→ Canned vegetable stew. Vegetable stew for the winter. Vegetable stew with vinegar

Canned vegetable stew. Vegetable stew for the winter. Vegetable stew with vinegar

How to cook vegetable stew for the winter

Knowing how to prepare stew for the winter, you will not only preserve the autumn harvest, but also save a lot of time on cooking. The stew can be served as an appetizer, added to soup, pasta, combined with buckwheat and potatoes, and each time it will add new flavors to the dish.

Vegetable stew recipe for the winter

Sterilize jars for preparations in the oven or over steam.

Source: Depositphotos

There are recipes for vegetable stew for the winter with and without vinegar.

Boil the lids for 5 minutes. This will save the stew from spoilage.

Ingredients:

  • zucchini and eggplant - 2 kg each;
  • tomatoes - 1 kg;
  • onion, carrots and bell pepper- 1 kg each;
  • sunflower oil - 0.5 l;
  • sugar - 200 g;
  • vinegar 9% - 50 ml;
  • salt - 50 g.

Wash all the vegetables, remove the stems from the eggplants, and peel them.

Preparation:

  1. Chop the vegetables into medium cubes.
  2. Place the eggplants in a deep bowl and sprinkle with salt, stir, and leave for 15–20 minutes. This will help get rid of the bitterness and make the stew taste softer. Then rinse them with cold running water.
  3. Peel the zucchini and also cut into cubes.
  4. Remove the seeds from the peppers and cut into strips; similarly cut the peeled carrots.
  5. Chop the onions and tomatoes randomly into half rings or cubes.
  6. Pour oil into a deep saucepan, add vegetables and salt. Bring to a boil, then reduce heat and cook, stirring, for 30 minutes. The consistency will differ depending on the variety and ratio of vegetables; if you see that the stew is too thick, add water and wait until it boils.
  7. Pour in vinegar and simmer over low heat for another 10 minutes. Then pour the mixture into prepared jars and roll up.

Wrap the jars upside down. Store in a cool, dark place, open jar- definitely in the refrigerator.

Vegetable stew with rice

With rice, the stew will be more satisfying and can serve as a full-fledged second course.

Ingredients:

  • tomatoes - 3 kg;
  • bell pepper - 1.5 kg;
  • rice - 2 tbsp.;
  • onions and carrots - 1 kg;
  • sunflower oil - 0.5 l;
  • salt and pepper - to taste.

For preparations, use only regular, non-iodized salt.

  1. Cut the tomatoes into cubes.
  2. Peel the pepper and onion and chop finely.
  3. Peel and grate the carrots.
  4. Pour the oil into a deep saucepan, as soon as it warms up well, reduce the heat, carefully add the carrots, after 10 minutes. - onion, after another 10 - pepper. Stirring, cook the vegetables together for another 10 minutes.
  5. Place the tomatoes and rice in the pan. Simmer over moderate heat, stirring until the rice is cooked. About 5 minutes before cooking, add salt and spices to your taste.

Place the finished stew in sterilized jars and roll up. Turn the jars over, wrap them and leave until completely cool. Store in a cool, dark place.

Homemade preparations do not contain harmful preservatives and convey only the taste and benefits of natural seasonal vegetables.

Vegetable stew Without sterilization, it can stand in a cool, dark place all winter. Despite the fact that the jars do not undergo heat treatment, the vegetables are perfectly preserved and do not lose their vitamin and taste qualities. Winter vegetable platter will be an excellent alternative to traditional ones. winter salads, such as “Olivier” and “Vinaigrette”.

In the stew they put carrots, eggplant, tomato, zucchini, squash, cabbage, Bell pepper different colors. Original housewives even add mushrooms, rice and beans. The dish turns out to be aromatic, satisfying and very healthy, because the freshest and summer vegetables are used in the cooking process. Delicious preparation served to boiled potatoes, meat or fish. It can also be eaten as an independent, juicy, spicy dish.

Today on the Internet it is easy to find many step by step videos and photos of vegetable stew recipes for the winter. The assortment is prepared both in a slow cooker and in the traditional way, in a frying pan. In addition, the presentation and preparation of ingredients depends on the preferences of the cook. Whether it will be large vegetable pieces or the stew will be in the form of ground salad is up to the hostess to decide.

