Preservation of tomatoes, cucumbers, zucchini, salads … for the winter without sterilization. TOP-5 recipes and secrets of preparation of blanks. Video recipes.
Blanks for the winter are an integral part of summer-autumn culinary traditions for many housewives. However, preservation takes some time, especially if you have to sterilize the jars. And although it is not difficult, but the work is troublesome and responsible. Therefore, preservation without sterilization is popular today. In this case, preservatives help preserve reserves for future use, preserving the maximum amount of vitamins: vinegar, salt, sugar, boiling water. At home, without sterilization, you can prepare any gifts of nature. Recipes without sterilization will significantly speed up the cooking process, and contrary to fears, they are well stored at room temperature for a long time.
How to prepare jars for preservation
The shelf life of the blanks depends on the thoroughness of the preparation of the cans. Therefore, fill glass jars with warm water for 30 minutes, then wash with a solution of soda (1-2 tsp soda per 1 liter of water). Scald again with boiling water and sterilize in the oven, microwave or over steam.
- For sterilization in the oven Put wet jars in the oven, turn on 160 ° С and heat until the drops of water are completely dry.
- For sterilizing cans in a microwave oven, pour 1 cm of water on their bottom and put in the microwave for 3-5 minutes at a power of 700-800 kW. When the water boils, the jars will be steam sterilized.
- For a couple cans can be sterilized by installing a metal sieve on a pan with water, and put cans upside down on it. The boiling water will give them steam. Thus, sterilize the containers for 15 minutes.
Use new metal covers for workpieces. Boil them for 3-4 minutes in boiling water. Then cover the cans with hot workpieces and immediately roll them up with a special key, without waiting for cooling. The lids must not be pushed to the side, otherwise air will enter the cans. After that, turn the hot sealed jars over, placing them on the lid, and cover with a thick blanket so that there is a slow cooling. This will allow the natural cooking process to continue in the jars and the canning will be completed correctly. Store home canned food away from sunlight at a temperature of 5-20 degrees. The prepared blanks in compliance with the technology have a shelf life of 2 years.
See also how to prepare strawberry compote for the winter without sterilization.
Preservation without sterilization - secrets and tips
- Vegetables, fruits and berries for canning must be fresh, ripe, without signs of spoilage: mold, rot, insect bites.
- Take fruits that are small in size and have the same shape and maturity.
- If vegetables and fruits are cut, the pieces should be the same size for a rich taste and aesthetic appearance.
- Conservation experts advise against rolling up different varieties of vegetables and fruits in one jar. Since during salting, different chemical processes take place in the fruits. If you want to make a mix, do not harvest marinades, but caviar, lecho, salads.
- Before cooking, rinse the ingredients thoroughly and gently with hot water or steam to kill germs and destroy pigments that cause browning. Then dry them completely.
- Use filtered and odor-free water for canning.
- You can substitute brown sugar (cane sugar) for regular sugar.
- Table vinegar will replace apple cider vinegar or wine vinegar.
- Choose salt, coarse or medium, without additives.
- During the canning process, you can add cherry, black currant, mint and oak leaves to the jars; allspice, red and black pepper, horseradish, celery, garlic, twigs and inflorescences of dill, marigold flowers, anise, coriander, vanilla, caraway seeds, cloves, cinnamon, bay leaf. Spices and spices add piquancy, enhance aroma, make bright and saturated color. And some additives have a preservative effect. Do not overdo it with herbs. They should not exceed 6% of the total mass of all products.
Preservation of cucumbers without sterilization
Obligatory preparation for future use - crispy cucumbers for the winter without sterilization. This is one of the best preservation recipes without sterilization. At the same time, jars with gherkins are well stored in the pantry all winter.
- Caloric content per 100 g - 89 kcal.
- Servings - two 3-liter cans
- Cooking time - 30 minutes
Ingredients:
- Cucumbers - 1.5 kg
- Vinegar 9% - 3 tablespoons
- Sugar - 2 tablespoons
- Horseradish leaves - 2 pcs.
- Garlic - 1-2 cloves
- Bitter pepper - 1/4 pod
- Black and allspice - a few peas
- Salt - 2 tablespoons
Cooking canned cucumbers without sterilization:
- Pick out dense, dark green, bumpy cucumbers of the same size.
- Fill the fruits with ice water for 2-3 hours, changing it to a colder one every half hour.
- Put herbs, garlic and hot pepper on the bottom of the sterilized jars.
- Arrange the gherkins beautifully and cover with a leaf of cherry or horseradish on top.
