Beet canning for the winter: photo recipes without sterilization

What is convenient for canning beets for the winter, sothis is because the smallest root crops go into business, and with small defects. The main rule when boiling beets is not to cut off the tails and tops, otherwise all the juice will boil, and the color of the vegetable will become unattractive.

When boiling beets can be added to the liquida little sugar and vinegar. Very popular are the canning recipes for beetroot refills for borscht, which are quite used as a salad or garnish.

Canned beet for borsch

1000 g of raw beets;

50 g of granulated sugar;

20 g of coarse salt;

0.450 liters of water;

75 ml of vinegar 9%;

sweet pepper, cloves, bay leaves, etc.

Beet to cook until ready and cool, without removing from the liquid, clean. Cut the beets into thin slices or narrow noodles and pack them in sterilized jars (0.5 l - optimum volume). For the marinade you need to boil the specified amount of water with spices, salt and sugar, pour the vinegar and once again give a boil.

When the marinade has cooled, pour the beets into cans and cover them tightly with lids. Such canning of beets without sterilization requires storage of blanks in the refrigerator or a sufficiently cool place.

Preserved beets in Korean

For 1000 g of beet:

27 g of salt;

55 g of sugar;

30 ml of vinegar;

a set of spices for dishes in Korean or coriander powdered, hot pepper powder, sodium glutamate;

75 ml of vegetable oil;

4 peeled garlic cloves and ¼ small bulb.

Home canning beets in Korean alsoassumes that the salad will be stored in the refrigerator, since it does not pass sterilization. Roots for this dish are selected in large size, they need to be grated on a specialized grater to make a long thin noodle.

Beets do not need to boil! Next, pour in salt and sugar, ruminate before separating the juice and mix with vinegar and spices. Garlic and onions cut very finely (use a press is not desirable) pour into beetroot, do not mix. Vegetable oil to heat until white smoke appears and pour hot into a salad of beets, mix. To spread out on banks with a carving for covers, to close and put in a cold.

Canned beet salad

To 2 parts of raw beet for 1 part:

Carrots;

Luke;

Bulgarian pepper;

Tomatov;

Luke of the bulb;

Salt, bitter pepper, sugar to taste;

Oil for frying.

This recipe is usually used as acanning beets for borsch, but eventually it is eaten as a salad or snack for alcoholic beverages. The first to process are onions and peppers, which should be cut into strips and fried until softened. Then rub the raw beets and mix with the mashed tomatoes - stew for about 60 minutes, always stirring.

Bitter pepper grind in a meat grinder. All the prepared ingredients thoroughly mix and stew for about 20 minutes. Sterilize the salad is not necessary, immediately pack up on the banks and roll up, cover with a blanket and leave to cool.

Beetroot natural

To a can of 1 liter:

650 beets are raw;

50 ml of vinegar;

25 g of large sugar;

15 g of table salt;

Peas of sweet pepper, buds of carnations, cinnamon.

Roots of small size blanch infor a quarter of an hour in boiling water and without delay dip in the icy water, after such a procedure the rich color of the beet is not lost. Then remove the peel from the vegetable and cut into plates, cubes or thick straws, small specimens can be preserved entirely.

Fold the beets in a container and the bay with a hot marinadeimmediately roll up. For the marinade you need to boil the boiling water, sugar and put spices, at the end, pour in the vinegar. Canned beetroot in this way is ideal for cooking vinaigrette or borscht, however, in itself it is also very tasty.

Author: Katerina Sergeenko