Home canning is a great way to preserve all the benefits of vegetables during the cold season.
One of the popular options for blanks is a salad of tomatoes and peppers for the winter.
We present the best recipes and useful tips on cooking this dish.
Tomato and pepper salad for the winter - general cooking principles
In the list of ingredients for any recipe for a salad of tomatoes and peppers are present:
- sweet pepper
- vinegar or vinegar essence
- salt and other seasonings
Recipe variations are associated with the addition of various vegetables and seasonings to the main components.
As a rule, the vegetables are washed well first, the seeds are removed from the pepper, cut. Then they are treated with any of the methods (quenching, boiling, pouring marinade) and rolled into sterilized jars.
Sterilization can be carried out in several ways.
For a couple: turn the clean jars, then place them on the boiling kettle. You can also put the sieve on top of the boiling pot, and put the jars in the sieve with the neck down. The duration of the process depends on the volume of the can - 10 liters is enough for liter ones, and for 3-liter ones the processing time should be at least 15.
In the water: put the previously washed jars in a saucepan with a towel at the bottom, completely submerge in water, put on the stove. After the water boils, process for 15-20 minutes.
In the microwave oven: pour the water into well-washed jars so that it covers the bottom by 2 cm. Sterilize at a power of 800 watts for about 10 minutes.
In the oven: Turn over clean jars and place in a cold oven. Heat it to 150 degrees and sterilize for 10 to 15 minutes.
In addition, if you have a double boiler or aerogrill, you can also adapt them to sterilize the cans.
It is also necessary to sterilize the covers. They should be boiled in a small saucepan for 15 minutes. Close the banks recommend hot lids. In some cases, repeated processing is required. To do this, the cans already filled with salad should be lidded loosely, cover the bottom of a large pan with a towel, place the cans on it so that there is a bit of free space between them. Then pour water approximately on the shoulders and boil again for 15-30 minutes (increase the duration according to the volume). This is especially important in those recipes where the salad is laid out on the banks in the cold. Sterilization must be given special attention, otherwise the workpiece may deteriorate and become unsuitable for human consumption.
After rolling the cans, put them upside down, wrap them in a warm blanket and leave them for about a day, and then store them in a cool and dry place for storage.
Tomato and pepper salad for the winter - basic recipe
pepper bolg. - 1 kg
2 kg of ripe tomatoes, onions and carrots
granulated sugar - 1 glass
salt - 50 g
sunflower oil - 0.25 l
black pepper (ground)
vinegar - 0.12 l
Wash vegetables well. Pepper core of seeds, then cut into small pieces (not long). Cut tomatoes into slices, it is not worth chopping up much. Coarsely carrots, grate, cut the onion into quarters or cubes. Fold the chopped vegetables into large dishes (a bowl or a large-sized pan), pour in the butter, add sugar. Salad sprinkle with salt and black pepper. Extinguish until soft (40-60 minutes). When it is almost ready, pour vinegar. Stir well.
Immediately pour the mixture into prepared sterile containers and then proceed according to the general principle described above.
The output of the finished dish from a given amount of products is about 7 liters.
Tomato and pepper salad for the winter “Autumn gift” (with garlic, eggplants)
1 kg of sweet pepper, carrot, eggplant
tomatoes - 1.5 kg
bunch of fresh parsley
garlic - 0.2 kg
vinegar - 0.1 l
oil rast. - 2 glasses
granulated sugar - 0.2 kg
salt coarse - 40 g Preparation:
Wash vegetables, towel dry. Cut the pepper into oblong pieces. Cut the eggplants into medium cubes (with skin). Coarse grate carrots. Grind the tomatoes in a blender to the consistency of mashed potatoes. Finely chop the parsley. Crush garlic cloves in a special press.
Prepare the marinade separately: bring the mixture of salt, vinegar, sugar and oil to a boil and remove from the heat. Cooked vegetables marinated in large dishes for 40-45 minutes. Spread out into prepared banks, then proceed by the general method described above.
