The basic principles of the most delicious appetizers for the winter. Home "cannery": its snack for the winter - the most delicious!

The basic principles of the most delicious appetizers for the winter. Home

No crisis is terrible, no sanctions to scare our housewives. You could even say that the crisis and sanctions are the eternal engine for our creative and homely women.

Even if the family does not have the cherished six hundred parts, which completely provide the family with vegetable products for the winter, there is always an opportunity to buy on the market, because in the summer it is cheaper to find several valuable recipes, the most delicious and unusual snacks for the winter, and fun , tastefully celebrate New Year and Christmas in Russian.

The most delicious snacks for the winter - the basic technological principles

Home “canneries” are launched with the first shoots of sorrel, wild garlic or dandelions, and stop working when the last green tomato is placed in the jar, and if necessary, we can also preserve the oranges with bananas in case of a regular list of sanctions. But the most powerful argument in favor of home-made products is that tasty snacks are made only at home, and therefore Russian housewives have a wealth of experience and a huge, inexhaustible stock of recipes for winter salads and snacks, for every taste.

In connection with the above, recall that vegetables and fruits for canning should be sorted, washed thoroughly, it is not necessary - this is an axiom. Sterility is the absence of germs that spoil food and mood — the number one rule in canning.

But even well-washed vegetables are eventually attacked by microorganisms that spoil them. The main point of canning is to hide a product from harmful microbes, which are so numerous and so different, that you have to understand, at least superficially, with what methods you can fight them.

Microbes die from a high concentration of sugar, acid or salt, they do not like the high or low temperature, and they die without oxygen. You can fight with them in different ways of canning, but if you want in winter not sweet jam, and not dried fruit, and not just pickled cucumbers or sauerkraut, then the universal option is canning snacks and salads in jars. This is a snack, a side dish, and in some cases a full breakfast, lunch or dinner, if we talk about porridge with meat, vegetable stew or stuffed peppers. The second main rule is sealing tightness. It is impossible to get rid of the germs completely: they appeared on the planet before people, there are billions of them, but there is good news - in a jar of food, without air, they die, regardless of how much salt, sugar or vinegar the hostess put in the appetizer.

Of course, it is impossible not to pay attention to the temperature treatment, in which most microorganisms die in the process of cooking. In addition, when heated (pasteurization, sterilization), air is displaced from the can, which provides an almost vacuum environment inside the can and prevents the development of fungi or mold. There are ways of home canning without pasteurization, but they can be used only in cases where it is possible to store jars after capping in a cool room, so it’s best not to risk even if you add significant amounts of vinegar or salt to preserve food.

If you follow all these rules, you can preserve any salads for the winter, to your liking, and even feel free to experiment, in search of your own new recipes.

1. Snack for the winter from tomatoes - the most delicious


Tomatoes and pepper - 1.5 kg each

Tomato puree 1.5 l

Eggplant 750 g

String beans 350 g

Parsley, celery 200 g

Salt 50 g

Output: 10 - 11 cans of 0.7 l


To prepare a snack, you need to select dense meaty tomatoes and peppers in the same quantity. Soft and overripe tomatoes are suitable for making pouring: for about 1.5 liters of thick tomato juice, you need to select about 6-7 kg of tomatoes.

Start by making tomato fillings. Sort the tomatoes, remove the fruit with traces of spoilage, wash and chop. Put in a saucepan, cook until boiling at low temperature, stirring occasionally. When it boils, remove from heat, cool and rub through a sieve. If there is a juicer, the task is simplified: it remains only to prepare the juice and boil it until light thickens. Put your favorite spices in the prepared pot, add salt and add some sugar. Garlic, coriander and cloves are very decorated with tomato dishes. If you like spicy, add chili or cayenne pepper. In addition to taste, the listed spices are excellent natural preservatives.

Wash the whole and dense fruits of tomatoes, make cuts on the skin, blanch, and then cut into four parts and remove the seeds. For a snack, it is better to choose varieties of tomatoes with a low grain content and dense pulp.

Washed peppers cleaned, removing the stem and grains, cut into cubes. Cut eggplants in the same way as pepper; put them in salted water (ten percent solution), soak for a couple of hours to bitterness. Then let the water drain.

String beans, after washing and removing the stem, cut into sticks, the same length with eggplant and pepper.

Pepper and beans, immerse in boiling water for 5 minutes, and then pour with cold water, dry.

