Everyone probably knows and loves the taste of store-bought zucchini caviar. I offer housewives my simple method of cooking in a slow cooker. Squash caviar in a slow cooker turns out just as tasty as store-bought. You will love this wonderful, simple recipe so much that you will never go back to store-bought squash caviar again.

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.

In the meantime, 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 slow cooker, 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.

From this article you will learn a recipe for making squash caviar in a slow cooker. Recommendations are also given to ensure that the caviar turns out tender and you are sure to like it.

Tips for cooking squash caviar in a slow cooker:

1. The size of the zucchini doesn't matter. It is important that all seeds are removed. If zucchini seeds get into the caviar, the consistency will not be as tender. Solid particles from the seeds will not decorate this dish.
2. It is important to remove bay leaves and other large spices from the dish after stewing. If this is not done, the taste of squash caviar may be spoiled.
3. Tomato paste can be replaced with fresh tomatoes. But before adding them to the dish, they need to be simmered for at least 40 minutes so that the excess liquid evaporates. You can also remove the skin from tomatoes. To do this, place fresh tomatoes in boiling water for about 30 seconds. After this procedure, the skin of the tomato is easily and simply removed.
4. You can add garlic to squash caviar for a more piquant taste. But it is important not to overdo it with this ingredient. 1-2 slices are enough.
5. Greens - dill, parsley, celery and other herbs are best added to the finished dish. When stewing, the color of the greens becomes dark and in the dish does not look as appetizing as we would like.
6. To get squash caviar in a slow cooker with a taste like store-bought, add two tablespoons of flour fried in a frying pan 15 minutes before the end of cooking.

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

When stewing, you can also add a couple of bell peppers to the caviar, depending on your tastes. In addition, if you freeze fresh zucchini, diced and some other vegetables for the winter - preparations for zucchini caviar, then you can cook it at any time.

Cooking time: up to 3 hours

Ingredients:

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

How to cook squash caviar in a slow cooker

Peel the vegetables. Fry carrots and onions separately in a frying pan

Transfer the roast into the multicooker bowl

Cut the zucchini into small cubes. We put everything in the slow cooker. Add 2 tablespoons of tomato paste, salt, sugar, spices. Pour in vegetable oil, about half a glass. You can use fresh tomatoes, two medium-sized ones, first rinse them with boiling water and remove the skin, cut into small pieces

There is no need to add water because the vegetables will already give a lot of their own juice. Set to “Baking” mode. For 60 min.
Don’t forget to periodically stir our squash caviar in the slow cooker.

You can cook unattended in the “Pilaf” mode with the lid constantly closed; if there is no liquid left, the multicooker will turn itself off, in which case, if the bowl is filled almost to the brim, the caviar will cook for up to 3 hours. But in the “Baking” mode the juice will evaporate faster

Add lemon concentrate five minutes before the end of stewing, about 2 tablespoons. Need to try. Thanks to it, squash caviar cooked in a slow cooker can be stored not only in the refrigerator, but also in the basement for about 8 months.

After turning off the multicooker, leave the squash caviar to cool slightly

Important! Be sure to remove the bay leaf before chopping! You can use a blender

Wash the jars with lids thoroughly and sterilize them in a water bath for about ten minutes.

Place the squash caviar in jars and set to sterilize for about twenty minutes from the moment the water boils in the pan

We close with lids, you can screw them on, if you want it more securely, use a seaming machine

Squash caviar in a slow cooker is ready!

Bon appetit!

Spicy squash caviar in a slow cooker

Cooking time: 1 hour 30 minutes

For lovers of spicy foods, we offer a recipe for squash caviar in a slow cooker with a set of various spices, the so-called “Picant”. This option, of course, is no longer for children and is far from dietary. In fact, it is even a sauce that complements the taste of a piece of toasted black bread with butter or a meat dish. Preparing such a dish in the miracle helper is also as easy as shelling pears.

Zucchini caviar is prepared during the season when home-grown vegetables can be bought in large quantities on the market at affordable prices. Almost every housewife makes it, because it is even more nostalgic, a food from childhood, starting from kindergartens, where even today it is always included in the diet. Caviar is served both on the festive table and for everyday lunch. Jars of such preparations should always be in the pantry or basement. Of course, it’s easier to go and buy a store-bought version, but how can it compare to homemade, prepared with love from fresh, delicious ingredients?

