Baked vegetables for the winter: 4 best canning recipes with photos

There are many ways to prepare vegetables for the winter, but cooking baked vegetables for the winter is one of the easiest. Almost all the work on them comes down to the need to heat the oven, cut and mix the ingredients, bake and arrange in jars for storage.

Features of harvesting baked vegetables for the winter

Ingredients must be cleaned and washed thoroughly before cooking. When placed in a mold, their pieces should lie freely. During baking, they are not mixed, it is only permissible to shake slightly. The fact is that baked vegetables are very fragile and can be easily damaged

Requirements for the main ingredients

Products for baking should be of high quality and not have obvious damage.

Preparation of containers

Baking takes place in a special form. It must be washed and dried completely before use. Immediately before placing vegetables there, it is smeared with a thin layer of sunflower oil. In some recipes, the mold is washed with a small amount of water.

The finished product is laid out in pre-prepared clean jars. They need to be washed and dried.

The best recipes

The following are the most famous and delicious recipes for baked vegetables.

At the stake

For cooking you will need: eggplant, zucchini, sweet peppers, tomatoes, corn, green beans, mushrooms, onions and garlic.

For dressing you need: soy sauce, olive oil, lemon juice, s alt and various spices (allspice and black pepper, coriander and paprika)

Cooking:

1. Vegetables are washed and cleaned. Onions are cut into rings, peppers are cut into strips, corn cobs are cut into circles, eggplants and zucchini are cut into small pieces of 1 cm in size.
2. Vegetables are placed on a grill and cooked on coals. The duration of the procedure is 3-5 minutes. Then sprinkle with finely chopped garlic.
3. Next, prepare the dressing by mixing the necessary ingredients in a separate bowl.
4. Warm vegetables are poured with dressing and allowed to brew.

Now the cooking is finished and it can be served at the table or used for canning.

In the oven

You can use almost any seasonal vegetable to make jar-roasted vegetables.

However, in order to give the dish a unique flavor, it is recommended that they contain a sufficient amount of bell and hot peppers. Their distinct taste and smell will give baked vegetables a recognizable and unique aroma.

This recipe is calculated on the preparation of one liter of product. The time during which the work takes place is a little over an hour.

Ingredients you need:

• kilogram of zucchini;
• 300g fresh tomatoes;
• as much sweet pepper;
• chili three pieces;
• requires 280 g of onions;
• 200g celery;
• s alt 12g and sugar 30g;
• vegetable oil needs 60 g.

Cooking procedure:

1. You need to wash the zucchini and cut them into pieces. The thickness should be between 3 and 5 mm. If the zucchini were prepared, then they do not need to be cut - in this case, the zucchini for cooking is taken whole. In mature specimens, the peel is separated and the seeds are cleaned.
2. Now we need to prepare the form in which the cooking will take place. It is smeared with sunflower oil and pieces of zucchini are placed. They must be located freely on the form. Failure to do so will result in poor cooking quality.
3. Now prepare sweet bell pepper. They wash it, cut and clean the seeds, cut off the stalk. Pepper should be cut into thin and long strips. Now it is added to the baking dish to the zucchini laid out there.
4. Tomatoes before adding to the total mixture are pre-cut into thin circles. Their thickness should not exceed 5 mm.
5. The bulbs are cleaned and washed. Then they are cut into thick circles and placed in a baking dish.
6. It remains to add finely chopped celery stalks. Root is allowed. It must be cut into thin slices before use.
7. You also need to add a small handful of cherry tomatoes, as well as rings of finely chopped hot peppers.
8. The prepared mix is thoroughly stirred by adding the required amount of s alt and sugar and pouring with olive oil. In this case, you need to ensure that it covers all the pieces of vegetables.
9. To cook in the oven, you need to put the vegetables there for 35 minutes at a temperature of 180 degrees.

During the procedure, it is recommended to shake the mold slightly so that the products do not burn. Lettuce is stored in jars that have been prepared in advance, it should not reach one and a half centimeters to the neck. Canned vegetables can be stored during the winter in a cool place.

In Armenian

This baked vegetable salad is usually served warm.

To make it you will need vegetables: 2 onions, 4 tomatoes, 4 sweet peppers, 4 garlic cloves, 2 eggplants.

You also need to take greens for cooking: cilantro, dill and parsley.

For refueling you will need:

• vinegar;
• lemon juice;
• olive oil;
• ground black pepper;
• s alt;
• allspice.

These components are added as needed.

Cooking:

1. The oven must be preheated to 200 degrees. Vegetables need to be cleaned and washed.
2. You will need 2 baking dishes. Pour half a glass of water into each. Bulbs and eggplants are placed in one, sweet peppers and tomatoes are placed in the other. Bake separately. The first form will take longer to prepare than the second.
3. To prepare the dressing, pour oil into a bowl, add s alt, lemon juice, allspice and black pepper, squeeze garlic cloves. The mixture is whipped with a fork, wrapped in cellophane and allowed to infuse.
4. Baked vegetables are peeled and chopped. Finely chopped greens and cooked dressing are added to them.

Parts must be thoroughly mixed and allowed to brew. In this form, this dish can be closed in jars or served.

No sterilization

To cook baked vegetables in this way, it is enough to roll them up in carefully washed, pre-sterilized jars. A salad prepared from them can be rolled up without sterilizing the workpiece.

Storage rules for blanks

The prepared preservation is sterilized. To do this, you need a large saucepan filled with water for the shoulders of the jar. A jar is placed on a linen towel, a lid is placed on top of it. Preservation processing time for a 0.5L jar is 15 minutes.

Then they are closed and stored in a cold and dark place - for example, in the basement. For safety, they provide a temperature of 2 to 6 degrees Celsius.

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