When canning tomatoes, cucumbers and peppers, many housewives lose sight of the fact that there is another vegetable that is well suited for preparing various types of preparations for the winter. This is a zucchini.
An invaluable property of zucchini is that it goes well with absolutely any vegetables. The zucchini itself is bland, without much odor, with a weakly expressed taste. But as soon as you combine it with other vegetables, it immediately absorbs their aroma.
The peculiarity of zucchini is that when stewed, their flesh becomes translucent, and this only improves the appearance of the dish.
But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in winter preparations they try to use them together with sour tomatoes. Thanks to this combination, you get a very tasty appetizer - zucchini in tomato sauce.
Subtleties of cooking
- For this appetizer, it is better to take young zucchini. They have thin skin, dense pulp and no seeds yet. Or they are so soft that they practically merge with the pulp.
- Young zucchini skins are not removed. For canning, they are cut into circles, slices, bars or cubes.
- Zucchini is usually placed in jars, stewed with vegetables or pre-fried in oil.
- Tomato sauce can be made from minced tomatoes, tomato juice or tomato paste.
- Its taste depends on aromatic spices and herbs. The housewife can choose a set of spices herself, taking into account the taste preferences of her household. The most commonly used are pepper, garlic, paprika, cumin, basil, cinnamon, dill and bay leaf.
- In addition to zucchini, carrots, onions, bell peppers and hot peppers are also added to the preparation.
- Vinegar or vinegar essence and salt must be added. Sugar is added to the tomato sauce as desired, but it significantly improves the taste of the snack.
- If fresh zucchini is poured with tomato sauce, the jar must be sterilized: half-liter jars - 50 minutes, liter jars - about an hour.
- Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the jars must be well heated in the oven and always dry. Hermetically sealed jars should be immediately wrapped in a blanket so that they remain hot as long as possible.
Secrets of preparing delicious zucchini with tomato paste for the winter
To make conservation a success, listen to the following tips:
- Be sure to sterilize jars and lids before sealing. If you miss this important point, then all your work will be in vain. Sterilization can be done using a steam bath or in the microwave.
- Before sterilizing jars and lids, they should be thoroughly washed with soda. Pay special attention to the lids. It is better to boil them in a soda solution with water.
- The finished salad in jars should be turned upside down and covered with a blanket. You can remove the preservation after it has completely cooled.
- If the recipe calls for tomato paste, you can always replace it with tomato juice from ripe or even overripe tomatoes minced through a meat grinder. It will turn out no worse, and maybe even better.
- Canned food prepared according to these recipes can be served in winter not only as a salad. This dish makes an excellent base for soup or stew. It goes well with other vegetables and meat.
Zucchini in tomato sauce: method 1
Ingredients:
- zucchini (it’s better to take zucchini) – 1.5 kg;
- tomatoes – 700 g;
- large onion – 1 pc.;
- roots of parsley, celery, parsnip – 50 g;
- medium-sized carrots – 2 pcs.;
- refined sunflower oil – 100 g;
- salt – 20 g;
- sugar – 20 g;
- bay leaf – 3-4 pcs.;
- 9 percent vinegar – 40 g;
- black peppercorns – 10 pcs.;
- young dill and parsley - a small bunch.
Zucchini in tomato sauce: method 2
Ingredients:
- young zucchini – 2.5 kg;
- tomatoes – 1 kg;
- garlic – 1 head;
- salt – 1 tbsp. l.;
- sugar – 2 tsp;
- sunflower oil – 100 g;
- black peppercorns – 10 pcs.;
- 9 percent vinegar – 50 ml;
- young parsley and dill - a small bunch.
Cooking method
- Prepare sterile jars in advance. To ensure that they are hot and dry by the time you fill them with zucchini, keep them in an oven preheated to 150°.
- Wash the tomatoes, trim the stems, cut into several pieces. Grind in a meat grinder.
- Peel the garlic and pass through a garlic press.
- Pour the tomato mass into an enamel pan. Add salt, sugar, pepper and butter. Bring to a boil, cook for 20 minutes. Add vinegar.
- Wash the young zucchini and trim the ends. Without peeling the skin, cut into cubes or bars. Place in a saucepan with tomato sauce. Add garlic. Turn the heat slightly below medium and, stirring occasionally, simmer for 30-35 minutes. Ten minutes before readiness, add chopped greens.
- Place the boiling vegetables into jars and immediately seal them tightly with sterile lids.
Zucchini with peppers and onions
These canned zucchini in tomato paste taste like the usual lecho. Instead of pepper slices, it contains zucchini, and the pepper is used to make the sauce.
For such preservation it is better to use 500-800 gram jars. This volume is quite enough for a family of 3 people.
Salad ingredients
- 2 kg of zucchini;
- 100 g vegetable oil;
- 1 pod of hot pepper;
- tomato paste - 300 g;
- 0.3 kg onions;
- sugar - 2 tbsp. l.;
- 0.5 kg of bell pepper (necessarily red);
- 1 tsp. salt;
- bay leaf and cloves.
Be sure to remove the top layer from the zucchini. This must be done even if the zucchini is very young. This way you can achieve a delicate texture for canned vegetables. After this, we scrape out the seeds with a spoon - but this is only if the zucchini is ripe and the seeds have become hard.
