Step-by-step recipes for preserving yurcha from zucchini for the winter

A good harvest of zucchini is a reason to make various blanks that you can feast on throughout the winter. Yurcha from zucchini for the winter is prepared very simply and is stored for several months, only you need the jars to stand in a cool place.

Simple recipe

For cooking, you can use a multicooker to preserve as many vitamins as possible, but if there is no kitchen appliance, a regular saucepan will do.

Zucchini appetizer in any case will turn out appetizing and healthy. Housewives have different opinions about tomato paste: some like it, some don't.

You can prepare a snack in two versions in order to compare and understand which family members prefer.

A set of products for cooking yurcha:

• zucchini or white zucchini - 3 kg;
• Bulgarian orange pepper - 1 kg;
• cream tomatoes - 1 kg;
• vinegar 6% - 100 ml;
• large heads of garlic - 170 - 220 g;
• granulated sugar - 210 g;
• salt - 90 - 95 g;
• lean oil - 350 - 400 ml;
• fresh parsley - 3 bunches;
• hot peppers to taste.

Cooking vegetables step by step:

1. Rinse the parsley and tomatoes in cool water and dry.
2. Trim the tough stems of the parsley.
3. Peel the garlic and disassemble into cloves.
4. Cut the tomatoes into small slices and twist them in a meat grinder using a large-hole attachment.
5. Chop parsley and garlic in a blender or also scroll through a meat grinder.
6. Like other recipes for squash yurcha, this one involves removing the skin from the fruit, but if the skin is tender, you can leave it.
7. Remove the seed chamber from the overripe zucchini; you can leave the young one.
8. Crumble the zucchini into slices of such a size that it is convenient to eat them.
9. Peel and chop sweet peppers.

How to make yurcha:

1. Add sugar, salt, pepper, vinegar to the dishes where the tomato-garlic mass is, add other spices if desired.
2. Let it boil.
3. Add chopped zucchini and bell peppers.
4. Boil for 1 hour, stirring gently so that the vegetables do not burn. If the consistency is normal, it will be enough to stir 3-4 times for the entire time while the mass is boiling. It is necessary to cook under the lid.
5. When the mixture is ready, it must be decomposed hot in sterilized jars.
6. Roll up containers with metal lids. You can use curling or regular.
7. Turn upside down and leave to cool in this position.

The prepared zucchini snack should be kept in the basement or refrigerator. The same canned food can be made from eggplants by taking products in a similar ratio.

In winter, jars can be stored on the glazed balcony.

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Korean canned food

Yurcha, made from eggplant or zucchini according to this recipe, has a pungent taste and rich aroma.

A set of products for yurcha in Korean:

• white zucchini - 1.5 kg;
• bell pepper (orange or green) - 250 g;
• carrots - 0.5 kg;
• garlic - 2 small heads;
• seasoning for carrots in Korean - 2 tbsp. spoons.

Products for making marinade:

• lean oil - 150 ml;
• granulated sugar - 0.5 faceted glass;
• table salt - 1 tbsp. the spoon;
• vinegar 6% - 100 ml.

Cooking procedure:

1. Wash the zucchini, remove the peel from them, get the seeds from the overgrown ones.
2. Grate for Korean snacks.
3. Grate the washed and peeled carrots on the same grater.
4. Cut pepper, peeled from seeds, into squares.
5. Garlic can be finely chopped by hand or pressed with a press.
6. Put all the vegetables together, add the seasoning, mix, put in a cool place for 5 hours.
7. Make a marinade from oil, salt, granulated sugar and vinegar. It does not need to be heated during cooking.
8. Add the marinade to the vegetable mass.
9. Distribute evenly over the jars so that the appetizer is the same thickness everywhere.
10. Cover, but do not roll up. Sterilize jars of 0.5 l for 15 - 20 minutes.
11. Seal up.

After cooling, the zucchini snack should be stored in the cellar or in the refrigerator.

Eggplant preparation "Original"

For this preservation, even, young fruits without defects are taken from eggplant.

