I am looking for a recipe for preparations from vegetables, I don't know how to make, etc.

[I am looking for a recipe for preparations from vegetables, I do not know how to preserve - I ask for help from the forum))]

I am looking for a recipe for preparations from vegetables, I do not know how to preserve - I ask for help from the forum))

I opened the topic so as not to go far from the VEGETABLE PREPARATIONS section, and get answers to questions here - quickly!

Also use Contents of the section "Vegetable preparations" and other scientific, educational and practical topics of the section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=440.0

We preserve at home - questions, problems, answers.

Good and tasty blanks for you!

I am looking for a recipe for pickled cucumbers with vinegar, sweet and sour, the more sour the better

This recipe has worked well:

Cucumbers, tomatoes, assorted vegetables. (Admin)

[Admin]

Admin, Tatiana, I ask for your advice. I always freeze sweet peppers for the winter for soups, stews, goulash and many other dishes. Did a lot, almost a whole shelf in the freezer, cut into cubes and distributed in portioned bags. But, it turned out that the freezer was busy with suddenly dumped meat. How can you prepare a pepper for the winter while preserving its natural taste as much as possible?
It occurred to me to turn it into a meat grinder, boil it until the excess liquid evaporates, roll it up and send it to the cellar. I tried to dig the Internet, but everywhere there are recipes with additions of hot peppers, tomatoes and much more. For me, this is already a sauce, it is a completely independent dish. What can you advise? Will my option explode? Can I add salt, oil and vinegar or citric acid? Do I need to sterilize the jars?

Alla, sweet pepper has a "fresh" taste, so it just won't stand on its own, it needs acid.

If preserved in its natural form, then you can take the lecho marinade as a basis (only without tomato):

Sweet pepper lecho with tomato (Admin)

The pepper will taste natural, the acid will help keep the pepper in the jars.
And then it will be possible to use it in food, in side dishes, and as an addition to stews in other dishes.
The main thing is not to overcook the pepper, to make it al dente.

I looked at the recipes offhand in the books on the table.

For example:

Pepper salad
Pouring: for 1 liter of water 70 grams of sugar, 35 grams of salt, 8 grams of citric acid
Peel the pepper, cut into strips of 5 mm thin, blanch in hot water for 2-3 minutes, put tightly in jars along the shoulders. Fill with boiling pot and sterilize.

Or another marinade like this:
1 liter of water, 30 grams of salt, 25 grams of sugar, 100 grams of 9% vinegar

3 kg. pepper - 1 glass of sunflower oil, 1 glass of 9% vinegar, 1 glass of sugar, 5 glasses of water, 3 tbsp. l. salt.
This marinade repeats my lecho, only without tomatoes.

This year I want to close the pepper in tomato (lecho) and without tomato as a snack option (once in the past I canned pepper in strips, it turned out very tasty)

To your health!

solmazalla, Zachariah has a very worthy recipe for "Salted Red Sweet Pepper Pasta", I did it last year for trial, this year I will do a LOT! Try it!

Oksana, this recipe showed itself very well, I tried it myself But, this is pasta!
If you need pepper in its entirety, in strips, then of course it is more practical to cover it in strips-whole pieces

The natural taste of pepper can be retained by aspirin, 1 tablet per liter, it is also a preservative. But not everyone is loyal to him. So you have to choose an acceptable option.

[Natasha]

Natasha, do you need to pre-blanch the pepper? Layer or one-on-one? Doesn't creep while stuffing?

I will answer
Yes, blanch lightly - lightly, al dente! This will make it possible to make the pepper not oak on the bite, and the hot marinade will penetrate well and quickly into such pepper. That is, it will be easy to replace raw pepper juice with a hot marinade, which will prevent it from souring in a jar.

[Admin]

Admin, Tatyana, Thank you

Tell me, when the jar is sterilized, do you need to put something under it in the pan? And can this be done in a staff, for example, on a frying?

Canned in multicooker, but I have not tried it. You need to ask the girls shteba

In any case, you need to put something under the cans so that they do not crack from contact with the bottom, metal - at least put on the grate.

Can be sterilized without water, in an airfryer - 150 * C for 15-20 minutes.

Or maybe a couple, which I really like My "cannery" - we make our life easier when canning at home

Or here Autoclave

[Tatyana]

Tatyana, thanks, I read the topic about the cannery. I took a steamer to the village without steamers, so that only in water it will work. And if you pour a little water, about three centimeters, and cover with a lid, you get the principle of a double boiler? Or will the bottom layer be digested?

