Homemade squash caviar in a slow cooker

And even a housewife who has never encountered canning before can make preparations for the winter in this way. Squash caviar in a slow cooker turns out super natural and with minimal fat content.

So, what do we need to prepare a simple homemade preparation with quick sterilization of jars.

Products:

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

Inventory:

• multicooker;
• meat grinder or immersion blender (preferably the latter);
• 2-3 0.5 liter jars with lids for rolling or twisting.

How to make squash caviar in a slow cooker

We begin preparing squash caviar by washing and peeling the vegetables indicated in the recipe. If the zucchini is young, there is no need to peel it.But my zucchini was spoiled, so I peeled it.

After we have washed and cleaned everything, we need to chop the vegetables into pieces. I cut the carrots into thin slices or circles, and the onions into half rings, as seen in this photo.

I cut the zucchini into cubes, but you can also cut it into rings.

All vegetables should be placed in a multicooker bowl, sprinkled with salt. In this state, the vegetables should stand for about 20 minutes to give some juice. We don’t need any water, no tedious picking out seeds. After the zucchini “cries”, we need to pour in sunflower oil, add tomato paste and sugar, turn on the multicooker to simmer for 2 hours with the lid closed.

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

Attention: the zucchini will release a lot of liquid. Therefore, even if at first it seems to you that the vegetables may burn, be patient and do not add additional liquid. Very little time will pass and the zucchini will give so much liquid that the stewing will take place in its own juice.

When the vegetables are stewed, taste them for salt and sugar, add pepper to taste. If there is too much liquid, continue simmering with the multicooker lid open for another 5-10 minutes to evaporate the excess liquid. Then, without waiting for it to cool, grind the vegetables with an immersion blender directly in the multicooker bowl or pass the stewed vegetables through a meat grinder twice.

Return the vegetables, chopped to a puree, into the multicooker and heat for a couple more minutes in the stew mode.

Meanwhile, prepare jars and lids for them. I do this procedure simply. I immerse the lids in a saucepan with water and boil for a couple of minutes. I pour 50-60 grams of water into each of the jars and place them on the rotating tray of the microwave.I don’t bet, but I lay down. My microwave fits three half-liter jars at once, and you are guided by the volume of your oven. Turn on the microwave at maximum power for 2-3 minutes until the water from the jars has evaporated.

Everything else follows the standard procedure - take the jar out of the microwave, fill it with hot caviar straight from the multicooker, close it with a boiled lid and roll it up in the old-fashioned way. All!

Beautiful and bright, tasty and healthy squash caviar cooked in the microwave is ready for the winter.

In winter, she will delight you every day, both on weekdays and at the holiday table. It is especially recommended to use it with a piece of black bread and a boiled egg. Be sure to try preparing homemade squash caviar for the winter in a slow cooker without sterilizing the jars with the finished product.