Home canning is a great way to preserve all the benefits of vegetables during the cold season.
One of the popular options for harvesting is a salad of tomatoes and peppers for the winter.
We present the best recipes and useful tips for preparing this dish.
Tomato and pepper salad for the winter - general principles of preparation
The list of ingredients for any tomato and pepper salad recipe contains:
- tomatoes
- Bell pepper
- sugar
- vinegar or vinegar essence
- salt and other seasonings
Variations of the recipe are associated with the addition of various vegetables and seasonings to the main components.
As a rule, vegetables are washed well at first, seeds are removed from pepper, cut. Then it is processed in any of the ways (stewing, boiling, pouring marinade) and rolled into sterilized jars.
Sterilization can be carried out in several ways.
For a couple: turn over the clean jars, then place on a boiling kettle. You can also put the sieve on top of the boiling pot, and put the cans with the neck down. The duration of the process depends on the volume of the can - 10 liters are enough for liter ones, and for three-liter ones the processing time should be at least 15.
In water: previously washed cans put in a pan with a towel at the bottom, completely immerse in water, put on the stove. After the water boils, process for 15-20 minutes.
In the microwave: pour water into well-washed jars so that it covers the bottom by 2 cm. Sterilize at 800 watts for about 10 minutes.
In the oven: turn over clean jars and place in a cold oven. Preheat it to 150 degrees and sterilize for 10 to 15 minutes.
In addition, if you have a double boiler or hot grill, you can also adapt them to sterilize cans.
It is also necessary to sterilize the covers. They should be boiled in a small saucepan for 15 minutes. Close jars recommend hot lids.
In some cases, re-processing is required. To do this, the cans, already filled with salad, need to be loosely covered with lids, cover the bottom of the large pan with a towel, place the cans on it so that there is a little free space between them. Then pour water over 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 banks in a cold form. Sterilization must be given special attention, otherwise the workpiece may deteriorate and become unfit for human consumption.
After rolling up the cans, they must be put upside down, wrapped in a warm blanket and left for about a day, and then put away in a cool and dry place for storage.
Tomato and pepper salad for the winter - a basic recipe
Ingredients:
pepper bulg. - 1 kg
2 kg of ripe tomatoes, onions and carrots
granulated sugar - 1 cup
salt - 50 g
sunflower oil - 0.25 l
black pepper (ground)
vinegar - 0.12 l
Cooking method:
Wash vegetables well. Remove the seed core from the pepper, then cut into small pieces (not long). Cut the tomatoes into slices, it is not worth chopping strongly. Coarsely grate the carrots, cut the onions into quarters or cubes. Fold the chopped vegetables into a large bowl (basin or large pan), add oil, add sugar. Sprinkle the salad with salt and black pepper. Stew until soft (40-60 minutes). When almost ready, pour in the vinegar. Stir well.
Pour the mixture immediately into prepared sterile containers and then proceed according to the general principle described above.
The yield of a finished dish from a given number of products is about 7 liters.
Salad of tomatoes and peppers for the winter "Autumn Gift" (with garlic, eggplant)
Ingredients:
1 kg of sweet pepper, carrots, eggplant
tomatoes - 1.5 kg
bunch of fresh parsley
garlic - 0.2 kg
vinegar - 0.1 L
oil rust. - 2 glasses
granulated sugar - 0.2 kg
coarse salt - 40 g
Cooking method:
Wash vegetables, dry with a towel. Cut the peppers into oblong pieces. Cut into medium cubes eggplant (with skin). Coarsely grate the carrots. Grind the tomatoes in a blender to a puree consistency. Finely chop the parsley. Crush the garlic cloves in a special press.
Separately prepare the marinade: bring to a boil a mixture of salt, vinegar, sugar and butter and remove from heat. Marinade-drenched vegetables cook in large dishes for 40-45 minutes. Arrange in prepared banks, then proceed according to the general method described above.
Tomato and pepper salad for the winter (with red beans)
Ingredients:
3 kg ripe tomatoes
1 kg of carrots, sweet pepper, onions
6 cups beans
a glass of rast. oil (sunflower)
125 ml of vinegar 9%
1 table. tablespoons of granulated sugar and coarse salt
black pepper to taste
Cooking method:
Rinse the beans, put in cold water, soak for 6-9 hours, then drain this water. Pour the beans again with clean water, cook for about 60 minutes over high heat, periodically adding water. Tilt in a colander, leave aside until it cools.
Grate the carrots (coarsely), chop the onion, simmer together in vegetable oil for 30 minutes. Cut the remaining vegetables, add to the 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 them with cans and act according to the general instructions.
From the quantity of products given in the recipe, about 9 liters of blanks will be obtained.
Tomato and pepper salad for the winter with rice
Ingredients:
2 kg of tomatoes, carrots and onions
bulg. pepper - 1 kg
pre-cooked rice - 2 tbsp.
rast. oil - 0.25 l
granulated sugar - 1 tbsp.
coarse salt - 60 g
black pepper (ground)
vinegar - 125 ml
Cooking method:
This salad is prepared according to the basic recipe, only at the end of cooking vegetables you need to add pre-cooked rice to it. Then fill the sterile container with salad and act according to the general principle.
Winter tomato and pepper salad "Jelly" with cucumber and gelatin
Ingredients:
water - 2 l
vegetables (tomatoes, fresh cucumber, onions, sweet peppers) - 1 kg each
fresh parsley - 1 large bunch
garlic - 30 g
vinegar (essence 70%) - 3 tbsp. spoons
gelatin - 80 g
rast. oil - 6 tablespoons
granulated sugar - 0.1 kg
salt - 4 tablespoons without a slide
black peppercorns - 15-20 pcs.
Cooking method:
Prepare three sterile one and a half liter jars. Boil water, separate 250 ml from the total amount, cool, use for pouring gelatin. Pour sugar and salt into the remaining water, stir until dissolved. Wash and chop vegetables. Cut the onion into half rings, tomatoes into slices, cucumbers into slices. Cut pepper into long strips. Chop the garlic with a knife.
Put on the bottom of each jar ⅓ part of pepper and garlic. Lay on top the remaining vegetables and parsley, two layers of each vegetable and herbs. Dissolve the swollen gelatin without boiling, and mix with brine. Pour 2 tablespoons of oil and 1 spoon of 70% vinegar into each jar, then pour brine. After that, carry out the second stage of sterilization, then proceed according to the general principle.
The indicated number of products is designed for 4.5 liters of blanks.
Tomato and pepper salad for winter "Italian" with green beans and celery
Ingredients:
tomatoes - 1 kg
300 g each of celery, onions, carrots, green beans
sweet pepper - 0.5 kg
olive oil (extra virgin class) - 1 cup
sugar, coarse salt - 1 tablespoon each
wine vinegar (white) - 1 kg
Cooking method:
Wine vinegar, celery and olive oil add an unusual flavor to this salad option.
Cut tomatoes into large pieces. Cut peeled carrots into slices, celery - into slices of 0.5 cm, green beans - into pieces of 5-6 cm. Chop the onions into thin half rings.
Pour a small amount of water into large enameled dishes, boil the tomatoes in it for about 10 minutes. Add onions, carrots, beans. Simmer all together for another 10 minutes. Pour vinegar and oil into the mixture, add sugar and salt. Then add the remaining vegetables and cook until almost done - it will take about half an hour.
Then fill the salad with sterile jars. In this recipe, a second sterilization step is required. After that, act according to the general principle.
About 3 liters of canned food will be obtained from the indicated quantity of products.
Tomato and pepper salad for the winter (with white cabbage and cucumber)
Ingredients:
1 kg of the following vegetables:
young cabbage
tomatoes
onion
carrot
bulg. pepper
fresh cucumber
sunflower oil. - 0.5 l
vinegar - 0.25 L
granulated sugar - 1 cup
salt - 40-50 g
Cooking method:
Wash vegetables thoroughly. Chop cabbage, cut the tomatoes into large slices, onions in half rings, cucumbers in circles. Cut the pepper into long slices. Coarsely grate the carrots.
