Eggplant caviar (for every day and preservation for the winter)

Admin, I am making caviar according to your recipe for the third portion, I really liked it. Before that, I overcooked everything, then stewed it out. A lot of oil and a minimum of usefulness. Your recipe is great, thanks! I got smarter on my own, added garlic (I love everything with garlic), now I'm thinking of leaving the iron pot for eating or rolling it up, garlic ferments, and we don't add vinegar, although everything lasted for a long time on the stove. Thanks again!!!

Ternovka, THANKS !!! Cook for health!

I never add garlic if you close it under lids, I'm afraid of fermentation and an unpleasant odor from long-term storage of caviar in closed jars.
Vegetables are stewed for a long time, until they completely evaporate the raw juice and liquids, so I close the jars immediately after cooking while hot - the jars are very good! Just the other day I was dismantling and preparing cans for a new portion of caviar and found a can of caviar from another 2 years old, nothing happened to it.
And I don't add vinegar, eggplants and tomatoes have enough of their acid, and they are normally stored under lids. Vinegar is a matter of taste But sour Antonovka and a piece of sugar to balance the acid - it will be delicious!

Well, it still depends on taste! Cook for health!

I also close the caviar today, they brought me all vegetable spare parts from the market

Thanks for the recipe! If it’s fair, then when I got it, I was upset. It looks very similar to what the mother-in-law does, but I don’t eat It ... and when the caviar has cooled down, I tasted it .... delicious!
We don't roll it up for the winter, so I put it in a jar - so we'll eat it. And I broke some of it with a blender. I licked the whole spoon
I will definitely do more! Maybe I'll just put less hot pepper ...

To your health!
So, and I like the "broken" caviar more immediately the taste changes in the product, it turns out completely different
I roll up cans of caviar in whole pieces, and in winter I break them with a blender right in the can, and the can flies away in a couple of days, with hot potatoes, and so on for bread

Tanya, you can clarify how long it will take to stew everything together, I already set to cook but did not understand the recipe

[until the vegetables are covered with vegetable juice and are slowly stewing (whispering like when cooking jam)]

Tanya, you can clarify how long it will take to stew everything together, I already set to cook but did not understand the recipe

Stir the vegetables, close the lid and bring to a boil.
It is necessary for the vegetables to swell under the lid, and release, accumulate moisture sufficient for stewing vegetables. Then the caviar will be moist (vegetables are not dry), there will be enough juice-sauce.
Remove the lid, mix, taste, cover halfway with the lid, not completely so that moisture comes out, reduce the heat, and simmer until tender, until the vegetables are covered with vegetable juice and are slowly stewing (whispering like when cooking jam)... In the process of cooking, I taste the sauce, adjust it with salt, sugar if necessary.

I can’t tell the time, I don’t know for sure, I don’t look at the clock, I am guided by the state of the vegetables in the pan - I gave the guidelines. It is important - vegetables do not need to be digested so that they partially retain their shape, and are ready to bite, covered with sauce.
I would not say that this is a long time. While I'm preparing the next batch of vegetables for cutting, the caviar is almost ready.

For caviar, I take juicy tomatoes, or if they are not juicy, then I increase their number to 1300-1500 grams per kilogram of eggplant.

Seems to have given a complete answer, understandable

Recently I have been harvesting caviar in jars without grinding. I break it with a blender in winter, when I open the cans for eating.
Only yesterday I finished closing the cans - the result is about 20 different-caliber 0.8-1 liter cans - we will all be well-fed and fortified

The question arose - should you peel the eggplant?

The question arose - should you peel the eggplant?

At your request! I do not peel, it suits me anyway, with a blue skin

Today I was preparing the last batch of eggplant caviar, a few jars of everything, and left some for food.



On the first page, I almost redesigned the recipe, inserted a photo and description step by step - look if you want

Cook with pleasure and bon appetit!

