Canning recipes. Home canned vegetables for the winter: the best salads and marinades

I am not one of those housewives who prepare hundreds of jars for the winter, and then put them in good hands, because they “didn’t eat it”. I do several types of "sunset", but without fanaticism. I don’t want to turn the kitchen into a cannery and I don’t like to stand in the heat in a stuffy kitchen and twist, twist, twist for hours. But in winter you really want to get a delicious jar made with love in summer. Therefore, conservation be!

I have simplified this process for myself to the maximum and will share my canning methods and little secrets.

Dishes and equipment for canning

– Saucepan, basin or other container should be with a wide bottom, thick-walled and made of a non-oxidizing material, such as steel, non-stick or enameled, but without the slightest cracks and chips.

- For stirring, I use only wooden spoons and spatulas, as well as silicone spoons. They are also convenient to stir the syrup for jam.

– Cooking tongs, preferably with silicone tips. This is my most necessary attribute, I will tell you why later.

– Spoon or ladle for pouring jam, jam, etc. Most of all I love the sauce spoon. Thanks to its tapered spout, you can accurately pour the jam and not stain everything around. I also like the silicone ladle, it does not scratch the pan and does not knock on the jar.

– Lids. Here I’ll say right away that I make all my blanks using only jars with screw caps. For me, this is the easiest and most time-saving way. But you can also use metal lids with rubber bands, as well as, in some cases, polyethylene.

- To avoid mistakes, when preserving, you can not do without measuring cups and bowls(I use bowls of 0.5 and 1 l).

– locking key, if you do not use screw caps (choose one so that the handle fits comfortably in your hand).

– Spoon with holes to remove foam.

- Skimmers, colanders, etc. are used less frequently.

Be sure to prepare also potholders, mittens and towels.

Preservation Products

For myself, I have long concluded that it is better not to start conservation of spoiled products. Money wasted, time wasted. All vegetables, berries, fruits must be thoroughly washed and sorted out, and then dried, for example, with paper towels.

Container preparation

Banks need to be washed very well, best of all with baking soda, but I do not recommend using dishwashing detergents, they leave a smell and are poorly washed off.

How to sterilize jars

There are several ways to sterilize jars.

Some housewives love to do this. in the microwave or on a baking sheet in the oven. To do this, put the jars in a cold oven and turn on the heat to 100-110 degrees, the whole process will take about 25-30 minutes.

2. Steam sterilization is also very popular. a special stand, a double boiler or a flat sieve-grease trap. Banks should warm up well.

A three-liter jar is sterilized in this way for 15 minutes, a two-liter jar - 10 minutes, a liter jar - 5, a half-liter jar only 2-3 minutes.

The lids are most often simply boiled for about 5 minutes in water, in any saucepan or bowl.

3. I prefer another way, the easiest for me - in a pot of boiling water. I pour water into a large saucepan, so that it covers the jar in a horizontal position, bring it to a boil. Gently lower the jar on its side with tongs, put the lid in the same place.

All this slowly boils for several minutes. This is where I need those same tongs with silicone tips - I take out a jar with them and drain the water.

I put the jar in a pre-prepared plate or on a towel. I lower the next jar and lid into the pan while they are sterilized, I fill the finished jar with jam or vegetables and close it with a screw cap. It's fast and easy. I have never had anything spoiled after such canning.

If the jars are small, then two or three jars can be lowered into the water at once. In this case, it is better to line the bottom with a cloth napkin so that the jars do not slip and knock against each other.

4. There are recipes when you need to put food in clean jars, and then sterilize already filled jars , pouring them in a saucepan or basin with water approximately “up to the shoulders”. The sterilization time is usually indicated in the recipe, it can be either 10 minutes or 40 minutes - carefully read the instructions in the recipe.

After the jars are filled and closed, they must be turned upside down and covered with a warm towel or blanket, and allowed to cool in this way.

It should be borne in mind that when cooking jelly, for example, or, it is better not to leave the jars in this state for more than an hour. Otherwise, an air cushion will form at the bottom of the jars, and the jelly or jam itself will thicken as if “hung in the air”.

Food preparation

In order for all berries, fruits or vegetables to boil evenly, they must be chosen approximately the same in size and degree of maturity. And cut (if necessary) also approximately the same pieces. Otherwise, they will cook unevenly, and the preservation will deteriorate and swell.

Vegetables

In order for pickles to retain their bright color, they need to be poured with boiling water before salting.

You can not add salt with additives or iodized salt to preservation, only the most common table salt.

You need to consider what percentage of vinegar is used in the recipe. 9% instead of 3% will just ruin all your efforts, and vice versa.

When preserving fresh vegetables, the method of pouring hot marinade, brine or water is often used. It should be borne in mind that when pouring cucumbers, not boiling liquid is used, but with a temperature of about 90 degrees, otherwise the cucumbers may lose their crunch. Also, cucumbers can become loose and due to an overfilled jar. You should not pack the vegetables too tightly, it is better to put them side by side and shake the jar a little after.

Water for pouring and marinades should be filtered, and not from the tap.

Jams and jams

When cooking jam, it is important that the berries and fruits retain their shape, do not soften or wrinkle, so it is better to cook no more than 4-5 kg of jam at once.

To find out if the jam is ready, you need to put a few drops of chilled syrup on a saucer. The jam is ready if the drop does not spread over the saucer. In addition, if the jam is already ready, then the berries and fruits are evenly distributed over the syrup, and do not float to the surface.

While the jam is cooking, do not cook strong-smelling dishes so that the jam does not absorb its aroma.

The taste of berry or apple jam can be improved or given an unusual touch by adding lemon zest, vanilla or a little cinnamon while cooking, pear jam will sparkle in a new way if you add a glass of cognac to it, and gooseberry jam - a little lemon.

Often, during storage, the jam is candied. To prevent this from happening, lemon juice or citric acid is added to it during cooking.

