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Sterilization in a water bath makes canned food more durable and extends its shelf life. But this event is troublesome and takes a lot of time. There are few happy owners of home autoclaves. Everyone else has to do things the old fashioned way.
If the jars and lids are thoroughly sterilized without disturbing the temperature regime, and the product itself is prepared correctly, with sufficient heat treatment time for this recipe, then it is quite possible to immediately put it into jars and seal it hermetically. These canned foods keep well even at room temperature.
Without sterilization, you can prepare marinades, compotes, various salads and, of course, caviar from various vegetables. There are many recipes that can be used to prepare eggplant caviar for the winter without sterilization.
In order for such canned food to be stored well at the end of cooking, you need to add vinegar to the vegetable mixture; in extreme cases, you can get by with a sufficient content of tomatoes or tomato paste.
There are a lot of recipes for eggplant caviar. Not all of them use sterilization. The result of almost every preparation is a thick mass in the form of puree. This is exactly how caviar should be. But they get it in different ways.You can first bake the eggplants and then turn them into caviar; you can pre-fry all the vegetables and puree them using a blender. But there is an easier way - caviar from raw vegetables, minced through a meat grinder.
The simplest eggplant caviar
For 4 kg of medium-sized eggplant you will need:
- sweet pepper – 2 kg;
- tomatoes – 2 kg;
- lean oil – 200 ml;
- vinegar 6% - 8 teaspoons.
Season the caviar with salt, sugar and pepper to taste.
We wash and peel the vegetables, remove the seeds from the pepper, cut everything into pieces and grind through a meat grinder. You will get a fairly liquid puree. It must be poured into a thick-walled saucepan and brought to a boil. At this stage, add salt, sugar and the necessary spices to the vegetable mixture. Now the mixture should simmer over low heat for about 40 minutes. During this time it will thicken.
Vegetables absorb salt and sugar gradually, so the taste of the dish will change during the cooking process.
While the caviar is being prepared, you need to sterilize the jars and lids. This should be done very carefully, since the canned food will not be sterilized in the future.
The finished caviar is immediately packaged in jars and hermetically sealed. Since we are preparing caviar for the winter without sterilization, the jars must be turned over and wrapped well. So, they must stand for a day. Then we take the canned food out for storage. It is better if it is a basement or other cool place.
Different nations have different traditions of preparing food for the winter. Among the many recipes for eggplant caviar for the winter without sterilization, I found a recipe from Ukraine. They really like blue ones there and prepare them in large quantities.
Ukrainian style eggplant caviar
It is prepared without bell pepper and garlic. The absence of hot spices and vinegar, a small amount of vegetable oil allows you to use this preparation even for baby food.
For 2 kg eggplant you will need:
- tomato – 8 pcs.;
- onions and carrots - 4 pcs.;
- lean oil – 400 ml.
Season this preparation with salt and sugar to taste.
Peel the eggplants, cut them into small cubes, chop the onion finely, also chop the tomatoes and grate the carrots.
Tomatoes need to be peeled. This is easy to do if you scald the tomatoes and then immediately pour cold water on them.
For cooking you will need 2 frying pans. On one, simmer the eggplants until soft, add tomatoes to them and simmer for another 10 minutes. In another frying pan, fry the onions and carrots. The onion should become golden. Mix the vegetables, season with salt and sugar and simmer together for about half an hour.
Place the finished caviar in sterilized jars and seal hermetically with well-boiled lids. We insulate the jars for a day. Store in a cool place.
Eggplant caviar is also prepared in Foggy Albion. True, in the English version this dish is called puree. The word caviar has a completely different meaning here. In England there are also many lovers of homemade delicacies. This recipe contains equal parts eggplant and tomatoes, which gives the caviar a special, tomato-like taste.
Eggplant caviar in English
For 3 kg of eggplant you will need:
- tomatoes – 3 kg;
- bell pepper – 2 kg;
- onions and carrots – 1 kg each;
- 9% vinegar and refined vegetable oil – 150 ml each;
- salt – 4 tbsp. spoons;
- sugar – 150 g.
We cut the eggplants into pieces without peeling them, three carrots, cut the onion into half rings, and cut the sweet pepper into slices.
Mix all the vegetables in a basin or large bowl. To fill, you need to prepare a marinade. It is made from salt, sugar, vinegar, oil and tomatoes. Mix all ingredients in a blender. Pour the marinade over the vegetables and simmer the mixture over medium heat for 20 minutes. If the main thing for you is taste, and appearance is not important, at this stage you can stop and package the canned food in sterilized containers, sealing it hermetically.
But if you definitely want to get English puree, you will have to grind the finished mixture with a blender.
Placed in a sterilized container and hermetically sealed, English-style eggplant caviar will remind you of a warm, generous summer on frosty winter evenings.
To be able to prepare caviar at any time the housewife needs it, you can make a semi-finished eggplant product, which also does not require sterilization.
Eggplants for winter caviar
It only requires eggplants and vegetable oil and, of course, salt.
The proportions are as follows:
For 2 kg of eggplant you need 0.5 liters of oil for filling. This dish is seasoned with salt to taste, but in order for the preparation to be stored well, there is no need to spare it.
Bake washed and dried eggplants in an oven heated to 220 degrees until soft.
While the eggplants are baking, sterilize the dishes and lids. We take the eggplants out of the oven and carefully scoop out the pulp with a sterilized spoon and place them in sterile jars.Boil salted vegetable oil and pour boiling oil over the eggplants. This must be done carefully so that the jars do not burst.
Rolled up jars need to be well wrapped for a day. You can use this preparation in winter to prepare any dish with eggplants.
Eggplant caviar is a dish that has many cooking options. The products are used in different proportions and combinations. But no matter what recipe the housewife chooses, the result will be a tasty and healthy dish that will delight the whole family.