Ingredients:

• zucchini – 1kg;
• onion – 500 g;
• carrots – 600 g;
• sweet bell pepper – 150 g;
• tomato paste – 40-50g;
• vegetable oil – 90-100 ml;
• garlic – 30 g;
• sugar – a pinch 10 g;
• curry powder – a pinch 10 g;
• coriander – a pinch 10 g;
• nutmeg – a pinch 10 g;
• salt, allspice and ground black pepper to taste.

How to cook spicy zucchini caviar in a slow cooker

Finely chop the onion and garlic, turn the multicooker to “Frying” mode, pour in a couple of tablespoons of refined vegetable oil, wait until the bowl warms up and fry until half cooked, i.e. just a little.
Add all the spices and sugar to the tomato paste, place in a bowl with the onions, stir gently with a wooden or silicone spatula and continue frying for no more than five minutes.
Cut all the washed, peeled vegetables into cubes in advance: zucchini, carrots, bell peppers.
Place them in a slow cooker for frying, pour in the remaining vegetable oil. Switch the mode to “Extinguishing” for 60 minutes.
Once ready, leave to cool in the closed slow cooker. Then grind it in a blender and you can serve it.
This squash caviar can be preserved for the winter in the same way as described in the first recipe above.
Bon appetit!

Squash caviar in a slow cooker according to GOST

Cooking time: 1 hour 30 minutes Servings: 1 liter

I got this recipe for making squash caviar from my mother, and she got it from her grandmother. This dish was (and remains) one of the most popular preparations for the winter in every family during the Soviet Union. I adapted the recipe for cooking in a slow cooker, which made the process very simple!!!

At our dacha, growing zucchini and zucchini is a long-standing tradition; we also like to make zucchini jam with lemon. In general, there is always plenty of vegetables for caviar and there is no need to resort to the help of the market). Of course, I also prepare caviar in large quantities, wrap it in medium-sized jars - 600-800 ml, so that there is enough for one or two meals.

The recipe itself - how to cook squash caviar in a slow cooker - has been verified down to the milligram over many years, this is the very option - which was previously in mass production, many want to remember their favorite taste - so try it - cook it yourself!

Ingredients:

• zucchini - preferably young, already cleared of seeds and skin - 2 kg;
• tomato paste - 200g;
• peeled onion - approximately 90g;
• carrots - 130g;
• refined vegetable oil (preferably sunflower) - 90g;
• ground allspice and black pepper - 1-2 g each;
• salt - 15-20g;
• sugar - 20g

How to cook delicious squash caviar in a slow cooker according to GOST, just like in childhood

First of all, we prepare the food. I prefer to take young zucchini, they have almost no seeds, and if they do, they are so tiny that you won’t even notice them, but in larger ones they are grown accordingly, with a hard shell. In addition, the flesh of young ones is more fleshy.
I peel it without fail, cut it in half lengthwise and embroider the part with the seeds using a tablespoon or knife. I cut them into cubes about 1cm by 1cm, maybe a little larger.

I grate the peeled, washed carrots, or you can use a coarse one - it’s faster; I cut the onions into cubes.

I heat the multicooker on the “Frying” setting and add oil. when it warms up, I add the onion and carrot zucchini and fry until the latter turn a reddish color and are transparent, about 5 minutes, maybe a little more.

I place the preparation of our squash caviar from the multicooker bowl into a bowl (I also pour the oil with the vegetables), in which the mixture can be pureed with a blender. I grind it very hard! I return it back to the multi bowl and set the “Stew” mode for 40 minutes. I leave the lid open - it is important that the caviar boils down, i.e. excess liquid with steam and condensate left the mixture.

I add tomato paste, pepper, salt, sugar and simmer in this mode for another 20 minutes.

At this time, I prepare the dishes for preservation - I sterilize the washed jars. I boil the lids in boiling water for a couple of seconds and before sealing, to be safe, I also lower them into boiling water.

