From fish trivia, and not only from it, you can prepare a gorgeous appetizer that just flies off the table. These are homemade canned fish, which for some reason are always compared to store food. Even the names of the recipes necessarily sound something like this ... ›

Sauerkraut is perhaps the simplest recipe for preserving this healthy vegetable. When cabbage is boiled, almost half of such a useful vitamin as B9 (folic acid) is destroyed in it, but during fermentation, all vitamins remain intact and even added! The amount of vitamin C, for example, increases several times, reaching 70 mg per 100 g, and vitamin P in sauerkraut is 20 times more than in fresh. ›

Some 20 years ago, only a few heard about ketchup, and store shelves were occupied by half-liter cans of Krasnodarsky tomato sauce. As children, we ate it almost in cans - with bread, until heartburn, it was delicious! And then ketchup appeared - oh, this bliss ... With it you could eat literally anything. But here's the bad luck - the more types of ketchup appear in stores, the less likely it is to buy real tomato sauce with spices and seasonings, more and more starch, and dyes, and preservatives ... There is only one way out - to cook ketchup yourself. ›

Crispy pickled cucumbers are the dream of every housewife. To achieve the desired result, many of them have to go through a difficult path of trial and error. But in fact, cooking crispy pickled cucumbers for the winter is not at all difficult, you just need to know a few important secrets. ›

Cook a wonderful cone jam, it's not difficult even for a novice housewife. There are many recipes for its preparation, among them you can choose both simpler and more refined. The main thing is to do it correctly, observing the technology of the recipe you have chosen and listening to our useful advice. ›

This seasoning is called "Gorloder", "Hrenodera", "Ogonyok" seasoning, Russian adjika, "Horseradish", "Cobra", "Vyrviglaz" seasoning, "Thistle", "Shitty snack", "Horseradish", but in general it's just horseradish dining room. Unless the options for additives are countless. For those who cannot imagine life without thrills in the culinary sense, Culinary Eden has prepared a selection of hot seasoning recipes. It's easy to cook shit ... ›

Each housewife strives to preserve in vegetables harvested for the winter a maximum of vitamins, which will provide the benefits that our body needs so much in winter. Pickled garlic is just one of the ways to get both benefits and a wonderful preparation with which you can season a variety of dishes, serve to the table in addition to meat dishes. ›

With the arrival of spring, a new harvesting season began. But what kind of blanks can we talk about when the snow has just melted, and the first greens have just begun to appear? Together with the first greens, wild garlic begins to appear - a plant familiar to many for its light garlic taste and a whole list of vitamins and nutrients. ›

Perhaps no New Year is complete without tangerines. This is not only a tradition that cannot be changed, but also a great pleasure from contemplating bright, uplifting fruits, and an aroma that instantly plunges all of us into the atmosphere of the New Year holidays. How do you want to prolong all these sensations longer! Anything is possible - make tangerine jam! ›

The pumpkin is perfectly stored in its natural form, so to speak. And everything would be fine, but not everyone has the opportunity to put a dozen or a half orange balls for storage in an apartment, therefore, most often city housewives prefer to preserve pumpkin. One option for preserving pumpkin for the winter is pumpkin jam. Those who have never tried this jam should, at least for the sake of experiment, try to cook a couple of jars of amber delicacies. ›

Pickled cucumbers have long ago become a primordially Russian product, in the preparation of which there is no doubt that there is no equal to us, and the accompanying brine is also our Russian drink, the surest remedy for a well-known ailment to all. ›

If corn is the queen of the fields, then pumpkin is the queen of vegetable gardens. That's it, no more, no less! And it is not for nothing that this is the name of this huge miracle. Pumpkin contains a lot of carotene - almost as much as carrots! - which normalizes metabolism, accelerates cell renewal, maintains the strength of teeth and bones. She is also the leader among vegetables in terms of iron content. Pumpkin contains vitamins C, B6, B2, E, micro- and macroelements. ›

BEST AND SUPER TASTY STEP-BY-STEP RECIPES FOR WINTER SUNSET

In the vast expanses of this section, I will introduce you to a huge number of preservation recipes. The most important detail in any seaming is the maximum preservation of the taste of the canned product. Preservation products have an important advantage, namely the ability to preserve for a long time.

Almost all types of products are subject to rolling, be it meat or berries, fish or vegetables and much more. Exotic fruits such as pineapples are also canned. A product subject to rolling, of course, loses some of its useful and healing properties, however, according to taste criteria, it sometimes even compares favorably with its fresh counterparts. Use the recipes I offer - lick your fingers.

