Home canning is becoming fashionable again. The trend in cooking, whether it is connected with the fashion for organic, or the need to do something again with your hands, for a long time and for yourself, the desire to eat is good and know what you eat, use natural vegetables, berries and fruits from the garden. Whatever it was, the emergence of new devices for the hostesses makes the process of preparation itself simple.
Truly cultural, Nancy Lee Bentley. Preservation of food without freezing or canning, gardeners and farmers of the Center Terre Vivante. Manufacturing sauerkraut and pickled vegetables at home, Klaus Kaufmann. Autumn in the garden seems to be accompanied by an excessive number of crops, which we either let go of waste or give to our neighbors and family. Etching and preserving excess garden produce that you cannot eat right away is a great way to get the most out of your garden.
How many of us bought beets, gherkins, jalapeno peppers, tomatoes, tomatoes, or even different tomatoes or pepper chutneys from the supermarket? Salted cucumbers and chutneys are a great way to use fruits that you may not have used due to unusual shapes, meteorological markings, and excess crops. When cooking pickles and chutneys, the appearance of the fruit does not matter.
One of these inventions, previously unavailable to our grandmothers and available to us today, is tech juicers, such as Kenwood. Cooking pickles for canning in juicers is easy. We offer several topical recipes for canning using the juicer that is indispensable in every kitchen.
1. Pickled garlic in red currant juice
The reason food lasts longer when it is stored is that bacteria cannot grow in vinegar, so long before the freezer was invented, this method of preserving food provided the family with healthy products all year round.
Tomato Recipe Kame Oding
Boil 3 kg of tomatoes, 12 onions, tablespoon of salt, 3 ½ cups of sugar, 2 cups of vinegar, 2 tablespoons of mustard powder, 2 tablespoons of curry powder and five or six chilies in one hour. Chicken with 2 tablespoons of cornmeal mixed with vinegar.
Red currant is a beautiful berry, which is often used to decorate dishes (cheese plate, salad, dessert). But in itself it is sour. A great way to use this quality with business is to make sour products in red currant juice. Everything is very simple.
- 2 kg of garlic in the heads
- 400 g currants
- 700 g of water
- 100 g sugar
- 70 grams of salt
Karen Oderings Pap Tomato Sauce
Put the pickle spice in a muslin bag and hang it on the side of the pot. Boil all the ingredients for 2 hours, then pass through a food processor. Thanks to Val and John for this recipe. Finely chop or put in a food processor 4 kg of high-quality culinary apples, 230 g of dates, 450 g of onions. Put in a saucepan with 480 ml of seasoned vinegar and cook until soft. Add 450 g of brown sugar, a pinch of salt and bring to a boil, stirring occasionally so as not to burn. Mix 2 large tablespoons of cornmeal with a little flavored vinegar to make a smooth paste.
Cooking:Soak garlic for a day cold water, having washed it before, having cleaned off the upper husk and having removed the “bottoms”. Squeeze the juice out of the currant in a juicer, mix it with salt and sugar. Rinse garlic, put in a jar and pour the prepared solution. Close the jar with a clean cloth and put the oppression on top. After a couple of days, garlic is ready to eat.
In a similar way, you can make garlic in beet juice, but then you should take half the sugar and dilute the juice by a quarter with water.
In addition to the heads of garlic, you can ferment and green arrows. They are cut into pieces, blanched for a minute in boiling water, and then laid out in jars, mixed with dill, and poured with boiling currant juice, in which salt and sugar are added. Proportions can be observed about the same.
Add this to the fruit mixture and bring to a boil, stirring to prevent burning. When the mixture thickens, place it in sterilized jars and seal. My mother made this recipe recently, and we had homemade beets during the Christmas holidays. It did not last long because it was so delicious. This recipe can be used to preserve other vegetables, for example. cauliflower.
Cucumbers in grape leaves
Cook the beets to fill 4-6 cans until soft. Leave the whole or a piece and put in sterilized jars. Now boil 3 glasses of water, 1½ glasses of vinegar and 7 tablespoons of brown sugar until sugar is dissolved and the liquid is hot. Pour the hot liquid on the beets, then pour. This will last for six months, but it is best if you leave it for two weeks before meals.
