TOP 4 recipes for making Krasnodar sauce at home for the winter
The traditional dish of Russian feasts made from tomatoes - Krasnodar sauce - won the hearts of Russians several decades ago. The aromatic tomato delicacy is combined with meat dishes, serves as an integral element of various gravies, and is used as a seasoning in soup. How to cook Krasnodar tomato sauce at home and prepare it for the winter? Consider several simple and tasty ways, we will analyze the subtleties of preservation and preparation.
The subtleties of making Krasnodar sauce for the winter
In order to preserve vitamins when harvesting tomatoes for the winter in the form of a sauce, it is necessary to correctly observe the preservation process and strictly follow the recipe.
Basic rules for canning and the subtleties of making Krasnodar sauce for the winter:
- Banks must be sterile.
- Only hot product is poured into sterilized containers.
- At various stages of cooking, you need to taste the dish.
- After the end of the preservation procedure, the cans with snacks are insulated by covering them with a blanket and placing them next to the battery.
- For storing and sealing cans, choose only high-quality lids.
- Place the garlic just before seaming the cans.
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?
The selection of products will depend on the recipe. The main ingredient is tomatoes. They should be ripe, firm, with no signs of decay. During the preparation of snacks, they will have to be peeled. Spices are selected according to taste and recipes. Over time, each mistress has her own secret component.
Container preparation
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 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 has boiled, the jar should be over the steam for 10-15 minutes, a tin lid is immersed in the kettle with boiling water for 3-5 minutes for seaming.
Important! Do not immerse a cold jar in hot steam - glass containers may burst from temperature extremes.
How to make Krasnodar sauce at home?
At home, preparing a dish is quite simple, it is better to use products from your garden, and not bought in a store. If you follow the recipe and canning rules, then fragrant preparations will delight you all winter.
Classic recipe
The popular recipe for Krasnodar sauce has been passed down from generation to generation for many years. In taste and recipe, this tomato sauce resembles ketchup. Consider a classic flavorful dish technology. Ingredients:
- fresh tomatoes;
- red apples;
- salt;
- sugar;
- cinnamon;
- ground black pepper;
- fresh hot chili;
- vinegar;
- garlic;
- ground nutmeg;
- mustard honey.
An important nuance of cooking is the preparation of tomatoes, it is necessary to remove the skin from them. To do this, the tomatoes are placed in boiling water for about 3-5 minutes, taken out sharply and transferred to a dish with cold water. The skin bursts and is easy to remove.
Then the peeled tomatoes are cut and stewed in a deep frying pan for about 15-20 minutes. At this time, the apples are peeled and cored and cut into slices. Cook them in a separate saucepan until they are completely softened.
The stewed tomatoes and boiled apples are mixed and mashed 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 readiness. The sauce is ready to roll.
Soviet Krasnodar sauce
The taste of the Krasnodar dish prepared according to the Soviet recipe is more rich, juicier and more aromatic. The secret ingredient in this case is fresh red bell pepper. It must be added to a classic recipe in a ratio to tomatoes - 1: 2. 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 the classical technology.
Making a Soviet snack is not difficult; it is important to use only fresh food.
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 imagination of the cook in this case is limitless, you can use the following spices:
- sweet pea;
- basil;
- cloves;
- different types of pepper;
- coriander.
If you add apple cider vinegar to the dish, the taste will turn out to be original and piquant. Preservation will increase the shelf life of the product.
Shish kebab sauce
To prepare Krasnodar sauce for kebabs, it is necessary to increase the degree of its sharpness. The amount of ground black pepper increases, bell peppers and onions must be added. In this case, the onion is stewed with tomatoes, peppers and apples, then the vegetable mixture is twisted through a meat grinder and cooked for another 10 minutes. The spices are added at the end when the sauce has thickened.
Storage time and terms
Krasnodar sauce, seasoned with vinegar or citric acid and rolled up in sterilized jars, can be stored in a 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 blanks must be stored in the refrigerator.