Candied fruits can be made from freshly brewed jam. You need to get some berries or fruits from the freshly cooked jam, let them dry (for example, on a plate or dish), shake slightly and roll in sugar or powdered sugar. You need to store such candied fruits in a jar.

Storage

Preservation should be stored in a cool, dry place, for example, in a pantry, on a balcony that is insulated and equipped for storage, in a cellar or in a basement. The optimum storage temperature for conservation is 4-7 degrees C. It is necessary to ensure that the temperature does not fall below, otherwise the tightness of the blanks may be violated.

Finally, I will share one more little secret. If the plastic lid is not removed from the canning jar, you need to put a bowl of hot water on it. After 30 seconds, the lid will soften and come off easily.

I hope this article was helpful to you. Good luck and delicious preparations!

Preserving vegetables is one of the ways in which a person gets the opportunity to extend the time when he can enjoy the taste of his favorite foods. Of course, these days in stores all this is sold all year round. But nothing compares to the pleasure when you manage to open a jar of vegetables prepared with your own hands in winter or for the festive table.

Homemade preparations

People are arranged in such a way that, even against their will, they constantly think about tomorrow. First of all, this applies to housewives, for whom the desire to stock up has become a common thing. Taking care to feed their families, they try to make home-made preparations as much as possible so that even in the most difficult time they do not feel a shortage of certain products. This mainly applies to vegetables. The choice of object and the method of processing depends on national traditions and taste preferences. For example, in Russia, canning vegetables has always started with the simplest salting option. It has been known about it since time immemorial. The most popular canned product, without a doubt, can be considered cucumbers.

They are salted and pickled in a variety of ways. For one of the most interesting options, you need the following products: fresh cucumbers, spices for pickling and pickling, 90 grams of salt 40 grams of sugar and the same amount of vinegar, as well as dill umbrellas, horseradish leaves and a few cloves of garlic.

Canning vegetables is as follows:

First, vegetables and herbs must be washed, and the garlic must be peeled.
Then add additional ingredients to the bottom of the jar, and then fill it to the top with cucumbers.
Pour boiling water over the products in the jar. It will take about one and a half liters.
After 15 minutes, drain the water and bring it to a boil again.
Add the rest of the recipe ingredients directly to the jar.
Pour everything with re-boiled water and roll up.

Turn the jars upside down to cool down. This will allow the caps to undergo additional sterilization.

Alternative option

Some believe that canning vegetables must necessarily be accompanied by rolling cans with metal lids. There is an opinion that this way products are less susceptible to external influences. However, this is not entirely true. Cucumbers stand for a long time and turn out to be no less tasty, even if used for canning. As an example, we can offer a recipe that will require: cucumbers, garlic, raspberry leaves, currants, horseradish and cherries, cloves, allspice peas and 1 dill umbrella.

According to technology, this process is no different from the previous version:

Banks must be sterilized before work. To do this, they can be held over steam or briefly put in the oven.
After that, you need to put some spices on the bottom.
Next up are the cucumbers.
From above they must be covered with the same leaves and pour the remaining spices.
Fill jars with boiling water and wait 10 minutes.
Drain the water and make a marinade out of it by adding salt and sugar.
Fill jars to the top with this solution.
Dip the lids in boiling water for 15 seconds, and then close the jars with them, dropping strong vinegar essence on each.

After cooling, the lids will cling even more tightly to the neck, which will exclude any penetration of air from the outside.

Stocks for the winter

Most often, vegetables are preserved at home for the winter. In many homes, this has become a good habit. The second most popular object of harvesting are tomatoes.

There is a rather interesting option, which requires certain components: 2 kilograms of tomatoes, a glass of vegetable oil, 2 liters of water, bay leaf, 2 onions, 100 grams of salt and sugar, herbs, 90 grams of vinegar and spices.

In this case, the preservation of vegetables for the winter is performed somewhat differently:

First you need to boil a liter of water.
After that, it is necessary to dissolve salt, spices, sugar in it, and also add vinegar and herbs.
The solution should boil for approximately 1 minute. Then it can be removed from the fire.
Peel the onion and cut it into rings carefully.
Put the tomatoes in pre-sterilized jars, and then cover with onions and bay leaves on top. You can also add garlic if you like.
Fill the free space in the jars with the freshly prepared marinade.
Cover them with metal lids on top and sterilize in a water bath for 10 minutes.
Then you need to add vegetable oil to each jar and finally roll them up.

Good addition

Recipes for preserving vegetables are especially popular when the products are cooked in natural filling.

A striking example of such a successful combination is peppers made in tomato sauce. The list of components in this case is also small: 2 kilograms of sweet pepper, 3 kilograms of tomatoes, 40 grams of salt, 30 grams of vinegar, 150 grams of sugar and the same amount of vegetable oil, allspice and bay leaf.

The cooking procedure consists of several successive steps:

First, the tomatoes need to be washed, and then, passing through a meat grinder, put into a saucepan and cook for 40 minutes, periodically removing the foam.
Add salt, vegetable oil, sugar to the boiling mass and wait 5 minutes until they are completely dissolved.
Remove the stalks from the peppers along with the seeds, and then randomly cut the remaining pulp into cubes.
Add chopped vegetables to the boiling mass and wait 10 minutes.
Add spices, vinegar and let the mixture boil for another 5 minutes.

After that, the mass can be laid out in banks, rolled up and sent for storage in a cool place.

Vegetable semi-finished products

There are various reasons for preserving vegetables for the winter. Recipes are sometimes designed in such a way that the finished product is not an independent dish, but only a semi-finished product. Take, for example, canned beets.

It is usually prepared in order to be used later at the right time as a side dish or one of the components of another, more complex dish. For such work you will need: 800 grams of fresh beets, peppercorns, and 50 grams of salt per liter of water.

Cooking process:

Vegetables selected for preservation must be washed, and then put in a saucepan and cooked in the usual way.
After cooling, the products must be peeled.
Then the fruits must be randomly crushed.
Boil a measured amount of water and dissolve the salt in it.
Put the pieces of vegetables in jars, add pepper, and then pour everything with the prepared brine.
Sterilize them for 10 minutes under the lid, and then finally cork.

This type of preservation is very convenient, since at the right time the semi-finished product is completely ready for use.

Non-standard solution

As a rule, hostesses in large volumes. For this, two- or three-liter jars are most often used. But sometimes you want to have different ones for dinner or for a festive table. You have to open several cans, which in itself is very irrational, because it is not always possible to eat their entire contents. Leftover food spoils and has to be thrown away. To prevent this from happening, it is better to preserve assorted vegetables for the winter.

There are many options for such a solution. One of the most popular includes the following components: 1 kilogram of tomatoes, sweet peppers and cucumbers, 2 onions, 6 dill umbrellas, a couple of heads of garlic, 8 peas 2 carrots, a teaspoon of vinegar essence, and 2 tablespoons of sugar and salt.

Preparing such an assortment is quite simple:

First you need to sterilize the dishes.
Then you need to prepare the vegetables. After repeated treatment with water, they need to be processed: hold the cucumbers in cold water for a couple of hours, peel the garlic, and remove the seeds from the peppers.
After that, the products must be crushed. To do this, it is better to cut the carrots into thick rings, the pepper into strips, and cut the onion into 4 parts.
After that, all the prepared ingredients must be decomposed into jars and pour boiling water. This will destroy putrefactive bacteria and microorganisms that may be in them.
After 15 minutes, the water should be drained into a saucepan, add sugar and salt and put on fire again.
After boiling, add the essence to the solution and again pour the products with the prepared marinade.
Now the jars need only be rolled up and, wrapped in a blanket, put to cool.

This option is convenient because it does not require additional sterilization. This allows you to significantly save the time required for work.

Convenient option

Some housewives like another interesting way - canning vegetable salads.

This is very convenient, since in winter the necessary components cannot always be found. And in this case, when you open a jar, you get not just individual products, but a ready-made full-fledged dish. For example, lecho with zucchini and eggplant. To prepare it, you need: 1 kilogram of carrots, eggplants, sweet peppers and zucchini, as well as a bunch of parsley and dill.

For the sauce: 2 kilograms of tomatoes, 2 heads of garlic, 0.5 cups of table vinegar, 5 black peppercorns and 4 allspice, one and a half cups of sugar and vegetable oil, 2 bay leaves and a teaspoon of coriander.

The process consists of several stages:

First you need to chop the vegetables: cut the pepper into rings, eggplants with zucchini - into circles, chop the greens, and grate the carrots. Prepared products should be poured into a deep pan.
Then you should prepare the sauce. To do this, the first thing you need to grind the tomatoes in a blender.
Add sugar, oil, salt and grated garlic to them.
Add the sauce to the pot with the main products and simmer for an hour.
Put the finished mass into jars and roll up.

After cooling, such a lecho can stand in the basement for a long time. In winter, such a salad will be a real find.

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

In order to prepare well for the canning season and make all the shelves in the basement successful, we advise you to study the original canning recipes that we have published in this section. Even if you are used to harvesting vegetables, fruits and berries exclusively according to family recipes, do not miss the opportunity to find something new for yourself.

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

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

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

05.01.2019

Peppers with eggplant for the winter

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

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

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

04.01.2019

Marinated porcini mushrooms for the winter

Ingredients: white mushroom, water, salt, sugar, vinegar, laurel, pepper, cloves

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

02.01.2019

Pate from mushrooms for the winter

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

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

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

10.11.2018

Salted mushrooms in a hot way

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

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

Ingredients:

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

10.11.2018

The most delicious pickled mushrooms

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

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

Ingredients:

- 500 grams of mushrooms,
- 1 tbsp salt,
- 2 tsp Sahara,
- 1 tbsp vinegar,
- 6 peas of allspice,
- 2 bay leaves.

26.08.2018

Fig jam for the winter

Ingredients: figs, water, sugar

I suggest you cook a very tasty fig jam for the winter. The recipe is very simple and fast enough.

Ingredients:

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

26.08.2018

Cowberry jam with apples for the winter

Ingredients: cranberries, sugar, apple

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

Ingredients:

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

05.08.2018

Marinated porcini mushrooms

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

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

Ingredients:

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

05.08.2018

Delicious and easy blackberry jam

Ingredients: blackberries, sugar, water

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

Ingredients:

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

29.07.2018

Pickled cauliflower

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

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

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

20.07.2018

Gooseberry sauce for meat for the winter

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

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

Ingredients:

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

20.07.2018

Winter pickled tomatoes

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

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

Ingredients:

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

12.07.2018

Blueberry jam "Five minutes" for the winter

Ingredients: blueberries, sugar

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

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

28.06.2018

Gooseberry confiture for the winter

Ingredients: gooseberry, sugar

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

Ingredients:

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

27.06.2018

Gooseberry jam with lemon without boiling

Ingredients: ripe gooseberries, lemon, sugar

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

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

In summer and autumn, when vegetables and fruits are harvested in the garden or in the garden, the housewives face the task of preserving the harvested fruits. The easiest and fastest way is to simply freeze the fruits, but if you do not have a spacious freezer and the harvest is large, this method will only partially suit you. That is why the preservation of vegetables and fruits for the winter is still very popular.

For each type of fruit, many canning recipes have been invented, both with and without sterilization. In this article, we will try to cover the main nuances of canning, from the preparation of the vegetables and fruits themselves, to the selection and sealing of containers. In addition, we will give some simple and popular recipes for twisting vegetables and fruits.

Preservation recipes for the winter with photos

From a scientific point of view, canning is a process of preserving food for a long time, and this method allows you to save not only vegetables, fruits and mushrooms, but even meat and fish. Thanks to a certain heat treatment, products can be stored throughout the winter, although they lose a certain part of their useful properties.

