5 Winter Blanking Ideas (Canning Recipes)

Winter is the time to open jars with different goodies. In the summer, caring housewives carefully collected canning recipes, shared them with relatives, friends, prepared the necessary products. Eventually on shelves there are wonderful jars of salads in the pantry, preparations of soups, tomatoes and cucumbers, cabbage. In our article, we will continue to share traditional recipes that have been passed down from generation to generation.

Content

Green tomato salad
Pickled cabbage
Pickled mushrooms
Pickled sweet peppers
Homemade ketchup
Vitamins in vegetables and fruits. What to take and in what quantities. Video

Green tomato salad

Tomatoes came to Russia in the 18th century, while they were grown only as ornamental plants. Tomatoes were later recognized as a vegetable crop. But the fruits were not eaten, no dishes were prepared: it was believed that tomatoes are poisonous.

The name of the tomato comes from the Italian word "pomo d'oro", which means "golden apple".

It turns out that tomatoes can be eaten not only in ripe form. As in any unripe fruit of the nightshade family, the green tomato has harmful components. However, in the right proportions

and with the right processing vegetable, it will bring great benefits to the body.

The main health benefits of green tomatoes are:

increased immunity;
strengthening of blood vessels;
hindering the formation and development of cancer cells;
stimulating the activity of the brain, etc.

Green tomatoes are recommended for people suffering from diabetes mellitus, vascular diseases, hypertension.

You probably didn't know that the earliest tomato recipe dates back to 1692. The recipe was published in a cookbook in Naples.

In addition to the content of vitamins and minerals useful to humans, do not forget about the harmful components contained in green vegetables. Solanin - it is this substance that can harm the body by poisoning it. By the color of a green tomato, you can determine the amount of solanine in it: the darker the color of the tomato, the more harmful substance. Weak human immunity will not cope with 5 green tomatoes, the result will be nausea and weakness. So, the recipe for green tomato salad:

Ingredients:

green tomatoes - 4 kG.
onions - 1 kg.
carrots - 2 kg.
sweet pepper - 0.5 kg.
sugar - 1 glass
black peppercorns - 20 pcs.
cloves - 5-10 pcs.
sunflower oil - 0.5 liters

Preparation:

Step 1. Green tomatoes slice in small pieces; onions and bell peppers - in circles; Grate the carrots on a coarse grater.

Step 2. Place the cooked vegetables in a saucepan, mix, salt to taste and stand for 10-12 hours (so that the bitterness of green tomatoes comes out). Then completely withpour the released brine.

Step 3. Add sugar, black peppercorns, cloves and sunflower oil to the vegetables. Put on fire, after boiling simmer for 40 minutes.

Step 4. Arrange the resulting salad in sterilized jars, roll up, put in a dark warm place upside down. After complete cooling, remove for storage.

Pickled cabbage

Cabbage is considered one of the oldest vegetable crops, which has been grown for 4.5 thousand years.

And the word "cabbage" itself came from the ancient Roman "kaputum", which translates as "head".

While some peoples made salads from tender cabbage, adding olive oil and a little vinegar, others saw more healing purposes in the vegetable. With the help of cabbage, they soothed headaches, cured deafness, and got rid of insomnia.

White cabbage is very nutritious. It includes:

up to 1.5% protein,
4% carbohydrates
a huge amount of fiber
a small amount of mineral salts,
vitamin U, necessary for the functioning of the digestive system,
vitamin K, which is essential for blood clotting,
well-known vitamin C.

There are more than 100 types of cabbage in the world: cauliflower, white cabbage, red cabbage, Brussels sprouts, Beijing, Savoy, kohlrabi, broccoli... Let's move on to the recipe for harvesting white cabbage for a long winter, when vitamins are needed by the human the body.

Ingredients for the marinade per 1.5 liters of water:

chilled boiled water - 1.5 liters
salt - 2 tablespoons
sugar - 3 tablespoons
vinegar 70% - 1.5 tbsp

Vegetables:

cabbage - amount optional
carrots - to taste (more / less)

Preparation:

Step 1. Chop the cabbage, grate the carrots on a coarse grater. Mix.

