Preserves for Winter

It is no secret that when opening any canning, not all vegetables are eaten right away, especially if the jar is 3 liters. Then this preservation stays in the refrigerator for a long time, and all because its monotony becomes tedious. A great solution to this situation can be vegetable assortment for the winter without sterilization.

Many housewives know the pepper lecho without tomatoes as "white lecho." This is a very successful way to process a large harvest of peppers without much trouble, as the recipe is simple, and an appetizer made from marinated pieces of this vegetable with a unique taste will definitely not remain untouched.

To have year-round access to one of the most useful and healing berries, it is essential to make raspberry jam "Five-Minute" for the winter during the harvesting season. It's better to make it not liquid, but jelly-like, without a gram of any thickeners.

In cooking, sauces and gravies based on pureed tomatoes or paste are often used. To always have this concentrated product at hand, which takes up very little space and consists solely of tomatoes, tomato paste is prepared at home.

To be able to enjoy a glass or two of natural tomato drink without seeds, skin, and preservatives whenever desired, it is essential to prepare tomato juice for the winter at home. It can also be used for making various sauces and gravies.

Canned plum compote for the winter will delight at any time of the year, reminding you of the hot months and the abundance of summer's gifts from nature. This refreshing drink with a pleasant natural tartness easily quenches thirst, and the fruits can also be enjoyed.

These yellow fruits, even when fully ripe, remain quite sour. But you can make wonderful pitted plum jam with them, which has an unusual consistency similar to jelly.

These yellow fruits are the basis of the Caucasian sauce - tkemali made from cherry plums. Quite sour, with a slight sweetness, the taste of this plum ensures reliable preservation of the preparation without using vinegar and other acidifiers, and even without sterilization.

These dense pieces of vegetable, glowing in amber color, with an amazing, one-of-a-kind taste that has radically changed, absorbing the aroma and juice of citrus, are preserved in zucchini jam with orange.

Spicy, with a sour-spicy taste, not requiring long cooking, marinated eggplants with garlic are suitable for storage in a sealed form and for eating immediately after preparation.