You probably tried a shopping zucchini caviar in my life. Well, how did you like? And today you eat the opportunity to learn how to prepare exactly the same, only tastier. Introducing universal review: Kabachk caviar in a slow cooker for a winter simple recipe with tomatoes. Step by step will prepare the most delicious caviar from the zucchini.

This recipe I turned, dealing in the old things of my parents. The fact is that my mom and dad more successful recipes were recorded separately in the notebook. Such a family home culinary book (many in Soviet times did so).

Cabacco caviar in a slow cooker cooked for the winter at home

It turns out ka in the store, even more tastier!

Ingredients:

• Zucchini - half a kilogram,
• Carrot - kilogram,
• Onions - 0.7 kg.,
• Tytomas rubted - 700 grams bank,
• Salt - 3 chain. spoons
• Apple vinegar - 2 table. spoons
• Vegetable oil - 100 ml.,
• Sugar - 2 with half a chain. spoons
• Pepper - at will and to taste.

Multicooker cooking recipe:

1. Furge the carrot in the grater or crushed in the combine. Fraight cut into rings. Stop everything in a slow cooker and add vegetable oil. To put on the "frying" mode for 20 minutes, stirring constantly (you can fry in a skillet).

2. Wash the zucchini and clean from seeds and peel. To cut in cubes. Terched tomatoes and zucchini add to a multicooker to the bow and carrots and put it on the "quenching" mode - for an hour.

3. When the time expires. Transfer to the combine and grind (crushing).

4. Add vinegar, pepper, salt and sugar to the resulting Kashitz and mix. And again put on the "quenching" mode in the microwave for 20 minutes.

5. Prepare sterile banks and decompose the zucchini caviar.

6. Spin. We remove for the winter.

I do not know how you have, and my children love the Kuccachk caviar very much. Just cook how no longer it. Smell like a locust. And they will not prove that it is for the winter - give it yet. Here is such tasty it turns out!

I have articles with zucchini on the billet for the winter:

Bon Appetit!

Take note:

And here is another recipe for kabachkoy caviar for the winter with tomatoes and with Bulgarian pepper.

Kabachk caviar in a slow cooker for the winter: recipe with tomatoes and pepper

Pepper gives caught a kind of spicy taste. And add to an amateur.

What will take:

• Zucchini - 2 slightly more average,
• Carrots - 2 medium,
• Onions - 2 small bulbs,
• Bulgarian pepper - 3 pieces,
• Garlic - 3 teeth,
• Tomato - 4 things,
• Salt - 4 teaspoons,
• Sugar one teaspoon,
• Vegetable oil - two tablespoons.

How to prepare a zucchini caviar for the winter at home in a slow cooker?

1. Vegetables we wonder and clean. The zucchini is better to take young, where less seeds.

2. Carrot to squeeze on a large grater, finely applied onions and garlic. Zucchini and tomato cut into cubes, and pepper on squares.

3. We put a multicooker on the "baking" or "fry" (total time of 20 minutes).

4. 5 minutes fry garlic and onions.

5. Add carrots and fry for another 5 minutes.

6. The remaining 10 minutes launch zucchini.

7. Now it came up for tomato and pepper. We add to our vegetables. I exhibit a slow cooker to "baking" (for these purposes, the "Pilaf" mode can be approached) for 60 minutes.

8. After the time expires, the blender is crushed to a porridge state (the blender's knife is better to use plastic to not damage the bowl).

9. Prepare sterilized banks and covers. Unlock and twist. Remove into the refrigerator.

That's all. Amazing delicious homemade cycling caviar with tomatoes and pepper for the winter is ready!

Without vinegar, such an orcker is stored in the refrigerator. Do not hold it longer than 3 months.

Drink on health!

