Zucchini caviar with a blender for the winter

Wash zucchini from dirt. If the fruits are young, then they do not need to be peeled and seeds removed. If the zucchini is mature enough, then we must cut off the coarse peel, and remove the seeds and discard. We clean, wash and dry the carrots. Peel the onions.

Cut the prepared zucchini into small cubes. Cut the carrots into pieces that approximately correspond to the size of the zucchini. Grind the onions into small cubes or thin semicircles.

Place the chopped vegetables in a saucepan of a suitable size, sprinkle with salt, stir, cover and let stand for about half an hour - during this time a certain amount of juice will be released. After that, add tomato paste, vegetable oil and granulated sugar to the pan. Mix the mixture and put it on the stove. It may seem that you need to add water, because the mixture contains practically no liquid. However, this is not the case: soon the zucchini will release more juice. With constant stirring, heat the contents of the pan to a boil and cook for an hour and a half. The temperature of the stove should be low, the boil should be slow. Do not forget to mix the caviar often to prevent sticking. At the end of cooking, add both types of ground pepper.

After the specified time, the vegetables should be completely soft. We taste the caviar, add salt if necessary and add more sugar. We remove the caviar in plates and punch it with an immersion blender until a homogeneous mass is obtained. We wash and sterilize the jars with lids, let them dry completely. We pack ready-made hot caviar into jars, roll up the lids using a special key. Turn the rolls upside down, wrap them in a blanket and let them cool slowly. In the cooled form, we remove the caviar in a cool, dark storage place.