Zucchini caviar (Panasonic SR-TMH 18)

[Andreevna]

I have been preparing caviar according to this recipe for the second season! Now I looked through the whole topic, but it turns out that Andreevna I didn’t thank you for this wonderful recipe! Thank you very much!!! So, not only I, but also many of my friends cook caviar this way! And now I also found recommendations for its canning .. Thank you!

[Andreevna!]

but yesterday I made this caviar for the first time - so I think it is necessary to thank for such a yummy.

Andreevna! Thank you very much for adapting the recipe to CF.
so tasty and at the same time quite dietary!

Yesterday I made this caviar, but did not purée (I forgot the bungler), and at the end I put sour cream, also quite a worthy option turned out, next time I will do everything according to the recipe !!! Yes! Tasty! Highly!

And now I also found recommendations for its canning .. Thank you!

What about us? We also want

I would like to suggest another variant of using this caviar.
In a bowl with squash caviar, add 2 tbsp. l. mayonnaise and crushed (crushed) 1 clove of garlic. Stir for bread.
It turns out very tasty and tender.
Many years ago I heard this recipe on TV, since those in the family it is a favorite.

[Aunt Besya]

Aunt Besya, here is please to you (answer number 34)
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=1425.30
Have not overlooked!

[svet_ik !!!!]

svet_ik !!!! Thank you!! And I, to be honest and didn’t clean the recipe, grabbed it, cooked it, shook it off and ran to say thank you, and then (at the end of the Temko) I read that it can also be saved for the winter !!!

[Aunt Besya]

Aunt Besya, this is not thanks to me, but to those discoverers who took the risk of preparing this caviar! In general, I have heard for a long time that zucchini caviar in storage is very capricious, so I never risked it ... Now I'll try it! Thanks to the author!

A very interesting recipe! Tell me how to sterilize in order to roll up - put caviar in clean jars, cover with boiled lids and PUT IN A HOT OVEN? So that the "boiling" process in cans lasts 20-25 minutes? And then immediately tighten the lids? I really want to roll up such caviar :)

Also, if you use zucchini, do you need to cut off the green rind?

[Andreevna]

Andreevna
Thank you very much for the recipe, I put it about two hours ago, it was just that there was nowhere to put the zucchini, I was afraid that they would deteriorate, because my husband does not like them
And I am very duck, especially caviar.
- just tried it, - super! And really like a store
Thanks also to all our bakers, whose advice was useful to me.
Elenka69

I would like to offer my version to those who want caviar of a beautiful bright color. I added tomato paste after stewing the onions and carrots in oil, let the tomato paste paint the oil for a few minutes, and then added the zucchini. I did not deviate from the recipe in anything else.
The caviar turned out to be bright and beautiful.

Luysia

Made according to the recipe, but added some red hot ground pepper and a generous tablespoon of paprika.

Ruru

I add finely chopped cilantro and basil to the caviar, literally 5 minutes before cooking. Highly recommend!

The caviar turned out to be very real, but I did it the first time - I never made caviar before, now I will. It is something. And the color ... orange, bright, very beautiful
If I can post photos in the evening, maybe there is no fotik now, - my daughter took it away, I'll try it on my cell phone.

Dear ones, how glad I am that you have come across this recipe. It is really very simple and you can add whatever you want there.

[Andreevna]

Andreevna Thank you for the tender caviar
Here is my photo report

[Andreevna]

Andreevna
But I, unfortunately, without pictures, - for some reason, the computer does not boot from my cell phone, - I write a system error.
The cold one has become even tastier and my husband came home from work, tried it, then again and again (although he had never eaten before - he had heartburn from the store), went to watch the football and now he took away the whole saucepan, eats with a big spoon.
I got a compliment, but I will forward it to you.
"Brilliantly tasty. Still, a talented person is talented in everything!"
It is he on the topic that I am also a good cook. - (second ten together) but he just noticed.
Oh, I would have known this recipe before.

[Summer resident]

I’m not Andreevna, but Mikhailovna, but I’ll tell you how I can preserve such caviar. I put the hot caviar in sterile jars, cover with boiled lids and sterilize for 20-25 minutes. Rolling up or tightening the screw caps. and cool under the covers.