Recipe for vegetable stew for the winter

Ingredients

Servings: – +

  • eggplant 200 g
  • fresh tomatoes 200 g
  • onion 150 g
  • sweet peppers of different colors200 g
  • salt 1 tsp. (without slide)
  • sugar 1.5 tsp.
  • refined vegetable oil30 ml
  • vinegar 9% 10 ml
  • water ½ l

Per serving

Calories: 24 kcal

Proteins: 0.7 g

Fats: 0.3 g

Carbohydrates: 4.8 g

50 min.

    Video recipe Print

    For seaming, prepare all the listed vegetables. Wash, get rid of rotten and spoiled.

    Remove the stems from the eggplants. Grind into medium slices. Place in a large saucepan.

    Chop tomatoes, onions and bell peppers. Place eggplant on top. Cut all ingredients into medium slices of approximately the same size.

    Place the container with the contents over medium heat. To stir thoroughly.

    After boiling, turn the heat to low. Simmer on low heat under the lid for 30-40 minutes.

    Place the finished hot stew into jars. Roll up with metal lids.

    Turn the jars upside down. Wrap yourself in a warm blanket. Leave until completely cool.

    Move the seaming to the basement.

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Vegetable stew without sterilization for the winter is prepared very quickly and easily. And it turns out amazingly tasty. You'll lick your fingers! Vegetables go well together. Pamper yourself and your household during the cold season with a delicious, juicy vegetable stew.

Feature of the workpiece without sterilization

  1. Temperature treatment is an important detail when preparing winter snacks. But it is still possible to make them without sterilization for the winter; however, some features should be taken into account.
  2. All vegetables must be thoroughly washed.
  3. Thoroughly sort through the ingredients for rotten, spoiled or unripe fruits. They may start to wander, and then the sunset will be ruined. Best friend canned vegetables

- vinegar. Thanks to this preservative, the contents of the jar are better preserved and can stand in a dry, cool place for a whole year. The recipe for winter vegetable stew is known in many cuisines around the world. The cooking method is distinguished by its ease, simplicity and usefulness. The ingredients may be completely different, but the taste always remains interesting and juicy. This bright dish

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It will not only decorate the table, but also remind you of hot summer days. Tender, juicy vegetable stew with zucchini is a great way to diversify your diet. healthy vegetables

. If desired, such a dish can simply be turned into a hearty, full-fledged lunch. For example, adding potatoes or meat to it.

  1. Ingredients: half a kilogram of zucchini, the same amount of fleshy tomatoes, red and yellow sweet bell peppers, a large onion, 230 g of green peas, carrots, fine salt, any spices.
  2. The zucchini is washed and cut into small pieces. The carrots are chopped into thin slices, the pepper into cubes. The onion is cut into miniature half rings.
  3. Tomatoes are peeled before chopping. Only then can they be cut into slices.
  4. The vegetables are mixed. Green peas are added to them.

In a cauldron with a small amount of fat, the ingredients will be stewed for about half an hour.

Approximately 10-12 minutes before the dish is ready, add salt and sprinkle with the selected spices.

Ingredients: medium zucchini and eggplant each, sweet yellow bell pepper, 2 ripe tomatoes, garlic to taste, table salt, universal seasoning.

  1. The eggplant is cut into cubes along with the skin, then sprinkled with salt and left for 15-17 minutes. This stage is necessary to rid the vegetables of bitterness.
  2. All remaining components are also chopped into cubes. You can simply pass the garlic through a press.
  3. Tomatoes are peeled before slicing.
  4. First, onions are fried in a hot frying pan. Then it is cooked together with pepper. When these products soften, add zucchini and eggplant to them.
  5. The vegetable mix is ​​cooked over high heat for 3-4 minutes.
  6. Next, the heating of the stove is reduced, and the tomatoes are sent into the frying pan along with the liquid released during slicing. Vegetable stew with zucchini and eggplant will simmer under the lid for about 25 minutes.

Salt and seasonings are added to the dish about 5 minutes before cooking.

With added potatoes

Ingredients: 420 g of zucchini, 230 g of eggplant, large carrots, onions, 4 potatoes, yellow bell pepper, 2 tomatoes, table salt, aromatic herbs.

