Every summer, the hostesses have a "hot" time for conservation. After all, right now it is possible to prepare for winter as best as possible. Blanks will save us at a time when there are not so many fresh vitamins. So, do not be lazy, but start stocking up on useful substances for future use, and this issue of the Preservation magazine will help you with this: Mint: Mint jam Dill: salted, pickled, Dill stock for soups Sorrel: Natural sorrel, Sorrel puree, Salted sorrel, Salted sorrel in a tub, Sorrel blank for green sorrel, Sorrel blank with beetroot tops Garlic: Pickled young garlic, Lightly salted garlic, Pickled garlic arrows, Pickled garlic arrows and leaves, Garlic pickled with heads, Garlic pickled with cloves Eggplant: salty, spicy, stuffed with vegetables, marinaded, pickled; Preparation for winter from stuffed eggplants, Moldovan eggplant, Cold eggplant appetizer, Baked eggplant for cooking caviar, fried eggplant, eggplant fondue (without sterilization), Fried eggplant with lemon (without sterilization), Eggplant güvech (Bulgarian recipe), Eggplant fried in sauce from peppers, Eggplant Tursha Physalis: dried, pickled, in a marinade of tomato juice, Jam from physalis, Candied fruit from physalis, "Cheese" from physalis Zucchini: in Ukrainian, canned, in red beet juice, in apple juice with garlic, with carrots and apples, with carrots and onions, special, cured, zucchini jam