Zucchini caviar for the winter - the most delicious recipes for zucchini caviar

Canned food “Caviar from zucchini”. Delivery, acceptance, storage.

Raw materials (zucchini, onions, carrots, white roots) are supplied to the plant in box-type plastic containers or other containers that ensure the safety of the raw materials during transportation.
Reception of raw materials is carried out in batches.

Upon acceptance, the production laboratory determines the quality characteristics of the raw materials.

Each accepted batch of raw materials must be provided with a label in the prescribed form indicating:

• names of raw materials;
• commercial grade;
• lot numbers;
• date and time of receipt at the plant.

When processing raw materials, it is necessary to observe the order of receipt of raw materials (FIFO principle - first in, first out) for production, taking into account its quality condition.

How to store homemade squash caviar

There is practically not a single person who does not like squash caviar. Unfortunately, despite the huge selection, it is not always possible to find exactly the same delicious game in stores. But this is not a problem at all! Having harvested zucchini at the dacha or bought them at the market or in the store, you can easily prepare it yourself and even store it for the winter.

In addition to zucchini, this will require vinegar, tomato paste, onions, carrots and a large saucepan. If you don’t have a suitable pan at home, then it’s best to buy stainless steel pans in bulk, because... this will save money.

There are many recipes on the Internet on how to prepare squash caviar so that you can happily eat it with spoons all winter long. And in order to eat it all winter, you need to pay special attention to storage.

So, how to properly store homemade squash caviar?

Firstly, the jars in which caviar will be stored must be sterilized. As well as the lids with which these jars will be closed. And it doesn’t matter whether they are screw-on or roll-on lids.

Secondly, after filling the jars with a tasty delicacy, they must be turned over and wrapped until they cool completely.

Thirdly, such yummy food must be stored in optimal light and temperature conditions. In other words, do not expose to excessive cooling and especially to light.

Unfortunately, it is proper storage that causes the main difficulties for those who live in an apartment; most often this is due to lack of space and the need to store squash caviar on the balcony.

What are the benefits of squash caviar?

Squash caviar is known to every resident of the former Soviet Union; this appetizer has a lot of admirers who prepare this dish for the winter from year to year. In this article we will talk about how to make squash caviar, how to choose the most delicious caviar in the nearest supermarket, how to store it, why it is useful and how to make it even better. Squash caviar belongs to this type of snack as vegetable caviar. In essence, it is pre-cooked (stewed, baked or fried) chopped zucchini combined with various vegetables - onions, carrots, etc. The popularity of this dish is explained not only by its wonderful taste, but also by the fact that squash caviar is also very healthy.

Canned food “Caviar from zucchini”. Preparation of materials.

Ground black pepper. The bags are opened, observing measures to prevent the entry of foreign objects.

Ground allspice. The bags are opened, observing measures to prevent the entry of foreign objects.

Greens (dill, dried parsley). The bags are opened, observing measures to prevent the entry of foreign objects.

Wheat flour. The bags are opened, observing measures to prevent the ingress of foreign objects, dried on Krapivin ovens at a temperature of (110 - 115) 0C until a light cream color appears, sifted through a sieve with a hole diameter of 0.8 mm.

The tomato paste is inspected, the integrity of the packaging container is checked, the packaging bag is washed and wiped, after which the packaging is opened and the content of dry substances is checked using a refractometer.

Vegetable oil entering production is passed through a filter with holes with a diameter of 0.8 mm to 1.0 mm.

Salt. The bags are opened, observing measures to prevent the entry of foreign objects.

Sugar. The bags are opened, observing measures to prevent the entry of foreign objects.

The key is in the details

Selection and storage of store-bought caviar

When choosing caviar in a store, the first thing you should pay attention to is the production date. Fresh caviar should be produced in August - September, when there is a massive harvest of zucchini. It is better to give preference to a product in a glass container, then you can visually assess the quality of the product. High-quality caviar should be light brown in color without impurities or inclusions. Pay attention to the composition of caviar; there should be no preservatives or starch, but only natural products. According to GOST, industrially produced caviar is stored for two years at temperatures from 0 to 20 degrees.