Prepared vegetables dip in boiling tomato sauce, simmer for about twenty minutes. Vegetables should not be too soft so that after pasteurization they retain their shape.

Lay the chopped greens and slices of blanched and chopped tomatoes into prepared jars. Spread the prepared vegetables on top, along with the tomato fill.

Cover the jars with sterile caps and pasteurize for half an hour. You can put a snack on a tray filled with water and pasteurize it in the oven at 200 ° C for fifteen minutes. Banks immediately after pasteurization, seal and turn. Cover with a warm cloth. When cool, flip and transfer to the pantry.

2. The most delicious snack of peppers, apples and zucchini


Apples, sweet and sour with dense pulp

Squashes (young fruits)

Salad pepper (different colors)

Apple Cider Vinegar (Lemon Juice) 250 ml

Salt 30 g

Honey 140g

Water 1 l





Currant leaves and cherries, fresh

Horseradish (roots)

Mustard seeds


Wash assorted vegetables. The ratio of apples, zucchini and peppers is 1: 1: 1. Cut the core out of the peppers and apples. Cut everything into rings and circles. For the marinade, boil water with salt and honey. Vinegar or fresh lemon juice should be added when boiling the pot again, along with herbs and roots.

Lay vegetables and apples in jars, cover with hot marinade, and cover with lids. Wrap a warm cloth, leave to cool. Pour the cooled marinade into the pan, let it boil, add lemon juice or vinegar and spices. Bring to the boil again and fill the jars with vegetables to the top. Cork caps immediately, wrap up again.

3. Delicious pepper with vegetables and rice - appetizer, main course and side dish for the winter

Ingredients per jar (2 l):

Salad pepper 8-10 pcs.

White cabbage 400 g

Steamed rice, boiled 150 g

Dried paprika

Carrots 200 g

Ground coriander

Chile (powder)

Onions 100g


Vegetable oil 100 ml


Tomato juice 0.5 l


Vinegar 9% 40 ml

Bay leaf


Collect small peppers, wash, remove the stalks with seeds, chop with a needle and blanch for three minutes, dipping into boiling water. Get out of the boiling water and cool in ice water. Dry it.

Thinly chop the cabbage (choose winter or autumn variety). Wash carrots, peel and cut into strips. Put the vegetables in a saucepan, add spices to taste and salt, mix, leave for a while.

Drain the juice in the pan, add tomato juice (you can use mashed potatoes or pasta), vegetable oil. Bring the fill to a boil, boil for 5-7 minutes.

To chopped vegetables, add rice, boiled until half cooked and washed in cold water. Stuff the peppers, place them tightly in jars, pouring hot liquid.

Pour vinegar into the filled jar, put bay leaves on top, cover with a lid.

Fill a large pan to half the level with water. Warm up to 50-60 ° C. Carefully immerse filled cans in hot water. Sterilize 60 minutes jar volume of 2 liters; 45 minutes - 1 l. Sterilize time, record from the moment of boiling water.

4. Snacks for the winter: salted eggplants - the simplest and tasty billet


Dill (leaves) 500 g

Eggplant 5 kg

Garlic 300g


Salt, cooked 150 g


Bay leaf

Output: 10-11 cans (1 l)

Cooking Technology:

Pick an eggplant medium size, technical ripeness. Remove sepals, wash, chop with a fork. Blanch in boiling water for 5 minutes. Quickly transfer to cold water. After cooling, make longitudinal cuts for each fruit, leaving only the base uncut.

Prepare gruel from chopped dill leaves, chopped garlic and salt, chopping the ingredients in a mortar, or chopping them with a blender.

Prepare a mixture of rubbed eggplant from the inside, in the cuts. Place them under the yoke, setting the board with vegetables on the drip tray.

A day later fill the eggplants liter jars. Lay them vertically, but not too tight. Fill with boiling water, put in each jar a few bay leaves, pepper. If desired, add spice - bitter pepper.

Banks with lids, but do not roll up. Wait 3-4 days. During this time, the vegetables are salted. Drain the brine, boil. Fill the jars with them again to warm up the eggplants. An hour later, drain the brine again, re-bring it to a boil, fill the jars and roll up with sterile caps.

In winter, salty eggplants cut into pieces, add fresh or onions, fragrant vegetable oil. This is a simple and delicious snack and side dish to your favorite potatoes.

