Squash caviar is a delicate preparation for the winter. How to cook caviar from squash in a cauldron, slow cooker and oven

Culinary secrets

Squash deserves the attention of a housewife who cares about the health of her loved ones. They contain substances that help strengthen vision, prevent premature aging of cells and the occurrence of cancer, reduce the risk of cardiovascular diseases, improve metabolism, strengthen the immune system, and relieve depression. A significant part of the benefits persists even after cooking the vegetable. Therefore, squash caviar is not only tasty, but also a healthy snack.

However, plate pumpkin, as squash is also called, is a specific vegetable. To obtain delicious caviar from this product, you need to know a few secrets.

Squash has now become so popular that breeders are developing varieties of various shades. If you like to surprise guests and loved ones with unusual culinary masterpieces, try making an appetizer from colored squash. Using ordinary light-colored vegetables similar in color to zucchini, you will get caviar of a traditional color, reminiscent of zucchini.
Ripe squash has very dense flesh, rough and thick skin, and large seeds. They must be cleaned before being used to obtain caviar. It will be easier to do this if you immerse the fruits in boiling water for 5 minutes, then bathe them in cold water. Pulp with large seeds also requires removal. Due to the laboriousness of preparing mature squash for canning, many people prefer to use only young vegetables, although they are more expensive. However, mature squash can also be used to prepare vegetable caviar.
Young squash is not only tastier, but also healthier than old ones, so if you have the opportunity to choose, it is still better to give preference to them.
Squash requires quite a long heat treatment, especially if they are mature, so caviar from them is usually made without sterilization. To soften vegetables, they are usually stewed, sometimes baked or fried. The choice of the nature of heat treatment depends on the specific recipe.
It is more convenient to grind vegetables to a puree after heat treatment, when they become soft. To do this, they can be crushed with a blender. This method is the most convenient. You can also rub them through a sieve, but this will take a lot of time and effort. If you need to do without the help of kitchen appliances, but save energy, just simmer the squash longer, then stir the vegetables - they themselves will turn into a mass that has the consistency of vegetable caviar.
It is convenient to mix the chopped vegetables with a whisk. You can also beat them with a mixer.
When boiling, vegetable caviar gurgles and “shoots.” To avoid getting burned, cover the pan with a lid. To stir the vegetable mass, lift the lid without removing it completely. To stir the dish, use a ladle, spoon or spatula with a long handle.
Sterilization of jars and lids is an operation that cannot be skipped when preparing vegetable caviar for the winter. How you sterilize the container does not matter.
Jars of caviar can be closed with metal lids that can be rolled with a key or with screws. But polyethylene lids are not suitable for this.

Patisson caviar is not a capricious preparation. These canned foods do not spoil even when stored in a heated room. Therefore, they can be kept not only in the cellar or basement, but also in the apartment (in the kitchen or pantry). However, in a cool place, caviar from squash will stand better and retain good organoleptic qualities not for a year, but for two or three.

Cooking features

Squash, also called plate pumpkin, is grown today in a variety of colors. Any type of squash is suitable for preparing vegetable caviar. Using vegetables in bright colors, you will make an unusual snack. Regular light squash will produce caviar of a traditional color.
To prepare a snack, it is advisable to choose young fruits. You just need to wash them, dry them and chop them, following the instructions in the recipe. Ripe vegetables should be peeled and seeds removed. The peel will be easier to peel if you boil the fruits for a few minutes, then cool in cold water.
To give the appetizer the consistency of caviar, squash and other vegetables are rubbed through a sieve, turned through a meat grinder or crushed in a blender. Raw vegetables are less susceptible to such chopping than those that have already undergone heat treatment. Therefore, squash and other snack components are often boiled, stewed, fried or baked until softened before chopping.
Jars for caviar must be washed with soda and sterilized, otherwise the canned food will not last long. The method of sterilizing the jars does not matter. This procedure can only be abandoned if the jars are sterilized later along with the snack, but this technology is considered labor-intensive and is rarely chosen.
Cover the workpiece with metal lids to ensure tightness. Plastic ones will not cope with this purpose. Lids must be sterilized before use. They are usually boiled for this purpose.
Squash does not have pronounced organoleptic qualities, so caviar from them is almost always prepared with tomatoes or tomato paste. To improve the taste of the finished dish, it also often includes onions, carrots and some other vegetables, as well as spices and herbs.

