Canned packaged praises

I have nothing to boast about. Family - 2 poor (and not always at home) people. And there is nowhere to store especially blanks. But how I love all your photos!
At the weekend I looked, got inspired, and ... rolled up 2 cans of plum jam

There is always a place in life feat canned blanks
And how wonderful it is for these two poorly eaten people to come home at any time of the day or night and .... climb into a locker somewhere, and get a jar of plums, and eat a trip to a restaurant, visit, a couple of spoons of homemade jam with tea - Isn't this a thrill, and not the happiness of home comfort

Admin, Tatiana, truly so!
Thanks again!
The mood just improves as I come here

It's time for me to put my canned stock on the shelves
I will keep the jars in the apartment, in the pantry, where I prepared many shelves for the jars in the spring

I show here only vegetable preparations



the same from a different angle



And plus a dozen small cans are in the refrigerator, punished for the suspicious appearance of the lids. It seems like canned food in a normal state, transparent - and the lids in the middle are slightly convex, but behave normally. I decided to play it safe and put it in the refrigerator, they will go first to be eaten

There are a lot of jars, but I close them in a container of 500-700 ml., Only tomatoes and cucumbers in liter jars, but they are few
So, if you measure the workpieces "by weight", then there are not many of them And according to the principle "each creature has a pair", a little of everything, for appetite

Later I will show you sweet jars, they are already on the shelves

And the dryer did a little work this year: tomatoes, eggplants, apples, mushrooms, herbs ...

[Tanechka]

Tanechka, what a beauty! And that's right, it's not worth doing a lot of the same thing, I have banks that went for the second year - it's not good ... they certainly didn't swell up in the underground, didn't get cloudy, but what was there that was useful, except for fiber, for a year? ! The truth of time and effort, what a little to do, what a lot, take away almost the same.

[Luda]

Luda, you're right! All in moderation and varied! and only what is eaten with pleasure

[Tatyana]

Tatyana, what beautiful cans, just a kaleidoscope of colors! A lovely sight!
And a lot or a little will be clear in the spring, let it be better more than not enough.

[Marina]

Marina, Thank you!
I wish you and your family a satisfying winter

[kubanochka]

kubanochka, Helen. Your salmon milk "cod liver" haunts me. How do you do it? what do you put and and in what proportion? Teach me, please.

your "cod liver" from salmon milk

from this moment in more detail
I join the question about the process (although I did not see where and in what context it was said about it)

It's time to show off your jars and bags - what did you manage to cook?

Spread and boast - it's interesting

Tanya, what a wonderful topic!
I can only list it and the process is still in progress)

But here's what for this year at the moment:
1.Dried cherries - 5 containers according to Admin recipe, whole berries b / c https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=429475.0
2. dried cherries according to the same recipe, berries in halves, according to the advice of Admin. (very tasty !!) - a lot. A whole chamber compartment.
3. Cherry from Ivanych - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=415399.0
4. Cherry according to Kokoschka's recipe (it was told in the comments if there is a separate recipe, I don't know) - some of the cherries wither before being poured.
5. Pouring on black currant from Ivanych https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=416823.0
6. dried plum, I came up with this recipe myself a few years ago, but it completely coincides with the recipe of Tanya-Admin cherry. LOT, 25 kilograms have processed so far in general.
7.Silt plum sugar-free https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=499368.new#new - in freezing, made a little, from the plum that did not fit in the drying.
8.apple filling without sugar, 3 containers so far, from sweet apples (test, all my life I cooked strictly from Antonovka)
nine.baked eggplants (peeled, chopped, for Odessa caviar or for baking)
10. semi-finished product for "Moscow adjika".

They were all freezer containers (except for the liqueur, of course).
Well, banks.
5.silt traditional, in banks - https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=470009.0 made the basic version, without apples, with sugar.
6.pickled cucumbers
7. pickled tomatoes (I didn’t register my recipe on the website)
8.assorted tomatoes-cucumbers
9. "Moscow adjika", aka "cobra".
So modest also because this year I have a revolution - I don't make jam, not at all.
Well, that seems to be all for now. But autumn is just beginning, right?

