Adjika without sterilization

Step-by-step preparation

Cooking time: 1 hr 40 mins

1. STEP 1

   

   How to make adjika for the winter without sterilization? First, prepare the vegetables needed to prepare adjika: thoroughly wash the tomatoes and peppers. Since adjika will not be subject to sterilization in the future, special attention should be paid to this process. If any dirty residue remains on the vegetables, this may later lead to the product turning sour. For the same reason, all unsuitable damaged areas must be cut off.

2. STEP 2

   

   Tomatoes for adjika are better to choose fleshy varieties, then the adjika will turn out quite thick. If you have watery tomatoes with a lot of juice, then adjika will be liquid. There are two ways to correct the situation: drain some of the juice when cutting tomatoes and use it to prepare other dishes (don’t forget to weigh the tomatoes after that and adjust the proportions) and try to boil the adjika a little longer to evaporate the excess moisture.

3. STEP 3

   

   Cut the tomatoes into halves, cut off the stems of the tomatoes. Cut the tomatoes into slices.

4. STEP 4

   

   Also cut off the stems of the bell peppers, cut them in half and remove all the internal seeds. Peel the onions and garlic.

5. STEP 5

   

   Cut the pepper into medium pieces. Cut the onions into 4 parts.

6. STEP 6

   

   Then grind the tomatoes, peppers, onions and garlic to a puree. This can be done using a meat grinder, food processor or blender. Depending on the equipment that is available in the kitchen.

7. STEP 7

   

   Pour the chopped tomatoes and bell peppers into a large saucepan. If a large volume of product is being prepared at once, then it should be divided into several pans.

8. STEP 8

   

   Place the pan with vegetables on the stove and bring the contents to a boil over medium heat. Next, add vegetable oil to the pan and continue cooking the adjika for an hour over low heat, covering the pan with a lid.

9. STEP 9

   

   Then season the sauce with salt and sugar, put the vinegar in the pan and cook the adjika for about 10 minutes. Remove the pan from the heat.

10. STEP 10

    

    Rinse glass containers thoroughly. Then pour boiling water over the lids. Pour the prepared adjika into prepared containers.

11. STEP 11

    

    Seal the jars with sterile lids. This makes ten half liter cans of adjika.

12. STEP 12

    

    Turn the jars over, wrap them warmly and let cool. Adjika prepared according to this recipe can be stored for a year in a cool place. This is very tasty! Good luck with your preparations!

Comments on the recipe

Corason

30.09.2023

5

I made a winter preparation using this recipe. It’s not difficult, tasty and aromatic. I opened a jar of the preparation, it’s a great recipe, everyone liked it. I prepared it like this: I twisted everything, boiled it, put in spices, and rolled it up. Elementary! The sauce is excellent for potatoes, meat, and bread. Adjika for the winter without sterilization is very tasty and aromatic. An excellent recipe, in my opinion. The spices are the perfect combination. I recommend everyone to cook it. Many thanks to the author!

Dwarf

30.09.2023

4.6

If you like sweet ketchup, this is it.