You can store caviar made from squash at room temperature, although canned food always costs better in a cool place. The minimum shelf life of the product is a year, but usually it does not deteriorate for two or even three years.

Do squash taste different from zucchini?

Yes

90%

10%

Voted: 20

Classic recipe for squash caviar “You'll lick your fingers”

What you need (for 3 l):

squash - 1.5 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
tomatoes – 1.5 kg;
garlic – 1 head;
sugar – 15-20 g;
salt – 15-20 g;
table vinegar (9 percent) – 60 ml;
refined vegetable oil – 0.2 l;
capsicum (optional) - to taste.

How to cook:

Sterilize 0.5-1 liter jars by holding over steam or in the oven for 15-20 minutes. Let them cool a little and dry.
Boil the lids. If they have a rubber seal, it is better to remove it while boiling and then return it to its place.
Wash the vegetables. Peel the onions and carrots. If the squash is large, they also need to be cleaned by first boiling them for 5 minutes and cooling.
Cut the squash into slices, remove the pulp and seeds.
Cut the carrots into medium pieces.
Chop the onion as finely as possible.
Grind carrots, tomatoes, squash and garlic separately through a meat grinder. Important: Do not mix the vegetables at this stage.
Heat the oil in a saucepan with a good non-stick coating or in a cauldron, put the onions and carrots in it. After 10 minutes, add the squash to them. Simmer the vegetables over low heat for half an hour, then add the tomato puree. Continue to simmer the vegetables for the same amount of time.
If you want the caviar to have the most delicate consistency, rub it through a sieve. If you are happy with the crumbly texture, move on to the next cooking step.
Add sugar, salt, garlic and pepper. Simmer the caviar for 5 minutes.
Pour in vinegar, stir, remove from heat.
Place the caviar in previously prepared jars and roll up the container.

Delicate squash caviar made according to the given recipe will appeal to both adults and children.

Tip: when cooking for children, do not add pepper to the appetizer.

Squash caviar with tomato paste

What you need (for 3 l):

squash - 4 kg;
carrots – 0.5 kg;
onion – 0.25 kg;
garlic – 1 head;
table vinegar (9 percent) – 100 ml;
tomato paste – 100 g;
sugar – 20 g;
refined vegetable oil – 150 ml;
water – 150 ml;
salt, pepper - to taste.

How to cook:

Peel the squash, cut in half, and scoop out the seeds with a spoon. Cut the pulp, cleared of all excess, into cubes about 1 cm in size.
Peel the carrots and cut into small cubes or strips.
Cut the onion into small pieces.
Heat the oil in a cauldron or deep frying pan. The volume of the dish must be sufficient to accommodate onions, carrots and squash, otherwise the vegetables will have to be fried in parts.
First add the onion to the oil, after a couple of minutes add the carrots, after 7-8 minutes add the squash. After 10 minutes, transfer the vegetables from the frying pan to the pan in which further cooking will take place.
Pour water into the pan. Simmer its contents for half an hour.
While the vegetables are stewing, you have the opportunity to sterilize the jars, do not miss it.
Add finely chopped garlic and tomato paste, stir. Boil the vegetables for 5 minutes.
Blend the contents of the pan with an immersion blender. You can chop the vegetables in a blender glass, but then you will have to add them in small portions.
Add sugar and salt to the vegetable puree and season to taste. Pour in vinegar and stir.
Bring the squash caviar to a boil and place in the prepared container.
Turn the jars of caviar over and cover with a blanket. Let them cool in a steam bath. This is a kind of sterilization that increases the resistance of canned food to unfavorable storage conditions.

After cooling, the jars of squash caviar can be taken to the basement, pantry or other room where you usually store supplies for the winter.

How to properly store workpieces

Caviar is well stored for two years from the date of harvesting. It is best to keep jars with the preparation in the refrigerator or a regular basement.

When preparing canned food, squash is not as popular as zucchini. But in vain, because winter squash caviar is in no way inferior in taste to squash caviar, and even turns out more tender.

