In the harvest season, many mistresses are looking for recipes for winter blanks.
In order to facilitate you the work below give recipes canning Kabachkov.
In the recipes you will find a description How to prepare a squash caviar.
Canning zucchini for the winter Visible immediately after the recipes of caviar.
Canning zucchini:
Ingredients: Fresh zucchini no more than 15 cm, onions, sunflower oil, parsley and dill greens, sugar, garlic, fragrant and ground pepper, vinegar table.
The first recipe.
Cooking begins with the fact that everything is well mine, clean and prepare the necessary dishes.
3.5 kg of zucchini cut the circles with a thickness into see. Fry in oil. Onions cut the rings and also fry until readiness. The greens of dill and parsley, be sure to be young, finely shinku.30 grams of garlic rubbing with salt.The cooled zucchini grinding in the meat grinder, lay out into a large dishes, they laid out roasted onions, greens, rubbed garlic, twenty grams of sugar, 25 grams of salt, 125 grams of five percent vinegar, pepper, ground and fragrant, mix well.
Then the entire mixture is packaged by banks, cans sterilize in a saucepan with boiling water. It remains to spin banks and cool.
Canning Kabachkova Ikra, recipe second.
4.5 kilograms of young zucchini cut the circles with a thickness of 1-1.5 centimeters. Then we put the chopped vegetables in the Casanes and boil, stirring so that half the volume is boil.
Three hundred fifty grams of onions are cut by semirings or plates and fry until readiness. 15 grams of dill and parsley shred. Twenty-five grams of garlic rubbing with salt (you can use the stue).We add a fired onion, twenty-five grams of salt, twenty-five grams of sugar, greens, reared garlic, a quarter of a glass of five percent vinegar, pepper and mix all.
Caviar put into banks so that it was not enough about 2 cm to the neck, the cans themselves put in the pan and sterilize in boiling water. Immediately twist and leave cool.
Homemade canning of zucchini.
Choose dense, healthy zucchini with small, underdeveloped seeds.The length of the zucchini should not exceed fifteen centimeters. My selected zucchini, slightly dried and cut into pieces in one and a half centimeter thick. Dill beam rinse and cut into large. Podpick pepper, green or red, cut in half or a little less. Garlic we clean and cut on the plates or simply cut in half. You can add fragrant pepper. In the pre-cooked glass container, we put spices and greens - on the very bottom, on top of a squabbing zucchini.To make everything more dense, we shake the dishes.We prepare the fill of five percent vinegar, water and salt. Boiling fill bottled on banks immediately, not giving cooling.When cooking, the fill should not immediately pour vinegar - when the acid is boiling, it is better to simply add it directly before spilling marinade. Salt and vinegar add to taste.
Pouring should be two centimeters lowering the level of the neck of the cans.
After that, cover the banks with covers (they need to boil in advance) and put in a saucepan, it is recommended to install the grille to the bottom of the pan. Sterilize jars in boiling water.
After sterilization, we immediately roll off banks and put the neck down.
Zucchini canned in tomato juice.
One and a half liters of tomato juice, five kilograms of zucchini, floor liter of sunflower oil, a glass of sugar, salt - grams of sixty-seventy, peas pepper, bay leaf.
My zucchini and cut on slices or cubes, add spices and oil and boil about seven minutes.
Then we take the floor kilogram of sweet pepper, cut into cubes or slices - approximately size with a piece of zucchini, onion, half a kilogram cut half rings or smaller, half a kilogram of carrot three on a large grater.
We add all the ingredients to the zucchini and boil three more minutes.
We pour into the mass a glass of vinegar.
Boil the mixture for another five minutes.
Garlic head finely cut, dill and parsley shred with a knife or blender. We add everything to zucchini, well interfere.
Mass lay down on banks, sterilize and ride.
For convenience, you can take half a portion.
Zucchini canned with sea buckthorn.
Three liters on the jar - syrup: a couple of sugar glasses, three glasses of sea buckthorn. Zucchini cutting a cube and fill with zaccochki and sea buckthorn. Before this blanch.
After the jar was filled, we pour hot syrup into it.
We ride the lid and get cold in air. It is recommended to cool down the neck.
The preparation season of the above recipes is July-August.
In all cases, choose zucchini with delicate skin and soft seeds. Old purified zucchini taste will be worse.
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