Generally speaking, the canning process is carried out in several stages. First you need to prepare the products themselves, which will be rolled into jars, therefore, wash and sterilize the containers in which the blanks will be located, and only after that it will be possible to proceed with the direct preparation of the blanks according to the selected recipe. Since each stage has its own characteristics, we will consider them in more detail.

How to prepare fruits and vegetables for canning

In order for vegetables and fruits to be preserved in jars throughout the winter, they must be properly prepared (Figure 1). Of course, you can simply wash the crop and put it in jars. In this case, you will save time, but no one can guarantee that the lids on the cans will not swell and the workpiece will not deteriorate.

Proper preparation of vegetables and fruits for canning includes the following steps:

Sorting: is an important stage of conservation, since for high-quality winter preparations it is necessary to select only fruits of the same maturity, approximately the same size and without mechanical damage to the peel. This is necessary so that all fruits are equally prepared during the heat treatment process.
Washing: is mandatory when preparing any winter preparations in jars, since on the surface of the fruit there can be not only particles of earth and dust, but also microorganisms that can reduce the shelf life of the workpiece. Washing should be carried out with clean running water, but its intensity depends on the density of the pulp. Vegetables and fruits with a dense skin can be thoroughly washed under a strong stream of water, but berries with delicate pulp are best washed in a colander or sieve in small portions.
Cleaning and grinding: after all the fruits are washed and sorted, you can proceed to their direct preparation for canning. To do this, you need to clean them from the stalks, remove all rotten or damaged parts. Some vegetables and fruits are additionally peeled, which can give them additional rigidity. If you plan to close sauces, jams or other preparations with a similar consistency, prepared vegetables and fruits must be chopped manually or using a meat grinder or blender.

Figure 1. Preparing vegetables

After that, the prepared fruits are subjected to the heat treatment indicated in the selected recipe. As a rule, this process involves blanching, frying, stewing or sauteing. If pre-heat treatment is not provided for in the recipe, jars with folded fruits are additionally sterilized.

Preparation of cans and other containers

Proper preparation of jars and lids is no less important than strict adherence to the recipe. First of all, you need to carefully inspect the glass containers. They should not have mechanical damage or defects, since such jars may burst during the sterilization process.

Selected jars and lids must be thoroughly washed, after which it will be possible to proceed with their sterilization. This stage of preparation is important because pathogenic microorganisms are removed from the surface of containers and lids during the treatment with hot steam or water (Figure 2).

For the processing of jars, you can choose any method of sterilization:

Ferry: this method is considered traditional, but its disadvantage is that it takes a lot of time, especially if you plan to preserve a lot of vegetables and fruits. For sterilization, they take a large pot, fill it with water, and install a grate, sieve or special limiter on top. Jars are placed upside down. For small containers, with a volume of not more than half a liter, it will be enough to hold them over steam for 15 minutes, and for larger cans, this period is increased to 20-25 minutes.
In boiling water: jars can be disinfected in ordinary boiling water. You will also need a large pot for this. A grate or a dense fabric is laid on its bottom, jars are installed and completely filled with water. In addition, the liquid is poured into the pan itself. Next, you need to turn on the fire and boil the container for 15 minutes.
In a steamer: this modern way is suitable for those who have this kitchen appliance. Washed and dried jars are placed in a double boiler and turn on the cooking mode for 15 minutes. However, it should be borne in mind that this method will take a long time to sterilize a large number of jars.
In the microwave: this method of sterilization has recently been in great demand, since there are microwave ovens in almost every home, and the process of processing containers does not require a lot of time and effort. For disinfection, clean containers should be placed in the microwave, fill each jar with water by about a third and turn on the device for 2-3 minutes. In this case, the power should be at the level of 600-700 watts. It is important that the containers are not empty, as this can damage the microwave itself.

Figure 2. Ways to sterilize jars

You can also sterilize canning jars in the oven or dishwasher. Both of these methods are convenient in that a large number of containers can be processed at a time using this household appliance. In the first case, the oven is filled with clean, dry jars and only after that the heating is turned on. It is advisable to sterilize the container for 40 minutes at a temperature of 100 degrees. But, if you remembered the need for sterilization too late, the temperature can be raised to 150 degrees. In this case, half-liter and liter jars should be in the oven for only 15 minutes, and larger containers - 15-20 minutes.

In the same way, the jars are loaded into the dishwasher, but the difference is that it will need to set the maximum temperature in it, not lower than 60 degrees. At the same time, you do not need to add any detergents to the machine itself. The only disadvantage of this method is that it is difficult to control the quality of sterilization in the dishwasher, so in most cases it is used only for pre-preparation of jars.

We roll up banks

Cans can be hermetically sealed with metal lids, which are fixed on the neck with a special seaming machine. The simplest seaming device is a manual machine. They are of two types: with a seaming key and with a snail key. In the first case, you press the key to the cover with your hand, and in the second case, it is fixed using a special spiral mechanism along which the key moves (Figure 3).

Note: An alternative to traditional rolling is a vacuum pump with special covers. With its help, air is simply pumped out of the jar, and its contents are in a vacuum environment.

More modern devices for capping cans will help to simplify the process of seaming. For example, you can use a semi-automatic or automatic machine. In the first case, you simply turn the handle of the device in one direction several times, and the mechanism hermetically seals the container. Automatic machines are equipped with special levers that you just need to lower down to seal the container.

Figure 3. Sealing cans with metal lids step by step

Regardless of the method of sealing cans, after capping, it is necessary to check the tightness of the containers. To do this, they need to be turned upside down. If bubbles appear in the jar or you notice that the marinade has begun to leak, it means that the lid is not fixed tightly.

