One of the most popular preparations for the winter is squash caviar. Moreover, it can be made according to several recipes. And although the whole process is quite lengthy, the result is homemade caviar with a delicious taste.
It is necessary
- Recipe 1:
- - 3 kg of zucchini;
- - 1 kg of onions;
- - 1 kg of carrots;
- - 2 tbsp. tomato paste;
- - 100 g of vegetable oil;
- - 1, 5 tbsp. salt;
- - 1, 5 tbsp. Sahara;
- - 1 tsp citric acid.
- Recipe 2:
- - 2 kg of zucchini;
- - 500 g of onions;
- - 5 cloves of garlic;
- - 10 g of salt;
- - 10 g of sugar;
- - 2 tsp vinegar 9%;
- - ground black pepper;
- - half a glass of vegetable oil.
Instructions
Step 1
Recipe 1
Peel, wash and core the courgettes with seeds. Cut into slices half a centimeter thick and fry in vegetable oil until browned. Peel the onions and carrots, chop the onion, grate the carrots on a coarse grater. Sauté the vegetables individually in vegetable oil.
Step 2
Pass the prepared courgettes, onions and carrots through a meat grinder. Place the caviar vegetable mix in a cast iron cauldron and start cooking. After boiling, reduce heat to low. Remember to stir. After half an hour, add tomato paste, sugar and salt and cook for another half hour. Add citric acid and simmer, stirring occasionally, for another 10 minutes.
Step 3
Prepare the jars. To do this, wash them with detergent, rinse well, and then pour boiling water over them for 15-20 minutes. Alternatively, use a special jar extension with an opening. Place it in a pot of hot water and place the jar upside down. The water will boil and the steam will sterilize the jar. The third way to sterilize cans is as follows - heat the water in the kettle and hold the can over the generated steam. Boil the lids too.
Step 4
Fill the processed jars with squash caviar, cover and place in a pot of hot water. When the water starts to boil, note the sterilization time. For 0.5 liter cans, 40 minutes is enough, for liter cans - 80 minutes. Then roll up.
Step 5
Recipe 2
Peel the courgettes and remove the middle. Cut into circles and fry in vegetable oil. Peel the onion, cut it and fry it too. Pass the zucchini, onion and garlic through a meat grinder, add sugar and salt. Put the caviar on the fire in a cast-iron bowl, it is better to take a cauldron, it will not burn in it. Cook for 1 hour, then add vinegar and cook for another 10 minutes. Spread out in jars and sterilize for 40 minutes half-liter and an hour and a half liter. Then roll up.
