The recipe for lecho will be useful to every housewife, asexperienced and beginners. This home-canned product pleases the eye with its bright color and is memorable for its unusual piquant taste. Not only is it a wonderful independent dish, but it can also be used almost anywhere and everywhere. It can be added to meat dishes, or part of an omelet with vegetables, or a dressing for borscht. And how great with potatoes! Moreover, in the word "great" feel free to put the stress on both the first and second "o". After all, pepper is a storehouse of vitamins and nutrients. Look what this vegetable contains:

Vitamin A. Increases our resistance to colds and infections. It also provides growth and gives a feeling of well-being.

Vitamin V. It helps the absorption of nutrients and normalizes the work of the nervous system and brain, speeding up the metabolism.

Vitamin C. Its content in pepper is comparable to the content of the same vitamin in oranges and grapefruits. It performs many functions in the body. One of them is the neutralization of harmful substances.

A variety of mineral compounds. Especially a lot of silicon, and this substance is necessary for us to have beautiful skin, nails and hair. It can be called an "element of beauty".

What is included in the

There are various recipes for making lecho.But the main classic ingredients remain the same - pepper and tomatoes. Other ingredients can be added to taste. The advantage of tomato sauce is that it is not necessary to add vinegar. Tomatoes already contain a sufficient amount of acid, which acts as a preservative. And tomatoes also contain very useful lycopene - a natural antioxidant. The best thing is that this substance, which is necessary for our body, does not disappear during heat treatment of tomatoes, but on the contrary, increases. This happens due to the evaporation of excess liquid during cooking. In general, canning at home is a good thing. It is known that vegetables prepared for future use are a source of health in the winter-spring period. If cooked correctly according to the recipe, the nutritional value of canned products is preserved. Cooking lecho is also a creative endeavor. Using a ready-made recipe, each housewife can add something of her own, taking into account the tastes of family members. This concerns the composition of the products (reduce or increase the amount of sugar, replace spices). As for the preparation of containers and products, the processing and storage mode, it is better to adhere to strict technology.

Sterilization of containers

It is worth mentioning separately the sterilization of jars. Of the many methods, two are the easiest to perform:

The washed and dry jars are placed on the tray with the neck down. The tray is placed in an oven, which is heated gradually for 30 minutes, and then switched off. Still warm dishes immediately filled.

A little water (about 1 cm) is poured into the jars and they are put in the microwave. When the water boils, steam sterilization occurs. The holding time is about 5 minutes.

Lids, rubber gaskets or stoppers are sterilized in boiling water for 10-15 minutes.

Storage of canned food

Lecho, like other canned goods, is stored in a dark place.place - this prevents the product from changing color and destroying some vitamins. The storage temperature is positive, best of all 4-8 degrees. This is the best temperature for preserving the quality of canned food: they do not mold or ferment. You cannot allow the temperature to drop below 0 degrees - undesirable changes will occur in the canned food, and glass jars may burst.

Cooking process

So, the container is ready, it’s clear how to store lecho.It's time to move on to the main process. Below is a simple classic recipe for lecho with the addition of onions. Products: 1.2 kg of sweet pepper, 1 kg of tomatoes, 250 g of onions, 15-20 g of salt, 2-3 tablespoons of water, a pinch of ground black pepper, Preparation: Wash the fleshy ripe pepper, trim the ends, remove the seeds. Cut the pepper into pieces or strips 5-8 mm wide. Scald juicy red tomatoes with boiling water and peel them. Cut into slices 3-4 mm thick. Chop the peeled onion. Mix the prepared vegetables, add salt and black pepper to taste. Place everything in an enamel bowl. Pour 2-3 tablespoons of water and simmer under the lid for 20-30 minutes. Then place the vegetable mass tightly in sterilized jars, without air pockets. The vegetables should be covered with juice on top. Roll up the lids. Turn the jars upside down and wrap them in a blanket until completely cool.

Using tomato paste

You can make lecho with tomato paste.This is in case you don't have the required amount of fresh tomatoes on hand or you're just too lazy to bother with them. This is how Bulgarian lecho is made. It's sweeter. Then the recipe will differ from the previous one in that instead of 1 kg of tomatoes, you take 1 kg of tomato paste. If the paste is thick, it is recommended to dilute it with water to the desired consistency. You can add 2 tablespoons of sugar. This easy-to-follow recipe will help even the most inexperienced housewife prepare tasty and healthy lecho, relying on her taste and imagination. Remember that canning is an art that you need to constantly learn, showing a certain dexterity and creativity. Use the experience of other people and your rich imagination. Learn to beautifully arrange peppers in jars. Then the most ordinary canned food will look attractive and mysterious. Good luck to you and bon appetit!

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