I bring to your attention the following recipe for canned seaming. This adorable food is the best fit for a male company that has gathered for short gatherings, especially after a hard day's work.

Pickled cucumbers and tomatoes, various assorted vegetables, jam and fruit compotes - if all this has become too commonplace for you, then by all means take a look at this culinary selection. Unusual preparations such as cucumber jam, carrot cheese, potato starch, cooked at home, simply excite the imagination. These and other, no less interesting and original, blanks for the winter you can find in this section of the site. Having learned how to cook certain unusual recipes, you will definitely be pleasantly surprised! If you choose a step-by-step recipe with a photo, then you will cope with the work easily and simply.

The best recipes with photos

The last notes

There are many ways to harvest plums for the winter. I prefer to keep the plums in the freezer. When frozen, taste, product type and vitamins are preserved. Plum frozen in syrup is most often used by me for baby food, making desserts and drinks. Children who often eat poorly eat such a preparation with pleasure.

Home canning has long ceased to be a relic of the Soviet past, and modern hostesses are trying to prepare delicious preparations for the winter for their families from seasonal vegetables and fruits, without preservatives and other chemicals inherent in store canned food.

And of course, I am no exception. For several years in a row, I have been collecting golden recipes for winter preparations on the Home Restaurant website. Recipes from mom's notebook, homemade recipes like grandmother's, recipes for jam and jams, pickles, adjika ... these are not all homemade preparations for the winter, recipes with step-by-step photos presented on the Home Restaurant website.

In the section "Blanks for the winter" you will find the most delicious recipes for blanks for the winter time-tested and more than one generation of housewives, as well as homemade preparations for the winter according to modern adapted recipes. Golden recipes for winter preparations from the site are proportions verified to the gram, time-tested recipes, a detailed description of the canning process with high-quality photos, and, of course, a predictable result in the form of mouth-watering and tasty jars with twists.

For your convenience, all golden recipes for delicious preparations for the winter are accompanied by step-by-step photos. After all, you must admit that it is very convenient to cook delicious preparations for the winter, looking through recipes with step-by-step photos in your kitchen from your phone or tablet. If you liked the golden recipes for winter preparations from the Home Restaurant site, do not forget to share them with your friends on social networks, and also write your comments and reviews on the preservation recipes on the site!

From plums, you can cook not only delicious jam or compote, they make an excellent sauce for meat dishes - tkemali. Tkemali has a lot of variations, as is often the case with popular dishes, so I'll make a reservation right away - my today's recipe for tkemali is ...

Greetings, dear friends and guests of the culinary site Home Restaurant! The mushroom season has started late, and I hasten to tell you another way to prepare pickled porcini mushrooms for the winter in jars. Last winter, while visiting, I tasted delicious pickled ...

Greetings, dear friends and guests of the culinary site Home Restaurant! I dedicate today's recipe to all sweet tooths and fans of chocolate desserts. As you probably already guessed from the name of the recipe, we will make plum jam with chocolate and cognac. Incredible, magical, velvet ...

Jams, preserves, compotes prevail among the preparations from plums ... But plums are good not only for sweet preservation. The well-known sauce is prepared from them - tkemali, and adjika with plums is also very tasty. Yes, exactly adjika. She has a very ...

The caviar from bell pepper, pre-baked in the oven, turns out to be incredibly tasty and aromatic. I prepare this conservation every year, it always ends faster than the rest. From the specified number of products, 3 half-liter jars are obtained, so feel free to increase the portion several times. Caviar …

Greetings, dear friends, and guests of the Home Restaurant 💖💖💖. According to your numerous requests here on the website and on social networks, I have prepared a recipe for you with sea buckthorn. The simplest and most affordable thing to do is sea buckthorn with sugar on ...

Dear friends, today I want to invite you to cook sweet pickled tomatoes for the winter. They really turn out to be sweet, or rather, sweet-spicy, very interesting in taste. This is a relatively new preparation for me: the recipe for sweet pickled tomatoes for the winter was shared with me at work for a year ...

I don’t know for sure if this is really how tomatoes are prepared for the winter in beautiful Portugal, but the recipe for such pickled tomatoes with slices with onions, which a friend shared with me, had just such a name - “In Portuguese”. But, by and large, what's the difference, what is the name ...

Today we are preparing for the winter a delicious Mother-in-law Tongue from zucchini - a recipe with a photo at your service !. I love this recipe for its simplicity and of course its excellent taste. The result is about 4.5 liters of delicious ready-made canning. To keep the workpieces for a long time, use ...

