Zucchini caviar (Panasonic SR-TMH 18)

Gabi, I'm sterilizing 4 1/2 liter jars in an old Soviet pressure cooker. I tried with and without clamps (20 minutes each) - sometimes the rolled up lids break off (my husband says that the valve in the pressure cooker is poisoning .....). I do not put the cooled mass into the cartoon again, why should it be shaded there. I put a thin wooden grate at the bottom of the pressure cooker. But since I'm terrified of a pressure cooker, then at the final stage - when the valve starts releasing steam - I call my husband to inspect the cans ..... now because of the caviar, the husband thinks "I need to buy a small autoclave" ... but for me why is it I must ... I'm not a cannery ...

Tina, thanks for the answer, I also have a pressure cooker from the Soviet era, I will know this option of sterilization.

[Tanychik]

today made according to the scheme Tanychik: without vinegar (for some reason it seems to me that vinegar will worsen the taste of caviar ....), after the blender + 40 minutes on stewing. In this method, I identified 2 minuses for myself:
1.MV lid gets very dirty, then just remove and soak to wash thoroughly
2. very large time costs, caviar is obtained and so it is cooked 1.5 hours + 40 minutes on baking after the blender + some time to skip through the blender ... as a result, 2.5-3 hours of time and the output is slightly less than 2 liters ...

I just stopped the stewing process after the blender for 40 minutes, when the caviar began to boil violently. It was at Panasonic. And recently my husband made me happy with another cartoon, with the strange name "YUMMI", took pity on me, so that the preparations and cooking are not done on gas in such a heat, but in a slow cooker. So, literally today (I’ve got it !!!!) I stewed squash caviar, stewed it for 40 minutes and didn’t even sprinkle it, and in Panasonic it was boiling by this hour. Looks like the temperatures in different cartoons are different, otherwise I don't know how to explain it. And time somehow does not depress me very much. She put it on, she stews herself quietly, it's not on gas, that you need an eye and an eye!
But honestly, I don't like vinegar unnecessarily. Last year, not a single jar fired, and while the cute ones are standing there, I keep my husband fresh carcass so that his pantry does not bother him

shl. do not drain the water from the zucchini - a cardiologist (associate professor) friend advised our grandmother - zucchini is there all summer in any form, the blood vessels somehow have a good effect on the heart
[/ quote]
I watched the program - and so they said about the benefits of zucchini: you need to boil young ones less than 20 cm without salt and eat. Then it is useful for blood vessels.
Something like this.

Girls, I want to prepare for the winter according to this recipe, it's too tasty)))
Leafed through the whole topic and did not understand it is worth putting the vinegar and how much?
And you need to sterilize for a long time 40 minutes?

RybkA, in the recipe in the "note" everything is written.

[Natalia 1108]

Natalia 1108 , thanks for the note, somehow it was not immediately noticed))) Only there are no vinegar xylots, is a simple vinegar 9% suitable?

I don't think it will work.

RybkA, look at page 19, the girls are just discussing what vinegar and how to use.

Only here there is no vinegar xylote, is a simple vinegar 9% suitable?

Of course it will do, but caviar will be thinner. And the proportions are acetic acid: vinegar 9% -1: 8 approximately. For the amount of products in the recipe, and this turns out to be about half a large multi saucepan, I would pour 40-50 ml of vinegar.

