Zucchini jam in the microwave

[People Lappl1]

Zucchini jam in the microwave

Category: Blanks

Ingredients
Zucchini
Sugar
Lemon acid

Cooking method

• I tell and show how I cooked jam from zucchini.
• Zucchini peeled and cut using a fusion press for fries
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• I put it in a saucepan with UltraPro Tupperware. I got two saucepans, one in the photo, and the second 3.5 liters, also UltraPro.
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• I sprinkled it with a little sugar, mixed it and put it in the microwave at 900W for 10 minutes.The second saucepan with sugar-sprinkled zucchini was waiting for its fate on the table
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• After the first call, the zucchini settled
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• and so much juice I drained.
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• This was repeated three times. 900W for 8 minutes
• After the fourth time, I put the zucchini in a thermo-preserver, putting it obliquely so that the liquid drained
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• While the liquid was draining, the second saucepan repeated the process in the microwave. After the liquid was glass, the contents of both pots were brought together, added sugar, mixed and returned to the microwave. 2 times for 5 minutes at 600 W
• Since my zucchini was young, I did not remove the middle. But the seeds were there anyway, and they separated from the total mass during the cooking process. I didn’t beat it with a blender, but passed it through a food processor sieve. It turned out to be a homogeneous puree. I tried it. Boring. Delicious. Added a little sugar, citric acid to the tip of a teaspoon. I sent it back to mikruhu for 5 minutes at 900W. I put it in jars, twisted it.
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• My love of pressure cooker sterilization took over. I put the jars of jam in Oursonchik, poured half of the water and set it to maximum pressure for 16 minutes. In my Ourson, the time is set to total, including the heating time, so 16 minutes. If your pressure cookers do not take into account the pressure build-up time, then set it to 5 minutes.
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• Well, here are my jars of jam
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Cooking program:

microwave

Note

The recipes were taken as a basis People Lappl1

Thick jam / puree from juicy berries (fruits, vegetables) without thickeners in the microwave (for example, apricots and cherries)

Fruit (vegetable) puree or jam in the microwave

What is the advantage of sterilizing in a pressure cooker for me? We can reduce the amount of sugar to zero. If we need it, of course. When sterilizing under high pressure, we do not need a sugar preservative. Therefore, we add sugar only to our liking.

I want to say that the zucchini is distinguished by such an ability that if you add very little of any berries or fruits to the jam or jam from it, the whole batch will acquire the taste of what is added. If you have one orange and 3 kg of squash jam and add that orange (as juice) to the squash, you have 3 kg of "orange" jam. Experiment.

[Lena]

Lenathanks for the recipe
Another way to use zucchini, of which there is always a great abundance in the country, in any weather

[kubanochka]

kubanochka, Here is the promised recipe!
Zucchini jam! They won't believe us! I will make and treat!
Great recipe!

super recipe. can sterilization be carried out in a multicooker? how long will it take?

[Lena]

Lena, Thank you!

[Babovka]

can sterilization be carried out in a multicooker? how long will it take?

Babovka, Olesya, the jam can not be sterilized. If arranged hot in jars, roll up and turn over onto lids. It's just that I have been sterilizing everything in an autoclave for a long time, or rather, I cook many canned food in it, and in pressure cookers.
If sterilized under pressure, there is no need to add to many recipes, for example, vinegar, a large amount of sugar, i.e. preservatives. It's not about the time of sterilization, but about the pressure. Because even in a saucepan, even in a multicooker, even in a microwave, the boiling point is 100 degrees. Only with increasing pressure do we increase the boiling point, thereby killing microbes and bacteria that do not die at 100 degrees.

[Lena]

Lena, a very interesting recipe! I think it would be great for baking fillings!

Lena, and if there is a multi-cooker with max 160 * in the multicooker, can you sterilize it?

[kubanochka]

kubanochka, Helen, now it's all right! Thanks for making the recipe a new topic. Everything turned out very beautifully for you.
Ahhh .... No, it's a mess! And the cucumbers?

[Natasha]

I think it would be great for baking fillings!

For fillings, this is generally super. What could be cheaper than zucchini? You can prepare so much! And play with tastes.

and if there is a multi-cooker with max 160 * in the multicooker, can it be sterilized?

Natashaand, first of all, happy birthday to you! Happiness to you, health!
Now about sterilization. You can simply sterilize anywhere, but with the addition of preservatives. Our atmospheric pressure is equal to 1 atmosphere. At this pressure, the boiling point is 100 degrees. All! The boiling point will not rise anymore. A multi-cook with max 160 * will heat the saucepan, solid to 160 *, but not liquid. The pan will be heated to 160 *, and the boiling water in it will be 100 *. Not even 101, but 100. With increasing pressure, the boiling point rises. Our pressure cookers maximize the pressure by 0.7 atmospheres. That is, we add 0.7 to one atmosphere, we get 1.7 atmospheres. The boiling point in this case will no longer be 100 degrees, but 115. What does this give us?
What do we sterilize for? To kill germs and bacteria that can be found in canned food and lead us to poisoning. This can happen even if the sealed can does not explode. But not all bastards die with simple boiling.

Salmonella is characterized by poor heat resistance. At a temperature of 75 ° C, they die in 15 minutes, and at 100 ° C - instantly.

"Bac cereus" - is characterized by high heat resistance. At a temperature of 105-125 ° C, they can withstand boiling for 10 minutes or more.

Spores of botulism at a temperature of 100 ° C persist for 260 minutes, at 120 ° C - 10 minutes.

Staphylococcus enterotoxin is heat-resistant, its final inactivation (destruction) occurs after 2.5..3 hours of boiling.

In other words, simply bringing water to a boil is not enough to disinfect it. To do this, you need to boil water for at least 10-15 minutes. Only in this case a significant part of microorganisms perishes. For the most reliable option, autoclaves are used, when the boiling point is shifted to + 110..130 ° C due to the increase in pressure in a sealed container, at which the "underbites" die.
The simplest example of a household autoclave is a kitchen pressure cooker.

Ahhh .... No, it's a mess! And the cucumbers?

So I just cooked cucumbers. I am writing a recipe))) Will be truncated, Guru!

[kubanochka]

kubanochka, Lena, there are smart people - I've learned so much! right at least right now, run and buy a pressure cooker ... Thank you just huge - an awesome recipe, sterilization method and a very interesting and understandable explanation!

[Lena]

Lena, and when sterilizing, tighten the lids or just put on the jars? Can lids not come off?

[kubanochka]

kubanochka, Lena, and when is it better to add flavorings: in the process of boiling jam or after we open the jars for use in winter?

[kubanochka]

kubanochka, Lena, and when is it better to add flavorings: in the process of boiling jam or after we open the jars for use in winter?

Of course, in the cooking process, so that you can get married with zucchini, brew - then the taste will be good

and when sterilizing, tighten the lids or just put on the jars?

- the same question arose, but the recipe is very interesting, I will also try.

Everyone acts differently
I prefer to cover the jars with lids, and tighten after sterilization.

Read again Kubanochka's recipe, perhaps there is an answer, how she does