How long does red caviar last in a tin?

Tin cans contain pasteurized or canned caviar. This means that there are preservatives added to the product. Store this delicacy on the refrigerator shelf. Optimal temperature: from +3 to -3 degrees. Shelf life: no more than 12 months.

Once the tin is opened, the grainy kernels will begin to rapidly deteriorate. Therefore, it is necessary to immediately apply measures to extend the shelf life of red caviar. First of all, transfer the delicacy into a glass container.

Canned products are best suited for storage in the refrigerator, since the jar indicates reliable storage times and norms. At the same time, the storage duration does not always correspond to the stated numbers, because much depends on the method of extraction and processing of red caviar.

Canned food “Caviar from zucchini”. Frying. Boiling.

Roasting is carried out in steam-oiled ovens at a temperature of (130 – 140) 0C. To prevent foaming, vegetable oil is pre-calcined at a temperature of (160 - 180) 0C.

Onions, carrots, white roots are fried separately. It is allowed to fry together subject to strict adherence to the recipe instructions.

The roasting process is controlled by organoleptic indicators (color, taste, smell, consistency) and by the apparent percentage of roasting:

The results of monitoring the roasting of vegetables are recorded in the journal “Control of roasting vegetables.”

The pureed zucchini mass is boiled in a vacuum evaporator until the dry matter content is 9.5 ± 0.5% (according to a refractometer).

Before submitting the boiled squash mass for mixing, the mass fraction of titratable acids in it is determined. It is allowed to submit the mass for mixing if the mass fraction of titratable acids does not exceed 0.2%.

The results of boiling control are recorded in the journal “Control of dry matter and acidity in puree.”

Squash caviar in an autoclave at home

Now I will show you how easy it is to prepare caviar and then autoclave it.

• 2 kilograms of zucchini (you can use both old and young fruits);
• salt to taste;
• black pepper at your discretion;
• half a kilo of carrots;
• granulated sugar - about 1 tablespoon;
• 5 cloves of garlic;
• 4 onions;
• 2 stacks of vegetable oil;
• 4 tablespoons of tomato paste;
• half a teaspoon of citric acid.

Step-by-step description of the recipe:

1. Remove the peel from the zucchini. If you are working with more mature fruits, you will also have to core them. Now they need to be chopped into cubes. Don't stress about being neat because they will eventually turn into a puree.

2. Chop the carrots, similar to the zucchini. Chop the onion and garlic in a convenient way.

3. Now all the chopped vegetables need to be fried, one by one. The first one will be the onion.

Onions and carrots can also be fried together, especially if the production is small or you have a large fryer. If you move the entire amount of food into a small frying pan, the result will be stewing rather than frying. And we will fry it so that all the ingredients become brighter and tastier.

4. Next, fry the carrots, literally 5 minutes. Saute the zucchini in a saucepan with added oil. Cover with a lid and wait about 10 minutes over medium heat.

5. Combine all the fried vegetables and other stored products in one bowl and puree the mass with a blender. If you're happy with the grainy consistency, leave it slightly chunky. If you are waiting for a creamy mass, run the blender longer. If at this stage it seems to you that the caviar is a little liquid, then boil it in a saucepan to remove excess liquid. The fact is that the autoclave does not provide for the release of this liquid.

6. Banks do not need to be sterilized for this method. The autoclave will take care of this. Simply rinse them thoroughly. Place the caviar, leaving about 2 centimeters of free space on top.

7. Screw the lids on the jars tightly and place them in the autoclave mold. Cover the top with a circle and secure with a screwdriver. Place the cassette in the autoclave.

8. Fill the interior space with water to the top. Tighten all the nuts around the perimeter.

9. Place the autoclave on the stove and set the power to 1000 watts. Wait until the temperature on the autoclave thermometer reaches 100 degrees Celsius. After this, you need to maintain it for about 20 minutes.

10. After completing sterilization, you need to wait until the pressure meter drops to zero. Then you can take out our jars.

This caviar can be stored even at room temperature.