Both young and old squash are suitable for caviar. Young vegetables can be used together with the skin. The seeds are also left because they are not yet fully formed and cannot spoil the appearance and taste of the caviar. As for old squash, the thick peel and large seeds should be removed so as not to disturb the delicate consistency of the caviar.

Provençal squash caviar with mayonnaise and mustard

What you need (for 3 l):

squash – 3 kg;
garlic – 5-6 cloves;
vegetable oil – 120 ml;
tomato paste – 100 ml;
mayonnaise – 100 ml;
table mustard – 10 ml;
water – 0.3 l;
table vinegar (9 percent) – 30 ml;
sugar – 60 g;
salt – 30 g;
ground paprika – 3 g;
hops-suneli – 3 g;
ground black pepper – 3 g.

How to cook:

Cut the squash, peeled and seeded, into medium cubes, place in a saucepan, add water, simmer until soft, then puree in a blender.
Place mayonnaise, mustard, tomato paste and pressed garlic into a container with squash puree. Add spices, salt, sugar. Mix the ingredients. As a result, the mass should become homogeneous and monochromatic.
Cover the pan with a lid and boil the squash caviar for 15 minutes.
Pour in vinegar and stir. Continue simmering the appetizer for 5 minutes.
Distribute the delicate caviar into sterilized jars, seal them tightly, turn them over and cool in a steam bath.

Don't be confused by the presence of mayonnaise in this dish. There is not enough of it to make the snack unhealthy and high in calories.

Caviar according to this recipe is low-calorie, because it does not even contain vegetable oil.

Spicy squash caviar with bell pepper

What you need (for 3 l):

squash – 3 kg;
tomatoes – 1 kg;
carrots, onions, bell peppers – 0.5 kg each;
garlic – 2 cloves;
hot capsicum – 1 pc.;
sugar – 45 g;
salt – 30 g;
refined sunflower oil – 180 ml;
apple cider vinegar (6 percent) – 40 ml;
dill, parsley, ground black pepper - to taste.

How to cook:

Wash the vegetables, dry them, cut into strips.
Separately fry the onions, carrots, squash and bell peppers.
Grind the fried vegetables, as well as tomato slices, garlic cloves, pieces of hot pepper and herbs through a meat grinder or chop using a blender.
Stir the vegetables. Simmer them for 10-30 minutes until the caviar seems thick enough.
Add salt, pepper, sugar, vinegar. Stir. Simmer for another 5 minutes.
Place squash caviar in pre-sterilized jars. After rolling up the containers, turn them over and wrap them up.

The next day, the jars of caviar can be returned to their normal position and transported to a place of permanent storage. This is usually a storage room or basement.

Recipes from pre-prepared squash

In addition to raw pumpkin, you can also use fried or baked vegetables to prepare the preparations. This will give a familiar dish a new taste and aroma.

1.5 kg squash;
3 large onions;
4 tablespoons of tomato paste;
0.5 tablespoon of vinegar;
spices - to taste.

Cooking method:

Did you know?
In terms of lecithin content, squash is second only to eggs.
To prepare this caviar you will need:

5 kg squash;
1 kg of carrots and onions;
1.5 kg of ripe tomatoes;
5 tablespoons of salt;
0.5 heads of garlic;
3 pieces of hot pepper;
0.5 glasses;
3 tablespoons sugar;
1 glass of oil;
greenery.

Cooking method:

Video: how to prepare caviar from fried squash

Spiced squash caviar

What you need (for 3 l):

squash – 3 kg;
tomatoes – 1 kg;
carrots – 0.5 kg;
onion – 0.5 kg;
sugar – 120 g;
salt – 30 g;
curry seasoning – 6 g;
Provençal herbs – 15 g;
table vinegar (9 percent) – 60 ml;
vegetable oil (refined) – 120 ml.

How to cook:

Grate the carrots and squash, finely chop the onion.
Cut the tomatoes in half, grate, and at the same time separate the pulp from the skin.
Pour oil into a cauldron or thick-walled pan, add grated vegetables, including tomatoes, and finely chopped onions.
Simmer the vegetables for half an hour. During this time, prepare the container.
Add salt, sugar, curry and Provençal herbs to the vegetable mixture. After stirring the vegetable mixture, simmer for 5 minutes. Add vinegar, simmer the same amount.
Distribute the snack among the prepared containers. Leave the jars of caviar upside down under a blanket, blanket or other warm item to cool.

