In the summer, every good housewife tries to make more tasty supplies for the winter. Therefore, the preparation of vegetable caviar in many kitchens is already in full swing. This incredibly tasty dish has a strong position on family menus, and for good reason.
Spicy classic
Eggplant is a favorite summer vegetable, the flavor of which you so want to take with you into winter. How to prepare vegetable caviar from eggplant? We cut 2 kg of fruit with peel into cubes - it is this that gives the dish wonderful spicy notes. Sprinkle them with 5 tbsp. l. salt, add 3 liters of water, leave for 30 minutes. At the end, you need to squeeze the eggplants well. In the meantime, finely chop 1 kg of onions. We remove seeds from 1 kg of sweet pepper and 2 hot peppers, cut everything into slices. Grate 1 kg of carrots, chop 1.5 kg of tomatoes. Fry the eggplants in a frying pan with vegetable oil and place in a large saucepan. In the same frying pan, fry onions, carrots, bell peppers, and tomatoes one by one. Combine them in a saucepan, add hot pepper, 1 tbsp. l. sugar and boil eggplant caviar to the desired thickness. All that remains is to seal it in sterilized jars. This caviar is good both as an appetizer and as a sauce for hot dishes.
A message from childhood
The taste of vegetables is familiar to almost everyone from childhood. It remains a desirable dish on our tables today. If you take young zucchini, you don’t have to remove the peel - the caviar with it will turn out to be quite tender. But the mature ones will have to be peeled not only from the peel, but also from the seeds. Cut 2 kg of zucchini into 1 cm thick circles, lightly brown in oil and place in a separate container. Chop 2 medium onions and sauté them in vegetable oil. Chop a bunch of dill and parsley and fry them in oil. Grind 6-7 cloves of garlic from 1 tbsp. l. coarse salt. We pass all the vegetables through a meat grinder, add 10 ml of 9% vinegar, garlic mixture, ¼ tsp. black pepper and mix. Place the resulting mass in liter glass jars, sterilize for 90 minutes and seal. With such a colorful pasta, you are guaranteed excellent sandwiches.
With Caucasian flavor
Winter caviar made from zucchini has an interesting taste. Cut 4 onions into small cubes. Grate 2 large carrots. Sauté the vegetables in vegetable oil until they are properly browned. At the same time, remove seeds and peel from 1 kg of zucchini, cut into cubes 1 cm thick. Lightly salt them and leave for 15 minutes. Afterwards, carefully squeeze out all the liquid and place the zucchini in a frying pan with vegetables. Simmer this mixture uncovered for 30 minutes, stirring occasionally with a wooden spatula. Next, add 3-4 cloves of garlic, passed through a press, ½ tsp. hops-suneli, a pinch of red and black pepper, paprika and salt. Then add a bunch of chopped dill and parsley. At the very end, introduce 1 tbsp. l. grape vinegar, pour the caviar into jars, sterilize and roll up. This recipe for vegetable caviar for the winter will completely conquer everyone if you add a handful of ground walnuts to it.
fiery heart
In many recipes for vegetable caviar for the winter, tomatoes act as an auxiliary ingredient. Although they are quite capable of the main role. Peel and grate 2 large carrots and 200 g of celery root. Finely chop 4 onions and 6–8 cloves of garlic. Saute assorted vegetables in olive oil until golden brown. Cut 1.5 kg of juicy ripe tomatoes into cubes, pour into a frying pan with vegetables and simmer for 10–15 minutes. Add ½ bunch of chopped basil and celery, 3 tbsp. l. tomato paste, 1 tsp. sugar, salt and pepper to taste. Stirring frequently, continue to simmer the vegetable mixture until it thickens. If desired, you can beat it with a blender to make the consistency smoother and more delicate. After this, the paste can be poured into jars and canned. This delicious vegetable caviar will be a harmonious sauce for meat, poultry and fish dishes.
Forest Treasures
Do you want to surprise home gourmets with something unusual? This mushroom recipe will help you with this. We will need 2 kg of your favorite mushrooms. This can be either one variety or an assortment of honey mushrooms, mushrooms, boletus mushrooms, etc. We carefully sort them out, wash them several times and cook for 30 minutes in salted water. Don't forget to skim off the cloudy foam after boiling. Finally, drain the mushrooms in a colander and let cool. Cut 3-4 onions into half rings and saute them in oil until transparent. We pass boiled mushrooms with fried onions through a meat grinder. Finely chop a bunch of cilantro, parsley and dill. Combine the greens with mushrooms and onions, pour in 550 ml of vegetable oil, 1 tbsp. l. 6% vinegar and stir. Place mushroom caviar into jars, sterilize for 40 minutes and close with lids. Remember, it is better to use nylon lids for mushrooms, since metal can cause the development of botulism bacteria.
