Preservation of aubergines. Multiple recipes

Summer is a time when you need to take care of the diversity and benefits of your winter diet, that is, to take care of home canning. Of course, today it's not a problem and in January to buy fresh vegetables, but after all, homemade canned food has a special taste, which is liked by so many.

Eggplant can be preserved in a variety of ways, they can be salted, marinated, cooked with them salads and, of course, caviar. You can use a special recipe and make a preparation, in which the eggplants taste like fungi. In a word, there are a lot of recipes, we will only offer a few of them.

For example, lovers of marinades can recommend preserving eggplants in the following way. Take a kilogram of aubergines, mine them, cut off the green "tail" and, slitting each vegetable along, we take out the seeds. The incisions are sprinkled with salt and leave the eggplant for three hours to get rid of the bitterness. Then we squeeze the vegetables a little, rinse them in running water and boil them in a brine made from a liter of water and three tablespoons of salt. Cook eggplant should not be long, just three minutes of boiling. Then we extract the vegetables (we keep the brine) and place them under pressure, keeping for a day.

15 pods of Bulgarian pepper is purified from seeds and cut into small straws. Pairs of garlic heads are crushed and added to pepper. To vegetables, pour finely chopped greens (parsley, celery) and pour the mixture with two tablespoons of 3 percent vinegar. Vegetables leave to marinate for a day. Then the eggplants are stuffed with a vegetable mixture, laying them in jars. We boil the brine left in advance and pour it into jars, immediately roll the cans.

Canned eggplant in oil is very popular. We need five kilograms of young eggplants, which need to be washed, cut off the stems and blanch in salted water. Blanch vegetables need parts, the time of aging in boiling water - 2-3 minutes.

Cooled eggplants should be cut into two centimeters thick mugs and fry them in oil (about a liter of oil). Fried eggplants pepper and pile into a bowl. Separately fry two hundred grams of onions and twice as much carrots. Green parsley finely chopped. Now take the small jars and lay layers of eggplant and vegetable mixture, sprinkling the layers with greens. Then we pour oil into cans, on which vegetables were fried and we sterilize canned food in boiling water for 15 minutes. After sterilization, the cans must be rolled.

The classical method used to preserve eggplants is to prepare caviar. Two and a half kilograms of fresh eggplant should be washed and cut into cubes. Two kilograms of onions, half a kilo of carrots, as much red Bulgarian pepper needs to be cleaned and cut into strips. In the cauldron, heat 800 ml of vegetable oil, fry in it lightly onions, then add there carrots, peppers and eggplant cubes, all fry almost until cooked. Now you need to salt the vegetables (about a hundred grams of salt will be left), add sugar (fifty grams). For sharpness, you need to put in cauldron half a pod of finely chopped hot pepper. It remains to add sliced tomatoes (3 kg) without skin and put a lot of boiled for about half an hour. In the ready-made caviar, chopped greens and two tablespoons of 5% vinegar are added. Lovers can put garlic. Caviar in hot form is laid out on cans, and they are sent to a sterilizer. Half-liter cans should be kept in boiling water for forty minutes, liter-fifty.

And here is how the canning of eggplant "under mushrooms" is carried out. Four kilograms of aubergines should be peeled and cut into cubes. The cut vegetables are salted and left to remove bitter juice, then squeezed and fried in oil. Now we prepare the seasoning by cutting a half kilogram of sweet red pepper, four hundred grams of garlic and a bunch of parsley and dill. Burning pepper is added at will.

We put the eggplant and vegetable seasoning in layers in layers, squeeze everything with oppression and pour the marinade, prepared from 1.2 liters of water, five tablespoons of salt and eight tablespoons of vinegar (6%). Leave in the warmth at night (holding time should be more than 12 hours, but less than 20). Then, place the snack on half-liter jars and place them in the sterilizer for 20 minutes. Then canned food rolled up.

As you can see, there are many ways to prepare eggplant. Preservation, as a rule, turns out delicious (of course, if you stick to the formula) and is perfectly stored even at room temperature.