Beans with Tomatoes and Peppers Salad
Ingredients:
3 carrots
100ml vegetable oil
50ml vinegar (9%)
50g sugar
1 tbsp salt
Peppercorns
10 pickles
1kg roasted peppers
3 large tomatoes
400g boiled peas
500g boiled white beans
Instructions:
Preparation:
Cut 3 carrots into rings and add to a pan with 100ml of vegetable oil.
Add 50ml of vinegar, 50g of sugar, 1 tbsp of salt, and peppercorns. Fry until the carrots soften.
Chopping and Mixing:
Chop 10 pickles, 1kg of roasted peppers, and 3 large tomatoes. Blend the tomatoes.
Add the ground tomatoes to the pan. Then add 400g of boiled peas, chopped peppers, pickles, and 500g of boiled white beans. Stir and simmer for 5 minutes.
Adjusting the Taste:
Taste the salad and adjust the seasoning as needed. Cook for another 2 minutes.
Canning:
Place the salad in clean, washed jars. Wipe the jar tops with vinegar to ensure a good seal. Close with clean, new lids.
Pasteurization:
Place the jars in a pot with a cloth at the bottom to prevent breaking. Fill with water up to the height of the lids. Bring to a boil, reduce heat, and cook for 20 minutes at 70°C.
Storage:
Remove the jars, let them cool, and store in a dark, cool place. Shelf life is over a year.
Tomatoes with Cabbage and Carrots Salad
Ingredients:
300g peeled carrots
1 small head of cabbage
3 peppers
5 tomatoes
3 tsp salt
2 tbsp sugar
100ml vinegar (9%)
Instructions:
Preparation:
Chop 300g of peeled carrots, a small head of cabbage, 3 peppers, and 5 tomatoes.
Mixing:
Add the chopped vegetables to a pot with 3 tsp of salt, 2 tbsp of sugar, and 100ml of vinegar. Mix well.
Canning:
Place the salad in clean, washed jars. Press down to remove air and pour remaining vegetable juice into the jars. Wipe the tops of the jars and close with clean lids.
Pasteurization:
Place the jars in a pot, bring the water to a boil, reduce heat, and pasteurize for 30 minutes.
Storage:
Remove the jars and store in a dark, cool place. Shelf life is over a year.
Cabbage, Pepper, and Cucumber Salad
Ingredients:
1 head of cabbage
2 peppers
2 cucumbers
2 red onions
4 tomatoes
1 tsp salt
1 tbsp vinegar (9%)
Instructions:
Preparation:
Finely chop a head of cabbage, 2 peppers, 2 cucumbers, 2 red onions, and 4 tomatoes.
Mixing:
Add the chopped vegetables to a pot with 1 tsp of salt and 1 tbsp of vinegar. Mix well.
Canning:
Place the salad in sterilized jars. Pour water to the top of each jar, wipe the tops, and close with clean lids.
Pasteurization:
Place the jars in a pot, bring the water to a boil, reduce heat, and pasteurize for 30 minutes.
Storage:
Remove the jars and store in a cool, dark place. Shelf life is over a year.
Tips for Canning Success
Ingredient Quality: Use fresh, seasonal vegetables for the best taste and nutrition.
Sterilization: Always sterilize jars and lids to prevent contamination.
Sealing: Ensure lids are tightly sealed to avoid air entering and spoiling the contents.
Storage: Store jars in a dark, cool place to extend shelf life.
Beans with Tomatoes and Peppers Salad
Ingredients:
3 carrots
100ml vegetable oil
50ml vinegar (9%)
50g sugar
1 tbsp salt
Peppercorns
10 pickles
1kg roasted peppers
3 large tomatoes
400g boiled peas
500g boiled white beans
Instructions:
Preparation:
Cut 3 carrots into rings and add to a pan with 100ml of vegetable oil.
Add 50ml of vinegar, 50g of sugar, 1 tbsp of salt, and peppercorns. Fry until the carrots soften.
Chopping and Mixing:
Chop 10 pickles, 1kg of roasted peppers, and 3 large tomatoes. Blend the tomatoes.
Add the ground tomatoes to the pan. Then add 400g of boiled peas, chopped peppers, pickles, and 500g of boiled white beans. Stir and simmer for 5 minutes.
Adjusting the Taste:
Taste the salad and adjust the seasoning as needed. Cook for another 2 minutes.
Canning:
Place the salad in clean, washed jars. Wipe the jar tops with vinegar to ensure a good seal. Close with clean, new lids.
Pasteurization:
Place the jars in a pot with a cloth at the bottom to prevent breaking. Fill with water up to the height of the lids. Bring to a boil, reduce heat, and cook for 20 minutes at 70°C.
Storage:
Remove the jars, let them cool, and store in a dark, cool place. Shelf life is over a year.
Tomatoes with Cabbage and Carrots Salad
Ingredients:
300g peeled carrots
1 small head of cabbage
3 peppers
5 tomatoes
3 tsp salt
2 tbsp sugar
100ml vinegar (9%)
Instructions:
Preparation:
Chop 300g of peeled carrots, a small head of cabbage, 3 peppers, and 5 tomatoes.
Mixing:
Add the chopped vegetables to a pot with 3 tsp of salt, 2 tbsp of sugar, and 100ml of vinegar. Mix well.
Canning:
Place the salad in clean, washed jars. Press down to remove air and pour remaining vegetable juice into the jars. Wipe the tops of the jars and close with clean lids.
Pasteurization:
Place the jars in a pot, bring the water to a boil, reduce heat, and pasteurize for 30 minutes.
Storage:
Remove the jars and store in a dark, cool place. Shelf life is over a year.
Cabbage, Pepper, and Cucumber Salad
Ingredients:
1 head of cabbage
2 peppers
2 cucumbers
2 red onions
4 tomatoes
1 tsp salt
1 tbsp vinegar (9%)
Instructions:
Preparation:
Finely chop a head of cabbage, 2 peppers, 2 cucumbers, 2 red onions, and 4 tomatoes.
Mixing:
Add the chopped vegetables to a pot with 1 tsp of salt and 1 tbsp of vinegar. Mix well.
Canning:
Place the salad in sterilized jars. Pour water to the top of each jar, wipe the tops, and close with clean lids.
Pasteurization:
Place the jars in a pot, bring the water to a boil, reduce heat, and pasteurize for 30 minutes.
Storage:
Remove the jars and store in a cool, dark place. Shelf life is over a year.
Tips for Canning Success
Ingredient Quality: Use fresh, seasonal vegetables for the best taste and nutrition.
Sterilization: Always sterilize jars and lids to prevent contamination.
Sealing: Ensure lids are tightly sealed to avoid air entering and spoiling the contents.
Storage: Store jars in a dark, cool place to extend shelf life.
