The original recipe for adjika, a hot seasoning for meat, does not contain tomatoes. It is a mixture of crushed hot peppers with salt, garlic and spices. Such adjika is stored in any dish, in a cool place or refrigerator for a long time. Adjika with the addition of tomatoes is very popular, and such a composition requires special storage conditions.
It is necessary
- - glass jars (1 l or 0.5 l);
- - metal covers;
- - machine for rolling cans;
- - glass jars with metal ring lids and rubber gaskets;
- - towels;
- - wooden tongs.
Instructions
Step 1
Take glass jars with a volume of 0.5 l or 1 l and prepare them for adding adjika. Wash cans thoroughly, if they have not been used for a long time, with detergent, rinse. Use the simplest way to sterilize glass jars: put a kettle or a pot of water on the fire, bring the water to a boil, put a flat grater or colander on top, place the jar with the neck down on a grater or colander and hold for 10 minutes (you can also hang the jar on the spout of the kettle, if the shape of the teapot allows it).
Step 2
Place metal lids with rubber pads in boiling water and simmer for 10 minutes, remove the lids with wooden tongs and place on a towel.
Step 3
Remove cans from steam (take a towel so as not to burn your hands) and place them necks down on a clean towel. If adjika is still hot, start pouring into cans and close hermetically with metal lids using a seaming machine. If the adjika has already cooled down, put it on the fire, bring it to a boil and start pouring (it is desirable that the temperature of the contents and the jars coincides during sealing so that the glass does not crack from the temperature drop).
Step 4
Sterilize jars with glass lids on a metal ring in the same way. You can use the boiling method: put a wooden circle or a thick layer of paper on the bottom of a wide saucepan, place carefully washed jars on the bottom, pour water, put on fire, bring to a boil and simmer for 5 minutes.
Step 5
Remove the jars hot using wooden tongs and place them necks down on a clean towel to drain the water completely. Pour adjika hot and cover with lids. Then leave the jars to cool, make sure that they cool down gradually, do not speed up the cooling, after cooling, store the adjika in a cool, dark place.
