Sauces for the winter: recipes for making delicious preparations at home

Natural tasty preparations for the winter - the dream of any housewife. In the cold season, a person especially needs vitamins. If the recipe is followed and the correct preservation technology is followed, the finished vegetable dish or snack retains a full set of vitamins and minerals. How to cook aromatic vegetable sauces and snacks for the winter, what original recipes to use.

Features of preparing sauces for the winter

In order for the preparations for the winter to turn out delicious and become pride and a great addition to delicious main dishes, a number of requirements must be met:

• use only fresh vegetables for cooking, preferably grown in your own garden;
• use sterilized containers;
• follow the recipe;
• to increase the shelf life, use preservatives: vinegar or citric acid.

Note: the less vegetables are cooked, the more useful properties they will retain.

Required packaging

Glass jars are the best container for storing blanks for the winter. Glass does not emit harmful substances at any temperature, the products retain their true taste and aroma, there are no third-party odors and flavors.

Glass jars are easy to sterilize, fragrant snacks can be sealed with lids.

Recipes for sauces for the winter at home

Preparing snacks for the winter is a creative process. Each housewife eventually creates her own unique recipes. Fresh tomatoes are an indispensable and main ingredient in delicious dishes for the winter.

Apple sauce

Fragrant delicious tomato sauce for meat with malic acidity will decorate the table and pleasantly surprise guests.

Peeled and cored apples cut into cubes along with white onions and tomatoes. The resulting mass is poured into a pan with a non-stick coating and fried in a pan over low heat in its own juice for 20 minutes. Garlic is crushed with a garlic press and added when stewing vegetables along with pepper, s alt and sugar.

The contents of the pan are whipped with a blender and stewed for another 30 minutes. During this time, jars and lids are sterilized. 15 minutes before readiness, pour in the vinegar. Rolled cans are insulated with a blanket and placed next to the battery.

Ajika with horseradish

A popular dish of Russian feasts - adjika with horseradish - a spicy appetizer for meat dishes and barbecue. A proven cure for colds and flu - "you will lick your fingers."

To create a culinary masterpiece you will need the following ingredients:

• tomatoes - 3 kilograms;
• sweet bell pepper - 1 kilo;
• shredded horseradish - 400 grams;
• garlic - 7-9 heads;
• peppercorns - 300 grams;
• a mixture of fragrant ground peppers - to taste;
• fresh chili - to taste;
• vinegar 9% - 10 tablespoons;
• refined sunflower oil - 1 glass;
• s alt, sugar - to taste.

Fresh red tomatoes and sweet red bell peppers are passed through a food processor or meat grinder.Grated horseradish and fresh garlic are added to the resulting mixture. The fragrant gruel is mixed, put on fire and boiled for about an hour. S alt, sugar, all kinds of peppers, vinegar and grated chili are added 20 minutes before cooking.

Hot adjika is put into sterilized jars.

Adjika Korean

Everything is the same as in the recipe for classic adjika with horseradish, only the list of vegetables is replenished with carrots. For 1 kilogram of tomatoes, you need to use 500 grams of carrots. Adjika Korean - awesome sauce for meat dishes.

Homemade tomato sauce

A classic sauce that can be seasoned with soup and used instead of store-bought ketchup. Delicious, he althy and very simple.

Tomatoes with onions are passed through a food processor or meat grinder. The resulting mass is poured into a saucepan and put on fire, it takes about an hour to boil the gruel.Seasonings, s alt, sugar are added in 20 minutes. After cooking, the resulting gruel is rubbed through a sieve, the cake is no longer needed.

Next, the sauce should gain the required consistency, it must be evaporated. Boil should be about an hour, 10 minutes before the readiness to add vinegar. The appetizer is ready, it remains to roll it up in sterile jars.

Ketchup with onions

This ketchup does not have to be rolled into jars. Ketchup is immediately ready to use, you can use the usual twist caps.

Twist all the ingredients through a food processor or meat grinder, simmer over low heat, in a non-stick pan for 40 minutes. 10 minutes before readiness, add s alt, sugar, vinegar. Pour hot into prepared containers. Canned sauce is ready.

Tomato sauce

As a basis, you need to take the recipe for making homemade tomato sauce above. To give the dish an original taste, it is recommended to add the following ingredients to the sauce after evaporation:

• grated basil;
• finely chopped fresh garlic;
• nutmeg;
• rosemary.

