Squash caviar with bell pepper through a meat grinder

In Bulgarian pepper, it is better for caviar to take fruits of bright red or orange color, remove the peduncle, cut it into pieces suitable for grinding in a meat grinder. Red or orange pepper will add an additional orange color to the caviar. Now a food processor is more often used for grinding - the result is almost the same.
Young zucchini (or mature - with them the result will also be good, but with young caviar it turns out much more tender) you also need to wash, drain and cut into pieces for grinding.
Pass the prepared vegetables through a meat grinder.
Similarly process fresh tomatoes and onions: wash, peel the onion and pass through a meat grinder.
Prepared vegetables - they are in a puree-like state after grinding in a meat grinder - put in a cauldron, add salt, sugar, sunflower oil, mix and simmer under the lid for half an hour.
When 30 minutes have passed, add the garlic crushed in the garlic press, continue stewing for another 15-20 minutes. Then you have to pour in the vinegar, let the total mass boil again and boil for a couple of minutes all together. To taste the caviar - adjust the salt and sugar, if you need to add, you can add ground red or black pepper if desired.
If you take and punch the finished caviar with an immersion blender, you will get a very lush and tender caviar.
While the caviar is cooking, you need to prepare the container - I wash the cans thoroughly and send them to the microwave at the rate of 2 minutes per jar, pouring a little water on the bottom of each. I lower the lids into boiling water and boil for 5 minutes.
Fill pre-sterilized jars with boiling caviar with overflow over the edge - it is better to use small jars for caviar preparation so that the caviar can be eaten once or twice when you open it.
Close the caviar with boiled lids and send it "under the fur coat" until the caviar cools completely. Store in a cool place for up to a year.