Step 2. Arrange vegetables in sterilized jars. Important! Not ramming, but slightly crushing. The air must remain.

Step 3. Prepare the marinade. To do this, add salt, sugar and vinegar to boiled water in a separate container.

Step 4. Pour the marinade into sterilized jars up to the neck so that it overflows a little. Close the lid, put in a cool, dark place (for example, in fridge).

Pickled mushrooms

Gathering honey mushrooms is very pleasant, because they grow up in large families. And deliciously cooked mushrooms will delight the family on cold winter days.

The word "honey agaric" in translation from the Latin language means "bracelets".

An interesting fact is that dry mushrooms contain twice as much protein as beef. But this time we offer a recipe not for dried mushrooms, but for pickled ones.

Honey mushrooms are rich in various vitamins - these are C, E, PP, vitamin B groups. In terms of trace elements, we note the presence in these mushrooms of phosphorus, calcium, potassium, sodium, iron, magnesium, as well as valuable and rare zinc and copper, which are necessary for the normalization of blood circulation in the human body. And that is not all. Honey mushrooms also contain natural sugars and fiber. The main competitor of honey agaric in terms of phosphorus and calcium content is fish.

Pickled mushrooms — Pickled honey mushroom recipe

Ingredients:

mushrooms mushrooms - 1 kg.

Ingredients for the marinade:

water - 3 glasses
vinegar 9% - 3 glasses (for one liter jar - 1 teaspoon of vinegar essence 70%)
salt - 1 tablespoon
sugar - 1 tsp
black peppercorns - 5 pcs.
cloves - 2 pcs.
bay leaf - 2 leaves
citric acid - on the tip knife

Preparation:

Step 1. Boil mushrooms in salted water for 15 minutes. Throw in a colander.

Step 2. After the excess water is glass from the mushrooms, put them in sterilized jars up to the neck.

Step 3. Make a marinade: combine the ingredients, bring to a boil. Pour boiling marinade over all the jars to the top, so that it overflows a little.

Step 4. Banks sroll, pleave in a dark, warm place upside down. After complete cooling, put away for storage.

Sweet lanepickled pepper

Pepper is one of the most ancient vegetable crops. It is believed that this vegetable was brought to Russia in the 16th century.

Unlike other vegetables, pepper does not contain enzymes that destroy vitamins during heat treatment and canning. Therefore, we can safely say that in winter your body will receive as much benefit from canned peppers as fresh.

Some bell peppers contain more vitamin C than lemon. And in terms of vitamin A content, a vegetable can be compared to carrots.

A person's fantasy in cooking pepper dishes has no limit. These are all kinds of snacks, rolls, soups, main courses, salads and even compotes! We offer a simple but delicious pickled bell pepper recipe.

Sweet pepper pickled — Pickled bell pepper recipe

Ingredients:

sweet pepper - 1.5 kg. (the amount of pepper can be more if desired)

Ingredients for the marinade:

water - 1 liter
sugar - 1 glass
salt - 1 tablespoon with a slide
vinegar 9% - 1 glass (Important! You can dilute 70% vinegar essence, but based on 1 glass - a glass of liquid is needed for the recipe)
bay leaf - 3 leaves
vegetable oil - 1 glass
cloves - 3 pcs.

Preparation:

Step 1. Make a marinade: combine all the ingredients, put on fire. After boiling, add chopped bell peppers. From the moment of boiling, cook for 10 minutes.

Step 2. Arrange the pepper in jars, roll up, put in a dark, warm place upside down. After complete cooling, put away for storage.

Homemade ketchup

For the first time, ketchup was prepared in China. But the taste of the tomato sauce of that time cannot be compared to modern ketchup. Having gone around all the countries of the world, the recipe for everyone's favorite ketchup has changed so much that hardly anyone knows the real taste of the first tomato sauce.

You probably didn't know that the first ketchup was made not from tomatoes, but from fish.

Ketchup, which has undergone a huge number of changes in composition, based on ripe tomatoes, with natural seasonings, the taste of which everyone knows, was created in 1830. We add that with the permission of NASA, ketchup is necessarily included in the grocery basket delivered to astronauts on the ISS. Now for the homemade ketchup recipe: