Canned Pattypan Squash without Vinegar
Description
A preservation recipe without unnecessary complications. This is a classic recipe for canned pattypan squash without vinegar. For canning, choose fruit that is slightly underripe, with tender milky skin and small, thin seeds. My preserves keep well for quite a long time, even without adding vinegar (if you really cannot do without vinegar, you can substitute citric acid instead). The secret is that I pay special attention to the cleanliness of the jars, washing and sterilizing them very thoroughly. Have a good day. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Prepare sterilized jars and lids for canning in advance. Wash the pattypan squash thoroughly and cut them.
- 2
Step 2
At the bottom of liter jars, place sprigs of dill, several cloves of garlic, pieces of horseradish root, and sliced pattypan squash. For the marinade, boil water and add: salt, sugar, pepper, and a bay leaf. Boil for 3–4 minutes and pour into the jars, then cover with metal lids.
- 3
Step 3
Place the jars in a sterilization container for 15 minutes. After that, seal the jars with the lids and turn them upside down, wrapped in a blanket for 24 hours.