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➠ Squash caviar in an autoclave

Squash caviar in an autoclave

10315

Kitchen Russian

Calorie content 57 kcal

Portions 0.8 l.

Cooking time 180 minutes

Proteins * 0.6 g

Fats * 2.6 gr.

Carbohydrates* 8 gr.

Content

Zucchini caviar is a tasty and satisfying snack, as well as a source of many nutrients. This recipe describes how to prepare zucchini caviar in an autoclave. This is an easy and quick way. If you want to please your loved ones with the rich and fresh taste of canned squash caviar, then this recipe is for you!

Ingredients

Cooking process

Wash zucchini, peel and seeds, cut into neat cubes.

Peeled and washed carrots must be cut into small cubes.

Peel and chop the onions on a cutting board using a knife. Peel the garlic cloves and grind them as well. Combine onions and garlic.

Put a frying pan on the fire, pour in vegetable oil and fry the onions with garlic until golden brown.

Next, fry the carrots in the same way.

Place the chopped zucchini in a deep saucepan, pour in the vegetable oil and simmer the vegetables under a closed lid for 10 minutes.

After that, we send fried onions with garlic and carrots, tomato paste, granulated sugar, salt, ground pepper and citric acid to a container with zucchini.

We punch all the ingredients with an immersion blender. If the consistency of the caviar is somewhat watery, then it must be put on a minimum heat and held until the excess moisture evaporates. After this action, the squash caviar will become thicker.

We lay out caviar from zucchini in pre-sterilized jars, roll up the lids.

We put the cans with caviar into an autoclave. Pour water into the autoclave, without filling it to the very top by about 2-3 cm. After heating the autoclave to 100 degrees, it is necessary to sterilize the squash caviar for 10 minutes.