And I do this.
2 kg. peeled and chopped zucchini
350 gr. carrots
4 medium onions.
I pour sunflower oil into the MV so that it barely covers the bottom, turn on the "baking", after a couple of minutes I put onions and carrots and go for a walk for 40 minutes. During this time, I interfere 2-3 times.I sprinkle the chopped zucchini with salt, they stand with me, they can take a long time, but not less than 30 minutes. I drain the juice. I tried not to drain the juice - the caviar turned out to be thin (but half a liter more), but thick without the juice. After the end of "baking" I begin to put the zucchini in small portions, stirring with onions and carrots. It is imperative to stir, since it is necessary for the zucchini to fall right to the bottom, so that additional juice is allowed. Otherwise, the onions and carrots will burn at the bottom, and the zucchini will not cook. We put the zucchini, mixed with the bottom layer and once again on the "baking" again for 40 minutes. During this time, they spied on and interfered 2-3 times. When the program is over, put tomato paste (4 tablespoons) and lightly pepper, stir and stew for 1 hour. At this stage, you can add herbs and garlic to taste. I did it with and without it. Both options worked well.
After the end of the program, I go through the blender directly in the pan (I have a plastic one with a limiter), and leave it on the heating while preparing for seaming. I add vinegar 2-3 tablespoons (9%). The caviar should not boil with vinegar.
I roll it up like this.
I pour 1-2 tbsp into jars. l. water and microwave sterilized at full power for 4-5 minutes (depending on the quantity), the jars must be DRY AND HOT. I put hot caviar in them and put them in the oven. COLD. I turn on the oven to the lower heating, at 120 degrees, set the preheating, after the signal I set the time for 15 minutes. Immediately then I put the lids on the stove to boil. After the signal from the oven, I immediately roll it up. I already made several parties in a weaving way, they are okay.

[70 minutes]

And today, in a book about home canning of the Soviet period, I read in the recipe Amateur squash caviar that you need to sterilize as much 70 minutes

Great recipe. This is the second time I have been making caviar on it.
Despite the caveats, I add a couple of fresh blended tomatoes. And I cut the amount of tomato paste in half. The caviar is not liquid. but fresh tomatoes should be added at the baking stage, 15 minutes before the end.
As for spices, I like to add dry paprika (it gives a beautiful color) and a freshly ground mixture of four peppers. Well, and more garlic

Bon appetit to everyone !!!

Thank you very much for the caviar recipe
Very tasty overseas caviar, and really the taste of childhood.

Thank you very much for the recipe !!! Finally, I cooked this caviar. I already noticed the recipe for a long time, but only today my hands reached him. My husband and daughter (2.7 years old, tried caviar for the first time) at dinner, they only leaned on it)))))

Sasha, tell me, I also have ARC, but there is no extinguishing program. And what program can you replace?

[Zhannochka]

Zhannochka
There is a stewing program in a multicooker, and in a pressure cooker I do this:
In the pressure cooker, a little vegetable oil + onions + carrots - Heat button. At this time, quickly on a berner zucchini and there, salt, pepper and immediately added tomato paste. Turned off Heating and turned on Porridge, but reduced the time to 10 minutes. The steam did not bleed off at the end. Garlic was added to the hot mixture. I poured it into another saucepan and blend it. Everything. I always take tomato paste so that at least 25% of dry matter is written, ideally 28-30%

And "Didn't you bleed off the steam at the end," that is, the pressure itself is removed over time? I mean, there is no need to speed up the process. Sasha, of course not in the subject, that something from milk (fermented baked milk, baked milk, yogurt) can be made in a pressure cooker?

[Zhannochka]

Zhannochka
Well, I wrote above "... I turned off the Heating and turned on the Porridge, but reduced the time to 10 minutes. I didn't bleed off the steam at the end .." Or do you mean the Heating? So I just fried it a little on it, without covering it with a lid at all.
I made baked milk, Ninochka-Basja taught me, 40 minutes on the Beef (meat) program or on the Jellied program - that's 2 liters. I didn't bleed off the steam. Well, then from this melted and fermented baked milk can be made.

I apologize for getting into someone else's topic with my recipe. I now make caviar according to the recipe of Larisa 3c from the forum, my bread maker.
6 kg of zucchini,
1 kg of onion
200 gr plant. oils
0.5 l of mayonnaise (I take 40% not fat)
0.5 l volume. pastes
Sugar (2 tbsp.l. ), salt (1 tbsp. l.), ground black pepper (1 tsp. l.)
To taste, I sometimes put the garlic through a crushing machine.