With these additives, boil the mass for 5-10 minutes and roll it into jars.

Tkemali sauce

Caucasian seasoning, indispensable for garnishing meat dishes made on coals. To prepare tkemali you will need:

• pitted plums - 1.5 kilograms;
• fresh garlic - 8 cloves;
• s alt, sugar - to taste;
• seasonings - fresh cilantro, basil, chili, mint, suneli hops.

Peeled plums are covered with sugar (three tablespoons with a slide are enough) and left for a day - let the juice go. Then the plums are transferred to a saucepan and put on a slow fire, adding water, boil for 5 minutes.Then the mass is rubbed through a sieve and boiled again, a fairly thick consistency should be obtained.

Next, add s alt, sugar, all seasonings, cook for another 10 minutes. The sauce is ready, you can roll it up in jars for the winter or put it in the refrigerator.

Eggplant in tomato-garlic sauce

Used as a juicy, aromatic addition to meat dishes, as well as a self-sufficient side dish.

All fresh vegetables are twisted in a meat grinder, except for eggplant. They must be cut into cubes and added to the resulting mass. Put on a slow fire and cook for about 35-40 minutes. As soon as the mass boils, add s alt, spices, pour vinegar 10 minutes before full readiness. The sauce is ready to be jarred.

Apricot and apple sauce

Exquisite sauce for fish dishes. Ingredients:

• apples - 500 grams;
• apricots - 500 grams;
• onions - 2 heads;
• garlic - 3 cloves;
• wine vinegar - 150 milliliters;
• ginger - 2 teaspoons;
• s alt, sugar - to taste.

Cut all the ingredients into cubes and simmer in a pan for 15 minutes, then chop with a blender. Cook the resulting gruel over low heat for another 20 minutes, adding s alt, sugar, ginger and vinegar. Store the finished sauce in the refrigerator in jars, under screw caps.

Krasnodar Sauce

As the basis for the preparation of traditional Krasnodar sauce, you can take the apple sauce recipe above. It is enough to increase the number of tomatoes and add ground cinnamon and nutmeg as seasonings.

The sauce is rolled up for the winter under tin lids. You can store it in a dark, cool place.

Dolmio Sauce

Italian pasta sauce. Ingredients:

• tomatoes - 1 kilo;
• sweet red bell pepper - 500 grams;
• dried basil, oregano, ground red pepper - to taste;
• s alt, sugar.

Finely chopped ingredients are simmered for about an hour over low heat. For seaming, add citric acid or vinegar to jars.

Thick tomato adjika with pears and basil for the winter

Finely chopped fresh basil and pears to taste are added to the classic adjika recipe. To spice up the sauce, you can season with apple cider vinegar. The basic rule is to cook the mass until a thick consistency is formed, the excess juice is drained.

Raw adjika from tomato, pepper and garlic with aspirin

Cooking tomato sauce without sterilization. The role of vinegar is played by aspirin. Ingredients:

• tomatoes - 2 kilograms;
• red sweet pepper - 500 grams;
• chili pepper - 3 pieces;
• garlic - 10 cloves;
• s alt, sugar, spices - to taste;
• Aspirin - 7 tablets.

Grind all vegetables in a food processor (application you like) or a meat grinder, garlic - in a garlic press. In the resulting fragrant mass, add sugar, s alt and spices to taste. Powder the aspirin and add to the rolled mixture.

Stir well, close the lid and refrigerate overnight. In the morning put adjika in jars under polyethylene lids and put away for storage.

Vegetable sauce

A cook's dream and fantasy. The sauce is prepared from available vegetables using classical technology. You can add zucchini, carrots, pumpkin and so on to homemade tomato sauce. The recipe depends on the desire and capabilities of the chef.

Further preservation storage

Snacks rolled up in sterilized jars can be stored in the basement or other household dark cool place. Foods with little or no preservative are placed in the refrigerator.

The shelf life will be different: the more vinegar you add, the longer the jars will last. If the sterilization process is violated, pathogenic bacteria can enter the sauce, the workpiece will be spoiled.

The preservation process is time consuming, if you are not confident in your abilities, choose a recipe with the ability to eat a snack in a few days.

With strict observance of the recipe and the preservation process, the preparations will turn out to be tasty and he althy. Bon appetit!

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