Canned for the winter from zucchini. Cooking for future use

For sure in the pantry of each hostess there are several jars of tasty home preservation. Billets for future use are made from fermented or fresh vegetables with the addition of tomato paste, vegetable oil and spices. Home preservation can be served as a festive table, and for a daily dinner. In addition, blanks from vegetables can make up for the lack of vitamin in the diet, especially in the winter. Therefore, this dish should be able to do every hostess. From this article you will learn how to prepare the conserves for the winter from zucchini. After all, this vegetable is extremely useful for the human body.

Canned for the winter from zucchini with tomatoes. Recipe

Ingredients: five kilograms of young zucchini, 500 ml of vegetable oil, a tomato puree, 400 g of 6% vinegar, 7 cloves of garlic, 250 g of sugar, 350 g of greens and three tablespoons of salt.

Preparation

Zucchini peel, remove the testis. Cut the flesh into slices. Add salt, chopped garlic, sugar, chopped greens, vegetable oil and vinegar. Mix everything, put it in a saucepan and cover. Place zucchini in a cool place for a day. Then transfer them to an enameled container, add the tomato puree and boil. Cook the food for about ten minutes, stirring constantly. Then spread the vegetables into sterilized jars and gently roll them down. Wrap the canned food from the zucchini in the veil and leave to cool in the warmth. So they will be better kept. Bon Appetit.

Canned for the winter from zucchini with ketchup chili. Recipe

Ingredients: three glasses of water, 30 ml of vinegar, four spoons of chili-ketchup, 1.5 kg of zucchini, 8 peas of pepper, 8 cloves of cloves, a spoon of salt and 60 g of granulated sugar.

Preparation

Wash zucchini, remove stems. Flesh cut into slices. Well wash and sterilize the jars. At the bottom of each put 2 peas of pepper and two cloves. Fill the space of the container with squash. Prepare the marinade. In a saucepan with water (3 cups) add salt, vinegar, ketchup and sugar. Mix everything well and place on a fire. When the marinade boils, pour them vegetables. Canned zucchini for winter must necessarily undergo sterilization. Place them in a pot of water and, after boiling, wait another ten to twenty minutes. Roll glass jars with covers. Then turn them upside down and cool down.

Canned for the winter from zucchini. Recipe

Ingredients: fresh dill, 1.5 kg of zucchini, six spoonfuls of salt, 500 g of sugar, 800 ml of vinegar. The marinade will need 4.5 liters of water, mustard seeds, dried garlic, laurel, onions, dried garlic, cloves, peppercorns, caraway seeds, dill seeds, dried carrots and Bulgarian peppers - all 50 grams.

Preparation

Sterilize the jars. Put the dill on the bottom. Zucchini cut into half rings and put in jars. In the pot, pour in the water, add all the necessary spices, salt, vinegar and sugar. Wait for the boil. Brush the courgettes with a hot brine. Roll the food in lids and put it on for 10-20 minutes. Bon Appetit.

Caviar from zucchini for the winter. Recipe

Ingredients: 500 g of pepper, a glass of garlic, one and a half kilograms of tomatoes, 500 g of carrots, 3 kg of courgettes, 500 g of sugar, a glass of oil, 2.5 tablespoons of salt.

Preparation

Remove the pepper and zucchini seeds. Wash all the vegetables well and scroll through the meat grinder. Add sugar, oil, salt. Cook the food for about forty minutes, stirring. At the end, put the chopped garlic and simmer the vegetables for another ten minutes. Then spread the snack over the jars (sterilized) and roll them up. Bon Appetit.