Garlic and onions in winter become simply irreplaceable products, as they give our body almost everything essential vitamins and vital important elements... It's a pity only at this time of the year these vegetables disappear from store shelves or become so expensive that most of us cannot approach them. In such cases, old grandmother's methods of conservation come to the rescue, thanks to which we get the opportunity to pamper ourselves with the taste of our favorite products in the middle of a fierce one.

Usually, garlic and onions for winter preparations used as an additional ingredient in canning, for example, cucumbers or tomatoes. However, there are also recipes for preserving onions and garlic as separate products. At the same time, possible options for harvesting green arrows of these vegetables are of particular interest, because they contain the largest number useful substances, while very well suited for preparing salads and other winter dishes.

Canning Green Arrows of Garlic

It is recommended to harvest young arrows of garlic for this recipe before the inflorescence wrapper bursts - during this period they are the most delicate and most beneficial to health. So, for a start, the plucked shoots are thoroughly washed under a cold stream, then cut into small pieces 2-3 cm long, placed in pre-sterilized glass jars, add a pinch of salt, 2 tbsp. tablespoons of sugar and 30 ml of 9% vinegar for each liter of volume. After that, the cans are poured up to their shoulders with fresh boiling water, removing it directly from the fire, then covered with metal lids and placed in a water bath with a temperature of about 90 degrees. Warm up the cans for 10 minutes, roll them up, turn them upside down and remove them to a warm place until they cool completely.

Canning green onion arrows

First of all, in order to obtain a good final result, it is important to conduct a careful selection of the starting material. Onions for preservation should be taken only fresh, without signs of deterioration or lethargy. The arrows should be medium in size. Very large specimens are usually overripe, and too small a size indicates either a disease or a violation of growing technology. Both are best avoided, so ideal option for canning, shoots are of a medium size.

Further, the selected material is thoroughly washed, the tips of the feathers are cut off, if necessary, the too rough skin is removed from the lower end. Then, the raw materials are placed in a colander and immersed in boiling water for a few minutes for blanching. Water for these purposes must be very salty - the recommended concentration is 250 g of salt per 1 liter. water. To maintain the boil at the proper level, the heat control knob is set to the maximum value. After 3 minutes, the onion is removed from the boiling water, the colander is placed under a strong stream of cold water.

After washing, the onions are allowed to drain, then they are laid out in liter jars - it is not advisable to harvest green onions in a larger container. In the course of filling the cans, spices are additionally introduced into the green mass: Bay leaf, grains of allspice and hot black pepper. When the cans are filled up to their shoulders, they are immersed in water heated to 85 degrees, and pasteurized for 15 to 20 minutes, after which they are tightened with metal lids, allowed to cool, turning them upside down for this time and covering warm blanket and then put away in a cool place for long-term storage.

Freezing green onions

There is much more to prepare green onions for the winter. in a simple way... Thanks to the rapid development household appliances, freezing food has long been a routine for most housewives. This method is distinguished by its relative simplicity with an excellent end result and a fairly long shelf life.

So, the onions prepared for freezing are first carefully sorted, removing all damaged arrows or their fragments, which are cut out with a sharp knife.

Next, the raw materials are washed cold water, then dry thoroughly by spreading it out on a paper napkin or a towel made of absorbent material. If you put wet, not dry feathers in the freezer, then during the freezing process they will stick together and the entire workpiece will turn into a lump. You can, of course, use such an onion, but it will lose its presentable appearance and, more importantly, most of the nutrients.

Prepared greens are finely chopped, laid out in bags, which are folded several times, be sure to squeeze out the air. Then the bag is tied up and put away in freezer where the bow is stored until the moment of use.

Finishing the story about freezing green onions, it should be recalled that such a product cannot be consumed raw. It can only be used to prepare hot meals such as soups.

Freeze or dry green onions for the winter? Dried onions are tastier and healthier. Yes, freezing retains its color, but the pungency and that wonderful piquant "pungency" does not remain in the defrosted greens. But dry mix is ​​ideal in this respect. No wonder dry pieces of spice are included in freeze-dried soups, gravy, in bouquets of spices.

