Homemade blanks sauces in a slow cooker
Harvest vegetables for the winter and not have a bath in the kitchen before seemed impossible. Technological advances have allowed us to make this process is comfortable. After all, homework in a slow cooker is a unique method! Our recipes for sauces in a slow cooker will help you make delicious supplies for the winter.
Contents
Sauces in a slow cooker for the winter without sterilization
Various functions of the multicooker will allow you to cook the most tasty and healthy sauces for the winter. It doesn’t matter which “freshness” multicooker, because all the functions in it interchangeable!
! All recipes are designed for a slow cooker with a bowl 5 l
Spicy tomato and bell pepper sauce
For cooking you will need:
- 2.5 kg ripe meaty tomatoes
- Onion 2 large heads
- Bell pepper 1 kg
- Garlic young 3.5-4 heads
- Chili pepper 3 pcs
- Vegetable oil 100 ml
- Dill, basil, parsley, cilantro or any other greens fragrant in 5 branches
- Bay leaf 2 pcs
- Salt 1 table spoon and sugar 2 table spoon
- Vinegar 9% 100 ml (can be replaced with 5 grams of lemon acid)
You can cook the sauce in a slow cooker So:
For all recipes you will need such functions: “baking”, “quenching” and “heating”.
Grind peeled onions in a blender or meat grinder and chili pepper with seeds. It is the seeds that give the sauce more spicy taste.
In a slow cooker, fill in half the volume of oil and add shredded vegetables.
Put the unit into baking mode for 15 minutes.
If there is no timer in the multicooker – it’s okay, just click “reset” / “stop” after this time.
Tomatoes, garlic, peeled bell pepper meat grinder. In a blender, grinding these vegetables does not recommended.
Salt the mixture of chopped vegetables, add sugar and lavrushka. Pour into the bowl of the multicooker, where the onions were fried, add remaining oil.
Close the slow cooker and turn on the “quenching” for 1 hour. This the mode can be replaced with “Buckwheat”, because it is also intended for evaporating excess moisture for cereals. Extra water in the sauce is also not needed, so it will turn out the desired density. Don’t forget to stir sauce from time to time.
“Extinguishing” is over. Open the gadget, salt with if necessary, catch a lavrushka. Add chopped greens and pour vinegar, mix.
Set the mode “heating” for 30 minutes. During this time, the sauce will become fragrant, saturated.
If there is no “heating” mode, then “steaming” will replace it.
Pour sauce into prepared hot cans and spin hot clean lids. Wrap until cool (at least 20 hours) for self-sterilization.
Tkemali for the winter in the slow cooker
For cooking you will need:
- Cherry plum immature (plum) 3 kg
- Hot pepper 4 pcs
- Greens: cilantro, dill, basil, 5-7 juicy branches
- Suneli 1 table spoon
- Garlic 2 heads
- Sugar 2 tablespoons
- Salt 1 table spoon
- Water 1 cup
- Vinegar 9% 4 tablespoons
You can cook tkemali in a slow cooker So:
Drain the plums with boiling water, remove the peel and take out the seeds. Mass chop into small pieces with a knife. Hot peppers clear seeds and finely chop or skip in a blender.
In a slow cooker, lay crumpled plums, mashed pepper and pour water. Turn on the quenching mode for 40 minutes. Do not forget stir.
Open the lid, add chopped garlic, finely chopped greens, sugar, salt, and sunnel hops. Turn on buckwheat mode on 10-15 minutes. Stir the vegetables and try on the salt.
Then add vinegar and put the unit in the “heating” mode, setting a time period of 10 minutes.
Pour the sauce into the prepared hot cans, twist and wrap well until cool.
Cucumber ketchup sauce in a slow cooker for the winter
For cooking you will need:
- Overgrown cucumbers 3 kg
- Ripe meaty tomatoes 1.5 kg
- Garlic young ½ head
- Vegetable oil 200 ml
- Any greens to taste (it is recommended to take only dill)
- Freshly ground pepper mixture ½ teaspoon
- Salt 1 table spoon
- Sugar 1 cup
- Essence 1 table spoon
You can make cucumber ketchup So:
Scroll the tomatoes in a meat grinder and pour the mass into the unit. Add vegetable oil and put buckwheat for 30 minutes. Be sure to check the mass, mix. Tomatoes should boil until thick.
Peel the cucumbers and grate in a bowl on a coarse grater, do not drain the juice.
In a slow cooker, put the cucumber mass with juice, add chopped garlic, sugar and salt. Add bay leaf – by to taste, add ground pepper. Close the lid and turn on the quenching for 15 minutes.
After stewing, pour the essence into the cucumber sauce, add chopped greens and turn on “steaming” or “heating” for 15 minutes.
Pour hot sauce into prepared small jars, cork and wrap for self-sterilization until cooling down.
Tasty ideas:
You can prepare the same sauces for the winter without a slow cooker. Just go to the appropriate section. And what other recipes Are you interested in home cooking in a slow cooker? Ask and we sure to help!