Description

Kabachk caviar in a slow cooker for the winter is a great solution and a wonderful selection of hostesses who appreciate their time. With the help of such a beautiful household appliance as a multicooker or multicooker-pressure cooker, even the most inexperienced cooks can work miracles and prepare excellent dishes by spending a minimum of time and getting appetizing, fragrant dishes and baking.
We decided to cook with the help of this miracle saucepanus Kabachkov Icra and roll it into banks for storage for the winter. Special ingredients of caviar does not contain, they are all familiar and used by us in daily cooking. The lack of thickeners used in the industrial billet of the Kuccachkaya caviar implemented through trading networks is also a positive factor. We will not add mayonnaise or tomato paste into the Kabachkaya caviar, our recipe is simple and natural.
The lack of preservatives makes a zucchini caviar cooked with their own hands, several times more valuable. In this case, it will not differ from the taste of caviar produced in the food industries. It will also be soft and gentle, slightly sweet and moderately fragrant, will leave a pleasant feeling of summer.
Cabacco caviar low-calorie product, it is great for people who care for their figure. The ease of preparation and speed of this process makes caviar to your favorite dish of hoses of any age, moreover, regardless of the time of year.

We suggest cooking Cabacco caviar of the opportunity in a slow cooker using a simple step-by-step recipe with the photo, and please our households with delicious snack throughout the long winter. The caviar can be stored for the year in the cool room - pantry or basement - under the condition of a constant temperature not exceeding 12 degrees Celsius.

Ingredients

Kabachk caviar in a slow cooker for the winter - a cooking recipe

Cooking Cabacco caviar Let's start with the preparation of carrots. We rinse the root plant in running water, wash the earth well, which fills natural irregularities with a brush. We clean the outer layer with a sharp knife or device for economical cleaning of vegetables. We rub on a large grater and shift in a comfortable dishes. If you have a shock in the kitchen process, the process will go much faster.

The onions purify from the husks, rinse in running water and cut a knife for the quarter: first by half rings, then across them. The same process can be made by means of nozzles in the combine or grinding, because you will still be chopped by caviar. Put the crushed bow into the plate.

Sweet red pepper rinsed well, dried by a towel from natural fibers or paper. We remove the core and seeds. We cut peppers in half, and then on strips. I cut smooth cubes from the stripes. Send to separate dishes.

In the bowl of the multicooker, we pour five tablespoons of vegetable oil. We lay the layer of carrots, onions and peppers and choose the frying mode, or baking in some models, where the frying is not provided by the manufacturer. When vegetables warm up a little, gently mix them with silicone spatula, so as not to damage the coating of the bowl, bottom-up. The frying program lasts no more than 15 minutes, this time is quite enough. If there are few oils, in your opinion, you can pour a couple of spoons in the process of frying.

While vegetables reach ready, they are engaged in zucchini. My running water, separating the fruit and the place of growth of the flower, we dry outside with a napkin, well absorbing water. Cut zucchini on a semiring. Peeling can not be removed: this process is at your discretion. We shift the prepared vegetable into a multicooker's bowl and proceed to the next preparation phase of the Cauccian caviar.

We rinse tomatoes and cut into cubes.

We lay them out to the prepared and roasted mixture of carrots, onions, sweet red pepper and zucchini.

I exhibit the mode of quenching for two hours. Add salt, black ground pepper. Mix the vegetables in the bowl, add spoon-two vegetable oil as necessary, and close the device cover. After one and a half hours, open the pressure cooker. Measure vegetables. We add a garlic peeled from the husk and, washed in running water, a bay leaf. We taste, if necessary, we dress. We leave to steal even half an hour.

While the vegetables in a slow cooker will prepare the banks, the volume of 0.5 liters, in which we will lay caviar, and the covers for long-term storage. We rinse them well in warm water with soda, then we write in running water, and sterilize a couple for three to five minutes each. Prepared banks put on the table and cover with a clean fabric napkin. Covers are also boiling for two minutes, having previously removing elastic bands for sealing.

We take out the bay leaf from the finished caviar, and grind it to a porridge state with a submersible blender directly in the multicooker bowl. It is necessary to do it carefully, so as not to damage the coating of the bowl, and it is not recommended to push, as we will not expose to further thermal processing. It is better if the submersible part is metallic, as such, according to the instructions, you can grind hot. Cooking from zucchini finished when the mass becomes soft and homogeneous.

We shift the resulting fragrant mass into the prepared sterile banks, and immediately ride. Wrap, without turning, a warm blanket for a day. After complete cooling, the banks we end in place of constant storage.

And, of course, we will leave a slightly delicious caviar from the zucchin on the trial of households.

Icresses from fresh zucchini, smeared on a slice of bread, gentle and light dish. A whole treasure of natural vitamins and low calories allow you to enjoy an unforgettable taste of full. Kabachk caviar in a slow cooker - the cooking process is much easier and therefore faster than cooking on the stove. Caviar turns bright color, with a thin aroma of baked vegetables.

Kabachk caviar in a slow cooker for the winter according to the classic recipe, even a novice is subject to a newcomer. She is prepared as in GOST - the recipe was popular and in Soviet times.

Components:

• zucchini - 5;
• carrot of large size - 3;
• bulb 1;
• tomatoes pasta 2 table. spoons;
• lemon juice concentrate;
• salt;
• granulated sugar;
• laurel;
• pepper;
• sunflower oil is 100 ml.

Cooking.

Carefully clean vegetables.

Fail carrots along with a bulb on a frying pan, move to a slow cooker.

Not large pieces cut zucchini, attach to the container. This is also placed here, salt, sugar sand, seasoning, pour oils.

Water does not need, vegetables give a lot of juice. Activate the program for baking and continue cooking for an hour.

During the heat treatment to occur periodically.

5 minutes before the preparation, put a lemon concentrate on the bowl with vegetables 2 table. spoons. It helps keep the product up to 8 months.

Leave the multicooker cover open after shutdown to cooled. Grind over a meat grinder (bay leaf remove).

Sterilize steam banks 10 minutes. Icra from zucchini decompose on banks, continue to sterilize another 20 minutes.

On a note. The paste is replaced with fresh tomatoes in the season, you can use thick ketchup.

General principles of preparation

There are a lot of ways to manufacture a zaqachkaya snack. The dish is allowed to complement mayonnaise, tomato paste or fresh tomatoes, eggplants, spicy spices ...

But the cooking system is almost the same: the vegetables are roasted, grinding, evaporated for density.

Young zucchini can be used completely, cutting only ends from 2 sides. For mature or overripe vegetables - to clean the skin, withdraw tough seeds.

Main ingredients

The main components are:

• tomato paste;
• bulb onion;
• carrot;
• sweet or acute pepper;
• sunflower oil.

In addition to the diversity of spices in caviar, you can add eggplants, mushrooms or even a croup. This is done exclusively at the request of the hostess and gastronomic preferences. Vegetables in a slow cooker are stewed. Some products can additionally fry, but not only zucchini - they are too juicy.

Kabachk caviar in a slow cooker for the winter through a meat grinder

Easy and simple option, but definitely worth attention. The recipe is tested by time and recommends himself exclusively from the positive side. Worth trying!

Products for caviar: 8 kg of zucchini; 1 kg of the bunch of 1 kg of carrots; 1 kg of tomatoes; 250 ml of sunflower oil; 250 ml of tomato paste; salt.

Wash vegetables and clean the skin (seeds).

Zucchini, tomatoes, carrots - all cut in the form of medium cubes or oblong strokes. Grind over the meat grinder.

Onions lean and fry to an appetizing shade.

In a wide capacity, combine vegetables and mix it thoroughly. Place in the container: oil, tomato paste and salt.

Stew on medium heat, having previously stirred all the ingredients.

Reduce fire when the contents start boiled. Continue to stew until the fluid evaporates, and the dish will not become bright orange.

Greens of dill, parsley report 15 minutes before readiness (optional).

Finished caviar to put in banks, in a boiling form, without removing from the stove.

Immediately proceed to rolling, carefully turn the ride banks. Top to cover with a blanket or bedspread.

Now the caviar is ready for long-term storage.

On a note. Use only integer, without damage and disgusting, vegetables.

Recipe in a multicooker with mayonnaise

Preparation of the preparation for the winter with the addition of the mayonnaise sauce occurs along the same scheme as the usual caviar from the zucchini. The only difference is the mayonnaise (in the same quantity as the paste), everything is thoroughly mixed with the contents of the contents. After time, the product is laid out in banks and rolled out.

In a multicooker with tomatoes

1. Prepare all products for cabachk caviar with tomatoes. It is thoroughly washed, remove the skirt and remove the seed part.
2. 1 kg of zucchini, 3 Bulgarian peppers, 2 carrots, 2 onions are cut into small cubes.
3. Multicooker Fill 3 table. Spoons of sunflower oil, crushed products, mix.
4. Supplement the salty dish, black ground pepper and dry dill. Mix.
5. Activate the function in a multicooker "quenching", for 60 minutes.
6. 2 Tomato Cut in the form of cubes, grind 6 pieces of garlic.
7. An hour later to vegetables in a slow cooker to report 3 table. Spoons of tomato paste, tomatoes and slices of garlic. Mix gently.
8. Set the mode ("Cook-Plov" or "Rice") for 60 minutes.
9. When cool, grind a blender.

Delicious, homemade caviar from zucchini for the winter in a slow cooker with tomatoes is ready!

In a multicooker with eggplants

Eggplant-zucchki caviar consists of:

• 2 zucchini;
• 2 eggplant;
• 4 tomatoes;
• 3 Bulgarian peppers;
• 2 bulbs;
• 2 carrots;
• 3 pieces of garlic;
• vegetable oil, seasonings, salt - to taste.

Clean zucchini, eggplants, carrots - thinly cut rings. Onions - medium rings. Bulgarian pepper - in the form of straw, tomatoes can be simply cut by slices.

Getting frozen in a slow cooker, filling in a bottom, sunflower oil. Sprinkle with salt, seasonings. Mix.

Install the function on a multicooker for the pill. 5 minutes before the end - add chilled garlic.

Snack with eggplants give the opportunity to lightly stand out, only then serve to the table.

Recipe Kabachkoe caviar in a slow cooker for the winter with mushrooms

The gentle original taste of the zucked billet with mushrooms should feel every person. For dishes, absolutely any mushrooms are suitable: purchased, assembled in the forest.

Structure:

• 2 fresh zucchini;
• 2 bulbs;
• 2 carrots;
• 200 grams of mushrooms;
• 1 bunch of dill;
• seasonings;
• salt;
• 2 slices of garlic;
• 2 tablespoons grow. Oil.

Wash vegetables well and cleaned. Carrots are enough to grate on a coarse grater, and the zucchini rolls smoothly into cubes. Lukovitsa finely chop.

In the multicooker, load the products, pre-fill the oil. Select mode for frying.

Fry until the products become ruddy.

Move more hot vegetables into a wide container. Grind a blender to homogeneous composition.

Clean mushrooms cut into cubes or small pieces.

The second bulb chop and connect with mushrooms. Activate the frying function.

Distoline's greens rinse thoroughly, grind.

In the mushrooms to report to the caviar, mix, put the mode for extinguishing. Dill, seasonings, salt, chuckled garlic - put to the rest of the vegetables.

In the banks gently place a hot snack. It is thoroughly wrapped in a warm blanket.

After cooling, the product is subject to long-term storage.

In a slow cooker pieces

Components of the workpiece:

• middle volume zucchini - 4;
• bulb;
• middle carrot - 1.5;
• tomato paste - 3 table. spoons;
• sugar - 1 h. spoon;
• sunflower oil - 2 table. spoons;
• taste: Red, Black Pepper, Salt.

Rinse, remove the skirt and remove the seed part, cut into pieces. Carrots - circles, bulbs - half rings.

All ingredients are placed in a slow cooker. Sprinkle with salt, do not touch one third of the hour so that the vegetables give juice. Then pour oil, supplement paste, sugar sand. Activate the extinguishing feature for 120 minutes. Tightly cover with a lid.

Every 20 minutes it is thoroughly mixed.

In finished vegetables put pepper; Salt and sugar sand (if not enough).

Do not make vegetables cool, crush, for example, in a separate container with a blender or several times to grind through the meat grinder.

Puree from vegetables place in the bowl, put for a few minutes, in the same mode.

Covers load into a saucepan with water, leave to boil 2-3 minutes. Take turns into every bank pour 60 ml of water and put (just to lay, and not to put!) In the microwave oven. Set the time 3 minutes and put on the maximum power. Water should evaporate from cans.

To get the bank, fill the fragrant caviar, close the lid and roll.

Homemade cabachk caviar will delight in winter and on any day of the week.

