphasized by hot and fragrant spices.
Combined with garlic and chili peppers, tomatoes will become a favorite accompaniment to hot baked potatoes or a meat dish. Green stuffed tomatoes in a jar can easily be considered a masterpiece of culinary art.
Delicious homemade winter recipes with photos
Before you start cooking, be sure to look at the recipes with photos when preparing for the winter; they will help you choose the most suitable delicacy in terms of composition and preparation time. In any case, you can’t do without pickled eggplants. Men especially love this spicy dish. The stronger sex also likes hot homemade adjika and fried zucchini with garlic.
Making caviar from zucchini or eggplant for the winter is an art. Steamed vegetables brought to full softening are combined with aromatic herbs, onions, carrots and hot spices. The pasty mass harmonizes perfectly with both hot and cold dishes. And caviar spread on bread will become an indispensable quick breakfast for the whole family.
Preservation methods: cold or hot
If you want to stock up on as many vitamins as possible and preserve the fresher taste of vegetables, then a cooking method such as cold pickling is best for you. Using a small amount of preservative, the vegetables are left to ferment for several days and then stored in a cool room.
Undoubtedly, using such recipes for winter preparations with photos is much better, since cucumbers, tomatoes or zucchini prepared in this way will retain the maximum amount of nutrients, but the shelf life of such preservation, unfortunately, is not very long (1-2 months).
Winter preparations prepared using the hot method can remain fresh throughout the whole year. The most reliable method of canning is sterilization in a water bath. The products are processed at high temperature and sealed in sterile jars. Most vitamins and minerals are destroyed during the cooking process, but any day you can open a jar and enjoy juicy vegetables or fruits.
Salads for the winter: recipes with photos
The most delicious salads for the winter can be included in a separate group of home preservation. When preparing them, many do not limit themselves to the recommended method, but use their imagination and boldly experiment. Juicy products are chopped, cut into cubes and strips, creating an unforgettable picture of colors, shapes and aromas. There is no limit to the variety of food combinations; both spicy eggplants and sweet berries can coexist in one jar with cucumbers or tomatoes.
Winter salad recipes, the recipes of which were used by our grandmothers, will always be an integral part of the culinary culture of Russia. They will perfectly complement the holiday table and diversify your usual lunch or dinner. Having spent a little effort on preparation, you can enjoy fresh and tasty pickles throughout the year, just by opening a jar of pickles.
The most popular winter salad recipes in Russian cuisine are undoubtedly lecho. Juicy bell peppers, sweet tomatoes and hot onions create a unique dish, and aromatic greens perfectly complement the flavor range. But these are just the basic ingredients; many cooking methods involve the use of various vegetables and spices to suit every taste.
Bottom line
Various homemade winter preparations, salads, pickles, and marinades, occupy a whole niche in the diet of modern people. A variety of dishes and a rich assortment of products allow you to create the most delicious masterpieces without leaving home and delight your loved ones with ever-new delights.
Canning homemade preparations is an attempt to capture summer in a jar and enjoy it throughout the year, and especially in winter. Vegetables grown in winter have a completely different taste and are not as nutritious. That is why, as soon as the first harvest of vegetables is harvested, enterprising housewives are wondering what preparations can be made for the winter. How great it is to open a carefully prepared jar of vegetables or jam in the cold season.
We present to your attention a list of the most delicious homemade preparations that will delight you throughout the winter. The recipes will be useful for both beginners and experienced cooks.
1. Pickled tomatoes (pickling in slices)
You can safely take this recipe for pickling tomatoes and start cooking. The tomatoes will end up very tasty and juicy.
Preparation:
Place seasonings in a pre-sterilized jar and cut the tomatoes into pieces, depending on their size. Alternately place tomatoes, onion half rings, parsley and dill into a jar in layers. First, pour boiling water for 10-15 minutes. The second time, pour in the pre-prepared marinade.
You can prepare the marinade while the tomatoes are soaked in boiling water. But, if desired, you can immediately add everything necessary to obtain the marinade to this water.
Add vegetable oil to the jar in the proportion of 1 liter - 1 spoon.
You can roll up the jar as soon as it is filled with marinade. If you follow the recipe, then there is no need for sterilization.
2. “Winter King” salad from pickled cucumbers for the winter (no sterilization required!).