How long can canned fish be stored open?

Evgeniya Firsova, a quality specialist for canned fish, does not recommend leaving canned fish in an open tin. The expert recommends consuming them within 24 hours maximum.

— Opened canned fish can be stored in the refrigerator at a temperature of +2 +4 degrees for no more than a day, provided that you put them in a glass or plastic container that closes tightly with a lid. This way the product will have less contact with air and, accordingly, will be less susceptible to oxidation. You cannot leave canned fish in an iron can, because if there is a dent in the can or a small crack has formed inside, it will begin to rust, and this will affect the quality of the product, explains the specialist.

Canned Zucchini Caviar. Cooking caviar.

Caviar from fried zucchini. Fried zucchini, white roots, carrots, and onions are crushed on a grinder or grinding machine with a sieve hole diameter of 3.5 mm.

When frying zucchini with stalks, grinding the zucchini is carried out on a grinding machine with a sieve diameter of 1.2 mm and then the zucchini is mixed with chopped white roots, carrots and onions.

Chopped vegetables are fed into the mixer; while the mixer is constantly running, tomato paste, salt, sugar, herbs, spices, and vegetable oil are added according to the recipe. The mixture is heated to 85 0C and served for packaging.

Caviar from boiled zucchini. Boiled (concentrated) zucchini puree to a dry matter mass fraction of 9.5% (according to a refractometer) is fed for mixing. Fried white roots, carrots, and onions are crushed on a grinder or a grinding machine with a 3.5 mm sieve hole diameter and served for mixing.

Mixing boiled zucchini and chopped fried vegetables is carried out in a mixer with the mixer constantly running; tomato paste, salt, sautéed flour, herbs, spices, and vegetable oil are added according to the recipe.

The mixture is heated to 85 0C and served for packaging.

The mass fraction of dry substances according to the refractometer in the finished zucchini caviar must be at least 12.5%.

An example of a recipe for zucchini caviar in %:

The results of monitoring the preparation of caviar are recorded in the journal “Control of Caviar Preparation”.

I recommend that, in order to produce products that comply with regulatory documentation, before sterilization, acidity, chlorides and fat are checked at regular intervals.

How to prepare (make) caviar from zucchini for the winter at home

It’s very easy to prepare delicious caviar for the winter. After all, zucchini is an excellent vegetable. It is not fussy in care, preparation and storage. And its delicate and beloved taste has provided squash caviar with an honorable place in the ranking of the most popular preparations.

• 2 kg of soft zucchini;
• ground pepper to taste (you can use any. I especially like a mixture of peppers);
• a kilogram of onions and carrots;
• 100 grams of vegetable oil;
• 1 large garlic;
• vinegar - about 1 glass;
• salt - 2 tablespoons;
• sugar to taste (if you want a more delicate taste, add in equal parts with salt. If you prefer a saltier snack than a sweet one, 1 teaspoon is enough).

Step-by-step description of the recipe:

1.Chop the zucchini into small cubes. You can cut into larger or smaller pieces. They will eventually turn into puree anyway.

2. Heat an oil fryer and fry the carrots and onions. They also need to be crushed in a convenient way.

3. I usually chop the garlic finely with a knife. It is in this form that it is fully revealed in the dish.

4. Place the overcooked vegetables in a thick saucepan or cauldron. To replace them, simmer the zucchini with garlic in a Dutch oven until it reduces in size and loses some of its moisture.

5. Now add the zucchini to the carrots. Add everything else on the list (not including vinegar) and continue simmering.

If you want a more delicate consistency and taste, add 5 tablespoons of olive mayonnaise at the stage of combining vegetables. GOST, of course, does not provide for this, but it turns out very tasty.

6. As soon as all the ingredients become soft and cooked, you need to grind everything with a blender. After this, let it simmer for another 10 minutes. Don't forget to add vinegar a couple of minutes before turning off the stove.

7. While the caviar was cooking, you had time to prepare the jars. You need to fill them with the resulting snack to the top and screw on the lids. First, they need to stand in an upright position upside down until they cool completely. Then you can safely send them for storage.

