Salads, canned in an autoclave
Today no one will be surprised by canned cucumbers or tomatoes anymore. All housewives are looking for new and new recipes to impress their relatives. And in fact, it is very simple: buy an autoclave from the company "Ukrpromteh" and cook salads in it, the recipes of which we have prepared for you in this article. Each of them is filled with bright flavors that will surprise even the most demanding gourmets.
Eggplant salad
For cooking we need:
- eggplants ‒ 4 kg;
- red bell pepper ‒ 2 kg;
- refined sunflower oil ‒ 2 cups;
- sugar ‒ 2 cups;
- vinegar 9% ‒ 1 cup;
- salt ‒ 3 tbsp.;
- garlic ‒ 1 head;
- water ‒ 1 l;
- tomato paste ‒ 2 jars.
Now we start cooking
- Wash eggplants and peppers thoroughly. Peel the eggplants and cut into large cubes. Remove the core from the peppers and also cut into large cubes. That is why for cooking this salad you need to choose fleshy peppers.
- Mix the chopped vegetables in a large container, add salt and mix again.
- Next, prepare the marinade: boil water, oil, sugar, vinegar, salt, chopped garlic and tomato paste.
- Add the marinade to the vegetables, mix thoroughly and put on the fire, bring to a boil and simmer for 20 minutes.
Now put the salad into jars. You can use half-liter or liter jars (from this portion you get 7 liter jars). Placing jars with salad into the autoclave, we preserve:
- If the thermometer is at the top of the container – cook for 5 minutes at 90 degrees (half-liter jars) and 10 minutes at 90 degrees (liter jars).
- If the thermometer is at the bottom of the container – cook for 5 minutes at 100 degrees (half-liter jars) and 10 minutes at 100 degrees (liter jars).
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Green bean salad
The taste of this salad is very delicate, it is perfect for a light snack. For cooking we need the following ingredients:
- green beans ‒ 1 kg;
- tomatoes ‒ 700 g;
- carrots ‒ 200 g;
- onions ‒ 200 g;
- vegetable oil ‒ 250 g;
- sugar ‒ 2 tbsp.;
- vinegar ‒ 1 tbsp.;
- salt ‒ 3 tsp.;
- parsley ‒ 1 bunch;
- bay leaf ‒ 2 pcs./jar;
- black peppercorns ‒ 3 pcs./jar.
Before starting, we recommend dividing the oil into two containers of 125 g each – it will be needed for stewing at certain cooking stages. So, let’s begin:
- Wash the beans, remove all “tails” and cut into small pieces 3–4 cm long. Pour with water, add salt, bring to a boil and cook for 10 minutes. Drain the water after complete cooling.
- Peel the onions, cut into half rings and stew in oil until ready.
- Wash and peel the carrots. Grate on a coarse grater and stew in oil until fully cooked.
- Wash the tomatoes. To easily remove the skin, make cuts and put into boiling water. Then grind the tomatoes through a meat grinder.
- Put the tomato puree into an enamel pot and stew for 15 minutes. Add sugar, vinegar and salt, mix thoroughly and remove from heat.
- Pour the prepared sauce over the beans and mix.
Now the salad is ready for canning. Beforehand, put parsley, bay leaf and peppercorns into the jar.
- If the thermometer is at the top of the container – cook for 20 minutes at 90 degrees.
- If the thermometer is at the bottom of the container – cook for 20 minutes at 100 degrees.
Beet and pepper salad
Ingredients:
- zucchini ‒ 4 kg;
- refined sunflower oil ‒ 850 ml;
- beetroot ‒ 3 kg;
- vinegar 6% ‒ 2 cups;
- salt ‒ 4 tbsp.;
- sugar ‒ 1 cup;
- ground black pepper ‒ 1 tbsp.;
- onions ‒ 2 kg;
- red bell pepper ‒ 6 pcs.
Before starting, we recommend dividing the oil into three containers of 250 g each – it will be needed for stewing at certain cooking stages. Let’s start cooking:
- Wash the zucchini and cut into small pieces or grate on a coarse grater. Stew almost until ready in oil.
- Boil the beets until ready, peel and grate on a coarse grater.
- Add vinegar, salt, sugar and ground pepper to the beets, stew in oil for 30 minutes. Then drain the remaining oil.
- Peel the onions and cut into half rings, fry in oil until ready.
- Wash the bell peppers and remove the seeds from the middle. Cut into equal pieces and stew in 100 g of oil until fully cooked.
- Mix all prepared products.
Now you can start canning, first putting the salad into jars.
- If the thermometer is at the top of the container – cook for 15 minutes at 90 degrees.
- If the thermometer is at the bottom of the container – cook for 15 minutes at 100 degrees.
Bonus from experienced housewives
This salad can be used in cooking borscht. To the almost ready potatoes, cabbage and meat, add 300–400 grams of salad and continue cooking as usual, adding all the seasonings and sour cream. This speeds up the preparation of everyone’s favorite Ukrainian borscht and makes its taste even richer and more interesting.
These and other canned foods can easily be prepared in autoclaves from the company “Ukrpromteh”, which specializes in the production of kitchen devices made of metal. With us you will find autoclaves, cheese makers, smokers, vacuum sealers.
Among more than 40 models of autoclaves you will be able to find the device that suits your needs. We offer models made of stainless steel and black metal. There is also a large assortment of industrial autoclaves.
For consultation, you can contact our specialists at the numbers: (050) 376-60-86 or (067) 370-27-22. Also write to us by email: autoclav24@gmail.com or leave a request on the website, and we will definitely call you back.
Read also:
- Zucchini in autoclave
- Cucumbers in autoclave
- Tomatoes in autoclave
- Lecho in autoclave
- Eggplants in autoclave