This recipe is unusual in that the cucumbers are not pickled whole, but already chopped. You can easily surprise all your guests with the prepared preparation.
This cucumber recipe is one of the simplest and most popular. The ingredients needed to prepare it are very simple, and it is quite quick and easy to prepare. In preparation, the most important thing is to correctly calculate the proportions, then this homemade preparation will delight you throughout the winter.
The peculiarity of this recipe is that in winter it will still have a pronounced aroma of fresh cucumbers, as if they had just been picked.
Preparation:
Rinse the cucumbers well under running water and cut into circles. Together with the onions, you need to put them in a deep bowl, add salt and let it brew until the juice appears.
Afterwards, pour vinegar into a large saucepan, add black pepper and sugar. Add vegetables to this and let it brew a little longer.
Bring the pan to a boil and stir occasionally. As soon as the cucumbers change color a little, immediately remove the pan and place them in pre-prepared, sterilized jars. Roll up the cucumbers, turn them upside down and leave to cool.
3. Beware of Vodka Cabbage Salad.
There are a great many recipes for pickling cabbage, and this one is one of the simplest; the cabbage itself turns out very juicy, with a piquant taste.
Preparation:
Cut the cabbage, carrots and cucumbers into strips, sprinkle with sugar and salt, add vinegar and oil. Leave to steep for about an hour. Place the pan on the stove and cook for 10 minutes after boiling. Place the vegetables in prepared jars and roll them up.
4. Pickled cabbage.
Preparation:
Cut the beets, peppers, cabbage into pieces, peel the garlic. Place everything in a deep saucepan in layers.
You need to lay out the ingredients layer by layer, but still leave a little space in the pan.
In another saucepan, boil water and generously add salt to it. Pour this brine into the pan with vegetables and close the lid. After about 4 days, the cabbage is ready and can be eaten.
5. Beans in tomato paste
A classic bean recipe, but that doesn’t make it any less tasty. Beans can serve as a separate dish, or as an appetizer or side dish.
Preparation:
Before you start cooking, you need to let the beans soak in water for several hours.
Then pour the beans into a large saucepan and add four liters of water, adding salt and sugar and leave to simmer over low heat, stirring from time to time. After the beans have simmered for half an hour, they need to be drained into a colander. To prepare tomato paste, tomatoes must be rubbed through a sieve or minced in a meat grinder. The finished paste will need to be mixed with beans, add all the necessary spices, along with a bay leaf and cook for about another half hour. After preparation, the finished mixture is placed in jars and rolled up.
6. Mushroom-style eggplants in marinade.
Eggplants are often simply fried, but in this recipe you can prepare them a little differently, thanks to the marinade the taste is very rich.
It is necessary to wash the eggplants and cut them into strips of medium thickness. Place everything in a deep container, add salt and pepper and leave to steep for a couple of hours so that they release juice. In the meantime, you can start preparing the onions and garlic, cutting them into rings and slices, respectively.
Now, put the eggplants in the pan and fry them, you don’t need to fry them too much, they should just set slightly.
Place the finished eggplants in a saucepan, along with layers of chopped onions and garlic, until all the ingredients are gone.
To prepare the brine, boil water, add all the prepared spices, vinegar and bay leaf. Pour the brine over the eggplants and, closing the lid, leave to cool. Then leave it in the refrigerator for several days. If desired, they can be rolled into jars if you need to store supplies for the winter.
7. Varieties of pickled cabbage
You can marinate cabbage in different ways, you can add a little spiciness to the taste or make it classic with sourness, all recipes are good, choose the one you like best.
Pickled cabbage
Cabbage, carrots, herbs, black pepper and garlic are placed in layers in a jar.
All the same vegetables are finely chopped, mixed thoroughly in a bowl, all that remains is to add herbs and seasonings, pour in brine.
Spicy option
Add red pepper, carrots, parsley to finely shredded cabbage. Stir and then add brine.
In order to prepare brine for cabbage, you need 3 liters. water, 2 tbsp. l. sugar and 3 salts, seasonings, bay leaf.
For all recipes, the brine is prepared in the same way, and the cabbage itself is ready for use after three days.
8. Tomatoes in “Simply Class” marinade (no sterilization required).
We offer you another option for preparing tomatoes, which is in no way inferior to the previous one.
