A recipe for homemade caviar using zucchini, carrots, onions, tomatoes, and bell peppers is shared. The ingredients are baked in the oven for an hour and a half, then blended and seasoned with salt, black pepper, and vegetable oil. The mixture is then stored in airtight jars and can be kept in the refrigerator for up to 3-4 days or prepared for winter storage using three different methods.
The first method involves boiling the caviar with sugar and vinegar, then filling and sealing the jars. The second method involves filling the jars and sterilizing them in a pan of boiling water. The third method uses an autoclave to sterilize the jars.
A second recipe for classic squash caviar is also shared, using zucchini, carrots, onions, and tomato paste. The ingredients are sautéed and simmered, then blended and seasoned with sugar, salt, and black pepper. The caviar is then filled into jars and sterilized using an autoclave.
A third recipe for spicy squash caviar is also shared, using zucchini, carrots, onions, tomato paste, and mayonnaise. The ingredients are sautéed and simmered, then blended and seasoned with paprika, sugar, and vinegar. The caviar is then filled into jars and boiled for 15-20 minutes before being sealed and stored.
Here are the key facts extracted from the text:
1. The recipe uses 1.5 kg of zucchini, 0.5 kg of carrots, 0.45 kg of onions, 0.45 kg of tomatoes, and 1 bell pepper.
2. The vegetables are chopped and mixed with 2-3 teaspoons of salt, 1/3 teaspoon of ground black pepper, and 6 tablespoons of vegetable oil.
3. The mixture is baked in a preheated oven at 190 degrees for about an hour and a half.
4. The vegetables are then blended until smooth.
5. To prepare the caviar for winter, three methods are described: boiling with sugar and vinegar, sterilizing in a saucepan, and using an autoclave.
6. Method 1: boil the caviar with 2 heaped tablespoons of sugar and 3 tablespoons of 9% vinegar for 15-20 minutes.
7. Method 2: sterilize the caviar in a saucepan for 15 minutes, then store in a cool place.
8. Method 3: use an autoclave to sterilize the caviar at 120 degrees for 50 minutes.
9. The recipe yields 5 half-liter jars of caviar.
10. An alternative recipe for squash caviar uses 3 kg of zucchini, 1 kg of grated carrots, 800g of chopped onion, and 200g of tomato paste.
11. The alternative recipe also uses sugar, salt, black pepper, and vinegar.
12. The caviar is boiled for 15-20 minutes, then sterilized in an autoclave at 120 degrees for 40 minutes.
13. The alternative recipe yields about 3.5 liters of caviar.
14. A third recipe for zucchini caviar uses 3 kg of zucchini, 0.5 kg of chopped onion, 200g of grated carrots, and 250g of tomato paste.
15. The third recipe also uses paprika, smoked red pepper, sugar, and mayonnaise.
16. The caviar is boiled for 15-20 minutes, then ground until smooth.
17. The third recipe yields 6 half-liter jars of caviar.