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Cooking squash caviar with tomatoes for the winter is easy. It will take very little time to create it. Therefore, many people prepare this dish. Especially those who grow zucchini on their plots. After all, these vegetables usually grow quickly and in large quantities. The snack can be stored or eaten a couple of days after creation. Moreover, both adults and children like its taste.
Features of harvesting squash caviar with tomatoes for the winter
If you create caviar using different recipes, then you still need to follow the basic principles:
- Products are taken in the following proportions: for 1 kilogram of zucchini - half a kilo of tomatoes or 0.5 cups of tomato paste, 200 grams of carrots, 150 grams of onions, half a glass of refined sunflower oil.
- Rock salt, 9% table vinegar, granulated sugar to taste are placed in the dish.
- The finished product must be pasteurized. Moreover, if there is no vinegar in it, then this process should last at least 45 minutes (half-liter container). If the container is larger, then more time is needed.
Closed cans must be covered with a blanket and so allowed to cool.
How to prepare food correctly?
Only fresh vegetables are chosen for harvesting, without damage or rot. They are washed, peeled, cut.
Preparation of containers
For the finished dish, take small glass jars. The product is placed in sterilized containers and covered with tight plastic lids or rolled up.
The most delicious recipes
There are several recipes for making squash caviar. Each of them is good in its own way.
Standard cooking method "Lick your fingers"
It is easiest to cook caviar at home without frying vegetables. Zucchini, tomatoes, carrots, onions through a meat grinder, put in a saucepan, add garlic, oil, salt. Cook the vegetable mass for 35-40 minutes, and at the very end pour in the vinegar.
With tomato paste
Fry carrots, onions, zucchini separately, put in a saucepan. Add granulated sugar, tomato paste, salt, simmer everything over low heat for 50 minutes. Pour vinegar 5 minutes before the end. Zucchini caviar with tomato paste turns out to be slightly sour than with tomatoes.
Fry zucchini, onions, tomatoes, carrots separately. Transfer all ingredients to a saucepan, grind with a blender. Cook the vegetable mass for 25 minutes. Add oil, salt, chopped dill, black pepper, simmer for another 5 minutes.
With carrots and onions
Vinegar and vegetable oil are not poured into caviar with carrots and onions. Fry slices of zucchini, onions, carrots, chop with a blender, put in a saucepan. Add tomatoes, salt, simmer for half an hour.
Cook the eggplants in salted water for 20 minutes. In a saucepan, combine zucchini, salt, onion, oil, tomatoes, cook for 15 minutes. Add eggplants, cook the vegetable mass for half an hour.
Zucchini, carrots, onions mince. Simmer with salt, white sugar, butter for 1.5 hours. Peel the chili pepper from seeds, rinse thoroughly, chop and combine with garlic. It is better to carry out this procedure with gloves so as not to burn your palms. Add spicy dressing, tomato paste to the stew, simmer for 2 hours.
In the airfryer
Fry carrots, onions. Bake zucchini, tomatoes on the grill. Chop all vegetables, add any spices, granulated sugar, salt, mix everything thoroughly. Spread the vegetable mass in containers, cover with lids, put in the airfryer. Soak for 20-25 minutes at a temperature of 170 ° C. After the signal, remove the container, pour a teaspoon of vinegar into each.
In the oven
Zucchini, bell peppers, onions, tomatoes, carrots put on baking sheets, bake in the oven. Cool the vegetables in the same place, and then grind with a blender. Put the mass in a saucepan, salt and pepper, add fresh dill, add oil, bring to a boil.
In a multicooker
You can cook caviar in a slow cooker. Then there is no need to make sure that the vegetables are not burnt. Chop onions, carrots, tomatoes, zucchini in a food processor, put in the bowl of an electrical appliance. Salt and pepper the mass, add oil and cook in the "Stew" mode.
Storage rules and periods
The sterilized product is stored for 10-11 months at a temperature not exceeding + 15 ° C. And unsterilized - 5-6 months at a temperature of 5-7 ° C.
Containers should be protected from direct sunlight and freezing.
An inexperienced hostess can also create squash caviar at home. The main thing is to observe the proportions of vinegar, granulated sugar and salt so that the product does not turn out to be too sour, sweet or salty. It is also good to pasteurize containers and lids.
Even an inexperienced housewife does not take very much time to prepare this tasty and healthy preparation. There are a lot of recipes for the dish and every woman can choose the best one for herself.