1. Peel and seed zucchini - skip h \ meat grinder. I did not clean the seeds, since I had young zucchini, let the juice drain through a sieve, etc.
2. Cut the onion into small cubes (I ran it through a meat grinder, and chopped Larisa through a blender). fry with 200 g of vegetable oil.
3. Add zucchini, fry for 2 hours
4. Add mayonnaise, Vol. pasta, 2 tbsp. l. sugar, 1 tbsp. l. Salt and pepper to taste. Simmer for another 30 minutes, roll up with iron lids.
I still have one can from last summer. Yes, I did it several times. Once even in a multicooker. I reduced the current there, I did not do it for the winter. And in a hurry, I mixed up the pepper in one of the portions and instead of the sweet, I thumped bitter. The result is adjika caviar. The caviar according to this recipe is very thick, it costs a spoon! And delicious ...
Here's my last year's report! This is half a portion and made in a slow cooker.

The quality of the photos is not very good, I clicked from the phone.

Once again I apologize to the owner of this topic, but in order not to produce similar ones, I decided to write here. If you delete something or tell me I will delete it!

Girls, tell me how to make this caviar from frozen zucchini?

This is a very topical question. I foolishly froze a couple of wagons of zucchini in the first year of owning a freezer. Now it must be disposed of before the new harvest). At the same time there is also a wagon of eggplants.
By the way, I tried to fry - not very much.

[Natasha,]

At the same time there is also a wagon of eggplants.
By the way, I tried to fry - not very much.

Natasha, and I baked the eggplants before freezing at 180C for about 40 minutes, then removed the skin and frozen it in portions. Now I defrost them, cut them into slices and fry them, I really like it, even more than frying fresh ones. When frying, there is no fumes from them, as from fresh ones, and you cannot distinguish the taste, and I grease the top with mayonnaise with garlic and voila
This year I will freeze more so, otherwise I have already eaten the eggplants. Yes, and also, from the same eggplant, delicious ajapsandal turns out, too, the difference is not noticeable from fresh ones.
But the zucchini really did not go very well, but at least I ate them small in soups, but this year I will definitely not freeze them, he no longer eats such soups, he requires adult food

I also decided that it is better to first bake the eggplants, I will also harvest the zucchini at least, because last year I froze them for small food, only with the amount I missed a lot)))))
What is Ajapsandal?

What is Ajapsandal?

Natasha, this is a delicious dish made from vegetables: potatoes, tomatoes, onions, eggplant, red sweet and hot peppers.
I'll give you a link to it in a personal message.

OK. saw. I'll have to try.

Dear Andreyevna!
Thank you for such a wonderful recipe! Did it - just super! I rubbed the caviar on a Boche - a cube on a rub with blades, straight hot, it turned out absolutely uniform and gentle. On Boch, I cut onions and zucchini into cubes, and carrots on a medium grater. Then all together in the cartoon. And then according to the recipe. The whole preparation took several minutes, not counting the time that the cartoon worked. In general, there is practically no labor input, but the result is. In general, thanks to our forum, I also chose a multicooker - Panasonic-18 thanks to the forum, and bought a Bosch cube, and a slicer, and an airfryer, and a noodle cutter - all thanks to you, dear girls!

Lyubasha, you can and should visit me. I am very glad that my non-soapy recipe came in handy for you too. Good luck in mastering your assistants!

[Andreevna]

Andreevna Sasha, please tell me: can you make such caviar from frozen zucchini? And what is the best way to deal with them?

This is a very topical question. I foolishly froze a couple of wagons of zucchini in the first year of owning a freezer. Now it must be disposed of before the new harvest).

And today I already cooked with live zucchini ... DELICIOUS!

I think that with frozen zucchini, you need to cook in the same way as with fresh ones.

[Luysia]

Luysia There will be more liquid in them ... I'm afraid that there will be not caviar, but sauce.What to think of?

