Summer in the bank: canned tomatoes, cucumbers, zucchini

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Still, the preservation of a variety of vegetables is a great invention of mankind. We harvest in summer and autumn, and we have the opportunity to enjoy it all year round. Well, in any case, winter is for sure. Is it bad when it’s cold outside, open a jar of mixed vegetables? And it’s getting warmer in the house.

Assorted Tomatoes, Zucchini and Cucumbers

What is required:

  • small tomatoes - 2 kg;
  • medium-sized cucumbers with pimples - 2 kg;
  • small zucchini - 2 kg;
  • Bay leaf;
  • dill for salting;
  • horseradish leaves;
  • pepper peas.

On 2 liters of marinade:

  • coarse salt - 0.18 kg;
  • vinegar - 0.09 kg;
  • sugar - 0.15 kg.

There are recipes with sterilization, this one excludes it.

What to do:

  1. Initially, you need to prepare the vegetables well. Rinse tomatoes, zucchini and cucumbers, horseradish leaves under cold water. Process the garlic. Zucchini cut first across to the medium thickness of the mug. Then cut each circle into 4 parts.
  2. Rinse three-liter cans with soda. Pour boiling water. Place a few cloves of garlic on the bottom. Then the inflorescences of dill, two leaves of parsley. Top with a few peas of pepper.
  3. Put cucumbers in the jar. It will be better if you can put them in one place.
  4. Tomatoes are laid tightly on the cucumbers. Repeat the laying of garlic-dill-lavrushka-pepper.
  5. Tightly place the sliced ​​zucchini. Pour in hot water. Close cans with lids. Leave for a quarter of an hour.
  6. Pour water into a large container (preferably in an aluminum pan). Pour coarse salt, vinegar and granulated sugar into it. Boil the marinade for 3-4 minutes. Then pour it back into the cans. Roll up the cans. Turn "upside down" and wrap in a warm cloth.

Assorted vegetables from the chef (in tomato paste)

What is required:

  • cherry tomatoes - 1 kg;
  • cucumbers of the smallest variety - 1 kg;
  • Yellow squash - 1 kg;
  • small squash - 1 kg;
  • onion sets - 1 kg;
  • basil - 1 bunch;
  • garlic - 1 head;
  • juniper berry - 20 berries;
  • coarse salt - 0.06 kg per liter of liquid;
  • granulated sugar - 0.15 kg per liter of liquid;
  • vinegar (6%) - 0.05 ml per liter of liquid;
  • tomato paste - 0.3 kg;
  • peppercorns;
  • currant leaf;
  • horseradish leaf;
  • dill umbrellas.

What to do:

  1. Rinse cans with soda. Sterilize in the way that you prefer, to which you are used to - there is no difference.
  2. Process and prepare all products.
  3. Rinse the cherry under cold water. Peel the onion and garlic (do not chop). Rinse the zucchini under cold water. Cut into circles about 1 cm thick. Rinse cucumbers and squash under cold water (do not cut).
  4. Further, following the order, lay out the ingredients in the container: leaves of currant, horseradish, dill, juniper berries, peas, basil, garlic, cucumbers (stand). Then, again - spices and seasonings, already on them - cherry. So lay down all the products. Place the zucchini in the last layer.
  5. Fill the filled containers with boiling water. Cover with tin lids. Cool completely.
  6. Drain the water into a large aluminum pan (or enamelled). Add sugar, coarse salt to it and boil until boiling. Remove from heat, pour vinegar with tomato paste.
  7. Pour all the cans with this marinade and immediately roll up the boiled lids.

Now for the winter you have delicious vegetables: both as a side dish and as a cold snack.

Zucchini with tomato paste in a slow cooker (caviar)

For some reason, it is believed that it is impossible to cook delicious squash caviar at home. Very wrong opinion, and this recipe will convince you of this. And most importantly - making caviar can be very simple.

You will need:

  • a pair of large zucchini;
  • a pair of large onions;
  • 200 gram can of tomato paste;
  • the same amount of mayonnaise;
  • large clove of garlic;
  • a couple of teaspoons of sugar and salt;
  • some vegetable oil;
  • as much vinegar.

And do it like this:

  1. Wash zucchini, peel.
  2. To grind. To do this, use a blender or meat grinder.
  3. Do the same with onions.
  4. Pour oil into the multicooker bowl, lay a mixture of zucchini and onions, which must be thoroughly mixed.
  5. Solim. We turn on the quenching mode. If the mode is high-speed, then it will take 60 minutes, and in normal mode - a couple of hours. Be sure to open the steam vent valve.
  6. Load the remaining products, except for the garlic, which is added at the end. Stir and simmer again for at least half an hour.

