Blue in adjika. How to preserve eggplants in adjika for the winter. With apples and carrots

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

It would be useful for any housewife to know several recipes for making delicious eggplant twist. The combination of vegetables with spicy adjika will give an excellent taste, help keep you warm in winter and become a fragrant seasoning for meat, fish, and side dishes. The variety of cooking recipes is amazing, so you can create the most imaginative ideas.

Eggplant preparations for the winter in Adjika

To start cooking eggplants in adjika for the winter without sterilization with a piquant taste, you need to choose the right main ingredients. Vegetables should be selected fresh, young, with thin and elastic skin. The most delicious preparations are made from ripe pulp, which is not bitter and is open to saturation with added seasonings. Overripe fruits should not be used because they contain life-threatening solanine.

To prevent selected medium-sized oval eggplants with elastic flesh (without large seeds or voids) from becoming bitter, prick them with a fork and sprinkle with salt until the juice comes out. If you cut vegetables right away, you need to put them in water with a spoon of lemon juice for storage so that they do not change color to dark. You need to cut the fruits with a ceramic knife, but not with a metal one - otherwise there will be an unpleasant aftertaste.

For adjika, you need to choose ripe tomatoes and hot peppers: use gloves when working with them - this is necessary to prevent capsaicin from getting on the mucous membranes and skin. Preparing eggplants comes down to preparing their pulp: for this you can choose frying, stewing, boiling or baking. Then the fruits are mixed with the prepared adjika. The preparations are offered without sterilization, so you need to pay careful attention to the dishes - treat them with steam along with the lids - then not a single microorganism will penetrate the twist, and it will last all winter.

Adjika with eggplants for the winter in a slow cooker

You can cook a simple snack in a slow cooker incredibly quickly. You will need to take:

bell pepper – 300 g;
tomatoes – 800 g;
granulated sugar – 2 teaspoons;
9% vinegar – 75 ml;
refined vegetable oil – ½ cup;
garlic – 100 g;
chili – 2 pcs.;
salt – 30 g;
Bay leaf.

Making a dish comes down to these steps:

Peel the paprika from seeds, grind the tomatoes, hot peppers, and garlic in a meat grinder or blender.
Pour the puree into a bowl, add spices, and boil in cooking or baking mode.
Place the eggplant mugs and cook until done (determined by how easy it is to pierce with a toothpick - if it’s easy, then the workpiece is ready).
Transfer to sterilized containers, close, place upside down, let cool, store at room temperature.

Fried eggplants for the winter without sterilization in adjika

Pre-frying vegetables takes a lot of time, but they turn out incredibly tasty and juicy. To prepare the snack you will need:

peeled eggplant mugs - 1500 g;
tomatoes – 1500 g;
paprika – 500 g;
garlic – 10 cloves;
hot pepper – 1 pod;
vinegar - ¼ cup;
salt – ¼ cup;
sugar – 200 g;
oil – 100 ml.

Step-by-step cooking instructions:

Wash the vegetables, cut them, salt the eggplant slices, fry in a frying pan until golden.
For adjika, mix paprika, chili, tomatoes, garlic, spices, grind with a blender. Boil.
Arrange in jars in layers, alternating vegetables with adjika sauce. Roll up without sterilization.

Eggplant appetizer for the winter in adjika in Armenian

Eggplants in adjika for the winter without sterilization, made according to a recipe from Armenian cuisine, will turn out to be piquant in taste. It involves the use of the following ingredients:

eggplant mugs with skin – 1500 g;
paprika – 500 g;
garlic – 2 heads;
chili – 1 pod;
9% vinegar – 125 ml;
honey – 100 g;
parsley - a bunch;
salt – 15 g;
oil – 100 ml.

How to prepare a twist step by step:

Grease the eggplant slices with oil, spread in 1 layer on a baking sheet, bake in the oven at 200 degrees for 1/3 hour until golden brown. If the oven does not have a top heater, turn it over halfway through. If you don’t have an oven, you can fry the mugs in a frying pan.
Grind the remaining vegetables through a meat grinder, add spices, and boil.
Add the mugs and cook until soft. There is no sterilization.
Place in jars.
Parsley can be easily replaced with cilantro, dill, and mixed with basil.

Eggplant with adjika without vinegar

When there is no vinegar in a dish, it becomes milder in taste. To make a savory snack you will need:

eggplants – 5 kg;
red paprika – 3 kg;
oil – 200 ml;
garlic – 500 g;
hot pepper – 2 pods;
parsley - a bunch;
salt – 0.1 kg;
sugar – 0.6 kg.

