TOP 14 delicious recipes for making sauces for the winter at home

Natural tasty preparations for the winter are the dream of any housewife. In the cold season, a person especially needs vitamins. If the recipe is followed and the preservation technology is correct, the finished vegetable dish or snack retains a full set of vitamins and minerals. How to cook vegetable aromatic sauces and snacks for the winter, what original recipes to use.

Features of preparing sauces for the winter

In order for the preparations for the winter to turn out delicious and become pride and an excellent addition to delicious main courses, a number of requirements must be met:

• use only fresh vegetables for cooking, preferably grown in your own garden;
• use sterilized containers;
• follow the recipe;
• use preservatives to increase the shelf life: vinegar or citric acid.

Note: the less vegetables are cooked, the more useful properties they will retain.

Required container

Glass jars are the best container for storing blanks for the winter. Glass does not emit harmful substances at any temperature, the products retain their true taste and aroma, and no third-party odors and tastes appear.

Glass jars are easy to sterilize, aromatic snacks can be hermetically closed with lids.

Sauce recipes for the winter at home

Cooking snacks for the winter is a creative process. Each housewife over time creates her own unique recipes. Fresh tomatoes are an indispensable and main ingredient in delicious winter dishes.

Apple sauce

A fragrant delicious tomato sauce for meat with apple sourness will decorate the table and pleasantly surprise guests.

Peeled apples from the peel and core are cut into cubes along with onions and tomatoes. The resulting mass is poured into a pan with a non-stick coating and fried in a pan over low heat in its own juice for 20 minutes. Garlic is crushed with a garlic press and added when stewing vegetables, along with pepper, salt and sugar.

Beat the contents of the pan with a blender and simmer for another 30 minutes. During this time, jars and lids are sterilized. 15 minutes before ready to pour in the vinegar. The rolled up banks are insulated with a blanket and placed next to the battery.

Adjika with horseradish

A popular dish at Russian feasts is adjika with horseradish - a spicy appetizer for meat dishes and barbecue.Proven remedy for colds and flu - "lick your fingers."

To create a culinary masterpiece, you will need the following ingredients:

• tomatoes - 3 kilograms;
• sweet bell pepper - 1 kilogram;
• grated horseradish - 400 grams;
• garlic - 7-9 heads;
• peppercorns - 300 grams;
• a mixture of aromatic ground peppers - to taste;
• fresh chili to taste;
• vinegar 9% - 10 tablespoons;
• refined sunflower oil - 1 glass;
• salt, sugar - to taste.

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Fresh red tomatoes and sweet red bell peppers are passed through a food processor or meat grinder. Grated horseradish and fresh garlic are added to the resulting mixture. The fragrant gruel is stirred, put on fire and cooked for about an hour. Add salt, sugar, all kinds of peppers, vinegar and grated chili 20 minutes before cooking.

Adjika is spread hot in sterilized jars.

Adjika Korean

Everything is the same as in the recipe for the classic adjika with horseradish, only the list of vegetables is replenished with carrots. For 1 kilogram of tomatoes, you need to use 500 grams of carrots. Adjika Korean - awesome sauce for meat dishes.

Homemade tomato sauce

A classic sauce that can be used in soup and can be used in place of store-bought ketchup. Delicious, healthy and very simple.

Tomatoes and onions are passed through a food processor or meat grinder. The resulting mass is poured into a saucepan and put on the fire; it takes about an hour to cook the gruel. Seasonings, salt, sugar are added in 20 minutes. After the end of cooking, the resulting gruel is rubbed through a sieve, the cake is no longer needed.

Next, the sauce must gain the required consistency, it must be evaporated. Cook for about an hour, add vinegar 10 minutes before being ready. The appetizer is ready, it remains to roll it up in sterile jars.

Ketchup with onions

This ketchup does not have to be rolled up in jars. The ketchup is ready to eat right away, you can use the usual screw caps.

Twist all ingredients through a food processor or meat grinder, simmer over low heat in a non-stick saucepan for 40 minutes. Add salt, sugar, vinegar 10 minutes before cooking. When hot, put in prepared containers. The canned sauce is ready.

Tomato sauce

As a basis, you need to take the recipe for making homemade tomato sauce above. To give the dish an original taste, it is recommended to add the following components to the sauce after evaporation:

• grated basil;
• finely chopped fresh garlic;
• nutmeg;
• rosemary.

