Zucchini is so common in vegetable gardens that it seems the most common and even useless product. However, this vegetable is rich in calcium, phosphorus, potassium, organic acids. If you care about your health, prepare this storehouse of nutrients for the winter - in canned form.
Instructions
Step 1
Select zucchini for canning. Young fruits, freshly harvested, without spots or damage to the skin are best suited. Wash them under running water, remove the remnants of the ovary, cut off the stalks. You can harvest zucchini as a whole, if they are small enough, or by cutting into rings 1, 5-2 centimeters thick.
Step 2
Process the herbs you will be using. Sort the leaves of mint, currants, cherries, removing the limp, and wash. Peel a few cloves of garlic - one or two cloves are enough for a liter jar.
Step 3
If you will be canning sliced zucchini, you can add red hot peppers to the jar for flavor. It should be freed from seeds and cut into slices.
Step 4
To prepare the brine, bring the water with the salt dissolved in it to a boil - take 50 grams of salt for one liter of water - strain through several layers of gauze and add 80 percent acetic acid - one tablespoon per liter.
Step 5
In sterilized jars, put the prepared herbs, garlic, add a few peas of black pepper. Place the zucchini on top and fill the contents of the jar with hot brine. The distance from the surface of the water to the edge of the neck should be 3-4 centimeters.
Step 6
Covering the jars with lids, also sterilized, place them in pots of hot water and sterilize over low heat at a temperature of about one hundred degrees. Process liter cans for 10 minutes, three-liter - 25 minutes.
Step 7
Having sealed the jars, put them still hot upside down in a dark place; the jars should cool upside down.
