In the season of zucchini, housewives grab their heads, thinking what to cook from them. But zucchini are great for preservation. Why not try making squash caviar according to a recipe that is very similar to the classic Soviet standard.
It is necessary
- Zucchini - 3kg;
- Onions - 0.5kg;
- Tomato paste - 250g;
- Sugar - 100g;
- Salt - 2 tbsp. spoons (to taste);
- Vegetable oil - 300ml;
- Vinegar 9% - 1 tbsp;
- Lemon juice - 1 tbsp;
- Ground black pepper - 1 tsp
Instructions
Step 1
Rinse the zucchini well, remove the skin, take out the large seeds. For caviar, it is better to take small young fruits. Cut the courgettes into cubes and simmer until soft. You can stew vegetables in a heavy-bottomed saucepan or slow cooker. You do not need to add oil or water when stewing zucchini. It is necessary to evaporate the excess liquid and make the zucchini soft. An hour of braising is usually enough to achieve the desired consistency. Excess water after extinguishing must be drained.
Step 2
During this time, rinse and peel the onions. Chop it finely and fry in vegetable oil. Add a little oil. Make sure that the onions are fried until golden brown, but under no circumstances are burnt. Drain excess oil after frying. Cool the roast and combine with the cooked courgettes. Use a blender to puree the mixture. If you don't have a blender, spin the vegetables through a meat grinder.
Step 3
Heat a cauldron or a heavy-bottomed saucepan over low heat. Fold the mixture into a cauldron, add tomato paste, pepper, oil, lemon juice. Stir everything well, cover and simmer for one hour over low heat. Stir vegetables occasionally.
Step 4
During this time, prepare and sterilize the canning jars. This can be done in several ways. Traditionally, cans are sterilized in the oven, preheating it to 200 degrees. Rinse the prepared jars and place them on the oven rack. For liter cans, 15 minutes of sterilization is sufficient. Lids are sterilized in the same way. To curl the squash caviar, it is better to use lids with elastic bands for better fixation. But when sterilized, the gums can dry out. Therefore, it is better to just boil them in water.
Step 5
The second sterilization method is faster. Pour water into a skillet with high edges, place on the bottom of the lid so that the water covers them. Place the jars on top with the neck down so that one part of the jar is on the lid. Bring the water to a boil and boil the jars for about ten minutes.
Step 6
After stewing vegetables over low heat for an hour, add sugar and vinegar to the saucepan. Boil for another five minutes and remove the pan from heat. Pour the still hot squash caviar into sterilized jars and roll up the lids. Flip the jars, lids down, and cover with a blanket or blanket for better sterilization. Bon Appetit.
