Canned scallops

Canned scallops

Here is one of the most unpretentious, yet delicious recipes of canned patissons. To close the pickled squash with this recipe, we'll take:

• 
  600 g of squash
• 
  400 ml of water
• 
  30 g of salt
• 
  4-5 peas of sweet pepper
• 
  3-4 cloves of garlic
• 
  2-3 buds of a carnation
• 
  1/2 pod of bitter pepper
• 
  1/2 tsp. 70% vinegar
• 
  a couple of fennel branches

The number of products is based on oneliter jar. For canning we select young undamaged patissons of small size (up to 4 cm in diameter). Thoroughly rinse the fruit (you can use a soft brush), remove the stems and ovary and blanch for 3-5 minutes in boiling water. Taking out the patissons from the pan, we quickly cool them in cold water.

Take a sterile jar, lay on the bottom of garlicand finely chopped dill, fill the jar with squash. Water with salt, spices and vinegar is brought to a boil, pour boiling marinade on the patissons. Covering the jar with a sterile lid, sterilize for 10 minutes. We roll up the lid, put the neck down and wrap it with a blanket until it cools down.

Canned spices with spices

If you like a more spicy taste, you can add more greens and spices to canned squash. For canning of the patissons on this recipe, we take:

• 
  young small patissons - 3,2 kg
• 
  dill - 50 g
• 
  celery - 30 g
• 
  horseradish leaves - 30 g
• 
  parsley - 15 g
• 
  garlic - 15 g
• 
  fox mint - 5 g
• 
  red and black pepper - for 3.5 grams

• 
  salt - 100 g
• 
  70% vinegar - 25 ml

Carefully wash my patissons with a soft brush and cut offstems. 3-5 minutes we blanched the squash in boiling water and then the same time we cool it in cold water. I wash my greens, we cut it and cut it. Garlic is cleaned and cut along into halves or cut into plates.

At the bottom of clean cans we put spices and greens,densely packed in cans of patissons. Water poured into an enamel saucepan, add salt, bring to a boil and filter the brine through 3-4 layers of gauze. The filtered brine is again put on the fire, brought to a boil and poured into vinegar.

Fill the patissons with a hot marinade, cover with sterile lids and sterilize for 5 minutes (for half-liter cans). Roll up and turn the neck down for cooling.

Canned garlic paste

We offer to prepare for the winter a tinned salad of squash with garlic. For this we need the following products:

• 
  young patissons - 4 kg
• 
  garlic - 2 heads
• 
  salt - 100 g
• 
  sugar - 100 g
• 
  vegetable oil - 100 ml
• 
  vinegar - 100 ml
• 
  parsley - 1 beam

My patissons, cut very thinplates. Garlic is cleaned and cut as thinly. Add finely chopped parsley (if desired, you can also dill), sugar and salt, season with vinegar and vegetable oil, mix thoroughly.

We spread the salad on the prepared half-liter jars. Sterilize the cans with salad for 20 minutes, then roll up and turn upside down for cooling. We store in a cool place.

Canned scallops with cherry tomatoes

If you like vegetable assortment, you can close the patissons with cherry tomatoes. Although no tomatoes can and do, preserving the patissons "in its pure form." So, we will prepare such ingredients (per two-liter jar):

• 
  1.5 kg of squash
• 
  300 g of cherry tomatoes

• 
  1.5 tbsp. l. 70% vinegar
• 
  1 tbsp. l. (with slide) salt
• 
  1 tbsp. l. Sahara
• 
  10 peas of white pepper
• 
  3-4 bay leaves
• 
  3-4 cloves of garlic
• 
  0.5 tsp. cumin seeds

Patissons and tomatoes are mine, dried and piled in a pre-sterilized jar. Patissons are better to take small ones so that they can be preserved entirely. Add garlic to the vegetables.

Fill the vegetables with boiling water and leave for 10-15minutes. Then drain the water, bring to a boil and again pour the vegetables. Again merge, add salt, sugar and spices and bring to a boil. Fill the boiling marinade with a warmed can with patissons and tomatoes, add the vinegar, roll.

Bon Appetit!