As soon as the squash caviar is cooked in the slow cooker, I put it in jars and seal it with a machine.

I turn it upside down, put it on the floor on a blanket and cover it on top until it cools for a day, then into the basement.

Bon appetit!

• Granulated sugar and vinegar in this dish not only impart a certain taste to squash caviar, but also act as preservatives, thanks to which the product can be stored at room temperature for quite a long time. If you want to give the caviar a spicy flavor, add a pod of hot pepper to the list of ingredients or increase the amount of ground. If you prefer sweet squash caviar, use more sugar or juicy carrots.

• Yield: 1100 ml. ready-made squash caviar, sweetish in taste.
• Cooking time is approximately 100 minutes.

Method for preparing squash caviar in a slow cooker for the winter:

Peel the vegetables from husks, seeds, stalks and peels.

Dry and cut approximately as follows:

 carrots and onions in circles (about 3 mm thick) or halves of circles;
 zucchini – in cubes (5-6 mm thick);
 tomatoes – in small slices;
 cut the pepper pods into several slices;
 Divide each clove of garlic in half (lengthwise).

Remove the bowl from the multicooker, pour oil into it, then add all the vegetables and stir. Return the now filled bowl to its place, turn on the device in the “Pilaf” mode for 1 hour.

During this time, you can safely wash and sterilize the jars with lids in which you plan to place the finished zucchini caviar in a way convenient for you. After the specified time, open the multicooker and remove the bowl of stewed vegetables. If a lot of liquid has formed in the vegetables during cooking, drain them into a sieve (vegetable broth can always be used to make soup or a second one). Then, having transferred the products to another bowl (so as not to spoil the bowl), use an immersion blender to puree them.

Return the now chopped vegetable mixture to the multicooker bowl, add all the spices (salt, vinegar, ground pepper, tomato paste and sugar), stir, set the machine to “Stew” or “Pilaf” mode for 10 minutes.

Squash caviar in the slow cooker is ready. Place it in dry sterile jars (they will be small or large, it’s up to you), seal with lids and turn upside down while it cools.

Then you can safely put the caviar in the pantry or closet for storage.

Fresh zucchini caviar spread on a slice of bread, a delicate and light dish. A whole treasure of natural vitamins and low calorie content allow you to fully enjoy the unforgettable taste. Squash caviar in a slow cooker - the cooking process is much simpler and therefore faster than cooking on the stove. The caviar is bright in color, with a subtle aroma of baked vegetables.

Even a beginner can cook squash caviar in a slow cooker for the winter according to the classic recipe. It is prepared according to Russian standards - the recipe was also popular in Soviet times.

Components:

• zucchini - 5;
• large carrots - 3;
• bulb 1;
• tomato paste 2 tbsp. spoons;
• lemon juice concentrate;
• salt;
• granulated sugar;
• laurel;
• pepper;
• sunflower oil - 100 ml.

Preparation.

Clean the vegetables thoroughly.

Fry the carrots along with the onion in a frying pan and transfer to the slow cooker.

Cut the zucchini into small pieces and add to a container. Place pasta, salt, granulated sugar, seasonings, and add oil here.

No water is required, vegetables give a lot of juice. Activate the baking program and continue cooking for an hour.

Stir occasionally during heat treatment.

5 minutes before cooking, place 2 tablespoons of lemon concentrate into a bowl with vegetables. spoons. This helps preserve the product for up to 8 months.

Leave the multicooker lid open after turning off to cool down. Grind through a meat grinder (remove the bay leaf).

Sterilize jars with steam for 10 minutes. Place the zucchini caviar into jars and continue sterilizing for another 20 minutes.

On a note. During the season, the paste is replaced with fresh tomatoes, and thick ketchup can be used.

General cooking principles

There are many ways to make zucchini snacks. The dish can be supplemented with mayonnaise, tomato paste or fresh tomatoes, eggplants, spicy spices...

But the cooking system is almost the same: vegetables are fried, ground, and evaporated to thicken.

Young zucchini can be used entirely by cutting off only the ends on both sides. For mature or overripe vegetables, peel the skin and remove hard seeds.