[plasmo4ka]

plasmo4ka, everything is as Tanya answered. I blanch lightly so that the peppers don't pop while I stuff more of them into the jar. I make for stuffing in 3L cans, throw in 3 regular aspirins, pour boiling water over them without additives and roll them up. The only caveat is that when the stuffed peppers are already cooked, some of them are not soft, as usual, but harsh. I do not know why. Maybe it's the ripeness of the pepper, since red and orange are always soft, while green ones are tough.

[Natasha]

Maybe it's the ripeness of the pepper, since red and orange are always soft, while green ones are tough.

Natasha, quite possible! Red is always much softer, even in lecho. Therefore, you need to blanch such peppers more tenderly.

[Zhenya]

Zhenya, see topic AUTOCLAVE https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&board=617.0 there girls and in the cartoon sterilize cans

[Natasha]

Natasha, Natasha, thank you! I have already canned cabbage. Now I'll try the pepper.

[plasmo4ka]

plasmo4ka, to health. I have a small freezer, so I only freeze pepper for borsch soup. And this method of conservation has become a lifesaver, because I really love stuffed peppers. And how did you make the cabbage and where to use it later?

[Natasha]

Natasha, it turns out that, just like you do pepper, you chopped it, stuffed it into a jar (without fanaticism) once poured boiling water, after 20 minutes poured it out, boiled the same liquid, into the jar 1 tablet of aspirin and poured boiling water. I don't roll up a lot on purpose, but only when the excess remains. Then cook and simmer, after washing, no problem. The workpiece is not so hot, but so that the excess does not lie stale, well, so that it is always at hand, especially in ice and slush ...

And I do not ice the pepper, I do it like a paste - I twist the red in a meat grinder + a little vegetable / oil + a little salt (shob boulo) and boil it so that the liquid evaporates well. I close it in small sterilized jars. I try not to close it in 0.5 l, after opening it is not stored for a long time even in the refrigerator, and the consumption is literally 1-2 tbsp / spoon in borsch, soup, meat .. Very tasty. But I take exactly red pepper.

As you are not afraid of aspirin ..... a monstrous blow to the liver!

Tell me, when the jar is sterilized, do you need to put something under it in the pan? And can this be done in a staff, for example, on a frying?

I sterilize in a saucepan, put a cloth on the bottom

[Ludmila]

Ludmila, Thank you! Found a rag here. And at home I have a silicone mat for this case. Oh, how bad it is to cook outside your home

As you are not afraid of aspirin ..... a monstrous blow to the liver!

But, an excellent prevention of coronary artery disease and thrombosis!
A double-edged sword, in general ..

But, an excellent prevention of coronary artery disease and thrombosis! : D A double edged sword, in general ..

I agree that this is everyone's personal business ... but

Adding aspirin to brine is a kidney hazard.
Frequent use of such canned food can cause pyelonephritis.
With continued use of such stocks with aspirin
the liver and pancreas are disrupted.
when aspirin is dissolved and kept in brine for a long time
a so-called phenolic compound is formed.
It, of course, kills microbes, but is poisonous for the human body. (from)

So the choice is yours - whether to poison yourself and your family

[bensonx]

bensonx, constantly - this is coffee in the morning (and not only), these are chicken parts grown on hormones and antibiotics up to 1.5 kg in 7 days (max 10), and 2-3 aspirin jars per year are a drop in the ocean

[bensonx]

bensonx, constantly - this is coffee in the morning (and not only), these are chicken parts grown on hormones and antibiotics up to 1.5 kg in 7 days (max 10), and 2-3 aspirin jars per year are a drop in the ocean

we don't use any of the above ... believe me

and I wrote a footnote - everyone's personal business!

[prevention]

But, beautiful prevention Ischemic heart disease and thrombosis!

In the event that you take it as prescribed by a doctor, in a special dosage, in a course - and the rest from the evil one
And another question, is such a combination of marinade and aspirin possible together

is such a combination of marinade and aspirin possible together

and where did you read about the marinade? in my cabbage and pepper from Tusya Tasi, except for boiling water, vegetables and 1 tab of aspirin per 1 liter jar, there is nothing else
Some cucumbers are closed with aspirin (there really is a marinade with aspirin), but this is not for me. I only have a limited amount of cabbage, but I'll also try Tusin's pepper.

and where did you read about the marinade?

Cabbage and vegetables secrete their own juice, which is different in acidity + aspirin = marinade (aspirin dissolved in vegetable juice)

Girls like to eat aspirin - eat it! Someone may find it useful in this form.
But, it is not worth defending its usefulness in conservation. To each his own! And much depends on the individuality of the human body, aspirin in this form will not be useful to someone, the most harmless allergy is in its mild form.

Girls, I dashed cucumbers for my husband, thanks! Now I'm looking for a recipe for pickled sour tomatoes. I have read all the recipes several times already, I don't understand which one I need. It seems like there is a lot of sugar everywhere, but I need to bite and my mouth cramped. Help!