How to cook canned zucchini for the winter without sterilization: the best recipes and recommendations for spinning

If there is a large crop of zucchini in the garden, preserve them for the winter. This will save you from the need to eat fresh crops with the whole family at an accelerated pace. Vegetable preparations are tasty, healthy and perfectly compensate for the lack of fresh vegetables in the long winter season.

In this article, we have collected the best original zucchini canning recipes without sterilization. Bookmark this page so you don't get lost.

Canned squash without sterilization: a classic step-by-step recipe

The easiest and fastest recipe, but no less delicious. Zucchini need young, small in size and with soft skin.

Ingredients:

• 1.8 kg zucchini;
• 12 cloves of garlic;
• 6 carnation buds;
• 1 bunch of dill;
• 2 tsp black peppercorns;
• 3 bay leaves;
• 1.5 liters of water;
• 190 g sugar;
• 70 g salt;
• vegetable oil;
• 190 ml 9% vinegar.

Preparation:

1. Wash the zucchini and cut into 0.5 cm thick circles.
2. Put dill, garlic, cloves, pepper and bay leaf in prepared jars. Place the zucchini mugs tightly on top.
3. Pour boiling water over and let stand for 10 minutes.
4. Drain the water.
5. Prepare the brine. To do this, mix water, salt, sugar and vinegar in a saucepan. Bring to a boil and cook until salt and sugar are completely dissolved.
6. Fill the jars with brine.
7. Pour vegetable oil on top to cover all vegetables.

Triple fill method

The recipe is designed for 3-4 liter cans, depending on the density of the vegetables. It is advisable to select the zucchini so long that it does not exceed the height of the can.

Ingredients:

• 2.5 kg of young zucchini;
• 8 cloves of garlic;
• 5 allspice peas;
• ½ pod of hot pepper;
• 1.5 liters of water;
• 2 tbsp. l. salt;
• 6 tbsp. l. Sahara;
• 3-4 dill umbrellas;
• 200 ml of 9% vinegar.

Preparation:

1. Wash the courgettes and remove the edges.
2. Cut lengthwise into 4 pieces.
3. Put the garlic, dill, allspice and hot pepper cut into rings in jars.
4. Place the zucchini tightly on top.
5. Pour boiling water over and let stand for 10 minutes. Drain the water.
6. Repeat the procedure.
7. Boil 1.5 liters of water in a saucepan. Add salt, sugar and vinegar. Cook until the crystals are completely dissolved.
8. Fill the jars with brine.

Sliced ​​zucchini with minced vegetables in tomato sauce

Delicious vegetable mix. You can eat it both cold and warm.

Ingredients:

• 6.5 kg zucchini;
• 1.3 kg of carrots;
• 130 g mixture of parsnips, celery and parsley;
• 220 g of onions;
• 90 g salt;
• 70 g sugar;
• 2.7 kg of tomatoes;
• 500 ml of vegetable oil;
• 5 g ground black pepper;
• 5 g allspice ground pepper;
• 20 g of dill greens.

Preparation:

1. Wash the zucchini, peel and cut into 2 cm thick circles.
2. Fry in vegetable oil. Put on a dish and let cool.
3. At this time, finely chop the carrots, onions, celery, parsnips and parsley. Fry. At the end add finely chopped dill.
4. Mix cooled zucchini with vegetables, and put in jars.
5. Double pour boiling water, as in the previous recipe.
6. At this time, pour the tomatoes with hot water for 2-3 minutes, then peel them.
7. Grind in a blender or mince.
8. Add black and allspice to the tomato sauce and heat the mixture in a saucepan.Add salt and sugar.
9. Bring the sauce to a boil and pour over the jars of vegetables.

Read also:

Zucchini variety "Orange" with exotic taste and original appearance.

Proper cultivation of squash and care in the open field.

The advantages and disadvantages of round zucchini, which every summer resident should know.

Spicy zucchini appetizer for the winter with garlic and carrots

The vegetables prepared according to this recipe are tangy and slightly crispy. From the specified number of ingredients, 1.5-1.8 liters of the workpiece will be obtained.

Ingredients:

• 1 kg of zucchini;
• 2 medium carrots;
• 12 cloves of garlic;
• 270 ml of water;
• 1 tbsp. l. salt;
• 2 tbsp. l. sugar with a slide;
• 0.5 tbsp. vegetable oil;
• 2 tbsp. l. 9% vinegar.

Preparation:

1. Wash the courgettes, peel and cut into large cubes.
2. Grate the carrots, chop the garlic.
3. Place vegetables in a saucepan and simmer until tender. Finally, add the garlic in 3-4 minutes.
4. Put the stew in a jar and double pour boiling water.
5. While the vegetables are infusing, combine water, sugar, salt and vinegar in a saucepan. Boil.
6. Pour zucchini with brine.

Zucchini with red currant

Zucchini with currant berries not only look attractive and appetizing, but also acquire a sweet and sour taste. The recipe is for a liter can.

Ingredients:

• 3 young zucchini;
• 150 g red currants;
• 3 cloves of garlic;
• 2 horseradish leaves;
• 4 dill umbrellas;
• 1.5 tsp salt;
• 1 tsp Sahara;
• 2 carnation buds;
• 6 peas of allspice;
• 2 tbsp. l. 9% vinegar.

