Vegetable stew prepared in jars for the winter. Step-by-step recipes for preparing vegetable stew for the winter with and without sterilization

Very often in the summer we stew a variety of vegetables, preparing a stew from them. Preference is given to those who are more loved by the family. However, to eat such a dish in cold weather, you need to make preparations. For example, you can preserve a very tasty vegetable stew with zucchini for the winter. It is done in different ways, adjusting the number of products and their names. You can also put vinegar in this dish, or you don’t have to. So, in this article we will look at how to prepare vegetable stew for the winter in two ways.

Zucchini stew for the winter: a finger-licking recipe

I use this zucchini preparation in winter to prepare a stew with potatoes and meat. But if you need it quickly, you can do it without meat, it also turns out very tasty.

1.5 kilograms of zucchini
700 grams tomato
700 grams of bell pepper
300 grams of Crimean onion
glass of sugar
half a glass of salt
a quarter cup of vinegar
one and a half glasses of sunflower oil

We prepare suitable glass containers with a total volume of at least three liters.

We sterilize the washed jars in the usual way. We will put the workpiece into jars, completely dry.

Now we proceed to the direct preparation of vegetables and their further canning.

Cut all the washed and peeled vegetables into cubes and place in a cooking container. We send all the other components there. Cook after boiling, stirring, for forty-five minutes.

Place the cooked mass into jars and seal tightly. Wrap the rolls until they cool.

A simple stew of carrots and onions for the winter

A delicious snack is made from carrots and onions, with peppers and tomatoes. In winter it will come in handy as an addition to first courses, or you can simply use it as a salad.

Necessary components for preparing three liters of finished product:

0.5 kilograms of juicy carrots
half a kilo of Crimean onions
0.5 kilograms of sweet pepper
1.5 kilograms of tomato
0.5 cups sunflower oil
faceted glass of vinegar
glass of fine sugar
half a glass of salt

Cooking without sterilization:

Wash, peel and cut the vegetables into medium strips.

In the bowl in which our appetizer will be cooked, place all the ingredients except vegetables. When the mixture boils, add carrots to it.

After three minutes, add the remaining products. Cook over low heat for fifty minutes, stirring occasionally.

Once ready, place the hot mass into a sterile container and seal. Turn it over and cover it for a day.

We take the cooled twists into the cellar.

Appetizer with eggplants and zucchini

This is one of my family’s favorite preparations, which I cook with eggplant and zucchini.

300 grams of young zucchini
150 grams of juicy carrots
300 grams eggplant
100 grams of onions
150 grams of lettuce pepper
400 grams of fleshy tomatoes
4 cloves garlic
tablespoon sugar
teaspoon salt
1.5 tablespoons vinegar
4 tablespoons oil
ground black and red pepper to taste

Canning begins with preparing the food. Vegetables must be peeled, washed and cut into large, random pieces. Then place them one by one in a pan with heated oil. Place the zucchini first, then five minutes later add the eggplant and bell pepper.

Preparing the main ingredients

There are many options for assorted vegetables. This is due to the fact that everyone puts in their favorite side dish those vegetables that are on hand or used in the family. Any component has its own cooking period and may require pre-treatment. Vegetables are cut into identical large cubes to give the dish a finished, uniform look. Use:

onion. It is peeled, cut into cubes or half rings;
carrots are peeled, grated, cut into slices or strips
potatoes are cut into cubes. Do not cook it too early to avoid changing the color of the product;
Bell pepper. You can choose any color - red or yellow, you can use green fruits. They are cleared of the stalk and seeds and washed. It is more convenient to use cutting in the form of slices;
The eggplant is washed and destemmed. It is more convenient to cut it into rings, or cubes. If the product is bitter, it should be soaked in salted cold water for 20 minutes;
Zucchini is cut depending on the degree of maturity. The young vegetable can only be peeled and chopped. When ripe, all seeds must be removed. Young zucchini cooks faster;
the cabbage is not chopped very finely;
Some people prefer to use tomatoes without peel, removing it by blanching. However, the product is suitable for consumption with the peel. To quickly peel the skin, cut the vegetable from the side of the stalk crosswise and place it in boiling water for 1 minute. Remove using a slotted spoon and carefully remove the film;
The garlic is peeled and crushed to add flavor to the dish.

Vegetable stew with cabbage

This simple cabbage stew recipe goes well with meat and turns out just like the store-bought version.