Summer resident, but how do you put hot caviar in jars, does it need to be cooled a little in order to grind it with a blender? While it is crushed, it is not so hot ... Or can you put the warm one in jars and then put it in the oven? And if you roll it up, then you don't need to add something in addition to the recipe, for example. some vinegar?

How exactly do you sterilize for 20-25 minutes - put in a hot oven? Sorry for so many questions ...

[Andreevna]

Andreevna, here I am with my thanks!

[celfh]

celfh - what a beauty

[celfh]

celfh - what a beauty

Uh-huh, almost all the beauty has already been eaten

[Andreevna!]

Andreevna! I already have your caviar to a new device adapted !!!! Respect and respect !!

Dear Andreevna! Thank you so much for the "Overseas caviar" Ela almost shed a tear - she smells like childhood to me, the taste of that time!

Tell me, can you replace tomato paste with ketchup? If you roll caviar later? Or not?

We opened the second bank yesterday. Girls, the caviar was infused and became even tastier! Yes, from the refrigerator, but in this heat - just for happiness!

Please, tell me, is it possible to replace tomato paste with ketchup? If you roll caviar later? Or not? I want to roll it up today ...

Please, tell me, is it possible to replace tomato paste with ketchup? If you roll caviar later? Or not? I want to roll it up today ...

I think pasta or ketchup does not affect storage in any way. It's important to render well. But the taste, apparently, will be different.

[celfh]

celfh, Thanks for answering. I didn't risk it and bought a paste)

I cooked this caviar yesterday, really the taste is just amazing, but on the contrary, I got a bit thick, blended not very well, I had to add a little boiled water, given that I slightly pepper and salted it, in the end it did not spoil it at all. Now the following problem has emerged: either roll it up in jars for the winter (after that, I think no other recipe will work for us) or freeze the zucchini. I want to make a little of the frozen ones for testing, and then I'll decide.

oyyy girls, help! The day before yesterday I rolled up the caviar, but the seaming machine was not very good, the lids were scrolling, I took it from my neighbor. At the end of the rolling, the machine generally crumbled into parts. Now tomorrow I will buy a new one. BUT QUESTION ABOUT CAVIAR: it looks like it began to deteriorate, at the top of the caviar small bubbles began to appear and dull white formations. What to do? Can I reanimate her? Open, boil over and roll up again as before? Or throw everything away? (((((Please answer !!!!!!! Horror I have 5 kg more zucchini, I was going to roll up a new batch tomorrow. Now I'm afraid .....

And in the evening I threw everything in the cartoon, in the morning I pulled it out and grinded it, only the garlic, I already threw it straight into the harvester, at night I won't get up to throw the garlic) that's why I threw the tomato paste as soon as I put it on stewing.
In the morning I ground it and took it to work with me)) Eating, everyone ate) one another recipe for caviar was pulled out and licked))) Thank you)

kipitka, did you follow the advice of the Summer Resident?

I’m not Andreevna, but Mikhailovna, but I’ll tell you how I can preserve such caviar. I put the hot caviar in sterile jars, cover with boiled lids and sterilize for 20-25 minutes. Rolling up or tightening the screw caps. and cool under the covers.Such caviar stands perfectly in a cool pantry, and at a friend's and just on the mezzanine.

[kipitka]

kipitka, don't risk it. The caviar has already begun to acidify, air has entered the jars. You can boil it over, but the caviar already has the smell and taste of acidified vegetables. My mother had such a case in the practice of canning, only with eggplant caviar. Then nobody began to eat this caviar in winter.

In short, boil the caviar and be sure to taste it. And be sure to discard the top layer from the jars, and then pour the contents from the jar into the common boiling dish.

[Andreevna]

Andreevna a huge human THANKS to you !!! I did it without oil (health restrictions) and still amazingly delicious! I have a small cartoon, so I took half of the recipe for testing. The output is a 0.5 liter jar. Here is my report:

You can't roll caviar !!! Rather, you can, but throw away the result anyway

I have a small cartoon, so I took half of the recipe for testing. The output is a 0.5 liter jar.

