Zucchini Caviar for Winter Without Canning
Description
A simple canning recipe. 1. Peel the onions and dice them finely. 2. Heat a little vegetable oil and add the onions. Fry until golden, then transfer to a saucepan. 3. Next, peel and grate the carrots. Fry and add to the saucepan. 4. Add more vegetable oil as needed. Then remove the seeds and stems from the bell peppers. Dice and fry them as well. 5. Wash the zucchini, pat dry slightly, and peel. Cut into small cubes and fry in batches. 6. If using hot peppers, you can remove the seeds to reduce the heat. Frying them is optional. 7. Add sugar and salt to the saucepan. Add tomato paste. 8. Place on the stove and simmer over low heat for about 30 minutes. 9. Then remove from the heat and run through a meat grinder. 10. Return the ground mixture to the heat and bring to a boil. Cook for about 10–12 minutes over very low heat, stirring constantly. 11. Meanwhile, prepare sterilized jars and sterilize the screw-on lids (twist-off lids can also be used). 12. Ladle the hot mixture into the jars and seal with the lids. 13. Let cool completely, then store in a dark, cool place. The preserve is ready to keep for winter.