To reduce cooking time, vegetables do not need to be fried. Manufacturing technology:

Wash and peel the vegetables, sprinkle the eggplant mugs with salt to release the juice.
The remaining ingredients are ground in a meat grinder and placed in one pan (except for garlic).
Put the puree on the fire, pour in the spices and oil, stirring, and bring to a boil.
Add the eggplants, cook over low heat for 30 minutes, add the garlic 5 minutes before the end of time. There is no sterilization.
Transfer to jars and close with lids.

Canned eggplants in adjika with apples

An excellent recipe for eggplants in adjika for the winter without sterilization would be adding apples to the vegetables. To do this you should take:

eggplant – 2 kg;
tomatoes – 3 kg;
sweet pepper – 1 kg;
onion – 1 kg;
apples – 2.5 kg;
garlic – 3 heads;
hot pepper – 1 fruit;
oil – 500 ml;
vinegar - glass;
sugar - glass;
salt – 0.1 kg.

Manufacturing instructions:

Wash the vegetables, remove seeds and skins, cut into slices.
Grind all the ingredients using a meat grinder and pour into a thick-walled pan.
Add spices, oil, boil, keep covered for half an hour, stirring occasionally.
Open the lid and cook for another 25 minutes. Pour in the vinegar and add chopped garlic, stir and simmer for 5 minutes.
Transfer to jars.
Delicious “little blue ones” are ready! They can be consumed after cooling, but there is an option to store them and serve them with meat, fish dishes, salads and side dishes in winter.

Video: canning eggplant in adjika

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Don’t know what appetizer to make from eggplant for the winter? Adjika goes well with them! Eggplants in adjika for the winter turn out amazing and the best recipes are collected right here! Be sure to write them down so you have a great appetizer for any main dish or side dish.

Eggplants in adjika for the winter without sterilization

This is a very simple recipe that everyone likes - both housewives (for its ease of preparation) and guests (for its excellent taste).

So, let's take for preparation:

1 kg of eggplants;
1 kg of red tomatoes;
4 things. bell peppers;
4 cloves of garlic;
50 ml table vinegar 9%;
80 ml sunflower oil;
25 g regular salt without additives;
30 g granulated sugar;
5-7 peas of allspice or black pepper.

How to cook

First you need to rinse all the vegetables in clean running water. Namely, blue fruits, tomatoes, bell peppers and garlic. Clean. Remove the stem attachment point from the tomatoes. It is better to take ripe red tomatoes. Remove the skin from the garlic, and remove the seed capsule from the peppers, cutting it into two parts. Cut the blue fruits into thin round pieces about 1-2 cm thick.

Take out a meat grinder or food processor and grind all the vegetables except the blue ones into a pulp. Transfer the vegetable pulp into an enamel pan with a volume of at least 4-5 liters. Season with sugar and salt. Pour in sunflower oil.

Place the pan over moderate heat and stir. When the mixture begins to boil, add all the chopped eggplants to it. Stir until the mixture coats them evenly. Then you need to cook the vegetables, remembering to stir.

When the eggplants are ready, you can taste the sauce for salt. It is better to focus on your own taste. If necessary, add more salt. Then add vinegar. Using a ladle or long spoon, stir the sauce to dissolve the acid.

Cook it for a few minutes and turn off the heat.

Carefully place the snack into sterilized jars and immediately seal tightly with lids boiled in boiling water.

Eggplants in adjika for the winter turn out to be awesome snacks without sterilization.

Advice! Use only regular coarse salt for preparation without any additives, otherwise the preservation will not be stored.

Eggplants in spicy adjika in Georgian style

To prepare a delicious snack we take:

1 kg of eggplants;
500 g bell peppers;
7 cloves of garlic;
4-5 pods of hot pepper;
1 kg of fresh tomatoes;
100 g horseradish roots;
a bunch of green cilantro;
3 tbsp. l. regular salt;
100 ml sunflower oil;
2 tbsp. l. granulated sugar;
4 tbsp. l. table bite 9%.