[Tatyana]

Tatyana, came to thank again! I did not know how many times, how to end it, and I repeat. Fortunately, we have a season all year round. Delicious! And with potatoes, and kebabs, and with meat, and spread on a sandwich. Well, just for all occasions!
Thanks for sharing your recipes.
P.S. and I also have lecho and salted fish in my fridge according to your recipes

[Natasha]

Natasha, FOR HEALTH! It must be the same as summer and vegetables all year round
Oh, how nice it is to know that she pleased your family with her recipes - cook, let them eat and enjoy

Yesterday I cooked a double portion, put it under the blender right away. Die, how delicious! Thank you very much for the recipe! Now you need to make 6-7 more runs so that there is a reserve.

And I want to try to extinguish everything in Shtebe and close it. What do you think will work out?

[Ira]

Iraof course it will work out
Only I am a supporter of the classic methods of preparation, stewing over very low heat - it turns out much tastier this way, for my taste

Tanya, did it. Thank you, very tasty. I cooked it in Shtebe, turned it off and left it for 2 hours right in the bowl. Then she put it in jars and sterilized it in Shtebe. Very comfortably. Now we still need to do it under a blender.

[Irisha]

Irisha, FOR HEALTH! It's nice to hear that I liked the taste!

If vegetables have been stewed for a long time in a multi-pressure cooker, they are completely ready, and you can safely put them in jars and close them under lids - without sterilizing in water. For example, I don't really like overcooked vegetables, the taste changes

In order not to injure the vegetables once again by heat treatment, try to close the caviar in pieces in jars, and grind it with a blender later, after opening the jar for eating caviar. I open the can and rinse it with a blender under the puree right in the can and use it like that. For example, our audience of eaters was divided: to whom should you serve caviar in pieces, and I'm ready to eat ground caviar in cans?

And tell me, do you sterilize the cans in the microwave along with the lids?

And tell me, do you sterilize the cans in the microwave along with the lids?

Just answered in another thread:

Jars can be sterilized in a double boiler (electric and on the stove), in a microwave oven, an airfryer, a pressure cooker, on a stove, on a kerosene gas, over an open lid of an electric kettle, and so on ... in water, steam, and so on ... choose options.
You can sterilize the jars in advance in any way, and cover with a towel, a clean cloth, they will be ready for bookmarking lecho.
If necessary, you can rinse them with boiling water from a kettle just before laying the lecho.
It's the same with the lids.

I sterilize more often in a microwave, it's faster, and if there is a need, I pour boiling water from a kettle before laying
I sterilize the lids separately in boiling water - I do not put jars with lids in the microwave, metal cannot be put there

[Tatyana]

Tatyana, Hello! I have just cooked this caviar, and try a little. We liked it. We always do something like this to eat, but I didn't think to roll it up for the winter. Thank you, delicious! I will use your advice and blend it in winter. And so I cooked it in a slow cooker and nevertheless extended it a little, well, just in case.

[Natasha]

Natasha, FOR HEALTH! Let it be delicious in winter!

This recipe is 25-30 years old, I read it once in a newspaper brought from Tashkent

And I read the recipe and I think SHO THAT NATURAL, I come from Fergana - my grandmother, mother, aunts, everyone cooked such caviar. It is for food, and for the winter

[Marina]

Marina, THANK YOU!
Then you understand me that eggplant caviar should be exactly like this, in pieces and stew for a long time in a cauldron
As far as I remember, they loved to cook eggplants in this way And they also stuffed with minced meat with vegetables And also fermented with vegetables for the winter in large barrels

[Admin]

Admin, Tatyana! Thank you very much for such deliciousness !!! Now they started to open the banks - your caviar is just a sensation! I think how good it is that I did it three times in the summer! Since I tried it - I liked it very much, I decided to wind up a little more - so now for some reason it has become even tastier! I brought it into my cherished notebook with a note - be sure to do it every year !!! Thanks again!

[Olya]

Olya, FOR HEALTH!
I am so happy when you get goodies according to my recipes.
The caviar was infused, ripened in jars - so it became tastier. I love to grind caviar in jars with a blender ... and for bread!

I love to grind caviar in jars with a blender ... and for bread!

In-in! I rolled it up already blended! Not a bit sorry! On the contrary!

[Admin]

Admin, Tanya, thanks for the recipe! Yesterday I made a portion, I rolled it into jars, it turned out very tasty. Unusual, as for me, I have never added celery, but tasty and interesting. And there is little fat, I always turned out to be more oily. By the way, I don't have such large cauldrons, I cooked in an ordinary aluminum pan. And everything worked out, did not burn at all! I will do a couple more visits for the winter. Thanks again!

Added Saturday 06 Aug 2016 10:25 AM

Py. Sy: I hope it will be even tastier in winter

[Sveta]

Sveta, to your health! It's nice to hear that the taste has pleased

Every year I harvest caviar for the winter, namely from eggplant - winter is not winter without caviar on the table
I roll the caviar in pieces, and when serving, I break it to puree, when it stands in the refrigerator and infused, it will be very tasty

And the addition of leaf celery, sour apple, a lump of sugar, just a little, it only enhances the taste of eggplant and caviar in general

I also cooked the first time. Before that, eggplants had failed. It's great that I got here. I walk around the fridge and dive into the jar. Yesterday I smashed my daughter with a blender - caviar from childhood! she asked for more. Until it's too late I will still make a portion, as I feel that I will rise everything myself. From my blanks, she is now in first place. Now I threw the link to my sister. Thank you very much Tanechka for an excellent recipe. And thanks for the lecho. I will repeat it too.

[Irisha]

Irisha, to your health!
And how delicious it is in winter! I love caviar in winter with hot potatoes

[Admin]

Admin, Tatiana, thanks for the recipe! I like this caviar very much, now I often cook eggplants this way. True, I did not close it for the winter, so we eat it.

[Lena]

Lena, to your health!
Try also to close it for the winter, it's also very tasty

Thank you. Tastier than the store one much.
Truth broke with a blender right away, for especially lazy children, who need to open and eat right away, without dancing with tambourines around the can
Sterilized in the microwave, covering it with a lid for 5-6 minutes, then pulled out and turned the lid. And under the covers.

[Anya]

Anya, to your health!
And who will it be? This is the one that sits on the table in a frying pan. Well, good, good!
And the kids, settled down well, opened a can and a spoon ... with bread - super food!

Sorry, the topic was deleted by mistake I'm sorry

Tanya, came in to say thank you again. We have already begun to open the jars. Delight!

[Sveta]

Sveta, to the health of the whole family
Will there be enough jars until the next harvest?

Will there be enough jars until the next harvest?

I’m already beginning to doubt this, even though I rolled up a double portion!

Tatyana, thanks for the salad recipe. Made yesterday for 1.5 servings. Tasty. Tell me, how much salt do you put in? Put 2 spoons somewhere. I think it's not enough. When cooled it seemed less salty. And also an apple just for taste or does it play the role of acid? Confused that the salad is without vinegar. It's warm at home. How is it stored?



And cooked longer in time. Since the vegetables were still damp. Or should they reach the bank? Forgive the canning novice for the questions.
Air bubbles remain in the jar when applied. Nothing wrong? Or shouldn't they be? I tried to fit tightly.

Mila, to your health!

When laying down spices, salt, be guided by your taste. If there is not enough salt, you need to add a little more. During cooking, you constantly need to take a sample for salt, taste and adjust it for yourself.
After all, I indicate the amount of spices based on my taste, and our tastes may not coincide, this is normal

I make sure to add the SURROUND apple for flavor as the eggplant tastes bland. And be sure to regulate the taste of the dish with a small amount of sugar in order to improve the taste, since a large amount of tomatoes in the caviar gives a lot of acid, and it is not always pleasant to the tongue.

Caviar should be without vinegar. The preservative is a large amount of tomatoes and a long boil over low heat (simmering).
And then, well-boiled vegetables, are closed in jars under lids, and in this form they will be stored. Canned food is stored very well, at room temperature, in the pantry. Moreover, if the preservation is done with high quality, canned food can be stored for years - verified by our own experience. I do not store for years (we eat well), but it happens that jars remain for the second year of storage.

Boiling vegetables is also not worth it. It is enough to boil them well until cooked, you need to remove a sample. I can't specify the exact time, cooking conditions are always different, and vegetables are also different.

There is no need to leave voids in the jars. When placing caviar in a jar, "crush" it with a spoon a little, or move it with a knife so that the voids are filled. I put vegetables under the very neck so that there are no voids at all, when the vegetables (liquid) cool down, they shrink and settle in the jar. But, a vacuum is created under the lid.

Tatiana thank you very much for the detailed explanation. Just with salt "by eye" I have problems I myself do not add salt. And I'm afraid to oversalt. But after all, salt is also a preservative. And when you taste hot, it seems to be normal. I understand that experience comes with time.
As for the voids, I also tried to accept, and I didn’t have exactly voids, but, as it were, air bubbles that rolled over when they were applied. Hope it's not scary.

And when you try something hot, it seems normal. I understand that experience comes with time.

While the caviar is cooking, put a tablespoon of caviar (even less) on a saucer, let it cool to warm in just a few minutes, and taste

Tanya tell me how to cook caviar in a multicooker pressure cooker?

[fry]

I prefer not to cook blanks for the winter in multicooker-pressure cookers

For every day, if, then I would have followed the instructions described in the first post of the topic:
- fry onions + tomatoes until the liquid is evaporated.
- add pepper + eggplant and to extinguish until ready.

The most delicious caviar is obtained if you evaporate the vegetable juice-liquid from the vegetables, so that the vegetables are stewed for a long time and give out their raw juice, they begin to fry in oil. This is the reason for this two-level cooking principle.

This cannot be achieved in a multicooker-pressure cooker, where it is not possible to evaporate the liquid, it is stored in the closed space of the pan.

thanks Tanyusha.

[Romchka]

This cannot be achieved in a multicooker-pressure cooker, where it is not possible to evaporate the liquid, it is stored in the closed space of the pan.

Romchka, almost impossible But in general you can
I go with brags just from the multicooker-pressure cooker. Only I did not close it when frying; for evaporation, covered with a regular pan lid; well, with stirring, of course
I did a trial version. The amount of ingredients for the recipe is just for a saucepan of 4.5-5 liters. I fry the onions in the "Frying" mode (180 *). Then I cooked them in the "Frying vegetables" mode (130 *). At the end of cooking, I covered it again with a lid from the pan (so as not to steam up) and left it to stand.It turns out about 3 liters of the finished product.
Instead of celery, I cut a bunch of parsley. Salt - 1 tbsp. l. without top. Sugar - 2 tbsp. l. how it will be scooped up.
Here is a pressure cooker in a saucepan. Only the color is inadequate:

Here on a plate:

They have already eaten everything. Delicious yummy Tomorrow I will do it for seaming. And for lecho already bought 2 full norms of pepper.
Romochka honor and respect And many thanks

[Marysia]

Marysia, to your health! Well, if you ate everything, then everything is in order, delicious
You will not regret it, in winter it will be very soulful And with lecho too

And now I'm boiling saute from zucchini, I also put it into blanks

[Admin]

Admin, Tanyusha, is there a saute recipe? I haven't found something yet to tease

[Marysia]

Marysia, the forum is not. I haven't cooked for a hundred years, but here ... I liked it so much in the hunt I decided to close the jars.
Tomorrow I will finish another portion, and I will give a recipe with pictures

[Admin]

Admin, boom wait

I still made Tanya in a multicooker Polaris pressure cooker, tomorrow I will take a picture and insert a photo. There was no apple added to the carrot. I cooked onions, carrots in frying, then I added tomatoes and fried well, then I added pepper and eggplant and, with the lid closed, on manual mode, I cooked for 10 minutes for 10 minutes. Tasty.