2. Cucumbers, canned in currant juice
- cucumbers
- black pepper peas
- carnation
- 1-2 cloves of garlic
- sprig of dill
- 250 ml of currant juice
- 50 grams of salt
- 20 g sugar
Cooking:Rinse the cucumbers well and cut off the tips on both sides. At the bottom of each jar, put 2-3 peas black peppers, cloves, 1-2 cloves of garlic, a sprig of dill and mint. Prepare a brine from 1 liter of water, 250 ml of currant juice, 50 g of salt and 20 g of sugar, bring to a boil. Cucumbers put in a jar vertically and fill with boiling brine. Close the jars with lids and sterilize 10 minutes.
Vivian recently brought part of this chutney to work, and she has a good bite, but she is rather sweet and not too hot. Heat 2 tsp of butter, 30 fresh chalapheno peppers, 6 cloves of garlic, 1 cup of onion and 1½ tsp of salt and sauté for five minutes. Add ½ cup of sugar and 4 cups of water to the mixture and cook for 20 minutes, stirring often. When cool whistle in a food processor until uniform. Add 2 cups of vinegar and bring to a boil. Once hot packaged in sterilized bottles.
Garlic, pickled in the juice of red currants
This will last six months in the fridge. Kai Oderings' mother had this recipe that Kai’s children are making now. Cover with 2 kg of onion onions with a ½-1 cup of salt and a stand for 24 hours. After 24 hours, put 950 ml of vinegar and 450 grams of sugar in a pot and boil. Take some cloves, 2 tablespoons of flour, 2 tablespoons of turmeric, 1 tablespoon of curry powder, 1 dessert mustard powder and whistle in a paste with a little vinegar in a food processor, then add to the boiling mixture.
3. Cucumbers in pumpkin and apple juice
- cucumbers
- 1 liter pumpkin juice
- 300 ml freshly squeezed apple juice
- 50 grams of salt
- 50 grams of sugar.
Cooking:Rinse cucumbers thoroughly, pour boiling water over them and place in a three-liter jar. Prepare a pickle from 1 liter of pumpkin juice, 300 ml of fresh apple juice, salt and sugar, bring to a boil. Pour the boiling brine over the cucumbers and leave for a few minutes, then pour the brine and boil again. Repeat this procedure three times and roll up the jar.
Add the onions to the sterilized jars and pour in the liquid and seal. This should be left for three weeks before meals and stored for 6 months. Bring 2 glasses of sugar, 4 glasses of vinegar to a boil and simmer for 2 minutes, then turn off the heat. Drain gherkins and pack tightly into jars. In each jar, add 1 teaspoon of each of the mustard seeds and celery. Pour the hot vinegar over the remaining hot gherkins until they are covered. Screw the lids on the jars and leave for 2 weeks before eating.
Tomatoes in their own juice
Add ½ cup salt and leave for 24 hours. Bring to a boil 4 cups of sugar, 1 tablespoon of mustard powder, 1-2 teaspoons of turmeric, 2 teaspoons of celery seeds, 4 cups of white vinegar. After boiling add vegetables and boil for another 2-3 minutes.
4. Cucumbers in grape leaves
- cucumbers
- grape leaves
- 300 ml fresh apple or grape juice
- 50 g sugar
- 50 grams of salt
Cooking:Rinse cucumbers thoroughly, pour boiling water over them, and then cold water. Wrap each cucumber in a grape leaf and place it tightly in a three-liter jar. Prepare a brine from 1 liter of water, 300 ml of fresh juice, sugar and salt. Pour boiling cucumbers with boiling brine, then drain it, boil again and repeat the procedure 2 more times. Then roll up the jar.
Herbal mixture may include; cauliflower, carrots, onions, zucchini, gherkins, celery, beans, etc. Sultanas 3 tsp cayenne pepper. Boil all the ingredients for two hours, then the bottle. Excellent with pork, cold meats and cheese.
Reduce heat and simmer for 5 minutes. Add fresh twigs and seals. Store in a cool place for one week, then direct the funnel with muslin and strain the vinegar into clean warmed bottles to seal. Makes 3 cups and will hold for 1 year.
Mix celery, onion, red and green pepper, celery seeds, turmeric, vinegar and boil for five minutes, then add the corn and bring to a boil. In a separate container, mix the sugar, corn, mustard and salt with a thin cream with the addition of additional vinegar, then stir to a boiling mixture and simmer for two minutes, stirring constantly, and then the bottle.
