The busiest month for summer residents is August. In addition to harvesting, in August it is time to make all kinds of preparations: jams, compotes, various canned vegetables, salads, sauces, squash and eggplant caviar, and so on. How to do everything?
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If you act consistently, you can do a lot. And we, in turn, want to share with you useful recipes that will certainly be useful to you. Take note!
Candied apples
Apple trees in August abundantly present summer residents with their harvest, which sometimes simply has nowhere to go. Already distributed to friends and acquaintances, stewed fruit and jam, even frozen. Or you can simply dry them or make a healthy sweet treat - candied fruits. And for the joy of children, and they are stored for a long time.
We need 600 g of apples, 400 g of sugar and 700 g of water.
- Cut the peeled apples into slices, put them in boiling water, cook for 10 minutes, and then place the apples sharply in cold water. Add sugar to the hot water in which the apples were boiled and make syrup. Place apples in syrup and leave for 4 hours. Then put on fire and cook for 10 minutes. After insisting for 8 hours, then bring to a boil again and cook for 10 minutes. Then leave again for a few hours. This procedure must be repeated until the apples become transparent. Then we put them on a baking sheet and dry in the oven for 20 minutes at 150 ° C with the door open.
Tomato paste
If you have ripe a rich harvest of tomatoes, then prepare tomato paste from them according to the following recipe:
- Take 8 kg of tomatoes, cut into wedges and cook in a large saucepan over medium heat for 30 minutes. Then the tomatoes are passed through cheesecloth or a sieve to remove the skin and seeds. Then cook for 4.5 hours until thickened over low heat, stirring occasionally so that it does not burn. Tomato paste is closed in sterilized jars and turned upside down, and covered with a blanket on top.
Cherry plum jam
Cherry plum jam will appeal to all sweet lovers. For cooking you will need: 1.6 kg of cherry plum, 1.2 kg of sugar, 60 ml of water.
- Wash, peel and dry the berries on a towel, then put in a saucepan with water and cook over medium heat for 3-4 minutes. Then rub the cherry plum through a sieve, remove the bone and skin. Add sugar to the berries and cook for 6-8 minutes until thickened. You can add spices during cooking (cinnamon, cardamom, vanillin) to add flavor. Close the jam in sterilized jars.
Borscht in a jar
With the help of this recipe, you can greatly facilitate your task of making traditional borscht. From now on, it will not be necessary to stand at the stove for a long time, it is enough just to boil the meat and toss the potatoes and this "borscht in a jar" into the meat broth.
We need: 1 kg of tomatoes, 3 kg of beets, 1 kg of sweet pepper, 1 kg of carrots, 1 kg of onions, a bunch of herbs (parsley, dill, celery), 1 glass of vegetable oil, 7 tbsp. tablespoons of sugar, 3 tbsp. tablespoons of salt, 2 glasses of water and 150 ml of vinegar 9%.
- On a coarse grater, grate carrots, beets, onions and sauté with vegetable oil in a saucepan for 15-20 minutes. Next, tomatoes and peppers, vinegar, salt and sugar are added to the pan. Simmer everything together for 15 minutes, then add the herbs, simmer for another 5 minutes. The finished mixture is closed in sterilized jars.
Squash caviar
The classic recipe for squash caviar is always appropriate. This appetizer is very tasty and will come in handy for any table.
We will need: 1 kg of zucchini, 300 g of tomatoes, 300 g of carrots, 150 g of onions, 50 g of garlic, 2 teaspoons of sugar, half a tbsp. tablespoons of vinegar, salt and pepper (quantity to taste).
- Peel the zucchini, remove the seeds, cut into small pieces and scroll through a meat grinder. Bring the mixture to a boil in a heavy-bottomed saucepan, then simmer for 30 minutes over low heat. Carrots together with onions are fried in oil, then tomatoes, sugar and salt are added to them, stewed for 5-6 minutes. Add sauce and vinegar and simmer (not covered) for another 30 minutes, evaporating excess liquid. Remove the saucepan from heat, add salt, pepper, garlic. Then you can beat the resulting zucchini mixture with a blender, and for a softer consistency, simmer for about 2-2.5 hours. Ready caviar is closed in sterilized jars.
Do you make preparations for the winter from cherry plum?
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