Spices from the branded online store “Eat at Home”
Have you already decided what winter preparations you will make this year? A rich collection of recipes for preparing vegetable caviar from “Eat at Home!” will help you make the right choice. A
GOST R 51926-2002
Group H53
STATE STANDARD OF THE RUSSIAN FEDERATION
Canned food
VEGETABLE CAVIAR
Specifications
Canned food. Vegetable paste. Specification
OKS 67.080.20
OKP 91 6114
Date of introduction 2003-07-01
Preface
1 DEVELOPED by the All-Russian Research Institute of Canning and Vegetable Drying Industry (VNIIKOP)
INTRODUCED by the Technical Committee for Standardization TC 93 "Processing Products of Fruits and Vegetables"
2 ADOPTED AND ENTERED INTO EFFECT by Resolution of the State Standard of Russia dated August 8, 2002 N 293-st
3 INTRODUCED FOR THE FIRST TIME
4 REPUBLICATION. November 2007
1 area of use
1 area of use
This standard applies to canned food - vegetable caviar, made from fresh vegetables or semi-finished products from them with the addition of various flavoring and aromatic components, intended for sale in the retail chain.
Safety requirements are set out in 4.2.3, 4.2.4; mandatory requirements for quality - in 4.2.2, for labeling - in 4.5.
2 Normative references
2.1 This standard uses references to the following regulatory documents:
GOST 8.579-2002 State system for ensuring the uniformity of measurements. Requirements for the quantity of packaged goods in packages of any type during their production, packaging, sale and import
GOST 21-94 Granulated sugar. Specifications
GOST 61-75 Acetic acid. Specifications
GOST 908-2004 Edible citric acid. Specifications
GOST 1128-75 Refined cottonseed oil. Specifications
GOST 1721-85 Fresh table carrots, prepared and supplied. Specifications
GOST 1722-85 Fresh table beets, prepared and supplied. Specifications
GOST 1723-86 Fresh onions prepared and supplied. Specifications
GOST 1724-85 Fresh white cabbage prepared and supplied. Specifications
GOST 1726-85 Fresh cucumbers. Specifications
GOST 3343-89 Concentrated tomato products. General technical conditions
GOST 5717.2-2003 Glass jars for canned food. Main parameters and dimensions
GOST 5981-88 (ISO 1361-83, ISO 3004-1-86) Metal cans for canned food. Specifications
GOST 6968-76 Wood chemical acetic acid. Specifications
GOST 7825-96 Soybean oil. Specifications
GOST 7975-68 Fresh food pumpkin. Specifications
GOST 7977-87 Fresh garlic, prepared and supplied. Specifications
GOST 8756.1-79 Canned food products. Methods for determining organoleptic characteristics, net weight or volume and mass fraction of constituent parts
GOST 8756.18-70 Canned food products. Method for determining the appearance, tightness of containers and the condition of the internal surface of metal containers
GOST 8756.21-89 Processed products of fruits and vegetables. Fat determination methods
GOST 13516-86 Corrugated cardboard boxes for canned food, preserves and food liquids. Specifications
GOST 13799-81 Canned fruit, berry, vegetable and mushroom products. Packaging, labeling, transportation and storage
GOST 13907-86 Fresh eggplants. Specifications
GOST 13908-68 Fresh sweet pepper. Specifications
GOST 14260-89 Capsicum fruits. Specifications
GOST 17594-81 Dry bay leaf. Specifications
GOST 25555.0-82 Processed products of fruits and vegetables. Methods for determining titratable acidity
GOST 25555.3-82 Processed products of fruits and vegetables. Methods for determining mineral impurities
GOST 25749-83 Metal lids for glass containers with a neck rim type III. Specifications
GOST 26186-84 Processed products of fruits and vegetables, canned meat and meat and vegetable products. Methods for determination of chlorides
GOST 26313-84 Products of processing of fruits and vegetables. Acceptance rules, sampling methods
GOST 26323-84 Products of processing of fruits and vegetables. Methods for determining the content of plant impurities
GOST 26668-85 Food and flavoring products. Sampling methods for microbiological analyzes
GOST 26669-85 Food and flavoring products. Preparation of samples for microbiological analyzes
GOST 26670-91 Food products. Methods for cultivating microorganisms
GOST 26671-85 Processed products of fruits and vegetables, canned meat and meat and vegetable products. Preparation of samples for laboratory analysis
GOST 26927-86 Raw materials and food products. Methods for determining mercury
GOST 26929-94 Raw materials and food products. Sample preparation Mineralization to determine the content of toxic elements
GOST 26930-86 Raw materials and food products. Arsenic determination method
GOST 26932-86 Raw materials and food products. Lead determination method
GOST 26933-86 Raw materials and food products. Cadmium determination method
GOST 26935-86 Canned food products. Tin determination method
GOST 28038-89 Processed products of fruits and vegetables. Methods for determining the mycotoxin patulin
GOST 28561-90 Products of processing of fruits and vegetables. Methods for determining dry matter or moisture
GOST 29045-91 Spices. Allspice. Specifications
GOST 29050-91 Spices. Black and white pepper. Specifications
GOST 29053-91 Spices. Ground red pepper. Specifications
GOST 29270-95 Products of processing of fruits and vegetables. Methods for determining nitrates
GOST 30178-96 Raw materials and food products. Atomic absorption method for determining toxic elements
GOST 30349-96 Fruits, vegetables and their processed products. Methods for determining residues of organochlorine pesticides
GOST 30425-97 Canned food. Method for determining industrial sterility
GOST 30538-97 Food products. Methodology for determining toxic elements using the atomic emission method
GOST 30710-2001 Fruits, vegetables and their processed products. Methods for determining residues of organophosphorus pesticides
GOST R 51074-2003 Food products. Information for the consumer. General requirements
GOST R 51301-99 Food products and food raw materials. Stripping voltammetric methods for determining the content of toxic elements (cadmium, lead, copper and zinc)
GOST R 51574-2000 Table salt. Specifications
GOST R 51766-2001 Raw materials and food products. Atomic absorption method for determination of arsenic
GOST R 51810-2001 Fresh tomatoes sold in retail stores. Specifications
GOST R 52189-2003 Wheat flour. General technical conditions
GOST R 52465-2005 Sunflower oil. Specifications
GOST R 52622-2006 Dried vegetables. General technical conditions
OST 10-33-87* Semi-finished fruit and berry purees. Specifications
________________
link
OST 10 235-99 Fresh dill. Specifications
OST 10 267-2000 Fresh celery. Specifications
OST 10 268-2000* Fresh zucchini. Specifications
________________
* The document is not provided. For more information please follow the link. - Database manufacturer's note.
