Canning allows you to store food for 2-3 years, so this is one of the most common ways to prepare vegetables and fruits. Canned vegetables can be used in various dishes or as a stand-alone snack.
It is necessary
-
- For assorted vegetables "Vegetable garden" (for 1 three-liter jar):
- - 1 small vegetable marrow;
- - 1/2 squash;
- - 3 - 5 cucumbers;
- - 3 - 5 tomatoes;
- - 1 large bell pepper;
- - 100 g of cauliflower;
- - 1/2 carrots;
- - 1 onion;
- - 4 cloves of garlic;
- - 0.5 cups of 5% vinegar;
- - 4 tbsp. tablespoons of sugar;
- - 2 tbsp. tablespoons of salt;
- - 3 cloves buds;
- - 2 bay leaves;
- - 2 umbrellas of dill;
- - 10 black peppercorns.
- For the Assorted Vegetable salad:
- - 1 kg of tomatoes;
- - 1 kg of young white cabbage;
- - 600 g of beets;
- - 400 g of bell pepper;
- - 2 large onions;
- - 3 heads of garlic;
- - 1 glass of vegetable oil;
- - 1 teaspoon of vinegar essence;
- - 1 teaspoon of sugar;
- - 1 tbsp. a spoonful of salt.
Instructions
Step 1
Assorted vegetables "Vegetable garden". Wash all vegetables. Peel the zucchini and cut into slices. Cut half the squash into slices. Peel the bell peppers and cut into 4 pieces along the pod. Cut the carrots into circles. Divide the onion into 4 parts. Peel the garlic. Choose cucumbers and tomatoes for small canning. Disassemble the cauliflower into inflorescences.
Step 2
Put spices on the bottom of a sterilized jar - peppercorns, bay leaves, clove buds, dill umbrellas. Arrange the prepared vegetables so that the jar is completely filled to the top. Add sugar and salt. Pour in half a glass of vinegar. Pour boiled water over vegetables.
Step 3
Place the jars in a large pot of boiling water and let sit in a water bath for 15 minutes. Screw the jars with the lids, turn the top upside down until they cool completely and put them in a dark place.
Step 4
Assorted Vegetable Salad. Wash all vegetables and pat dry. Core bell peppers with seeds. Cut the pods into slices. Peel and cut the beets into thin strips. Make small cuts in the tomatoes. Dip the fruits in boiling water for a minute and then pour over with cold water. Peel the tomatoes and puree with a blender or sieve through a sieve.
Step 5
Chop the cabbage into thin strips. Peel the garlic and onion. Dice the onions and finely chop the garlic. Heat 2 tablespoons in a skillet. tablespoons of vegetable oil and fry the onion for 5-7 minutes until golden brown. Add garlic and keep on fire for a couple of minutes.
Step 6
Combine chopped vegetables and tomato puree. Pour the remaining vegetable oil over the mixture. Add sugar, salt and vinegar essence. Put the salad on fire, bring to a boil and simmer over low heat for about half an hour.
Step 7
Pour the still-hot assortment of vegetables into sterilized jars and cover tightly. Store the salad in a cool place.
