Zucchini caviar (Panasonic SR-TMH 18)

[Esfir]

Esfir, thanks for the idea! Just in time, I was just going to cook caviar tomorrow. I'll do it on pilaf.

The next game - I'll try pilaf ... And now I looked in - languishes, does not spit

No, I haven't tried doing it for the winter yet. And the idea is good, toss the silicone mat at the bottom and put the jars on the stew. Only how she then behaves ...: nea: We must try.

I tried it in 4.5L Orion, on specials. rug .... Honestly? as for me, well, many cans do not "fit" there, 2 and that's it ... I, a cherry in my own juice, tried to sterilize. I did not like...

I did two cartoons at once. In a multicooker pressure cooker and in a simple one. The result is the same - delicious. I wanted to roll it up, I thought to warm up the jars in the airfryer. So the husband blocked the path to the calf with his chest. Said he'd eat this batch like that

Oh, how good, she's on her health, let her eat !!! What a fine fellow!!! From my husband, if the meat is taken away, it will be, and so it can start to show off ... the children are happy, my mother and I are just for, granddaughter ... I don’t know about her, maybe I can build such a face ... At us, too, mamusya planted zucchini, today my son mowed a couple .. I made little ones last year with mayonnaise, but I lost the recipe ... now I will do this one. I tried it, I liked it very much!

[Andreevna]

Thank you, Andreevna, for such a recipe. Last year I rolled it into banks, I thought it would be enough for the whole winter. So mine ate everything before the New Year and are surprised that they did so little. We need to do more this year!

[Andreevna]

Mom also planted zucchini with us, today my son mowed a couple .. little

So me too. I don't have a vegetable garden, but some kind of zucchini kingdom. The neighbors are crying that they have a bad harvest of zucchini every year, but I have a twig and twig. I go to the neighbors to distribute, because caviar for 28 years did not work ...
Last year I planted 5 seeds of the laginaria (these are zucchini that grow up to two meters in length, and they can be partially "amputated" in the process of growth), I also did not know whom to distribute. The husband collected seeds from them, it turned out a liter jar. I do not know, they will not ascend, five pieces flopped into each hole, so everyone ascended. As I presented the amount of the harvest What to do with it?
Thank you Andreevna! The harvest will be saved!

Last year I rolled it into banks, I thought it would be enough for the whole winter.

Write how they rolled them into the banks? Didn't blow up? Is the caviar sour inside? I have a problem with this all the time. Banks are not bombing, but you open-sour inside. It's always like that with a squash cut.

For three years now I have been sterilizing cans in the airfryer! I'm not overjoyed at him! I sterilize everything because I'm afraid. Three cans fit at once. I roll it up gradually, without straining. But with sterilization I already have too much, I even sterilize jam.
Zucchini caviar was made exactly according to this recipe. Then she laid them out in liter jars and in an airfryer for 15. I experimented with the temperature, since it is still colder below. I put 150 gr. Then she inserted a boiled gum into the lid and rolled it up. Turned over until completely cooled. If the lid is screw, then sterilized with it.

For three years now I have been sterilizing cans in the airfryer! I'm not overjoyed at him! I sterilize everything because I'm afraid. Three cans fit at once. I roll it up gradually, without straining. But with sterilization I already have too much, I even sterilize jam.

Can you get more details? Do you add vinegar to caviar? If yes, then when? To each jar or to the total mass and how much? Do you pour water into the airfryer during sterilization? Do you sterilize the jars or are they in the process and are they sterile? What is the volume of the cans? What is the temperature in the airfryer? How long are you going to be sterilized for? There are a lot of questions. I've never sterilized anything. Everything is always normal and does not explode. Just hot in a sterile jar and roll up with a sterile lid. There is always only a problem with squash caviar.

Zucchini caviar is not worth sterilization without good sterilization. It's a pity not so much for the products as for the labor.
I don't close it often. But if it happens, I put it in sterile jars, cover it with boiled lids and sterilize 0.5 liter jars in water for 40 minutes from the moment the water boils.

It's a pity not so much the products as labor.

That's for sure!

if it happens, I put it in sterile jars, cover with boiled lids and sterilize 0.5 l jars in water for 40 minutes from the moment the water boils.