Preparation:

1. Wash the zucchini and cut into 1 cm thick slices.
2. Put the horseradish leaves in the prepared container, put the zucchini with chopped garlic on top.
3. Double pour boiling water.
4. Drain the boiling water for the last time into a saucepan and add salt, sugar and all the spices to it. Boil. Pour in vinegar and cook until salt and sugar are completely dissolved.
5. Pour the berries into a jar and pour over the marinade.

Fried zucchini in tomato sauce for the winter

The dish turns out to be very spicy, with a rich aroma and taste.

Ingredients:

• 270 g zucchini;
• 370 g tomatoes;
• 120 g sweet pepper;
• 40 g garlic;
• 70 ml of vegetable oil;
• 30 ml of apple cider vinegar;
• 10 g paprika;
• 10 g salt;
• 20 g sugar;
• 5 g pepper mixture;
• 1 tbsp. l. mixture of greens.

Preparation:

1. Wash all vegetables.
2. Chop tomatoes, garlic and peppers into arbitrary pieces. Grind everything in a blender. Pour in herbs, paprika, salt, sugar and pepper mixture. Mix.
3. Cut the courgettes into cubes.
4. Fry in oil.
5. Steam the tomato sauce over the fire for 15 minutes. Pour in vinegar. Add zucchini and simmer for another 5 minutes.
6. Arrange the snack in the jars.
7. Roll up boiled lids.

Canned zucchini like mushrooms

Vegetables really do look like mushrooms. Peel off the skin to enhance the effect.

Ingredients:

• 2 kg of fresh squash with soft skin;
• 125 g apple cider vinegar;
• 4 tbsp. l. Sahara;
• 2 tbsp. l. coarse salt;
• 125 ml of vegetable oil;
• 5 cloves of garlic;
• 10 black peppercorns;
• 1 bunch of fresh herbs.

Preparation:

1. Wash the courgettes and cut into small cubes.
2. Pound the peppercorns in a mortar.
3. Rinse greens and chop finely.
4. Chop the garlic.
5. Pour oil, vinegar, herbs and garlic into a large container. Add chopped peppers and courgettes. Mix.
6. Leave for 12 hours at a temperature not exceeding 20 degrees.
7. Boil lids and storage jars.
8. Put the vegetables and marinade in a jar and roll up.

Canned zucchini with chili ketchup

It turns out the dish is moderately spicy and even sweetish. For cooking, it is better to choose young zucchini. From the specified amount, a three-liter jar of blank will be obtained.

Ingredients:

• 2.5 kg of zucchini;
• 5.5 tbsp. water;
• 135 g sugar;
• 200 ml of 9% vinegar;
• 2 tbsp. l. salt;
• 5 tbsp. l. chili ketchup.

Preparation:

1. Wash the courgettes and cut into slices.
2. Put in a jar.
3. In a saucepan, combine water, salt, sugar and ketchup. Boil.
4. Pour in vinegar, stir and remove from heat.
5. Pour the sauce over the vegetables.
6. Roll up the jar.

Korean zucchini

In this recipe, you can cut the zucchini into thin circles or grate it on a special grater for Korean carrots. The spicy marinade allows the seaming to be stored for a long time.

Ingredients:

• 2 kg of zucchini;
• 500 g carrots;
• 300 g onions;
• 600 g sweet pepper;
• 100 g of garlic;
• 2.5 liters of water;
• 0.5 tbsp. vegetable oil;
• 50 ml soy sauce;
• 20 g sesame seeds;
• 1 tsp cayenne pepper;
• 2 tsp grain mustard;
• 2 tbsp. l. Sahara;
• 1 tsp salt;
• 50 ml vinegar.

Preparation:

1. Wash and chop the courgettes.
2. Wash sweet peppers and remove seeds.
3. Grate carrots and peppers.
4. Cut the onion into half rings, chop the garlic.
5. Mix all vegetables in one container.
6. Boil water in a separate saucepan. Pour in sesame seeds first, then mustard.
7. After 1 minute add sugar and salt.
8. Pour in soy sauce, oil and vinegar. Stir and bring to a boil.
9. Add cayenne pepper.
10. Pour the marinade over the vegetables.

reference... Cayenne pepper becomes hotter when boiled. Therefore, 0.5-1 minutes of cooking is enough.

Canning rules without sterilization

The first and most important thing in such canning is the choice of dishes and vegetables. All products must be fresh, free from any damage or visible signs of disease. Storage jars and lids must be thoroughly washed with soap. You can also add baking soda to the sponge.

You should also use preservative products in the preparation. These include vinegar, sugar, citric acid, vegetable oil, and salt.

Pour brine over the jars or lay out the vegetables hot.

Advice... To prevent the can from bursting, you need to dip it upside down in hot water. But do it gradually.

Canning without sterilization not only saves time and effort, but also avoids such troubles as breaking off the bottom of the can.

Tips & Tricks

And here are some tips to help keep the workpieces longer:

1. Use only fresh vegetables.
2. Wash lids and jars thoroughly before placing vegetables in them.
3. One of the most important points is to properly close banks. For seaming, it is better to use a special machine so as not to break the tightness. It is also worth preparing a towel or potholder, as the cans are filled hot.
4. After filling and sealing, the cans must be turned upside down and covered with a blanket. In this form, allow to cool to room temperature.
5. Since sterilization is not used, it is advisable to store the workpieces in a cool place.
6. Do not expose cans on the balcony in winter, they may leak or burst.

Conclusion

Zucchini preservation is as easy as harvesting cucumbers or tomatoes. The only thing that takes more time is cutting vegetables. But at any time on a cold winter day, the whole family will enjoy vegetable dishes.