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Vegetable stew in a jar

Vegetable stew in a jar

Peel an onion, wash it and cut it into juliennes, then fry it in oil with a little salt.

Peel a squash, grate it and squeeze the juice.

The pepper is cleaned of seeds, washed, cut into strips and put to harden.

When the composition starts to boil, add the rice and you can add a little water if it is not juicy.

Towards the end of cooking, add the broth, a few peppercorns, 5-6 bay leaves and season with a pinch of salt. Leave it to boil for a few more minutes, then put it hot in 400 g jars. Cover, then put it in the preheated oven in the tray with hot water (so as not to break the jars) for about an hour.



Vegetable stew in a jar

ingredients
10 onions, 10 large carrots, 3 kg of peppers (fat, donut, kapia), 1 cup of rice (kept in water until swollen, about 2-3 hours), 300 ml of oil, 1 cup of broth (or to taste) , coarse salt, a few black peppercorns, 5-6 bay leaves, a little water (1-2 cups), if necessary

Difficulty: Average | Time: 2h


Method of preparation

Peel an onion, wash it and cut it into juliennes, then fry it in oil with a little salt.

Peel a squash, grate it and squeeze the juice.

The pepper is cleaned of seeds, washed, cut into strips and put to harden.

When the composition starts to boil, add the rice and you can add a little water if it is not juicy.

Towards the end of cooking, add the broth, a few peppercorns, 5-6 bay leaves and season with a pinch of salt. Leave it to boil for a few more minutes, then put it hot in 400 g jars. Cover, then put it in the preheated oven in the tray with hot water (so as not to break the jars) for about an hour.


VEGETABLE STEAM WITH RICE FOR WINTER

Vegetable stew with rice for the winter is kind of pots of vegetables in a jar enriched with boiled rice. It is a simple canned recipe, which is very easy to prepare, and the taste is very good. It looks a bit like zacusca, but the difference between the two recipes is that zacusca is made with cooked vegetables, and in this case they are hardened in oil.

For this recipe vegetable stew for winter we used the best seasonal vegetables: eggplant, zucchini, onions, tomatoes, bell peppers and kapia, carrots and celery. I will enjoy their taste in winter, both during Lent and when I want to put something on my table quickly. All I have to do is open the jar and heat the contents.

I also used rice, but if you don't like it you can give it up. However, it is only added at the end, so it does not influence the way you prepare. Depending on your taste, if you like spicy food, you can add a hot pepper next to the rest of the kapia peppers or pepper flakes. You can also put mushrooms if you want, but you will sauté them separately and put them together with the eggplant and zucchini to boil in the stew. In this case you will also have extra tomato juice. For 400 g of mushrooms cut into cubes and sauté in 2-3 tablespoons oil you will put in winter vegetable stew with rice another 100 ml of tomato juice and 2 g of salt.

In order for these cans to last over the winter, you must sterilize them in a bain marie. The stew will be put only in very clean, sterilized jars, warm to hot. The jars must have good lids (if possible new ones), so that there is no risk of air entering. Otherwise, they will ferment or the stew will sour.

If you want to be inspired and make other canned recipes with vegetables prepared by me for the winter, I leave you with some suggestions:

  • 1. sweet and sour vegetable salad for winter
  • 2. pickle salad in mustard sauce
  • 3. eggplant zacusca with mushrooms
  • 4. zacusca with dried beans
  • 5. spicy eggplant and capsicum zacusca
  • 6. eggplant in tomato juice
  • 7. Pumpkin in tomato juice
  • 8. vegetable soup in a jar

Do a blog search in the category cans (click here) and you can find them all, but also other tasty recipes.

This period seems perfect for canning. The vegetables are in high season and taste very good.

