Roll up berry and vegetable abundance in jars The sun is at its zenith, summer is in full swing, berries are ripening in the garden....

We are thrilled with heat and pleasure.

There is rarely a person who would not love summer, yes, I remember that he did not love A. Pushkin, but this is rather an exception to the rule.

Of course, in a modern metropolis it can be hot and not comme il faut, but outside the city, at the dacha, the townspeople come to life and, despite the abundance of dacha worries, feel happy people.

Many are ready to dance among their berries and beds and shout, asking in delight - is it really all mine?

However, enjoying the sun and the gifts of summer, we remember the winter cold, long evenings and Sunday tea parties, when you so want warmth, aroma, comfort..

But, and for all this to be, you should take care of it in the summer, and make delicious preparations.

I also noticed one thing, someone likes to cook jams, compotes, roll fruits and vegetables always according to the same recipe, but there are many women in the world who love to experiment, try something new.

And maybe some of the following recipes are suitable for such women..

Cherry for the winter in Bulgarian.

You will need:.

- cherry;

for 1 liter jar.

- 3 sorrel leaves;

- 3 cloves;

- 1 teaspoon of sugar;

- 1st. a spoonful of salt.

Cooking method:.

Wash cherries, peel, remove pits, put in sterile jars.

Add salt, sugar, sorrel, cloves, pour cold boiled water, roll up the lid.

Turn the jar upside down and back several times to disperse the salt and sugar.. Keep refrigerated.

Sorrel can be replaced 30ml. vinegar;

Strawberry jam.

You will need:.

- 1 kg. berries;

- 1 kg. Sahara;

- 3/4 cup water.

Cooking method:.

Boil syrup from water and sugar and dip clean berries into it, bring to a boil and cook for 5 minutes. Remove and leave for 4 hours, put on fire again and boil for 5 minutes. Remove and leave to cool. Cook for the third time.

Strawberry compote.

You will need:.

- 1kg strawberries;

- 600gr. sugar per liter of water.

Cooking method:.

Rinse the berries and put in sterile jars.

Make syrup from sugar and water. Pour berries over them, cover the jars with lids and pasteurize at a temperature of 85 degrees half-liter jars -20 min, liter jars - 40 min. Roll up and turn upside down until cool..

Blackcurrant compote with apples.

You will need:.

- 1 kg. currants;

- 1kg of apples;

- 2 kg of sugar;

- 1.5 - 2 glasses of water;

- 1g citric acid.

Cooking method:.

Rinse the apples, remove the core from them, cut into slices, put in an enamel bowl or pan.

Peel currant berries, rinse, add to apples, sprinkling everything with sugar.

Withstand 10-12 hours, adding water, bring to a boil, and cool. Cook for the second time until done.. For long-term storage, pour into jars and pasteurize, like all compotes.

Pears canned for the winter.

You will need:.

- pears;

- for 3 liters of water 1 kg of sugar;

Cooking method:.

Rinse the pears, remove the stalks, dip in boiling syrup of water and sugar. Cook, stirring until soft. Transfer with slotted spoon from sterile jars. Boil the syrup a little more and pour over the pears. Roll up with sterilized lids.

Pear jam.

You will need:.

- 1 kg. pears;

- 1-1200g sugar (depending on the sweetness of the variety);

- 1 glass of water;

- 4g. citric acid.

Cooking method:.

Wash the pears, cut in half, remove the seeds and cut each half in half again, blanch for 5 minutes in boiling water, drain in a colander.

From water and sugar, boil the syrup and immerse the pears in it.. Bring to a boil, remove from heat. Let stand 5-6 hours. Cook for the second time until cooked, add citric acid at the end of cooking.

Apricot jam.

You will need:.

- 1 kg of pitted apricots;

- 800g or 1kg of sugar;

- 1 glass of water;

Cooking method:.

Rinse the apricots, remove the pits, put in a bowl, sprinkle with sugar, put for 6 - 8 hours.

In the morning put on a small fire, add water. Stirring occasionally, cook until it boils.. Remove foam. Cook until done.

Dogwood compote.

You will need:.

- ripe whole dogwood berries;

- for 1 liter of water 2 cups of sugar.

Cooking method:.

