Winter eggplant blanks without sterilization
Each housewife with experience of home canning, is sure to try to prepare dishes from the "little blue" for the winter. Unfortunately, most of these dishes require mandatory sterilization, which in the summer heat is an unpleasant procedure. This review contains the best recipes that do not require sterilization of the dish before spinning.
Selection and preparation of ingredients
Ingredients for home canning should always be selected very carefully, however, for recipes that do not require sterilization, this rule is of paramount importance: putrefactive bacteria, which may be present in not too fresh and high-quality vegetables, get into a tightly closed jar without preliminary prolonged heating, and begin to intensely multiply, and the finished dish spoils very quickly.
For seaming, fruits that meet the following requirements should be selected:
- smooth peel without the slightest damage and cracks;
- solid color with the obligatory presence of gloss, without greenish, brown or light streaks (this indicator indicates that the vegetable has reached technical maturity and there are no signs of overriding);
- absolutely dense structure throughout the volume;
- the correct form corresponding to the variety;
- the presence of the stalk, and the tail should be saturated green;
- the same size, preferably medium (too small fruits are most likely not ripe, and unnaturally large can be grown using growth stimulants, however, the size of the vegetable largely depends on its variety).
Did you know? Sunflower oil boils at a temperature of + 230 ° C, and extra virgin olive oil - only at + 160 ° C, so it is better to use sunflower oil for canning without sterilization.
The best recipes for eggplant preparations for the winter without sterilization
Before proceeding directly to recipes, it would be worthwhile to give a few basic rules, knowing which, any housewife will be able to accurately determine which dish requires mandatory sterilization before spinning, and which one can be rolled right away.
The following conditions help to avoid heating cans with pickles in a pan with water:
- The presence in the recipe of a large amount of preservative (vinegar, citric acid, sugar, salt can act as such), as well as pungency (garlic and chili).
- Possibility to pour boiled water in jars of vegetables several times, and immediately before spinning - with hot marinade.
- Use vegetable oil instead of sauce. In this case, the oil is heated to a boil and poured into a jar, after which it immediately closes. The boiling point of vegetable oil is much higher than that of water, so this ingredient kills pathogenic microflora in the contents of the jar is much more reliable than ordinary boiling water.
- Finally, without sterilization, those dishes are rolled up that are laid out on the banks hot, immediately after boiling, stewing or frying. Recipes involving the use of thermally processed semi-finished products of some additional manipulations (for example, cleaning and slicing baked eggplant), as a general rule, require sterilization.
As examples of dishes that meet the specified requirements, below are nine of the best recipes of delicious "blue" for the winter without prior sterilization of the workpiece.
Recipe number 1
A simple recipe in a hot pot
Recipe number 2
In Tatar
Recipe number 3
Kherson
Recipe number 4
Abkhazian
Recipe number 5
Recipe "Mother tongue"
Recipe number 6
With cucumbers
Recipe number 7
With tomato and pepper
Recipe number 8
With carrots
Recipe number 9
Honey circles
Recipe number 1
medium
A simple recipe in a hot pot
1 can per 1 liter 60 minutes Steps 9 ingredients
- eggplant
3-4 pcs.
- red ripe tomatoes
3 pcs.
- bell peppers
3 pcs.
- garlic
5 teeth
- chilli
1 pod
- vegetable oil
50 ml
- sugar
1 tbsp. l
- salt
2 tsp
- table vinegar 9%
3 tbsp. l
- Wash the jar using baking soda and steam it.
- Wash the vegetable group (except for garlic) under running water.
- Cut the eggplant into cubes with a side of about 2 cm.
- Put the eggplant cubes in a large bowl, add half the amount of salt provided in the recipe, fill with water.
- Make two cruciform, shallow incisions on the underside of the tomatoes, being careful not to touch the flesh.
- Put the tomatoes in a second bowl and pour them with boiling water for 3-4 minutes.
- While the tomatoes are warming, cut into small arbitrary pieces of sweet pepper, chili and garlic.
- Place chopped vegetables in a blender bowl.
- Remove the tomatoes from the water, peel them off.
- Cut the blanched tomatoes into a small cube and add to the rest of the vegetables in a blender.
- Kill the vegetables in a homogeneous mass (in the absence of a blender, you can use a meat grinder).
- Pour the resulting sauce into a saucepan, add the remaining salt, sugar and sunflower oil and bring to a boil.
- Discard the eggplant in a colander and rinse lightly with running water.
- Add vegetables to boiling sauce. Cook for 30 minutes over low heat, stirring occasionally with a wooden spatula so that the mass does not burn.
- At a separate convenience, boil water, put a lid in it for a twist and simmer until simmered.
- A few minutes before the set time, add vinegar to the vegetable mixture.
- Very carefully pour the workpiece into a warm jar and, taking the lid out of boiling water, immediately roll it up.
- Turn the jar upside down, check for leaks, and leave it upside down until it cools completely.
Important! In this and all subsequent recipes, the amount of vegetables is indicated approximately, based on their average size. The larger the total volume of the workpiece, the less the total error will be obtained.
Recipe number 2
medium
In Tatar
1 can per 1 liter 60 minutes Steps 10 ingredients
- eggplant
3-4 pcs.
- red ripe tomatoes
3 pcs.
- bell peppers
3 pcs.
- garlic
10 teeth
- chilli
1-2 pods
- sunflower oil
70 ml
- sugar
2 tbsp. l
- salt
2 tsp
- table vinegar 9%
3 tbsp. l
- water
100 ml
- Wash the jar using baking soda and steam it.
- Wash the vegetable group, in addition to garlic, under running water.
- Cut the tomatoes into several pieces.
- Put the tomatoes in a pan, add water, bring to a boil and cook for 10 minutes.
- Cut the eggplant into strips, transfer to a bowl, add half the salt, fill with water.
- Cut the pepper into 4 parts, remove the stalk with seeds, and then cut each part in hens of the same shape as the “blue ones”.
- When the tomatoes cool slightly, without draining the water, transfer them to a sieve and wipe well to get tomato juice.
- Pour the juice back into the pan, add half the salt, sugar, bring to a boil.
- Add eggplant and pepper to the juice, cook for 15 minutes.
- Before cooking, squeeze the peeled garlic cloves into the vegetable mixture, pour in the vinegar.
- Pour the contents of the pan into a warm jar, cover with a lid extracted from boiling water, roll up, turn over and, in the absence of signs of leakage, leave it overnight.
- eggplant
4-5 pcs.
- sweet bell pepper (red)
4 things.
- garlic
4-5 teeth
- chilli
1 pod
- sunflower oil
200 ml
- sugar
2 tbsp. l
- salt
2 tsp
- table vinegar 9%
3 tbsp. l
- Wash the vegetable group.
- Sterilize the jar and lid.
- Cut eggplant into circles, transfer to a bowl, add half the amount of salt prescribed by the recipe, mix, leave for 30 minutes.
- Peel the bell peppers and garlic.
- Pass garlic, sweet pepper and chili through a meat grinder.
- Fry the eggplant in vegetable oil, after draining the juice that has been released from them.
- Pour the pepper sauce into the pan, bring to a boil. Add salt, sugar and vinegar. Heat on low heat for 3-4 minutes.
- Add hot eggplant to the pan, bring it to a boil again, transfer to a warm jar, cover and immediately roll.
- eggplant
3 pcs.
- tomatoes
2 pcs.
- Sweet pepper
1 PC.
- onion
1 PC.
- carrot
1 PC.
- rice
50 g
- salt
2 tsp
- vegetable oil
70 ml
- Wash the vegetable group.
- Sterilize the jar and lid.
- Rinse the rice under running water until it becomes clear.
- Peel onions and carrots, cut onions into a small cube, grate carrots on a coarse grater. Sauté the vegetables in a preheated pan with vegetable oil.
- Cut eggplant, pepper and tomatoes into small pieces.
- Add tomatoes and peppers to the pan, add salt and sugar. Simmer for 15 minutes.
- In the resulting stew, put rice with eggplant. Cover, simmer for 30 minutes.
- Add vinegar, bring to a boil again.