Differences of cooking in different multicookers

A huge range of kitchen appliances is represented on the global market for household appliances. A gentle snack is done in various stove models. Cabacco caviar in Multivarka Redmond, Panasonic, Polanis or Mulinex - the differences in the preparation of the workpiece will not be any.
The most popular brands Redmond and Polanis. In the slow cookers of both species there are frying and extinguishing features that are used during the cooking of the Cauccian caviar. Some hostesses prefer the "Captivity" regime "Soup".

The fragrant and original snack is delicious, regardless of the multicooker model and manufacturer. Excellent tastes of snacks depend on the main ingredients and seasonings, and giving the consistency (puree or pieces) makes it more or less convenient for cooking sandwiches.

From this article, you will learn a recipe for cooking Cabacco caviar in a slow cooker. The recommendations are also given, so that the caviar has turned out to be gentle and necessarily you liked.

Cooking Cooking Tips in Multivark:

1. The size of the zucchini does not matter. It is important that all seeds would be removed. If seeds from the zucchini fall into the caviar, then the consistency will not be so tender. Solid particles from seeds will not decorate this dish.
2. It is important after extingucing to remove the bay leaf and other large spices from the dish. If this is not done, the taste of the zucchini caviar can be spoiled.
3. Tomato paste can be replaced with fresh tomatoes. But before adding to the dish, they need to be put out at least 40 minutes so that the excess fluid evaporates. You can also remove the skin from the tomato. To do this, fresh tomatoes omit in boiling water for about 30 seconds. After this procedure, the skin with a tomato is easily removed and simple.
4. You can add garlic to a more piquant taste. But it is important not to overdo it with this ingredient. It is enough 1-2 poles.
5. Greens - dill, parsley, celery and other spicy herbs is better added to the finished dish. When extinguishing the color of the greenery becomes dark and the dish looks not so appetizing, as I would like.
6. To get a zucchini caviar in a multicooker with taste how purchased, add 15 minutes before the end of the preparation of two tablespoons roasted in the flour frying pan.

This dish is very versatile, often it is smeared on bread, or for example, on pancakes from zucchini.

In Icru, you can add a couple of pieces with a couple of pieces to the cavard. In addition, if you freeze fresh zucchini, cut in cubes and some other vegetables - billets for zucchini caviar, then you can cook it at any time.

Cooking time: up to 3 hours

Ingredients:

• zucchini 4-5 pieces;
• 2-3 large carrots;
• bulb onions;
• tomato paste;
• lemon juice concentrate;
• salt, sugar, bay leaf, pepper;
• vegetable oil.

How to cook zucchini caviar in a slow cooker

Vegetables clean. Carrots with bow separately fry in a frying pan

Shift the roast in the bowl of the multicooker

Zucchini cut into small cubes. We put everything in a slow cooker. Add 2 tablespoons of tomato paste, sugar salt, spices. We pour vegetable oil, approximately half a cup. You can use fresh tomatoes, two medium-sized things, to pre-give it boiling water and remove the skin, cut into small pieces

You do not need to add water because vegetables and so many own juice will be given. We put on the "Baking" mode. For 60 minutes
Do not forget to periodically stir our zucchini caviar in a slow cooker.

You can prepare unattended in the "pilaf" mode with a constantly closed lid if the liquid remains the multicooker itself will turn off, in this case, if the bowl is filled almost to the edges - the caviar will be prepared to 3 hours. But in the "Baking" mode, juice will evaporate faster

We add a lemon concentrate five minutes before extinguishing, approximately 2 tablespoons. Need to try. Thanks to him, the Kucchini caviar cooked in a slow cooker can be stored not only in the refrigerator, but also in the basement about 8 months.

After turning off the multicooker, we leave the zucchini caviar to cool a little cool

Important! Before grinding, be sure to remove the bay leaf! You can use blender

Caps with coarse covers and sterilize in the water bath for about ten minutes.

We decorate a zucchini caviar to banks and put on sterilization of minutes for twenty days from the moment of boiling water in a saucepan

We close the lids, you can be twisting if you want to read the sealing machine

Kabachk caviar in a slow cooker is ready!

Bon Appetit!