Let's start cooking blue ones in Georgian style in spicy adjika:

You should always start a recipe by preparing the ingredients. So now you need to rinse all the vegetables well in water. Then cut off the place where the stalk attaches to the blue vegetables. Next they will need to be cut into slices. It's the same with tomatoes.
Peel the garlic. Bell and hot peppers need to be divided into parts and the seed pods cut out. It is better to work with the latter with rubber gloves, otherwise it is easy to get burned. Peel the horseradish root with a knife as well.
Carefully sort the cilantro greens, choosing only fresh leaves. Soak them in a container of cold water for a few minutes. Then spread all the greens on paper (napkin or towel) and dry. There is no need for extra water in the recipe.
Cut all vegetables into medium pieces so that it is convenient to chop them. Grind the remaining vegetables and cilantro in a meat grinder. Place everything in a saucepan to cook the sauce.
Then do the following - put the bag on the meat grinder and secure it with an elastic band or any clean tape or rope. So that all the hot ingredients go into the bag without splashing the juice into your eyes. So, scroll through the horseradish and hot pepper. Then transfer them too to the pan.
Now pour sunflower oil into the puree, add salt and sugar. Let it cook. Be sure to stir. After a couple of minutes, add slices of the main vegetable in this recipe and mix everything. Simmer until done.
Add vinegar. This can be done based on your taste. The sauce will be sweet and sour, but with a pronounced burning taste. Stew vegetables with vinegar for several minutes.

Now the eggplants in spicy adjika need to be sealed for the winter in well-washed and sterilized jars. This recipe does not require additional sterilization, but this will not prevent the product from being stored throughout the winter.

Fried blueberries in adjika

For the recipe you will need vegetables and spices:

1 kg of eggplants;
400 g sweet peppers;
1 kg of red tomatoes;
1-2 cloves of garlic;
50 g horseradish roots;
100 ml sunflower oil;
30 g granulated sugar;
45 g regular salt without additives;
50 ml table vinegar 9%.

How to cook:

Rinse all vegetables in water and peel them. Cut the peppers and tomatoes into medium-sized pieces. No need to grind. Peel the garlic and horseradish with a knife and chop them too. Cut the eggplants into rings or half rings for frying.
So, you need to puree tomatoes, sweet peppers, garlic and horseradish. This can be done using a meat grinder, blender or food processor.
Keep the vegetable puree in a bowl for now. Then squeeze the slices out of the water with your hands and place them on a kitchen towel. All water should go away.
Pour sunflower oil into a frying pan and heat slightly. Place blueberry slices in oil and fry on both sides until crispy.
Now take a pan for stewing. Place a third of the vegetable puree on the bottom, then some of the fried vegetables, again puree and the top layer is fried eggplant. Put it all on moderate heat. Season with salt and sugar (you can focus on individual taste, but there should not be less than what is indicated in the list of products). Simmer the appetizer and stir so that the bottom does not burn.
After 15 minutes, pour in table vinegar and stir. After another two minutes, turn off the heat.

Many people don't know how to cook fried eggplants because they take up so much oil! They just need to be dipped in a cup of water and left for 2-3 minutes.

Eggplants in adjika: preserve without vinegar

Grocery list:

1 kg of eggplants;
800 g bell peppers;
800 g ripe tomatoes;
150 g sunflower oil;
80 g garlic;
1 PC. hot chili;
20 g regular salt;
30 g granulated sugar.

How to cook:

Rinse the vegetables in clean water and remove everything unnecessary from them - dirt, remnants of the stalk, seeds of peppers, skin of garlic.
Then puree all the peppers, red fleshy tomatoes and garlic. It is better to put in the garlic cloves first, otherwise some of them may remain in the meat grinder.
Cut the main vegetables of the recipe into slices - circles or semicircles.
Place the vegetable puree into a saucepan and place over moderate heat. Add sunflower oil, season with salt and sand.
Stir and when the mixture boils, add the blue vegetable pieces.
Stir again and simmer until cooked. Fast and tasty!

How to prepare preserved food in adjika without vinegar? You just need to sterilize the workpiece.

So, now carefully, holding the jar with a dry towel, place the snack into sterilized jars.
Then cover them with lids and place them in a clean pan on a towel (to prevent them from cracking). Pour boiling water over the lids to the hangers of the jars. Boil the jars over moderate heat for 15 minutes (for half-liter jars).

Now you will definitely prepare amazing eggplants in adjika for the winter, and the best recipes for blue ones will always be at hand. After watching the video recipe, you will see how easy and quick it is to prepare eggplants at home!