  1. To begin with, the washed and peeled potatoes need to be cut into thin slices and sent to fry in hot oil.
  2. When the potatoes are half ready, add other vegetables (chopped at random).
  3. Stew with zucchini and potatoes is tightly closed with a lid and simmered over low heat for just under half an hour.
  4. A few minutes before it is ready, the dish is salted and sprinkled with selected aromatic herbs.

The resulting stew can be served both as a main dish and as a side dish.

Multicooker option

Ingredients: large carrots, bell peppers, 2 large zucchini and the same number of tomatoes, onion, 2 cloves of garlic, table salt, Provençal herbs.

  1. First, chopped peppers, onions and carrots are sent into the bowl. The last component can be grated using a special “Korean” grater. In a program designed for frying, these ingredients are cooked for 8-9 minutes. The sauté needs to be stirred constantly.
  2. Next, pieces of tomatoes are poured into the bowl. It is not necessary to remove the skin from them.
  3. The last ones to add are the zucchini cubes. At this stage, seasonings, salt, and chopped garlic are added.
  4. The dish is prepared for 25 minutes in the stewing program.

The resulting dish is mixed, covered again with a lid and left to infuse for heating for 10-12 minutes.

With mushrooms - step by step recipe

Ingredients: 1/3 head of cabbage, large zucchini, 3 tomatoes, 320 g fresh champignons, half an onion, carrot, 6-7 small potatoes, 1/3 tbsp. filtered water, ground allspice, table salt, a couple of laurel leaves.

  1. The potatoes are peeled and completely fried in hot oil until softened. Next it is transferred to a cauldron.
  2. The zucchini is first cut into circles, and then each of them is cut into 4 more pieces.
  3. The cabbage is finely chopped. It is advisable to fry it in a frying pan until golden before adding it to the cauldron.
  4. The remaining vegetables are chopped randomly.
  5. Mushrooms are fried in a small amount of oil for 3-4 minutes.
  6. All ingredients are transferred to the potatoes.
  7. Water with salt and pepper is poured into the container. Bay leaf is also added.

Stew the stew under the lid for 40-45 minutes. You need to mix the finished treat carefully. The potatoes should remain whole.

Vegetable stew with pork

Ingredients: half a kilo of pork pulp, a kilo of potatoes, zucchini, 3 bell peppers of any color, hot pepper, 2 carrots, 4 tomatoes, 3 onions, garlic to taste, 5 tbsp. spoons of tomato paste, a pinch of ground pepper and coriander, table salt.

  1. Miniature pieces of pork are quickly fried over high heat until golden brown.
  2. Shredded onions and carrots are cooked together with the meat until soft. Next, the contents of the frying pan are transferred to the cauldron.
  3. Small cubes of zucchini, small pieces of potatoes, slices of peeled tomatoes, cubes of sweet pepper, thin slices of garlic and hot pepper are sent into the same container.
  4. Immediately pour 2 cups of salted water into the container, add tomato paste and spices.

Covered, the stew will simmer for about 40-45 minutes over very low heat. The result is an independent hot dish.

How to cook with beef?

Ingredients: half a kilo of beef pulp, 2 pcs. tomatoes and yellow bell peppers, large zucchini, 2 onions, carrots, garlic to taste, a bunch of fresh dill, table salt, aromatic herbs.

  1. First of all, the pieces of beef, washed and dried with a paper towel, are fried for a couple of minutes in hot oil. Next, a little salted water is poured into them, and the meat is stewed under the lid for 6-7 minutes.
  2. Next, onions and carrots are added to the meat. Together they fry for a couple more minutes.
  3. All that remains is to pour the remaining chopped vegetables (except tomatoes) into a deep frying pan and simmer them under the lid for 20-25 minutes. If necessary, you can add a little more water.

Lastly, slices of peeled tomatoes, grated garlic, salt, and aromatic herbs are added to the stew with zucchini and meat. After about 5-6 minutes, the dish is removed from the heat and sprinkled with fresh chopped dill.

Stew with zucchini and cauliflower

Ingredients: small young zucchini, carrot, 240 g cauliflower, onion, half a red sweet pepper, half a tomato, dry spices, fine salt.

  1. All vegetables are washed and coarsely chopped. First, the onion is fried in fat, then chopped carrots are added to it.
  2. Gradually add halves of zucchini slices, pepper slices and cabbage inflorescences to the vegetables.
  3. When the contents of the frying pan soften a little, you can add salt and spices to it.
  4. The last thing to go into the container is a peeled tomato, cut into small slices. At this stage, you can pour soy sauce into the almost finished stew with zucchini and cauliflower.