Recipe:
First of all, the tomatoes need to be washed very thoroughly and the stalk carefully cut out. If you do this carefully, the tomatoes will not burst when you pour the marinade, but even if they burst, it’s okay, this way they will be able to soak in the brine even better. You will need to place one clove of garlic in each tomato.
In order to prepare the brine, you will need a liter of water, 2 tbsp. salt and about 6 tablespoons of sugar. After that, add all the seasonings and simmer for 15 minutes. The tomatoes will turn out tasty and juicy on their own, just with garlic. But to add a special aroma and taste, it is recommended to add cloves. Then drain the water from the tomatoes and immediately fill them with freshly prepared brine. You need to add a spoonful of vinegar to each jar. All that remains is to roll up the jars and close them with a sterilized lid. At the very end, you can wrap it in a towel, or better yet, a thick blanket and leave it to cool.
9. Korean eggplant recipe.
This method is for lovers of spiciness and is also an excellent opportunity for familiar vegetables to reveal their taste in a completely new way.
To prepare, you need to take 4 kg of eggplants and cut them into strips.
Grate kg of carrots on a Korean carrot grater, cut several heads of garlic.
Mix all the vegetables, fry the eggplant in a frying pan and then cool. Then, everything is combined and greens are added. Afterwards, put into jars as standard, sterilize and wrap until completely cool.
All of the above recipes are not that difficult to implement and will require a little effort on your part.
And finally, I would like to focus on important points that you need to remember when making homemade preparations.
What is important to know about conservation
The main points to rely on:
The most important point in preservation is to ensure the sealing of the jars. Glass jars with rubberized lids are best suited for these purposes.
The second important condition for the preparation to be successful is the sterilization of the jar in which the products will be stored. It is best to boil the jars along with their lids in water and add a couple of tablespoons of vinegar or citric acid. And then dry it upside down. It is important to sterilize all the tools that, one way or another, will be involved in cooking, and these are forks, spoons, etc.
It is necessary to select jars of the same height so that they do not come into contact with each other or with the walls of the pan.
It is necessary to pack food for preservation into the jar as tightly as possible, and fill it with brines and marinades to the very edges. If there is no free space in the jar, the chance that it will explode over time is significantly reduced.
To prevent already cut fruits and vegetables from darkening before they are processed, they can be placed in acidified water.
With a few exceptions, vegetables are generally pasteurized for 90 minutes at a temperature of 90 degrees. The time spent on pasteurization can be reduced if the vegetables are cooked in advance.
If, after the vegetables have cooled, they darken, this indicates insufficient preservation of the marinade. The product may not last for a long time and then it is recommended to use it first.
To keep your canning vegetables fresh and crispy, you need to ensure there is enough salt and you can add a little fresh horseradish.
Fruit acid, which is usually released during storage, can corrode the metal lid, therefore, it is best to close jars with rubber with rubber ones.
Of course, ready-made preserves must be placed upside down and left for a day. Afterwards, make sure again that it is sealed and then put it in a dry, dark place.
Perhaps this is the most important thing that every housewife who decides to stock up on supplies for the winter should know and remember. The recipes will certainly inspire you to take care of the presence of vitamins on your winter table in advance.
Cookies from a meat grinder. INGREDIENTS sugar 150 g butter 150 g chicken eggs 2 pcs. flour 400 g soda 1/2 tsp. salt 1 pinch PREPARATION PROCESS The process of making these shortbread cookies is truly fascinating. And the finished cookies delight you with their new “image”. Prepare the ingredients. Grind butter with sugar. It will be more convenient and faster to do this if you use oil at room temperature. Add eggs one at a time. Do not add the next egg until the first one is evenly mixed into the mixture. Add flour in three additions. After adding the last batch of flour, the dough should instantly become pliable, pull away from the sides of the bowl and roll into a ball. Wrap the dough in film and place in the freezer for half an hour. Next, the meat grinder comes into play. I chose an attachment with large holes to make it easier for the dough to pass through. You need to cut strips from the dough and catch such worms at the exit. It is better to catch them with your hands, and it is convenient to separate one batch from another using scissors. At the same time, the edges of the cookies immediately stick together. Shape the cookies as desired and place on a baking sheet lined with paper. If you have time for creativity, you can make “roses” or “chrysanthemums” from the dough. For roses, the “worms” from the dough need to be divided into several equal parts, twisted with a flagellum and formed into flowers. For chrysanthemums, the place of cutting or tearing should be carefully pressed at one end and opened at the other like a flower bud. Bake in an oven preheated to 180 degrees for 15 minutes until golden brown. These cookies are also fun to make with your children.