0.5 kilograms of white cabbage
2 heads of Crimean onion
one small zucchini
4 pieces of sweet pepper
2 medium carrots
3 tablespoons vegetable oil
salt, sugar to taste

How canning is prepared:

Fry the onion, cut into large cubes, with carrots, previously grated on a coarse grater. Add chopped peppers and zucchini. Fry the vegetables for fifteen minutes. Then add the shredded cabbage to the frying pan. Salt the stew and sprinkle with sugar.

Cook for half an hour with the lid closed. The hot preparation is placed in sterile jars. Screws tightly.

How to store preserves

There are a few simple tips that will help you preserve homemade food until spring. If there is a cellar, there will be no problem. It creates the best conditions for storing any preserved food. If it is not available in a private home, an underground floor will do.

In the apartment, storage space is equipped on the glazed balcony. In this case, a box is created that does not allow sunlight to pass through, in which a stable temperature is maintained.

You can equip a built-in closet located away from heating appliances, doors and drafts. It is important to properly arrange the shelves and access to them. Important: cans are heavy, they must be placed on reliable, strong shelves.

If there are no other storage places, the jars are placed in the room under the bed, having previously placed them in a cardboard box. This storage method is the most unreliable. You should not leave jars indoors for a long time.

Vegetables

Awesome vegetable salad without sterilization

I recommend everyone to prepare a vegetable salad for the winter. The preparation is done quickly, as it is prepared without sterilization. The salad turns out just to lick your fingers.

We take the following products:

2 kilograms of cauliflower
6 pieces firm tomatoes
3 juicy carrots
5 small onions
one zucchini
5 pieces of sweet pepper
large head of garlic
0.5 cut glass of vegetable oil
topped tablespoon of sugar
coffee spoon of salt
teaspoon mustard
0.25 cups wine vinegar

Fill the cauliflower inflorescences with cold, slightly salted water. After fifteen minutes, rinse the cabbage under running water and place it on a kitchen towel.

We cut the peeled bell pepper into strips, the zucchini into cubes, the tomatoes into slices, the onion into large rings, and grate the carrots.

Mix the prepared vegetables and place them in sterilized jars. Pour boiling water over the salad in jars for twenty minutes.

While the salad is warming up, make the dressing. Mix garlic, cut into thin rings, with salt, sugar, mustard, and butter. Heat it up and add vinegar.

Drain the cooled liquid from the jars and pour the hot dressing over the salad. We cork it and wrap it in a warm cloth. The next day we put it in the cellar.

I advise you to watch a video recipe for preparing vegetable stew for the winter.

Squash stew

This snack is very easy to prepare at home. If desired, squash can be replaced with zucchini.

3 kilograms of squash
kilogram of yellow sweet pepper
kilogram of ripened tomatoes
large bunch of curly parsley
2 large heads of young garlic
2.5 tablespoons rock salt
glass of fine grain sugar
350 milliliters vegetable oil
100 milliliters vinegar
6 peas each of allspice and black pepper

At the bottom of the pan we place tomatoes cut into pieces, chopped herbs with garlic, and peppercorns.

Pour in oil and vinegar, add salt and sugar. Mix the mixture and put it on fire.

After boiling, add diced squash and sweet peppers to the sauce made from tomatoes.

Cook the stew at low simmer for one hour. Place the hot snack in sterile jars and seal.

We cool the rolls under a blanket, then lower them into the basement.

Description

Vegetable stew for the winter

– one of the excellent winter snack options. This dish includes a large number of different vegetables, which makes the taste of the appetizer very rich and pleasant, and in addition, this stew looks very appetizing.

The secret to preparing such a dish lies in the ingredients themselves: if you want your appetizer to be as tasty and tender as possible, you need to take fresh, young ingredients. It will be best if you take vegetables that were grown in your own garden, as they usually contain much more nutrients than those bought in a store or market.

Often, many housewives add rice to the stew to make it more satisfying, however, not everyone likes this dish. However, you can try making several servings of vegetable stew with and without rice.

You can easily serve such vegetables on the table as an independent snack, or as an addition to a side dish or meat. Vegetable stew goes well with almost any side dish, and is also very tasty to eat simply with bread. It’s very easy to prepare a delicious vegetable stew at home for the winter. We invite you to verify this by using our most delicious step-by-step recipe with photo tips. Thanks to the recommendations from our recipe, you will be able to quickly and easily prepare the most delicious preparation for the winter, and your guests will surely admire it.