[Olya]

But autumn is just beginning, right?

Olya, but even with these reserves, the winter will be tasty and satisfying. We are waiting for continuation and preparations and praise

Olya, but even with these reserves, the winter will be tasty and satisfying. We are waiting for continuation and preparations and praises

These are just "cold snacks", I really hope to be in time and something else.
And I also want to try a sauce like Krasnodar, but with plums. You, Tanya, do you by any chance?

No, I don’t do Krasnodar

Today, according to plan, cook fruit and berry sauce

Today, according to plan, cook fruit and berry sauce

Will you show it later? I do these things according to the Silt principle, I wonder how you are.

And I bake eggplants, I chose the simplest - the loggia is crammed with prey from the FS, including again a box of plums and again "not tacoe", what is that. now we need to decide what to do with it urgently.

Ok, I'll show you in the evening

I will support Temko
This is exactly what we will eat for the winter for sure, without leftovers: pickled cucumbers, pickled tomatoes, tomato juice, squash caviar, a little jam ...
In the freezer there are all dried berries and fruits, marshmallow, fried peppers.

[Zeamays]

Zeamays, Svetlana, gorgeous pantry !!
Great banks, even looking at it is a pleasure.
But this is beautiful, in large jars is pickled peppers, right?

This is a pepper for stuffing with rice-meat in winter.

I fill in raw peeled peppers twice with boiling water, for the third time, pour one teaspoon of citric acid into the bottle and pour boiling water over it, roll up. I don’t turn it over, I don’t wrap it up. The pepper is ready for stuffing, without tastes and smells.

This is a pepper for stuffing with rice-meat in winter

This year I did it for the first time on trial. Four liter cans, each with 8 pieces.
Made the devil's cucumbers for the first time.
Canned cucumbers, tomatoes, squash salad, eggplant salad, chopped tomatoes, spicy adjika - this is from the old.
There will also be adjika, in fact vegetable caviar; your salad of pepper-tomatoes-onions, like lecho, simple but tasty; one more salad to try new from zucchini; still need to cook plum sauce. I will also make pickled watermelons.
Frozen berries - chopped wild strawberries with sugar (we had a lot of them this year), garden strawberries; some indecent amount of frozen cherries, this year I tried my best, picked out all the bones, stood in the rack for two days)) I usually froze right with them.
We hardly cook jam, there is a small jar of cherry, apricot and currant, and sea buckthorn jelly.
That's all for now, but maybe I forgot something)))

[Zeamays]

Zeamays, wow, you brilliant idea. But you have them then in the cold, the pantry is cold?

I've been making these peppers for twenty years, they were everywhere, in the apartment under the bed))), in the pantry near the kitchen, this cellar is under the kitchen, warm, in winter +15 there, but there is no other ...

Yes, with photographs clearer. Well, what to do, until I have mastered it, the place does not allow me to display all this clearly.
So, I will add to the fact that the following has already boasted above (for some reason I cannot add there, there is no such possibility).
Autumn final part.

1.base tomato sauce (for cooking and drinking) - how much strength was enough, about 30 cans.
2. tomato sauce with plums (my own mother does not recognize this recipe, how I changed it, but I read a lot here, thanks to the site for inspiration)
2. dressing (borscht and just universal, no beets)
3.Freeze baked beets
4.Freeze grated carrots
5. pickled cabbage (with Antonovka-carrots and garlic, here somewhere there is a similar recipe, but I do not put a link, I have been preparing this thing for more than 30 years, as I was taught) - I do a lot, because it is eaten very quickly
5.I made a Gurian pickled for a sample (there is also something similar on the site, but a friend taught me "according to my mother's recipe" - and her mother has also been doing it for many years) - apparently, the whole town will come to try, by chance it turned out a lot.

Well, all that remains is to ferment the cabbage and bake the stollens and that's it, the season is closed.