3 best recipes for canning zucchini in Krasnodar sauce for the winter

Zucchini cooked in Krasnodar sauce in several ways for the winter will diversify any table on winter days. There are few lovers of this vegetable in the summer, but everyone loves zucchini blanks. Zucchini caviar and lecho, which are the most important preparations for the winter, are in special reverence. Prepared with Krasnodar sauce, they can be stored without sterilization in the refrigerator for a long time.

Features of harvesting zucchini in Krasnodar sauce for the winter

To prepare a fragrant and tasty zucchini blank does not require special knowledge and skills. However, there are some subtleties that experienced housewives have identified:

1. Carrots go well with zucchini, giving them tenderness and a pleasant sweetish taste. It is necessary to add at least a little carrots to each squash preparation.
2. It is better to add different varieties of fresh peppers to lecho, as many are at hand. However, you need to be careful with the dosage of hot red pepper.
3. No zucchini recipe will spoil spices and herbs. Therefore, you can choose them according to your taste preferences.

To chop vegetables for caviar, you can use a meat grinder if you don't have a blender on hand.

Selection and preparation of ingredients

For cooking, you need to choose fresh vegetables, without rot, lethargy and dryness. Young marrows are selected. Overripe vegetables contain many seeds and are hard in texture. The length of the fruit should not exceed 20 centimeters.

Rinse all vegetables well under warm water several times. Peel the zucchini peel gently and remove the seeds if necessary.

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How to prepare containers?

You must take a cast iron pan with a thick bottom for preparing blanks. All cooking utensils must be thoroughly washed and rinsed several times under running water. Sterilize glass jars with steam for 7-8 minutes, boil the lids for about 3 minutes.

Cooking methods

Ready-made zucchini in tomato sauce differ in consistency, but they have a spicy taste and are a good snack on winter evenings.

A simple recipe for the winter

To prepare zucchini in a simple way, you must:

• 2.5 kilograms of zucchini;
• 0.8 liters of tomato juice;
• 4 cloves of garlic;
• 400 milliliters of Krasnodar sauce;
• 3 medium carrots;
• 200 milliliters of vinegar;
• 200 grams of sugar;
• 3 tablespoons of salt;
• 200 milliliters of sunflower oil;
• ground black pepper to taste.

Step by step cooking:

1. Zucchini are cut into half rings of 0.5 centimeters. Carrots are chopped on a coarse grater. The garlic is cut with a crusher or finely grated.
2. Carrots, garlic, sugar, pepper and salt are added to the pan. Then tomato juice, oil and sauce are poured on top. Put on medium heat, bring to a boil and cook for about 15 minutes.
3. Then zucchini are placed in the pan. The mixture is stewed for another 15 minutes. Then removed from the fire.
4. While hot, the workpiece is poured into cans.

Zucchini caviar in Krasnodar sauce

To prepare the famous squash caviar, you will need the following ingredients:

• 2.5 kilograms of fresh zucchini;
• 800 grams of carrots;
• 800 grams of onions;
• 0.5 liters of Krasnodar sauce;
• 2 tablespoons of salt;
• 200 milliliters of sunflower oil;
• 2 tablespoons of vinegar;
• 4 tablespoons of sugar.

How to cook:

1. Pour a third of the pan with water. Cut into rings, carrots and zucchini are placed there. Then everything is put on medium heat and simmer until the vegetables soften.
2. Cut the peeled onions into slices and sauté in a pan with oil.
3. Beat ready-made onions, carrots and zucchini with a blender. Then add vinegar, sugar, sauce, salt to the puree and stir thoroughly.
4. Ready caviar is laid out in jars and rolled up with lids.

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Zucchini lecho with Krasnodar sauce

Products for cooking:

• 2 kilograms of zucchini;
• 0.5 pod of hot pepper;
• 0.5 kilograms of bell pepper;
• 400 grams of onions;
• 400 grams of carrots;
• 300 milliliters of Krasnodar sauce;
• 300 milliliters of sunflower oil;
• 3 tablespoons apple cider vinegar
• 2 tablespoons of salt.

How to cook:

1. Chop the onion into rings, chop the carrots into strips. Pour oil into a deep and wide frying pan and fry the onions and carrots in it for about 8 minutes.
2. The pepper is cut into medium slices, the courgette - into cubes.
3. Pour 0.5 liters of water into a saucepan and pour chopped vegetables into it, then add salt, pepper, sugar. Mix the ingredients well. Only then are the fried carrots and onions added.
4. Put the saucepan on the fire and simmer after boiling over medium heat for 45 minutes. The sauce is poured in five minutes before cooking.
5. Lecho is poured hot over the banks.

How and how long can the workpieces be stored?

For storing squash caviar, choose a dry and cool place. Banks should be placed in a dark place out of direct sunlight. Caviar is stored in a basement, cool closet or refrigerator.

You constantly need to monitor the lids of the cans, if they are swollen, caviar is not suitable for consumption.

Home-canned squash caviar can be stored for a year and a half at a temperature not exceeding 20 degrees. If the caviar was prepared without sterilization, then its storage period is halved. A lower temperature is required to prolong the freshness of such caviar.