OST 10 269-2000 Fresh parsley. Specifications
SanPiN 2.1.4.1074-2001 Drinking water. Hygienic requirements for water quality in centralized water supply systems. Quality control
SanPiN 2.3.2.1078-2001 Hygienic requirements for the safety and nutritional value of food products
GN 1.1.546-96* Hygienic standards for the content of pesticides in environmental objects
________________
* The document is not valid on the territory of the Russian Federation. GN 1.2.3111-13 applies, hereinafter in the text. - Database manufacturer's note.
3 Classification
3.1 Vegetable caviar is produced in the following types:
zucchini caviar,
squash caviar,
"Kubanskaya" zucchini caviar,
squash caviar "Kubanskaya",
eggplant caviar,
eggplant caviar "Kubanskaya",
eggplant caviar "Donskaya",
eggplant caviar "Podolskaya",
"Homemade" eggplant caviar,
cabbage caviar,
onion caviar,
beet caviar,
pumpkin caviar,
vegetable caviar "Lyubitelskaya",
"Homemade" vegetable caviar,
Vegetable caviar "Volgogradskaya".
4 Technical requirements
4.1 Vegetable caviar is produced in accordance with the requirements of this standard according to technological instructions and recipes in compliance with sanitary rules approved in the prescribed manner.
4.2 Characteristics
4.2.1 In terms of organoleptic indicators, vegetable caviar must comply with the standards specified in Table 1.
Table 1
Indicator name | Characteristic |
Appearance and consistency | A homogeneous, evenly crushed mass with visible inclusions of herbs and spices, without coarse seeds of overripe vegetables. The consistency is spreadable or slightly grainy. |
A slight separation of caviar liquid from boiled vegetables is allowed |
|
Taste and smell | Characteristic of caviar made from a certain type of pre-prepared vegetables. The taste of rancid oil and the presence of foreign tastes and odors are not allowed. Mild bitterness characteristic of eggplants is allowed in eggplant caviar |
Homogeneous throughout the mass for caviar: |
|
from zucchini, squash, vegetables, onions, pumpkin - from yellow to light brown; from eggplants, cabbage - from light brown to brown; from beets - dark red in different shades. |
|
Slight darkening of the surface layer of caviar is allowed |
4.2.2 In terms of physical and chemical parameters, vegetable caviar must comply with the standards specified in Table 2.
table 2
Indicator name | Method of analysis |
|
Mass fraction of dry substances, %, not less, for caviar: | ||
from zucchini, from squash, from zucchini "Kubanskaya", from squash "Kubanskaya", from pumpkin, from vegetables "Volgogradskaya" | ||
eggplant "Podolskaya" | ||
from vegetables "Lyubitelskaya" | ||
eggplant "Donskaya" | ||
from eggplants, from eggplants "Kubanskaya" | ||
eggplant "Homemade" | ||
from cabbage, from beets, from vegetables "Homemade" | ||
Mass fraction of fat, %, not less, for caviar: | ||
from zucchini (or squash), from zucchini "Kubanskaya", from squash "Kubanskaya", from pumpkin, from vegetables "Volgogradskaya" | ||
from a bow | ||
from eggplants, from eggplants "Kubanskaya", from eggplants "Donskaya", from eggplants "Podolskaya", from beets, from vegetables "Lyubitelskaya", from vegetables "Domashnaya" | ||
from cabbage | ||
eggplant "Homemade" | ||
Mass fraction of chlorides, % | ||
Mass fraction of titratable acids, %, no more for caviar: | ||
from eggplant "Podolskaya" (based on acetic acid) | ||
from cabbage (based on citric acid) | ||
other items (based on malic acid) | ||
Mineral impurities | Not allowed | |
Impurities of plant origin | ||
Foreign matter | Visually |
4.2.4 According to microbiological indicators, vegetable caviar must meet the requirements of industrial sterility for canned food of group A.