- Put the workpiece in a warm jar, cover, roll up.
- eggplant
3-4 pcs.
- Sweet pepper
2 pcs.
- garlic
8 teeth
- onion
1 PC.
- walnuts
5 pieces.
- chilli
1 pod
- fresh greens (parsley, basil, cilantro)
1 bunch
- sunflower oil
100 ml
- seasoning hops suneli
5 g
- vinegar 9%
2 tbsp. l
- sugar
1 tsp
- salt
2 tsp
- Wash the vegetable group, sterilize the jar under steam.
- Peel the nuts and garlic.
- Cut the eggplants along into thin strips, transfer to a bowl, cover with salt, leave for 30 minutes. After a while, drain the allocated juice.
- Fry the eggplants in a pan with warmed vegetable oil until golden brown, discard on paper towels.
- Chop onion and sweet pepper in arbitrary pieces, pass through a meat grinder along with hot pepper.
- Finely chop the greens.
- Crush nuts with a rolling pin, mix with crushed garlic.
- Put on each layer of eggplant a mixture of garlic and nuts, roll and roll tightly in a jar.
- Bring pepper and onion sauce to a boil, add greens, seasonings, salt, sugar, butter and vinegar.
- Pour the boiling eggplant dressing, cover, roll up.
- eggplant
3 pcs.
- cucumbers
2 pcs.
- tomatoes
3 pcs.
- Bulgarian pepper
1 PC.
- onion
1 PC.
- salt
2 tsp
- sugar
2 tsp
- vegetable oil
20 ml
- vinegar 9%
3 tbsp. l
- Wash the vegetable group.
- Steam the jar with steam.
- Cut the eggplant into rings, transfer to a bowl, cover with salt, leave for 30 minutes. Over time, carefully drain the allocated juice.
- Grate the tomatoes on a grater (the skin should remain in the hand).
- Put the tomato puree on the fire, bring to a boil, then reduce the heat.
- Cut the straws into strips, cucumbers in circles, onions in half rings.
- Add the remaining vegetable group to tomato puree. Stew for 20 minutes.
- After time, add sugar, sunflower oil, vinegar, simmer another 5 minutes.
- Put the vegetables in a jar, cover, roll up.
- eggplant
3-4 pcs.
- tomatoes
3 pcs.
- bell peppers
3 pcs.
- green apple
1 PC.
- onion
1 PC.
- garlic
5 teeth
- vegetable oil
20 ml
- sugar
1 tsp
- salt
1 tsp
- table vinegar 9%
2 tbsp. l
- Wash and sterilize the jar over the steam, boil the lid.
- Wash the vegetable group, peel the onion and garlic.
- Cut all the vegetables and the apple into a small cube of the same size (2-3 cm), chop the garlic as small as possible.
- Melt the vegetable oil in a cauldron, add the onion, spasser until transparent.
- Put in the cauldron all other vegetables, except for garlic, mix thoroughly with a wooden spatula.
- Cover the cauldron with a lid, simmer over low heat for 30 minutes from the moment of boiling.
- Before cooking, add garlic, salt, sugar and vinegar to the stewed vegetables.
- Put the stew in a warm jar, cover, roll up.
- small eggplant
6-7 pcs.
- carrot
2-3 pcs.
- garlic
6-7 teeth
- chilli
1 pod
- Bay leaf
1-2 pcs.
- peppercorns
5 pieces.
- onion
2 pcs.
- vinegar 9%
1 tbsp. l
- salt
3 tsp
- sugar
2.5 tbsp. l
- sunflower oil
50 ml
- water
500 ml
- Boil eggplant whole until soft (15–20 minutes).
- Put the eggplants in a bowl, cover with a plate, set a pot filled with water as a yoke on top and leave for 20 minutes.
- Wash, peel and chop the carrots in small strips. Transfer it to another bowl.
- Peel the onion, cut into small cubes and spasser on warmed vegetable oil until transparent.
- Drain the oil in which the onion was fried in a bowl with carrots (onion can be used for other purposes, in this recipe it played a role).
