Quick ideas for canning vegetables

Quick ideas for canning vegetables
Quick ideas for canning vegetables
Anonim

If you want to preserve the memory of summer days and enjoy the taste of your favorite season for longer, there is an easy way to do this by canning your favorite foods. Eat the wonderful produce the way our parents, grandparents did.

We will offer you several ideas that you can use both for preparing meals and as an appetizer, snack, appetizer or as an addition to baked bread. Here they are:

Quick Pickle

Required products:

  • cauliflower;
  • carrots;
  • red peppers;
  • garlic cloves (peeled);
  • celery stalks;
  • gherkins;
  • 200 ml apple cider vinegar;
  • 4 tbsp s alt;
  • 8 tbsp sugar;
  • 4 aspirin (crushed);
  • 8 tbsp oil;
  • s alt;
  • sugar;
  • 3-liter jars (or tubes of mineral water).

Cut all the products in large pieces, add the vinegar, s alt, sugar, aspirins and oil. Stir well to coat the vegetables. Put in a jar (or tube). Every day, turn your pickle cap upside down, then return it to its original position.

Color Easy Pickle

You will need:

  • 4 carrots;
  • 3 red peppers;
  • 1 zucchini;
  • 150 g green beans;
  • 1 onion;
  • 3 garlic cloves (peeled);
  • 250 ml vinegar;
  • 4 tbsp s alt;
  • 2 jars.

In a pot, heat water until it boils. Add the vegetables and blanch for a few minutes, the goal being to soften them just a little while still keeping their crunch. Pour the boiled vegetables into washed, clean jars and add water. Add the s alt and vinegar mixture, divided equally between the two jars.

Canned tomatoes for cooking

Required products:

  • tomatoes;
  • s alt;
  • jars (or bottles).

Buy a quantity of tomatoes, depending on how many jars you want to make. Wash the tomatoes well, then grind them in a blender or pass them through a meat grinder. Fill the jars (or bottles) with tomatoes, and add a teaspoon of s alt to each. Close tightly and arrange the jars in the pot, let the water cover the lids by a few centimeters.Once the water boils, it only takes 5 minutes to get them ready. Do not immediately remove them from the water, let them remain in it for 15-20 minutes. Take them out and once they are cool, check that they are tightly closed - if they are - the cap in the middle should have sunk. Store in a dark and ventilated place.

Roasted capelin

You will need:

  • 3 kg red peppers;
  • oil;
  • 6 liters of water;
  • 2 liters of wine vinegar;
  • 1 tbsp s alt;
  • 1 tbsp sugar;
  • 3 tbsp black peppercorns.

Wash and clean the peppers. Arrange them in a pan that has been greased. Bake them - about 25-30 minutes on each side. Wash the jars very well. Prepare a mixture of the water, vinegar, s alt and sugar, as well as black pepper. Put the peppers in the jars and fill with the mixture. Do not fill the jar completely. Leave 5-6 cm.free. Close tightly and cook for 5 minutes. Arrange and turn caps down.

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