Squash Caviar for Canning
Description
Homemade preserves keep for a long time. The recipe is as follows: 1. Chop the onion into medium pieces. Grate the carrot on the coarse side of a grater or chop it in a blender. Remove the core from the bell pepper and cut it into large cubes. Peel the tomatoes. To do this, simply dip them in boiling water for 1–2 minutes. Mince the garlic. Peel the zucchini and cut into cubes. If the zucchini are watery, squeeze out some of the liquid. 2. Use a heavy-bottomed pot. Pour in the oil. When the oil is hot, add the onion. Fry for 15 minutes, stirring occasionally. 3. Then add the carrot to the onion. Stir and stew together for another 10–15 minutes. 4. Run the tomatoes, herbs, and garlic through a meat grinder, or chop in a blender. Add vinegar, salt, and sugar. Stir. Pour the mixture over the onion and carrot. 5. Mix everything, bring to a boil, and cook for about five minutes. 6. Add the zucchini and pepper. Cook for one hour; if needed, longer—the liquid must evaporate. 7. Then add black pepper and turmeric. Stir. Purée the entire mixture in a blender or run it through a meat grinder. Cook for another 5 minutes. 8. I sterilize the jars in the oven. I recommend you do the same. Very convenient. 9. Pack the hot spread into sterilized jars (still hot). Seal the jars and wrap them in a blanket. Let them cool gradually. That’s it—our zucchini caviar for canning is ready. I wish you well. The jars keep for up to a year in a cool place.