Canning House: 5 Interesting recipes - video recipes at home

Adzhika of tomatoes, apples peppers and

must 500 g of sweet pepper

500 g of carrots

500 g sour apple varieties

1, 3 kg of tomatoes

head of garlic

100 ml of vegetable oil

100 ml of vinegar (9%)

100 g of sugar

1, 5, Art. l. salt

1 h. L. black pepper

How to prepare:

1. Cut the apple into 4 pieces, remove the core.

2. Clean the peppers and cut into thick strips.

3. Clean the carrots and cut into cubes.

4. Cut the tomatoes into 4 parts, remove the stalk.

5. Pass all the vegetables through a meat grinder or chop in a blender.

6. Transfer the vegetable mixture in the pan with a thick bottom. Add salt, sugar, black pepper, vegetable oil. Put on fire, bring to the boil and cook for 25 minutes on medium heat.

7. Skip the garlic through a press, add to the pan with the vegetables and cook for 5 minutes.

8. Add vinegar and mix, bring to a boil, boiled for 5 minutes. Then allow to cool to room temperature.

9. Dispense adjika previously sterilized by banks.

10. Tightly close the jar. Store in a cool place.

Before we examine the next page, look videoretsept amazing home adzhika from Lara Katsov!

A lot of simple recipes and detailed step by step instructions on how to cook amazing domestic preparations look in the new book publishing house "Eksmo" "Home Canning"!

Squash caviar

must: 1 kg zucchini

70 g of tomato paste

250 g of onion 1 h. L. Sahara

1 tbsp. l. salt

1 h. L. black pepper

1 h. L. minced celery

2 garlic cloves

10 ml of vinegar (9%)

100 ml of olive oil

How to prepare:

1. Clean the zucchini, cut into small cubes about the size of 2 * 2 cm.

2. Put squash in a pan with a thick bottom, add 3 tbsp. l. olive oil and salt, cover with a lid, put on fire. Bring to the boil and cook for 30 minutes on medium heat.

3. Peel the onion, cut into thin half-rings, put on the pan.

4. Add 2 tbsp. l. olive oil, celery powder, sugar and pepper. Fry over low heat for 20 minutes until ready.

5. Add to the pan with onion tomato paste and garlic, passed through the press. To brown at low heat for 5 minutes.

6. Connect the zucchini and onions.

7. Grind vegetables immersion blender to puree.

8. Put the resulting mash on a small fire, bring to the boil, add vinegar, boiled 5 min.

9. Pour the hot sauce on the pre-sterilized jars.

10. Close the lid by means of seaming machines.

Sun-dried tomatoes

It is necessary: ​​ 1 kg of tomatoes

2 h. L. salt

1 tbsp. l. granulated sugar

2 h. L. black pepper

2 h. L. dried basil

2 h. L. dried oregano

1 clove garlic

1 h. L. balsamic vinegar

50 ml of olive oil + 10 ml for lubricating

How to prepare:

1. Cover the baking sheet with parchment, brush with olive oil.

2. Cut the tomatoes into slices 1 cm thick, removing the stalk. 3. Put the tomatoes on the baking in one layer.

4. Mix the salt, pepper, sugar, dried basil and oregano.

5. Sprinkle this mixture tomatoes.

6. Sprinkle tomatoes olive oil and dried in an oven for 3 hours at 110-120 ° C, periodically opening the door for 5 minutes (if no convection oven). Then allow to cool to room temperature.

7. Peel the garlic, cut into slices.

8. Very tightly packed layers of tomato and garlic in jars.

9. Add to each jar for 1 hour. L. Balsamic vinegar and 50 ml of olive oil. 10. Close the lid tightly and store in a cool place.

Eggplant in adzhika

must: 1 kg eggplant

350 g of tomato

250 g of sweet pepper

head of garlic

30 ml of vinegar (9%)

vegetable oil

35g sugar

0, 5, Art. l. salt

1 h. L. ground black pepper

How to prepare:

1. Clean the peppers from seeds, cut into large strips.

2. Cut the tomatoes into 4 pieces, removing the stalk.

3. Skip tomatoes and peppers minced or ground in a blender, put in a pan with a thick bottom.

4. Put on fire, add salt and sugar, bring to the boil and cook over low heat for 20 minutes, stirring constantly.

5. Cut slices eggplant thickness of about 1 cm.

6. Fry the eggplant on both sides over moderate heat in vegetable oil until golden brown.

7. Add eggplant in the pan with tomatoes and peppers, boil for 20 minutes over a low flame, stirring constantly.

8. Add passed through a press garlic, pepper and vinegar, cook for 10 minutes over low heat, stirring constantly. 9. Arrange the salad on a hot banks roll. Turn down lids leave for 2 hours.

10. Store at room temperature.

Salad with beets, apples and sweet pepper

must: 3, 5 kg of beet

1 kg of onion

1 kg of apple varieties acid

1 kg of sweet pepper

500 ml of vegetable oil

200 ml of vinegar (9%)

200 g of sugar

100 g salt

How to prepare:

1. Boil the beets until tender, grate, put in a pan with a thick bottom.

2. Peel the onion, cut into 4 pieces.

3. Slice the apples large slices, removing the core.

4. Clean the peppers from the seeds, remove the stalk, cut into large strips.

5. Grind onions, apples, peppers using a blender.

6. Transfer the shredded vegetables in a pan with beets and mix.

7. Add oil, sugar, salt, put on fire, bring to a boil, boiled at low heat for 20 minutes, stirring constantly.

8. Add the vinegar, boil for another 10 minutes, stirring constantly over low heat.

9. Decompose salad previously sterilized banks roll.

10. Store at room temperature.