4.3 Requirements for raw materials
4.3.1 The following raw materials and supplies are used for the production of vegetable caviar:
fresh zucchini according to OST 10 268;
fresh squash;
fresh table carrots according to GOST 1721;
dried table carrots according to GOST R 52622;
fresh food pumpkin according to GOST 7975;
fresh table beets according to GOST 1722;
fresh onions according to GOST 1723;
dried onions according to GOST R 52622;
fresh white cabbage according to GOST 1724;
fresh cucumbers according to GOST 1726;
fresh eggplants according to GOST 13907;
green tomatoes according to GOST R 51810;
concentrated tomato products according to GOST 3343;
fresh sweet pepper according to GOST 13908;
fresh garlic according to GOST 7977;
dried garlic according to GOST R 52622;
capsicum fruits according to GOST 14260;
fresh root parsnip;
dried white roots of parsley, celery and parsnip according to GOST R 52622;
fresh parsley root and greens according to OST 10 269;
fresh celery root and greens according to OST 10 267;
fresh dill according to OST 10 235;
dried parsley, celery and dill according to GOST R 52622;
greens preserved with table salt - semi-finished product;
semi-finished fruit and berry purees according to OST 10-33;
frozen parsley, celery, dill;
soybean oil according to GOST 7825;
Refined cottonseed oil according to GOST 1128;
Refined sunflower oil according to GOST R 52465;
acetic acid according to GOST 61;
acetic acid for food grade forest chemicals according to GOST 6968;
food grade citric acid according to GOST 908;
dry bay leaf according to GOST 17594;
wheat baking flour according to GOST R 52189;
allspice according to GOST 29045;
black and white pepper according to GOST 29050;
ground red pepper according to GOST 29053;
essential oils of dill, parsley, celery, garlic according to the technical document;
semi-finished vegetable products for industrial use;
semi-finished vegetable products for aseptic storage;
table salt according to GOST R 51574 not lower than the highest grade;
granulated sugar according to GOST 21;
drinking water according to SanPiN 2.1.4.1074.
It is allowed to use imported raw materials that are not inferior in quality to domestically produced raw materials and are approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.
Raw materials and supplies used for the production of vegetable caviar must comply with the safety requirements of SanPiN 2.3.2.1078, GN 1.1.546.
4.4 Packaging
4.4.1 Vegetable caviar is packaged in glass and metal varnished jars, sealed with metal varnished lids, in containers made of polymer materials with a capacity of no more than 1.0 dm3 and packed in transport containers.
Glass and metal jars and plastic containers must be hermetically sealed.
Paint and varnish coatings on the inner surface of metal cans and lids must comply with established requirements.
Recommended consumer and transport containers for packing caviar are given in Appendix A.
It is allowed to use imported containers, materials and lids approved by the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.
4.4.2 Requirements for the net weight of one consumer packaging unit - according to GOST 8.579.
4.5 Marking
4.5.1 Labeling of consumer packaging - in accordance with GOST R 51074 and GOST 13799.
The label of consumer containers with caviar additionally indicates “from fried...” or “from boiled...”
4.5.2 Marking of transport containers - in accordance with GOST 13799;
4.5.3 Information data on the nutritional and energy value of vegetable caviar is indicated in Appendix B.
5 Acceptance
5.1 Acceptance rules - according to GOST 26313.
5.2 Checking the quality of caviar according to organoleptic and physico-chemical indicators, net weight of the consumer packaging unit, packaging and labeling is carried out in each batch.
5.3 The frequency of monitoring of toxic elements, mycotoxin patulin, nitrates, pesticides and radionuclides is established by the manufacturer in agreement with the State Sanitary and Epidemiological Supervision authorities of the Ministry of Health of Russia.
Pesticides specified in the quality and safety certificate for raw materials included in vegetable caviar are subject to control.
5.4 Microbiological quality control of vegetable caviar is carried out in accordance with the instructions on the procedure for sanitary and technical control of canned food at production enterprises, wholesale warehouses, retail trade and catering establishments.
6 Methods of analysis
6.1 Sampling - in accordance with GOST 26313, sample preparation - in accordance with GOST 26671, GOST 26929, methods of analysis - in accordance with GOST 8756.1, GOST 8756.18 and specified in 4.2.2.
6.2 Determination of the net weight of a packaging unit - according to GOST 8756.1.
6.3 Determination of toxic elements is carried out according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 26935, GOST 30178, GOST 30538, GOST R 51301, GOST R 51766, mycotoxin patulin - according to GOST 28038, organochlorine pesticides - according to GOST 30349, organophosphorus pesticides - according to GOST 30710, nitrates - according to GOST 29270, radionuclides - according to methods approved in the prescribed manner.
6.4 Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation - according to GOST 26669, cultivation of microorganisms and processing of results - according to GOST 26670.
6.5 Microbiological tests for industrial sterility of canned food are carried out according to GOST 30425.
7 Transportation and storage
7.1 Vegetable caviar is stored and transported in accordance with GOST 13799.
APPENDIX A (recommended). Consumer and transport containers for packing caviar
A.1 Vegetable caviar is packaged in:
- glass jars of types I and III according to GOST 5717.2 with a capacity of no more than 0.8 dm;
- glass jars of type III according to a regulatory or technical document or imported with technical characteristics not lower than those specified in GOST 5717.2, with a capacity of no more than 0.8 dm3;
- metal cans in accordance with GOST 5981 and other regulatory or technical documents or imported with technical characteristics not lower than those specified, with a capacity of no more than 1.0 dm3;
- bags made of combined materials based on aluminum foil and polypropylene film and according to another regulatory or technical document, or imported with technical characteristics not lower than those indicated, with a capacity of no more than 0.5 dm3;
- semi-rigid containers made of polymer or combined materials, including those based on aluminum foil, approved by the authorities and institutions of the State Sanitary and Epidemiological Service of Russia for use in the food industry.