5. Jam with juice
The juice in this case partly replaces the sugar syrup. So almost any recipe can be changed by replacing the “syrup” with juice. But the best for this type of jam are suitable gooseberries, strawberries and raspberries. Berries are divided in half - one half is squeezed in a juicer, and the other is waiting for its turn. The juice is mixed with sugar or honey and heated in containers. Then berries are added to it, and boiled all together over low heat for at least an hour, depending on the type of berries.
Boil all the ingredients until the mixture has the consistency of the sauce and then the bottle. Boil the black currant in water for 10 minutes, then strain through muslin. Mix the strained juice with sugar and boil for another three minutes, then the bottle. Place half the tomatoes, all the chili, garlic, ginger and fish sauce in a food processor and mix with fine mashed potatoes. Put mashed potatoes, sugar and vinegar in a pot and slowly bring to a boil, stirring constantly. When the cork is thick, it is ready to bottle.
Put the apples in a plastic bag and put in the freezer for three days. Remove the apples, thaw, then put in a blender and mashed potatoes. Place this pulp in a clean 10 liter plastic bucket and add water. Cover with a tea towel and leave for seven days in the morning and evening. Then strain through the muslin fabric, discard the pulp and pour the liquid back into the bucket. Add sugar, lemon zest and juice and mix. In a day, it will begin to sizzle, since natural yeast turns sugar into alcohol.
6. Tomato Paste with zucchini
- tomatoes 1 kg
- carrots 500 g
- zucchini 2 kg
- vegetable oil 100 g
- onion 500 g, salt to taste
Cooking:Peel and grate the carrots. Wash tomatoes, divide into two parts and squeeze juice out of half in a juicer. Wash squash, peel, free from seeds. Prepared onions, zucchini and the second part of the tomatoes chopped in a meat grinder, mix with carrots and tomato juice, add salt and vegetable oil, mix, put on a baking sheet and cook in the oven for 40 minutes (counting from the boiling point). Boiling mass poured into sterilized jars and roll covers.
After the hiss subsides, strain and pour the liquid into plastic bottles with screw cap. Get out at least a week before drinking. First, wipe the bottle and slightly remove the cap, allowing about 10 minutes to release enough gas so that you can pour it. Caution: Immunity to alcohol content.
Saving beets and other vegetables
Cover your hands with butter to stop the beets, coloring your hands. Peel the beets to fill 4-6 cans and boil them. Then peel and either slice them, or leave them whole and put in sterilized jars. Boil water, vinegar, and brown sugar until sugar is dissolved and the liquid is hot.
7. Canned juice
If there is no desire to pickle and sour vegetables or make jam, you can simply stock up on the juice for the winter. For example, pumpkin.
- pumpkin
- sugar
Cooking:On 1 liter of fresh juice, add 2-5 tbsp. l sugar, boil for 5 minutes at 90 degrees, pour and roll banks. In winter, you can simply drink the juice, diluted with drinking water or mineral water, used to make soups, vegetable stew or porridge.
Sift dry ingredients into a bowl and mix in blueberries. Whisk together the wet ingredients. Do well in the dry ingredients and add the wet ingredients. Fold the wet ingredients until the mixture is mixed. Place the mixture in two greased cupcake trays; filling each hole up to ¾ when the cupcakes rise to fill the hole.
Prepare jars for cakes, greasing or baking paper with lining. Beat butter with sugars until light and creamy. Add the eggs, then the vanilla and yogurt and mix well. Sift all the remaining dry ingredients together, then alternately mix in the dry and herbal ingredients.