Spicy stew of tomatoes, bell peppers and eggplants

I prepare a vegetable stew from bell peppers, tomatoes, eggplant, and add hot peppers for spiciness. Spicy lovers will really like this snack, and it is very similar to sauté.

We take products for a 0.7 liter jar:

200 grams eggplant
150 grams of Crimean onion
200 grams of sweet pepper
a small pod of hot pepper
200 grams of ripe tomatoes
teaspoon rock salt
1.5 teaspoons sugar
0.5 faceted glass of butter
15 milliliters vinegar
30 milliliters of water

Wash the vegetables, let them dry, then peel them. Cut all fruits, except hot peppers, into large pieces.

Place eggplants, sweet peppers and finely chopped hot peppers, onions, and tomatoes into a large cooking container.

Add water, oil and vinegar, salt, sugar. The appetizer is cooked over low heat for thirty minutes.

Vegetable stew without sterilization “Nourishing Basket”

Now I will share with you a method for preparing a simple vegetable stew in jars without sterilization. I call it “Hearty Basket” because it is made from bell pepper, tomato, zucchini, eggplant and onion. Very filling and tasty!

For 3 liters of product you will need:

kilogram of eggplant;
kilogram of bell pepper;
kilogram of tomatoes;
kilogram of zucchini;
half a kilo of onion;
half a kilo of carrots;
3 tablespoons sugar;
one and a half tablespoons of salt;
3 teaspoons of Provençal herbs;
100 milliliters of nine percent vinegar;
200 grams of vegetable oil.

Peel the onion and cut into cubes. Rinse the pepper and remove the core, cut it in the same way as the onion. Grate the washed and peeled carrots on a coarse grater.
Pour vegetable oil into a suitable deep pan. Place the vegetable slices in it. Simmer over low heat until the vegetables soften.
Wash and peel the eggplants, cut into medium-sized cubes. Chop the zucchini in the same way.
Place this cut into the pan with the vegetables and mix thoroughly. Chop the tomatoes with a coarse grater and add them to the stew. Stir again.
Simmer the mixture over low heat for half an hour. Vegetables should become soft and give juice. After the specified time, season the stew with salt, sugar and Provençal herbs. Pour in vinegar.
After stirring the product well, let it stand on the fire for another five minutes. After this, place it hot in jars that have been previously sterilized. Roll up, turn over and wrap.

Vegetable stew without vinegar

What do we need to cook for the winter without adding vinegar? The ingredients needed will be listed below:

onions - five hundred grams;
carrots - five hundred grams;
zucchini - five hundred grams;
tomatoes - five hundred grams;
sweet pepper - five hundred grams;
vegetable oil - two hundred and fifty milliliters;
coarse salt - one and a half tablespoons;
sugar - five tablespoons;
bay leaf - four to five leaves.

Zucchini stew for the winter - you'll lick your fingers, how delicious!

An excellent side dish for a variety of dishes is made from a stew made from zucchini. Let me give you a delicious recipe for making this snack at home. Even an avid gourmet will be pleased with the result!

3 large zucchini;
5 pieces of sweet onions;
5 tomatoes;
3 carrots;
5 cloves of garlic;
150 grams of tomato ketchup;
half a glass of vegetable oil;
a quarter glass of nine percent vinegar;
a tablespoon of salt;
a bunch of parsley;
half a glass of water.

Peel the zucchini, cut them into cubes and place them in a suitable pan.
Chop the onion and fry until tender with a small amount of vegetable oil.
Cut the tomatoes into cubes and mix with the zucchini. Place the fried onions into the same pan.
Grate the carrots, fry and add to the stew. Pour water and add chopped garlic to the roll. Sprinkle with chopped herbs.
Add salt, ketchup, oil and vinegar to the stew. Bring the product to a boil, then reduce the heat. Simmer for half an hour. Place in a sterile container and roll up.

How to cook?

1. First of all, wash the zucchini and, if necessary, cut off any damage to the skin. Next, cut them into cubes and put them in a saucepan.

2. Now wash the tomatoes and cut them into thin slices. Place them in a saucepan too.

3. Peel the sweet pepper and wash it. Each pepper should be cut into not very long thin strips. Add it to the saucepan with the already chopped vegetables.

