Canning preparations cooking recipes written. Home canning. Tomatoes marinated for the winter

Nothing blooms or ripens forever. In cold latitudes, summer is short, and there are so few vegetables and fruits. What should we do if expensive foreign or greenhouse vegetables and fruits on store shelves in winter do not attract us too much?

We have a delicious answer to this question - canning!

Cucumbers and tomatoes, sauerkraut, compotes and jam. So much can be preserved for the long winter months, not only preserving the beneficial properties of the food, but also creating complete, delicious dishes.

Salads, appetizers, desserts, lunches. All this is conservation.

This vegetable appetizer has a delicate spicy taste. It will appeal to even the most sophisticated gourmets. The secret of delicious eggplant lecho is that all the selected vegetables are harmoniously combined with […]

Lecho made from bell peppers and tomatoes is a bright representative of Hungarian cuisine. The essential components of this aromatic dish are peppers and tomatoes. Traditionally, red peppers are used for cooking, much less often – yellow, […]

After eating watermelon, crusts remain. Most people throw them away because they don’t know that they can be used to make an amazingly delicious dessert - watermelon jam. Many housewives boast that their guests even [...]

We are used to seeing cute white cauliflower inflorescences in soup or juicy casserole. You can also prepare a delicious salad with this vegetable, because cauliflower for the winter is an excellent dietary and […]

Many people remember the unforgettable, amazing taste of plum jam from childhood. During the ripening season, we rush to the markets or collect our own harvest in the garden to prepare delicious […]

Every good housewife has a little book in which she writes down her favorite recipes for all kinds of pickles. And among them there is definitely a recipe for pickling cucumbers, and more than one. More recently, salted […]

Cucumber salad will be a real salvation in winter. It will help replenish vitamin reserves and will not harm your figure, as it is a low-calorie dish. Cucumber salad is prepared […]

Probably everyone has heard about the beneficial properties of raspberries. In addition to its amazing taste, it also has a lot of vitamins and macroelements. Raspberries are great for boosting immunity, helping fight colds, improving mood, and having antipyretic […]

Pickled mushrooms are a universal product. They can become either a separate dish or an ingredient. Very popular and beloved by many, pickled mushrooms taste wonderful and are not difficult to […]

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 bake 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

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.

Step 1: prepare the ingredients.

All vegetables need to be washed, peppers must be cleared of twigs and seeds, and onions must be peeled. Remove the top withered leaves from the cabbage and cut out the bitter stalk. Cucumbers can be peeled if desired. Cut out the seal at the top of the tomato.

Step 2: prepare the cabbage.

Finely chop the cabbage. If it is very tight and young, shake it a little with your hands.

Step 3: Add the rest of the vegetables.

Now add the cucumbers, cutting them into slices or halves of slices. The main thing is to be very subtle.
If you have a large pepper, then cut it into strips, if small, then into rings.
Cut dense, unripe tomatoes, even if they have green spots, into thin slices.
Cut the onion into slices in the same way, and then disassemble it into rings.

Step 4: prepare the spices.

In addition to salt, vinegar and sugar, you can add the following spices to the Hungarian salad: black and allspice, bay leaf, coriander and mustard seeds. All these aromatic seasonings need to be mixed and crushed with a mortar or coffee grinder.

Step 5: add spices to the salad.

Add all the ingredients to the vegetables: vinegar, salt, sugar and spices. Mix everything very thoroughly, distributing the seasonings evenly.

Step 6: infuse the Hungarian salad.

Leave the Hungarian salad on 10-12 hours. You can send him under light oppression. But in any case, the vegetables need to be stirred periodically so that they marinate evenly.

Step 7: prepare Hungarian salad for the winter.

After the Hungarian salad has infused, it can be served. But we want to prepare it for the winter, and for this we first need small glass jars that are clean and sterile (up to 1 liter).
Place the vegetables along with the juice and marinade in jars and sterilize it in boiling water or in the oven for 20 minutes, then close the lids tightly, wrap them in a blanket and leave to cool upside down.
The Hungarian salad is very good.

Step 8: Serve the Hungarian salad.

Serve the Hungarian salad on the table in a separate plate so that everyone can help themselves as much as they need. It turns out to be a great treat for both your own people and your guests.
Bon appetit!

You can add a little hot pepper to the salad for added spice.

Serve the finished Hungarian salad to the table, seasoning it with vegetable oil.

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 regular, 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, do not 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.