Eggplants are prepared for the winter in adjika, without sterilization, which is why I love this recipe even more. When prepared, preserved adjika turns out to be thick, like a sauce, and thanks to the special cutting method, the eggplants do not boil over and retain their shape as whole pieces.

In addition, we often take these eggplants in adjika with us on a picnic, as a snack for barbecue. With hot meat and crispy lavash, these spicy eggplants in adjika are especially tasty.

Are you interested? Then welcome to my humble kitchen, where I will show you how to prepare eggplants for the winter in adjika: spicy, aromatic, and incredibly tasty!

Ingredients:

1.5 kg. eggplant
1 kg. tomato
1 kg. bell pepper
2 heads of garlic
2-3 pods of hot pepper
50 gr. salt
150 gr. Sahara
100 ml. vegetable oil
100 ml. 9% vinegar

Yield: 4-4.5 liters

How to cook eggplants for the winter in adjika:

Chop the bell peppers, tomatoes, and garlic so that it is convenient to pass them through a meat grinder. Don't forget to also add hot pepper to taste. I added two small pods to make a moderately spicy adjika.

We cut the eggplants quite large (1.5-2 cm) so that each piece has skin. This way there is less chance that the eggplants will get soggy during cooking.

Next, we prepare adjika for the eggplants: we pass the bell peppers, tomatoes, garlic and hot peppers into a meat grinder. If you are preparing a small portion, you can use a blender. It is convenient to twist the adjika directly into the pan in which we will make the eggplant preparation. Choose a saucepan with a capacity of at least 5 liters.

Add to the twisted vegetables: salt, sugar and vegetable oil. Place the pan with adjika on the stove and bring to a boil.

Pour the eggplants into the boiling adjika, stirring constantly until they all fit. Cover the pan with a lid and simmer the eggplants in adjika over low heat for about 30 minutes until the eggplants are cooked.

At the end of cooking, add vinegar to the eggplants in adjika, stir, cook for no more than five minutes and remove from heat.

We put our delicious blue ones in adjika into pre-sterilized dry jars.

We roll up the jars with eggplants with sterile lids and turn the lids down.

1. Vegetable season is coming. Soon housewives will begin making preparations for the winter. I would like to recommend an amazing recipe for eggplants in adjika for the winter at home. Prepare your food.

2. Chop all the vegetables. Eggplants should be cut into rings, the thickness of which should be up to 0.7 mm. Chop all other vegetables finely. Tomatoes must be passed through a meat grinder.

3. Twist the tomatoes and place them in the bowl in which the sauce will be prepared. Add allspice, garlic (chopped), as well as bay leaf and hot pepper. There is no need to remove the foam, but the fruit drink should be simmered for about 20 minutes.

4. Add eggplant to boiling tomatoes and mix everything carefully. Bring everything to a boil, but stir constantly and make sure the mixture does not burn. It is better to stir with a regular spoon, not a spatula, in order to better feel the bottom.

5. In 20 minutes our eggplants are ready! You can start putting the adjika snack into pre-prepared jars. When the jars are filled up, you can roll them up, turn them over to the bottom and cover them with a warm blanket. Let stand until completely cool and store in a pantry or cellar.

Spicy snacks are never out of place on our table. For many housewives, they become lifesavers when they need to quickly and variedly set the table or choose dishes to go with meat. There are many recipes for preparing eggplant in adjika, but the most delicious and healthy ones are those that are prepared with your own hands. How to prepare this appetizer for the winter so that it is appetizing and looks no worse than the photo in the cookbook?

Eggplants, or, as this vegetable is popularly called, blue ones, have a characteristic bitter taste. Probably for this reason, it was considered harmful to health for a long time and was even used as a poison. It was widely believed that eating eggplants could lead to cancer, dementia and the development of leprosy.

In fact, the blue ones have much more beneficial properties. This product is low in calories and contains many vitamins: folic acid, A, C, B, P, K.

The vegetable is rich in potassium, which has a beneficial effect on the heart muscle, zinc, magnesium, which normalizes the nervous system, as well as iron and sodium.

Eating eggplants is beneficial for those people who need:

prevention of atherosclerosis;
lowering blood pressure;
activation of bone marrow;
prevention of kidney and spleen diseases;
reducing cholesterol levels in the body;
preventing Alzheimer's disease.

Preparing the ingredients

The taste of adjika, prepared according to classic recipes, is sharp and spicy. The eggplant appetizer also turns out to be fiery. It’s not difficult to prepare it yourself and it doesn’t take much time.