Tender squash caviar without vinegar with citric acid

Despite the absence of vinegar, such caviar may not be subject to sterilization, because in this case citric acid is added. It will be very tasty if, in addition to the traditional salt and pepper, you add other spices and herbs to the appetizer.

Cooking time: 1 hour 55 minutes.

Servings: 5.

Ingredients:

• Zucchini – 1.6 kg;
• Carrots – 350 g;
• Onions – 360 g;
• Tomatoes – 400 g;
• Deodorized sunflower oil – 4 tbsp. l.;
• Table salt – 1.5 tsp;
• Granulated sugar - 2 tsp;
• Ground black pepper – 1 tsp;
• Coriander – 0.5 tsp;
• Turmeric – 0.5 tsp;
• Citric acid – 1 tsp.

Cooking process:

1. Peel the washed zucchini, remove the seeds and pulp.
2. Peel and wash the vegetables. Grate the carrots coarsely, cut the tomatoes, zucchini and onions into large cubes.
3. Pour vegetable oil into a cauldron, add carrots there. Simmer for about 5 minutes. Add onion and cook for another 7-10 minutes. over medium heat until onion softens and turns golden.
4. Place the zucchini cubes in the cauldron, after 5 minutes. add tomatoes. Cook over medium heat, stirring occasionally, until the vegetables are cooked, about half an hour.
5. Puree the entire vegetable mixture with a blender until smooth. You should follow safety precautions, not forgetting that the vegetables are hot.
6. Add pepper, turmeric, coriander, granulated sugar and salt into the mixture and taste.
7. After this, cover the cauldron with a lid, otherwise the caviar will splash. Boil the dish for about 35-40 minutes. over low heat, checking and stirring occasionally to ensure it doesn't burn.
8. During this time, sterilize clean half-liter jars and prepare lids for them (wash with soda and boil).
9. At the end of cooking, add citric acid to the caviar, stir and cook for another 5 minutes.
10. Place the hot product into jars and roll them up one by one. Place the jars of caviar upside down under a warm, thick cloth and leave to cool, then store.

​Squash caviar according to an old Scottish recipe

To be honest, we don’t know where the recipe for this squash caviar came to our editors and why it is Scottish. But we know for sure that this is definitely overseas caviar! Perhaps it's all about the apples, raisins, ginger and spices. Squash caviar turns out to have a very interesting taste - as if a drop of mulled wine had been mixed into it. By the way, thanks to this it is also truly winter.

for 3 liter jars

• zucchini – 1 kg
• onion – 500 g
• coriander (grains) – 1 tsp.
• salt - to taste
• black pepper (peas) – 1 tsp.
• green apples – 500 g
• raisins – 500 g
• sugar – 500 g
• ginger root – 25 g
• tomatoes – 1 kg
• white wine vinegar – 600 ml
• cloves – 12 buds

1. Make a cross-shaped cut on the tomatoes, lower the fruits for 1 minute. into boiling water, then immediately transfer to a bowl of ice water. Remove the skin. Cut the tomatoes into small pieces.
2. Peel the zucchini and cut into cubes. Peel the onion and cut into half rings. Peel the apples, remove the core, cut the pulp into cubes.
3. Place the ginger, cloves, peppercorns and coriander cut into pieces into a linen bag.
4. Place all the vegetables in a large wide saucepan, put a bag of spices, pour in vinegar and, stirring, bring to a boil. Reduce heat to low and simmer uncovered, stirring occasionally, 1 hour.
5. Add washed raisins, continue cooking over low heat, stirring, for another 1.5 hours. Remove the bag of spices. Let the caviar cool slightly.
6. Place warm squash caviar in sterilized jars, close with plastic or glass lids (not metal!) and place in a cool place. The caviar will be completely ready in 3-4 weeks.

​Squash caviar according to an old Scottish recipe

Canned food “Caviar from zucchini”. Packing, capping.

Control of the net weight in jars before sterilization is determined by weighing at least 6 jars, the frequency of control is once an hour.

