First, prepare the dishes under the seam. Before the season of seaming cans I have stored clean, covered with lids. I use jars with screw lids. Zucchini wash, remove ends, if there is from the stem and inflorescence. The peel (it is very delicate in young fruits), cut into cubes 2,5x2,5 or 3 × 3 cm (accuracy not required). Put the zucchini aside. First prepare the dressing. Peppers (slices), garlic (clove into slices) slice. Mix with all ingredients (NO ZUCCHINI!), put on fire, stirring occasionally, bring to a boil. Only now add your zucchini and simmer for 20 minutes. Need to mix everything to evenly roasted. :)

While the zucchini are cooked, quickly prepare jars and lids. Cover fill with boiling water in a bowl, saucepan that stood before I'll cook banks to the sealing. Prepared, clean jars and pour the boiling water 4-6 cm to poparilis, close lid, which is taken from the boiling water.. after 20-25 minutes turn the heat to low and quickly, drain the water from the jar, fill the jar, trying to take from the bottom, there is hot, and the top of the vegetable mix on the bottom. Applied to the top, trying to evenly to sauce and vegetables was the way in the pan. Definitely on top of the sauce. Within 10-15 minutes, I close everything, if there is daughter and takes the jars and lids. It also prepares them for the workplace. Usually harvested 9 kg of zucchini, ie triple batch. Do it quickly, not comparable, when sterilized utensils and vegetables in jars. The sooner lay in banks, the smaller the courgettes are cooked and will Munch-Munch... :) Then the banks, not even wrapped up, cool down on the table, on the floor. In the composition is sufficient acid so that the sealing is not deteriorated. When rolled up the 2014 harvest, I was left with 1.5 liter Bank of zucchini 2013. We discovered it before the new year. Yummy... Believe me, this is an easy recipe where the tomatoes do not ripen until the end of the tomato sauce helps out great! Moreover, young squash appear earlier than ripe tomatoes.