Piquant zucchki caviar in a slow cooker

Time for preparing:1 hour 30 minutes

For amateurs of sharpness, we offer a recipe for a kabachkaya caviar in a slow cooker with a set of various spices, the so-called "piquant". This option is already, of course, not for children and far from dietary. In fact, it is even a sauce that complements a piece of roasted black bread with butter or a meat dish. Prepare in a wonderful assistant such a dish is also easier than simple.

Caviar from the zucchini is dangling in the season when homemade vegetables can be bought at the market at affordable prices in large quantities. It makes her almost every mistress, because it is even more nostalgia, food from childhood, starting with kindergartens, in which today it is necessarily included in the diet. Caviar serves both a festive table, and on a casual dinner. Jars with such blanks should always be in the storage room or basement. Of course, it's easier to go and buy a shopping option, but does it compare with home made with love from fresh delicious products!

Ingredients:

• zucchini - 1kg;
• onion - 500 g;
• carrot - 600 g;
• pepper Sweet Bulgarian - 150 g;
• tomato paste - 40-50g;
• vegetable oil - 90-100 ml;
• garlic - 30 g;
• sugar - pinch 10 g;
• curry powder - pinch 10 g;
• coriander - pinch 10 g;
• nut nut - pinch 10 g;
• salt, fragrant and black ground pepper.

How to make a savory caviar from zucchini in a slow cooker

Cut the finely onion and garlic, turn on the multicooker in the "frying" mode, pour a couple of tablespoons of refined vegetable oil, wait until the bowl is warmed and fry until half ready, i.e. Saved a little.
Add all spices and sugar to tomato paste, put it in a bowl to the bow, mix neatly wooden or silicone spatula and continue to fry no more than five minutes.
In advance to cut into cubes, all washed purified vegetables: zucchini, carrots, bell pepper.
Place them in a slow cooker to roast, pour the remaining vegetable oil. Protect the mode to "quenching" for 60 minutes.
Preparation Leave to cool in a closed multicooker. Then grind a blender and can be served to the table.
Such a zucchini caviar can be preserved for the winter as well as described the first recipe above.
Bon Appetit!

Kabachk Icra in a multicooker according to GOST

Time for preparing:1 hour 30 minutes: 1 liter

This recipe for cooking kabachkoy caviar got from my mom, she - from her grandmother. This dish was (and it remains) one of the most popular billets for the winter in each family during the Soviet Union. I adapted the recipe for cooking in a slow cooker, which simplified the process very much !!!

In our country, the cultivation of cabbage and zucchini is a long tradition, also love to cook zabachkov jam with lemon. In general, the caviar of vegetables is always in sufficiency and DPZH do not need to resort to the help of the market). Of course, I get caviar in large quantities, I spin it in the medium-sized jars - 600-800ml, so that it was enough to eat two times.

The recipe itself - how to prepare a zucchini caviar in a slow cooker - over for many years it is turned up to a milligram, it is this option that one - which was before in mass production, many want to remember the favorite taste - because try - prepare yourself!

Ingredients:

• babies - preferably young, already cleaned from seeds and skin - 2 kg;
• tomato paste - 200g;
• purified onions - approximately 90g;
• carrots - 130g;
• vegetable refined oil (better sunflower) - 90g;
• ground pepper fragrant and black - 1-2 grams;
• salt - 15-20g;
• sugar - 20gr

How to prepare a delicious zucchini caviar in a multicooker according to GOST as in childhood

First of all, we prepare offices. Zucchini I prefer to take the young, there are almost absent seeds in them, and if there is, there are such tiny that they will not notice them, but they have grown appropriately, with a solid shell. In addition, the pulp of young more fleshy.
Cleaning from the peel at mandatory order, cut along in half and embroider the part with the seeds, a tablespoon or a knife. Cutting cubes about 1 cm per 1 cm, you can slightly larger.

Purified Washing Carrot Truck on the grater, it is possible on a large - so faster, onions - cutting cubes.

Multicooker I am ironing on solve "frying" and pouring oil. When it will warm up - put onions, carrot zucchini - fry, until the latter will become reddish, such as transparent, about 5 minutes, maybe a little more.

