Zucchini caviar (Panasonic SR-TMH 18)

Hot caviar - horrible garlic smell - not possible! Has cooled down, like the smell is not so strong. The taste is quite specific, for an amateur.

agree. this year I did it without garlic.

Hello dear chefs!
Registered to give my compliments to the recipe.
On the internet I found a lot of different ones, but I stopped there, because all the burners were busy pickling cucumbers.
I threw everything in the cartoon, but put a little sugar and no garlic.
I had one large overgrown zucchini, 1 large carrot, a large onion. Then everything is according to the recipe!
The taste and color are simply extraordinary.
It's a sin not to roll up such caviar for the winter. Only now I'm afraid to shift the vinegar. I have not acid, but 9% table. If I counted correctly, then this portion needs 8 tsp.
Can you please tell me if I calculated correctly and how much vinegar you can safely add so that the jars stand and the taste is not spoiled by Isel!
Thanks in advance!
Andreevna !!! Big respect and many thanks for the yummy !!!!

And I cooked caviar in my new cartoon. This is my second dish, which I have decided on so far. It turned out gorgeous, I didn't even think that you could do this at home. I advise everyone to try it, very tasty, fast and budget.

Hostesses who rolled caviar last year. Please respond. How she got through the winter.
And then for some reason everything constantly turns sour for me. Doesn't blow off the lids, but it tastes ...

[Andreevna, thanks for the next ideas. time]

The technology is one to one of this caviar. The initial product is pumpkin 100%.

Pysy. Who doesn't love pumpkin - in vain, it is better not to cook, but whoever accepts it unconditionally, loves and tolerates it in cereals, baked goods, etc., cook, you will not regret it, it is very tasty. I added some black pepper and a pinch of coriander to the roe. (today I am going to wholesale to stock up on pumpkin for the winter - I will lose weight)

read about the usefulness of pumpkin here



Andreevna, thanks for the next ideas. time

The technology is one to one of this caviar. The initial product is pumpkin 100%.

I didn’t sleep tonight, I dreamed all about your pumpkin caviar (from the time I found out what you dined on).
Beauty and pumpkins are like shoe polish ...

Just a question: did you replace only squash with pumpkin? Do you need to add carrots, onions, pasta or not?

Just a question: did you replace only squash with pumpkin? Do you need to add carrots, onions, pasta or not?

Yes. Instead of zucchini, pumpkin. onions, carrots, oil - all of this, as in the recipe. garlic at the end too. And jerk it up with your foot. well, everything is as ordered.

Yes. Instead of zucchini, pumpkin. onions, carrots, oil - all of this, as in the recipe. garlic at the end too. And jerk it up with your foot. well, everything is as ordered.

And sho, delicious ??? What does it look like? And then pumpkins are like mud ...

[but]

I make caviar from pumpkin every year and manybut , my love is passion like !!!

I tried different recipes, but settled on one, more all eaters voted for him !!!

Yes. Instead of zucchini, pumpkin. onions, carrots, oil - all of this, as in the recipe. garlic at the end too. And jerk it up with your foot. well, everything is as ordered.

This year, with my mother in the village, this is the hit of the season, instead of a vegetable marrow, put a pumpkin.

Hostesses who rolled caviar last year. Please respond. How she got through the winter.
And then for some reason everything constantly turns sour for me. Doesn't blow off the lids, but it tastes ...

I endured it normally. Last year was enough for new zucchini
IRR! Thanks for the pumpkin idea. I'm already going to do it, otherwise I'm wondering where to put it, my porridge is completely refused!

Zame4atel'nui recept.Spasibo bol'woe Teper 'tol'ko takyu i delaem-srazy edim, v banki zakatuvaem. Ot vsey sem'i spasibo- mamu, sestru i dvyx tet ')))

[Andreevna!]

I opened another can. Wonderful caviar! I rolled it without vinegar, the taste is delicious.
Andreevna!Thank you!

Zhenya, class. Tell me, how did you close, sterilize? And then I closed it with vinegar and she tavos ..., it did not work.