Culinary benefits

Microbes are afraid of both fresh and dried herbs. A spicy spicy addition to soup, borscht, gravy will protect us from harmful bacteria in the SARS season. Another mouth-watering feature of the seasoning is its ability to produce saliva. Everyone knows how important it is for good digestion and metabolism. The uniqueness of dried green onions is also that vitamin C is fully preserved in it.

Interesting fact: ancient sailors always took dried green onions with them on their voyages to protect themselves from scurvy.

There are several ways to prepare dried green onions for the winter. Choose the most convenient one and go for it!

Open air

When the summer season means not a short weekend, but a long time, you can simply dry the green onions in the air. Of course, not in the open hot sun, but in the shade, preferably with a draft.

Wash the green feathers, cut off the yellowed tips, remove the greens that have grafted. Thick and tough stems are not good for drying. Cut the selected greens into approximately 2 to 5 cm pieces.

Use a strainer or large wooden board. Line the bottom of the sieve or the surface of the board with a layer of cheesecloth and spread the green mass in a thin layer. If you are leaving home from the dacha, you can dry green onions for the winter on the loggia. You just have to remember to shake the sieve and stir the spice.

Method of drying green onions in an airfryer

With the advent of the hostess's aerogrill, that only they do not cook in it! They say it is very convenient to dry greens in the device. To do this, you need to keep the chopped onion on the upper wire rack for about half an hour (depending on the thickness of the chopped feathers). At a temperature of about 70 °, the process takes place with maximum benefit.

Method for drying green onions in the oven

Elementary simple! Set or adjust the temperature to 40-50 °, dry for about 2-3 hours.

For the winter, not only fruits and vegetables are harvested, but also greens. Green onions bought out of season can hit the pocket hard, besides, the hostess does not always need a large bundle from the supermarket, and sometimes 1-2 feathers are enough.

Some ways of harvesting green onions will allow everyone to choose the most suitable for themselves, both in terms of the time spent and the desired result. After spending 1 day harvesting greens, you can whole year great to save both money and time.

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The ways

Of course, the storage methods for green onions are different from, as well as, which we talked about earlier. Let's take a look at them.

Fresh

IN fresh keep only strong good leaves without any damage.

The bags in which the leaves are wrapped are placed in the refrigerator for about for 15 minutes, then stuff them with leaves, tie them up and send them back to the refrigerator for long-term storage.

It is advisable to define a place for them in the vegetable drawer. In this form, they are not stored as long as frozen, but leaves are always fresh and ready to eat in salads.

Drying

Green onion feathers can be dried. Do this with electric dryer, in the oven or in the sun(in hot summer weather).

To do this, the feathers must be washed, blotted with a towel and cut into 5 cm pieces.

Oven drying requires a minimum temperature about 50 degrees and a few hours with the door open.

If you dry greens, fruits or vegetables in the oven, then you must constantly monitor it, since there is a high risk that the workpieces will burn.

For drying in the sun, onions are laid out on a baking sheet or tray and taken out in direct sunlight, covering the entire structure with thin gauze (from flies). After 2 days the bow will be ready. And in an electric dryer it is harvested in the same way as any other greens. You can read more about this method here -.

Freezing

For freezing, the onion is cut into small pieces, spread on cutting board in one layer and send in the freezer for 4-5 hours... Then you can put the greens in a bag and start a new portion.

But if you don't want to mess around for so long, you can scatter fresh onions in bags or containers in advance and send them to the freezer. You can read more about freezing onions here -.

Salting and leavening

In oil

Such onions are good for adding to soups and salads, and he is ready in 3 days.

To do this, finely chopped feathers are placed in a jar and so much oil is poured on top so that it completely covers the greens.

It is necessary to store the mixture in a glass container in the refrigerator... Shake well before use.

If, in addition to onions, you put finely chopped dill, parsley, basil and any other herbs in a jar, you get a fragrant salad oil.

Basic Rules

How to prepare green onions for storage? For long-term storage, the onion must be thoroughly washed and all damaged leaves must be removed. If you plan to keep the greens fresh, then take only juicy healthy feathers, and if they are salted, dried or frozen, you can take damaged while cutting off all defects.