I leave below the list of ingredients and how to prepare for winter vegetable stew with rice presented step by step in pictures:

INGREDIENT:

(for 5 jars with a total capacity of 2210 ml & # 8211 2.2 l)

300 ml thick tomato juice & # 8211 I used passata

1 tablespoon eggplant salt

1 teaspoon varfuita sugar

1 tablespoon grated dried oregano

1/2 teaspoon ground pepper

1 teaspoon peppercorns

To quickly and easily make winter vegetable stew with rice, I prepared the ingredients at hand. I cleaned the onion and cut it into juliennes or scales, then I put it in the hot oil, in a very large pot & # 8211 so that all the vegetables can fit and I can mix easily when needed. I kept 3 tablespoons of oil to harden the eggplant and zucchini separately. After a few minutes I drained the water and let the onion cook slowly, over low heat, until the water evaporated, then it became soft and glassy. During this time I washed and cleaned the rest of the vegetables. I put the carrots in a large grater, I cut the peppers into thin strips of the right size, I grated the celery, I peeled the tomatoes and I cut them into quite small cubes (I collected the juice left by them during cutting and I put it over the vegetables together with the tomatoes and the thick juice like pasata), and I cut the zucchini and eggplant into medium-sized cubes without removing the peel. Eggplant peel brings color, and pumpkins have a lot of nutrients in the peel.

I salted the eggplants and left them in a strainer to remove the bitter liquid. Here's how much liquid they left in 20 minutes (second picture below). I washed the rice in some water, then I boiled it for 15-20 minutes in salted water (according to the rule 1 measure of rice & # 8211 3 measures of water), and when it was boiled I let it cool completely.

It is important that it be cold when it is added to vegetable stew for winter, because it will no longer absorb the stew liquid.

During this time the onion became soft and glassy, ​​without coloring, so I added the carrots and peppers, I sautéed them for about 5 minutes, mixing well until the composition was homogenous, then I added the celery and mixed again. I let it cook with the lid on for about 5 minutes.

I added diced tomatoes, the juice left by the tomatoes and the passata, sugar, oregano, salt and ground pepper. I mixed, put the lid back on and let it cook over low to medium heat for about 15 minutes.

My tomatoes left about 200 ml, so in total I had 500 ml of red juice in the pot. If your tomatoes do not leave as much juice you can fill with water or tomato juice - puree.

I rinsed the eggplants under running water to remove the salt, covered them with a kitchen towel and sautéed them in a large pan in the preserved oil.

When they softened and started to brown slightly, I added the pumpkin cubes and I hardened for about 2-3 minutes. I then put them over the rest of the vegetables in the large pot and added a teaspoon of peppercorns. I mixed and let the vegetable stew for the winter boil for another 10-15 minutes on medium heat. If the liquid has been absorbed by the vegetables, add a little more water so that all the vegetables can boil together.

When the stew boiled I put the rice, mixed it and took it off the heat. I put vegetable stew with rice in sterilized jars. I collected the oil from the pot and put it on top of the vegetables. This will prevent it from blooming.

I put the lids on, I tightened them well, then I put the jars in a pot in which I arranged a towel so that the jars do not directly touch the pot, but also do not stick together (otherwise they can explode during cooking). I put water in such a way as to cover them.

I boiled them for 45 minutes, then let them cool under a blanket until the next day.

I hope you will try the recipe, because it is one of the tastiest vegetable stews with rice that I have prepared.

I'm also waiting for you on the YouTube channel with easy-to-prepare canned recipes.

If you like to share your recipes, I look forward to seeing you in the group I cook with friends.


Pots, vegetable stew recipe, with peppers and eggplant

Fasting vegetable stew, recipe by Reka & # 8211 Recipes Cookpad cookpad. We add a little salt and temper a few. Preparation for vegetable stew: Wash and clean the vegetables, then cut the onion and carrot, grate them, put them to harden. Now we will go further and, with today's recipe for winter vegetable stew with rice, we will move on to canned food. Vegetable stew for winter: with eggplant, peppers, zucchini, flavorful and spicy. I really like to preserve my favorite vegetables and fruits by different methods, that's why every year I test new recipes. Visit the recipes in the chapter. This vegetable stew is used as a consumption in winter or summer, but I generally use it to prepare various soups, stews. Prepare your family a delicious vegetable stew, a delicious combination of ingredients that will be.

Cut the capsicum and the donut into thin slices, then place them over the carrot and. At my mother's house, we called it pots, and that's how it stayed. As good, however, it is consumed immediately or as a garnish for other dishes. Lust recipe with Gina Bradea.

This stew is prepared for preservation in a jar. Canned recipe for winter. How to prepare vegetable stew.

Wash the vegetables, cut into large pieces peppers, eggplant, zucchini and tomatoes.


Vegetable stew with rice and cucumbers & # 8211 a simple and easy recipe for all housewives

The vegetable stew with rice and cucumber is very tasty. You can serve it on bread or add it to food, to give it a delicious taste.

Ingredient:

  • 3 kg cucumber, 500 gr rice
  • 2 teaspoons tomato paste, 1 onion
  • 1 carrot, 2 teaspoons coarse salt
  • 4 tablespoons sugar, 160 ml of sunflower oil
  • 100 ml vinegar 9%

Method of preparation:

For starters you will need to prepare the jars in which we will put vegetable stew with rice and cucumbers. We wash all the jars and soak them in boiling water. Boil the metal lids in a saucepan for 5-7 minutes.

Boil the rice, drain it, let it cool then put it in the fridge.

Peel the carrots and grate them. Peel an onion and finely chop it.

Pour the sunflower oil into a deep frying pan. Add the carrots and onions to the pan to fry.

Wash the cucumbers, cut them into cubes and add them to the pan. It would be good to check the cucumbers before adding them to the pan, to make sure they are not bitter.

Add the tomato paste, sugar and salt to the pan. We mix. Finally, add the boiled rice and vinegar. Leave the pan on the fire for about 10 minutes.

Taste the vegetable stew, and if necessary, add more salt, sugar or vinegar. We transfer the stew to the previously prepared glass jars and we make sure that there are no air bubbles inside.

Close the jars with lids and let them cool. After they have cooled, we store them in a dark and cold place, preferably in the cellar or pantry.


Vegetable stew with rice and garlic & # 8211 is so tasty that it can only be eaten with toast

The vegetable stew with rice and garlic is so good that it can be eaten only with toast. When you don't know what to eat, open a jar of vegetable stew. I recommend you try the recipe below, it's very simple.

Ingredient:

  • 1 kg tomatoes, 1 kg bell peppers
  • 1 kg carrots, 500 gr onions
  • 200 gr long grain rice, 400 ml sunflower oil
  • 2 tablespoons salt, 1 tablespoon sugar
  • 2-3 cloves garlic, 2 tablespoons 9% vinegar

Method of preparation:

Wash the tomatoes, then cut them in half. We give them through a blender or a meat grinder. Peel an onion and cut it in half into rings.

Remove the spine with the pepper seeds. Rinse the peppers well, then cut them into thin strips. Peel a squash, grate it and squeeze the juice.Pour sunflower oil into a deep saucepan. Wait for the oil to heat up, then add the onion. Cook the onion for 10 minutes. Stir frequently.

Then add the carrots to the pan with the onion.Fry the vegetables for 10 minutes. Add the bell peppers and cook the vegetables for another 10 minutes. Now add the tomato puree. Boil the whole mixture for about 3 minutes.

Wash the rice and add it to the pan with the vegetables. Add salt and sugar. Mix well until dissolved.Reduce heat to low and cook stew for 35 minutes. After half an hour, add the vinegar and garlic, peeled and crushed through a press. Let the stew simmer for another 5 minutes.

We transfer the vegetable stew into sterile jars. Seal the jars with lids and turn them upside down. Cover the jars with a thick blanket and let them cool. After they have cooled completely, we store them in a dark and cool place and keep them for the winter.


1. Boil the rice the night before in 400 ml of water

2. Finely chop the onion, put the carrot on a large grater and put them in hot oil over low heat.

3. Cut the capsicum and the donut into thin slices, then place them over the carrots and onions, when the latter have softened.

4. When all the vegetables are cooked, add the tomato juice, salt and peppercorns to taste, then add the rice (cooled beforehand!).

5. Keep the composition on the fire for another 10 minutes, and when it cools, put it in jars.

6. Put the jars in the oven in a bain marie, for 15-20 minutes from the moment the water starts to boil, then leave the jars in the oven until the next day.