Krasnodar sauce at home for the winter: 4 best cooking recipes

Krasnodar sauce, a traditional dish of Russian tomato feasts, won the hearts of Russians several decades ago. Fragrant tomato delicacy is combined with meat dishes, serves as an integral element of various gravies, is used as a seasoning in soup. How to cook Krasnodar tomato sauce at home and prepare it for the winter? Let's consider some simple and tasty ways, we will analyze the intricacies of preservation and preparation.

Subtleties of cooking Krasnodar sauce for the winter

Basic rules for canning and the subtleties of preparing Krasnodar sauce for the winter:

Banks must be sterile.
Only hot product is poured into sterilized containers.
Test the dish at different stages of cooking.
After the preservation procedure is completed, the cans of snacks are insulated, covered with a blanket and placed next to the battery.
Choose only quality lids for storing and sealing jars.
Put the garlic just before canning.

The main rule of long-term winter storage of tomato sauce is sterility and the right choice of products. In order for the dish to be stored until spring, it is necessary to add a preservative in the form of vinegar or citric acid to the finished product.

How to choose the right products?

Product selection will depend on the recipe.The main ingredient is tomatoes. They should be ripe, elastic, with no signs of decay. During the preparation of snacks, they will have to be peeled. Spices are selected according to taste and according to recipes. Each hostess eventually has her own secret ingredient.

Preparation of containers

As a rule, Krasnodar sauce is stored in glass jars for the winter. The container must be prepared and sterilized. The most convenient way to do this at home is in a water bath.

We will need an old kettle with a wide mouth, into which water is poured, a jar is placed on the neck and put on fire. After the water boils, the jar should be over the steam for 10-15 minutes, the tin lid for seaming is immersed in the kettle with boiling water for 3-5 minutes.

Important! Do not plunge a cold jar abruptly into hot steam - glass containers may burst from temperature changes.

How to make Krasnodar sauce at home?

At home, the dish is prepared quite simply, it is better to use products from your garden, and not bought in a store. If you follow the recipe and the rules of canning, then fragrant preparations will delight you all winter.

Classic recipe

The popular Krasnodar sauce recipe has been passed down from generation to generation for many years. To taste and recipe, this tomato sauce resembles ketchup. Consider the classic technology of a fragrant dish. Ingredients:

fresh tomatoes;
red apples;
s alt;
sugar;
cinnamon;
ground black pepper;
fresh hot chili;
vinegar;
garlic;
ground nutmeg;
mustard honey.

An important nuance of cooking is the preparation of tomatoes, they must be removed from the skin. To do this, the tomatoes are placed in boiling water for about 3-5 minutes, they are sharply taken out and transferred to a dish with cold water. The skin bursts, it is easy to remove.

Next, peeled tomatoes are cut and stewed in a deep frying pan for about 15-20 minutes. At this time, the apples are peeled and core and cut into slices. In a separate pan, they must be cooked until completely softened.

Stewed tomatoes and boiled apples are mixed and crushed to a puree consistency with a blender. The mass must be rubbed through a sieve and remove excess liquid. Next, the tomato-apple gruel is brought to a boil, spices, honey are added and boiled for another 5 minutes, garlic is added a minute before cooking. The sauce is ready to roll.

Soviet Krasnodar sauce

The taste of the Krasnodar dish prepared according to the Soviet recipe is more rich, juicy and aromatic. The secret ingredient in this case is fresh red bell pepper. It must be added to the classic recipe in a ratio of 1: 2 to tomatoes. Tomatoes, peppers and apples are twisted through a meat grinder and stewed together for 20 minutes. Further, the whole process is carried out according to classical technology.

Making a Soviet snack is not difficult, it is important to use only fresh products.

Scented way

When preparing a fragrant sauce, you can use ready-made tomato paste instead of ripe tomatoes. Apples use sweet and sour varieties. The chef's imagination in this case is limitless, you can use the following spices:

sweet peas;
basil;
carnation;
different types of peppers;
coriander.

If you add apple cider vinegar to the dish, the taste will be original and spicy. Preservation will increase the shelf life of the product.

BBQ sauce

To prepare Krasnodar barbecue sauce, you need to increase the degree of its sharpness. The amount of black ground pepper increases, bell pepper and onion are necessarily added. In this case, the onion is stewed together with tomatoes, peppers and apples, then the vegetable mixture is twisted through a meat grinder and cooked for another 10 minutes. Spices are added at the end, when the sauce has already thickened.

Time and terms of storage

Krasnodar sauce seasoned with vinegar or citric acid and rolled up in sterilized jars can be stored in the cellar for several years.

There are recipes in which the shelf life of the finished product is limited, the snack must be consumed within several months, and the preparations must be stored in the refrigerator.