Hungarian appetizer "Uncle Vanya": recipe, ingredients. Home canning Hungarian winter preparations canning

20.06.2019 Exercises for weight loss

Canning is a special heat treatment and hermetically sealed sealing of vegetables, fruits, berries, meat or fish in such a way that the products retain their taste and beneficial 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 look at the technology for preparing and preserving food in jars, and also present the simplest and most practice-tested recipes for winter preparations of vegetables, fruits and mushrooms.

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

Some general home canning tips include:

1. Preparing jars and lids: containers in which food will be stored must be carefully inspected. There should be no cracks or chips on them. Otherwise, the jar may burst when filled or during storage. In addition, before filling, jars and lids must be thoroughly washed with soda solution and sterilized with hot steam from a pan or in the oven. This stage is necessary to destroy pathogenic bacteria that may be on the surface of the cans.
2. Product selection: For preservation, only high-quality fruits with dense pulp and no signs of damage on the skin are selected. In addition, it is advisable to sort the fruits by size, variety and degree of ripeness. This way you will be sure that all products will be evenly soaked and retain their taste.
3. 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 are usually used for canning vegetables and salads made from them.

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

Don't forget about safety precautions. Since most home canning recipes involve heat treatment of products, you should remember that you only need to wear thick gloves when removing jars from the water for sterilization, and if you are sterilizing the lids in boiling water, use special tongs to remove them from the liquid.

Figure 1. Home canning

In most cases, rolled up jars with blanks need to be turned upside down. This is necessary so that the brine is evenly distributed throughout the container and saturates all the products. To prevent the lid from falling off during the process and you getting burned by boiling water, you need to turn the container over correctly. You need to hold it by the bottom with one hand, and hold the lid tightly with the other. In addition, during the sealing process, you need to check the tightness of the closure with your fingers: a securely fixed metal cap does not have burrs or nicks.

Methods for sterilizing jars

Before you start canning, you need to properly prepare the jars. First of all, this process involves sterilizing 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 some of the soap solution may remain inside the jar. This will spoil the taste of the product and may reduce its shelf life.

As a rule, jars are sterilized with hot air, steam or boiling water. For example, if you plan to roll just a few cans, you can process them one at a time by hanging them over the spout of a boiling kettle for a few seconds. You can also use a special grill, which is installed on a pan of boiling water, and jars are placed on top, neck down.

Figure 2. Preparing and sterilizing jars

But, if you plan to can a large number of vegetables and fruits, it is better to use sterilization methods in which all cans are treated with hot air at once. You can use a dishwasher or a conventional oven for this purpose. 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 place the jars in the oven (neck down) and then turn on the heat. The jars will gradually warm up, but for proper processing they should be left for about 40 minutes.

Preservation process in jars

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

Note: The technology of sealing jars using vacuum, metal or nylon lids also plays an important role in successful home canning.

The direct process of conservation in jars includes the following stages:

1. Filling containers: You need to lay out the products in such a way that they do not reach 1-2 cm from 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 storage.
2. Sterilization: For additional heat treatment and extension of shelf life, the workpiece is sterilized in boiling water. The duration of sterilization depends on the type of workpiece and the volume of the cans; the larger it is, the longer the sterilization should be.
3. Sunset: As a rule, metal lids are used to hermetically seal jars, which are secured with a special key.
4. Cooling and storage: The rolled up jar with the blank must be turned upside down, wrapped and left in this position until it cools completely at room temperature. This requirement applies mainly to vegetable twists, since the products inside the jar must be evenly saturated with the marinade. If you are canning jam or compotes, you don’t need to wrap the jars.

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

Special attention should be paid to devices that are used for home canning (Figure 3). The most traditional way of sealing jars is considered to be metal caps, which hermetically seal the container using a special key. The only drawback of such lids is their disposability: after opening the jar, the lid cannot be reused, but only such a device guarantees an absolutely hermetically sealed jar.

Figure 3. Devices for seaming cans

For pickled or pickled cucumbers, tomatoes and cabbage, reusable nylon lids are most often used, which can be easily put on and removed from the jar. The only drawback of this storage method is the fact that the 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 yoke lock, which securely secures the lid to 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 considered to be a vacuum lid, which comes complete with a pump. After placing the lid on 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 food remains tasty and fresh. However, as practice shows, such lids are not suitable for all products. For example, when canning cucumbers, jars often explode, since 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 of 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 canning each type of vegetable has its own nuances, let’s look at the features of preparing winter preparations from the most popular products in more detail.

Home canning of whole vegetables necessarily includes preparing a marinade from salt, sugar, vinegar, vegetable oil and spices. Marinade recipes vary 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 preparation an additional aroma. If winter salads, sauces or other dishes with a puree-like consistency are canned, the marinade and spices are not prepared separately, but are added to the dish directly during cooking.

