• How to cook caviar for the winter

    You will need
    • Recipe 1:
    • - 3 kg zucchini;
    • - 1 kg of onions;
    • - 1 kg of carrots;
    • - 2 tbsp. tomato paste;
    • - 100 g of vegetable oil;
    • - 1.5 tbsp. salts;
    • - 1.5 tbsp. Sahara;
    • - 1 tsp. citric acid.
    • Recipe 2:
    • - 2 kg 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 cup of vegetable oil.
    Instruction
    Recipe 1
    Peel zucchini, wash and remove the seed core. Cut into half a centimeter thick circles and fry in vegetable oil until browning. Peel the onions and carrots, chop the onions, rub the carrots on a coarse grater. Fry the vegetables separately in vegetable oil.
    Pass the prepared zucchini, onions and carrots through a meat grinder. Put the caviar mix in a cast-iron cauldron and start cooking. After boiling, reduce the heat to minimum. Do not forget to stir. After half an hour, add tomato paste, sugar and salt and cook for another half hour.Pour in citric acid and continue to cook over low heat, stirring occasionally for another 10 minutes.
    Prepare the cans. To do this, wash them with detergent, rinse well, and then pour boiling water for 15-20 minutes. Or use a special extension with a hole for cans. Put it on a pot of hot water and put the jar upside down. Water will boil and steam will sterilize the jar. The third way to sterilize the cans is to heat the water in the kettle and hold the jar over the steam that comes out. Boil the lids too.
    Fill the processed jars with squash caviar, cover with lids and put in a pan with hot water. When the water boils, note the sterilization time. For 0.5 liter cans, 40 minutes is enough, for liter ones - 80 minutes. After that roll up.
    Recipe 2
    Peel the zucchini and remove the middle. Cut into circles and fry in vegetable oil. Peel the onions, cut and fry. Skip zucchini, onions and garlic through a meat grinder, add sugar and salt. Put caviar on fire in a cast iron pot, it is better to take a cauldron, it will not burn. Boil for 1 hour, then add vinegar and cook for another 10 minutes.Spread on banks and sterilize 40 minutes, half-liter and a half hours liter. After that roll up.

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