Canned salads – the best recipes. howcorrectly and tasty cooked canned salads.

Canned salads – general principles and methods
preparations

The modern pace of life teaches us to save time, in this
the case is won by those who distribute cases well in advance.
Salad canning is a process for those who want to decide.
two problems at once – long-term storage of vegetables and fruits and
preparation of products for quick use. Just a little
during the summer season, in winter and spring you will be provided
wonderful delicious ready made salads that are wonderful
Will add 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 shortage, but recipes from the cherished
jars are overgrown with new details and variations, and today
store salad, even the most delicious and expensive, in any
the comparison does not come with homemade pickled peppers
vegetable garden.

Salad is a truly versatile food. With the advent of
preservation – that is, special processing of food,
which reduces to no the vital activity of many microorganisms,
able to spoil the products we got the opportunity to pamper ourselves
овощными салатами собственного preparations круглый год.

Most of the recipes consist of the most common and
available dishes: tomatoes, peppers, eggplants, carrots and cucumbers.
Almost all recipes for canned salads come down to
cutting pieces of the same size, stacked in jars
layers or mixed, and poured marinade with vegetable
oil There are few people whom these delicacies will not
soul, so roll up your sleeves, and fight!

Canned salads – food preparation

Canned salads can be divided into tomato,
eggplant, beetroot, cucumber and pepper salads, but most of all
common assorted. Almost all of them are prepared one by one.
principle, differ only in the number of ingredients, so please
titles. In addition to vegetables, you need to stock up on spices – this
garlic, hot peppers and a variety of herbs – dill, parsley.

Для preparations салатов берутся крепкие, твердые, даже чуть
unripe vegetables. The fresher the vegetables, the tastier it turns out.
canned food, and longer stored. Of course it’s best to pick vegetables.
from the garden. But if you do not have this notorious bed, you can
success and use the market option, just need to choose those
products that were not in the open sun for long
condition.

Canned salads – the best recipes

Recipe 1: Canned Desyatochka Salad

Summer abundance of vegetables to use. This very popular
A snack made from vegetables and prepared simply: how convenient is it to measure
vegetables by the piece – no pounds, weights and other
difficulties.

Ингредиенты: Помидоры, перец, морковь,
eggplants (10 each), garlic (1 head), hot pepper (1 piece),
sugar (1 tbsp.), salt (1 tbsp. spoon), vegetable oil 1
glass.

Способ preparations

Large eggplants are cleaned, and small ones are simply cut into cubes,
Tomatoes cut into large pieces. Peeled seed pepper cut
large slices, bitter pepper is cut very finely. Carrot
rubbed on a coarse grater or cut into strips. Garlic finely
is cut. Prepared vegetables are mixed in the pan with the rest.
ingredients, and brought to a boil over high heat. Stew 1.5
hours, decomposed into sterilized jars and roll up. Flip and
leave to cool.

Recipe 2: Canned Rainbow Assorted Salad

Assorted really turns rainbow, in a transparent marinade
multi-colored vegetables look very elegant and appetizing. it
a wonderful decoration of the holiday table or a great snack for
family dinner, in general, a separate ready-made dish for any
feast

Ингредиенты: огурцы (2 кг), помидоры (кг),
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 of 5 peppercorns and
on a couple of bay leaves. Next, the layers are vegetables in the following
order: cucumbers, squash, peppers, zucchini and tomatoes on top.
Each layer is laid with greens. Marinade prepared from 1.5 liters
water and citric acid. Boil and cool to 60 degrees,
pour 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 a variety of pink giant tomatoes, a salad
it will turn out more refined, but it is possible to take also ordinary cream.
In winter, this salad is tastier than from winter tomatoes, just drain
pickle and add some freshly chopped onion.

Ингредиенты:Для маринада: Вода (1 литр), соль
(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, fragrant 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 cucumbers into circles, and
sliced ​​tomatoes without stirring and without hurting them once more.
Distributed by liter banks. Pour the juice into the pot and boil,
diluting with water. Marinade: add salt, sugar, vinegar, bring to
boil and pour the banks on the shoulders. Add 4 to each jar
black peppercorns, 1-2 peppercorns allspice. Sterilize
8-10 minutes.

Recipe 4: Canned Tatar Salad

Tomato sauce is used as a sauce in this Tatar salad.
the juice. 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.

Ингредиенты: Баклажаны(4-5 кг), чеснок(2
heads), onions (2 heads), carrots (2 pieces), apple (2 pieces), sweet
red pepper (2 pieces), tomato juice (2 liters), vegetable oil (2
cup), vinegar (1 cup), half a glass of salt.

Cooking method:

Cut eggplants into small cubes, chop garlic, onions,
grate the apple, grate the apple, chop the pepper finely.
Mix tomato juice and vegetable oil, heat and add to
Sauce onion, carrot, apple and pepper. Boil. To add
eggplant and cook for 45 minutes. The finished “song” fits into
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 experienced
cooks

The first thing you need when preparing for canning is
stock up with a seamer and tongs, and prepare a set
kitchen utensils – enamelled bucket and bowls, large pans
sizes, measured capacities, colander, grater, meat grinder, and also
metal covers. You can use new cans with lids
– twists. Also take care of spices and salt. You will need:
black pepper, bay leaf, allspice, greens. Banks
checked for chinks and cracks, washed out, sterilized
and dried. To increase the boiling time in the water can
add a little salt. When removing the jar, place it only on dry
surface, otherwise it may burst.