Main Ingredients

The main components are:

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

In addition to a variety of spices, you can add eggplant, mushrooms or even cereal to caviar. This is done solely at the request of the hostess and gastronomic preferences. Vegetables in a slow cooker are stewed. Some foods can be fried additionally, but not zucchini - they are too juicy.

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

An easy and simple option, but definitely worthy of attention. The recipe is time-tested and recommends itself exclusively on the positive side. Worth a try!

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

Wash the vegetables and remove the skins (seeds).

Zucchini, tomatoes, carrots - cut everything into medium cubes or oblong bars. Grind through a meat grinder.

Chop the onion and fry until appetizing.

Combine vegetables in a wide container and mix thoroughly. Place in a container: oil, tomato paste and salt.

Simmer over medium heat, after mixing all the ingredients.

Reduce heat when contents begin to boil. Continue to simmer until the liquid has evaporated and the dish turns a bright orange color.

Add dill and parsley 15 minutes before readiness (optional).

Place the finished caviar in jars, boiling, without removing from the stove.

Immediately start rolling, carefully turn the jars upside down. Cover the top with a blanket or bedspread.

Now the caviar is ready for long-term storage.

On a note. Use only whole vegetables without damage or rotting.

Recipe in a slow cooker with mayonnaise

Preparing the preparation for the winter with the addition of mayonnaise sauce follows the same procedure as regular zucchini caviar. The only difference is that together with the tomato paste, mayonnaise is added to the bowl with the contents (in the same amount as the paste), everything is thoroughly mixed. After some time, the product is put into jars and rolled up.

In a slow cooker with tomatoes

1. Pre-prepare all ingredients for squash caviar with tomatoes. Wash thoroughly, remove the skin and remove the seeds.
2. 1 kg of zucchini, 3 bell peppers, 2 carrots, 2 onions - cut into small cubes.
3. Fill the multicooker to table 3. spoons of sunflower oil, crushed products, mix.
4. Add salt, ground black pepper and dry dill to the dish. Mix.
5. Activate the “Stew” function in the multicooker for 60 minutes.
6. Cut 2 tomatoes into cubes, chop 6 cloves of garlic.
7. After an hour, add 3 tablespoons to the vegetables in the slow cooker. spoons of tomato paste, tomatoes and cloves of garlic. Mix carefully.
8. Set the mode (“Cooking-pilaf” or “Rice”) for 60 minutes.
9. When it cools down, grind with a blender.

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

In a slow cooker with eggplants

Eggplant-squash caviar consists of:

• 2 zucchini;
• 2 eggplants;
• 4 tomatoes;
• 3 bell peppers;
• 2 onions;
• 2 carrots;
• 3 cloves of garlic;
• vegetable oil, seasonings, salt - to taste.

Clean zucchini, eggplants, carrots - thinly cut into rings. Onion - medium rings. Bell peppers - in the form of strips, tomatoes can simply be cut into slices.

Load the vegetables into the multicooker, filling the bottom with sunflower oil in advance. Sprinkle with salt and seasonings. Mix.

Set the function on the multicooker for pilaf. 5 minutes before the end – add chopped garlic.

Allow the eggplant appetizer to steep slightly before serving.

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

The delicate original taste of zucchini prepared with mushrooms should be felt by everyone. Absolutely any mushrooms are suitable for this dish: purchased, collected in the forest.

Compound:

• 2 fresh zucchini;
• 2 onions;
• 2 carrots;
• 200 grams of mushrooms;
• 1 bunch of dill;
• seasonings;
• salt;
• 2 cloves of garlic;
• 2 tablespoons grow. oils

Rinse and peel the vegetables well. Just grate the carrots on a coarse grater, and cut the zucchini evenly into cubes. Finely chop the onion.

Load the ingredients into the multicooker after adding oil. Select frying mode.

Fry until the ingredients are browned.

Transfer the still hot vegetables to a wide container. Grind with a blender until smooth.

Cut clean mushrooms into cubes or small pieces.

Chop the second onion and combine with mushrooms. Activate the frying function.

Wash the dill thoroughly and chop.

Add caviar to the mushrooms, stir, and set to stewing. Dill, seasonings, salt, chopped garlic - add to the rest of the vegetables.