After another 7-8 minutes the dish is completely ready. It is decorated with toasted nuts or sesame seeds.

Recipe for cooking in pots

Ingredients: 430 g of any meat, a jar of pickled mushrooms, 2 carrots, an onion, 3-4 potatoes, large zucchini, sweet bell pepper, a piece hard cheese, table salt, mayonnaise, mixture of peppers.

  1. First, the meat is fried until golden brown. First you need to salt and pepper it. The finished product is placed into pots.
  2. All the coarsely chopped vegetables are poured on top. If you make the pieces too small, these ingredients will quickly boil during baking.
  3. Mushrooms are the last to be placed in the pots. The mass is salted and filled with mayonnaise diluted with a small amount of boiled water.
  4. The pots are filled with grated cheese and sent to the oven.

The dish is baked for about an hour at 190-210 degrees.

With zucchini for the winter

Ingredients: 2.5 kg of young zucchini, 420 g of tomato paste, 220 g of carrots and onions, several sprigs of fresh parsley, 90 g of granulated sugar, 40 g of table salt, 35 ml table vinegar.

  1. The onion is peeled, cut into cubes and fried.
  2. The carrots are peeled, chopped with a grater and cooked together with the onions until light golden brown.
  3. Cubes are added to the vegetables in the frying pan. young zucchini and a little bit tomato paste. The mass is stewed for a little less than half an hour over low heat.
  4. Next, the remaining paste is added to the container, finely chopped parsley, vinegar, salt and granulated sugar are added. The mass simmers on low heat for another 5-7 minutes.

All that remains is to pour the dish into prepared jars and roll them up. For several days, the inverted jars will be infused upside down and wrapped in a warm blanket.

With potatoes and cabbage in a pan

Ingredients: half a head of cabbage, 6 potatoes, a whole zucchini, onion, tomato, carrot, table salt, a mixture of ground peppers, 1 glass of filtered water.

  1. Onion cubes and thin carrot slices are sauteed in oil for 8-9 minutes in a thick-walled pan.
  2. Add cubes of potato tubers and zucchini to the listed vegetables. After another 5-6 minutes of cooking, under a closed lid, finely chopped cabbage and mashed by hand is sent into the container.
  3. Next, the mass is salted, pieces of peeled tomatoes, pepper and hot water are added to it. You can also add fresh crushed garlic to taste.
  4. Under the lid, the food is stewed until all components are soft.

To make the taste of the dish more vibrant, you should use a mixture of various aromatic herbs.

Favorite Saintpaulias have not only a special appearance, but also a very specific character. Growing this plant bears little resemblance to classical care for indoor crops. And even the relatives of Uzambara violets from among the Gesnerievs require a slightly different approach. Watering is often called the most “strange” point in caring for violets, which prefer non-standard watering to the classical method. But the approach will also have to be changed when it comes to fertilizing.

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Sponge cake with chocolate cream- light, fluffy and airy, with delicate fudge cream based on milk powder, cocoa and cream. It takes very little time to prepare this dessert, and the ingredients are simple, inexpensive and accessible. Homemade cakes for evening tea are pleasant and cozy moments in life that any housewife can organize for her family or friends. coconut flakes You can substitute toasted walnuts in this recipe.

It often happens that chemical insecticides, especially those that have been on the market for a long time, cease to act on pests due to the development of resistance (resistance) to the active substance, and then biological preparations can come to the rescue, which, by the way, have a number of advantages. In this article you will learn how Lepidocide will protect vegetable, berry, ornamental and fruit crops from leaf-eating pests.

The Egyptians used mint as early as 1.5 thousand years BC. It has a strong aroma due to the high content of various essential oils, which are highly volatile. Today mint is used in medicine, perfumery, cosmetology, winemaking, cooking, ornamental gardening, confectionery industry. In this article we will look at the most interesting varieties of mint, and also talk about the features of growing this plant in open ground.

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Quite often, housewives prepare vegetables for the winter and preserve these products. One of the popular ways of preserving vegetables is preparing stews. Preparing vegetable stew for the winter is a wonderful type of snack, which includes a fairly large amount variety of ingredients. The appetizing stew has rich taste and saves valuable properties fresh vegetables.

