One of the most common vegetables that the hostess harvested for the winter is a zucchini. A variety of ways to preserve this mesh culture makes it possible to prepare delicious and useful blanks. With the help of the recipes presented below, you can provide yourself with your close delicious and useful canned food from zucchini for a long winter period.
Choose the right zucchini
For canning, it is recommended to take a slight zucchini. Such fruits during processing are characterized by higher taste. If the harvest on your homeland plot is slightly increasing, do not be upset. Zucchini is a universal vegetable, and choosing a recipe you like, you can always cook a delicious workpiece for the winter.
Ingredients for canning
To block the zucchini you will need:
- 6-10 pieces of zucchini, depending on their size;
- 3 onion heads;
- 2 carrots;
- parsley, kinse and dill;
- 6 pieces of laurel sheet;
- pepper pepper;
- 6 cloves of garlic;
- 0.5 stacks of salt;
- 1 stack of sugar;
- 3 liters of water for marinade;
- 2 stacks of 9% solution of acetic essence.
Sequence of work
Prepare vegetables and banks, you will facilitate the preservation process:
- Take 6 liter cans, wash them well.
- Sterilize banks in a water bath, at the rate of 10 minutes per each.
- In the bucket, put six tin covers, fill with water and put on a weak fire, so that the liquid is slightly boiled.
- In the pot of 4-5 liters pour three liters of water and put on fire to boil.
- Another container fill with three liters of water and put on fire, in the future this boiling water will need to be for the blanching.
- Wash the zucchini and cut them with circles, 1-1.5 centimeter thick.
- If it seems to you that the circles are vital, cut them in half.
- Greens also wash well and cut.
- When all preparatory work is completed, you can proceed to preservation.
Methods of preserving Kabachkov
We will present you two options, as quickly and tasty, close the zucchini.
First option
Zucchini, preserved by such a method, are obtained by crispy and delicious:
- In each sterile bank, decompose the cloth of garlic, 5-6 peas, one bay leaf and on a tablespoon of sliced \u200b\u200bgreenery.
- Next, lay the cut zucchini, leaving two centimeters to the neck of the cans free.
- Cooked water for blanching spread over all banks on the most thoroughly and let it stand for 5 minutes.
- While the vegetables are blanched, prepare marinade.
- In the boiled water, sugar and salt sugar, as soon as it boils - we pour vinegar.
- After five minutes, we drain the water with cans and pour boiling brine.
- Cover the cans with sterile covers.
- Using a twisted key clog.
- Banks are wrapped in a blanket or plaid, to once again sterilize.
- You can get banks after they are completely cool.
Second option
This method is simpler and less labor-intensive. Banks in this case are not necessary to sterilize, it is enough to wash it well. Start:
- Put the container with water, three liters, and bring to a boil.
- In the washed liter banks, put the greens, the bay leaf, pepper peas and the cloth of garlic.
- Place the tight zucchini in banks.
- When water boils, you need to pour into banks, so that the zucchini is completely covered with liquid.
- Leave for 10 minutes.
- Then you need to drain the water into the pan and bring to a boil again.
- Add 1 teaspoon of salt to each jar, 2 teaspoons of sugar and a tablespoon of vinegar.
- As soon as the water re-boiled, it is worth pouring into banks.
- Next you need to roll banks and bite them into the blanket.
- You can get after complete cooling, after a day.
Zucchini is a very tasty and healthy vegetable, which gives us summer. Canning and harvesting it for the winter, we ensure ourselves and our seven useful vitamins, almost for the whole year.
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