How to preserve tomatoes, peppers, cucumbers and onions until winter. Keep fresh tomatoes without preservatives and chemicals until winter. I eat tomatoes and peppers in the winter just like in the summer. A recipe for a mixed salad!
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Hi Tanja, greetings from America! I enjoy your videos; they teach me new ways to preserve food. We are not taught the traditional ways any longer, and are shamed by many when we look to ways (the “old ways”) to do things. They advise us to buy expensive kitchen pressure canners, etc., or else it’s not safe! Thank you for being here! 💚🌶🍅🥕🥒🧅💚
Татьяна, большое спасибо за рецепт, всё очень понравилось, как вы рассказываете подробно и обстоятельно, не затягивая сюжет. Здоровья и процветания вам и вашим близким.
Я из России. Мы на Кубани тоже такой салат закатываем. Он действительно очень вкусный. Я обычно сразу добавляю в миску с нарезанными овощами сахар и уксус. Мне так проще довести салат до желаемого вкуса. Потому что помидоры часто дают большую кислоту в салате, чем мне нужно. Таня, спасибо Вам за интересные и нужные рецепты! ❤
I am from Florida. This is beautiful, smart, nutritious and the steps are easy to follow. Canning doesn’t have to be difficult, as you prove here! Thank you!
This looks like a recipe we called piccalilli. It was great to have in the pantry for the winter. I suggest those who make it pay attention to the addition of vinegar which is important to increase the acidity for safe canning. She uses 9% vinegar, very strong. So make sure to find that strength bor else you must use a larger quantity of the weaker vinegar we find it more easily in the United States. Thank you for sharing this. It looks very lovely
@@lindavid794 it would depend on your vinegar. If it is 3% then I would triple the amount. And as if it is 5% I would probably double it, because that's close enough. Here in the US we use a little bit of lemon juice for tomatoes and other things we preserve to make it more acidic, and lemon juice is not as acidic as vinegar. I suspect a little goes a long way. Might be a good idea to look up the US FDA recipes and see if these are close.
Доброе время суток! Я тоже готовлю этот салат, мы его знаем под названием Шакароб. Это из среднеазиатской кухни. Вкусно. Приятно было увидеть его у вас. С приветом из Сибири.
my mom is from Serbia and her basement looks like an old general store with all the canned veggies she has. this is absolutely incredible. (Especially if you grew your own veggie.)
I would love to see Ur Mom's basement, to see an Old World look. My Babcia was from Poland ❤ 🇵🇱 ♥️ & we lost her in 1985. She could speak some English, but it was enough to get her by & she was an adorable short tiny woman. She taught us many Old World ways. She made the best bread ever & she taught us how to select the good mushrooms from the forest. She was an excellent seamstress, a hat maker, gardener, cook, she made homemade vodka (which everyone loved) & she had a strong body. She did everything & she survived thru WWI in her native Poland, but she lost her husband in the War. She lost her 4 children to tragedies & illness in Poland. She came to the USA to marry my grandfather & they had 4 children. I miss my Babcia & going to her Old World looking home inside & out. I always wish I knew more about her when she lived in Poland, but she brought her Polish ways & way of living with her, so yeah, I know what Ur saying. Ur very lucky to have Ur Mom & learn valuable ways from her. God 🙌 bless U folks 🙏 🤲 🕊 ✝️ 😇 ❤
@@nimrodquimbus912 why would u be ? Salt, Sugar, Vinegar = Acidic plus pasteurized Not to mention the peppers tomatoes, are Acidic No need worry about botulism
Рецепт замечательный! Беру в свою копилку рецептов. Поделюсь своим методом стерилизации. Нагреваю духовой шкаф до 100 градусов. Ставлю в нее все банки с закрытыми крышами, через 5-10 минут выключаю нагрев и оставляю всё до следующего дня. Это вместо укутывания одеялом. Привет из России. Нравятся мне ваши рецепты, всегда все наглядно и быстро.
@@НатальяДайняк по разному применяю. Если салат в холодном виде, то в нагретую, но не на 100 градусов. Потом довожу до 100 градусов (можете выше) и слежу как только снизу банки начинают подниматься пузырьки, выключаю и не открываю духовку до следующего дня или даже до полного остывания. Ни когда у меня салаты не мутнели. У нас духовка на 12 банок. Очень удобно.
Your salads look amazing. Tomatoes and cucumbers are coming in now in Pennsylvania. I’m going to try your method- I’ve used recipes from the Ball cook book with ball jars, lids and bands for water baths and pressure canning. I haven’t seen the jars you use in your recipes around here in Pennsylvania SO my question is can I use ball jars, lids and bands? Thank you your videos- I’m inspired to put up food this month - especially with the rising cost of food ☹️
i am wondering too, if they need to be fully submerged for a water bath processing. I am new to canning. Aren't tomatoes one of those tricky foods to preserve? I guess it isn't low acid so maybe just a water bath may do.
The jars and lids used here look like they’re just up cycled old commercial jars from pickles ect. Which is not considered a safe canning method by the USDA probably why you can’t find them . Not saying it won’t work , but you’re much better off with the ball lids and rings. I have not had much success with cold pack methods , it seems hit or miss and I can’t pinpoint what causes them to go bad. Hot jars , packed with hot items , then pressure canned works 100% of the time even when I’m rushing. With the cost of things like you said, hate to see you lose a dozen jars of food. Best wishes
@@michelleslifeonrepeat If you're new, be safe and submerge the jars. It doesn't hurt anything and it will make them safe. Also you do need to add vinegar (5%, 2 tablespoons for pints, 4 tablespoons for quarts). And if your username is accurate, please take extra care to be safe.
Srbija Požarevac Recept mi izgleda super probaćuga. Da vam dam mali savet koji sam ja isprobala umesto lonca i krpa stavite u mašinu za sudove na najačoj temperaturi
This looks so delicious. 👌 I am from the United States. I will be trying this for sure. It's so beautiful in the jars. Could you please add the recipe so I can make it for my family, thank you for sharing.
Hi @HelenVowel, click on the down arrow next to the title of the video. Then scroll down to where it’s says transcript. Click on that and you can find the recipe within. ☺️
Не поняла, банки стерилизовать уже закрученные, обычно закатывают салат после стерилизации. Вообще-то судя по рецепту это донской салат, только без капусты
Всем привет ! В комментариях разгорелся спор о том , сколько стерилизовать 35 минут или меньше. Пишут , что за 35 минут получите кашу или рагу . Так , все-таки , 35 минут с начала , от холодной воды ? Или от кипения ? Таня , разрешите спор , людей успокойте..😀🙂 смотрю с Кубани.
Watching all the way from South West Saskatchewan canada, I got a garden going this summer so I need some canning recipes for my big family! Thank you hun, I love salads this looks amazing especially being pregnant 🤣
I am all Polish and even though your reply is translated to English I am so sorry I didn't have the opportunity to learn Polish. My parents wouldn't let us learn because when they wanted to say something privately they spoke Polish!
That recipe looks wonderful! It's interesting that you don't cover the jars over with the water for boiling as we're told to do here in the USA. Thank you for the recipe & video how-to. I just harvested my garlic & I have some big tomatoes almost ready for picking so I think I'll use some for this salad! Watching from the Ozark Mountains of Missouri, USA.
@@brendaharrington5783 Thanks for the info. I thought I was current on the various canning techniques but, obviously, I'm not. Got to say this open kettle method actually looks EASIER than the traditional American water bath & can be done with normal pots & pans instead of a huge, high-sided canner pot.
Хороший рецепт. Хоть и говорит не на русском. Вроде все понятно . Думаю что очень вкусный салат. МММ очень аппетитно выглядит.Надо будет сделать. Всё легко и просто. Спасибо за рецепт. Дагестан г. Буйнакск
Спасибо. Я всё делаю так же,но не в банках,а в кострюле даю овощам закипеть и через три минуты снимаю кастрюлю с огня и раскладываю салат по банкам и сразу закручиваю крышки и банеи не утепляю, а сразу переворачиваю до остывания на крышки. Как остыли, сразу убрать в погреб или на балкон, если у вас есть тумбочка на балконе.. Или просто поставить в другое, удобное для вас место в доме.
Так это же Донской салат. Мы его делаем ещё с советских времён. Мне 65 лет. Сколько себя помню, всегда его консервируем. Я стараюсь перец класть красный, а помидоры бурые, немного недоспелые.
Спасибо Таня за хорошие рецепты,у меня на даче есть и помидоры и острый перец и болгарский перец, начинается сезон заготовок,обязательно воспользуюсь Вашими рецептами,я из Москвы.
Great video! I'm just in ow starting to learn different ways to preserve food, and it is good to see something that everyone can do, without having to have a bunch of special equipment. People have been preserving food, way before special equipment was around so I figured that there has to be other ways to do it. Thank you for showing me how!
They also be getting food poisonning sometimes. They didn’t know why back then, but now we do and we know how to preserve things in a way they’re at 0 risk of developping bacteries. I believe that this recipe might not be acidic enough and might be at risk of developing botulism. Botulism attacks the nerves and can be life threatening. So do as you want, but I’m not taking the risk.
All these vegetables pretty acidic anyway (low pH) which are the safest for water bath canning. And then she adds two tablespoons of very high strength vinegar. 9%. (Our standard vinegar in US is about 3%). This recipe is very similar to old recipes for relish or Piccadilly. Our recipes would use probably 2 to 3 times that amount of vinegar. I'm betting the pH would be very low --- and safe- after the addition of 9% vinegar in her recipe or converted to our US vinegar strengths.
I grew up.helping my mother in the garden and preserving. I just put up some blackberry jelly. This salad looks wonderful . Both my parents are gone now but they would of loved this . I will be canning this recipe will subscribe and let you know how it goes . Thank you for putting up this video . I'm from Northwest Mo in USA
