Carrot caviar for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients for carrot caviar. It is better to make such a preparation in the harvest season, when the carrots are young and juicy. Carrot caviar from fresh carrots turns out very tasty and tender.

2. Step 2:

   

   Carrots are washed, cleaned, if the carrot is young, then it can be wiped with a stiff brush under running water without removing the peel with a vegetable peeler. Carrots are cut into large pieces and crushed with a food processor, crushed with a blender. If there is no such technique, you can use a conventional meat grinder. Put the cooked carrots in a saucepan or saucepan with a thick bottom.

3. Step 3:

   

   Tomatoes are washed, cut out the attachment point of the peduncle, cut them into several pieces. If the skin of tomatoes is hard, it can be removed by pouring boiling water over the tomatoes, and then dropping them into cold water.

4. Step 4:

   

   Peel the garlic cloves. Cut the garlic cloves into large pieces.

5. Step 5:

   

   Garlic and tomatoes can be crushed immediately together with carrots using a food processor.

7. Step 6:

   

   Cooked garlic and tomatoes are sent to a saucepan with carrots. Add salt, sugar and vegetable oil to the vegetable mass. Mix the mass and put it on the fire. When the mixture boils, reduce the heat to slow and simmer the vegetable mixture for about 30 minutes. It is necessary to mix the vegetable mixture periodically so that the mass does not burn to the bottom of the saucepan.

8. Step 7:

   

   Then pour in table vinegar, stir and simmer for another 10 minutes. Carrot caviar is ready.

9. Step 8:

   

   You need to prepare the jars for the workpiece in advance. It is better to use small cans for carrot caviar, so that after opening the workpiece is not stored for a long time. I wash the cans with soda and sterilize them in one of the most convenient ways. The easiest way is sterilization in the oven. Wet jars are placed with the neck down on the grill of a cold oven. Turn on the temperature of 150 degrees. Sterilize the 0.5 l jars for about 15 minutes. Boil the lids, let them dry.

10. Step 9:

    

    Carrot caviar is laid out in prepared jars, tightly stacking the mass up to the shoulders of the jars. Roll up and let them cool at room temperature, upside down under a warm blanket. Carrot caviar can be stored in a cool pantry.

11. Step 10:

    

    Bon appetit!