Vegetable stew is a favorite and common dish with a lot of interesting ingredients. During the summer and autumn seasons, this culinary delight is especially popular, since garden beds and vegetable gardens are overflowing with vegetable harvests.

Vegetable stew is used as independent dish, but also often complements main side dishes and appetizers. This preparation can be added to various soups, pastas, eat with cereals, pasta and potatoes. And at the same time, each time the vegetable stew will give the dishes new flavor shades. The best option Serving with meat or fish is considered. You can also season the stew with some sauce. Used both chilled and warm.

Preparing the main ingredients

The taste of canned food directly depends on the correct selection and preparation of the main components. In order for the winter snack to be as tasty and aromatic as possible, it is necessary to give preference to young, fresh products. The best option is actually grown vegetables from the garden.

Zucchini, eggplant and other vegetable components should be rinsed under water.

Preparing stew for the winter: recipes

During the summer and autumn harvest, care must be taken in advance to further preserve the product. The most simplified option is to preserve vegetable stew for the winter. There are many ways and recipes for preparing a delicious snack.

Recipe in a slow cooker

A multicooker is a universal and extremely useful device that has firmly taken its place in many kitchens. Vegetable stew is just a small part of what can be prepared using this household device.


Ingredients:

  • 2 kilograms of eggplants;
  • 2 large carrots;
  • 4 bell peppers;
  • 5 garlic heads;
  • a large spoon of salt;
  • 6 large spoons of refined sugar;
  • 4 tablespoons vinegar;
  • vegetable oil;

Preparation diagram: eggplants are cut into medium pieces and transferred to a special container of the kitchen device. Then sweet peppers, chopped carrots and garlic are added. The vegetables are sprinkled with salt and sugar on top. Next add oil and vinegar.


You can add a little water at the end. Next you need to activate the extinguishing mode for one hour. After half an hour of cooking, you will need to stir the vegetables. Place the finished dish in sterile containers and cover. Can be stored at room temperature.

With mushrooms

Vegetable preparation with mushrooms is great option a quick and satisfying snack. However, it is worth considering that many varieties of mushrooms require pre-treatment. Often, white varieties of forest products are chosen for this method.


Ingredients:

  • 8 pieces of champignons;
  • 3 large carrots;
  • 4 onions;
  • 350 grams of sweet pepper;
  • 100 grams of tomatoes;
  • hot pepper;
  • spoon of salt;
  • 40 milliliters of olive oil.

How to make: mushrooms need to be carefully prepared. After washing under the tap, they need to be placed in a container with boiling water and simmered for half an hour. Then drain the liquid and let the mushrooms dry.


All other vegetables need to be prepared at this time: finely chopped, grated or chopped. The skin is removed from the tomato. Heat oil in a separate frying pan, add vegetables to it and simmer for half an hour. Then add boiled mushrooms, season with spices and mix. Leave for another 10 minutes. Then the finished stew is put into clean jars.

Vegetable stew with vinegar

This option is considered a traditional way of preserving a set of vegetables and is used much more often than other recipes. It doesn’t take much time and effort to prepare, but everyone will like the result.


Ingredients:

  • 6 pieces of zucchini;
  • 200 grams of bell pepper;
  • 4 onions;
  • 500 grams of tomatoes;
  • spoon of salt;
  • 2 large carrots;
  • vegetable oil;
  • black pepper;
  • 30 grams of table vinegar.

How to prepare: First, peel the onion and cut it into rings, lightly fry it. Grate the carrots and add to the pan with the onions. Dice the zucchini and bell pepper, place in a frying pan with the other ingredients and lightly fry. Grind the tomatoes on a medium grater. Add spices and pepper to vegetables. Pour in the specified amount of vinegar. After frying the vegetables for 20 minutes, let them cool slightly and then transfer them to sterile containers. Cover with a blanket and leave.


Stew without vinegar

Cooking methods vegetable preparations without adding vinegar are not so popular and are used extremely rarely. However this is quite healthy recipe, in which other components act as natural preservatives.

Ingredients:

  • 4 onions;
  • 300 grams of sweet pepper;
  • 3 medium carrots;
  • kilogram of eggplant;
  • 500 grams of tomatoes;
  • oil for frying;
  • laurel;
  • spices as needed.