4. Remove the skins from the onions and wash them. Then cut into small cubes. Place the onion in a saucepan.

5. Now the vegetable stew for the winter should be salted and sugar should be added in the amount indicated in the recipe. At the end, pour in vegetable oil. Place the saucepan on the fire (it should be small) and simmer the stew for about thirty minutes. At the end of cooking, all vegetables should be soft. Don't forget to stir it so it doesn't burn. Vinegar should be poured into the saucepan at the very end of cooking the stew.

6. Cans for rolling must be thoroughly washed first. Place the finished stew in them (while it is still hot), then dip the jars in boiling water and immediately roll up.

7. Place the jars on the floor upside down. Place something warm on top (such as a blanket). After a few days, the jars can be placed in the basement.

Carrot and onion stew just like in the store

Sometimes I make carrot and onion stew. This dish is the perfect addition to the dinner table. The final product turns out just like in the store and even better!

5 carrots;
3 onions;
50 grams of salt and sugar;
spices to taste;
3 peppers;
5 tomatoes;
3 zucchini;
half a liter of vegetable oil;
50 grams of vinegar.

How to cook a delicious stew:

Peel all vegetables. Cut the zucchini and tomatoes into cubes, carrots, peppers and onions into strips.
Place the chopped vegetables in a deep saucepan, adding salt, sugar and vegetable oil. Stir well and boil. Simmer for half an hour. 5 minutes before cooking, pour vinegar.
Pour the mixture into sterile jars and roll up. Store in the cellar.

How to cook vegetable stew for the winter:

Peel the eggplants and cut into small cubes. Salt and leave for a while to allow the bitter juice to drain. We wash the eggplants and leave them in a colander to drain excess water.

For preparing this dish, it is better to choose young zucchini without well-defined seeds. If desired, peel the zucchini and cut into cubes, the same as in the case of eggplants.

We wash the pepper, remove the seeds and cut into thin strips.

Three peeled carrots on a coarse grater, finely chop the onion.

Wash and cut the tomatoes into slices.

Place all the vegetables in a large saucepan, add salt, sugar and vegetable oil. Mix well and turn on the heat.

Simmer the stew over low heat for half an hour, add vinegar and continue cooking for 10-15 minutes.

The finished stew can be immediately placed in hot, sterile jars and rolled up. No additional sterilization is required. We turn the jars with blanks over and wrap them in a blanket for additional sterilization of the lids.

You can store vegetable stew for the winter at room temperature.

How I wish I could preserve more different vegetables in the summer in order to pamper my loved ones with vitamins in the winter. An assortment of vegetables in the form of a stew is just what we need.

Today I prepared a delicious vegetable stew with eggplants and zucchini for the winter. A simple recipe and using your favorite vegetables will inspire you to preserve more jars of vitamin reserves. A detailed presentation with step-by-step photos of the culinary process will help you quickly master all the nuances of cooking.

What we need:

sweet bell pepper - 1 kg;
zucchini - 1 kg;
eggplants - 1 kg;
pumpkin - 0.5 kg;
tomatoes - 1 kg;
carrots - 0.5 kg
onion - 0.5 kg
vegetable oil - 1 cup
tomato puree - 200 gr.;
sugar

I want to make a reservation right away: in this recipe you don’t have to adhere to the strict quantitative ratio of vegetables. I like to cook vegetables in this proportion. You can take a half portion of vegetables for bookmarking. If someone likes a more delicate taste of the stew, add more pumpkin and zucchini, but reduce the amount of pepper and eggplant. If the tomatoes are sour, adjust the taste by adding sugar. This stew recipe involves introducing your taste preferences and fantasies.

Vegetable stew with eggplants and zucchini in a slow cooker

You always want to make delicious dishes very quickly. Then I cook the preparations in a slow cooker. Now I will share with you my favorite recipe for stew with eggplant and zucchini.

700 grams of eggplant;
400 grams of zucchini;
150 grams of onion;
100 grams of carrots;
150 grams of bell pepper;
350 grams of tomatoes;
a couple of cloves of garlic;
20 grams of dill;
20 grams of salt;
ground black pepper and other spices to taste;
5 grams of sugar;
50 milliliters of sunflower oil;
50 milliliters of vinegar.

Green tomato stew for the winter

Alas, sometimes unripe tomatoes remain in the garden beds. I don’t despair and can always find something to cook. I'll tell you how to make a stew of green tomatoes - you'll lick your fingers!

one red tomato;
6 green tomatoes;
a bunch of green onions;
onion;
zucchini;
half a carrot;
one bell pepper;
a teaspoon of salt;
one and a half teaspoons of sugar;
a couple of teaspoons of nine percent vinegar;
3 tablespoons sunflower oil.