A.2 Glass jars of type I according to GOST 5717.2 are sealed with metal varnished lids for industrial use according to the technical document; glass jars of type III - lids for sterilized products in accordance with GOST 25749 and other regulatory or technical documents or imported with technical characteristics not lower than those specified.
A.3 Vegetable caviar in consumer containers is packaged in transport containers in accordance with GOST 13799.
Vegetable caviar in containers made of polymer and combined materials is packaged in corrugated cardboard boxes No. 45 in accordance with GOST 13516 or in other corrugated cardboard boxes of the same capacity in accordance with a regulatory or technical document.
APPENDIX B (for reference). Nutritional and energy value of 100 g of canned food
APPENDIX B
(informative)
Name of canned food | Proteins, g | Fats, g | Carbohydrates, g | Vitamins, mg | Energy value, kcal |
|
Carotene | ||||||
Zucchini caviar | ||||||
Squash caviar | ||||||
Zucchini caviar "Kubanskaya" | ||||||
Squash caviar "Kubanskaya" | ||||||
Eggplant caviar | ||||||
Eggplant caviar "Kubanskaya" | ||||||
Eggplant caviar "Donskaya" | ||||||
Eggplant caviar "Podolskaya" | ||||||
Eggplant caviar "Homemade" | ||||||
Cabbage caviar | ||||||
Onion caviar | ||||||
Beet caviar | ||||||
Pumpkin caviar | ||||||
Vegetable caviar "Lyubitelskaya" | ||||||
Vegetable caviar "Homemade" | ||||||
Vegetable caviar "Volgograd" | ||||||
Shelf life of vegetable caviar from the date of production:
in glass containers - 3 years;
in metal containers - 2 years;
in containers made of polymer and combined materials - 1 year.
APPENDIX D (for reference). Bibliography
APPENDIX D
(informative)
TU 10 RSFSR 530-89* | Fresh squash |
________________ |
|
Fresh root parsnip. Specifications |
|
TU 10.244.016-91 | Greens preserved with table salt - semi-finished product |
TU 9165-030-00008064-95 | Quick-frozen vegetables and melons |
TU 9161-196-04782324-01 | Semi-finished vegetable products for industrial use |
Technological instructions for varnishing white hot and electrolytic tinning sheets in sheets intended for the production of canning containers*, approved by VNIIKOP on December 16, 1993. |
|
________________ |
|
Instructions for the use of chrome-plated tinplate according to TU 14-1-4756-89 for canning containers, approved by VNIIKOP on June 21, 1988. |
|
N 01-19/9-11 dated 07.21.92 | |
TU 21-074.1-97-96 | New type glass jars with screw closure |
TU 21-074.1-166-98 | Glass jars with screw closure. New species |
TU 2245-046-00463800-00 | Combined material based on aluminum foil and polypropylene film |
TU 10.244.003-90 | Metal lids for glass jars with neck rim type I |
TU 1416-313-00008064-99 | Metal lids for glass containers with a neck rim of types III and IV |
TU 1416-001-50195457-00 | Metal lids for glass jars with type III neck rim |
UDC 664.841:006.354 | OKS 67.080.20 | ||
Key words: vegetable caviar, technical requirements, standards, packaging, labeling, transportation, storage, shelf life |
|||
Electronic document text
prepared by Kodeks JSC and verified against:
official publication
Pickled and salted vegetables.
Canned vegetable: Sat. GOST. -
M.: Standartinform, 2008
Of course, if you have to buy all the vegetables at the market or in a store for such vegetable caviar, then it is best to limit yourself to a trial version - buy it and cook it as an appetizer for testing, like autumn vegetable caviar. But if your summer cottage has rewarded you for your efforts with a rich harvest of tomatoes, zucchini, bell peppers - the basis of this wonderful vegetable caviar, then this recipe will be the answer to the question: what to do with this burst of zucchini and peppers, which, however, will immediately replace another sore question: where can I get enough glass containers to preserve this vegetable bounty for future use?
But all winter long you will have an excellent snack on your table in the form of very tasty instant vegetable caviar. In addition, such an appetizer will fit well into any menu, into any religious fasts and weight loss diets, will remind you of summer, and will diversify the table.
Recipe for vegetable caviar from five vegetables
For such caviar you need zucchini, sweet bell peppers, ripe tomatoes, eggplants and onions. All types of vegetables are first washed in water and allowed to drain. Zucchini, if they are young, you can leave the skin on, but if they are old, then remove the skin and cut out the core. After this, cut the zucchini into cubes, place in a cold frying pan with a thick bottom or in a wok and simmer without salt or oil under a lid over low heat until tender, checking and stirring occasionally. If you are limited by time, then you can stop there. The chilled zucchini can wait until tomorrow in the refrigerator.
