Canning pattypan squash for winter
Description
A canning recipe without unnecessary fuss. I really like this kind of home-canned pattypan squash for winter. The dish turns out tasty and tender. Moderately salty, and very delicious! It pairs wonderfully with any side dishes. I recommend it. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Prepare all necessary ingredients on the table. Sterilize the jars and lids for canning using a convenient method.
- 2
Step 2
Peel and wash the carrots and onion. Dice the onion into small cubes.
- 3
Step 3
Grate the carrots on a coarse grater.
- 4
Step 4
In a large skillet, heat the vegetable oil and add the chopped onion and carrot. Sauté until the vegetables are tender, stirring regularly with a spatula.
- 5
Step 5
Press all peeled garlic cloves through a garlic press into the sautéed vegetables.
- 6
Step 6
Peel the pattypan squash, remove the skin and seeds, and cut the flesh into small cubes.
- 7
Step 7
Add the pattypan squash cubes to the onion and carrot. Mix.
- 8
Step 8
Add the tomato paste. Cook over low heat until the vegetables are tender, 40 minutes with the lid on, stirring regularly with a spatula.
- 9
Step 9
Add pepper, salt, and sugar.
- 10
Step 10
Mix.
- 11
Step 11
Place the vegetable mixture in the spacious bowl of the blender.
- 12
Step 12
Puree everything.
- 13
Step 13
Return the vegetable purée to the skillet and heat through well for 5–8 minutes.
- 14
Step 14
Pack the hot vegetable mixture into sterilized jars.
- 15
Step 15
Tightly seal the jars with the lids, turn the jars upside down, wrap them in a thick blanket, and leave overnight to cool slowly slowly.
- 16
Step 16
In the morning, the prepared pattypan squash in jars can be moved to the pantry for long-term storage.