Figure 4. Home canning vegetables

It is very difficult to give the most popular canning recipes for all vegetables, since there are so many of them, so as an example we will look at canning tomatoes with garlic, since this preparation has a pleasant piquant 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 tomatoes, 2 medium heads of garlic (or 1 large), 2 tablespoons of salt, 4 tablespoons of sugar, 3 tablespoons of vinegar and any spices to your own taste. The best combinations with tomatoes are horseradish leaves and roots, dill umbrellas, cherry or currant leaves, black and allspice, and bay leaves.

Now let's start preparing the dish step by step:

1. Place spices in clean, sterilized jars. To make the preparation aromatic, be sure to add garlic cloves, dill umbrellas, horseradish leaves and roots, and black peppercorns to the jar. Other spices can be added to your own taste.
2. Next, fill the jar tightly with medium-sized tomatoes and cover with another umbrella of dill. Now you need to fill the jar with boiling water, cover with a lid and leave for about 30 minutes.
3. When the water in the jars has cooled a little, you need to pour it into a separate pan and add salt and sugar. Now you need to put the container on the fire and boil the liquid. When the marinade boils for a few minutes, add vinegar to it, turn off the heat and immediately pour into jars.

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

How to can fruit

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

To prepare a truly delicious fruit preparation, you need to correctly select and prepare the raw materials. Only intact fruits with dense pulp are suitable for whole preservation. It is better to make jam or juice from bursting or overripe berries (Figure 5).

When canning fruits, the following recommendations should be considered:

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

Figure 5. Stages of fruit canning using apples as an example

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

Mushrooms and pickles

Salted or pickled mushrooms are an excellent addition to the holiday 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, soil and other debris. Then they are placed in a separate pan, filled with water and boiled for half an hour. Next, the liquid is drained, the mushrooms are placed in a colander and excess water is allowed to drain.

Note: Small mushrooms can be salted or pickled whole, but 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 this, you need to let the brine boil for another minute.

Figure 6. Pickling mushrooms at home step by step

Mushrooms should be placed in sterilized jars, poured with hot brine, rolled up with lids and left to cool at room temperature. When the jars have cooled, they can be stored in a cool place.

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

Culinary community Li.Ru -

Canning for the winter

Chanterelle caviar is tender and has a delicate taste. It can be preserved, or you can simply serve it as an independent dish. We always prepare it during chanterelle season. Do you want to try it?

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

If you don't know how to can apples, I'll tell you! Moreover, the recipe is very simple - no sterilization or pasteurization, everything is quick and without unnecessary hassle!

In winter, you want something summery, spicy, aromatic. Canned peppers are just such a snack. I love eating them simply with black bread. Oil-soaked peppers are hearty and delicious.

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

Now is the vegetable season, and many are beginning to think about how to preserve tomatoes growing in the garden. For those who like interesting recipes, I recommend learning how to cook tomatoes in tomato juice :)

Canned green beans - yellow and green - are used for preparing 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 for preparing salads, stuffing and cabbage soup.

Canned beets are used for preparing salads, side dishes, decorating dishes, preparing okroshka with beets, etc. Canning beets at home is very easy! See for yourself!

Stewed meat is a purely Soviet invention; a wide variety of dishes were prepared from it. Today, dishes with it are a delicacy, and homemade stew itself is an excellent way to preserve meat for long-term storage.

Canned squash is the same as pumpkin, only it looks like a painted flying saucer. Small canned fruits look great on a snack table. They turn out hard and crispy.

Exquisite dessert - canned pears. In its own juice, by the way. This pear looks great covered in chocolate or drenched in bright syrup. A dish for those who love desserts and count calories.

Canned radishes are a great snack to crunch on all winter long. The taste of such radishes is sharp and sour. Friends, seeing radishes on the New Year's table, groan and immediately sweep away everything!

Canned horseradish is an excellent accent to a hot dish or sauce. It is desirable that it be one that makes tears flow (of happiness, of course!). I offer a simple recipe for traditional white horseradish.

Grape leaves are preserved for making 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 piquant, crispy and elastic. Wonderful snack! This garlic is also used for salads and served with hot meat dishes.

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

Learn how to preserve grapes, and a new original appetizer will appear on your table - juicy, spicy, aromatic grapes perfectly complement the taste of meat, liver, and can be used to prepare salads and canapés. Well, let's get started? ;)

If you know how to preserve champignons, then you are very lucky - this is an indispensable homemade product 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? Children love its sweet and delicate taste, and it often saves busy housewives who need to whip up a side dish or salad. Let's preserve!