Canning tomatoes, zucchini and cucumbers in tomato juice

What will be required for canning in tomato:

  • zucchini - 2 kg;
  • small cucumbers - 2 kg;
  • tomatoes - 2 kg;
  • squash - 1 kg;
  • garlic - 1 large head;
  • hot red pepper - 1 per jar;
  • dill - stems and umbrellas;
  • coarse salt;
  • peppercorns;
  • vinegar 9%;
  • tomato juice;
  • cloves - 15 pcs.

What to do:

  1. Rinse the cucumbers. Trim the tips. Soak in cold water for 1.5 hours.
  2. Rinse the tomatoes, remove the beaten-crushed.
  3. Wash zucchini and squash. Zucchini cut across slices. Then cut the circles in half. Squash is not cut if small. Large - in half or quarters.
  4. Rinse the pepper. Wash hands thoroughly after it.
  5. Then sterilize the jars and dry.
  6. Paste tomatoes with a wooden skewer at the stem.
  7. Bookmark products in jars in this order: hot peppers, cucumbers (stand), zucchini, tomatoes, squash. Pour boiling water. Leave to cool completely.
  8. Peel the garlic. Process dill.
  9. Drain the water from the cans. Pour 0.06 kg of salt, sugar 0.05 kg. Boil, add dill, spices. Cook again for 5 minutes. Strain. Add garlic and pour tomato juice a minute before cooking. Strain again. Cool a little, pour vinegar. Assorted marinade can be cooked in a slow cooker - it’s even more convenient.
  10. Pour the marinade into the jars. Roll up. Cover with something warm. Cool completely.

The calculation in this recipe goes to a 3 liter jar.

Assorted cut vegetables

What is required:

  • small tomatoes - 2 kg;
  • medium cucumbers - 2 kg;
  • small zucchini - 2 kg;
  • yellow pepper - 0.6 kg;
  • fresh garlic - 0.15 kg;
  • chili pepper - 2 per jar;
  • dill - stems and umbrellas;
  • coarse salt, sea;
  • peppercorns;
  • vinegar 6%;
  • Bay leaf;
  • cherry leaf.

What to do:

  1. Wash all vegetables under cold running water.
  2. Remove the tips from the cucumbers. Cut into circles 1 cm thick.
  3. In zucchini, remove the stem and tip. Cut into circles 1 cm thick.
  4. Process the pepper by removing the seeds. Cut into rings. Hot peppers do not cut. Peel the garlic (do not chop).
  5. Store food in sterilized jars. First put the garlic and cherry leaves. Then the cucumbers. They have bell peppers. Tightly lay the tomatoes on it. On tomatoes - zucchini. On top is a pod of hot pepper. Pour boiling water over all cans.
  6. Cook the marinade. Put all the spices in boiling water. Boil. Strain. Cool. Pour vinegar. Pour the marinade into the jars. Roll up.

Wrap in warm, thick cloth until completely cooled.

Tomatoes, zucchini, cucumbers with carrots and cauliflower

What is required:

  • small tomatoes - 0.5 kg;
  • small cucumbers - 0.5 kg;
  • average carrots - 0.15 kg;
  • cauliflower - 2-3 inflorescences;
  • onion sets - 0.1 kg;
  • Bay leaf;
  • cloves;
  • dill.

For pouring marinade:

  • vinegar 9% - 0.045 l;
  • coarse salt - 0.05 kg;
  • granulated sugar - 0.015 kg.

Products are taken per liter can. If you need more, calculating the number of products will be very simple.

What to do:

  1. Rinse, dry and process vegetables.
  2. Peel the onion. Cabbage is divided into small inflorescences. Peel and chop the carrots. Remove pepper stalk, internal partitions, seeds from pepper and cut into large triangles.
  3. Sterilize the jar. Put lavrushka, spices, and then all processed, prepared vegetables in random order into it.
  4. Boil water in a pan. Pour in sugar. Pour in the vinegar. Boil for 5 minutes. Then pour the resulting marinade into a jar of vegetables. Cover the jar with a lid. Sterilize 10 minutes from the start of boiling water.
  5. After that, roll up the jar. Flip over. Cool completely without warming.

Assorted vegetables for the winter (video)

Spices and spices you can add or change to your taste: someone likes the taste of a leaf of horseradish, someone - a sheet of cherry. And someone prefers to preserve without extraneous tastes in general. Everything is in your hands - we preserve and enjoy. What else does a good housewife need?


  1. Jeno

    Dear administrator! You can write information about your blog on my message board.

  2. JoJolkis

    Dams in most cases it is!

  3. Tuzragore

    Congratulations, great idea

  4. Eron

    But are the variants still possible?

  5. Khuzaymah

    There is something in this. I will know, thank you very much for the information.

  6. Beadwof

    The post is not unambiguous. you cannot rush to extremes.

  7. Negami

    This matter of your hands!

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