- Boil water, pour into jars of cucumbers, cover and leave for 10 minutes.
- Drain the water into a saucepan, add salt and sugar, stir and pour the marinade into the jars, not to the very top.
- Pour vinegar into each jar, top up with brine and immediately roll up the lids.
Zucchini preservation without sterilization
Canned zucchini is a great alternative to cucumbers, tomatoes, mushrooms in winter. Crispy zucchini go well with meat dishes, diversify porridge with potatoes and go well during fasting.
Ingredients:
- Zucchini - 1.5 kg
- Parsley - 4 branches
- Garlic - 3 cloves
- Sugar - 3 tablespoons
- Salt - 3 tablespoons
- Vinegar - 6 tablespoons
- Bay leaf - 2 pcs.
- Allspice peas - 2 pcs.
Cooking canned zucchini without sterilization:
- Wash the zucchini, cut into 1 cm slices, fill with running water and leave for 3-4 hours. Then drain the water, it will no longer be useful
- Place parsley, bay leaf, pepper and garlic in the bottom of a clean jar.
- Place the zucchini tightly in a jar, fill with hot boiled water and cover with a lid.
- After 20 minutes, drain the water into a saucepan, add salt and sugar, boil and pour in the vinegar.
- Pour the brine into the jar, roll up the lid and cool properly.
Zucchini salad without sterilization
Zucchini is both tasty and very healthy vegetable. It is canned not only in its own form, but also salads are made with it for the winter, which are suitable as an independent appetizer, and as an ingredient in the main course.
Ingredients:
- Zucchini - 3 kg
- Tomatoes - 1.5 kg
- Sweet peppers - 5 pcs.
- Hot red pepper - 3 pcs.
- Garlic - 4 cloves
- Vegetable oil - 1 tbsp.
- Salt - 1 tablespoon
- Sugar - 250 g
- Vinegar 6% - 1 tbsp
Cooking zucchini salad without sterilization:
- Peeled sweet peppers with tomatoes, pass through a meat grinder and boil.
- Peel the zucchini, remove the seeds and cut into thin strips.
- Add salt, sugar and vegetable oil to the boiling tomato mixture.
- Stir and add the courgette shavings.
- Cook the food for half an hour, stirring occasionally.
- Add finely chopped garlic and vinegar 5 minutes before cooking.
- Pour the zucchini salad into steamed jars, roll up the lids and leave to cool.
Canning tomatoes without sterilization
Tomatoes harvested according to this recipe have an excellent appearance, taste and aroma. Moreover, the cooking method does not require special skills.
Ingredients:
- Tomatoes - 1 kg
- Vinegar 6% - 1 tbsp
- Salt - 1 tablespoon
- Sugar - 5 tablespoons
- Garlic - 2 wedges
- Bay leaf - 1 pc.
- Carnation - 2 buds
- Allspice peas - 1 pc.
Cooking canned tomatoes without sterilization:
- Rinse the tomatoes and place in sterilized containers.
- Pour boiling water over them and leave for 10 minutes.
- Prepare the brine. To do this, put allspice, bay leaf, garlic, cloves, salt, sugar in water and boil.
- Pour the water from the tomatoes into a saucepan, boil and pour in the brine.
- Transfer this pickle back to the tomato containers and add the vinegar.
- Roll up the cans with clean iron lids.
Tomatoes with onions and vegetable oil without sterilization
Until the next season, you can freely store the preparation of the tomato with onions and vegetable oil. Of course, a basement or cellar is an ideal place for preservation, but it will also be perfectly preserved in a home pantry.
Ingredients:
- Tomatoes - 5 kg
- Onions - 1 kg
- Garlic - 200 g
- Bitter pepper - 1 pc.
- Parsley - 40 g
- Spices to taste
- Vegetable oil - 7 tablespoons
- Vinegar 6% - 150 g
- Water - 1 l
Cooking tomatoes with onions and vegetable oil without sterilization:
- Put peeled garlic, sliced onions, parsley, hot peppers, sliced into rings and spices in sterilized jars.
- Heat the vegetable oil and carefully pour into jars, each with 4 dessert spoons.
- Roast the washed tomatoes with a toothpick and put in jars, stirring with all the products. Shake the cans for a better complement of space.
- Boil the water, add sugar and salt, add vinegar, remove from the stove and set aside to cool slightly.
- Fill the tomato jars with marinade, close the lids and leave to cool.
Video recipes:
Crispy cucumbers without sterilization.
Marinated zucchini.
Tomatoes without sterilization for the winter