You just need to know the secrets of preparing the ingredients:

You need to choose dense, not overripe vegetables for snacks, otherwise they will acquire a mushy consistency;
to get rid of the bitter taste of eggplants, you need to peel them in advance, and after heat treatment, put them in cold water and let the liquid drain completely;
Another move that helps cope with bitterness is cooking blueberries with carrots or potatoes;

The color of ripe eggplants is dark purple, these are the ones that should be selected for preparation;
Juicy, thin-skinned tomatoes are suitable for adjika;
sweet peppers should be dense, with uniform coloring;
To check whether the vegetables are ready, you can use a regular toothpick - if you can pierce the vegetables easily, you can remove them from the heat.

How to cook eggplants for the winter in adjika

Adjika is prepared from tomatoes, bell peppers and various seasonings. This paste sauce has a spicy taste as it contains fiery spices. Any housewife can cope with preparing eggplants in adjika for the winter.

And this snack is stored throughout the winter.

Classic way

The easiest way to prepare blueberries with adjika is without vinegar. This classic recipe is used by many housewives. They take:

3 kilograms of eggplants;
2 kilograms of tomatoes;
2 kilograms of sweet pepper;
100 grams of garlic;
a few sprigs of parsley.

Cut the eggplants into round slices about a centimeter thick and add salt. Wash the vegetables and parsley, put them in a meat grinder or blender, obtain a paste of homogeneous consistency. Pour into a bowl, add salt and cook in oil, remembering the need to stir.

Add the blue ones, followed by chopped garlic and herbs. Return to heat for another 5-7 minutes. Place in heated jars, cover with lids and sterilize for 15 minutes. Seal the finished snack in a container and turn it upside down.

Blue in aromatic adjika made from tomatoes and peppers

Delicious adjika with the addition of blueberries will not leave lovers of savory snacks indifferent. You will need:

2 kilograms of blue and tomatoes;
650 grams of bell pepper;
head of garlic;
a few peas of allspice black pepper;
a glass of granulated sugar;
salt to taste.

Prepare a smooth paste from peeled tomatoes, peppers and garlic. Season it with salt and sugar and place over medium heat for 15 minutes.

Remove the tails from the blue ones, cut into slices, add salt to eliminate the bitter taste, and fry in vegetable oil on both sides. Add to the boiling pasta, leaving on the stove for 10 minutes. Place in a heated container, seal, and leave to cool upside down.

Recipe with vinegar

The recipe and cooking process are similar to the previous method of preparing adjika with eggplant. The only difference is that a few minutes before removing the spicy paste with blueberries from the heat, you need to pour 40 milliliters of 9% vinegar into it.

Blue mugs in spicy Georgian adjika

The Georgian variation of the dish has a spicy taste. To surprise your family and guests, you need to prepare it for future use. To do this you need to take:

medium-sized eggplants – 1.5 kilograms;
800 grams of tomatoes;
500 grams of sweet pepper;
hot pepper pod;
head of garlic;
a bunch of greens (basil, parsley or cilantro);
40 grams of sugar;
a tablespoon of salt;
25 milliliters of apple cider vinegar;
100 milliliters of sunflower oil;
a teaspoon of khmeli-suneli seasoning.

Cut the blue ones into circles, cover with salt and set aside for a while. Divide the tomatoes into slices, coarsely chop the pulp of the bell pepper, tear the greens with your hands, and peel the garlic. Grind all the listed ingredients, except eggplants, into a meat grinder or blender.

Salt, sweeten and season the mixture with suneli hops. This will give the snack a sharp, piquant taste. Cook vegetables over low heat for 25-30 minutes, covered. Fry the blue ones and place them in the boiling mass, add another 5 minutes to the cooking time.

Sterilize jars in advance using any available method. Fill them with the eggplant mixture, seal, turn over and cover with a warm blanket.

Adjika with blue without sterilization

To prepare vegetables according to this recipe, you will need time to fry them. But the appetizer turns out juicy and tasty. Required:

1.5 kilograms of peeled blueberries;
1.5 kilograms of tomatoes;
10 cloves of garlic;
500 grams of paprika;
hot pepper pod (chili);
a quarter glass of vinegar;
200 grams of sugar;
salt to taste.