Put all the vegetables in a saucepan, add vinegar and oil, add sugar, salt and simmer for 30 minutes. Arrange hot salad in a sterile container. Then proceed according to the general principle.
Spicy salad of tomatoes and peppers for the winter (with green tomatoes)
Ingredients:
green tomatoes - 4 kg
bulg. 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 l vinegar
1 cup butter rast.
salt to taste
Cooking method:
Dice the tomatoes and pepper into small pieces. Grind garlic with hot pepper and herbs in a food processor. Put all the ingredients in a large bowl and cook for 7 minutes after the boil begins. Due to the short cooking time, the pepper will turn out to be slightly crispy.
Then roll up in cans, following the general instructions.
Tomato and pepper salad for the winter "Lecho" (with zucchini)
Ingredients:
zucchini, tomatoes, sweet pepper - 1 kg each
onions (it is better to take red salad) - 0.2 kg
carrots - 0.5 kg
oil rust. (sunflower) - 0.15 L
vinegar essence 70% - 0.18 L
garlic - 10 g
sah. sand - 1 tbsp. spoon
salt - 30-35 g
Cooking method:
Wash the vegetables. If zucchini has a hard core, it should be removed. Slice peeled carrots and peppers into oblong slices. Onion and zucchini cut into half rings.
Pour the tomatoes over with boiling water, then it will be easy to peel them off. Mashed in a blender.
Pour 30 ml of oil into the pan, stew the onions and carrots until they become soft. Add pepper and zucchini, simmer for 5-6 minutes. Pour the finished vegetables into the tomato sauce, add sugar and garlic. Cook for about 30 minutes. At the end, slowly add vinegar, stirring thoroughly. Then pour into banks and act on a general principle.
By the way, the composition and ratio of vegetables in this recipe can be changed as you wish. This amount of food is enough to make 3 liters of salad.
Tomato and pepper salad for the winter - useful tips and subtleties of cooking
The choice of raw materials. In order to make the salad delicious, 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 a salad of tomatoes and peppers for the winter, there are several points to consider:
Peppers are best used 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 break the stem. If transparent juice comes out, then you can safely take such pepper. You should not buy fruits with dark spots and swollen skin - this is a sign of infection with the fungus.
Tomatoes should be taken without branches, since really ripe vegetables are usually easily separated from them. It is believed that small, strong varieties like “cream” are best suited for canning.
Hygiene. Maintaining sterility is the main rule of successful homework. In addition to thoroughly sterilizing cans, you must work in a clean kitchen and wash your hands thoroughly.
The degree of fullness of the cans. Between vegetables and the lid there should be no more than 1-2 cm of space, otherwise the canned food may explode from increased pressure inside the can.
Lids. Currently, you can buy any kind of lids. If you prefer threaded covers, choose lacquered, no chips. Contact between vegetables and metal can negatively affect the taste of the workpieces. Also, do not use very old covers.
Bank integrity. To check the jar for damages that are not visible at first glance, you can lightly tap it with a pencil several times. If everything is in order, then the sound will be loud, if there are cracks somewhere, the sound will be dull, the glass will rattle. Pay attention to the thickness of the seam. If the seam is thick, the cover will not fit snugly.
Storage. For storage of vegetable blanks, a temperature of 0 to 25 degrees is permissible, but a temperature of no higher than 15 degrees is considered the best. It is desirable that the temperature be constant. In no case should you use canned food with swollen lids. Vinegar increases the acidity of canned food and prevents the development of botulism.
Dishes. Enamel ware is considered the best option for processing vegetables before rolling, as it eliminates the contact of products with metal, which can affect the taste. It is also advised to stew or cook vegetables under a closed lid so that beneficial substances are better preserved - some of them are more likely to break down when they come in contact with air.