With these additives, cook the mass for 5-10 minutes and roll it into jars.

Tkemali sauce

Caucasian seasoning, irreplaceable in the garnish of meat dishes made on charcoal. To prepare tkemali you will need:

• pitted plums - 1.5 kilograms;
• fresh garlic - 8 cloves;
• salt, sugar - to taste;
• spices - fresh cilantro, basil, chili pepper, mint, suneli hops.

Peeled plums are covered with sugar (three heaped tablespoons are enough) and left for a day - let the juice go. Then the plums are transferred to a saucepan and put on low heat, adding water, and boiled for 5 minutes. Then the mass is rubbed through a sieve and boiled again, it should get a fairly thick consistency.

Then add salt, sugar, all seasonings, cook for another 10 minutes. The sauce is ready, you can roll it up in jars for the winter or refrigerate.

Eggplant in tomato-garlic sauce

It is used as a juicy, aromatic addition to meat dishes, and also as a self-sufficient side dish.

All fresh vegetables are twisted in a meat grinder, except for eggplants. They must be cut into cubes and added to the resulting mass. Put on low heat and cook for about 35-40 minutes. As soon as the mass boils, add salt, spices, pour in vinegar 10 minutes until ready. The sauce is ready to roll into jars.

Apricot and apple sauce

Exquisite sauce for fish dishes.Ingredients:

• apples - 500 grams;
• apricots - 500 grams;
• onions - 2 heads;
• garlic - 3 cloves;
• wine vinegar - 150 milliliters;
• ginger - 2 teaspoons;
• salt, sugar - to taste.

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Cut all ingredients into cubes and simmer in a pan for 15 minutes, then grind with a blender. Cook the resulting gruel over low heat for another 20 minutes, adding salt, sugar, ginger and vinegar. Store the prepared sauce in the refrigerator in jars, under screw lids.

Krasnodar sauce

As a basis for the preparation of the traditional Krasnodar sauce, you can take the apple sauce recipe given above. It is enough to increase the number of tomatoes and add ground cinnamon and nutmeg as seasonings.

The sauce is rolled up for the winter under tin lids. You can store it in a cool, dark place.

Dolmio sauce

Italian sauce for pasta. Ingredients:

• tomatoes - 1 kilogram;
• sweet red bell pepper - 500 grams;
• dried basil, oregano, ground red pepper - to taste;
• salt, sugar.

The finely chopped ingredients are boiled for about an hour over low heat. For seaming, add citric acid or vinegar to jars.

Thick tomato adjika with pears and basil for the winter

Finely chopped fresh basil and pears to taste are added to the classic adzhika recipe. To add spice, the sauce can be seasoned with apple cider vinegar. The basic rule is to cook the mass until a thick consistency is formed, the excess juice is drained.

Raw adjika from tomato, pepper and garlic with aspirin

Cooking tomato sauce without sterilization. The role of vinegar is played by aspirin. Ingredients:

• tomatoes - 2 kilograms;
• red bell pepper - 500 grams;
• chili pepper - 3 pieces;
• garlic - 10 cloves;
• salt, sugar, seasonings - to taste;
• Aspirin - 7 tablets.

Grind all vegetables in a food processor (attachment you like) or a meat grinder, garlic in a garlic press. Add sugar, salt and spices to the resulting aromatic mass to taste. Grind the aspirin into powder and add to the rolled mixture.

Stir well, close the lid and leave in the refrigerator overnight. In the morning, put adjika in jars under plastic lids and store.

Vegetable sauce

The dream and fantasy of a culinary specialist. The sauce is made from available vegetables using classical technology. You can add zucchini, carrots, pumpkin, and so on to homemade tomato sauce. The recipe depends on the wishes and capabilities of the culinary specialist.

Further storage of conservation

Snacks rolled up in sterilized jars can be stored in a basement or other cool, dark household place. Foods with little or no preservative are placed in the refrigerator.

The shelf life will be different: the more vinegar you add, the longer the jars will stand. If the sterilization process is violated, pathogenic bacteria can enter the sauce, the workpiece will be damaged.

The preservation process is laborious, if you are not confident in your abilities, choose a recipe with the ability to consume a snack in a few days.

With strict adherence to the recipe and the preservation process, the blanks will turn out to be tasty and healthy. Enjoy your meal!