Djuvec in jars

Before, I chopped everything nicely, salted it - put it in jars, pasteurized it and thus provided food for the djuvec - without it being frozen. Now I've changed the recipe a bit, so even if you prepare it like this ... in the winter you'll have a delicious lunch, a great djuvec - and it wouldn't take you long. I canned it like this today, so for the winter with or without meat - anyway, I know that I will have a djuvec that does not differ in taste from freshly prepared ... so ... this is winter.

Preparation steps

First, slice the onion - put it on the side, then the mkrvu - in another special bowl, then the peppers - in another bowl, the blue tomato - in another bowl, peel and slice the red tomato and put it to stand separately. So you get the idea ... every vegetable is chopped separately for itself.
Pour oil into a large skillet and let it heat up ... - first put the onion - fry for as long as it takes for it to glaze ... - add sliced carrots - then fry together for 5-6 minutes. - add the peppers - now fry everything together for the same amount of time. - add blue tomatoes - continue to fry for the same amount of time. '- Now add the red tomatoes and cook it all together for 20-25 minutes. Add bay leaves, salt to taste. Collect hot in jars, close and store in the way you store this type of winter food. I usually turn the closed jars upside down and order them in a cardboard box ... so they stay there until they cool down ... In winter, you are free to store it as a paprika and as a djuvec ..
Exactly 14 750 ml jars were obtained from this dose.
it's over ... blue and red tomatoes have been added ...
finished...
still this photo ..

Serving

I had boiled veal .. I didn't think much about what to do with it, I nicely poured a jar into an earthen pan .. I added meat, a glass of red wine ... I put it in the oven to just simmer ... lunch is ready. and I could add potatoes .. but I didn't,

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