Carefully place the hot snack into the jars. Cover thoroughly with a warm blanket.

After cooling, the product can be stored for a long time.

In a slow cooker in pieces

Workpiece components:

• medium-sized zucchini – 4;
• bulb;
• medium carrots – 1.5;
• tomato paste – 3 table. spoons;
• sugar – 1 teaspoon;
• sunflower oil - 2 tablespoons. spoons;
• to taste: red, black pepper, salt.

Wash, remove the skin and remove the seeds, cut into pieces. Carrots - in circles, onions - in half rings.

Place all ingredients in a slow cooker. Sprinkle with salt and leave undisturbed for a third of an hour to allow the vegetables to release their juice. Then pour in the oil, add paste and granulated sugar. Activate the extinguishing function for 120 minutes. Cover tightly with a lid.

Stir thoroughly every 20 minutes.

Add pepper to prepared vegetables; salt and granulated sugar (if not enough).

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

Place the vegetable puree in a bowl and set for a few minutes in the same mode.

Place the lids into a pan of water and leave to boil for 2-3 minutes. In turn, pour 60 ml of water into each jar and place (namely place, not place!) in the microwave. Set the time to 3 minutes and turn on maximum power. The water should evaporate from the jars.

Take out the jar, fill it with aromatic caviar, close the lid and roll it up.

Homemade squash caviar will delight you in the winter and any day of the week.

Differences in preparing the product in different multicookers

A huge range of kitchen appliances is presented on the global household appliances market. The most delicate snack is made in various oven models. Squash caviar in a Redmond, Panasonic, Polaris or Mulinex multicooker - there will be no differences in the preparation of the workpiece.
The most popular brands are Redmond and Polaris. Both types of multicookers have frying and stewing functions, which are used when preparing squash caviar. Some housewives prefer the “Soup” program to the “Stew” mode.

The aromatic and original snack turns out delicious regardless of the multicooker model and manufacturer. The great flavors of the snack come from the main ingredients and seasonings, and the consistency (either pureed or chunked) makes it more or less sandwich-friendly.

List of required ingredients:

• two large zucchini or several young ones - total weight about 2 kg,
• half a kilo of carrots (+/- a few grams),
• four large onions,
• four large cloves of garlic,
• half a tablespoon of freshly ground black pepper,
• vinegar 9% - 15 ml,
• vegetable oil – 0.5 cups,
• We take salt and sugar to taste.

The taste, color, beneficial properties and calorie content of the finished squash caviar are determined not only by the set of products, but also by the method of their preparation - frying, stewing, steaming or baking.

Preparation:

1. Prepare the products. We peel the garlic cloves and onions, remove the skin from carrots and zucchini (you can leave it on young vegetables). We also remove the seeds from more mature large zucchini. As for spices, in addition to sugar and salt, I suggest adding ground black pepper to spice up the dish. In order for zucchini caviar, cooked in a slow cooker, to wait until winter on your shelves, you will need 9% vinegar. And of course you need vegetable oil for frying.

2. Grate the carrots, whether they are large or small (grater), it doesn’t matter. If you want to speed up the process of preparing food, you can simply chop the carrots with a knife into strips or cubes.

3. We also chop the onion for caviar in a way convenient for ourselves, for example, cut it into strips or chop it into small slices.

4. Pour the oil into the mv bowl and pour out the carrots and onions, add chopped garlic to them. We immerse the pan in the multicooker and start the “FRYING” program. 20 minutes will be enough. We fry the vegetables under a closed lid, but keep an eye on the process - stir them from time to time.

5. Prepare the zucchini. Peeled or not, cut them into medium cubes, add them to the vegetables, mix everything well and change the program to “STEW”.

6. Cook with the lid closed for 1.20 hours.

7. We pass the prepared vegetables hot through a meat grinder or grind them in a blender until pureed. Add salt, sugar, ground pepper and definitely vinegar. Mix everything well and again set the “STEW” program and time to 1.20 hours. Close the lid and continue to simmer the zucchini caviar in the slow cooker until done.

8. Next, place the vegetable mass in dry, sterile jars and roll up.