Tomato and pepper salad for the winter (with red beans)
3 kg ripe tomatoes
1 kg of carrots, sweet peppers, onions
6 glasses of beans
glass grow oil (sunflower)
125 ml of vinegar 9%
on 1 table. spoons of granulated sugar and coarse salt
black pepper to taste
Wash the beans, place in cold water, soak for 6-9 hours, then drain the water. Pour the beans again with clean water, cook for about 60 minutes over high heat, periodically adding water. Throw in a colander, leave aside until cool.
Grate carrots (large), chop the onion, simmer together in vegetable oil for 30 minutes. Cut the remaining vegetables, add to onions and carrots, mix. Then add beans, vinegar, add sugar, season with salt and black pepper. Simmer the salad for another 50-60 minutes, then fill the jars with it and act according to the general instructions.
From the number of products given in the recipe you will get about 9 liters of billets.
Tomato and pepper salad for the winter with rice
2 kg of tomatoes, carrots and onions
bolg pepper - 1 kg
pre-cooked rice - 2 tbsp.
rast. oil - 0.25 l
sugar - 1 tbsp.
coarse salt - 60 g
black pepper (ground)
vinegar - 125 ml
This salad is prepared according to the basic recipe, only at the end of cooking vegetables you need to add in it pre-cooked rice. Then fill the sterile container with salad and act according to the general principle.
Tomato and pepper salad for winter “Jelly” with cucumber and gelatin
water - 2 l
vegetables (tomatoes, fresh cucumber, onion, sweet pepper) - 1 kg each
fresh parsley - 1 large bunch
garlic - 30 g
acetic acid (essence 70%) - 3 tbsp. spoons
gelatin - 80 g
rast. butter - 6 tablespoons
granulated sugar - 0.1 kg
salt - 4 tablespoons without a slide
black pepper-peas - 15-20 pieces
Prepare three sterile one and a half liter jars. Boil water, 250 ml separated from the total, cool, use to pour gelatin. Pour sugar and salt into the remaining water, stir until dissolved. Wash and chop the vegetables. Onion cut into half rings, tomatoes - slices, cucumbers - slices. Pepper cut into long strips. Chop garlic with a knife.
Put 1/3 of pepper and garlic on the bottom of each jar. Top layers of the rest of the vegetables and parsley, two layers of each vegetable and greens. Dissolve the swollen gelatin, do not bring to a boil, and mix with brine. Pour 2 tablespoons of oil and 1 spoon of 70% vinegar into each jar, then pour the brine. After that, carry out the second stage of sterilization, then proceed according to the general principle.
The specified number of products is designed for 4.5 liters of blanks.
Tomatoes and peppers salad for the winter “Italian” with green beans and celery
tomatoes - 1 kg
300 g celery, onions, carrots, green beans
sweet pepper - 0.5 kg
olive oil (extra virgin class) - 1 cup
sugar, coarse salt - 1 tablespoon
wine vinegar (white) - 1 kg
Vinegar, celery and olive oil add an unusual flavor to this version of the salad.
Cut tomatoes into large chunks. Cut the peeled carrots into slices, celery into 0.5 cm slices, green beans into 5-6 cm slices. Chop onion into thin half rings.
Pour a small amount of water into a large enamel bowl, boil tomatoes in it for about 10 minutes. Add onions, carrots, beans. Simmer everything together for another 10 minutes. Pour the vinegar and oil into the mixture, add sugar and salt. Then add the rest of the vegetables and cook almost until ready - it will take about half an hour. Then fill the sterile jars with salad. This recipe requires a second sterilization step. After that, act according to a general principle.
From the specified number of products you get about 3 liters of canned food.
Tomato and pepper salad for the winter (with white cabbage and cucumber)
1 kg of the following vegetables:
sunflower oil. - 0.5 l
vinegar - 0.25 l
sugar sand - 1 cup
salts - 40-50 g
Wash vegetables thoroughly. Chop cabbage, chop tomatoes into large slices, cut onion into half rings, cucumbers into slices. Pepper cut into long pieces. Coarse grate carrots.