Comments 7
Classes 298
“Potato flatbreads” Very, very tasty!))) The recipe is very simple, but incredibly tasty, some flatbreads can be fried in a frying pan, others can be baked in the oven, those in the oven turned out like pita with emptiness inside, very soft, airy, you can cut in half and put whatever you want inside... for example, a salad of fresh vegetables... those that can be eaten in a frying pan with sour cream, butter, or anything else, are very tasty!!! Ingredients: - 4 medium potatoes (or dry mashed potatoes 350g) - 250 ml milk - 1 tsp. dry yeast - 2 tsp. salt - 1 tbsp. sugar - 1\2 tsp. nutmeg - 50 ml vegetable oil - 600 g flour - oil for frying Preparation: 1. Boil the potatoes and mash them better with a blender until creamy consistency. 2. Heat the milk and add yeast, salt, sugar, nutmeg. 3. Mix the puree with milk, add some flour - mix and add butter. Gradually add flour and knead until the dough should stick to your hand a little. Leave for an hour, knead and leave for another 30 minutes. 4. Sprinkle the surface of the table generously with flour. Divide the dough into equal parts (about 7 pieces), and knead into flat cakes with your hands - the dough will be very soft. 5. Fry in hot oil on both sides P.S. Flour 600 g (according to the recipe), this is a lot, 400 g was enough. But it all depends on the flour, try it yourself as much as you need.
Comments 15
Classes 357
Pickled boletus mushrooms. Reliable recipe! Boletus mushrooms - 1 kg For 1 liter of marinade: Sweet peas - 5 pcs. Bay leaf - 2 pcs. Cloves - 3 pcs. Salt - 2 tbsp. Sugar - 2 tbsp. Vinegar 9% - 1 tbsp. Sort out the boletus mushrooms, peel, rinse, and cut large ones. Boil the mushrooms over high heat for 5 minutes, drain in a colander, and rinse with cold water. Place the mushrooms in a saucepan, add water, add salt, sugar and spices. Cook over medium heat for 15 minutes after boiling. Add vinegar. Cook for another 5 minutes. Place the mushrooms in sterilized jars, pour the marinade under the neck, close the lids, turn over, wrap, and leave until completely cool.
49 comments
Classes 2.5K
Pickled pumpkin I didn’t expect pickled pumpkin to be such a delicious dish. What you need to prepare 1.5 liters: Pumpkin pulp – 650g Onion – 1 onion – 70g Garlic – 6 cloves Hot red pepper – 1 pc. Parsley and dill - half a bunch For the marinade: Water - 0.5 l Table vinegar 6% - 100 ml Sugar - 1 tbsp. spoon (with top) Salt - 1 tbsp. spoon Vegetable oil – 75 ml Cloves – 5 buds Allspice – 4 peas Black pepper – 6 peas Bay leaf – 3-4 pcs. Preparation Cut the onion into half rings or quarter rings. Cut the garlic into slices. Remove the seeds from the hot pepper and chop it finely. Chop the greens. Peel the pumpkin and cut the pulp into 1-1.5 cm cubes. Mix the pumpkin with onions, garlic, pepper, herbs and fill the jars with this mixture. Prepare the marinade: add spices, salt and sugar to boiling water. After 1 minute, add oil to them and boil for 1 minute. Turn off the heat and pour in the vinegar. Pour the hot marinade over the cooked pumpkin. Cool and refrigerate. We tried it the next day. Pickled pumpkin is delicious on its own and can be added to salads. Bon appetit!