Then you should start preparing the sauce. To do this, the pepper is cleared of internal partitions and seeds and cut into large pieces. Peeled onions and garlic are placed in a blender along with bell and hot peppers. Beat until a homogeneous mass is formed.
On the stove, heat a large saucepan of salted water (4 liters) to a boil. Cut the zucchini into large pieces and simmer in brine in batches for 2 minutes. Remove with a slotted spoon and place in sterilized jars.
From a blender, add salt according to the recipe, sugar, cloves and bay leaf into the mixture with the vegetables. Place the container with the sauce on the fire and boil for 5 minutes. Pour boiling sauce over the zucchini almost to the top and cover with lids.
A thick towel made of cotton threads is placed in a large container in which sterilization will be carried out. There should be free space between the banks. Pour hot water and boil.
To give the snack more sharpness, add a little vinegar (about 2 - 3 tsp) to the blender where the vegetables are blended, and then add the same amount of sugar to even out the taste.
Zucchini in tomato sauce: method 4
Ingredients:
- zucchini – 1.5 kg;
- tomato paste – 100 g;
- garlic – 1 head;
- 9 percent vinegar – 40 ml;
- salt – 1 tbsp. l.;
- sugar – 100 g;
- sunflower oil – 100 g.
Cooking method
- Wash and sterilize jars in advance. To keep them warm, place them in an oven preheated to 150°. If you decide to sterilize jars in the oven, then place them in a cold oven and only then turn it on, otherwise the jars may burst due to temperature changes.
- Wash the zucchini. If they are overgrown, peel them and remove the seeds. Grate the pulp on a coarse grater.
- Peel the garlic and chop it using a culinary press.
- Dilute the tomato with a small amount of water to make a thick puree.
- Place chopped zucchini, tomato paste, sugar, salt, sunflower oil in an enamel pan. Place on the stove and simmer, stirring occasionally, for 30-40 minutes. 10 minutes before cooking, add garlic and vinegar.
- While boiling, place the zucchini in tomato sauce into sterile jars and immediately seal tightly. Turn the jars upside down and cover with a blanket.
Canned zucchini in tomatoes for the winter: awesome recipes “You’ll lick your fingers”
Many housewives use zucchini to prepare a variety of delicious preparations in the fall. At the same time, additional vegetables and spices are used during cooking.
Canned zucchini in tomato for the winter has become popular: amazing recipes, “Finger-licking recipes”, a list of which I want to give below.
When finished, they taste excellent, are aromatic, and look attractive in jars.
But first, I’ll tell you about some subtleties that must be observed before the cooking process:
- in the case of using old zucchini, they need to be cleaned and freed from seeds;
- to give the canned dish a golden color, add carrots and onions to taste;
- The tomato filling must be boiled, otherwise the twist may sour and become cloudy.
Following these points, you can easily, without any difficulties, roll up an excellent snack for the winter, you’ll just lick your fingers.
Zucchini in tomato and garlic for the winter: an awesome recipe!
The first recipe is the simplest, easiest, and the result is amazing in taste with a delicious aroma of garlic. To add piquancy and spiciness, I additionally add chili pepper. I ended up with 3 liter jars.
- zucchini – 3.5 kg;
- tomatoes – 9 pcs.;
- 3 heads of garlic;
- chili pepper – 1 pod;
- 265 g sugar;
- vinegar 9 percent – 120 ml;
- salt – 80 g;
- refined oil – 190 ml;
- seasoning for vegetables – 65 g.
Firstly, I wash the tomatoes, cut out the stalk, blanch it, and grind the pulp through a meat grinder along with garlic and chili pepper without the stalk.
https://www.youtube.com/watch?v=1PKIBBVJQEw
I add salt, sugar, butter, seasoning.
I rinse the zucchini, cut off the ends (in case of any damage to the peel, peel it). I cut it into small cubes.
I put the zucchini in the prepared tomato sauce, place it on the middle burner, and simmer for a quarter of an hour from the moment it boils.
3 minutes before the end of cooking, add vinegar.
I put it in steamed containers and roll it up.
I cool the rolls and put them in the cellar.
Tuscan-style zucchini in tomato juice with basil “Better than Bonduelle”
Nowadays, stores sell a lot of Bonduelle brand canned food, including canned zucchini in tomato. However, they are expensive and not everyone can afford them.
I would like to offer an excellent recipe for Tuscan-style zucchini with tomatoes and basil, which can be prepared at home. They turn out healthy, with a distinct taste, better than store bought ones.
The amount of ingredients is given in the ratio for 3 liter jars.
- 5 zucchini;
- 3 tomatoes;
- 12 cloves of garlic;
- 5 sprigs of basil;
- salt - to taste.
I cut the washed zucchini into long strips.
I grind the blanched tomatoes in a meat grinder, add chopped basil, garlic passed through a garlic press, and mix well.
Place the zucchini in a frying pan with hot oil, fry over medium heat, stirring constantly for 7 minutes.
Pour in tomato and garlic juice, add salt to taste, and heat over low heat for 4 minutes.
