On top of that, it's healthy and saves the family budget significantly. Recipes for winter preserves without sterilization are far simpler than the traditional methods — you don't have to spend a long, tiresome time processing the produce. This is how people put up lecho, winter salads of zucchini, eggplant, cucumbers, tomatoes, mushrooms, carrots and onions, green peas, and various compotes and jams. It's very handy to put up borscht bases in small jars.
The five most commonly used ingredients in these recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Sugar | 398 | 0 | 0 | 99.7 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| Vinegar | 11 | 0 | 0 | 3 |
| Bell pepper | 27 | 1.3 | 0 | 5.7 |
| Carrots | 33 | 1.3 | 0.1 | 6.9 |
Homemade preserves like these aren't just delicious but healthy too, since they keep all the vitamins and trace elements needed to support your immune system through the harsh winter cold. What's more, only natural ingredients go into such preserves — which is more than you can say with any confidence about store-bought canned goods. Even a beginner can handle the job, but you need to follow the recipe carefully, stick to the proportions and follow the instructions exactly.