Canned zucchini

It's no secret that harvesting vegetables for the winter is a very troublesome business, so some modern housewives are ready to devote even part of their free time to conservation. However, absolutely any fruits and vegetables, even in canned form, are a treasure trove of useful substances, in the absence of which our body is very difficult to cope with winter cold.

You just have to spend a few hours in the kitchen and get sweet, salty and spicy blanks, which during the cold months will provide all family members not only incredibly tasty, but also valuable supplies for the body. Moreover, there are many products that do not require much effort when processing, but the minutes spent will more than pay for themselves. One of these vegetable crops includes zucchini - inexpensive, very fast to prepare and definitely healthy.

Zucchini is practically the same pumpkin, but also a slightly different shape. In addition, unlike other members of the Pumpkin family, this vegetable is distinguished by a more delicate pulp and thin skin, which is easily cleared of pulp. Any salads from this vegetable, including canned courgettes, are made extremely quickly, while being surprisingly light, tender and juicy.

As a rule, fresh courgettes are not stored for a long time, so today culinary experts know many recipes for their preparation - salads, caviar, jam, as well as pickled canned courgettes, thanks to which you can feast on this vegetable in winter.

Usually canned courgettes are usually harvested immediately after their ripening - in the middle of summer or the very beginning of autumn. Canned courgettes can be prepared in various ways and in addition with the addition of all kinds of products.

Pickled canned courgettes and salads from this vegetable are unusually tasty, in which they preserve almost all the taste properties of fresh fruits. By the way, cucumber marinade is quite suitable for the preparation of such canned courgettes: vegetables, fresh greens, spices, garlic, peppers and all this is poured with brine are placed in the jar. Moreover, additives depend on individual preferences - you can make canned courgettes sharp, sour, salty or sweet.

For courgettes, it is advised to use young ones - not very long and quite thin. An exception is only courgette caviar, for the preparation of which even overripe vegetables are suitable. Young fruits are distinguished by a more delicate structure and very thin skin, so after you decide on the recipe, it is enough to rinse them and start harvesting canned courgettes.