5. Korean cucumbers with carrots


Refined sugar 120 g

Carrots 0.5 kg

Table vinegar (9%) 120 ml

Fresh cucumbers 2.0 kg

Rock salt, kitchen 50 g

Seasoning for Korean carrots (dry mix) 20 g

Garlic 60g

Oil, refined 150 g


Choose mature and sweet red carrots with blunt noses, wash well, peel and chop on a special grater. Sprinkle with dry seasoning, sugar and salt, add vinegar. Set aside for half an hour, until the juice stands out. Wash the cucumbers, pre-holding them in water. If necessary, clean them from rough skin. Cut into strips, like carrots. Combine and mix the vegetables. Transfer the cucumber and carrot salad to prepared clean jars (0.5 l). Pasteurization time - 10 minutes. Immediately cork hot jars, turn them over. Cover with a warm cloth on top, and soak until cool.

6. Salad with corn - the most delicious appetizer for the winter


Sweet corn (grains) 2 kg

Red carrots 700 g

Onions 250 g

Salad pepper 500g

Water 2.5 liters

Large kitchen salt 180 g

Sugar 250 g

Vinegar 9% 300 ml


For canning choose sugar varieties of corn, milky ripeness. Snacks require corn kernels. To determine how many cobs you need to buy or collect to cut 2 kg of grains, please note that the weight of the rod in one cob is about 25-30%. That is, the mass of grains in one cob is 70-75%, depending on the humidity and degree of maturity of the corn. Grains should be dense, but not too soft, pastel yellow. If the cover leaves are already dry and yellow, the cob seeds are dry, hard and not suitable for canning.

Boil cobs in salted water; soak them in the same water until cool. Peeled peppers cut into cubes. Salad will look very nice in the bank and on the table, if all components are the same size and shape. Therefore, choose a colorful pepper, and cut it finely. Also cut carrots, onions. Separate the seeds from the cobs with a knife.

Combine the components of the salad, mix and fill sterile jars. Fill with boiling water, cover with lids, wait until the banks warm up and the water cools down. Drain and fill the containers with marinade, brought to a boil.

Boil the water by adding salt and sugar, and after 5 minutes - vinegar. Fill them with a jar of salad, and move the snack in a container with hot water (about 70-80 ° C). Cover the jars with lids, close the pot with a lid and pasteurize the jars: 0.5 l - 40 minutes, 0.7 l - 50 minutes, 1.0 l - 1 hour.

Seal the banks one at a time, immediately pull them out of the pan and turn them over. It is advisable to keep a snack salad in a cool, dark place, since corn is a capricious product.

The most delicious snacks for the winter in banks - tips and tricks

Sometimes you want to make preparations for the winter from products that require complex heat treatment, special pasteurization conditions. For example, sweetcorn, legumes contain a lot of starch, and this complicates their harvesting in canned form. Starch, ultimately - it is carbohydrates that cause fermentation even at room temperature, which is fraught with "explosion" of reserves in the closet, after a few days.

What to do? If there is still no domestic autoclave in the house, which allows long-term sterilization of jars with peas, corn fish and meat, in a sealed form, then try another way:

Get a few clips for cans - it will be a useful acquisition, taking up little space, always necessary in the economy.

With the help of these simple devices, jars can be sterilized for a long time and at a higher temperature than pasteurization.

Please note: what is commonly called sterilization in everyday life - ordinary heating of preservation at the boiling point of water (102-105 ° C), is actually pasteurization. Sterilization occurs at a higher temperature - from 110 to 140 ° C and higher, depending on the biochemical composition of the products.

In order to create such a temperature at home, it is necessary to add ordinary table salt to the water for sterilization. To increase the boiling point of water by 10 ° C, 60 g of common salt must be added to one liter of water for sterilization.

But these measures are not enough. As you know, a strong saline solution pushes objects placed in it to the surface. That is, there is a risk that during pasteurization, banks in saline solution will be pushed to the surface, where the boiling point is lower, and just turn over.

To avoid this, put a soft cloth on the bottom of the sterilization pan, put the jars closed with clamps, put a board or a lid of smaller diameter on their lids, and a yoke that will hold the jars during sterilization on the bottom. Sterilization should take place in a sealed container so that canned food warms up as much as possible. After sterilization, glass jars can be pulled out only when they are completely cooled in salted water. The duration of sterilization depends on the contents of the cans.

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