Vegetable recipes for preservation for the winter

You can preserve absolutely any vegetables and fruits for the winter. In addition, most vegetables are usually salted in large barrels and tubs. Unfortunately, the latter method is not suitable for a city apartment, since large containers will require a lot of space to store, while small cans of conservation can simply be put in the refrigerator or pantry.

cucumbers

There are a lot of recipes for canning cucumbers. For example, you can prepare a spicy and spicy snack of cucumbers with chili ketchup for the winter, or close vegetables in jars along with mustard seeds or chopped garlic. But most people prefer to preserve cucumbers according to a simple recipe for crispy pickled cucumbers for the winter, so we will give it as an example of winter preparation (Figure 4).

Figure 4. Cooking crispy pickled cucumbers for the winter

To harvest crispy cucumbers for the winter, you will need 3 kg of these vegetables. To prepare the marinade, take 1 liter of water, 3-4 currant leaves, dill umbrellas and cloves, as well as 2 bay leaves and cloves, 8 allspice peas and 2 tablespoons of sugar. In addition, for one liter jar you will need a third of a teaspoon of nine percent vinegar.

Note: It is important to choose the right cucumbers for canning. For this, it is better to choose young fruits of small size. They are much better saturated with marinade, and there are no voids inside them, so after heat treatment the pulp will remain crispy. In addition, it is better to choose varieties with thick skins.

Cooking crispy pickled cucumbers for the winter is carried out as follows:

Soak vegetables in cold water for about 3 hours. During this time, they will be saturated with moisture and become more crispy after canning. After that, the fruits must be thoroughly washed and dried.
While the cucumbers are soaking, prepare the rest of the ingredients. Dill and currant leaves should be washed and dried, and the garlic should be peeled.
At the bottom of sterilized jars we put currant leaves, dill, garlic and other spices.
Next, fill the containers with cucumbers, stacking them tightly next to each other. At the same time, it is desirable to cut off the tips of each fruit on both sides so that the pulp is quickly soaked with marinade.
Fill jars with cucumbers with boiling water and leave for 20 minutes.
While the liquid in the jars is cooling, start preparing the brine. For 1 liter of water you will need 1 tablespoon of salt and 2 tablespoons of sugar. The brine should be brought to a boil and allowed to boil for a few minutes.

After the brine boils, the water from the cucumbers is drained and the containers are refilled with brine, adding a third of a teaspoon of vinegar to each container. Next, the jars need to be rolled up, turned upside down, wrapped in a blanket and left at room temperature until completely cooled.

Sorrel

Sorrel refers to seasonal greenery, which is usually consumed only in late spring or early summer. But, if you are a real fan of green borscht, you can always prepare sorrel for future use. To do this, you can simply dry or freeze the herbs. But, if you do not have the opportunity to store it in this form, you can always preserve the sorrel in small jars and store them in the pantry (Figure 5).

There are several ways to preserve sorrel: with and without sterilization, with salt or vinegar. We will give only those recipes that are easy to prepare, but have already proven their effectiveness in practice.

The simplest recipe for preserving sorrel for the winter looks like this:

We take a large saucepan and fill it with water so that for every 100 grams of sorrel there is 100 ml of liquid. Pre-young greens should be washed in three waters and cut into arbitrary pieces.
Bring the water in a saucepan to a boil and begin to pour sorrel into it in small handfuls.
The greens will float, so it will need to be constantly immersed in boiling water with a spoon. Now it remains to wait until the water in the pan boils again. After that, it is necessary to boil the mass for 3 minutes and remove the container from the heat.
Now let's start filling the jars. It is advisable to install them as close to the pan as possible, since the mixture should be hot.

We quickly fill the jars with the oxalic mixture, cork with lids, turn upside down and leave to cool without wrapping.

Figure 5. Stages of canning sorrel

In addition, sorrel can be preserved with cold water. To do this, take the required amount of liquid in the proportion given in the previous recipe, boil it and let it cool to room temperature. In the meantime, wash and cut the sorrel, and then put it in jars, adding a pinch of salt to each. After the water has cooled, you just need to pour it into jars, seal the containers and transfer to a cold place for storage.

If you want to get a ready-made preparation for borscht, you can close the sorrel in small jars without water, but immediately with salt. To do this, washed and chopped sorrel must be sprinkled with salt, at the rate of 30 grams of salt per 1 kg of greens. Next, you need to mash the leaves a little so that they release the juice and soak with salt. After that, you just need to decompose the raw materials into jars and close them with scalded plastic or nylon lids. To keep the blanks longer, it is better to immediately put them in the refrigerator.

Zucchini

As in the case of cucumbers, there are a lot of recipes for canning zucchini. They can be closed in jars with slices of salt and vinegar, caviar, salads and savory Korean-style appetizers can be prepared from them (Figure 6).

We will give a classic recipe for pickled zucchini, according to which the fruits are delicious and crispy.

First, let's prepare all the necessary ingredients (based on a three-liter jar): 2.8 kg of zucchini, 2 liters of water, 75 ml of nine percent vinegar, 4 tablespoons of salt, 150-170 grams of sugar or granulated sugar, 1 head of garlic, 50 grams of carrots , 1 onion and some greens (optional).

After all the products are ready, you can proceed to direct cooking:

Cook the marinade: for this, pour water into a large saucepan, add salt, sugar, vinegar to it and bring to a boil.
Preparation of vegetables: while the marinade is cooking, wash and cut the vegetables. It is better to cut zucchini and carrots into rings, and onions into half rings. So the workpiece will be beautiful and will not turn into gruel during the heat treatment process.
Cooking vegetables: when the marinade boils, put all the vegetables into it. After re-boiling, it is enough to boil them for five minutes. During this time, they will be saturated with marinade, but remain crispy.
Bookmarking in jars: after the heat treatment of vegetables, you need to take pre-washed and sterilized jars and fill them with vegetables with marinade.

After that, we roll up the jars with metal lids, turn them upside down, wrap them up and leave to cool at room temperature.