But during this time you need to prepare the peppers and eggplants. Remove seeds from peppers and cut into cubes. If you have enough strength and patience, then pour boiling water over it and remove the skin, which I still don’t have the patience for. Place the diced peppers in a cold frying pan, add a little vegetable oil, add a little salt and simmer over medium heat until tender, stirring occasionally.
Peel the eggplants, cut into cubes, place the sliced pieces in a container, lightly salt and mash with your hands. After this, place the diced peeled eggplants in a colander, place a suitable weight on top of the eggplant mass on a saucer and wait for them to flow out with brown juice, which will remove the harmful bitterness. As soon as this happens, place the eggplants in a thick-walled frying pan heated with vegetable oil and simmer over low heat, stirring occasionally, until tender.
At the same time, peel the onion, chop it fairly large, add salt and place in boiling oil in a frying pan, reduce heat and sauté until tender. If you have leeks on the farm, then stew them together with onions. This will significantly improve the taste of your vegetable caviar.
So, the main vegetables are ready. All that remains is to put them in a large metal thick-walled container (I use an eight-liter copper basin for jam) to simmer together for half an hour over low heat, stirring occasionally so that they do not burn.
During this time, I boil ripe red tomatoes cut into pieces in a saucepan until tender and grind them while hot in a mesh metal colander using a ladle so that the tomato seeds and skins do not get in. It is better if you boil your tomato juice to ketchup in advance, or add tomato paste. After half an hour of stewing the main vegetables, tomato dressing is added and our vegetable caviar is stewed with it for another 10 minutes.
The hottest moment comes, by which time half-liter or liter glass jars and hard or screw lids have already been washed and steamed over the kettle. All that remains is to be very careful and fairly quickly spread the prepared vegetable caviar directly from the heat with a suitable spoon into a prepared sterile container. First, it’s better to put the whole mass into jars, cover with lids and a towel so that the previous jars don’t cool down, and when everything is laid out, slowly, roll them up with a screw cap or a can-sealer. When all the jars with vegetable caviar are sealed, place them under the fur coat, turning them over onto the lids, to cool evenly. After cooling, store homemade canned vegetables simply at normal room temperature, preferably no more than one year.
Ingredients for vegetable caviar:
- fresh zucchini - 1 kilogram;
- fresh peeled sweet peppers - 1 kilogram;
- fresh peeled eggplants - 0.5 kilograms;
- ripe tomatoes - 1 kilogram;
- onions - 0.5 kilograms;
- vegetable oil - 100 grams;
- salt - to taste.
Vegetable caviar is a convenient preparation. You can process surplus harvest, get a delicious snack and not worry about adding to your dinner in winter. There are many recipes for making caviar from vegetables; the most interesting options are collected here.
Vegetable caviar for the winter - general principles of preparation
Vegetables for caviar are usually fried or baked, then stewed. But there are recipes for boiled preparations. They are among the simplest options. All ingredients are crushed, combined immediately or in a certain sequence, then cooked on the stove.
What is caviar made from:
Pumpkins, zucchini;
Eggplant;
Fresh, grated tomatoes;
Bulb onions;
Carrot.
Spices and garlic are added for taste. All recipes contain vegetable oil. Fresh tomatoes can be replaced with pasta or tomato sauces, but not with commercially produced ketchups.
To grind cooked or raw vegetables, use a meat grinder or blender. You can leave the workpiece with pieces or lightly knead them with a pestle. After grinding, the mass needs to be boiled, add spices and vinegar. Caviar is placed only in sterile jars. Some recipes require additional sterilization.
Vegetable caviar for the winter with pumpkin
A recipe for bright and aromatic vegetable caviar for the winter, the basis of which is pumpkin. The ingredients indicate the weight of the peeled pulp without seeds.
Ingredients
A kilogram of pumpkin;
2 onions;
2 carrots;
2 tbsp. l. tomato paste;
3 cloves of garlic;
100 ml oil;
50 ml vinegar 9%;
Preparation
1. To prepare caviar you will need a cauldron or a large frying pan. But you can also take a pan in which you can fry. Pour oil and put on fire.
2. Cut the onion into cubes; no need to chop. Throw it into the pan and fry it a little.
3. Cut the carrots into slices or strips, add to the onion and cook together until golden brown.
4. During this time, you need to chop the pumpkin into cubes. Add to fried vegetables.
5. Immediately pour in 0.5 cups of boiling water and cover. Simmer the caviar for about half an hour over low heat until the vegetables are soft.
6. Remove the caviar from the heat. Grind in any way.
7. Add the pasta, salt, squeeze out the garlic cloves. You can add any spices to vegetable caviar.
8. Turn on the stove again and cook at low boil for about ten minutes.
9. Add vinegar and stir. Boil for another minute and you can pour the mixture into jars and seal it for the winter.
Vegetable caviar for the winter with eggplants
Recipe for aromatic caviar based on eggplants. To prevent the taste of the preparation from being spoiled by an unpleasant bitterness, be sure to soak the vegetables in salt water for about half an hour before cooking.
Ingredients
Eggplants 1.2 kg;
Half a kilo of tomatoes;
0.3 kg of onion;
0.3 kg carrots;
2 tbsp. l. vinegar;
2 spoons of sugar;
Small head of garlic;
A glass of oil.