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

Canned asparagus is a great addition to any side dish, and is 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 inexpensive, but tasty preparation. Garlic gives cabbage a very unusual aroma and taste - try it, garlic lovers will definitely appreciate it! ;)

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

Green beans contain beneficial nutrients and vitamins. It grows even among lazy people, and canning is very easy. Canned green beans are used to make stews.

Canned spinach is used for soups, sauces, as a filling for pancakes, meatloaves, omelettes, side dishes and sauces. Spinach cooks quickly, and canning is just as quick and easy.

Most of us are used to buying green peas in the store, but when cooked at home, they taste much better, believe me! From this recipe you will learn how to preserve green peas, preserving maximum of their nutritional properties and beneficial substances.

Tomatoes marinated with garlic are one of my signature tomato preparations. They are prepared simply, no more complicated than other preparations, but they turn out very tasty, piquant, and aromatic. I recommend!

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

If you don’t know how to can sweet tomatoes, then this simple recipe is just for you. The resulting tomatoes are surprisingly tasty: not for everyone, of course, but many people like them :)

Few people prepare marinated tomatoes with apples, so much the better - you can surprise your guests :) Take round, hard tomatoes, and Antonov apples are best. I’m sharing an easy recipe!

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

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

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

With canned sorrel you can quickly and easily prepare many dishes. Don't know how to preserve sorrel? Much easier than any other vegetable or green! I'll tell you how.

It’s not difficult to prepare canned cucumbers without vinegar, the main thing is to take cucumbers of the desired pickling variety and size. It’s good to make cucumbers in small jars; it’s more convenient if the family is small.

I make canned cucumbers with onions when the main program for preparing cucumbers has been completed, and they don’t run out and don’t run out. Try it, maybe you will like this simple recipe?

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

Canned crispy cucumbers are a real treasure for any housewife. I have several options for crispy cucumbers in my arsenal - I’m 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 added. You need to take small cucumbers, the pickling variety. Let's cook!

My recipe for cabbage solyanka for the winter does not involve pickling, but preservation. In addition to cabbage, I add tomatoes, onions and carrots. This hodgepodge can be used for appetizers, salads and various fillings.

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

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

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

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

My favorite canned juice for the winter is apple. 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 winter snacks, I want to highlight spicy eggplants. Their taste is incredible. Making a snack at home is very simple. Spicy lovers will be delighted! ;)

This winter eggplant appetizer is very bright, both in color and taste. In addition, it is spicy and nutritious. In winter it will definitely bring back the color to your cheeks! Be sure to prepare it at home!

This recipe is dedicated to fans of “blues”. Korean-style eggplants are prepared for the winter with carrots, bell peppers and onions. All vegetables retain their juiciness and “fresh” taste. In winter, such a jar is a godsend!

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

Legumes contain many of the vitamins we need. Therefore, dishes with them are satisfying and nutritious. A salad of beans and bell peppers for the winter is an excellent preparation, both nutritious and tasty.

In order to store pears in their own juice for the winter, you only need a pinch of citric acid, water and jars. Well, pears, of course! It is better to take unripe, medium-sized fruits.

Eggplant lecho is my favorite variation of this dish. It is very simple to make, and ingredients can be added according to taste and preference. Lecho prepared according to this recipe can be canned.

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

Stuffed eggplants are a very beautiful and tasty appetizer. For her, it is better to select eggplants of the same size. You can enjoy this snack for six months; it keeps well.

Pickled cucumbers and tomatoes, various assorted vegetables, jam and berry compotes - 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, prepared at home, simply excite the imagination. You can find these and other, no less interesting and original, preparations for the winter in this section of the site. Once you learn how to prepare certain unusual recipes, you will definitely be pleasantly surprised! If you choose a step-by-step recipe with photos, you will get the job done easily and simply.

The best recipes with photos

The last notes

There are many ways to prepare plums for the winter. I prefer to store plums in the freezer. When frozen, the taste, appearance of the product and vitamins are preserved. I most often use frozen plums in syrup for baby food, making desserts and drinks. Children who often eat poorly eat this preparation with pleasure.

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

In order to be well prepared for the canning season and stock all the shelves in the basement with successful preparations, we advise you to study the original canning recipes that we published in this section. Even if you are used to preparing 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 industrially produced canning, which today can be bought in any grocery store, supermarket or market. Preservation for the winter, prepared at home, will give a head start to store-bought products in all respects: it loses in taste, usefulness, and originality. After all, canning made at the factory is always made according to a standard recipe using standard technologies. Then at home you can turn on your imagination at full capacity and come up with your own unique recipes for canning 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 preserves for the winter, the recipes that you will find on our culinary portal will help you open the door to the world of preparations.