I lay out the workpiece of our zucchini caviar from the multicooker bowl in the dishes (oil, too, thump with vegetables), in which you can mix the blender. Very shredy! Return back to the Multi and I put the "quenching" mode for 40 minutes. Leave the lid open - it is important that the caviar boils, i.e. Excessive liquid with steam and condensate left the mixture.

I lay out tomato paste, pepper, salt, sugar and carcass on this mode for another 20 minutes.

At this time, we prepare dishes for conservation - sterilize washed jars. Covers braid in boiling water for a couple of seconds and before blockage for reliability I also lower them in boiling water.

As soon as the Kabachk caviar in a slow cooker will prepare, lay it out on the jars and clog the machine.

First, I first put the bottom, I put on the floor on the bedspread and they cover it from above to the cooling per day, then in the basement.

Bon Appetit!

Shopping caviar from zucchini taste, probably know and love everything. I suggest hostess your own easy way to prepare in a slow cooker. Kuccachk caviar in a slow cooker is the same delicious as shop. This wonderful, simple recipe will like you so much that you will never return to the purchase of Kabachkaya caviar.

And even the hostess, who previously never faced the preservation, will be able to do this way for the winter. Cabuccus Icra in a slow cooker is super-personal and with minimal fat content.

So, what we need to prepare a simple home billet with rapid sterilization cans.

Products:

• 4 medium zucchini;
• 1 big bulb or 2 small;
• 1-2 medium carrots;
• 3 tbsp. spoons of tomato paste;
• 1 tsp. Sahara;
• 2 tbsp of vegetable oil;
• salt to taste;
• red pepper to taste;
• black pepper to taste.

Inventory:

• multicooker;
• meat grinder or submersible blender (preferably last);
• 2-3 Banks for 0.5 l with lids for airtual or twist.

How to make a zucchini caviar in a slow cooker

Cooking Cabacco caviar begin with the fact that the vegetables indicated in the recipe is mine and clean. If the zucchini is young, you do not need to clean them from the skin. But my zucchini was poured, so I cleaned.

After we were all waved and cleaned, you need to nourish the vegetables with pieces. I cut carrots with thin plates or circles, onions - half rings, as you can see on this photo.

Zucchini cut a cube, but can be risks.

All vegetables need to be placed in a multicooker's bowl, sprinkled with salt. In such a state, vegetables should begun for about 20 minutes to give a little juice. No water, no tedious singers of seeds we do not need. After the zucchini "will pay", we need to pour sunflower oil, add a tomato paste and sugar, turn on the multicooker to the extinguishing mode for 2 hours with a closed lid.

Periodically, once every 10-15 minutes do not forget to stir vegetables.

ATTENTION: Zucchini will give a lot of fluid. Therefore, even if you first it seems that vegetables can hazard - pardimate and do not add extra liquid. It will take quite a bit of time and zucchini will give so much fluid that the quenching will occur in its own juice.

When vegetables are extinguished, try them on salt and sugar, add pepper to taste. If the fluids are too much, continue in quenching when the multicooker's open cover is another 5-10 minutes to evaporate the excess liquid. Then, without waiting for the cooling, grind the vegetables with a submersible blender directly in a multicooker bowl or double the stewed vegetables through the meat grinder.

Grinding to the puree state Vegetables Return to a slow cooker and warm up a couple more minutes in extinguishing mode.

Meanwhile, banks and covers for them. I simply do this procedure. The covers are immersed in a saucepan with water and boiling a couple of minutes. In each of the cans pour 50-60 grams of water and put them on the rotating pallet of the microwave. I do not put, namely a lie. Three half-rolled banks come into my microwave at once, and you are focusing on the volume of your oven. We turn on the microwave to the maximum power for 2-3 minutes, while water from the cans is evaporated.

Everything else, according to the standard scheme, got a jar from the microwave, filled it with hot caviar straight from the slow cooker, closed with a capped lid and rolled out the Dedovo way. Everything!

Beautiful and bright, tasty and helpful sacking caviar in the microwave cooked ready for wintering.

In winter, she will delight you every day both on weekdays and a festive table. It is especially recommended to use it with a piece of black bread and a boiled egg. Understatell, try to prepare for the winter homemade catering caviar in a slow cooker without sterilizing cans with a finished product.