"Naked" pickled tomatoes For cooking you will need: 1 kg of tomatoes; 1 small bunch of dill; 1 head of garlic; 1/3 hot red pepper pod. For the marinade: 1/2 liter of water; 1/3 cup sugar 1/4 cup salt 1/4 cup 9% vinegar peppercorns; Bay leaf. Wash the tomatoes. Make cruciform cuts on them and pour boiling water over them for 10 minutes. Then dip the tomatoes in cold water. Peel the tomatoes off. For the marinade, combine water, vinegar, spices, salt and sugar. Bring to a boil, remove from heat and cool. Chop the dill and garlic finely. Pepper to clear of seeds and cut into half rings. Peeled tomatoes, put in a jar, sprinkle with chopped herbs, garlic and red pepper. Pour in warm brine and leave to marinate for one day. Delicious quick pickled tomatoes are ready. Bon appetit, please your loved ones!

Comments 2

Classes 83

Winter squash appetizer (incredibly tasty stuff) It's incredibly tasty. With potatoes, with rice, with buckwheat, with pasta, in general with anything. Very, very tasty. Patissons are easily replaceable with courgettes. Ingredients Patissons - 3 kg Sweet Bulgarian pepper - 1 kg Ripe meaty tomatoes - 1 kg Parsley - 200g Garlic - 2 heads Salt - 80g Granulated sugar - 200g Refined sunflower oil - 350ml Vinegar 9% - 100g Black peppercorns - 10-12 pcs Pepper sweet peas - 5 pcs How to cook Tomatoes, parsley and garlic mince, add sugar, salt, oil, pepper and vinegar, bring to a boil. In the boiling marinade, put squash, cut into cubes and sweet peppers, cut into the same cubes. Boil the resulting mass for 60 minutes. Put the hot mass in prepared sterilized jars, roll up with sterilized lids, turn over, wrap it up with something warm, for example, a woolen or cotton blanket, and leave it wrapped until completely cooled. Store the snack in the refrigerator.

Comments 1

Classes 111

Salad "Korean appetizer of cucumbers with carrots" A very spicy and tasty appetizer for lovers of Korean dishes. Ingredients for 5 liter cans: - 3 kg of cucumbers, - 1 head of garlic, - 500 g of carrots, - 500 g of sweet bell peppers, - 500 g of onions, - 1 pod of hot pepper, - 2 tbsp. tablespoons of salt, - 5 tbsp. tablespoons of sugar, - 150 ml of 9% vinegar (can be replaced with apple cider), - 150 ml of vegetable oil. Preparation: 1. Wash, peel and grate carrots for Korean carrots. 2. Rinse cucumbers well and cut into slices. I recommend using cucumbers for pickling for this salad, rather than long salad varieties. 3. Wash the bell pepper, make an incision and remove the stalk with seeds. Cut the pepper into strips. Cut hot pepper into slices. 4. Pass the garlic through a press. Cut the onion into half rings. 5. Put cucumbers, carrots, bell peppers, hot peppers, onions and garlic into a deep container. Add salt, sugar, vegetable oil and vinegar. Leave the salad to marinate for 3 hours. Stir the salad periodically. 6. Arrange the salad in sterilized jars. Place in a deep container, the bottom of which is lined with a towel. Fill with water so that it does not reach the neck and cook in a water bath for 30 minutes. After the expiration of time, roll up the cans, wrap them up and leave to cool. This salad keeps very well in a cold place. Bon Appetit!