Am I interested in vinegar? Are you pouring or not? If so, how much and where? To the total mass or to each jar?

[Andreevna]

Am I interested in vinegar? Are you pouring or not? If so, how much and where? To the total mass or to each jar?

So in fact Andreevna wrote in the recipe, look.

[Andreevna]

So in fact Andreevna wrote in the recipe, look.

Andreevna has no sterilization. Thank you, I read it. But if you sterilize it, you don't need to put it back on the "Pastry". Place in jars immediately. So I am interested in further actions that need to be done. And if sterilization takes place in an airfryer?

I sterilize in the airfryer. I put the cans on the wire rack, add a ring, cover them with lids (I have twisting ones), but do not screw them. Minutes 10-15-20 at 200 degrees, it all depends on the product and quantity. I still rolled this caviar, yesterday I rolled up green peas. Conveyor grill is very helpful!

I sterilize in the airfryer. I put the cans on the wire rack, add a ring, cover them with lids (I have twisting ones), but do not screw them. Minutes 10-15-20 at 200 degrees, it all depends on the product and quantity. I still rolled this caviar, yesterday I rolled up green peas. Conveyor grill is very helpful!

Without water? After all, you can sterilize in the oven? And more cans can be supplied. I sterilize jars in the oven at 100 degrees. Empty for salads.
Do the banks fail? The temperature is very high.

I preserve at the dacha, so there is no oven. I add a teaspoon of 6% vinegar before tightening the lid. I turn it over. I already wrote that the temperature is 150 gr. Liters on a grill, with a metal ring to increase the height. Since these are not cucumbers, which can become softer, I set the time for 30 minutes.

Am I interested in vinegar? Are you pouring or not? If so, how much and where? To the total mass or to each jar?

I don't add vinegar, so I didn't write about it. What for? I sterilize the dishes well, spread the caviar hot and then sterilize it enough and wrap it with a blanket until it cools.
Nothing has ever ripped me off.

Yes, I'm out of fear of botulism. I read that it can somehow form there even in clean banks. So I am insured.

Yes, I'm out of fear of botulism. I read that it can somehow form there even in clean banks. So I am insured.

Butulism develops when sealed. Therefore, it can develop in conservation. And spores of butulism die at 140 degrees.

Butulism develops when sealed. Therefore, it can develop in conservation. And spores of butulism die at 140 degrees.

It would be nice to be so.

Can you please tell me who has already made caviar, my eyes are not very good, in the recipe there are 2 zucchini more than average - how much is about 1 kg or more by weight? And then I'm afraid to make a mistake with the proportion and get liquid caviar.

I definitely didn't weigh, but no more than 1kg. Gram 600-700.

Tell me please, who has already made caviar, I don't have much with an eye gauge, in the recipe 2 zucchini are more than average - how much is about 1 kg or more by weight? And then I'm afraid to make a mistake with the proportion and get liquid caviar.

I definitely had more than a kilogram. I think that as much as you need, put as much. Just adjust the salt and paste. I kept it on baked goods longer (40 minutes) with the valve open so that the liquid evaporated better. and put less pasta. For my taste, 1.5 tablespoons seemed sufficient. The recipe is basic. Everyone adjusts it for himself to his taste and his own number of products. The main principle. This is my opinion.

Thank you!!

I was guided by the zucchini. How many went into the saucepan. The rest was customized according to the recipe. They are then reduced in volume.

[Andreevna]

Andreevna, brought a thank you! Zdorovskaya caviar the most real !!!

nouuuu pictures, only the initial stage was recorded


ang-kay , thanks too ... for the reference in our "Aurocks" to this Temko !!!

cooked! Andreevna !!! Just a huge salvation from our entire family, shifted to squash caviar from a young age. Now you don't have to risk your health and hold your breath to wait for heartburn after eating store caviar !!!

My friends, I am here at the dacha with a terrible Internet connection, so I wriggle very much for the silence and immediately say thank you to everyone for the kind words. I am very glad that the recipe was useful not only to me, but also to you.

The recipe is basic. Everyone adjusts it for himself to his taste and his own number of products. The main principle. This is my opinion.