The caviar according to this recipe is very aromatic. It will also be tender if you beat it with a blender or rub it through a sieve before adding spices, but then it will take much more time to prepare the canned food.

Patisson caviar with aromatic roots

What you need: (for 2-2.5 l):

squash – 0.2 kg;
tomatoes – 0.5 kg;
carrots – 0.3 kg;
onion – 0.3 kg;
celery root – 50 g;
parsley root – 25 g;
parsley – 30 g;
salt, sugar – 10-20 g each;
vegetable oil – 120 ml;
garlic - to taste;
table vinegar (9 percent) – 60 ml.

How to cook:

Fry finely chopped onion and coarsely grated carrots until soft.
Brown the sliced squash separately.
Grind the fried vegetables using a meat grinder or blender.
Using a blender, meat grinder or grater, turn parsley roots, celery and garlic into a gentle puree.
Blend the tomatoes with a blender.
Combine tomato puree with chopped squash, carrots and onions. Add roots, oil and salt to them.
Boil the vegetable mixture to the desired thickness.
Add vinegar, boil the caviar with it for 2-3 minutes.
Fill pre-sterilized jars with caviar. Place them bottom down and cool in a steam bath.

There are no hot or spicy seasonings in this snack, but the roots make it no less aromatic than caviar cooked with spices.

Baked squash caviar

What you need (for 1.5 l):

squash - 1.5 kg;
onion – 0.3 kg;
tomato paste – 0.2 l;
refined oil – 60 ml;
cloves - 1 umbrella;
allspice – 2 pcs.;
salt, sugar - to taste;
vinegar essence (70 percent) – 5 ml.

How to cook:

Cut the squash, peeled and seeded, into slices, place on a greased baking sheet and bake for 20 minutes in an oven preheated to 180 degrees.
Fry the onion, finely chopped, in the remaining oil.
Puree the baked squash using a blender or other convenient method.
Mix squash puree with fried onions and tomato paste. Add salt and sweeten.
Grind the spices in a mortar or grind them using a special mill, add to the vegetables.
Simmer the vegetable puree for a quarter of an hour, pour vinegar into it and boil for another 5 minutes.
Fill the container prepared in advance with vegetable caviar.
Close the jars tightly and place the lids down. Place a blanket over the jars and leave them until the morning.

The taste of caviar from baked squash is exquisite and rich. No gourmet will refuse such a snack.

Caviar from fried vegetables

Any housewife can prepare caviar from squash using an easy photo recipe. The combination of sweet and hot peppers will give the caviar a unique taste, and greens will add aroma:

squash - 5 kg;
carrots - 1 kg;
kilogram of onions;
ripe tomatoes - 1.5 kg;
salt - 5 tbsp. l.;
half a head of garlic;
greenery;
3 hot peppers;
half a glass (50 ml) of apple cider vinegar;
3 tbsp. l. Sahara;
a glass of oil.

How to cook:

Caviar from zucchini and squash

What you need (for 3 l):

zucchini and squash - 2 kg each;
onions, carrots, bell peppers – 0.5 kg each;
tomato paste – 100 g;
water – 0.2 l;
sugar – 40 g;
salt – 20 g;
apple cider vinegar (6 percent) – 60 ml;
sunflower oil – 0.2 l.

How to cook:

Cut the vegetables into strips and fry separately in vegetable oil.
Chop the fried vegetables in any way convenient for you, put them in a saucepan.
Add tomato paste diluted with water.
Simmer until there is no excess liquid left in the vegetable mass. This will take about an hour.
Add remaining ingredients. Simmer the squash-squash caviar for 10 minutes after it starts to gurgle.
Place the snack in sterilized jars. Seal the container hermetically and leave it under the blanket until the morning. The jars must be turned over before covering them with a blanket.

Zucchini and squash go well together. The vegetable caviar they make is incomparable, you'll just lick your fingers!

Quick vegetable caviar

If guests suddenly arrive unexpectedly, you can quickly prepare caviar from squash in a slow cooker. It is enough to add vegetables and turn on the device, and spend the remaining time before the guests arrive for yourself.

Prepare vegetables: