How to Preserve Summer Vegetables for the Winter

- How to Preserve Summer Vegetables for the Winter

Tomatoes are now thick and juicy on the vine, beans are standing tall in color, and zucchinis are growing bigger every day. Summer vegetables have reached their peak, it's high time to think about preserving. If you want to enjoy the fresh scent of sun-ripened tomatoes in winter, you should start now and preserve as much as you can. How about a homemade tomato sauce for pasta in winter? Opening a jar in autumn temperatures will instantly take you back to summer. Or perhaps green beans, which taste almost as good pickled as fresh. Zucchinis are also excellent for marinating and preserving. We'll share three recipes with you.

Before you start, make sure your preserving jars are ready. Here's how: Boil jars, lids, and rubber bands (if using) for at least 10 minutes to remove any potential bacteria. Let them drip dry and cool before using.

Recipe 1: Winter Tomato Sauce

Ingredients:

• 1 kg ripe tomatoes
• 2 cloves garlic
• Salt
• Sugar
• 1 bunch basil

You'll also need: 3 Weck jars/screw-top jars

Instructions:

1. Ensure your Weck jar and lids are sterilized.
2. Preheat the oven to 200°C (top/bottom heat).
3. Wash, halve, and place the tomatoes cut-side up on a baking tray.
4. Season with sugar and salt.
5. Peel and halve the garlic cloves, add them to the tomatoes.
6. Wash and shake dry the basil, distribute it on the tomatoes.
7. Drizzle with olive oil.
8. Bake in the oven for at least an hour.
9. Remove, transfer to a high-sided container, and blend with an immersion blender or in a standing mixer until smooth. Season with salt and pepper if needed.
10. Transfer to clean preserving jars, seal the lid immediately, and turn upside down to cool.
11. The tomato sauce will keep for up to 6 months.

Recipe 2: Pickled Green Beans

Ingredients:

• 500g fresh green beans
• 2-3 sprigs of dill

For the vinegar brine:

• 150ml apple cider vinegar
• 750ml water
• 20g salt
• 3 tbsp sugar
• 1 tsp cumin seeds
• 1 tsp chili flakes

You'll also need: about 2 tall preserving jars

Instructions:

1. Trim and thoroughly wash the green beans. Bring 2 liters of salted water to a boil in a pot and cook the beans for 15 minutes.
2. Drain and rinse under cold water or shock in ice water.
3. Prepare the vinegar brine: combine water, salt, sugar, and spices in a pot. Add the vinegar once the salt and sugar have dissolved. Bring to a boil until it starts to simmer lightly. Alternatively, you can use ready-made pickling vinegar.
4. Layer the beans upright with the dill in clean, washed jars and pour the hot brine over them. Seal with clean lids, turn upside down, and let them cool completely.

Recipe 3: Marinated Zucchinis

Ingredients:

• 3-4 medium-sized zucchinis (green and yellow)
• 1 tbsp salt
• 1/2 tsp sugar
• 5 peppercorns
• 1 tsp chili flakes
• 1-2 dill flowers
• a splash of white wine vinegar

Instructions:

1. Thinly slice the zucchinis and place them in a bowl.
2. Sprinkle with salt and sugar, mix well, and let them sit for 30 minutes.
3. Drain off the liquid that has accumulated.
4. In a pot, combine the zucchini slices with the peppercorns, chili flakes, dill flowers, and white wine vinegar. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
5. Transfer the zucchinis and the liquid to clean preserving jars, seal the lids, and let them cool.

Additionally: 2-3 preserving jars/screw-top jars

Preparation:

1. Zucchini wash, leave whole or halve lengthwise and slice into finger-thick pieces.
2. Sauté the vegetables with a little oil in a pan until they are lightly colored. Remove and set aside.
3. Place the cooled zucchini slices in a pot and add salt, sugar, peppercorns, chili flakes, and dill flowers. Pour water over the zucchini, just enough to cover them. Let the vegetables simmer for 5 minutes.
4. For those who like it, add a splash of vinegar for a slightly tangy flavor.
5. Fill the zucchini into the jars, screw on the lids, and place them upside down until they are completely cooled. The zucchini will keep for up to six months when stored this way. They pair particularly well with meat or as a starter with toasted bread.

The fat content of the olive oil used in the tomato sauce recipes is another factor to consider for preservation. Ensure the oil is of high quality and has a low fat content by weight for a longer lasting preserve.

After preserving the vegetables, store them in a cool, dry place. This ensures that the fat content in the oil, such as in the marinated zucchinis, remains stable and does not deteriorate over time, preserving the taste and texture of the preserved vegetables.

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