Comments 25
Classes 1.1K
GEORGIAN LECHO To prepare Georgian lecho, you will need: tomatoes - 3 kg bell pepper - 3 kg carrots - 1.5 kg onions - 1.5 kg sugar - 200 g vinegar - 1 g sunflower oil - 50 g salt How to cook Georgian lecho treatment: 1. Wash the tomatoes, dry them, cut into small pieces. Using a meat grinder or blender, grind the tomatoes until you obtain a puree. 2. Pour the resulting mass into a large saucepan, place on the stove and bring to a boil. 3. Peel the carrots and onions, wash and dry. Grate the carrots on a coarse grater, cut the onions into half rings, feathers or cubes. 4. Place carrots and onions in boiling tomato puree, stir and, stirring occasionally, cook over low heat for 40 minutes. 5. Wash the bell pepper, remove stems and seeds. Cut each vegetable into 4-6 pieces (depending on the size of the peppers). 6. 10-15 minutes before it’s ready, put bell peppers in a pan with boiling vegetable mixture, add vinegar, sugar, sunflower oil and salt to taste. Mix the lecho thoroughly. 7. Place the hot vegetable mass into prepared (sterilized) jars, cover with lids and roll up. 8. Turn the jars with the preparation upside down, wrap them well and leave until they cool completely. 9. You can store cans of preserves in the refrigerator, pantry or cellar. We all know that Caucasian cuisine cannot do without products such as red hot peppers and herbs. Therefore, you can safely use these ingredients to give the dish a richer taste. Add to the dish a little finely chopped parsley or cilantro and a pod of hot pepper (if desired, you can adjust the amount of this product up or down). Spicy spiciness will make the dish more original. In addition, you can emphasize the taste of the food with the help of garlic and/or spices (coriander, nutmeg, cloves, etc.). Georgian lecho can be served as an independent snack or as an excellent addition to various meat dishes, boiled potatoes, and porridges. In addition, this lecho can be used to prepare soups and gravies. Cook with pleasure and bon appetit!
Comments 29
Classes 897
MACKEREL IN 3 MINUTES This recipe was told to my mother by the fish seller at the market. It is so elementary that I was amazed at such an excellent result. Of course, this is “a la smoked mackerel”, since the recipe does not smell of smoking, but the fish has an excellent taste. Ingredients: Mackerel (medium) - 1 pc. Onion peels (as much as you can, by eye) Salt (flat spoons) - 5 tbsp. Water - 1 l Preparation: Soak the onion skins in water for a short time. Then put on fire and add salt. For a liter of water you need 5 tablespoons of salt (if you need more water, then salt accordingly). Boil salted onion water, add mackerel and cook for exactly 3 minutes! Then drain the fish in a colander and you can eat it. Bon appetit! Author's comment: The fish is small and has had time to cook completely. Although at first I was also confused by the fact that it only takes 3 minutes to cook. If the fish is large, then you can cut it lengthwise so that it is precisely cooked or pierce it with a knife in several places.
Comments 39
Classes 984
PIZZA WITH TOMATOES AND HAM I brought the dough recipe from the Kyiv Culinary Academy back in November. And so far this pizza dough is the leader among others for me. The filling, of course, can be anything - here I give the option that has firmly taken root in our family (I bake this pizza regularly). Ingredients for 2 pizzas with a diameter of 35-37 cm: For the dough: 2 g dry yeast (1/2 tsp) 320 g bread flour (take the one with the maximum protein content) 160 ml water 20 ml olive oil 1/4 tsp . salt For the sauce: 200 g tomatoes in their own juice 1 clove of garlic 1/2 tsp. mixture of Provencal herbs salt and sugar to taste For the filling: 600 g mozzarella for pizza 400 g ham 150-200 g salami 2-4 tomatoes 2 tbsp. pesto Prepare the dough. Dissolve yeast in warm water. Add half the olive oil and flour and start kneading the dough. In the process, add the remaining oil and salt. Knead until smooth. The dough will be quite stiff - this is normal. Divide the dough into 2 parts, form each into a ball. Sprinkle with flour, place each in a bowl, cover with cling film and leave to rest for about 30 minutes. Prepare the sauce. Mash the tomatoes and put them in a saucepan along with the juice. Add herbs, bring to a boil and cook over medium heat for 5 minutes. Add finely chopped garlic, salt and sugar to taste, heat for 1 minute. Remove from heat and blend with a blender. Three mozzarella on a coarse grater. Cut the ham, salami and tomatoes into thin slices. Roll out the rested dough into a circle. I bake on a pizza grid - it turns out perfect for home use. If possible, buy it (look in specialized bakery stores). If not, bake on a baking sheet. We put the dough on it. Spread with half the sauce. Sprinkle with cheese (reserve a little to sprinkle the filling on top), add the filling and pesto sauce. Sprinkle with reserved cheese. Place in an oven preheated to maximum - ideally up to 300 degrees. At 300, my pizza is baked in 7-8 minutes. Slice the finished pizza and serve. Bon appetit!
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