Squash caviar in a sleeve for winter

This recipe is for those who do not like to stand near the stove for a long time! For squash caviar in the sleeve for the winter, you do not need to fry anything, boil and stir for a long time so that it does not burn. It is enough to wash and chop the vegetables, beat them with a blender. The preparation turns out to be very tasty and dietary, since there is little oil in it.

hallen-bunny

The author of the recipe

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Composition / ingredients

Servings:

Zucchini

Tomatoes (small)

Bell pepper

Onion

Carrots (small or two medium)

Sunflower oil

Salt

to taste

Ground black pepper

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 40 % 4 g

Carbohydrates 50 % 5 g

62 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h 30 min

Step 1:
How to make squash caviar in a sleeve for the winter? Prepare the zucchini, peel them. Young zucchini can not be cleaned. Wash and peel all other vegetables well. Remove the core with the seeds from the pepper.
Step 2:
Slice the zucchini. The method of slicing is not important here. It can be cut into cubes, rings, cubes, large or small.
Step 3:
Cut all the other vegetables in the same way, put them in a large bowl.
Step 4:
Add salt, a little ground black pepper and three to four tablespoons of vegetable sunflower oil. Mix well.
Step 5:
Put everything carefully into the baking sleeve. Place the sleeve itself on a baking sheet.
Step 6:
Make several punctures with a toothpick so that the sleeve does not burst when heated. Put it in the oven to bake for 60-70 minutes at a temperature of 180 degrees.
Step 7:
It remains only to kill the vegetables with a blender. To do this, put the baked vegetables in a deep bowl. So that the caviar is not too liquid, drain the excess vegetable juice that has been released into a separate container.
Step 8:
Beat the squash caviar with an immersion blender until smooth, adding the drained vegetable juice, bring to the desired consistency. Spread the caviar on dry sterilized jars. Boil the lids for spinning caviar for the winter for 5 minutes in a saucepan with water. Squash caviar is a very capricious preparation in storage because of the carrots in the composition, so additionally sterilize the caviar jars in a saucepan with water. Put a towel on the bottom of the pan so that the jars do not burst
Step 9:
Sterilize 500 gram cans of caviar for 15 minutes, 650-700 gram cans for 20 minutes, liter cans for 30 minutes. The moment when the water begins to boil in the pan is considered the beginning of sterilization. The finished caviar from these products is obtained about a liter. I got a full 700 gram jar and a little left to eat. Without sterilization, such caviar is stored for a week in the refrigerator.

Bon appetit!

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