I also have a little cartoon, to be honest, I took it by eye, without straining it turned out 1 liter + 0.5 half-liter cans.
When I loaded the food into the bowl, it was almost to the eyeballs, and then normal, everything settled.

I made it according to your recipe, gobbled up and said very little. So thank you for the tasty treat. Only I also added parsley and dill. And so everything is very, very tasty. Thanks from the whole family.

I also want to try this recipe !!! And who sterilizes the jars how - I put jars with slightly screwed lids into hot water, it boils - the countdown has started. Then I take it out neatly, screw the lids all the way down, turn the cans over and under the blanket ...
How to sterilize in the oven?

Thank you very much for the recipe! really insanely tasty it turned out - I did not even hope that it was possible to cook so deliciously ..... our canned caviar is not at all the same ... now we will be nostalgic for caviar very often

Thank you very much for the recipe! really insanely tasty it turned out - I did not even hope that it was possible to cook so deliciously ..... our canned caviar is not at all the same ... now we will be nostalgic for caviar very often

I am very glad that the recipe was useful to you, especially outside our homeland.

This is my favorite caviar recipe! Ooooooooooo delicious! Thanks again!

The season of zucchini began and I came to say "THANKS" to Andreevna for the recipe again and again !!! I make in "Kukushka" - fast and very tasty !!!

Nichose ... Len, is that cho? Are the zucchini already ripe in the Far North?

Not .... Cars with zucchini made their way through the snowdrifts

[Andreevna]

Andreevna, thank you so much for the recipe! I did it in a multicooker. It turned out very, very tasty. I love this kind of caviar. It's good that the squash season has just begun.

[Andreevna]

Andreevna I have been making caviar according to your recipe for the third year already ... Now, in a slow cooker, and without it ... THANK YOU huge from our whole family and God bless you

[multicooker "Aurora".]

I bring my report and words of gratitude to the author of the recipe.
I cooked in multicooker "Aurora".
I slightly altered the dosage of tomato paste for myself (1.5 tablespoons instead of two). I cooked on the "Baking" mode for 40 minutes without a valve and on the "Stew" mode for 1 hour. Also without a valve. I put the valve on in the last ten minutes. Chopped with a submersible blender. I liked the caviar. I will definitely repeat it.
Here's my caviar.

This year is the 28th anniversary of our wedding. And all 28 years my husband asked me to cook squash caviar "like a shop". For 28 years I couldn't do it like that, even if you crack it!
And then a MIRACLE happened !!! It turned out !!!
HUGE THANKS !!!!!!!
And the lowest bow from my husband.

, I already have to put out. , I'm right in a multi saucepan with a blender neatly, but ... a double portion is something baking is not very good, it spits, the whole lid is in caviar ... therefore, I transferred it to stewing ...

, I already have to put out. , I'm right in a multi saucepan with a blender neatly, but ...a double portion - this is something baking is not very good, it spits, the whole lid is in caviar ... therefore, I transferred it to stewing ...

Apparently, there was no need for a blender before cooking. That's why they spit, I think so.

[Thank you]

Andreevna! Boo huge Thank you! You saved me from the invasion of "zebras" and aeronauts ": girl_haha: My mother recognizes only the store, but in a week (because of the cold spring, the zucchini is just beginning) we will start processing !!!

Well, yes, I think that's why, but tomorrow morning I'll leave the house, and they will suddenly "sour" it to me, if you don't overboil it .. I'll go and see ... what's wrong with my caviar ...

girls, and I'm here the other day. I don’t remember on some website (forgive me), I read that caviar was cooked in Panas on the pilaf mode. I tried it and everything is super (y) All excess liquid is gone, nothing burned. Zucchini, pepper cut into cubes and folded in a cartoon, laid out the fry on top and on the pilaf mode. It took about an hour to prepare. Then all with a blender and super caviar. The son came, tried it and did not believe that it was his own, and not purchased. Try it, maybe you will succeed, but everything worked out great for me. I was also worried that the bottom would be fried, but everything is fine.

And then did you try to put jars of caviar in a slow cooker to sterilize and close?