For lovers of squash caviar, there is a simple recipe that will allow you to get a lot of yummy. It keeps well during the winter. When cooking, there is only one nuance - all ingredients, without exception, must be of high quality and fresh. Cheap tomato paste will not work here.
For 6 half-liter jars you will need:
- Zucchini, peeled from seeds and peels - 3 kg.
- Tomato paste - 200 ml.
- Vinegar 9% - 100 ml.
- Sugar - 100 gr.
- Salt - 1 tablespoon.
- Garlic - 1 head.
You need to cook squash caviar like this. Grate the zucchini on a coarse grater. Combine all ingredients except garlic in one large saucepan. Put on fire and bring the mixture to a boil. Do not add water - during the heating process, the zucchini releases a sufficient amount of juice.
After boiling, reduce the heat and simmer the mass over low heat for two hours. Zucchini caviar for the winter should be boiled until smooth. Stir the contents of the pot occasionally - it may burn. Add minced garlic in a garlic press a quarter of an hour before the end of cooking.
Prepare the jars and wash both jars and lids with baking soda. Sterilize everything in the usual way - steam, oven or microwave. In prepared jars, cooked zucchini caviar is laid out hot. Fill cans up to the shoulders. Then cover them with lids, flip them onto a flat, stable base (for example, a cutting board), wrap them up in a warm towel or swaddle or blanket. In the wrapped form, the cans must be kept until they have completely cooled down.
You can store squash caviar in the refrigerator or cellar.