The results of monitoring the net weight of the product and the temperature of the product are recorded in the journal “Net Weight Control”.

The deviation of net weight for individual cans is ±3%.

Filled jars are sealed with lids on seaming machines. After capping, a visual inspection of the cans is carried out, and cans with sealing seam defects and other defects are rejected.

The results of monitoring the disassembled seam of a tin can are entered into the journal “Control of seam”. The frequency of control is once per shift.

The results of monitoring the sealing of a tin can are recorded in the journal “Control of sealing (capping) of canned food.” The frequency of control is once per hour.

The results of monitoring the closure of a glass jar are recorded in the journal “Control of the closure of a glass jar.” The frequency of control is once per hour.

Shelf life of different caviar in the refrigerator

The conditions for transportation and storage of salmon granular and sturgeon caviar are regulated by GOSTs. In accordance with them, such cargo must be transported and stored at a temperature of 2 to 4 degrees .

According to GOST, the manufacturer independently determines expiration dates.

We recommend that you be careful when preserving this delicacy at home. The main rule: always keep purchased goods in the refrigerator. It is better to place the packaging closer to the back wall or in a special compartment, where it is colder than in the general chamber, since the mode of the refrigeration unit rarely meets the established requirements.

Caviar by weight

Sales time for weighted goods is 4 months.

After purchasing, it must be transferred to a plastic container, well greased with vegetable oil, and placed in the refrigerator. The container must be clean, dry and tightly closed.

Caviar should be kept in the refrigerator for no more than 7 days.

Caviar in glass

In accordance with GOST, products are packaged in tin or glass jars.

Glass containers are the safest option, as you can carefully examine the contents.

The storage duration should not exceed 1 year for red and black pasteurized caviar,

8 months - for red granular,

6 months - for black grain.

This applies to hermetically sealed jars that have not yet been opened.

Requirements may differ for other varieties. For example, pike caviar remains fresh for 15 months at -2 to +4. Under the same conditions, cod or capelin eggs will be fresh for six months.

Caviar in factory packaging

There is an opinion that raw materials of dubious quality are packaged in tin cans, since there is no way to evaluate it before opening it and you have to trust only the manufacturer’s information. Thus, the “Red Gold” trademark showed poor results when tested by Roskontrol, but this does not mean that all products packaged in metal cans are of low quality.

The shelf life of the delicacy in an airtight iron jar is 1 year.

Chum salmon caviar is best preserved in this form. After opening, you cannot leave the contents in the same container, since the air will oxidize the metal and the treat will spoil much faster. It must be transferred to a plastic or glass container, stored at a temperature from -5 to +4, and consumed within 3 to 5 days.

Imitated caviar is very popular among consumers. This is a product that in appearance and taste only resembles an expensive delicacy. It is made from protein and gelatin. Many thrifty housewives use imitation to decorate sandwiches or as a filling for homemade tartlets. Packaged artificial treats should be stored in the refrigerator for the time specified by the manufacturer. Simulated eggs should remain open for no more than 12 hours.

Caviar in a container or bag

The optimal containers for storing caviar at home are plastic containers or bags. In this case, the time depends on the presence of air in the package.

The freshness of the product in a vacuum bag is preserved for up to six months at -5 – +4. If the container is not sealed, it is recommended to consume the contents within 1 week.

You can increase the storage of caviar from 1 to 3 weeks by lining the container with ice cubes and sterilizing:

• douse the plastic container together with the lid with a highly salted solution;
• wipe dry with a paper towel;
• lubricate the inner surface with vegetable oil;
• carefully arrange the treats;
• Add oil until a thin layer forms on top.

In plastic

If all conditions are met, the delicacy in sealed plastic will be stored for about 6 months, and after opening up to 4 weeks. Processing a container of red caviar includes the following steps:

• The container is thoroughly washed and rinsed thoroughly so that no particles of detergent remain. Whenever possible, avoid using dishwashing chemicals.
• Plastic containers are immersed in boiled saline solution for 5-7 minutes. Ratio for liquid: 4 tablespoons of salt per 1 liter of boiling water.
• The containers are thoroughly dried.
• The inner surface of the container is lubricated with vegetable oil.