Add all the vegetables to the pan, pour vinegar and butter, add sugar, salt. Stew all together for 30 minutes. Ready hot salad decomposed in a sterile container. Further act on the general principle.
Spicy tomato and pepper salad for the winter (with green tomatoes)
green tomatoes - 4 kg
bolg pepper - 1 kg
hot pepper (red) - 1-2 pods
greens (parsley and dill) to taste
0.2 kg of garlic
0.2 kg of granulated sugar
0.2 liters of vinegar
1 cup of butter
salt to taste
Cut the tomatoes into cubes, and pepper - into small pieces. Chop the garlic with hot peppers and herbs in a food processor. Put all the ingredients in a large dish and cook for 7 minutes after the start of boiling. Due to the short cooking time, the pepper will turn out slightly crispy.
Next, roll up the banks, following the general instructions.
Tomato and pepper salad for winter “Lecho” (with zucchini)
zucchini, tomatoes, sweet peppers - 1 kg each
onions (it is better to take red salad) - 0.2 kg
carrots - 0.5 kg
oil rast. (sunflower) - 0.15 l
Acetic Essence 70% - 0.18 L
garlic - 10 g
sah. sand - 1 tbsp. spoon
salt - 30-35 g
Wash the vegetables. If the zucchini has a hard core, it should be removed. Oblong slices cut the peeled carrots and peppers. Onions and zucchini cut into half rings. Rinse the tomatoes with boiling water, then it will be easy to peel them off. Pure in a blender.
Pour 30 ml of oil into the pan, put the onions and carrots out until they are soft. Add pepper and zucchini, simmer for 5-6 minutes. Ready vegetables pour tomato sauce, add sugar and garlic. Cook for about 30 minutes. At the end, pour in the vinegar, stirring thoroughly. Next, pour on banks and act according to a general principle.
By the way, the composition and ratio of vegetables in this recipe can be changed at will. This amount of food is enough to make 3 liters of lettuce.
Tomato and pepper salad for the winter - useful tips and cooking tips
Choice of raw materials. In order for a salad to turn out tasty, you need to choose high-quality and fresh vegetables for it. What to look for when choosing them?
When buying or selecting vegetables for harvesting tomato and pepper salad for the winter, you need to consider a few things:
Pepper is better to use juicy, with thick, fleshy walls. To determine how long the fruit was picked and not to be mistaken with the freshness of the product, slightly crack the stem. If a clear juice comes out, you can safely take such a pepper. Do not buy the fruit with dark spots and swollen skin - a sign of infection with a fungus.
Tomatoes should be taken without branches, as really ripe vegetables are usually easily separated from them. It is believed that small, strong varieties like “cream” are best for canning.
Hygiene. Maintaining sterility is the main rule of successful home-made products. In addition to thoroughly sterilizing the cans, you must work in a clean kitchen and wash your hands thoroughly.
The degree of fullness of cans. There should be no more than 1-2 cm of space between the vegetables and the lid, otherwise the canned food may explode from the increased pressure inside the can.
Covers. Currently, you can buy any kinds of covers. If you prefer a threaded cap, choose lacquered, without chips. Contact of vegetables and metal can negatively affect the taste of the blanks. Also, do not use very old covers. Bank integrity. To check the bank for the presence of imperceptible at first glance damage, you can lightly tap on it several times with a pencil. If everything is in order, then the sound will be ringing, if there are cracks somewhere, the sound will be deaf, the glass will rattle. Pay attention to the thickness of the seam. If the seam is thick, the cover will not fit tightly enough.
Storage. A temperature from 0 to 25 degrees is permissible for storing vegetables blanks; however, the best temperature is no higher than 15 degrees. It is desirable that the temperature was constant. In no case should not use canned with swollen lids. Vinegar increases the acidity of canned food and prevents the development of botulism.
Tableware. The best option for processing vegetables before rolling is considered to be enamelled dishes, since it eliminates the contact of products with metal, which can affect the taste. It is also advised to stew or boil vegetables under a closed lid, so that useful substances are better preserved - some of them are destroyed more quickly when in contact with air.