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Zucchini caviar with tomato paste without vinegar

2341

Kitchen Russian

Calorie content 113.3 kcal

Portions 3 l.

Cooking time 170 minutes

Proteins * 1.3 gr.

Fats * 2.3 gr.

Carbohydrates* 22.1 gr.

Zucchini caviar with tomato paste without vinegar

Content

Some housewives use lemon instead of vinegar for blanks. I suggest making squash caviar with tomato paste without vinegar. I don't notice much of a difference which seamers are prepared with vinegar and which ones with citric acid. But maybe someone has a principled attitude to this, that's why I share this recipe.

Ingredients

Onion 800 gr. Zucchini (peeled) 3.5 kg Carrot 300 gr. Garlic 6 tooth. Tomato paste 250 g Vegetable oil 250 ml. Lemon acid 0.5 tsp Granulated sugar 2 tbsp Salt 2.5 tbsp

Cooking process

First of all, wash the carrots thoroughly, peel them with a vegetable peeler. Grind the peeled carrots or use a food processor or blender.

Heat a deep frying pan well, add a small amount of vegetable oil and fry the chopped carrots until tender, stirring occasionally.

Peel the onions and rinse under running water. Cut the peeled onions into thin half rings and send them to the pan with the carrots. Cook for about 5-7 minutes.

Wash the squash thoroughly, dry it and peel it with a vegetable peeler. Using a tablespoon, remove the seed core. You do not need to peel young zucchini. Cut the prepared zucchini into several pieces and mince or chop with a food processor.

Put all the vegetables in a metal dish with a thick bottom, in which you will cook the squash.

Add the required amount of granulated sugar and table salt. Place the container with the contents over medium heat and bring to a boil. Then reduce the heat and cook the squash caviar for about 1.5-2 hours, stirring occasionally.

Measure out the required amount of tomato paste and add to the vegetable mass 30 minutes before cooking, stirring thoroughly.

Peel the garlic and rinse, then pass through a press or chop with a blender, you can also use a fine grater. Place the minced garlic in a bowl with the squash 15 minutes until tender. Adjust the amount of garlic depending on your own taste preferences.

Then add citric acid. Stir and cook for another 7-10 minutes. In the meantime, prepare the jars, wash them thoroughly, and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes.

Remove the hot squash caviar from the heat, carefully place it in sterile jars and tighten with sterile lids.

Turn the caviar cans upside down. Leave in this position until it cools completely for about a day, wrapped in a warm blanket. Then turn the cooled jars of squash caviar over and transfer to a cool, dark place for long-term storage.

Bon Appetit!