Canned scallops

Patissons are vegetables that are close relatives of squash and pumpkin. However, in terms of its nutritional qualities, the patisson rather resembles zucchini, however, the skin of the former is harder and thicker. The homeland of patissons, as well as the country of appearance of zucchini, is considered Central and South America.

Previously, there was even a legend according to which patisson is characterized by extraterrestrial origin, since in shape the fruits resemble a flying saucer in miniature. However, this judgment is nothing more than an assumption. So, patisson is a completely terrestrial vegetable crop, which also has an impressive list of properties valuable to humans.

Scallops are used not only in cooking - the decorative qualities of this vegetable are so obvious that the fruits look spectacular in any interior. Especially scallops of yellow and orange varieties. Scallops are consumed similarly to zucchini - they are fried, stewed, boiled and canned.

Canned scallops are a truly stunning product in both flavour and appearance. That is why hostesses widely use this fruit when preserving other vegetables: cucumbers, tomatoes, courgettes, eggplant, sweet and bitter peppers.

For the preparation of canned scallops, young fruits are considered the most suitable and tasty, since they are less hard peel and significantly more useful elements in the composition. Usually canned scallops are harvested immediately after the ripening of the fruits - starting from mid-summer and ending with the very beginning of autumn. Canned scallops can be made independently in different ways and in addition with the addition of other diverse ingredients.

Pickled canned scallops are unusually tasty, as well as salads based on this vegetable, in which almost all the gastronomic qualities of fresh fruits are not lost. By the way, cucumber brine (marinade) is perfect for preparing such canned scallops: cut into pieces and whole vegetables are put into jars, fresh greens, garlic, spices and seasonings are added at will, and then all products are poured with brine. Variations in flavors directly depend on personal preferences - you can make canned scallops island, sour, salty and even with a sweet taste.

For blending, it is recommended to take young scallops - not very large and with a thin skin that does not need to be removed. Such fruits are also distinguished by a more delicate, dense structure, as well as miniature sizes, in connection with which, after you decide on the recipe, it is enough only to rinse them and immediately start preparing canned scallops for the winter.