Squash caviar for the winter without sterilization


Squash caviar in our country is very popular for more than half a century and not without reason, because this tasty and healthy dish of zucchini was invented by Soviet technologists. In the distant Soviet times, zucchini caviar was a well-known delicacy that could be bought for a symbolic price in virtually every grocery store. Now times have changed. And although the variety of choice of this product is impressive, its taste characteristics leave much to be desired. Therefore, any housewife tries to prepare this dish for the winter, using various recipes and using a variety of culinary techniques and tricks to simplify your life and provide your family with delicious vitamin food for the cold season.

Experienced housewives know that when harvesting canned food for the winter it is difficult to do without sterilization. It helps to keep ready meals in their original condition, preventing them from spoiling. But how can it complicate life, especially in hot weather. Therefore, many people prefer to do it in different ways, but do without sterilizing the finished dish. Squash caviar for the winter without sterilization is prepared in several ways, and these recipes will be discussed in this article.

Secrets of cooking without sterilization

So, the most common option for making caviar from squash, however, like any vegetable snack for the winter without sterilization is to add to the dish preservatives from nature, such as citric or acetic acid.

Attention! These ingredients, in fact, help the squash caviar to be stored for a long time, even without using sterilization.

However, to be precise, you cannot do without sterilization at all.

The glass jars themselves and the lids to them before filling with caviar will certainly need to be sterilized to avoid "blasting" the cans. This can be done in different ways:

  • on the stove;
  • in the oven;
  • in the microwave;
  • in convection oven.

Traditionally, banks sterilized on the fire plate. To do this, they are either placed in a pot of boiling water for 5-10 minutes (half-liter and one-liter jars) or placed on a special stand placed on top of a pot of boiling water (so-called steam sterilization).

An interesting and modern way to sterilize cans in the microwave. It greatly simplifies this procedure. In well-washed jars, water is poured with a layer of several centimeters and jars of water are placed in a microwave oven at maximum capacity. 0.5 l and 1 l cans should be sterilized for 5 minutes. For larger cans, the time is increased to 10 minutes.

Important! There must be water in the cans, otherwise they may burst.

In the same way, banks are also sterilized in aerogrill, if you have this wonderful appliance in your kitchen.

But the addition of acid in the workpiece, not everyone can be to taste. If someone does not like the taste of caviar seasoned with vinegar or citric acid, then there is a second option for making caviar from squash without sterilization. In this case, sterilization replaces the long-term heat treatment of the original products. Both cooking options are presented below.

It is only necessary to remember that if you prepare squash caviar for storage for the winter without sterilization, you must observe the following rules:

  • Banks and lids must be sterilized, but not in advance, but at the same time as cooking.
  • Caviar in banks lay only in hot, even better in boiling form. To do this, the heating of the finished dish should not be turned off until the last bank is filled.
  • Filled jars are immediately rolled up with sterilized lids and turned upside down for self-sterilization.
  • Ready-made jars should be immediately wrapped up and left in this form until completely cool. Only the next day they can be shifted to a cool place without light for storage.

Squash with acid

All the ingredients for the manufacture of squash caviar are pretty standard.

  • Washed and peeled from the peel and seeds, if necessary, zucchini - 2 kg;
  • Peeled carrots - 500 g;
  • Bulgarian pepper, free from seed chambers and tails - 500 g;
  • Peeled onions - 500 g;
  • Washed, scalded with boiling water and tomatoes freed from the skin - 500 g;
  • Garlic cloves - 3 pieces;
  • Vegetable oil - 100 ml;
  • Table vinegar 9% - 2 tbsp. spoons or citric acid - 1 tsp;
  • Sugar - 1 tbsp. spoon;
  • Salt, spices - to taste.

Squash, sweet peppers, tomatoes and carrots should be cut into small pieces. Onions cut into small cubes.

Comment! All vegetables, except onions and tomatoes, are passed through a meat grinder.

A saucepan with a thick bottom or cauldron is taken and, on well heated oil, in it, the onions are fried until they are golden brown. Then tomatoes are added to it, and the mixture is fried another 10 minutes.

The next step in the pan laid out the vegetables scrolled through a meat grinder, and with strong heating the vegetable mixture is quickly brought to a boil. After boiling, the heat is reduced, the remaining oil is added, and the roe is stewed in this form for about 40 minutes. When the time passes, sugar, salt, spices and chopped garlic are added to the caviar from zucchini.

After 10 minutes, citric acid or vinegar is added and the mixture is heated for about 5 more minutes. Then it must be quickly decomposed into sterilized jars, covered with lids and wrapped until it cools.

Caviar from squash without vinegar and sterilization

To cook caviar in this recipe from 3 kg of zucchini find:

  • Tomatoes - 3000 g;
  • Carrots - 2000;
  • Bulb onion - 1000 g;
  • Garlic - 100 g;
  • Bulgarian pepper - 500 g;
  • Apples - 500 g;
  • Vegetable oil - 1 tbsp. spoon;
  • Salt, sugar, pepper and other spices to taste.

This recipe does not provide for roasting vegetables. Therefore, everything is done very simply. Peeled vegetables and fruits are passed through a meat grinder and transferred to a thick-bottomed saucepan. Then vegetable oil is added to the vegetable mixture and everything is stewed over a low heat for 2.5 - 3 hours, with occasional stirring, until the caviar is quite thick.

Then spices, salt and sugar are added to it, everything is mixed and, without removing it from the heat, the contents of the saucepan begin to be put into the prepared sterilized jars. Caviar from squash for the winter without sterilization is ready.

There are a great many recipes for the production of squash caviar. Try and choose from them those that are not only tasty and healthy, but also suit you according to the conditions of preparation.