I rolled caviar without vinegar, it’s been just in the room for three weeks, it doesn’t explode. After stewing in a cartoon, I did not cool it down much, I blended it hot. Poured it back into the saucepan, brought it to gurgles while heating. I poured it into sterile jars and rolled it up, did not sterilize it.

Gabichka did just that, everything else is strictly according to the recipe. We quickly ate those first cans, and for the next two weeks, due to the heat, kept in the refrigerator, and then and now just in the room on the shelves.

Oh, I also did this miracle caviar))) closed it, and now stand in the basement))) deliciously looking for a rare one. I really whip it pale rum to a creamy state, this is a personal request of my husband))) Thanks for the recipe)))

Sasha, every time I cook this caviar, I remember you and say thank you! I don’t roll it up for the winter, now you can buy zucchini in winter, and now in the spring there is already a new crop, so you can always cook and take your soul away. I also add parsley and celery, it tastes better with them, but the technology is completely yours. Great recipe and no hassle.

By the way, I recently made such caviar from frozen zucchini, you cannot distinguish it from fresh, only I threw it from frozen in a cartoon.

Girls, tell me, has anyone tried to cook this caviar in a pressure cooker? I think it should work, but I can't decide how many minutes to put after Baking, 10 is enough?
The question is removed, the answer is found here.

[Andreevna]

Andreevna, thanks for the recipe! The caviar is excellent, it's a pity I didn't get the recipe earlier!

support! bomb recipe!

Yeah, and I already have a battery of cans with new caviar.

[Andreevna!]

Girls, dear ones, how glad I am that you remember the recipe !!!! Good health to you and your loved ones. I'm sitting at the dacha now and my zucchini is about to start too, so I will also sculpt caviar again

: bravo: everyone to cook! SUPER
(I warm up interest in the recipe) I lobby him like a corrupt banking system for a bunch of% per annum

it's already stewing in the multicooker, paaaahnet mmmm
Andreevna! we enjoy it for the third year in a row. A recipe for all time

Irishka,

Sasha!
The recipe is inimitable! We cook all year round - zucchini are sold fresh in winter. Thank you dear! 🔗 🔗 🔗

So I got my hands on it. Barely waited until it cools down! Incredible yummy !!!!
Now I will cook for preservation.
Per recipe

[Prus - 2]

Prus - 2
Lyubasha, to your health!

So I got my hands on it. Barely waited until it cools down! Incredible yummy !!!!
Now I will cook for preservation.
Per recipe

Oh, I also made caviar yesterday in a pressure cooker (faster this way) And then all day I squirmed into the refrigerator
In the Moscow province, it has been raining for the second week now, and sometimes it is so strong ... in short ... our land in the country is so flooded that at least buy a boat for travel. Well, of course, there is a lot of liquid in the zucchini, so I cut the zucchini, add them a little, stand up - squeeze it and then I send it to the saucepan. For caviar will be too liquid

New zucchini season - caviar from Andreevna again: friends: All my friends are already cooking according to this recipe - just a brilliant thing!

By the way, it is stored in the cellar perfectly - that week they ate the last can of caviar, it turned out to be the day before last. And even if only henna

Today I made squash caviar according to this recipe. The taste seems to be normal, the consistency is homogeneous but ..... liquid. Thinking what to do?
Maybe the caviar itself will thicken when it cools? Or even boil, but the liquid does not evaporate during stewing, and it "gurgles" very strongly on baked goods.
Or maybe thicken it with corn starch?
Help with advice.
[/ quote]
Don't worry, zucchini just comes in a variety of different water contents. I also got a lot of liquid after extinguishing.I got out of this situation simply. I took a twist and poured the full 3 twists into a separate jar and used it later as a gravy for the second courses, and chopped the rest in a blender, so 2 dishes turned out delicious gravy and caviar, which became thicker. It's simple). And you don't need to squeeze or add anything. Just pour off excess liquid before chopping)

Found my favorite recipe! Opening the season today!

[annnushka27]

annnushka27, Nitsche, we too will catch up soon !!!

[annnushka27]

annnushka27, Nitsche, we too will catch up soon !!!

Pull up! I made caviar yesterday! Very fast and delicious! We already have zucchini for 20 rubles per kg.!

