The US cuisine is multinational due to the huge number of immigrants from different countries. Therefore, there mixed, settled and gathered a lot of the unusual with the traditional.
So it is with blanks. And yes, American grandmothers also pickle and pickle cucumbers, twist jars of jams and salads.
These are the blanks I want to share with you today. All the recipes are working from foreign friends who live there and, out of habit, roll up 100 cans of canning every year, and they also collect local recipes for this and just for fun.
So let's go.
Canned green peas for garnish or salad
Ingredients:
2-3 kg green peas in pods
1 tsp. l. salt with a slide for a 0.5 liter jar
0.5 tsp each l. vinegar 9% per can
How to cook:
1. Remove the peas from the pods and rinse in cold water.
2. Sterilize cans and boil iron lids.
3. Pour the clean peas into a large saucepan, add water and put on fire and bring to a boil.
4. Boil the peas for 2-3 minutes and then drain the water.
5. Arrange the prepared peas in hot jars.
6. Pour boiling water over the jars, pour salt on top and pour vinegar into each jar.
7. Cover the jars with lids and sterilize in the oven or in a vat of hot water for 7-10 minutes.
8. Take out the cans, quickly roll up and cover with a blanket. Americans cover with an electric blanket and leave for 5-8 hours. From experience - and a blanket or a towel is enough, only it is better to turn the cans on the lid. Store in a cool place.
American housewives prefer to serve such peas as a garnish for meat or chicken, but to be honest, it did not go well with us.
But the salad "Olivier" and the vinaigrette goes very well.
Sauce for pasta or pasta (for buckwheat and rice - tested and not only)
Ingredients:
5 kg of tomatoes
2 kg bell pepper (better than colored)
1 kg of onions
1 kg of apples
0.5 kg of garlic
1 kg of carrots
0.5 kg walnuts
3-5 hot pepper pods
0.5 l of vegetable oil
5 tbsp. l. sugar-top
3-4 tbsp. l. a small slide of salt
1 hour l. ground coriander
1 tbsp. l. black peppercorns
How to cook:
1. Wash all vegetables, apples and roots.
2. Peel peppers and apples from seeds. Peel the onion and garlic. Remove the nucleoli from the nuts.
3. Mince tomatoes, sweet and hot peppers, nuts, onions, apples. Do not touch the garlic yet.
4. Pour salt and sugar into the resulting mass, pour in vegetable oil. Cook the mass for exactly 1 hour with a low boil and stirring regularly.
5. Scroll the garlic through a meat grinder, lay out the pan. Pour in ground coriander, peppercorns and bay leaf, if desired.
6. Simmer the sauce for another 40 minutes.
There is no vinegar sauce in the original, and therefore it is not clear how it is stored in American homes and apartments without a cellar.
I suspect they are filling it in bags and freezing it. You can do this too if there is storage space.
But I am uncomfortable and our freezer is not very big, no joke - it turns out more than a bucket of sauce!
So I already got used to it and just add 1 glass of apple or wine vinegar to it at the end, boil it and immediately pour it into sterilized jars.
Then you need to tighten the lids, turn it over, wrap it up, let it cool completely.
I keep my sauce jars in my apartment, on the kitchen shelf, or in the closet. Successful blanks to you!
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Thanks for reading to the end!