Wash, peel and chop all raw vegetables. Fry the eggplant slices in oil until golden brown. Prepare adjika. To do this, chop and mix tomatoes, garlic, paprika, chili. Add seasonings. Boil the mixture. Add vinegar. Place in jars so that adjika alternates with blue ones. Roll up the container without resorting to sterilization.

Cooking option in a slow cooker

Eggplants in adjika, cooked in a slow cooker, have a spicy, pronounced vegetable taste. To prepare the preserves, you need to take:

3 kilograms of blue;
700 grams of pepper;
hot pepper - to taste.
1.5 kilograms of tomatoes;
1-2 garlic heads;
2.5 tablespoons sugar;
200 grams of table vinegar 9%.

Prepare vegetables for heat treatment according to the classic recipe. The only exception is to cut the eggplants into small cubes. Boil adjika. At the end add hot pepper to it.

Place the eggplants in the multicooker bowl, pour in the adjika, stir. Set the appliance to the “Extinguishing” function for 30 minutes. When ready, add a glass of vegetable oil, vinegar and granulated sugar. Turn on “Quenching” for another 7 minutes. Roll up the snack in a sterilized container.

"Awesome"

The name speaks for itself about the taste of the dish according to this recipe. To prepare an “amazing” snack for the winter, you need:

1 kilogram each of blue and tomatoes;
500 grams of pepper;
2 garlic heads;
2 pods of hot pepper;
salt - to taste;
2 tablespoons vinegar 9%;
50 grams of sugar.

Prepare adjika. Peel, chop and grind all vegetables, except blue ones, in a meat grinder. Pour into a cooking vessel, sweeten and salt. Keep on fire for 10 minutes. Place the blue mugs without frying into a boiling mass and leave to simmer for 20-25 minutes. Add vinegar and simmer again for 10 minutes. Fill sterilized jars with the snack up to the neck and roll up.

In adjika in Armenian

To prepare a delicious eggplant snack you will need about an hour of time and the following set of ingredients:

2.5 kilograms of blue;
2.5 kilograms of tomatoes;
a kilogram of sweet peppers and onions;
several pods of hot pepper and garlic heads;
500 milliliters of oil;
greens, best cilantro and parsley.

Bake the vegetables in the oven, lightly fry the onion. Peel and chop the warm vegetables, adding onions, hot peppers, and oil. Cook the mixture for 30 minutes over low heat, add salt, add finely chopped herbs and garlic. Cook all ingredients for another 20 minutes. Pour into jars.

Canned eggplants with apples

To give the snack a more delicate taste, the recipe can be varied with apples. For preservation you will need:

4.5 kilograms of blue;
2 kilograms of tomatoes;
head of garlic;
a glass of vinegar;
200 grams of granulated sugar;
4 carrots, bell peppers, onions and apples;
200 milliliters of oil;
salt and hot pepper.

Cut the blue ones lengthwise into 8 pieces. Cook adjika from vegetables with the addition of seasonings, butter, sugar and salt. Place the eggplants in the spicy mixture and keep on the stove for 20-25 minutes. Pour into a sterilized container, seal and wrap until cool.

Fried with adjika

The secret of this recipe is adding fried eggplants to the finished adjika. You need to take:

1 kilogram of tomatoes and eggplants;
600 grams of bell pepper;
half a head of garlic;
half hot pepper;
40 grams of sugar;
100 milliliters each of acetic acid 9% and oil.

Prepare adjika, not forgetting to add vinegar. Remove the bitterness from the blue ones, fry until crusty and simmer together with adjika for 10 minutes, add salt and sweeten. Pour the snack into small jars, roll up, and cool.

Baked blueberries with tomatoes

The recipe assumes the following ratio of tomatoes to blueberries: per kilogram of eggplants, take 2 kilograms of tomatoes. Few additional ingredients:

a teaspoon of salt;
garlic cloves - to taste;
seasonings - to taste.

Make tomato puree, cook it for 5-7 minutes, season and add salt.

The blue ones must be baked in the oven until soft, maintaining a temperature of 190 degrees. Only after this can they be peeled and cut into slices.

Place the baked vegetables in jars and pour hot puree over them. Organize a water bath, sterilize the container for 15 minutes, and roll up.

Storage rules

In order for preserves to retain the beneficial properties of products, it is recommended to follow a certain storage regime. Vegetable snacks should be kept in a dry, cool, shaded area. It is advisable to maintain a temperature of 8 -10 C. And to prevent fungus from settling on the container, it is better not to place it on stone or concrete floors.