Additional Information

When packaging the delicacy, you need to ensure that the minimum amount of air entering the contents of the container. To do this, the eggs are placed tightly to each other, leaving no empty space.

Canned food “Caviar from zucchini”. Sterilization.

Sterilization of products is carried out in autoclaves.

Canned food sterilization modes:

Storing filled jars for more than 30 minutes before sterilization is not allowed.

Control of the sterilization regime is carried out according to the K-8 magazine “Control of sterilization of canned food” and according to cartograms.

The temperature of canned food at the end of the sterilization process should not exceed 35 0C.

A simple recipe for squash caviar with tomatoes in a slow cooker. Real jam!

This is a way to prepare delicious vegetable preparations at home. Suitable for happy owners of multicookers. The ingredients in it are varied. And their combination is simply amazing! Be sure to try this recipe.

Required Products:

• 1.2 kg of zucchini pulp;
• 250 g white cabbage;
• 2 onions;
• 2 carrots;
• 4 sweet bell peppers;
• 2 large tomatoes;
• 1 dessert spoon of salt;
• 2 dessert spoons of sugar;
• a pinch of ground black pepper;
• rast. oil for frying.

Step-by-step preparation:

Fry all vegetables under a closed lid.

1. Cut the onion into cubes. Turn on the “Frying” mode on the multicooker. Add oil to cover the bottom. Throw the cooked onion into the multicooker bowl. Fry for 5 minutes, stirring occasionally.

2. Cut the carrots into cubes. Pepper - into strips. Add carrots to onions. Mix. Cook for another 5 minutes.

3. Cut the zucchini into cubes. At this time, the vegetables were fried in the slow cooker. Add pepper to them. Mix. Fry for another 5 minutes.

4. Then add the zucchini. Mix. Cook for another 10-15 minutes.

5. At this time, chop the cabbage. Cut the tomatoes into cubes. Add cabbage to the mixture. Mix.

6. And finally, all that remains is to add the chopped tomatoes. Mix.

7. Close the lid of the multicooker. Select the “Baking” mode for 1 hour and press “Start”.

8. Carefully open the multicooker. Mix. Add salt and sugar. Mix again.

9. Grind the vegetables with a blender until pureed.

10. If desired, add ground pepper. Mix. And we arrange the caviar in sterilized jars. Let's roll up.

Turn the workpiece upside down and wrap it in a warm towel or blanket. And we wait until our winter vegetable puree cools down.

Quick squash caviar with pumpkin and cilantro

What’s good about squash caviar is that you don’t need to adhere to the rules at all. No “only onions, garlic and tomatoes”! Want to add pumpkin to your caviar? Please, it will have a wonderful sweetish tint. Didn't find a pumpkin in the middle of summer? Try replacing it with celery root, the effect will be no worse. As for spices, for example, cilantro and parsley will give the recipe a completely different flavor. Just like basil, oregano, marjoram... Here's a reason for you to get creative.

• 3 zucchini
• 250–300 g pumpkin
• half a small head of garlic
• handful of finely chopped cilantro leaves
• 2 tbsp. l. olive oil

1. Peel the pumpkin. Cut it into medium pieces. Drizzle with olive oil, salt and pepper. Place on a baking sheet lined with foil. Place half a small head of garlic there. Bake at 180°C for 10 minutes.
2. Cut the zucchini in half. Remove the seeds with a spoon. Brush the zucchini with olive oil. Carefully place them on the baking sheet next to the pumpkin. Bake for another 10–15 minutes. The pumpkin should bake and become moderately soft, and the zucchini should brown.
3. Take out the vegetables. Cut each clove with a knife and squeeze out the pulp. Place the zucchini and squash in a bowl, add the garlic and a handful of finely chopped cilantro leaves. Beat with an immersion blender. Season with salt and pepper, add 1 tbsp. l. olive oil, stir and let cool. Serve squash caviar with boiled chicken breast.

Quick winter squash caviar with pumpkin and cilantro