Very correct opinion !!!

[Andreevna]

Andreevna Thanks for the recipe.

[Andreevna]

Andreevna, and my Thank you for the delicious recipe.



I didn't have tomato paste. There were yellow tomatoes available, so I made an analogue of tomato paste from them (it turned out yellow).

The caviar turned out to be simply delicious !!!

[Andreevna]

Andreevna!
Once again THANKS for caviar! I do it all the time.
This time they managed to take a picture, but they immediately took it away in order to eat it right away ...



Near the key to my heart ... I'm all just in love with this recipe

I have cooked it four times already, thank you, very tasty recipe, real "shop" caviar - in this case - it's a compliment!

and I cooked 10 times))
THANK YOU!!

Also accept our THANKS!
Zucchini caviar, exactly like eggplant, and also from pickled cucumbers, we go with a bang! We always stocked up with homemade squash for the winter, and when there was not enough, the store Nezhinskaya helped out! And no other! (I have picky men). I always did it on the stove, but this winter I did it in a multicooker. I sterilized the jars, boiled the lids. (I switched to jars with screw lids a long time ago, and jars from under Nezhinsky are used for caviar). Only one jar and "exploded". The caviar lasted until February. Maybe she would have lasted longer, but they ate everything. The eldest son is straight from the jar with a spoon! And so it will gobble up everything! And he does not need the best delicacy!

Also accept our THANKS!
, as well as pickled cucumbers, we go away with a bang!

What kind of caviar is this? More?

What kind of caviar is this? More?

Oh girls! My grandmother also cooked caviar from cucumbers. She used overgrown cucumbers. I didn't eat caviar more delicious, it's a pity that the recipe was lost, and the grandmother is no longer alive. I went to the forum in Google, there are so many recipes, but it's hard to figure out which one of them looks like my grandmother. It looks like everything is the same, but the taste is different.

