Zucchini Caviar for Winter in a Multicooker
Description
Winter preserves made at home. Zucchini caviar ranks among the most popular winter preserves—canned cucumbers and tomatoes. This dish is popular for good reason. It is tasty, healthy, and quite inexpensive. Making the caviar is not very difficult either. And if you have a slow cooker, you should use exactly this recipe, in which I will tell you. Store in a cool, dark place.
Instructions
- 1
Step 1
Wash the zucchini or squash. If the skin is tough, peel it. Then cut the zucchini into pieces. Don't chop them finely — we'll grind them through a meat grinder.
- 2
Step 2
Peel the onion and carrots; prepare the tomatoes.
- 3
Step 3
Grind all the prepared vegetables through a meat grinder.
- 4
Step 4
Add tomato sauce, sunflower oil, and salt to the vegetable mixture. Mix.
- 5
Step 5
Now we place the future caviar in the multicooker bowl. Close the lidar lid, set the mode to "Meat" and the cooking time to 2.5 hours.
- 6
Step 6
If you cook the caviar in a multicooker, it will turn out thinner than if you cook it on the stovetop or in the oven. If you want less liquid in the caviar, open the multicooker lid 30–40 minutes before the end of the program and let the liquid evaporate. But don’t forget to stir the caviar while you do this.
- 7
Step 7
Pack the hot prepared caviar into sterilized jars and seal them.