- Add ½ tsp to carrots. salt, 1 tsp sugar, vinegar, chopped chili and crushed garlic. Mix well and let it brew for 60 minutes.
- Remove the oppression from the eggplant and carefully drain the allocated thick juice, it contains the dangerous glycoside solanine.
- Cut the eggplant along so that the area at the stem remains intact.
- Using a tablespoon, generously stuff eggplant with carrots, trying to evenly distribute the filling between the vegetables.
- Place the eggplant in a pan.
- Pour water into another pan, add the remaining sugar and salt, peppercorns, bay leaf and bring to a boil.
- When the brine cools down a little, fill them with eggplant, cover the pan with a lid and leave at room temperature for 3-4 days.
- After the time has passed, transfer the eggplants to a pre-washed jar, pour brine to the top, cover with a plastic cover and put in a cellar or refrigerator.
- The dish is ready to eat after a few days.
- eggplant
3 pcs.
- carrot
1 PC.
- onion
1 PC.
- tomatoes
2 pcs.
- garlic
8-9 teeth
- chilli
1 pod
- honey
1 tbsp. l
- salt
1 tsp
- vinegar 9%
2 tbsp. l
- sunflower oil
100 ml
- Wash the vegetable group, sterilize the jar and lid.
- Cut the eggplants into circles, put a baking sheet on a covered baking parchment and pour a few drops of vegetable oil on each circle.
- Place the pan in the oven, heated to 180 °, for 15–20 minutes. Circles should be baked to a state that Italians call al dente, that is, until half-cooked.
- Peel onions and carrots. Grate the carrots on a coarse grater, cut the onions into quarters.
- Rub the tomatoes with a grater so that the skin remains in the hands.
- Pour the tomato paste into the pan, add salt, honey, vinegar and sunflower oil, bring to a boil.
- Transfer the baked eggplants into a hot tomato paste, bring to a boil again, put in a jar, cover, roll.
- temperature not higher than + 25 ° С;
- lack of drafts and temperature differences;
- dryness;
- blackout.
Did you know? It's hard to believe, but the ancient Greeks were afraid of eggplant like fire. In ancient times, this fruit was called the "apple of madness", believing that using such a fruit, you can lose your mind.
Recipe number 3
medium
Kherson
1 can per 1 liter 60 minutes Steps 8 ingredients Video recipe
Video recipe
Did you know? Despite the fact that in Odessa eggplants are called “little blue”, no one calls it; in fact, purple color is by no means the only one possible for this vegetable. There are fruits of white, yellow, brown and absolutely black color, in addition, a number of varieties have a bright striped color.
Recipe number 4
medium
Abkhazian
1 can per 1 liter 60 minutes Steps 8 ingredients
Recipe number 5
medium
Recipe "Mother tongue"
1 can per 1 liter 120 minutes Steps 12 ingredients
Did you know? The dolphinidin salts, or rather, their combination, give a saturated violet color to eggplants (reacting with calcium and magnesium, the glycoside gives a blue salt, and when interacting with potassium, it turns purple). In white and yellow varieties, this valuable substance is absent, so they are considered less useful.
Recipe number 6
medium
With cucumbers
1 can per 1 liter 90 minutes Steps 9 ingredients
Recipe number 7
medium
With tomato and pepper
1 can per 1 liter 90 minutes Steps 10 ingredients
Recipe number 8
complicated
With carrots
1 can per 1 liter 120 minutes Steps 12 ingredients
Important! There is really no need to tie eggplant with carrot string, as provided in most recipes: with careful handling and tight packing, the filling will not spill out, but even if part of it is outside, the dish will not suffer.
Recipe number 9
medium
Honey circles
1 can per 1 liter 120 minutes Steps 10 ingredients
Features of storage of blanks
The presence or absence of sterilization as a whole does not affect the terms and conditions of storage of home billets. If the technology is properly maintained, such products can stand for two or three years, however, it is better to calculate the amount of preservation in such a way as to consume all the supplies until warm and fresh seasonal vegetables appear on the shelves.
In order for the workpieces to remain fresh and of high quality throughout the entire period, it is necessary to ensure the following conditions for them:
