Homemade squash caviar in a slow cooker

Clear. I thought so.

Well!!! It's definitely a habit (banks upside down). But the lids also cool more slowly and are, as it were, additionally "sterilized". but figs knows! put it and that's it!

I have long ceased to turn cans over, now I close them with screw caps. When the conservation cools down, the lids have a deflection inward, you can immediately see that it is closed tightly. More problem with opening the lid, I want to keep it intact.

[Alla]

Alla, you know, but I have all the problem with screw caps, well, almost the same as when turning over cans - I still can't believe that they can stay tight and won't let you down. Although, yes, now in stores almost all canned goods are sold this way, but I do not trust these banks. I ride everything the old fashioned way ... It is necessary to destroy the stigma in the mind.

Helen, don't be afraid! The main thing is that both cans and lids are sterilized and the lids are preferably new or not rusty. At first I was also afraid, I closed only jam in such jars, then I began to cover lecho and sauce and caviar. Everything is well worth it!

Helen, don't be afraid! The main thing is that both cans and lids are sterilized and the lids are preferably new or not rusty. At first I was also afraid, I closed only jam in such jars, then I began to cover lecho and sauce and caviar. Everything is well worth it!

Thank you, Ukka, I will try to try - and not be afraid.
The only embarrassing thing is that in our new house there is still no cellar or garage ... In general, all the seams will be in the pantry, next to the kitchen, but it is still warm enough there. At room temperature, do these rolls with such covers also last long? Year? More?

[CurlySue]

CurlySue, Helen, I also have a pantry near the kitchen, that is, warm. Stands fine, does not explode! I don’t know how for more than a year, I’ve been doing a little canning, and what my daughter and I don’t eat is eaten at work ... I prefer to close everything in such jars with a screw lid, since spare lids are now sold in every supermarket. Forum girls even closed such stew and the flight was normal.
And I don’t like to use the old seamer - the old woman is about 60 years old ... I used to roll cucumbers with vinegar, but now I’m just sourdough.

[CurlySue]

CurlySue, Helen, I also have a pantry near the kitchen, that is, warm.
And I don’t like to use the old seamer - the old woman is about 60 years old ... I used to roll cucumbers with vinegar, but now I’m just sourdough.

Clearly, I understood from the covers, thanks!
It's a pity, my husband doesn't like pickled cucumbers and tomatoes. only rolled up (I tried to give him different ones - both shop and barrel, bought from grandmothers in the bazaar, which I personally eat with pleasure.

Lena just now saw the recipe, thanks for putting it away.

Olesenka, good luck.
I am already looking forward to the new season of zucchini. In just a couple of months, we will have our first harvests.

Helen, you are great, I'm still resting Is the garden big?

I just want spring, warmth, fresh cucumbers, zucchini, radishes from the garden to crunch.
I do not even think about the side effects of the garden, such as planting-weeding-sowing.
Because this year there will be practically no one to do it. My husband is closely attached to a well-paid job, I am a postoperative pimple, weighing 50 kilos, which can neither be plowed nor carried heavy ... Father is closely engaged in his small business and he also has no time for a vegetable garden ... In general, probably in this year we will plant most of the bushes: currants, raspberries - in rows.So that you can only walk with a lawn mower once a week and mow the weight of the weeds in the aisle.
And let's leave quite a bit for everything else ... We have no other choice.

a vegetable garden of about 15 acres, 5 of which we have already planted with trees and bushes, there are 10 acres left. And we will halve those this year under bushes.

Thank you very much for the recipe. Tonight I cooked and instead of kefir I filled up your caviar for the night. Well, very tasty !!! She ate straight hot, scalding herself. Yum! Our vegetables are still expensive. As they become cheaper, I will roll for the winter. So far I have done only for food.
By the way, she didn't fry anything out of laziness, threw everything into the pressure cooker at once and put it on baking. I am very pleased with the result!

Well, very tasty !!! She ate straight hot, scalding herself. Yum!

I'm glad you liked my caviar.
This year I have not done it yet, just tomorrow I am opening the caviar season.

Yes, thank you very much for the recipe, I also made from zucchini today. I felt very bad (now a thunderstorm and a heavy downpour began. Before that I thought the end had come to me, so my head was splitting and the pills did not help).
It was so easy to cut everything and put it in the MV, although not all zucchini fit. She switched on for 1 hour to extinguish and lay down. An hour later with a blender and dumbbell
Here is a report with my assistant

Deksyulechka dear.

I also stew caviar, I will gobble it up in the evening.

You didn't have a very yellow one, admit it, why didn't you put it?

Little or no carrots? Or is there not enough tomato paste?
It's just that I always come out straight bright orange.

Instead of zucchini, I have zucchini, they are green by themselves, I did not peel them. Probably, I cut it a bit and all the zucchini didn't fit into the CF. Maybe that's why? But still delicious

[TM "Seasoning", from the Exclusive series, is called "Provencal herbs"]

I have zucchini instead of zucchini, they are green by themselves

Yes, that's probably why.
My caviar yesterday turned out wonderful, but only a couple of spoons remained to try: they closed 4 half-liter jars at once, and took them to the city to see my grandmother.

By the way, this time I added seasoning TM "Seasoning", from the Exclusive series, is called "Provencal herbs" the taste turned out to be very interesting, not just squash caviar, but with hints of herbs, it turned out very interesting, I advise you to try it.

I tried your recipe for caviar in the dex 40 pressure cooker.
Fried everything first, then for 15 minutes under pressure. I scooped up some liquid, whipped it, straightened the excess liquid with the lid open.
It turned out sooo tasty! From a full saucepan (almost with a slide), we got 2 liters of caviar + 200 grams approximately.
Thanks for the recipe! Now I will try it in the multicooker as soon as the new zucchini grows!

Girls, solely from my laziness, cut everything with large washers. Pepper in half, onion in half and in a pressure cooker for 30 minutes. Then the liquid was drained, by the way, it is very convenient to drain, when it was cut into large pieces, and into the combine for grinding. The result is excellent.

Yesterday I made caviar very tasty, I put it in jars and sent it to the cellar. Tell me, are you doing for the winter? Do you add vinegar or aspirin? Or is she already standing? Sorry that I really liked a lot of questions I want to do for the winter while there are zucchini.

[all at once]

I tried your recipe for caviar in the dex 40 pressure cooker.

Thank you for unsubscribing about the result.
Today I was making caviar again, and decided to look into my recipe to see if someone had written Che in the last couple of weeks.

Today I tried the quick method - threw all at once, put on the "Fry" mode for 20 minutes, stirring occasionally, and then for another half an hour on the "Quenching" mode.

I will say unequivocally - it turns out tastier when the onions and carrots are fried first, and then all other products are laid.
So whoever is not lazy, I recommend doing just that.

Tell me, are you doing for the winter? Do you add vinegar or aspirin? Or is she already standing?

Last year, I did little, and everything was in the refrigerator - I have a big one, therefore, without vinegar and without aspirin, everything stood perfectly even until summer.

This year, sooooo many zucchini were ugly: I rolled it under the lid and with vinegar, about 1.5 teaspoons in a 0.5 liter jar.

Then the liquid drained, by the way, it is very convenient to drain, when it is cut into large pieces,

I use a regular ladle to drain the liquid - I make a depression-hole right in a multicooker saucepan, and the liquid flows there itself, and then you just scoop it out of the hole with the same ladle.

Thanks for the answer. I have already brought 5 jars (without vinegar and aspirin) into the cellar, we'll see it will be up to winter. I'll buy it on the market and try to make it with vinegar.

let's see it will be until winter

I think if the cellar is cold, it will stand without problems.

GIRLS on caviar are obsessed with the Redmond RMS M4506 multi-pressure cooker given a recipe that confuses me
1 no pepper added
2 the photo shows an abundance of excess moisture
3 do the zucchini cubes have time to let the moisture in so that the products at the bottom do not burn? this question is the most exciting mk when cooking stewed potatoes with zucchini in cubes when pre-frying onions with carrots and adding liquid, the result turned out to be deplorable

given the recipe that confuses me

I didn't quite understand whose recipe bothers you.
I answer in order: if you fry the onion + carrots in a couple of minutes, and then everything on top: zucchini, pepper, etc. - and make a full bowl, for the entire indicated portion, this is about 2 kg of zucchini - then everything comes out fine, nothing burns, zucchini let the juice actively and almost immediately.

As for the pepper - the pepper should be very red and sweet: you can do it without it, but it tastes better with it.
I did this and that - there is something to compare with.

I didn't quite understand whose recipe bothers you.

Recipe for my cartoon
Thank you Elena you have calmed me down
but with potatoes this number does not work, probably because it is heavy and dense
now I'm definitely not afraid
only now she looked at your technique, she is a MULTI-COOKER, and my M-COATER quickly starts to accelerate

I rub the zucchini on a grater, add it, let it stand for a couple of hours. Zucchini give juice intensively, they must be squeezed out. Then, the preparation does not have to pour out the released juice along with butter and other goodies. I foresee a question, I will answer right away, nothing burns, I have been cooking for a long time according to this recipe.

I foresee a question, I will answer right away, nothing burns, I have been cooking for a long time according to this recipe.

your discernment is pleasant, again you have a MULTI COOKER - it works softer and my pressure cooker is more aggressive and it needs to immediately heat the liquid to a boil so that the valve will work
For the sake of fairness, I note that I already prepared caviar with partial use of the MC, just like you rubbed it on a grater, but I did not get rid of the liquid either before or after stewing - it then evaporated on gas in the process

I have no experience with pressure cookers.
My advice is for multicooker, or more precisely, for Dex multicooker.
We're in the subject: recipes for Dex multicooker.

I liked the caviar recipe very much. There is no liquid. It turns out in consistency like a store. I close it for the winter and add a little vinegar just in case. Thank you.

I liked the caviar recipe very much

Crumb, please, eat to your health! :-)
I also made 10 cans this year.
In winter, with mashed potatoes and a chop (or chop) goes great!

Good afternoon, Lenochka! Thank you so much for the recipe! Thanks for being late. Last year I made a little caviar for testing, my home team decided to cook only according to your recipe, this year I cooked caviar only according to your recipe. Thank you!!! Delicious caviar!

[Dachintsa,]

Dachintsa, please, I'm glad your family liked the recipe.

🔗thanks for the recipe, but I ruined the taste of zucchini with garlic ..according to the recipe one head, I added 2 cloves of excellent homemade garlic. I will do the next batch without garlic.