I put the snack in sterile jars, roll it up, cool it under a fur coat, and put it in a cool room.
Winter zucchini roll with mayonnaise and tomato
I present my favorite recipe for zucchini with mayonnaise and tomato. It is quite simple, since only zucchini, onions, and carrots are used for preparation. Tomato paste replaces tomatoes. The taste of the snack is unsurpassed, memorable, with a delicate, pleasant texture. The advantage of this twist is that even old, overripe zucchini can be used.
The quantity of finished preserves is 5 jars, 0.5 liters in volume.
- zucchini – 3.5 kg;
- tomato paste – 350 g;
- mayonnaise – 260 g;
- carrots – 8 pcs.;
- onions – 6 pcs.;
- sugar – 170 g;
- salt – 70 g;
- any seasoning – 60 g.
I peel the zucchini and grind it in a meat grinder.
Peeled carrots, onions, cut into small pieces, grind in a meat grinder.
I transfer the vegetable mix into a metal container, add sugar and salt, and cook over medium heat until it boils.
I adjust the flame to the smallest setting, simmer for 60 minutes, and stir occasionally.
I add mayonnaise and tomato paste to the mixture, season with seasoning, and heat for half an hour.
I put the finished squash caviar into sterile jars, roll it up, cool it under a fur coat, and lower it into the cellar.
Fried zucchini in tomato sauce in 0.5 liter jars
Preserving zucchini in tomatoes involves the use of various heat treatments: stewing, boiling, frying in oil. In the third case, the appetizer turns out even more filling and appetizing. The composition, like the previous version, does not include vinegar.
The number of cans of the indicated ingredients is 6 pieces, 0.5 liters each.
- 2.5 kg of young zucchini;
- salt – 70 g;
- 7 tomatoes;
- 220 ml refined oil.
I washed the zucchini with the peel and cut it into medium-sized circles.
Place in a frying pan with hot oil and fry for a few seconds on both sides.
I prepare the tomato marinade: peel the blanched tomatoes, grind them in a blender, put them on medium heat, add some salt, and after boiling, heat them for 2 minutes.
I compact the fried zucchini into sterile jars, fill it with the tomato mixture, cover it with lids, place it in a bowl of water covered with a towel, and sterilize it for a quarter of an hour.
I roll it up, cool it under the blanket, and lower it into the cellar.
To better understand how to cook canned zucchini without vinegar, watch the video below.
Zucchini marinated in tomato without sterilization
Another amazing recipe with garlic and tomato. It tastes delicious, the vegetable turns out soft, juicy, literally melts in your mouth, the filling is pleasant with a slight sourness. They are prepared without additional sterilization, which does not take much time during preparation. The ingredients in the recipe were given in a ratio for 4 half liter jars.
- 4 kg of zucchini;
- 12 cloves of garlic;
- 2 tbsp. spoons of sugar;
- 330 ml vegetable oil;
- 6 sprigs of parsley;
- tomato paste - half a liter;
- 70 g salt;
- vinegar with a lower percentage of acidity - 130 ml.
Wash the zucchini thoroughly and cut it into small half rings. I put it in a saucepan, put it on low heat and wait until the zucchini gives juice. Then I boil for 5 minutes on a low flame from the moment of boiling.
Add sugar, salt and stir. After 5 minutes, add the tomato, vinegar, oil, mix well again, and boil for 15 minutes.
2 minutes before the end of cooking, add chopped parsley, grind the garlic cloves with a garlic clove, and mix gently.
I put the workpiece into steamed jars, roll it up, and leave it in the fur coat to cool.
“Mother-in-law’s tongue” salad of zucchini with bell peppers in tomato sauce
Now I’ll tell you how to prepare the awesome, fiery “Mother-in-Law’s Tongue” snack with lots of chili pepper and garlic for the winter. It can also be called differently in Korean.
The filling is prepared from a large number of tomatoes, which makes the preservation tender, with a distinct unique taste. The above ingredients make 3 half liter jars.
- any zucchini – 3 kg;
- bell pepper – 5 pcs.;
- 20 garlic cloves;
- 3 chili peppers;
- tomatoes – 4 kg;
- sugar – 190 g;
- vegetable oil – 200 ml;
- 70 g salt;
- vinegar with less acidity – 125 ml.
First, I prepare the filling: I blanch the tomatoes, grind the pulp, and pour them into a metal container.
I pass the peeled garlic through the garlic, free the chili pepper from the stalks, chop it with a knife along with the seeds, and do the same with the bell pepper. I put everything in tomato juice.
Washed zucchini, cut into long layers resembling a tongue. It’s not for nothing that we conserve “mother-in-law’s tongue.”
Add salt, sugar, oil, vinegar to a mixture of tomato, pepper and garlic, stir well, bring to a boil on a small burner.
I add the zucchini and cook over the same heat for 20 minutes.
I put the mixture into sterile jars, roll it up, cool it under a fur coat, and lower it into the cellar.
If there are too many chopped vegetables, then divide into batches; in this case, you should not wait until the first ones soften, just hold for a few minutes and remove. It is acceptable to use even old, hard-skinned zucchini.