(No rating yet) The harvesting season is in full swing, and even unexpected spring frosts, due to which many crops could not produce crops, could not stop the riot of the harvest. Rolling summer-autumn vitamins in cans, we all want to keep the maximum benefit. Meanwhile, many are afraid to give children salads with vinegar. In addition, there are still people with gastritis, which spicy dishes are contraindicated. How to replace vinegar in conservation? Today you will learn many ways that you will have time to realize more this year! Sweet recipes for pickles and marinating do not adapt as well to canning without sugar, as well as to fruits. Process all pickled cucumbers using boiling water, using timetables that are configured for height. Jams and jellies can be made without added sugar, but will resemble more fruit desert gelatin than true jam or jelly. Salt is not needed for the safe processing of canned or frozen fruits and vegetables. It is necessary to preserve the majority of pickles, cured or smoked products. Aspirin. It does not have to be dissolved in brine. When boiling water is poured over tomatoes and cucumbers in a jar several times, during the last pouring, the tablet is placed on top of the last (top) tomato, and the lid is rolled up. In winter, when you open the jar, you can throw away the pill (it will not dissolve), if desired - along with this "extreme" tomato. Most often the answer is yes. Recipes for fruit canning usually require the addition of sugar or sugar syrup. Although sugar helps retain the texture, shape, and color of fruits, it is mainly added to flavor. It is not necessary to prevent spoilage. You can safely use all fruits in water or fruit juice by following reliable canning instructions for preparing and processing fruits. Replace water or fruit juice on syrup or sugar package. When canning sugar free, use high quality fruit. Overripe fruits will soften excessively. Be especially careful to follow the steps that prevent the dark fruit from darkening. To prevent or slow down the blackout, you can use several treatments. Another thing - cut the pieces in a solution of water and ascorbic acid, citric acid or lemon juice. Dosage: 1 tablet per liter jar. This method is recommended by the doctor. Aspirin is recommended to take, as it protects the blood from the formation of blood clots. And another important fact: since in this case there is no acid in the preservation, these vegetables are suitable for feeding people with high intestinal acidity, gastritis and even an ulcer. Berries and vegetables with high acidity. And these are: tomatoes, plums, sour apples, sour grapes, red currants, cranberries, lingonberries. If you are harvesting jam, stewed fruit, or the above vegetables as a whole, add vinegar or citric acid to them. This proves the experience of hundreds of hostesses. One “but”: not everyone will decide to keep such conservation in the apartment's closet. But if you have a cold cellar, you can try making a couple of jars of sour tomatoes without vinegar. Important! The proportions of adding berries vary depending on the variety. The 3-liter jar put: 500 g of red currants, 300 g of lingonberries, 200 g of fresh cranberries, a bunch of grapes (medium-sized), 2 medium sour apples, 5 plums, preferably without stones. Thanks to the natural sourness, say, tomato juice, some people roll up in general in its pure form (even without sugar and salt). Tomato juice. This idea is relevant for vegetable salads, lecho, even pure vegetables (zucchini, cucumbers). "Conservation" proportion: 2 liters of tomato juice (or mashed potatoes) per 2 kg of vegetables. Sorrel. 200 grams of sour leaves are added to a 3-liter jar of lettuce. And it is recommended not to add raw leaves, and boiled and pureed. Lemon. Instead of citric acid, which many consider "chemistry" and are afraid of its use (and not without reason), you can use lemon juice in its pure form. They are often replaced with vinegar, explaining everything is simple: it is natural, and vinegar - not. Dosage: for 1 liter of brine or compote, you can add juice from 0.5 medium lemon. It is better to do this through a tea strainer to catch the bones. Lemon acid. Some housewives do not like vinegar, but they have no complaints about citric acid. It is added in this dosage: 1.5 teaspoons per 3 liters of, say, canned cucumbers. If you do not like table 9% vinegar, but are used to the fact that many recipes traditionally require vinegar, you can buy not synthetics, but a natural product. They are sold a lot: apple, wine, rice ... They are more expensive, but their cost varies over the year. For example, apple vinegar at the end of autumn costs several times cheaper than in winter. Buy one bottle when the price is low and try. Just do not forget! "Traditional" table vinegar has 9%, and natural - 6%. So if, for example, in the recipe it is stated “add 1 tablespoon of 9% vinegar”, then apple will need to pour in 1.5 spoons. Vodka. The vintage recipe for harvesting cucumbers often includes this ingredient. Dosage: 50 g of vodka is poured into 1 liter of brine (salt takes 60 g). Rowan. It is difficult to buy or collect these berries, but there is also a way to eat these berries, and there is no need to forget about it. Dosage: for 2 kg of cucumbers or tomatoes (these berries are often combined with tomatoes) 500 g of rowan berries are put.
People who need to limit their intake of sugar or salt often wonder if it is safe to store food without these ingredients.What products can be added to the preservation?
