Canned salads - general principles and methods of cooking
The modern pace of life teaches us to save time, in this case, those who distribute business in advance benefit. Salad canning is a process for those who want to solve two problems at once - the long-term storage of fruits and vegetables and the preparation of products for quick consumption. Just a little effort in the summer season, and in the winter and spring you will be provided with delicious delicious ready-made salads that will wonderfully complement the main table or become an independent dish in order to just have a snack.
Now you will not surprise anyone with a shopping Bulgarian salad, which at one time was a terrible deficit, but the recipes from the cherished jars were overgrown with new details and variations, and today the shop salad, even the most delicious and expensive, cannot be compared with homemade pickled pepper from own garden
Salad is a truly versatile food. With the advent of conservation - that is, special food processing, which reduces to no, the vital activity of many microorganisms that can spoil the food, we were able to indulge ourselves with homemade vegetable salads all year round.
Most of the recipes consist of the most common and affordable dishes: tomatoes, peppers, eggplants, carrots and cucumbers. Virtually all recipes for canned salads are reduced to cutting slices of the same size, put into jars in layers or mixed, and marinated with vegetable oil. There are few people who will not like these delicacies, so we roll up our sleeves and fight!
Canned salads - food preparation
Canned salads can be divided into tomato, eggplant, beet, cucumber and pepper salads, but the most common is assorted. Almost all of them are prepared on the same principle, only the number of ingredients differ, but the names please. In addition to vegetables, it is necessary to stock up on spices - these are garlic, hot pepper and various herbs - dill, parsley. For the preparation of salads are taken strong, hard, even slightly unripe vegetables. The fresher the vegetables, the tastier the canned food is, and the longer it is stored. Of course, it is best to collect vegetables from the garden. But if you do not have this notorious bed - you can successfully use the market option, just choose those products that were not in the open sun for a short time.
Canned salads - the best recipes
Recipe 1: Desyatochka Canned Salad
Summer abundance of vegetables to use. This very popular vegetable appetizer is easy to prepare: after all, how convenient it is to measure vegetables one by one - no kilograms, weights, or other difficulties.
Ingredients: Tomatoes, peppers, carrots, eggplants (10 each), garlic (1 head), bitter pepper (1 pc.), Sugar (1 tablespoon), salt (1 table spoon), vegetable oil 1 cup.
Method of preparation
We clean large eggplants and simply cut them into small cubes, cut the tomatoes into large pieces. Peeled peppers are cut into large slices, bitter pepper is cut very finely. Carrots rubbed on a coarse grater or cut into strips. Garlic finely cut. Prepared vegetables are mixed in the pan with the other ingredients, and brought to a boil over high heat. Simmer for 1.5 hours, put in sterilized jars and roll up. Turn over and leave to cool.
Recipe 2: Canned Rainbow Assorted Salad
Assorted really turns out to be rainbow, in a transparent marinade multi-colored vegetables look very elegant and appetizing. This is a wonderful decoration of the holiday table or a great snack for dinner with family, in general, a separate ready-made dish for any meal.
Ingredients: cucumbers (2 kg), tomatoes (kg), colorful Bulgarian pepper (1 kg), zucchini (1 kg), squash (1 kg), bay leaf, black pepper, dill, celery, parsley , citric acid (4 tbsp. spoons). Cooking Method:
Greens are laid out on the bottom of the cans, on top there are 5 peppercorns and a couple of bay leaves. Next, the layers are vegetables in the following order: cucumbers, squash, pepper, zucchini and tomatoes on top. Each layer is laid with greens. Marinade is made from 1.5 liters of water and citric acid. Boil and cool to 60 degrees, pour the vegetables, covering them with marinade, but not topping up. Pasteurize 25 minutes, roll up.
Recipe 3: Canned Tomatoes with Cucumbers
Of course, if you take the pink giant variety of tomatoes, the salad will be more refined, but you can also take ordinary cream. In winter, this salad is tastier than winter tomatoes, just pour the pickle and add some fresh chopped onion.
Ingredients:
For the marinade:
Water (1 liter), salt (2 tablespoons without top), sugar (4 tablespoons without top), vinegar (4 teaspoons). Bay leaf. Black pepper peas laid out in each jar.
Vegetables:
tomatoes, cucumbers, salt, vinegar, allspice and black pepper, bay leaf.
Cooking Method:
Tomatoes and cucumbers are taken in the ratio of 5: 1. Try to take strong and slightly unripe vegetables. Cut the cucumbers into slices, and cut the tomatoes into pieces, without mixing them and not hurting them once more. Distributed by liter banks. Drain the juice in a saucepan and boil, diluting with water. Marinade: add salt, sugar, vinegar, bring to a boil and pour the banks over the hangers. In each jar, add 4 peas of black pepper, 1-2 peas of allspice. Sterilize 8-10 minutes.
Recipe 4: Canned Tatar Salad
Tomato juice is used as a sauce in this Tatar salad. Of course, it is better to get it at home from ripe red tomatoes. Some housewives call this salad “Tatar song”. He really is like a song. Try it - you will not regret.
Ingredients: Eggplant (4-5 kg), garlic (2 heads), onions (2 heads), carrots (2 pieces), apple (2 pieces), sweet red pepper (2 pieces), tomato juice (2 liters), vegetable oil (2 cups), vinegar (1 cup), half a glass of salt. Cooking Method:
Cut eggplants into small cubes, chop garlic, onion, carrot, grate apple, chop peppers. Mix tomato juice and vegetable oil, heat up and add onion, carrot, apple and pepper to the sauce. Boil. Add eggplants and cook for 45 minutes. The finished “song” is placed in one-liter jars, rolled and cooled. On cold winter evenings you will remember the summer heat with this salad, cooked with great love!
Canned salads - useful tips from experienced chefs
The first thing you need when preparing for canning is to stock up on a seamer and tongs, and also prepare a set of kitchen utensils — an enamelled bucket and bowls, large-sized pots, measuring containers, a colander, a grater, a meat grinder, and metal lids. You can use new cans with caps - twists. Also take care of spices and salt. You will need: black pepper, bay leaf, allspice, greens. Banks are checked for chinks and cracks, washed out, sterilized and dried. To increase the boiling time, you can add a little salt in the water. When removing the jar, place it only on a dry surface, otherwise it may burst.