Chop the onions and grate the carrots. Fry the vegetables in vegetable oil for a couple of minutes.
Cut the green tomatoes into strips and add them to fry. Stir and simmer for three minutes under the lid.
Cut the washed zucchini into slices. Peeled bell pepper - strips. Add vegetables to the future stew and simmer for 6 minutes.
Cut the red tomato into cubes, chop the green onions and add them to the preparation. Simmer for fifteen minutes, then add sugar, salt and vinegar. Let it simmer for another seven minutes.
Place the stew in sterile jars and seal. Keep cool.

The result is a delicious and savory stew that your whole family will love. Bon appetit!

Delicious vegetable stew with cauliflower and garlic

Cauliflower is a delicious and filling vegetable that I love. Having prepared it with other vegetables in the summer, in the winter cold I take out a jar and eat it at a time. Be sure to try my stew recipe!

1 kg 500 grams of cauliflower;
800 grams of tomatoes;
300 grams of sweet pepper;
large head of garlic;
4 tablespoons of vegetable oil;
salt and parsley to taste;
2 tablespoons sugar;
3 tablespoons of six percent vinegar;
several umbrellas of carnations.

Prepare cauliflower stew:

Blanch the cabbage for ten minutes.
Chop the tomatoes and peppers in a convenient way, but not too finely. Place in a suitable pan, adding oil and salt. Bring to a boil.
Break the cabbage into small florets, chop the garlic and parsley. Place in a saucepan. Add sugar and vinegar and simmer for half an hour. Do not stir too much, otherwise the integrity of the vegetables will be compromised.
Place the stew in a sterile container with a couple of clove umbels on top. Roll up the jars and wrap them until they cool. Keep refrigerated.

Prepare a vegetable stew for the winter: from zucchini, with eggplants, from carrots and onions - “You will lick your fingers!” maybe even an inexperienced housewife, since the recipes are not at all complicated. To understand possible problems, be sure to study the video. Cook with joy!

Author: Maria Sukhorukikh
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Steps

Place the finished straws in a separate container

Now let's move on to the zucchini. They need to be peeled, the seeds cut out and the fruits cut into small cubes approximately as shown in the photo.

As for eggplants, they do not need to be peeled. It will be enough to wash the fruits and cut them in the same way as you cut the zucchini. At the same time, if the blue ones are young enough, they don’t have to be cleared of seeds.

Rinse the bell peppers in running water and then cut the vegetables in half. Remove the seeds and then cut the pepper into thin strips.

After this, you need to chop the hot pepper. If you like spicy dishes, you can add red hot pepper, however, you need to add it carefully so as not to overdo it.

Otherwise, to make the stew not too spicy, you can add a green pepper. Also peel the garlic cloves.

Be sure to cut out the stem from the tomatoes so that it does not end up in the stew. You can cut tomatoes in any way convenient for you. Chop the celery as finely as possible, too.

Now you should preheat the oven to a temperature of one hundred and eighty degrees, place all the chopped products on a large baking sheet, add sugar and salt, olive or sunflower oil, as well as any other spices. After this, mix the vegetables and place in the oven.

Bake the vegetable stew in the oven for one hour. During this time, the vegetables will slightly change their color and become softer. You need to stir the dish every twenty minutes.

Sterilize the jars and lids, and after the product is ready, place it in prepared containers. Screw on the lids and store in the cellar or refrigerator. Vegetable stew with zucchini and eggplants is ready for the winter!

Bon appetit!

Stew made from a variety of vegetables is one of the popular summer dishes. Vegetables, cut into small pieces, are stewed in their own juice and create a harmonious taste of a vitamin mosaic. A light and tasty dish can be rolled into jars with the addition of a small amount of vinegar for better preservation, so that you can have a piece of summer on the table in winter.

This type of rolling can be used as a separate dish or added when preparing meat and fish dishes, as an excellent vegetable sauce or, if you want, a dressing for the winter, adding its characteristic sourness. When stewing potatoes with pieces of meat, at the end of cooking you can also add vegetable stew from a jar, thus diversifying the usual dish.

Vegetable stew for the winter is a light and low-calorie dish; the vegetables are soaked in their own juice and go well with each other. This winter dressing recipe does not require additional sterilization and can be stored for a long time either on the bottom shelf of the refrigerator or simply in a place where there is no direct sunlight.