The bow must be completely dry, so after washing it is put on a towel and allowed to lie down for at least an hour.

How to chop green onions? If the onion will be harvested fresh, then you do not need to chop it. In other cases it is not recommended to grind it into food processor as is often done with parsley or dill. It is cut into thin slices about 5 mm long.

If the feathers are large and wide, then they can first be cut lengthwise to make the pieces smaller... When making a soup or stir-fry, the onion can be chopped into 1 cm, and if a sauce is planned, the finer the better. And only for harvesting dried onions will require more large pieces: from 5 to 7 cm.

How to store green onions? Container, in which the onion is stored, depends on the method of harvesting it:

• at freeze stored in a bag or plastic container;
• for salting or canning in oil, it is best to take glass jars;
• for storage dried onions use fabric bags;
• for storage fresh use ordinary plastic bags.

Where to store green onions? Green onions are stored in the refrigerator or freezer.

In a private home, jars of salt or oil can also be removed. to the cellar, but in the apartment- on the glazed loggia.

Cut greens wither quickly when room temperature and spoils, so fresh onions must be kept in the cold without air access.

You will learn how to choose the right green onions and how to store them by watching the video:

Optimal conditions and terms

At what temperature should green onions be stored? For fresh onions optimum temperature from 1 to 8 degrees... For frozen about -8, and for jars of salt or oil - from 5 to 10.

It is very important that moisture does not get on fresh onions. That is why, when preparing it, the packages are placed in the refrigerator, and only then they are stuffed with greens - this allows avoid condensation.

The same applies to dried onions, which are recommended to be stored in a bag made of natural material - it will allow the contents "breathe", but at the same time it will not give him dampen... And pickled onions and onions in oil are best stored in a dark, cool place.

What are storage periods green onions? Each method has its own timing:

• frozen - up to 1 year;
• dried - up to 2 years;
• fermented with salt - up to 6 months;
• in oil - up to 6 months;
• fresh - up to 3 months.

Harvesting greens

How to keep green onions fresh? As mentioned above, fresh onions are removed in a bag and stored in the refrigerator. Once every 2 weeks, it should be examined for the appearance darkening and creases... If at least one of the leaves begins to rot, soon all the others will join it.

And if greens are harvested for the winter not for fresh salads, then it is much easier to store them. dry or frozen.

Fresh feathers do not have to be stored for future use, because they can be obtained at any time. in 2 weeks with head down onions into a glass of water.

In a word, before preparing, you should decide for what purpose they decide to keep the onion. For fresh salads, it must be packaged in bags and put in the refrigerator, not forgetting to periodically check and throw away the spoiled leaves.

Also with fresh vegetables onions in oil go well, which will be great fragrant dressing... And for soups, meat and stewed vegetables pickled, frozen or dried onions are suitable - none of them to taste in the finished dish will not differ from fresh herbs.

You can learn how to grow green onions at home from this video:

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Greens are good for everyone. And onions are generally from seven ailments. First of all, it is appreciated for its ability to increase immunity and protect against colds. It is also an excellent and affordable seasoning for almost all dishes. How to make yourself enjoy and be protected all year round, especially in winter? How to keep green onions for the winter? We will tell you about this today.

• freezing;
• drying;
• salting;
• fermentation;
• conservation in oil.

But before that, it is important to prepare it correctly.

Onion preparation:

1. Go through onion feathers... Take only healthy and firm ones.
2. If necessary, remove dry or faded ends.
3. Rinse thoroughly, shake off excess moisture, dry with a towel or paper towels.
4. Cut. How small - every housewife decides.

Freezing

This is the easiest way to save. This onion goes well with any dish and can be stored for up to a year.

Option 1. Dry the feathers completely. Then cut, put in containers (or bags, squeezing air out of them), carefully close and place in the freezer. Shock freeze if possible.

Option 2. Dry the onion, chop, blanch for 5 minutes and put in a colander. Leave to cool. After that, fold it into a plastic container (you can use a container), put it in the freezer.