How to prepare: first, cut the onion into rings, carefully peel the pepper and cut into medium pieces. Chop the carrots, remove the skin from the tomato and also chop. Make medium cubes from the eggplants. Stir the vegetables, add spices and add bay leaf. Place ingredients in a frying pan with heated oil. Simmer the vegetables for 40 minutes, and then roll the boiling mixture into sterile jars. Cover with a blanket and then put away for storage.

With green beans and eggplants

This recipe makes a wonderful side dish for meat dishes. Beans will need to be soaked overnight in ice water.


Ingredients:

  • 3 kilograms of bell pepper;
  • 500 grams of beans;
  • 4 medium carrots;
  • vegetable oil for frying;
  • liter of tomato sauce or 2 kilograms of tomatoes;
  • salt;
  • lavrushka

How to cook: First, boil the beans soaked overnight until fully cooked. Then you should peel and chop the bell pepper. Afterwards you need to rinse, peel and chop the onions and carrots. Mix onions, carrots and peppers in a saucepan. Simmer vegetables for 10 minutes, stirring and adding tomato sauce. After boiling, reduce the gas and add spices. Simmer again for 20 minutes and then add the beans. Wait another 20 minutes and remove from heat. Transfer to sterile containers and roll up.

With zucchini in jars

Appetizing preserved zucchini is a unique and tasty snack that does not require much effort and a large number of ingredients. This recipe is considered the most “budget-friendly”.

Ingredients:

  • 2 kilograms of zucchini;
  • 50 milliliters of vinegar;
  • 300 grams of onion;
  • 450 grams of carrots;
  • 150 milliliters of water;
  • 30 grams of salt;
  • 100 grams of refined sugar;
  • a pinch of citric acid.

How to cook: prepare onions and carrots for closing: peel, chop or grate. Place to fry over low heat. Add carrots at the moment when the onion slightly changes color. Remove the hard skin from the zucchini, cut into medium cubes and add to fry with the rest. Let the food stand for 40 minutes on low heat. Stir and add water. Then add salt, sugar, citric acid and vinegar. Wait a couple more minutes and turn off. Pour into sterile jars and wrap.

With cabbage

Another unusual way to preserve a set of vegetables.

Ingredients:

  • kilogram of cabbage;
  • 500 grams of carrots;
  • 500 grams of tomatoes;
  • 300 grams of onion;
  • a small spoon of vinegar;
  • 400 grams of sweet pepper.

How to cook: thinly slice cabbage, onions, tomatoes and carrots. Also chop the pepper into small strips. Then mix all the ingredients, add spices and simmer for an hour in a frying pan. At the very end of cooking, add vinegar. Process the containers and fill them with vegetables. Wrap up.

From carrots

This recipe makes a bright and appetizing preparation for the winter.

Ingredients:

  • kilogram of carrots;
  • 4 kilograms of eggplants;
  • 300 grams of onion;
  • kilogram of bell pepper;
  • sunflower oil;
  • fresh herbs;
  • tomato juice.

How to prepare: wash all ingredients and cut into medium cubes. Fry each ingredient separately. Pour a glass tomato juice and boil the mixture. Add salt and refined sugar. Mix thoroughly and transfer to sterile containers. Wrap it up and wait for it to cool. Put away.

From squash

Unusual and original way squash preparations are a vegetable stew. The main component is useful product, which can decorate any dish.

Ingredients:

  • kilogram of squash;
  • 300 grams of onion;
  • 400 grams of carrots;
  • 500 grams of tomatoes;
  • 2 garlic heads;
  • salt.

How to prepare: clean and prepare all ingredients: chop onions, carrots and squash. Mix everything and throw into a frying pan. When the squash becomes soft, add medium-cut tomatoes. Simmer all ingredients for 5 minutes. Add salt and garlic. Place in sterile containers and close.

From chanterelles

A simple way to prepare delicious vegetables in combination with mushrooms.

Ingredients:

  • kilogram of chanterelles;
  • 3 onions;
  • 2 kilograms of tomatoes;
  • 4 eggplants;
  • 5 garlic heads;
  • a tablespoon of salt;
  • vegetable oil.

How to prepare: rinse the mushroom component. Chop all other vegetables into medium sizes. Stew the mushrooms in a deep container with heated oil. Transfer to a separate container and cover. In the same container, simmer the vegetables until soft. Add the twisted tomato. After boiling, add mushrooms and spices. Keep on low gas for half an hour. Transfer to sterile containers. The jars can be pre-treated with boiling water or heated in the oven.