Preparation
1. Divide the butter in half. Pour one part into a large frying pan, the second into a saucepan or cauldron.
2. Chop the onion into half rings and throw them into the frying pan.
3. After two minutes, add grated carrots to the onion and fry together.
4. Eggplants are cut into bars, soaked and squeezed. Place the second pan in the heated oil. Fry over high heat, stirring well from the bottom several times.
5. Cut the bell pepper into cubes, add to the fried eggplants, now you can reduce the heat.
6. Transfer vegetables from the frying pan, that is, carrots and onions.
7. Add grated tomatoes. Stir and simmer the caviar until all the vegetables are soft.
8. Now the mass needs to be crushed. To do this, remove the future caviar from the heat, cool, blend with a submersible blender or twist.
9. Put it on the stove again, add sugar and vinegar, and a chopped head of garlic (less possible) to the caviar. Immediately taste for salt and add if necessary.
10. Simmer everything together for a quarter of an hour, pour into jars.
Vegetable caviar for the winter “Baked” with zucchini and eggplant
A recipe for universal vegetable caviar, which can be used as an appetizer or sauce, you just need to adjust the amount of spices and spiciness to your taste.
Ingredients
900 g zucchini;
1 kg of sweet pepper;
700 g eggplants;
300 g carrots;
400 g onions;
400 g tomatoes;
2 tablespoons of vinegar;
100 ml oil.
Preparation
1. Cut the eggplants in half, sprinkle thickly with salt, leave for half an hour, rinse and squeeze.
2. Place eggplant halves and whole peppers on a baking sheet, place in the oven and bake for about 20 minutes at medium temperature. Once the vegetables are lightly browned, you can remove them.
3. Cut the onions into small cubes and place them in a large saucepan to fry.
4. Twist the peeled carrots and zucchini, add them to the onions, and begin to simmer.
5. Remove the seeds from the baked peppers, cut the eggplants into manageable pieces and twist them too.
6. Add these vegetables to the main mixture and simmer together for about ten minutes.
7. During this time, grate the tomatoes, removing all the peels. And we also add it to the caviar.
8. Cook the workpiece for another 15 minutes.
9. At the end, pour in 2 tablespoons of table vinegar, salt to taste, add 2 tablespoons of sugar, hot pepper if desired.
10. Place vegetable caviar in sterile jars and roll up.
Vegetable caviar for the winter with mushrooms
A delicious appetizer of vegetables and mushrooms. This kind of caviar definitely won’t stagnate in the basement. You can use any mushrooms, but it tastes best with forest dwellers. Recipe with sterilization.
Ingredients
1 kg of mushrooms;
600 g tomatoes;
300 g carrots;
500 g onions;
150 g butter;
300 g pepper;
2 spoons of sugar;
1.5 tablespoons of salt;
1 tsp. vinegar.
Preparation
1. Let the mushrooms cook. It is enough for them to boil for 20 minutes. Drain all the broth and cool.
2. Fry chopped onion in oil, add grated carrots, simmer together.
3. Next, add the pepper and cook until soft.
4. Chop the tomatoes, pour over the vegetables, and boil for ten minutes. Remove from heat.
5. Grind the mushrooms along with the fried vegetables until it turns into caviar.
6. Place on the stove, add salt and sugar. Cook over low heat for half an hour, add vinegar and stir.
7. Place caviar in 0.5 liter jars.
8. Place in a pan for sterilization, that is, there must be fabric at the bottom. Cover the tops with lids, but do not roll them up.
9. Pour boiling water into the pan. The water level should reach the jars' shoulders.
10. Turn on the heat, after the water boils, boil the mushroom caviar with vegetables for 10 minutes.
11. Remove from the pan and roll up.
Vegetable caviar for the winter from peppers and carrots
A variant of very delicate vegetable caviar made from bell peppers and carrots. If you wish, you can prepare the appetizer in a spicy version, you will get a wonderful adjika.
Ingredients
2 kg pepper;
500 g carrots;
250 g onions;
3 cloves of garlic;
1 glass of tomato juice;
150 ml oil;
1 tsp. vinegar.
Preparation
1. Chop the onion into cubes and fry. Use a large frying pan.
2. Add grated carrots to the onions and fry together for another five minutes. Remove the vegetable mixture from the heat and let it cool.
3. Cut the pepper into pieces, removing the seeds from the pods. Peel the garlic.
4. Grind the sauteed vegetables, bell peppers and garlic cloves together through a meat grinder.
5. Add tomato juice. You can use tomato paste, dilute 2-3 tablespoons with 150 ml of water.
6. Mix everything together, add a tablespoon of salt, and place on the stove. Simmer for 35 minutes.
7. Add vinegar, stir and after five minutes you can pour the caviar into jars.
Vegetable caviar for the winter with apples
Recipe for caviar made from apples, zucchini and other vegetables. It can be prepared in pieces or twisted. In any case, it turns out very tasty and unusual.
Ingredients
2 zucchini;
4-5 apples;
2 carrots;
3 tomatoes;
2 onions;
0.5 cups of oil;
1 tsp. vinegar.