A set of products:

• eggplant - 5 kg;
• garlic - 5 large or 6 medium heads;
• any greens - a bunch;
• vinegar 9% - 200 ml;
• hot chili - 4 to 5 medium pods;
• vegetable oil - how much will it take for frying;
• granulated sugar - 100 g;
• salt to taste.

How to cook:

1. Shred the eggplants into 0.8 - 1 cm thick slices.
2. Pour into a saucepan, add a little salt, shake and let stand to let the juice stand out from the eggplant.
3. Grind herbs, pepper and garlic in a blender or crank through a meat grinder, pour in vinegar, add sugar. Stir to dissolve all the sugar.
4. Squeeze the eggplant slices, fry on both sides in vegetable oil.
5. After frying, dip each piece well in the garlic-pepper mixture and put in a jar.
6. Fill all jars tightly, place the lids on top and sterilize for 15 to 20 minutes.
7. Cork, leave on the table to cool, then take to the basement or refrigerate.

Harvesting eggplant stuffed with vegetables

Eggplant for the winter can only be preserved as conservation. Fresh vegetable spoils quickly even in the refrigerator.

It makes sense to take the time and try different recipes so that the family is provided with vitamins for several months.

You will need the following products:

• eggplants no more than 10 cm long - 5 kg;
• large carrots - 2 pcs.;
• garlic - 2 - 3 heads;
• cilantro - 1 bunch;
• young dill - 1 bunch;
• parsley - several branches;
• celery - 2 - 3 stalks;
• water - 2 liters;
• 6% vinegar - 1 l;
• table salt - 100 g;
• granulated sugar - 100 g;
• spices to taste.

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How to cook:

1. Make a longitudinal incision on the eggplant, pull out the core with seeds through it.
2. Blanch in boiling water for 3 minutes.
3. Finely chop all vegetables and herbs.
4. Add spices, salt and pepper.
5. Mix.
6. Stuff the fruits immediately and put them in jars.
7. Pour the marinade prepared in advance.
8. Roll up, cool upside down.

Whole fruit canning

Eggplant rolled up in jars as a whole makes a good preparation for a vegetarian or meat salad.

A set of products:

• medium eggplants - several pieces;
• water - 5 l;
• table salt - 1 glass;
• vinegar 9% - 9 tbsp. l .;
• parsley - 1 bunch;
• Jamaican pepper - a few peas;
• bay leaf - 10 pcs.

How to cook:

1. Dissolve salt in boiling water, add vinegar.
2. Put the eggplants in the brine, cook for 5 - 7 minutes.
3. Put spices at the bottom of the jars.
4. Fill the container with whole fruits.
5. Pour boiling fill, roll up.

In tomato sauce

In the classic version, this eggplant blank is made with tomato juice. But you can also take tomato paste or mashed potatoes and dilute with filtered or well water.

A set of products:

• young eggplants - 2 kg;
• turnip onions - 1 kg;
• carrots - 300 g;
• green bell pepper - 1 kg;
• tomato juice or pasta diluted with water - 1 liter;
• parsley, dill - to taste;
• garlic - 1 head;
• lavrushka - at the rate of 2 pcs. for 1 can.

Processing process:

1. Shred the eggplants into 1.4 - 1.9 cm slices.
2. Put in lightly salted water - let stand for 50 minutes.
3. Squeeze, fry until the vegetables become golden brown.
4. Cut the pepper into squares, coarsely chop the onion, grate the carrots. Mix and simmer in oil for 10 minutes.
5. Add spices, pepper, simmer for another 5 minutes.
6. Place greens, lavrushka at the bottom of the glass container.
7. Put a layer of eggplant, pour 3 tablespoons of tomato dressing, again a layer of eggplant
8. Fill all the jars in the same way, thickening the vegetables with a fork or spoon.
9. Top up the dressing so that the cans are filled to the very top.
10. Sterilize within 15 minutes.

Roll up, wait until the conservation cools down, and take it to the basement for storage.