We have preserved recipes for every taste and budget: from sweet squash jam to spicy Korean cucumbers. Our photo recipes for preservation will interest any housewife who seeks to please her family by making delicious preparations with its 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 seaming machines and go ahead - master the canning of vegetables, berries and fruits!

05.01.2019

Peppers and eggplants 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. Don't forget about this recipe during the season when vegetables are the most delicious and juicy.
Ingredients:
- 1 kg of bell pepper;
- 1 kg eggplant;
- 5 cloves of garlic;
- 100 grams of dill;
- 100 ml vegetable oil.

For the marinade:
- 30 ml apple cider vinegar;
- 20 grams of table salt;
- 15 grams of sugar;
- pepper;
- coriander;
- Bay leaf;
- grain mustard;
- water.

04.01.2019

Pickled porcini mushrooms for the winter

Ingredients: porcini mushroom, water, salt, sugar, vinegar, bay, 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 your aid. It tells in detail how to prepare wonderful marinated porcini mushrooms.
Ingredients:
- 500-800 grams of porcini mushrooms;
- 0.5 liters of water;
- 0.5 tbsp. salt;
- 0.5 tbsp. Sahara;
- 1.5 tbsp. vinegar 9%;
- 4 pcs bay leaves;
- 3 pieces of black peppercorns;
- 3 pcs allspice peas;
- 2 cloves.

02.01.2019

Honey mushroom pate for the winter

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

An excellent preparation for the winter is honey mushroom pate. This is a nourishing and interesting, tasty and appetizing preserve that absolutely everyone likes!

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

10.11.2018

Hot salted honey mushrooms

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

It is very easy to prepare salted honey mushrooms using the hot method. You will spend a minimum of time preparing delicious mushrooms.

Ingredients:

- 1 kg. again,
- 35 grams of salt,
- 1 dill umbrella,
- 1 horseradish leaf,
- 2 branches of tarragon,
- 5 grams of dry parsley,
- 2 currant leaves,
- 4 bay leaves.

10.11.2018

The most delicious pickled mushrooms

Ingredients: honey mushrooms, salt, sugar, vinegar, pepper, laurel

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

Ingredients:

- 500 grams of honey 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 prepare a very tasty fig jam for the winter. The recipe is very simple and quite quick.

Ingredients:

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

26.08.2018

Lingonberry jam with apples for the winter

Ingredients: lingonberry, sugar, apple

You can make very tasty jam from lingonberries and apples. I described in detail how to do this 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 quick.

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 tbsp. salt,
- 1 tbsp. Sahara,
- 80 ml. vinegar,
- 800 ml. water.

05.08.2018

Delicious and simple blackberry jam

Ingredients: blackberries, sugar, water

Be sure to prepare delicious blackberry jam for the winter. It's very easy and quick to do, 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, 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 make soup, casserole, and 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 tbsp. salt;
- 3 tbsp. Sahara;
- 5 pieces. black peppercorns;
- 3-4 pcs. allspice 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: gooseberries, pepper, garlic, sugar, salt, pepper, coriander, oil, herbs, vinegar

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

Ingredients:

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

20.07.2018

Tomatoes marinated for the winter

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

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

Ingredients:

- half a liter of water,
- half tbsp. salt,
- 3.5 tbsp. Sahara,
- 2 tbsp. vinegar,
- dill umbrellas,
- horseradish leaf,
- hot peppers,
- Bay leaf,
- garlic,
- tomatoes.

12.07.2018

Blueberry jam “Five Minute” for the winter

Ingredients: blueberries, sugar

Blueberry jam is very tasty and healthy. It’s not at all difficult to prepare, especially when it comes to the “Five Minute” recipe. Many berries, including blueberries, are prepared using this principle - five minutes of cooking.

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

28.06.2018

Gooseberry confiture for the winter

Ingredients: gooseberries, sugar

You can make a very tasty confiture from gooseberries for the winter. This is not difficult 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 cooking

Ingredients: ripe gooseberries, lemon, sugar

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

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

Home canning 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 preserve fruits and vegetables for as long as possible, skillful housewives use a wide variety of ways to prepare them for the winter.

Methods for preserving food

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

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

• Physical - canning food at low or high temperature. This may include freezing or sterilization. Such preparations are stored for quite a long time and partially retain their beneficial properties;
• Biochemical - exposure to food acid. Vinegar is most often used in pickling and pickling, 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 can destroy microbes and not harm human health;
• Physico-chemical - sugar or salt is used as a preservative. This 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 treatment. But berries and fruits are often prepared with sugar.

To prepare homemade preparations, each housewife selects only fresh fruits, carefully sorts them and washes them. And if they grew on their own plot, then these are also environmentally friendly products, the value of which increases significantly.