And the history of the appearance of caviar from pickled cucumbers goes back as far as 12 years ago. My younger one was not yet there. I had a classmate at the institute. We had our own company, and she lived not nearby, jumped out early to get married, gave birth to a daughter. She was asking for a visit, for every session she moved to us. And no one invited her somehow. My brother was indignant all the time that she didn't have a house. And I will not expel a person. She lived with us on everything ready. In principle, as it were, the relationship developed and after the institute they supported them up to a certain point. Well, by the way, all this is not related to the topic. Once my husband and I were at her birthday party (I hate pickled cucumbers. Here are pickled cucumbers, as much as you like, but with vinegar, even kill me, it has always been like this, as long as I can remember), but here cucumbers are just delicious ... I asked for a recipe, she hesitated, but gave. And in the harvesting season, I carefully put everything in jars according to the recipe and my husband and I (my son was not even a year old then) are waiting for winter. But what a disappointment it was! The cucumbers were terribly salty, although crunchy like straws. It was a pity that there were so many cucumbers (and my husband respects cucumbers very much!). And it's a shame.After all, according to my mother's recipe, I did not close a single can then! Well, as they say, there would be no happiness ... I told the story of my mother-in-law's cucumbers and she reassured me, said that it’s okay, next year we will close the gorgeous cucumbers for her son, and now let him eat other vegetables, you have so many canned foods! They say you have enough for 3 years.
I already wanted to turn out all the cucumbers in the trash, but my grandmother didn’t let me, she said in the summer I’ll take them to the village, there the piglets from the neighbors in the country would be happy to eat them. So they remained in the banks. And in the spring, my husband and I went to Budapest, my brother lives there. And his wife once served a meal at supper, well, it painfully resembled our squash caviar. But there was something like that in her! I ask, what kind of caviar is this, like and squash, but it seems not. And she replies that caviar from pickled cucumbers and pumpkin, many people here love her. And she gave the recipe. In principle, there was no recipe as such, everything was by eye. We come home, I take a jar of my failed cucumbers, in the pantry, just one garbuzik (pumpkin) lay stale and it turned out .... I did not expect it myself! In general, we reanimated all our cucumbers, bought all the harmelons in the district (just kidding!). It turned out a lot of caviar, but did not live to see the fall. My husband and I "venerated" her well. And my son only saw a jar with this product, he immediately demanded!
And it turned out to be ridiculous, the same classmate came to visit us, they treated her, she immediately asks for the recipe. And take your husband, but blurt out: "everything is simple, you take cucumbers cooked according to the recipe you gave ...". She quickly got ready and has not called since. And we do not hold evil ... That caviar was delicious!
Well, now the recipe. Simple to the point of disgrace.
I take a can of pickled cucumbers
pumpkin, about 1-1.5 kg. Pumpkin absorbs salt very well. which saved our cucumbers.
-2-3 onions, here to taste, as you like, mine like to taste the onion, so I take 3 large heads.
- tomato paste (here the main thing is not to overdo it with it). Because the taste of tomato paste will overwhelm the taste of caviar (however, this is true in every caviar). Residents of Ukraine will quickly be able to find their bearings if I say that Chumak paste needs about 1.5 tablespoons, well, a maximum of 2, and for example Nezhin tomato paste, no more than a spoon is needed, even if the color is not very pleasant, it is better not to overdo it. Otherwise, the taste of the tomato will ruin everything. I think every housewife will adapt to her favorite tomato paste. It's not a problem.
Well, salt and pepper to taste.
Not a lot of vegetable oil.
Well, basically that's all. With the purchase of a multicooker and a food chopper, I was completely lazy, chopping everything in the chopper into small pieces.
On the "Baking" mode, put 40 minutes and first fry the onion until golden brown and the cartoon starts to release a pleasant onion smell. Then I add the cucumbers, also chopped in a chopper. After 15 minutes I fall asleep chopped pumpkin and pepper it all. I do not salt, because the family does not like salted foods, and cucumbers still leave salt. Well, here it is already to taste, and cucumbers of different salinity. All this is "baked" so to speak, I interfere 2-3 times. After the multi signal, I grind everything into the grinder and grind everything until smooth. Let it cool down and back to the slow cooker, on the "quenching" mode -1 hour. In the meantime, I'm preparing jars with lids. After the signal, I turn off the multicooker and on a spoon, I let the product cool down, I try, if there are enough spices, I don’t add it, and when I made it from pickled cucumbers, not pickled, I had to add a spoonful of apple cider vinegar and 2 tablespoons of honey (sugar is possible). I add the chasnok passed through the "crusher" (6-8 cloves), stir and again simmer for 10-15 minutes in the "stewing" mode. In general, when I hear that the caviar is ready to cut out, I turn it off and cans it.

Mine like it. Try it. But I will say right away that you need to pick it up with spices every time, depending on the taste of the cucumbers.

Bon Appetit. I would be glad if you like it!

Girls, this is about her color in a jar, sorry, you can't make a good photo


As you can see, the color is slightly yellower than squash.But so as not to be confused, I close the zucchini in square jars, and the rest in round ones.

OOO a huge thank you, for a whim, having remade everything for Orioshka, I am very pleased with the result!

I also made caviar today ... it just turned out to be
The children really liked it, and so did I. This is Andreevna for you, for reminding the taste

[tanchik]

Oh, girls! My grandmother also cooked caviar from cucumbers.

tanchik , Thank you! very interesting, I have never heard of such caviar ... I would like to try it too !!!)))
but in general the recipe could be laid out separately, otherwise it can get lost here.

Thanks for the caviar! already cooked 2 times !!!!!

tell me, and acetic acid is how many percent?

[Radost]

Radost
Usually 70%.

thanks!

Today I cooked it, it turned out delicious!
added 2 more peppers - their taste is slightly felt.
Only now the caviar turned out to be liquid, a lot of liquid leaked out of the zucchini - there are only spoons

I also had a watery one, so after stewing (when I realized that there was still a lot of water) I put it on baking for another 15 minutes, so that it became thicker ... then the night cooled down and the normul. ground, does not spread!

But for me, it so happened that I could not make a ikra as soon as I bought the zucchini. And they were lying around about day 3. So then the caviar turned out very good. thick, because there was almost no juice when stewing. So who needs a thick one, do not cook zucchini immediately from the garden.

And nobody made this caviar from squash? I planted zucchini from a pack of seeds, and I have squash ...