Sauteed zucchini (for every day and preservation for the winter)

[Saute]

Sauteed zucchini (for every day and preservation for the winter)

Category: Blanks

Ingredients
Young zucchini	2 kg.
Sweet pepper	0.5 kg.
Ripe tomatoes	1 kg.
Bulb onions	0.5 kg.
Sour apples	2-3 pcs.
Vegetable oil	100-120 ml. taste
White sugar	1-2 tbsp. l. taste
Bitter chili pepper	½ pieces and optional
Salt	taste
Fresh parsley	1 bundle

Cooking method

• Saute Are variations on the theme of a stew, including a vegetable one.
• In this form, I cook sauté for many years, including canning for the winter.
• I prefer that the zucchini in a sauté were coarsely chopped, then they are soaked in marinade, and remain very tasty, do not get lost in the total vegetable mass.
• I cut the rest of the vegetables a little smaller than the zucchini.
• Since zucchini has a bland taste, sour apples will add more flavor.
• The principle of sauté cooking is the same as for eggplant caviar, only the cooking time is much shorter as the courgettes cook faster.
• COOKING PROCESS
• The weight of the vegetables is indicated net after cleaning and preparing the vegetables.
• I take young zucchini, without seeds. Or you need to remove seeds from "old" zucchini.
• Be sure to cut the peel off the zucchini, so the vegetables will be softer in taste.
• I cut the zucchini into large halves.
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• We clean, wash onions, cut into small pieces.
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• We clean and wash, cut the sweet pepper. It is advisable to take a pepper with thick walls, it is more juicy and will retain its shape.
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• We clean, wash the tomatoes, cut them finely. I recommend taking tomatoes of medium softness, so that they retain their shape and give enough juice.
• If, when cutting tomatoes, white fibrous hardness is found in the cutting, cut them out, since they will remain fibrous to the bite even after stewing.
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• Peel and wash apples and herbs. Be sure to rinse and rinse the greens in a bowl, since there is enough sand in it.
• Cut the apples into pieces, chop the herbs.
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• I heat vegetable oil in a saucepan with a thick bottom (or in a cauldron). We throw sliced ​​onions into a saucepan, fry until light golden brown and until the moisture evaporates. Then the taste of raw onions will not be felt in the finished dish.
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• Add tomatoes to fried onions, hot paprika (without seeds), sliced ​​zucchini, sweet pepper, apples, add salt to taste in the required amount, mix, cover with a lid and bring to a boil. It is necessary for the vegetables to swell and release moisture sufficient for stewing vegetables. Simmer until the vegetables swell for about 10-15 minutes.
• 
• Remove the lid, mix, add chopped herbs, sugar - mix again. Cover with a lid halfway, not completely, so that moisture comes out, reduce the heat, and simmer until tender, until the vegetables are covered with vegetable juice and are slowly stewing (whispering like when cooking jam). In time it will be Roughly 10-15 minutes. Remove the lid from time to time and stir the vegetables so that they do not burn.
• We periodically taste the resulting sauce, if necessary, add sugar or salt to improve the taste. At the end of stewing, we taste the vegetables themselves, you should not overcook the vegetables, otherwise the taste of the sauté will turn out to be "boiled" and the zucchini themselves will become too boiled and lose their taste. Better to bring the zucchini to the "al dente" state, and after conservation in cans, they will reach.
• The finished sauté is covered completely with the gravy.
• 
• Now you can transfer the ready-made and hot sauté to the jars. Pre-wash and sterilize jars and lids. I put the hot sauté in jars, close the lids, put on the lids until it cools completely.
• After the cans have cooled, I turn the cans over as expected, with the lids up and put them on the sidelines for temporary storage, and watch them for about a couple of weeks, and periodically check the lids in order to track the defects, swollen lids in time. If everything is done correctly, the vegetables were stewed well, they were placed in jars in a boiling hot state, and the jars with lids themselves were sterilized correctly - there will be no storage problems.
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The dish is designed for

6-7 cans of 0.5 ml.

Cooking program:

handles

Note

Saute can be eaten right away, it will be delicious!
But, if the saute stands for a couple of days, it will be even tastier, especially when cold.

Bon appetit, everyone! Tasty and satisfying winter for you

Eggplant caviar (for every day and preservation for the winter) (Admin)

[Admin]

Admin, Tatyana, we love zucchini stew (saute), but it never even crossed my mind to roll it up for the winter. Need to try, but don't need vinegar at all? Is there enough tomato acid?

[Nadia]

Nadia, give it a try, I hope you also like the cans sauté
There are enough tomatoes here and also sour apples, they give both taste and acidity as a preservative. If you really doubt and are afraid, then you can add vinegar, just a little to increase the acidity.
I don't add vinegar

Very tasty sauté Both warm and cold, however, it did not live up to seaming.

Very frank confession To health

Then you need to repeat, and close in jars - in winter it will also be tasty

Then you need to repeat, and close in jars - in winter it will also be tasty

already in the plans) Thanks for the recipe.

Tatiana, please tell me, when did you turn off the fire when everything was cooked? Since I don't know many things yet, and after preparing salads, putting them in a jar, the gas continues to burn. And accordingly, everything is cooked further and is often digested. And I'm afraid to turn it off that it will cool down and there will be no proper sterilization. And you cook all "al-dente" and even without vinegar. Isn't it scary? And everything can be laid out warm? After all, if the portion is large, then the process may be delayed.

[I pour it into jars with boiling salad, hot]

Mila, after cooking sauté (and other similar canned food), I turn down the heat to the very minimum, only so that the bottom of the pan is in the heat supply, does not cool down. There should be no cooking.
And immediately I start laying canned food in jars, right after cooking, while the vegetables are still hot and not overcooked. There should be no delay.
I pour it into jars with boiling salad, hot - I put several jars at once, and pour a ladle into the jars with a funnel with a wide neck. Then I wipe the throat of the cans with a clean towel from the remnants of the preservation, and close them tightly with lids. And immediately put it on the lids until it cools completely.

If the canned food is prepared with high quality, the vegetables were clean, washed well, and the cooking went well - nothing will happen to the cans.
For acid in canned food, a tomato is enough, plus sour apples.

Tatiana, thank you. I also turn down the fire, but the boil continues. I will also try to fill all the cans at once and then roll them up. And then I do everything one by one. And the neck did not wipe my cans after cooling

I will also try to fill all the cans at once and then roll them up.

You shouldn't fill out everything at once, while you close the first ones - the last cans will grow cold ...
There is minimal heat under the pan, so I fill and close three cans at a time - that's enough. Moreover, in a saucepan containing only 6-7 cans of 0.5 liters each - the procedure goes quickly.

I wipe the cans with a towel, not for beauty, it can be washed cold later. The most important thing is to wipe the neck of the can and the screw-neck circle itself, so that the lid fits snugly against the edge of the neck, and no crumbs and oil interfere.
And if you pour through a funnel with a wide mouth, there will be less problems

Tatiana, thank you very much. I will consider. Otherwise, I try to close it faster without wiping it. And in fact, there are smudges.

I looked at this recipe for a long time, and today I did it.It turned out four 800 gram cans. It is planned that we will eat everything now, not for the winter.
It turned out quite well! There was a little less onion, and I also added 30 ml of dark balsamic vinegar, its very taste adorns vegetable dishes.

[Katyusha]

Katyusha, to the health of the whole family! I'm glad I hit the jars

Jars help me out in winter, and so eat like a vegetable stew, and add somewhere when cooking