Figure 6. Stages of pickling zucchini for the winter

In addition to the usual preparation of zucchini, you can also cook a savory appetizer with plums. These sour fruits perfectly emphasize the taste of zucchini, and after heat treatment, the billet itself will acquire an original purple color.

To prepare such a preparation, you will need 1 kg of plums and zucchini, 150 grams of sugar and 40 grams of salt, 1.3 liters of water for marinade, as well as 5 grams of citric acid and spices (it is best to take peppercorns and cloves).

Cooking appetizers according to this recipe looks like this:

My zucchini and plums. We free the latter from the stones, and cut the vegetables into cubes of such a size that they approximately correspond to the size of the halves of the plums.
Let's start preparing the marinade. We fill the pan with water, bring it to a boil and add salt, sugar and citric acid. After that, you need to let the marinade boil for just a few minutes.
While the marinade is boiling, put the fruits and vegetables in sterilized jars. You need to do this in layers, alternating layers of zucchini and plums. You can also add a few peppercorns and cloves to each jar.

After that, simply fill the workpieces with marinade, seal tightly with metal lids, turn upside down and let cool. When the jars are completely cool, they can be transferred to the pantry for storage.

In most cases, winter storage of garlic involves keeping this spicy aromatic vegetable fresh (Figure 7). But, unfortunately, during storage, the teeth often wither or rot, so many housewives prefer to preserve a certain amount of the crop.

Note: The advantage of preserving garlic is that it retains all its beneficial properties and rich taste, but does not deteriorate.

Most often, it is not the heads of garlic that are preserved, but the arrows of the plant that appear on the beds in late spring or early summer. But, if you want to get a tasty and original snack, you can pickle a vegetable with whole teeth.

Figure 7. Canned garlic

To prepare such a preparation, you will need 0.5 kg of garlic, 2 tablespoons of sugar and 1 tablespoon of coarse rock salt. In addition, you will need water to prepare the marinade, as well as 70 ml of nine percent vinegar, a handful of dill seeds (optional), a few bay leaves, black or allspice and cloves. Spices are added to the marinade to taste, but on average, one serving will require 10 peppercorns, 3 bay leaves and 2 dried cloves.

Cooking canned garlic looks like this:

We clean the garlic from the husk and wash all the cloves under running water. Next, it needs to be decomposed into small sterilized jars.
Now you can start preparing the marinade. To do this, boil water (its amount depends on the number and volume of cans), add salt, sugar and spices to it. You should wait until the salt and sugar are completely dissolved in water. After that, add vinegar to the marinade and remove it from the heat.
Garlic cloves are simply poured with marinade and hermetically sealed with metal lids.

Such a preparation is perfectly stored until the new harvest, and pickled garlic will serve as an excellent addition to any dishes and salads.

Preservation of tomatoes

Fresh tomatoes are very popular among lovers of home canning. These vegetables can be salted, fermented and pickled, adding ingredients to your own taste (Figure 8). Best of all, tomatoes are combined with sweet and hot peppers, tomatoes, zucchini and garlic. In addition, large ripe fruits can be used to make salads and sauces.

Since there are a lot of recipes for canned tomatoes, we will give only those that require minimal labor and time, but have a pleasant taste.

One of the simplest recipes is pickling a tomato for the winter without sterilization. For it, you will need 1.5 kg of tomatoes, a few parsley roots and one horseradish root, a small bunch of parsley, 1 head of garlic, half a carrot, 5 black peppercorns and 1 hot pepper pod. Separately, you should prepare the components of the marinade: one and a half liters of water, one and a half tablespoons of salt, 3 tablespoons of sugar and 65 ml of nine percent vinegar.

A step-by-step recipe for pickled tomatoes without sterilization looks like this:

Wash and sterilize canning jars. It is also necessary to pre-wash and pour boiling water over metal lids. Separately, put a large pot of water on the stove. It must be brought to a boil, and it is advisable to immediately put such an amount of water that it will take to fill all the cans.
All vegetables except tomatoes are washed, peeled and chopped. Carrots, parsley root and horseradish can be cut into small circles. It is enough to cut the garlic cloves into several pieces, and the greens can be chopped in an arbitrary way. Some housewives even put the washed greens in jars entirely. The taste and shelf life of the workpiece will not change from this.
After that, all the prepared ingredients, including spices, are laid out in jars. After that, you can start filling the jars with washed tomatoes. In the process of laying the container, it is advisable to shake it so that as many tomatoes as possible enter into each jar. However, it is strongly not recommended to press the tomatoes, as they may crack during the heat treatment.
When all the preparatory work has been done, pour the tomatoes with boiling water, cover with lids and leave for 20 minutes. Next, pour the water into a separate container, as it will serve as the basis for the marinade, and repeat the filling procedure again.
While the water in the jars cools down after the second filling, we prepare the marinade. In the water drained after the first pour, add salt, sugar and vinegar. Bring the marinade to a boil, then drain the water from the cans and replace it with boiling marinade.

Figure 8. Pickling tomatoes for the winter step by step

After that, the jars should be immediately rolled up with lids, turned over, wrapped and left to cool.

Using this recipe as a basis, you can also prepare assorted snacks from tomatoes, cucumbers, zucchini and bell peppers. In a similar way, you can close small cherry tomatoes.

In addition to the classic recipe for pickled tomatoes, many people like a winter snack of tomatoes and garlic. For her, you will need the following ingredients: 2.5 kg of tomatoes, 2 large heads of garlic, 2 tablespoons of salt and 4 tablespoons of sugar. You will also need 3 tablespoons of vinegar and any spices you have on hand. This amount of ingredients is calculated for one three-liter jar.

First, put spices in each jar. In the container, be sure to put garlic, dill and peppercorns, and horseradish and currant leaves can be added if desired. Next, fill the jars with tomatoes and cover them with a dill umbrella on top. We fill each container with boiling water and cover with a scalded metal lid.