Rinse the berries and place in sterile jars. Prepare a syrup from water and sugar and pour it over the shoulders of the dogwood jars.

Sterilize in boiling water at 85-90 degrees half-liter jars for 10 minutes, liter jars for 15 minutes.

spicy seasoning.

You will need:.

- 200g. red hot pepper;

- 500g. sweet pepper;

- 300g. garlic;

- 500g. ripe tomatoes;

- 50g. hops-suneli;

- 1/2 cup walnuts;

- 50g. vegetable oil;

- 150g. salt.

Cooking method:.

Rinse sweet pepper, peel, stuff with peeled garlic cloves (so that the inner walls of the pepper absorb the essential oils of garlic), pass through a meat grinder.

Red bitter pepper without stalk and mince tomatoes. Add a mixture of fragrant herbs hops-suneli, pass through a meat grinder again. Salt, mix, add vegetable oil, crushed walnuts.

Store in glass jars with tightly closed lids in the refrigerator.

Pepper Tomatoes.

You will need:.

- 2.5 kg red-brown tomatoes;

- 1 pod of hot green pepper;

- 1 pod of hot red pepper;

- 10 black peppercorns;

- 1 parsley root with herbs;

- 1 celery root with herbs;

- 4 cloves.

For brine:.

- 2 liters of water;

- 2st. spoons of sugar;

- 2st. spoons of salt;

- 1-2st. tablespoons of vinegar.

Cooking method:.

Put tomatoes, capsicum, celery, parsley (previously washed in warm boiled water) into pasteurized three-liter jars and pour hot brine and let stand for 5 minutes.

After that, pour the brine into a saucepan, bring to a boil, pour over vegetables and roll up jars. Put upside down to cool.

Bean and Pepper Salad.

You will need:.

- 500gr. beans;

- 2.5 kg of sweet pepper;

- 1 cup tomato sauce;

- 1 glass of water;

- 1/2 cup vinegar;

- 1/2 cup sugar;

- 1/2 cup vegetable oil;

- salt to taste.

Cooking method:.

Rinse beans, soak overnight. Pepper cut into strips. Add tomato sauce, vegetable oil, salt, water. Cook for 10-15 minutes in an enamel pan. Add beans and vinegar, cook the same amount, arrange in sterile jars. Roll up and wrap up until the morning.

Assorted patissons, cucumbers, tomatoes.

You will need:.

- 5kg. tomatoes;

- 4kg. cucumbers;

- 4kg. squash;

- a broom of horseradish leaves, cherries, dill branches with umbrellas;

- spices per three-liter jar - 2 cloves, 2 bay leaves, cinnamon on the tip of a knife, 2 black peppercorns, 2 allspice peas, 1 teaspoon of 9% vinegar.

For pouring into 1 liter of water 1st. a spoonful of salt, 2 tbsp. spoons of sugar.

Cooking method:.

At the bottom of a hot 3-liter sterilized jar, put cloves, black pepper, allspice, bay leaf, cucumbers - in one layer. Then squash up to a third of the jar mixed with dill, garlic, onions, blackcurrant leaves, cherries, horseradish, dill umbrellas. Top layer small tomatoes pink, red, yellow.

Pour hot filling, add 1 teaspoon of vinegar per liter of filling. Sterilize jars for 30 minutes. roll up. Turn upside down until completely cool..

Salad of horseradish, apples and carrots.

You will need for a liter jar:.

- 400-500g. apples;

- 200-250g. carrots;

-100g. fuck.

For brine per 1 liter of water 80g. salt, 80 gr. sugar, 1st. a spoonful of 9% vinegar.

Cooking method:.

Rinse carrots and horseradish, peel, rinse and grate on a coarse grater. Remove the core from apples and also grate on a coarse grater.

Stir, put in clean jars and pour hot brine. Cover with lids, warm at a low boil half-liter jars - 8 minutes, liter - 12 minutes. Seal and refrigerate.

Kalina with sugar.

You will need:.

- 1 kg. viburnum;

- 800g. Sahara.

Cooking method:.

Rinse the viburnum and sprinkle with sugar in a glass jar - a layer of viburnum, a layer of sugar. top layer of sugar. Keep refrigerated.

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