When preserving at home, you should adhere to certain rules that will help you avoid mistakes and preserve food for a long time:

• Jars and lids are steamed or boiled for at least 10 minutes;
• The freshest and most undamaged vegetables and fruits should be used;
• The duration of heat treatment must be strictly observed;
• Proper storage is the key to the durability of finished products;
• To prevent the jars from bursting, they should be preheated in warm water for several minutes;
• For sterilization, you need to place a disk stand on the bottom of the pan (you can use an ordinary dumpling maker) or cover it with a towel;
• The jars should not be filled to the very top, but only up to the hangers, since when heated the contents increase in volume and the brine can leak out;
• After sealing, 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 winter canning recipes

Housewives who are engaged in canning bring their art to perfection, combining the most unusual ingredients and obtaining exquisite and incredibly tasty dishes.

Recipes for canning fruits and berries are very diverse. You can make jam, compote, jelly, marmalade or candied fruits from fresh fruits. Each of these dishes can also contain vegetables, for example zucchini. As for pickles and marinades, they also often use berries and fruits, adding sophistication to them.

Sugar is most often used as a preservative for fruits. The jam is boiled for a long time over low heat, and the compotes are poured with boiling syrup or sterilized in a water bath.

Pickling vegetables with fruits and berries: an unusual taste trend

Recipes for preserving vegetables for the winter using the salting method 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 may take several weeks, but pickled vegetables retain many vitamins and microelements that are so necessary for the body during the cold season.

Recently, taste ratios have become fashionable. This is the name for recipes in which the sweet taste of a product is replaced with salty, and bitter with cloying, while the fruit or vegetable itself acquires a zest. 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 preparations. Thermal treatment 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 appetizer among all preserved foods. There is an incredible number of cooking recipes with all kinds of ingredients and preservatives, the best of which are:

Preservation recipes for the winter with photos include cooking everyone’s favorite dishes from childhood, such as: lecho, squash and eggplant caviar, appetizers, adjika, pickled mushrooms, cucumbers and tomatoes. To obtain different shades of taste, aromatic additives are often used: allspice and bitter pepper, herbs, garlic, horseradish, dill, parsley.

Among all, we can highlight the following recipes that should be in every housewife’s cookbook:

Video recipe for tomatoes under the snow

Non-standard winter preservation recipes with photos

Recently, housewives are paying more attention not only to the taste of food products, but also to their beneficial properties. In this regard, vinegar is used less often as a marinade, and new preservatives are increasingly appearing, revealing new taste qualities of familiar vegetables.

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

Bottom line

Although canning for the winter is a troublesome task, the end result will be appreciated by your family and friends, and the wide range of pantry contents will delight you all winter. In addition, pickled and salted vegetables and salads made from them will help support the immune system thanks to their vitamin composition.

I have already shown 2 types of Hungarian summer lecho: classic (“dinner”) with white paprika and also with eggplant. She also talked about canned lecho and even showed the old Soviet homemade version (see all links above). Let me remind you of the key points again: “lecsó” is a Hungarian word, “Globus” is a Hungarian company, and the classic Hungarian recipe for canned lecho includes only paprika and tomato juice (grated tomatoes) from vegetables. Onions are very rarely added, and carrots are never added. Carrots are a very rare option; they can only be added to “summer” lecho, but not to “winter” ones.

Interestingly, the classic version of lecho was even described in Soviet books on canning.

Pages from the collection “Canning Fruits and Vegetables at Home,” ed. Candidate of Technical Sciences Namestnikova A. F. (1967 edition).

Everything is simple, there is no need to complicate anything or invent anything. My family also cooked it this way, without onions, but sometimes they added a little garlic (see the link above for the recipe). Once we tried to cook it with carrots, but it didn’t work: it was too sweet and overpowered the taste of paprika, so I got tired of it very quickly in this form.

I remember that all Soviet zakatki were served on the lunch and even holiday tables as cold appetizers or additions to various salads, but classic Hungarian canned leczo is never served cold! It was designed to be the basis to which you can add almost anything you want. If the composition does not include onions, then first it is chopped, fried, and then the contents of the jar are added to it and heated. Everything is like in a “dinner” lecho. You can add spices, herbs and serve with rice, legumes, eggs, Hungarian sausages and even thick soups.

Ingredients and preparation:

The classic basis and cooking technology are unchanged, but the proportions of ingredients may vary in each family. Some people take more tomatoes than paprika, while others use equal amounts. In store-bought canned food, as I said earlier, there is only 30-40% paprika. It is precisely this “liquid lecho” that many Russian-speaking cooks do not like. And here you need to think again and understand that different culinary traditions in different parts of the world may differ. Hungarian lecso should be what it is.