[Andreevna]

And yesterday, as I saw young zucchini on sale, I immediately remembered about the miracle caviar !! Oh and yummy !! Every time I do it, with a kind word Andreevna remember !! The cuckoo pot was zababahala yesterday - there is almost nothing left

And I bought the identity !!! I'll run to the kitchen !!! To my Panasik !!!

[Andreevna,]

Today I also rolled up 3 jars of caviar. Opened the season. I really like this recipe, nothing superfluous - no food, no body movements
Thank you so much, Andreevna, for a wonderful recipe!

[Andreevna]

AndreevnaThank you very much for the delicious caviar !!

I really like this recipe, nothing superfluous - no food, no body movements

Oh, I am a consonant And yummyoooo!
I make both pure zucchini and eggplant-zucchini. I just poured the first portion of this year from multi into jars - well, pure caviar from childhood! I can't wait for it to cool down - and I will eat with fresh bread

Girls, thanks for the kind words. I am very glad that you like this caviar.

When I did it last summer, it turned out a lot of juice. and before I puree the liquid I poured it out separately, froze it and ... forgot it. I remembered already in the winter. took out and made soup on it. people, the soup smelled like that in summer, I don’t even remember that even in winter it smelled so naturally. mmmmmm ....

Andreevna, thanks for the recipe, the caviar is wonderful.
Today I experimented a little and left the valve in the open position on the "baking" and "stewing" modes (I cooked in Dex-60). All the excess liquid evaporated and nothing had to be drained, it turned out thickly and just right.

left the valve in the open position (cooked in Dex-60). All the excess liquid evaporated and nothing had to be drained, it turned out thickly and just right.

Ognevushka, thanks - I just thought about it, and here is your post. So I will!

potbelly stoves! and we here with Panasonic drain the liquid and cook the soups!

I am doing the second year. Delicious. Thanks for the recipe. I close everything for the winter as per the recipe, store it in the refrigerator in the summer, and in the winter (when the apartment is cool) on the shelves. Worth excellent. When, after adding vinegar and puréing, I put a saucepan for a double boiler on top of the baking stock again. Then the lid is clean (a couple of drops on it), and the steamer is much easier to clean. Maybe someone will come in handy. I have a panasik.

I carry +, thanks !!! for now we are eating, we will roll up later. I usually do this in September.

Thanks for the wonderful hassle-free recipe. caviar came out delicious))

[Andreevna]

Andreevna, I am again with a huge THANK YOU for the caviar.This year I have already twice remembered you with a kind word
I also make pure zucchini, and more often eggplant and zucchini, but the main highlight is in a simple and problem-free technology: a minimum of body movements and an excellent result.
Yes, I never have too much liquid - I add zucchini chopped on a berner (7mm), and after 5 minutes I wring it out. I do the same with eggplants. In summer, during the season, Bulgarian pepper is also used. In short - yummy!
By the way, now there is a special offer for zucchini in Dixie - 25.90 each

Andreevna, please accept my gratitude too. Today I also cooked caviar. Thank you, delicious!

[ninza]

ninza,
To your health, Ninochka.

[Andreevna]

Andreevna, and acetic acid is an essence ?. That is, do you need to add a teaspoon of essence for storage? or if for storage, then it is necessary to increase the quantity ?.

[Vinokurova]

Vinokurova,
Yes, Alenka, she is the one, 70% of whom.

The caviar is wonderful! A minimum of butter, no sugar (and so very pleasantly sweet) and other extras! I liked it a lot, I cooked three times in a slow cooker Orson.

If anyone is interested, first I fry the onions and carrots (in cubes, it was too lazy to grate) on the "Fry" mode, then put the zucchini and continued this mode until most of the water left. Then "Quenching" for 1 hour. 20 minutes before the end - tomato paste. If after the end of extinguishing the water it seemed to me a bit too much or later I blurted out tomato paste - I switched on the "Frying" again for as long as necessary (heat the paste or steam the water). Here. If I don't forget, I'll take a picture (I cooked it today) The color is beautiful.

If anyone is interested

Very interesting, thanks for the advice ...