Option 3. Cut, fry in a pan with vegetable oil, put in containers, freeze.

Drying

In dry onions, vitamins and minerals are partially preserved. It can be stored for up to 12 months. Suitable for first courses.

Option 1. Cut the feathers, put on white paper or cheesecloth, leave to dry in the shade. You can also cover the top with something white. After that, fold it loosely into a container, close it with a lid. Store in a dark place at room temperature.

Option 2. Cut, hold for half an hour on top shelf aero grill at a temperature of 70 degrees.

Salting

Salted onions are suitable for almost all dishes, you just need to control the degree of salinity of the finished dish.

Option 1. Dry the onion, cut it. Sterilize banks. Then lay the green mass in layers of 1.5-2 cm sprinkling with salt, tamp until juice is formed. The last layer is salt. Close the jar. Such onions are stored in the refrigerator for 6-8 months.

Option 2. Coarsely chop the feathers, mix with salt, put in a container to the top, crush. Pour vegetable oil, close. Keep cool.

Pickling

Cut the stems, lay them in layers in a container until filling, each time filling with salt. Put oppression on top of the mass. Leave for 2 days until brine appears. If it has not formed, increase the oppression or pour a little boiling water. Leave on for 3 weeks. Then store in the refrigerator.

Such onions are used for salads, snacks, sandwiches, as a hot seasoning for meat.

Preservation in oil and vinegar

Cooking process:

1. Sterilize half-liter jars, boil the lids.
2. Chop the onion.
3. Put a third of a teaspoon of salt at the bottom of the jar. Cover with a layer of greenery 1.5-2 cm, sprinkle with salt (a third of a teaspoon). Squeeze until juice appears.
4. Repeat layers up to the hanger of the jar.
5. Prepare the filling: for one can there are 4 tablespoons of vegetable oil (you can use olive oil) and one spoon of 9% vinegar. Pour oil into a saucepan, bring to a boil over low heat. After boiling, add vinegar, stirring quickly, remove from the stove.
6. Pour the onion mixture in jars, roll up the lid.

This way of preserving it will protect it from mold and keep it fragrant and fresh.

Green onions are used in many dishes: soups, salads and various stews. But onion stalks do not stay green for so long. This recipe will help to preserve the juicy and aromatic properties of green onions for a long time.

For canning, use freshly cut onion stalks and 500 ml jars. Having such a preparation, you do not have to grow onions for feathers on the windowsill or buy them at a store at a high price. Just open the coveted vitamin jar and add green onions to a salad or other dish.

Green onions for the winter. Ingredients:

• green onions - how much you need

In each jar with a capacity of 500 ml:

• olive oil (or any vegetable oil) - 4 tbsp. spoons
• vinegar 9% - 1 tbsp. a spoon

Green onions for the winter. Preparation:

1. Thoroughly wash the floor with liter jars hot water with baking soda and sterilize over steam for 3-5 minutes, then dry by placing upside down on a towel. Boil the metal lids in boiling water for a few minutes.
2. Green onions intended for canning, wash thoroughly in a running cold water removing dried and flabby feathers.
3. Finely chop the prepared onion stalks on a cutting board.
4. Sprinkle 1/3 teaspoon of salt on the bottom of the jar and cover the green onions with a layer of 1.5-2 cm. On top of the onion, pour 1/3 teaspoon of salt again and compact the herbs with a mashed potatoes.
5. Sprinkle a layer of onion again, salt and lightly crush with a crush until juice appears. So, alternating layers of onion and salt, fill the jar up to the shoulders. Fill the rest of the jars with herbs and salt in the same way.
6. Pour vegetable oil into a small saucepan, depending on the amount of filled green onions cans. Place the saucepan over low heat. When the vegetable oil boils, pour in the vinegar, also depending on the number of jars filled. Stir quickly and remove from heat.
7. Pour the resulting vinegar-oil mixture over the green onions - 5 tbsp each. spoons in each jar. The potting layer will keep mildew out and keep the onions fresh and flavorful.
8. Roll up the cans of green onions and store in the refrigerator.