I have already shown lecho and other dishes with white paprika more than once, so now I took the same paprika, but at the stage of biological ripeness. The Hungarians have a special variety called “lecho-paprika” or “tv-paprika”. White (green) paprika is the same, but at the stage of technical ripeness. I won’t repeat myself, I talked about everything in the main articles about lecho. In the USSR, many culinary specialists called this type of pepper “Bulgarian.”

Sweet pepper, which the Hungarians call “California paprika”, and the Bulgarians call “kamba” - large, square, thick-walled, without a strong taste and aroma, is not suitable for preparing lecho and many other Hungarian dishes. I sometimes use it raw for salads, but not where cooking is required. For some reason, some Russian-speaking cooks also call this pepper “Bulgarian.” Here he is:

Photo from the Internet

For lecho you only need paprika like this:

Photo from the Internet

This type of bush pepper for any lecho is taken at the stage of technical ripeness, i.e. when it is not yet red, although some of it can be replaced with almost ripe and completely red fruits at the stage of biological ripeness.

Hungarian lecho-paprika has such an aroma that, when cooked, drives everyone crazy :) It is impossible to walk past the house where paprika is prepared, even if the windows are closed - the aroma flows out of all the cracks into the street! Her taste is also special.

Different types of hot paprika can also be added to lecho, and a certain amount of lecho paprika can also be replaced with meaty and tasty Ramiro pepper, which is called "kapia" in Hungary.

For my lecho this time, I took tomatoes and red (practically ripe) lecho-paprika in a 1:1 ratio. A common combination in Hungary: tomatoes-paprika 2:1. Sometimes tomato juice without pulp is used.

The tomatoes need to be peeled and then chopped: you can chop them finely, or you can put them through a meat grinder or grate them on a coarse grater. You can cut each tomato in half without removing the peel, cut out the stalk, and the skin itself will remain in your hands after the pulp has been grated.

It should look something like this. Those who don’t like tomato seeds can additionally grind everything through a sieve.

Chopped tomatoes put on fire and reduce by about 2 times.

Paprika remove the stalk and seed nest. Cut the pulp into strips (either along the length of the fruit, or cut each strip into 2-3 more pieces, as you prefer). Add to the tomatoes and cook for 10-30 minutes, stirring until the pulp softens a little (you can feel this well with a wooden spatula). Cooking time depends on the amount of vegetables.

Salt, sugar: for 1 kg of paprika - 1 tbsp. sugar, 1 tbsp. salt. You can look at the proportions above on the pages from the Soviet book or rely on the verified proportions for your other canned goods.

Hot treatment place in warm sterilized jars (there should be tomato juice on top or sometimes pour a thin layer of vegetable oil). Close with prepared clean lids, place in a “dry bath” or sterilize in hot water.

I first wash all the jars well with baking soda, then heat them in the oven: set the temperature to 190-200 C, heat for a couple of minutes, then turn off. I place the jars on a rack in the slightly open oven. I boil the lids in hot water and wipe them dry with a clean cloth.

Storing ready-made canned food. Many Hungarians add salicylic acid as a preservative and antioxidant. This option was described in European cookbooks back in 1950-60. Acetylsalicylic acid is part of aspirin, so some Soviet housewives added such tablets to their canned food. There are doctors in my family, but they never did this, although they were involved in canning no less than other families.

Hot sterilization I won’t describe it, all our mothers and grandmothers remember this. Ask them or read relevant literature from the Soviet period.

"Dry bath". Place hot canned food in warm jars, close the lids tightly, wrap well in newspapers, blankets, sweatshirts and leave for 36-48 hours. In old books, incl. in Soviet ones, it is written that in very large jars, if you fill them with hot canned food, a priori the temperature should be maintained at about 70 C for some time, i.e. natural sterilization occurs. Therefore, they do not need to be additionally sterilized or wrapped. In small banks this regime needs to be maintained artificially.

It is still best to store all preparations (even those that contain various types of preservatives) in a cool, dry room.

That's all I have with seasonal canned food, all that remains is to prepare a few jams with autumn fruits...

Prepared for my catalog

Residents of megacities are accustomed to buying pickled tomatoes, baked eggplants, and sauerkraut in stores. Owners of dachas and vegetable gardens can preserve vegetables and process fruits. Women make vitamin-rich salads from fresh produce and serve Hungarian appetizers for the winter. In local cuisine recipes, chili peppers, paprika, cottage cheese, tomatoes, beans are used in large quantities, and many spices are added. In some dishes, vegetable oil is replaced with lard.

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

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

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

How to select and prepare ingredients

To make the salad beautiful, use peppers of different colors. You will need ripe and fleshy tomatoes. Many appetizer 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. The tomatoes are scalded with boiling water and the skins are removed.

Preparing containers

Before making a snack, select small glass jars without chips, nicks or cracks. Containers are washed from dust and dirt with soda, mustard powder, and disinfected:

• by boiling;
• in a steamer;
• in the oven;
• in a microwave oven.

During sterilization, microbes and fungi die, and the container does not explode, and the preserved food does not mold. Tin lids are disinfected in boiling water.

Snack recipes

Lecho always contains peppers and tomatoes, spices and seasonings. The composition of additional ingredients varies depending on the selected recipe.

Classic method with carrots

To give the Hungarian appetizer a sweetish taste, housewives sprinkle the vegetables with a glass of sugar. In addition to 2 kg of multi-colored peppers, 3 kilograms of tomatoes, you need to take:

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

Washed tomatoes are scalded in boiling water, peeled, and chopped into pieces. The carrots are peeled and passed through a coarse grater. The onion and garlic are peeled and cut into strips.

The seeds are removed from the pepper, the stalks are removed, and the vegetable is turned into half rings. Place tomatoes in a saucepan and add half a glass of water. After the liquid boils, add carrots to the tomatoes and boil for 5 or 6 minutes.

Add chopped onion, chopped garlic cloves, half rings of pepper to the vegetable mass, add salt, add sugar and butter, boil for another quarter of an hour, season with vinegar. The hot preparation is filled into jars and sealed 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. The spicy appetizer goes well with meat, served with barbecue, and eaten as a separate dish with bread.

With bean pods

To prevent vegetables from losing their natural flavor, odorless sunflower oil is used. You can add cilantro, dill, and parsley to lecho. For variety, the appetizer is prepared from 500 g of green beans and the same amount of pepper.

A kilogram of tomatoes is crushed and placed in a saucepan on the fire. Cut the onion into slices, place in tomato puree, pour in oil, and add seeded pepper. 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 in, boiled for several minutes, combined with vinegar, and transferred to jars.

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

On store shelves you can find a variety of delicacies that in ordinary life are either very difficult or impossible to make on your own. With the growth of urbanization, people began to abandon such activities as conservation. Many people still make preparations, especially those who have a country house or dacha. But ordinary city residents prefer to shop in stores. A new brand of canned food - "Uncle Vanya" - has become very popular. All products are incredibly tasty, so women begin to look for recipes to please their loved ones with a delicious homemade delicacy. One of them is the Hungarian appetizer "Uncle Vanya", the recipe for which will be presented below.

Peculiarities

If you carefully read the composition of the snack, you can conclude that this is nothing more than an ordinary Russian lecho. A loud name adds demand to a product, which is why people buy it more often.

Before preparing the Hungarian snack “Uncle Vanya” according to the recipe, you need to read the ingredients on the jar. And although there is only one manufacturer, the product found in different regions may differ. The classic recipe requires the presence of bell peppers, tomatoes, carrots, garlic, onions and auxiliary additives. What to pay attention to when choosing components will be discussed in the next paragraph.

How to choose products?

First, decide for yourself how much snack you should end up with. The quantity of products will depend on this. The article will provide a recipe for the Hungarian snack “Uncle Vanya” with minimal proportions, so if desired, they can be increased several times.

Secondly, the quantities of all ingredients should be approximately equal. If you prepare more tomatoes, the consistency will differ from the store-bought product. Also, with a large amount of pepper or carrots, the taste and appearance will change.

Thirdly, do not forget about quality. All ingredients must be strong and ripe. It is better to leave tomatoes that are not the first freshness for tomato juice. Give preference to either juicy vegetables or ripe and meaty ones. It is better to put unripe fruits aside, although they are also suitable in small quantities.

Ingredients

To prepare a Hungarian snack for the winter you need to take:

• Carrots - 0.5 kg;
• Tomatoes - 3 kg;
• Bell pepper - 2 kg;
• Onion - 2 pcs;
• Garlic - 4-5 cloves;
• Sunflower oil - 5 tbsp. l.;
• Salt, pepper - to taste;
• Sugar - 150 g;
• Vinegar 9% - 2 tbsp. l.

If desired, you can add more sugar, depending on the desired result. Many people like snacks with sourness, so this crumble is added to a minimum.

Bell pepper is included in the Hungarian snack "Uncle Vanya" not only to add flavor, but also as a decoration. Therefore, it is better if all the vegetables are multi-colored, then the “lecho” in jars will become very beautiful.

The list indicates that vinegar should be 9%, but in the absence of exactly that, apple or other aromatic vinegar is quite suitable. If the product is ordinary, but with a lower percentage, you need to add a little more, but not too much, otherwise the snack will be spoiled.