Stew with rice

Such conservation results in quite hearty snack, which can be consumed as a complete and independent dish.

Components:

  • 3 kilograms of tomatoes;
  • 1.5 kilograms of bell pepper;
  • 2 large heaped spoons of rice;
  • 5 onions;
  • 500 grams of carrots;
  • 0.5 liters of sunflower oil;
  • spices as needed.

What you need to do: take the specified amount of tomatoes and cut them into medium cubes. Then chop the onion and bell pepper. You also need to grate the carrots. In a deep container you will need to mix well-heated oil and carrots. Simmer it for 10 minutes, then add the onion and wait 10 minutes again. Add the pepper last and simmer all ingredients for 15 minutes.

Then add chopped tomatoes and rice. Simmer over low heat until the rice is cooked. Almost at the very end, sprinkle the workpiece with salt and other spices. Transfer the stew to sterile containers, roll up and keep warm.

From green tomatoes

Green tomatoes add a slightly sour taste to the preservation, but the preparation remains just as tasty. Compound:

  • 2 kilograms of green tomatoes;
  • 4 onions;
  • 5 carrots;
  • 3 zucchini;
  • Sweet pepper;
  • vegetable oil;
  • salt;
  • a tablespoon of vinegar.

Cooking instructions: chop the onion, grate the carrots and fry them in a frying pan. Cut the tomatoes into thin strips and throw them into the frying pan. Simmer the vegetables for 3 minutes and add chopped pepper. Wait another 5 minutes. Pour in vinegar, add spices and simmer the mixture for another 15 minutes. Roll up the banks. Cover with a blanket. Put it away for storage.

Recipe without sterilization

This method of preservation helps to significantly reduce cooking time.

What do you need:

  • kilogram of eggplant;
  • 3 medium carrots;
  • 3 bell peppers;
  • vegetable oil;
  • 80 milliliters of table vinegar;
  • 2 large spoons of salt;
  • red pepper.

How to prepare: prepare a list of vegetables: wash, peel and chop. Place carrots and onions in a preheated frying pan with hot oil. Add eggplants and simmer for 5 minutes. Add pepper, mix and continue to simmer. Throw it in hot peppers, spices. Simmer for another 10 minutes, pour in vinegar, and immediately roll hot into containers. Cover with a warm blanket and wait to cool.

Spanish stew

This original dish often used as an addition to main dishes or next to scrambled eggs.

What to take:

  • 5 zucchini;
  • 3 pieces of sweet pepper;
  • 7 pieces of champignons;
  • half a kilo of tomatoes;
  • 3 onions;
  • 2 large carrots;
  • Provencal herbs;
  • olive oil

How to prepare: First, the vegetable components are prepared: washing, peeling and cutting. Mushrooms should also be cut into medium slices. In a heated frying pan with oil, simmer the onion for 5 minutes. Then add mushrooms, stir and let sit for 4 minutes. Add the grated carrots and fry all the ingredients for another 5 minutes. Then add the chopped zucchini and mix everything thoroughly. Sprinkle with spices. After 5 minutes, add the tomatoes and wait another 10 minutes. Roll into sterile containers.

Recipe for stew, “like from the store”

Many people prefer store-bought products to home-canned ones. However, even at home you can prepare at least delicious snack for the winter, if you follow the instructions step by step.


Ingredients:

  • 3 medium carrots;
  • 5 zucchini;
  • 5 large tomatoes;
  • 3 onions;
  • 2 eggplants;
  • 4 sweet peppers;
  • 5 garlic heads;
  • vegetable or olive oil;
  • ground pepper;
  • salt.

Manufacturing instructions: peel and chop the onion and carrots. In a heated container with vegetable oil you need to fry the ingredients. Cut zucchini and eggplant into medium cubes. Throw them in and simmer for 5 minutes. Add a liter of water to the pan, place the spices. Cook the mixture for 20 minutes. Then add chopped tomatoes and peppers to the rest of the ingredients. Simmer the mixture for 15 minutes. Throw in the garlic. Pour hot into containers.

How to store preserves

Canned vegetables from a set can be stored all year round. Sealings with the addition of table vinegar can withstand storage for almost two years.

 

 
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