Comments 6

Classes 515

SALT CUCUMBERS UNDER A CAPRON LID FOR WINTER In order not to bother with pickling and lids for a long time, pickled cucumbers for the winter can be prepared in jars under a nylon lid. Such a blank is stored excellently in a cold cellar. Pickled cucumbers stand for a long time and turn out to be delicious if greens of the variety most suitable for pickling are used for pickling. In addition, damaged cucumbers should not be salted, especially if they have traces of diseases. It is advisable to sterilize the jars before laying the cucumbers, and pour boiling water over the nylon lids. Such preparation will eliminate the likelihood of developing butulism in salting. Pickled cucumbers with horseradish Ingredients (per 9 liters): 4.5 kg of cucumbers; several sheets of horseradish; 10 pieces. inflorescences (umbrellas) of dill; 4 cloves of garlic (you can add more); 4.5 liters of water; spoonful of 20 ml of vodka and vinegar (about a tablespoon). Necessary manipulations: The collected cucumbers are soaked in cold water for about 4 hours. The chives are peeled from the husk, the greens are thoroughly washed and dried. Garlic and herbs are laid out at the bottom of sterilized jars, cucumbers are tightly placed on top. Next, you need to prepare the brine for pickling. Salt is poured into boiling water, vodka and vinegar are poured. Boil the brine until the salt is completely dissolved. Cucumbers are poured with this brine and immediately the jars are covered with nylon lids. Store pickles in a dark, cool place. Pickled cucumbers with parsley Ingredients (calculated for a 3-liter jar): cucumbers - how much will fit in a jar; a couple of leaves of horseradish; 75 g salt; 3 laurel leaves; a bunch of parsley, dill umbrellas, if desired, you can add 5 young leaves of cherry, oak, black currant; 4 cloves of garlic, as much as possible; a dozen peppercorns. The amount of spices is changed at your discretion. Preparation: After the cucumbers are washed, soak them for at least 5 hours in cold water. The water needs to be changed periodically. Greens, garlic and fragrant leaves are placed in clean jars. Next, the cucumbers are laid, stuffing the jar tightly with them up to the shoulders. Salt is poured directly into a jar of cucumbers, then poured with cold water, not reaching a few centimeters to the edge of the neck. Then they close the jar with a nylon lid and shake it so that the salt dissolves in the water. If you are afraid that the brine will not work out evenly, dissolve the salt in water, and then pour the cucumbers in the jar with the prepared brine. It is important that about 2-3 cm of free space remains from the edge of the container neck. Having closed the jars with pickles with nylon lids, they are sent for storage in the cold.

Comments 7

Classes 625

The best recipe for eggplant caviar for the winter Ingredients: -Eggplants of medium size 1.5 - 2 kg., -Onion 300 - 400 g., - Sweet peppers 3-4 pieces, -Carrots 2 - 3 pieces, -Tomatoes 5 - 6 pieces, -Garlic 2 - 3 cloves, Salt, pepper. First, rinse the eggplants, pierce them in several places with a fork or knife, then put them on a baking sheet and bake in the oven at a temperature of 180-200 * C until they become soft. Let the eggplants cool and peel them. Now we are preparing the rest of the vegetables. Cut the onion and pepper into small cubes, three carrots on a grater. Fry everything in vegetable oil. Now you need to scald the tomatoes with boiling water and peel them off. I got the hang of doing it a little differently: I put the tomatoes on the vegetables in a frying pan and cover for a few minutes with a lid, then turn over and cover again. Fast and convenient! Now, finely chop the eggplants and peeled tomatoes with a knife, and send them to the pan with the rest of the vegetables. Salt and pepper to taste. Cover with a lid and evaporate our caviar over low heat, stirring occasionally, until a thick consistency, but not less than 15-20 minutes. Add chopped garlic a couple of minutes before cooking. Then we lay out in sterilized warm jars. Cork tightly with lids and turn it upside down until morning.

Comments 2

Classes 275

VERY, VERY DELICIOUS CUCUMBERS))))) I advise everyone. for 1 liter of water: 4 tablespoons sugar (no slide !!) 1 tbsp. salt (with a slide !!) 100 g of vinegar !! method of preparation: In each (liter) jar: 1 horseradish sheet 1 tooth. garlic 1 leaf of laurel. sheet 1 umbrella. dill 2-3 pcs. peppercorns Pour boiling water 2 times - pour into the sink .... For the third time, pour brine ... roll up and under a fur coat ....))) HONESTY, HONESTY ..... very, very tasty .... (this is my great-grandmother's recipe))) Bon appetit!

Comments 51

Classes 3.4K

Eggplant stuffed with vegetables for the winter, lick your fingers! Small bouncy eggplants - 2 kg; 50 gr. dill and parsley; 0.5 kg of white onions and carrots; Garlic - 1 head; Table salt and vinegar. Detailed preparation: The eggplants for this recipe should be ripe but strong. There should be no dents, dark spots or other substandard conditions. After washing, remove the stem from each vegetable with the adjacent green part. Then cut the vegetables along one side to make long "gaps". Peel and disassemble the head of garlic. Chop the onion and carrots into thin strips - stew until soft, then mix with the garlic passed through the "squeezer". Add salt to taste and finely chopped greens into the stuffing mass. In a large saucepan with boiling water, always salted, blanch all the eggplants for 20 minutes. Throw immediately into cold water, after half a minute remove and put on a towel to absorb the water. Fill the cuts of the blanched eggplants with the vegetable mixture. In an upright position, place the workpieces in liter cans. Pour 1 tablespoon of vinegar 6% or 9% into each, no difference. Sterilize for a long time, at least 40 minutes. If you have an airfryer, then use it for sterilization, in this device its quality will be higher, and it will take only 20 minutes for a liter jar. Roll up lids and refrigerate preservation.