Next, you need to wait until the liquid cools down a bit, after which it should be drained into a separate pan, add 2 tablespoons of salt and 4 tablespoons of sugar (the amount is based on one jar) and bring to a boil. When the liquid boils, add 4 tablespoons of vinegar to one jar and immediately pour the marinade into containers with tomatoes. After that, the containers must be hermetically sealed with metal lids, turned upside down, wrapped and left to cool.

Salads

An excellent solution for winter preparations will be vegetable salads. They take time to prepare, but in winter you can simply open a jar of such an appetizer to complement your everyday or holiday meals.

Note: It is simply unrealistic to give detailed recipes for all canned winter salads, so we will focus only on those that have a pronounced taste and ease of preparation.

An excellent addition to the daily diet will be vegetable "Moscow" salad (Figure 9). To prepare it, you will need 1 kg of tomatoes, cucumbers and onions, 700 grams of carrots, one and a half glasses of vegetable oil, 60 ml of nine percent vinegar, 5 tablespoons of sugar, 2 tablespoons of salt and two bay leaves. These ingredients will be enough to prepare 3.5 liters of salad.

Salad step by step:

First, wash and peel all vegetables. Next, they need to be cut correctly: tomatoes into slices, carrots and cucumbers into thin rings, and onions into half rings.
Mix all ingredients in a large saucepan or bowl.
After that, add salt, sugar, bay leaf and vegetable oil to the vegetables, mix thoroughly, cover with a lid and set to warm over low heat.
The salad should boil and boil for 10 minutes so that the cucumbers change their color. After that, you need to pour vinegar into the mixture and boil for another two minutes.

Figure 9. Cooking Moscow salad for the winter step by step

While the salad is hot, it must be laid out in sterilized jars and immediately rolled up hermetically with metal lids.

If you love bell peppers, you will love this vegetable salad with carrots, preserved in jars for the winter. Cooking such a dish will take a lot of time, but you will be fully rewarded with its unusual taste.

Of the ingredients you will need: 4 kg of sweet bell pepper, 1 kg of carrots, 1.5 kg of onions and 1 hot pepper. Separately, prepare the components for pouring: 4 liters of tomato juice, 200 ml of 9% vinegar, 220 grams of sugar, 2.5 tablespoons of salt, 10 pieces of bay leaf and peppercorns and 350 ml of vegetable oil. From this number of components, approximately 9 liters of salad are obtained.

Salad preparation is carried out according to the following instructions:

First, wash and clean the peppers from the stalks and seeds. To make the preparation more appetizing, it is better to choose red or yellow vegetables. Pepper cut into strips.
Peel the carrots and onions, wash and chop. It will be enough just to rub the carrots on a grater, and the onion should be cut into half rings.
Hot peppers should also be washed, de-seeded and cut into small cubes.
Now let's start preparing the filling. First of all, she needs tomato juice. You can use both store-bought and homemade product. The taste of the dish will not change. So, pour tomato juice into a large saucepan, add salt, sugar, vegetable oil, vinegar, hot pepper and bay leaf to it. Put the mixture on the stove and bring to a boil.
When the liquid boils, pour the vegetables into it, mix the mixture thoroughly and bring to a boil again. After that, the workpiece should boil for 10 minutes over medium heat under the lid.
Next, you need to reduce the heat, mix the ingredients again and boil for another 20-25 minutes at the lowest heat without a lid.

After that, you need to remove all the bay leaves from the vegetable mixture and spread the salad in dry, sterilized jars. It remains only to hermetically roll up the containers with lids, turn upside down, wrap and leave to cool.

Fruit recipes for preservation for the winter

In addition to vegetables, fruits can also be preserved for the winter, both as part of compotes and jams, and in their own juice. Despite the fact that most recipes include the heat treatment of fruits, canned fruits have a pleasant taste and contain nutrients and vitamins that are so necessary in winter.

You can preserve any fruits and berries for the winter, but we will give only the most popular recipes that are sure to come in handy for experienced and novice housewives.

Strawberry

Preserving strawberries for the winter is not difficult, as the berry is very juicy and releases the juice needed for most winter spin recipes. As a rule, jam and compote are prepared from this fruit, but some housewives prefer to simply grind the berries with sugar and store in the refrigerator.

We bring to your attention a few simple recipes for canning strawberries for the winter, which will help preserve the color, taste and aroma of these fruits.

Figure 10. A simple recipe for strawberry jam

The easiest way is to make ordinary jam from this berry (Figure 10). For it, you will need 1 kg of strawberries, 10 mint leaves, 50 ml of lemon juice and 800 grams of sugar. First of all, you need to remove the stalks from the berries and rinse the fruits under running water. After that, put the strawberries in a deep container, cover with sugar and leave for several hours so that the juice stands out from the berries.

When you see that a lot of liquid has formed in the container, put the pan on the fire and bring to a boil. When the fruit mixture boils, add mint leaves to it, reduce the heat and boil for 10 minutes.

Note: The final cooking time is determined individually. A sign that the mixture is ready will be the thickening of the fruit, since almost all the juice should evaporate from them.

Next, the jam just needs to be laid out in dry sterilized jars and hermetically sealed with metal lids. It is not necessary to turn the jars over, but it is advisable to cool them at room temperature, and only after that the containers can be sent for storage in the pantry.

In addition to the usual jam, you can make jelly from strawberries, which will be an excellent winter dessert, especially since this recipe does not involve a lot of labor. To prepare such a jelly, you will need 1 kg of strawberries, one and a half kilograms of sugar and 7 grams of citric acid.

As in the previous recipe, cooking begins with the preparation of berries. They need to be cleaned of stalks and washed in a sieve under running water. Next, put the berries in a large saucepan, add half the sugar and leave for several hours until the juice forms. After that, you need to add the remaining sugar, put the pan on the fire and bring to a boil over low heat. When the mixture boils, it should be boiled for 15 minutes, stirring constantly and removing the resulting foam.