Preparation
1. Chop the onion and grate the carrots, place in hot oil and fry for about five minutes.
2. Add the diced zucchini and fry until the juice releases.
3. Peel the apples and also cut them into cubes.
4. As soon as the zucchini stops frying and a lot of juice appears, add the apples.
5. Cover and simmer for a quarter of an hour.
6. Add grated tomatoes and simmer for another 15 minutes.
8. Let the preparation boil well so that the spices dissolve, pour the caviar into jars.
Quick vegetable caviar for the winter with zucchini
A very quick and simple option for caviar made from boiled vegetables. If you have an electric meat grinder, then cooking will take even less time.
Ingredients
3 kg of zucchini;
1 kg carrots;
2 spoons of sugar;
1 kg of onion;
20 ml vinegar;
200 ml oil;
200 g tomato paste;
1.5 tablespoons of salt.
Preparation
1. If the zucchini is large, then peel and remove the seeds. You should get 3 kg of pure product. We also clean the remaining vegetables and cut them all into pieces.
2. Twist everything together. Place in a saucepan with vegetable oil and simmer on the stove for an hour.
3. Add spices and tomato paste. Cook for another 30 minutes.
4. Add table vinegar and stir.
5. Boil for a couple more minutes, pour the mixture into sterile containers, and tighten the jars with airtight lids.
6. Let the simple caviar stand upside down until it cools and put it away for storage.
For caviar, it is advisable to use unrefined oil. If you don’t like the pronounced aroma of sunflower, then you can use mustard, olive or any other product of your choice.
When sautéing, it is very important not to burn the vegetables. Otherwise, the workpiece will have a burnt taste. Don't forget to stir the vegetables while frying.
Vinegar is added to caviar to preserve it and improve its taste. If the acid is insufficient and the workpiece is fresh, you can always add more. Instead of vinegar, you can also add lemon juice and diluted acid.
You can prepare caviar from different vegetables, combining them at your discretion. This preparation can be made sweet and sour, spicy or neutral as desired. It is not recommended to use large amounts of aromatic spices and seasonings to prepare caviar from vegetables. This dish should be as natural in taste as possible, and the additional components are intended only to slightly emphasize or shade the taste of the vegetables. Vinegar or other preservatives are added to caviar - the main thing here is not to overdo it and not spoil the taste of the vegetables in the dish.
We bring to your attention two options for preparing vegetable caviar - a classic recipe and one made from carrots.
Classic vegetable caviar for the winter
You will need:
- zucchini – 5 pcs.
- tomatoes – 5 pcs.
- onions – 3 pcs.
- carrots – 5 pcs.
- 1 bunch of greens
- vegetable oil – 5 tbsp. spoons
- dill seeds - 1 table. spoon
- sugar - 1 table. spoon
- salt – 1 teaspoon. spoon
- water - 2 table. spoons
- vinegar 9% – 2 table. spoons
Preparation:
- Traditionally, this preparation for the winter is prepared from zucchini, tomatoes, onions and carrots. The vegetables are first washed and peeled. The zucchini is crushed using a blender until smooth and has the consistency of concentrated juice in a separate bowl. In another bowl, chop the carrots and onions in the same way.
- Both vegetable masses are mixed, tomato juice obtained from tomatoes is added to them. If this vegetable is not sour enough, you can add 1-2 more pieces. Everything is mixed again, chopped dill (no more than one small bunch) is placed in the container. You don’t need to put it through a blender, just chop it up so that the aroma is felt in the final dish.
- The mass is placed in a deep saucepan and simmered on low heat for 1 hour under a closed lid, with constant stirring with a wooden spoon. After this, open the lid, add vegetable oil, dill seeds, sugar, salt and a little warm water to the caviar. In this form, the caviar is cooked with the lid open for another half hour.
- Then you need to add vinegar, mix everything well and wait until the mixture boils again over low heat. Then the pan is removed from the stove, and the caviar is poured into pre-sterilized containers. Each jar is sealed, wait until the vegetable caviar cools to room temperature, and send it to a cool place for storage. This dish can be eaten both hot and cold.
Vegetable caviar from carrots for the winter
This vegetable snack can be prepared at any time of the year. If you want to prepare carrot caviar for the winter, use our recipe.
You will need:
- carrots – 1 kg
- sweet pepper – 5 pcs.
- hot pepper – 1 pc.
- tomatoes – 1.5 kg
- onions – 3-4 pcs.
- salt - 2 table. spoons
- vinegar 9%
Preparation:
- To prepare this tasty and healthy preparation, you must first peel and rinse the young carrots well, then dry them and chop them using a blender.
- Add similarly chopped bell pepper to the carrots, which has previously been cleared of seeds.
- Red hot pepper is peeled and crushed using a blender.
- Peel the tomatoes and rub through a colander.
- For this dish, the onions are not chopped in a blender, but cut into small squares with a knife.
- Mix the chopped vegetables and place in a deep saucepan with a thick bottom. Place the vegetable mixture over low heat and cook for half an hour with constant stirring.
- After time, you need to add salt and mix everything well. The mass is cooked for at least 10 minutes over low heat, after which it can be placed in sterile liter jars or other small containers. An incomplete tablespoon of vinegar is added to each jar, the preparations are sealed and sent to a cool place for storage.
