Recipe for squash caviar for the winter

Recipes for preparing squash caviar for the winter are very diverse. This dish is quite popular in the countries of the former Soviet Union. Mistresses harvest caviar in the fall. In winter, then in many families it is served with any side dish as a salad.

How to prepare cans?

To preserve the canned food well and dangerous bacteria did not develop in the caviar, the container must be processed in advance. Banks are well washed with detergents. Then they must be sterilized.

To do this, they can be placed in the oven for 15 minutes. And you can also do the process using a special nozzle for the pot and steam from boiling water. In recipes for making squash caviar at home, both methods are used.

Classical

This recipe for squash caviar is considered traditional and was used for preservation by our grandmothers.

1. 3 kg of young zucchini are washed. They are cut into thin circles. In a separate bowl, the washers mix well with salt and set aside.
2. Then juice is drained from a bowl with zucchini, and they are fried in vegetable oil on both sides. After two batches, it is advisable to drain the vegetable oil from the pan and change to fresh. Firstly, overcooked oil is harmful to health, and secondly, it will adversely affect the safety of caviar in the winter.
3. 1 kg of onion is peeled and cut into thin half rings.
4. 1 kg of peeled carrots rubs on the middle nozzle.
5. Vegetables are fried until tender in vegetable oil.
6. All previously prepared ingredients are passed through a meat grinder and sent to a pan with a thick bottom.
7. 50 ml of tomato paste, 30 g of salt and 20 g of sugar are added here.
8. The pan is set on fire and brought to a boil over low heat. Caviar stewed for another 15 minutes.
9. Half liter cans are washed and sterilized. They put caviar and rolls lids. Banks are wrapped in a warm blanket. Therefore, they must be completely cooled.

Now they can be taken out to a cool place and stored all winter.

"Fragrant"

This recipe for squash caviar does not require frying vegetables. Therefore, the hostess physically spends less effort, and the result is beyond praise. All vegetables are peeled and washed well:

• zucchini - 3 kg;
• carrots - 1.5 kg;
• onions - 1 kg.

If necessary, seeds are cut from zucchini. All vegetables are cut into small cubes. They are laid in a pan with a thick bottom and poured with water to slightly cover them. Caviar stewed over low heat for 40 minutes.

Then the mass should cool slightly. She interrupted with a hand blender. To this is added tomato paste - 300 ml, sugar (150 g) and salt (60 g). caviar is well kneaded.

The pan is sent to the burner, 60 ml of vinegar is added to it. Caviar stewed for another 15 minutes. The contents are laid out in banks (sterilized in advance) and set aside to cool under the covers. Then it is cleaned in a cool place.

"As in childhood"

This recipe for cooking squash caviar for the winter requires a little more time and effort to bring it to life. It has several more processes than classic. But the result is caviar, which is very similar to the store version, and everyone remembers this taste from childhood.

1. It is necessary to prepare the banks.
2. Vegetable oil is cast in a separate container at the rate of 5 ml per can (regardless of volume).
3. 3 kg of zucchini is cleaned and cut into squares.
4. Prepared 1 kg of vegetables. 6 cloves of garlic are peeled.
5. 100 g of dill and parsley are finely chopped.
6. Onions are chopped into a cube, carrots are rubbed on a large nozzle, and garlic is pressed through a press.
7. Zucchini is fried in one pan and the rest of the vegetables in another. At the same time, vegetable oil should not be spared.
8. Finished vegetables are transferred to a colander and left for a while to glass excess oil. Then greens are added to this mass and interrupted by a hand blender.
9. In a pan, the mass is boiled for 35 minutes. 80 g of tomato paste, garlic, vinegar (40 ml) and garlic are added to it.
10. The mass is laid out on the banks and just covered with lids (no need to roll up).
11. In a wide pot you need to spread a small kitchen towel at the bottom and pour water. It is brought to a boil and the fire is reduced to a minimum. Cans with caviar are placed in the pan (water on the shoulders). They are sterilized for 15 minutes.
12. 5 ml of oil is poured into each serving. Now caviar can be rolled up. Then she wraps herself in a blanket and leaves to cool for a day. Banks are taken to a cool place.

If desired, caviar can be stored in the house, but only in a room with the lowest temperature. For example, in the pantry you can make shelves for conservation.

With mayonnaise

This recipe for squash caviar homemade not so long ago gained popularity among our hostesses. This preservation is very tasty, but it must be closed, observing strictly the amount of all ingredients. Otherwise, the caviar will turn sour.

1. 300 g of onions and carrots are peeled. Vegetables are cut in half rings. They are fried until soft in vegetable oil. Then this mass is interrupted in a blender.
2. 2 kg of zucchini is cleaned and seeds are taken out. Vegetables are cut into medium pieces and chopped with a blender or twisted through a meat grinder.
3. All ingredients are sent to a saucepan and cooked over low heat for 120 minutes. The mass is constantly stirring, otherwise it will burn.
4. Half an hour before readiness, 200 g of fatty mayonnaise, 200 ml of tomato paste and 80 ml of vegetable oil are added.
5. 10 minutes before turning off the fire, 30 g of sugar, 25 g of salt, 30 ml of vinegar and 6 g of paprika are added to the caviar.
6. The mass is laid out in banks, and they are sterilized in the above manner.

Now you can roll up the container and let cool. Caviar is cleaned in a cool place.

In a slow cooker

Such household appliances can help not only cook dinner quickly, but also make preparations for the winter. This is one of the best recipes for squash caviar for the winter, because it is cooked quickly enough and has a spicy spicy taste.

1. Three cloves of garlic and 250 g of onion are chopped very finely.
2. Vegetable oil is poured into the bowl. Onions and garlic are sent here, which are fried in the "baking" mode.
3. 350 g of tomato is boiled over with boiling water, and the peel is removed. The pulp is rubbed through a sieve. 5 g of salt, sugar, curry, nutmeg, coriander and a mixture of peppers are added to it. 30 ml of vinegar are sent there.
4. This mixture is laid for onions and garlic and stewed for another 5 minutes in the same mode.
5. 750 g of zucchini and 350 g of carrots are cut into a medium-sized cube. They go to the bowl with the rest of the ingredients. The slow cooker is set to "Extinguishing" for 75 minutes.
6. Caviar is laid out on the banks and rolled up. They set off to cool at room temperature. Then the canned food is cleaned in a cool place.

All these recipes for making squash caviar are also suitable for using it immediately. Only in this case vinegar is not added.