Next, you need to take some water, dissolve a tablespoon of sugar and citric acid in it. The mixture must be thoroughly mixed and poured into the strawberry mixture. After this, the jelly should boil for another five minutes with constant stirring. Then it remains only to pour the workpiece into jars, roll it up with metal lids, turn it upside down and leave it to cool completely.

Preservation of cherries and cherries

Cherries and sweet cherries are the favorite summer fruits of many. Jams and compotes are often prepared from these berries, but in order to preserve the taste and aroma of the fruits, it is better to close them in their own juice, and this can be done both with and without sugar.

If you do not want to add sugar to the blanks, you should simply remove the seeds from ripe cherries, pack them tightly in sterilized jars and boil the containers in boiling water. For half-liter ones, 15 minutes will be enough, and for liter ones, the sterilization period is increased to 20 minutes. Tightly packed cherries will release juice during the sterilization process. As soon as it appears and the sterilization period comes to an end, the jars are immediately rolled up with scalded metal lids.

Figure 11. Steps for making cherries in their own juice

You can preserve cherries in their own juice and with sugar (Figure 11). To do this, it is also necessary to remove the seeds from the fruits (1 kg) and squeeze a small amount of juice from about 200 grams of fruits. Next, the resulting liquid is diluted with half a glass of water and heated. It is important that the mixture does not come to a boil. After that, you need to dissolve half a glass of sugar in it. The remaining berries are laid out in sterilized jars and cherry syrup is evenly distributed over the containers. Next, cover the jars with a lid and sterilize in the same way as indicated in the first recipe.

Cherries, like cherries, can be closed in their own juice, but jam from this berry is much more delicious. For it, you will need 1 kg of cherries and the same amount of sugar, 1 glass of water, 5 grams of vanilla sugar and 1 gram of citric acid.

To make cherry jam, follow these guidelines:

We carefully examine all the fruits, remove the damaged ones and wash the high-quality berries under running water.
We put the washed fruits in a saucepan and pour boiling sugar syrup, bring to a boil and boil for 5 minutes. Such heat treatment is carried out in two stages with a break of 5 hours.
At the end of the second cooking, add vanilla sugar and citric acid to the cherries.

compote recipes

Compote is considered the simplest fruit preparation for the winter, since its preparation requires minimal labor and time (Figure 12).

We bring to your attention a simple recipe for cherry compote for the winter. Its preparation will not take much time. First you need to wash the cherries and remove the damaged fruits. Next, we take sterilized three-liter jars and fill them with pitted cherries by about a third. The remaining space is topped up with cold boiled water. Pour the mixture into a saucepan and add a glass of sugar to it.

Note: If you do not like too sweet compote, you can take less sugar.

Cherries with water should be heated, but not brought to a boil. As a result, the sugar should dissolve, and the cherries should change color. It is important to remove the pan from the heat before it begins to boil (when bubbles begin to form on the surface of the water). After that, you just need to pour the water along with the cherries into a jar and cork the jar with a metal lid.

Figure 12. Options for winter compotes

You can also close a delicious and healthy apple compote with chokeberry. For one three-liter jar, you will need 2 large apples, a glass of mountain ash, 2.5 liters of water, 3 cups of sugar and a teaspoon of citric acid. We prepare syrup from sugar and water, sterilize the jars, wash the apples, peel the stalks and cut into slices. Next, we put the apples and berries in jars, pour hot syrup over them, roll them up, turn them upside down and let them cool.

A simple and tasty compote for the winter can be made from nectarines and peaches. Bones must be removed from all fruits, and peaches should be additionally peeled from the fleecy peel.

Note: To peel peaches, you need to make cross-shaped incisions on the fruits, and then lower them for two minutes in hot water, and then immediately into ice water.

For one three-liter jar, you will need 500 grams of peaches and nectarines, 600 grams of sugar and 2 liters of water. We lay out the prepared fruits in jars, pour boiling water over them and leave for 15 minutes. After that, we drain the water into a separate pan, add sugar to it and prepare the syrup. When it is ready, we immediately fill and roll up the jars. The containers must be turned upside down and left to cool at room temperature. In a similar way, you can make compote from plums or cherry plums.

Preservation of mushrooms for the winter

Mushrooms are perishable products, so it is customary to pickle or pickle them for the winter. Harvesting mushrooms by the pickling method allows storing blanks even at room temperature, but at the same time, salted mushrooms, with proper preparation and maintaining the temperature regime during storage, have a more interesting taste (Figure 13).

Salting mushrooms is not difficult, so we will give a universal recipe that is suitable for salting mushrooms of any kind. For 1 kg of raw materials, you will need 50 grams of salt and spices to taste. You can take peppercorns, bay leaves, dill umbrellas and garlic.

Note: Mushrooms can be salted both raw and pre-cooked in water.

We put the peeled mushrooms in a wooden barrel, tub or large saucepan. Sprinkle a layer of mushrooms on top with a layer of spices and salt and alternate them until the container is full. Next, cover the workpiece with a lid and put oppression on top.

Figure 13. Salting mushrooms for the winter at home

When the mushrooms are completely salted, the brine remaining in the container must be drained, and the mushrooms themselves must be washed with running water. Next, you should prepare a fresh brine from a liter of water and half a tablespoon of salt. It is necessary to boil the mushrooms in it for 2 minutes, remove from the pan with a slotted spoon and arrange in sterilized jars. Bring the remaining brine to a boil and pour hot into jars. Also, one and a half teaspoons of vinegar should be added to each container. After that, you need to sterilize the jars for at least 30 minutes (for half-liter jars), seal hermetically with metal lids, cool and send for storage. After such processing, salted mushrooms can be stored all winter even in the pantry of a city apartment.

An overview of the best options for preserving vegetables and fruits for the winter can be found in the video.

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

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

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

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

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

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

Canned beetroot is used for making salads, garnishes, decorating dishes, preparing okroshka with beetroot, etc. Preserving beetroot at home is very easy! See for yourself!

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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