Tanya, I honestly don't know. There will be a lot of goo in frozen ogogo. Yes, I no longer ice them, for some reason they did not go in ice cream at all. Tanya, maybe then not in a cartoon, but in a frying pan to make the moisture evaporate at least a little?

When I tried to freeze the zucchini whole once, then after defrosting I simply squeezed them out well. They, of course, become lethargic, "squeezed out", but here beauty is just not needed. Then cut and put on caviar. Tanya, how is that option?

[Lenok_cn]

Lenok_cn I think it will. And I will probably do it! I will wring it out and put it out in a frying pan!
Girls! Thank you all for your advice !!!

I will probably do so! I will wring it out and put it out in a frying pan!

Tanya, well, how did you do it? Come on already, tell us too, maybe someone will come in handy.

Tanya, well, how did you do it? Come on already, tell us too, maybe someone will come in handy.

I'm not Tanyusha, but as for me, it won't come in handy. Sasha, I also decided to free up space in the refrigerator and eat at the same time. No taste at all from thawed and squeezed (squeezed in a Carousel), when compared with fresh ones. I brought to mind already with all sorts of fragrant spices. Although in the winter in the vegetable stew, the zucchini went well. One thing calmed me down - they ate everything at work.

[THE HIT OF THE SEASON.]

For the second year in a row, I have awarded my personal Nobel Prize to this caviar. well, just no words, KAXOOPER for labor costs and deliciousness.

Sasha, thank you very much (I don't even take pictures anymore, everything is brilliant as always - this is about my photos too)

THE HIT OF THE SEASON.

[THE HIT OF THE SEASON.]

One thing calmed me down - they ate everything at work.

Yes, Marish, it's easy at work

For the second year in a row, I have awarded my personal Nobel Prize to this caviar. well, just no words, KAXOOPER for labor costs and deliciousness.

Sasha, thank you very much (I don't even take pictures anymore, everything is brilliant as always - this is about my photos too)

THE HIT OF THE SEASON.

So, Irish, you say Nobel Prize? No, well, I don’t get some tar, we are pensioners, rich people, but why didn’t bring me some mead here?
No, girls, well, their frozen zucchini, now they are fresh, they are in caviar, and in a lot of other things ... oh delicious

D, but why didn't you bring me some honey here?

Let me give you boy

We have zucchini on the market, heaps, the most selected at 0.2 bucks per kg. It's time to make caviar

And today I picked mine from the flower bed ... I’ll also get caviar tomorrow.

We have zucchini on the market, heaps, the most selected at 0.2 bucks per kg. It's time to make caviar

Yes, someone lives in his house, it's time to lift the hem, that one for the garden, and not change the bucks for zucchini

[IRR]

IRR, I don't have a vegetable garden, I would grow it ... otherwise a boat, a concrete mixer, a gazebo, a garage and a new building are growing on 2 acres

... otherwise a boat, a concrete mixer, a gazebo, a garage and a new building are growing on 2 acres

and you are in the boat of the land, there will be a party with the style of performance

I will advise my husband, there will be a mobile vegetable garden-boat on a trailer

[IRR]

IRR
Well, that's a completely different matter. Especially kissed me Aluy made me happy, so delicious
And I still have tiny zucchini at all, 5 cm in length, but if it is warm, then I will collect a huge bunch from 4 planted bushes. Wow, then I'll get some of this caviar.

I bought my mother seedlings with bushes, which do not weave, such wild boars are already, and most importantly, they grow old so quickly - but what a happiness the season of vegetables is - golden time (unas almost 35 in the shade)

And I have yellow, beautiful such ...

[Andreevna]

I also made squash caviar! Fast, tasty, and a minimum of labor! I tried it with fresh bread and a glass of wine! Delicious !!! Andreevna-Sasha, I went to bet plus for the deliciousness! THANK YOU!!!

I am eating it stupidly now, like soup. off the plate, I can't tear myself away, I'm nervous ours lose 2-0