Onions and garlic are vegetables that cannot spoil any recipe for canning for the winter, so if you add not 5, but 6 cloves (or more), the result will be more spicy. But the main thing is not to overdo it.

Preparation

That's the whole recipe for the Hungarian snack "Uncle Vanya". All that remains is to pour the mixture into pre-prepared sterilized jars, roll it up and put it in a secluded place to cool.

Many housewives experiment and decorate the classic snack with additional ingredients. The best variations are described below.

With hot pepper

The composition of the main dish will not have to be changed, but the specified ingredient will need to be added to it. You shouldn’t put in a lot: one small pod is enough for the volume of vegetables in the recipe. If you really like spicy snacks, you can add a little more. This winter preservation recipe is very good for barbecue lovers. The spiciness will warm you up, and the aromatic vegetables will decorate the meat. An excellent substitute for store-bought ketchup.

With bean pods

Surely, gardeners often do not know where to place young bean shoots. And here is a worthy use for them. They will perfectly decorate lecho and will be soaked in tomato juice. It is important that the beans do not have time to fully ripen, otherwise they will turn out to be tough and ruin the entire dish.

Rinse the pods well, peel and cut into 2-3 cm slices. Add along with all the vegetables. Make sure they are well cooked.

How to make the Hungarian snack "Uncle Vanya" even tastier? Follow the tips below! Here are the nuances of experienced housewives that help add the missing zest to the dish.

• As you know, sunflower oil comes in two types: with and without odor. It is better to give preference to refined, non-aromatic, then the dish will turn out much more pleasant.
• To simplify the process of preparing lecho, tomatoes can be chopped in a blender without removing the peel. This will save a lot of time, and the consistency will be very delicate. Only this option is more “Russian”, because Hungarians are used to cutting vegetables into pieces.
• It is better to prepare delicacies for preservation in a special metal container with a thick bottom. This is necessary to ensure that the contents do not burn.
• There is never too much greenery, so if you really want to add a little parsley or dill, don’t deny yourself this pleasure. It is impossible to spoil the dish with this, only to decorate it.

Not all conservation lovers have a basement for storing jars, so they are looking for ways to save them in the apartment.

Almost all high-rise buildings have balconies, so you can display conservation there. However, first you need to equip the place. To protect the workpieces from frost, line the shelves (entire cabinet, etc.) with polystyrene foam. It maintains internal temperature and keeps cold air out. If it is not possible to purchase the material, cover the jars with several warm blankets.

In the apartment itself you can only store snacks that contain vinegar. You can select a place for preservation in the back of the kitchen cabinet or in another secluded corner.

The concept of “Food Canning” includes a huge variety of not only recipes, but also methods for harvesting crops for the winter. Our new section “Home Canning” will collect bit by bit all types of preparations for the winter period. After all, winter in the areas where we live is often long, snowy, and cold. And the cold requires supporting the body with vitamins. In turn, where can the body find live vitamins during the cold season? Only from homemade ingredients that housewives took care of during the fruitful summer.

Canning at home

Food canning adheres to the main goal - preserving fruits, vegetables, berries, and herbs for as long as possible so that when preserving and processing products in this way, the impact of microorganisms on them is stopped. What are the ways to preserve food?

The most useful, convenient, and fastest way to preserve food for the winter is to freeze it. But for this method of preparing food for the winter, the temperature in the freezer compartment of your refrigerator should be no higher than 12 degrees and up to minus 25 degrees cold. At these temperatures, food freezes evenly. The freezer makes it possible to preserve food in this way for several months. Moreover, the vitamin composition of products with this method of canning will not be compromised. The main amount of vitamins contained in the products will remain unchanged.

The second method, which also preserves a large amount of vitamins in vegetables, berries and fruits, is drying them. An ancient, well-known way of storing a bountiful harvest from the garden.

The third method, in which you can find a lot of advantages, including a minimum of labor costs - and fermentation of products. This method also includes a similar method of preserving food - soaking it. Products are salted and fermented using salt or brine and spices. Urine is the next stage of fermentation of the product, during which sugar and alcohol are added to give the soaked products a special flavor.

Home canning

Housewives still top the pedestal of honor among home preservation methods: cooking with sugar (usually berries and fruits), (preparing food using vinegar), and canning food in airtight containers. With the latter method, products prepared in a special way are sealed hermetically, then heated in water at high temperatures.

Whatever method housewives choose to preserve food, we can say with confidence that we will have recipes for preparing food for every taste. After all, there is nothing better than in winter, on cold, long evenings, opening another jar of jam or vegetable salad, making compote from fresh frozen or dried berries, eating sauerkraut or home-made soaked apples. And remember that a warm summer with its rich harvests of berries, vegetables and fruits is just around the corner.