Apple Butter
Apple butter is an American recipe that is somewhat reminiscent of jam, but not as sweet due to the addition of apple cider vinegar.
Food Preservation
Preserving is more than just a way to extend shelf life – it’s part of my family tradition passed down through generations. I clearly remember my mother and grandmother in August and September filling the pantry with jars of crunchy cucumbers, juicy tomatoes, fragrant jam, and fruit compotes. Today, I carry on this tradition and firmly believe that homemade preserving has nothing in common with store-bought products. Everything in my recipes is made by me, for my family. I use only natural ingredients, seasonal produce, minimal sugar, and maximum flavor and nutrition. It’s important to me that every jar is not only tasty but also safe, so I always follow hygienic practices, sterilize containers, and maintain the correct proportions. In this section, I share proven preserving recipes – from fermenting and pickling to jams and pasteurization, with or without vinegar, for long-term storage or everyday use. You’ll find simple preserves for everyday meals as well as special ones for festive tables. Most importantly, each recipe has stood the test of time.
Recipes for Preservation and Preparations for the Winter
Pickled Vegetables: Tradition and New Flavors
I always start the preserving season with pickled vegetables – they’re the foundation of my winter stockpile. The most popular in my family are cucumbers, which I pickle using several recipes: a classic vinegar brine, a spiced version with cinnamon and cloves, and a bold one with chili and garlic. I choose firm, medium-sized tomatoes and add horseradish slices, pepper, and basil – this gives the flavor more depth. I often experiment with peppers, carrots, and cauliflower to make assortments that serve well as appetizers. I always stick to precise ratios for the brine: water, salt, sugar, and vinegar. I also add mustard seeds, bay leaves, and black peppercorns for a richer aroma. It’s important to sterilize the jars and always boil the lids. Pickled vegetables aren’t just about flavor – they’re about memories. Every time I open a jar in January, I’m reminded of the summer scent of dill and garlic – for me, that’s the essence of home.
Fermenting: Simplicity, Purity, and Crunch
Fermenting is one of the oldest and simplest preservation methods, and I value it for being completely natural. There’s nothing better than a barrel of crunchy pickles or a jar of homemade sauerkraut. I follow reliable recipes that don’t require vinegar – only salt, water, spices, and time. For cucumbers, I use cold water, horseradish, garlic, dill, and cherry leaves. I add a bit of black pepper and let it ferment for several days at room temperature. Then I store the jars in the fridge or root cellar. I make sauerkraut with carrots, and sometimes add cranberries – they provide a pleasant tang and improve preservation. I also love fermented tomatoes – I pick firm, underripe ones, layer them with spices, and let them ferment naturally. These recipes don’t require sterilization but demand cleanliness and accuracy. I always pay close attention to the salt-to-water ratio – it’s crucial. I also never seal the jars tightly until fermentation is complete. Fermenting is a living process – and that’s exactly what I love about it.
Jams and Jellies: Sweet Winter Reserves
I absolutely love making jam – for me, it’s not just a way to preserve the harvest, but also a chance to be creative. Every year, I make at least 10 varieties: strawberry, raspberry, apricot, plum, blueberry, and quince. The base is always berries, sugar, and a bit of lemon juice. For some jams, I add vanilla, cinnamon, almonds, or even black pepper – for a unique twist. I cook in stages and let the fruit rest to preserve its shape. I’m especially fond of thick jellies – perfect for toast or as cookie fillings. For these, I use pectin or reduce the mixture over low heat. I sterilize the jars in the oven or over steam and boil the lids. Everything must be perfectly clean – it’s the only way to ensure the product is safe. Although it takes time, I know that come winter, I’ll open a jar and the house will smell like summer. And jam makes a wonderful gift – I often dress up the jars with ribbons and labels and give them to friends during the holidays.
Compotes, Juices, and Drinks: Refreshing Preserves
Preserving isn’t just about vegetables and jam. I always stock up on homemade compotes, juices, and even light infusions. The simplest compote is made with apples, pears, or cherries. I don’t add much sugar – just a touch to preserve the natural taste. I simmer the fruit for a few minutes, pour it into sterilized jars, and seal. For juices, I use a juicer – I make grape, apple, and tomato juices. Some are pasteurized, others sterilized in bottles. I enjoy experimenting by adding mint, basil, cinnamon, or citrus zest. These drinks are a real treat in winter – open a jar, and your kitchen fills with the scent of summer. Kids and adults alike enjoy them. It’s important not to overcook the fruit, avoid artificial colors, and maintain proper ratios. Everything should remain natural. I also prepare kissels and thick fruit drinks, which store well. These beverages are an excellent alternative to store-bought options. And best of all – I know exactly what’s in them.
Vegetable Preserves: Spreads, Lecho, and Sauces
A special part of my preserving is vegetable-based snacks. I make zucchini and eggplant spreads, lecho with peppers and tomatoes, tkemali sauce, adjika, and other favorite recipes in jars. These pair well with meat, make perfect sandwich spreads, or can be enjoyed on their own. I always use ripe, juicy vegetables and cook during peak season when they’re most flavorful. I stew the spreads slowly over low heat to enhance their richness. I make lecho with plenty of peppers and without excess oil. Everything is jarred hot into sterilized containers and sealed airtight. I always flip the jars upside down until they cool completely. I also adapt some recipes – for example, I make adjika without vinegar or sauces without added sugar. Finding the right balance is key – the snack should be tasty, not too spicy or sweet. These vegetable preserves are incredibly helpful: when you don’t have time to cook, open a jar – and you’ve got a full meal. That’s why I prepare them every year and always keep a stock on hand.