The beginning of the canning season: useful tips and three unconventional recipes

In summer, we not only enjoy fresh produce from the garden and vegetable garden, but in winter we start preparing it. And while on the surface, canning may seem like a long and complicated process, vegetables and fruits can be preserved quite simply. You need to know some techniques, and for those who like more special tastes, enrich the preserve with more sophisticated herbs or spices.

First, wash the jars clean

To start the canning process, you must first prepare the necessary tools and ingredients: jars, soda, salt, sugar and your favorite spices.

Canning begins by cleaning the jars. Not only detergents are suitable for this, but also simple soda. All you have to do is place the jars in a solution of soda and water, then clean them thoroughly and rinse them in warm water. Another great way to wash jars naturally is to use vinegar. It is best to soak the jars overnight in a mixture of vinegar and water. Then clean well and rinse under running water.

The most popular method is tanning

Pickling is one of the most popular ways to preserve vegetables. Cabbage or cucumbers are usually pickled, but most vegetables can be prepared this way: tomatoes, beets, zucchini, peppers, carrots. For example, cabbage is pickled very quickly and easily. It is not necessary to boil them in large tanks, a simple jar is enough. Cabbage and carrot should be grated first. Then knead well with your hands to release the juice and put them in a clean jar. Finally, a mixture of carbonated water, salt and sugar should be poured over the cabbage and carrots. Place the glass in an empty container, cover with a lid and let it ferment.

After a few days, the cabbage prepared in this way should be mixed with cumin. If you want more acidity, you can mix in cranberries, and if you want a more unconventional flavor, you can also add ginger. Finally, the cabbage should be put back into an airtight jar, tightly closed and stored in a cool place. If you like it spicy, you can use spicy spices like chili for sauerkraut.

How to do without pickles

Inseparable from cucumbers during the canning season, it is better to choose small and strong cucumbers for pickling. Even after a long time in the jar they remain extra crisp and not soft. Moreover, the course of this process is very simple – cucumbers should be placed in sterile jars, filled with a solution of salt and water. Also add various spices: oak, grape, black currant leaves from the traditional dill and parsley. Sometimes a few spoonfuls of black tea are added to the jars before sealing.

Cucumbers spiced with chilli and ginger

You will need:

Half a kilogram of small cucumbers

Sea salt 3 tsp

2 tsp chili powder

2 tablespoons of chopped ginger

6 chopped cloves of garlic

2 tablespoons of soy sauce

3 chopped onions

1 cup of water

We produce:

Cut off the ends of the cucumbers and cut lengthwise into quarters. Then put the cucumbers in a bowl. Add salt, chili powder, ginger, garlic, soy sauce and add chopped onion. Mix everything well and put in jars. Then pour hot water over the cucumbers. Cover tightly and leave them in a dark, cool place to ferment. You can serve such cucumbers after 24 hours, but the longer you keep them, the more flavor they will acquire.

Pickled cucumbers with garlic and turmeric

You will need:

1 kg of small cucumbers of the same size

5 cups of water

Salt 2 tablespoons

1/4 teaspoon turmeric

1 teaspoon: fennel, coriander, dill, mustard, allspice, pepper

10-12 chopped garlic cloves

1/2 thinly sliced ‚Äč‚Äčonion

A large handful of fresh dill

1-3 fresh red chilies

3-4 bay, grape or oak leaves

We produce:

Prepare the cucumbers: wash them, cut off the ends and put them in a bowl of ice water. Then mix 2 tablespoons of salt with 5 cups of water and wait until it dissolves. Add turmeric to the resulting solution. Finally, put all the spices in a large, clean two liter container, then add the cucumbers, garlic and onion and cover with brine. Place the jars in a pot of water, cover with lids (do not screw) and heat for 10-15 minutes. Cover tightly, invert the jars, keep warm and let cool completely.

Spicy pickled tomatoes with chili and garlic

You will need:

One kilogram of small firm tomatoes

A few peas of black pepper

A few bay leaves

A few chilies

A few cloves of garlic

water

100 ml of vinegar

Salt 1.5 tablespoons

3 spoons of sugar

We produce:

First, add water to the pot, add salt, sugar and vinegar. Boil everything for a few minutes and cool. Then put uncut tomatoes, bay leaves, pepper and chili, garlic cloves in the jar and cover with the prepared marinade. Place the jars in a pot of water, cover with lids (do not screw) and heat for 10-15 minutes. Cover tightly, invert the jars, keep warm and let cool completely. Delicious!

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