Spicy Zucchini in an Autoclave

Name: Spicy Zucchini in an Autoclave
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 10
Ingredients: zucchini — 3-4 kg;; Chili ketchup — 1 pack (270 g);; vinegar — 1 cup;; sugar — 1 cup;; salt — 2 tbsp.;; water — 1.5 l;; bay leaves;; black peppercorns;; garlic;; Chili pepper;; dill flowers;; herbs and other spices to taste.

Zucchini is one of the most delicious products for winter preservation. It's easy to prepare and very healthy. Even canned zucchini contains many nutrients. By preserving zucchini in an autoclave, you will have wonderful dishes for winter while saving your time.

There are many recipes for preparing zucchini for winter — salads, caviar, jams, pickled zucchini, and assortments with other ingredients. In this article, you will find the best recipes for how to prepare zucchini in an autoclave for winter.

Pickled Zucchini with Chili Ketchup

For this recipe, you will need the following ingredients:

zucchini — 3-4 kg;
Chili ketchup — 1 pack (270 g);
vinegar — 1 cup;
sugar — 1 cup;
salt — 2 tbsp;
water — 1.5 liters;
bay leaves;
black peppercorns;
garlic;
hot Chili pepper;
dill flowers;
herbs and other seasonings to taste.

This batch is for 5 liter jars. The amount of zucchini will depend on how tightly they are packed into the jar. It is recommended to choose small zucchinis for better appearance of the finished product. When using an autoclave, there is no need to pre-sterilize the jars and lids.

Let's start preparing:

Place 2-3 peeled garlic cloves in each jar. You can slightly cut them to enhance the flavor. Next, add dill flowers, bay leaves, and a few black peppercorns. Slice the hot pepper, remove the seeds, and add to the jars. You can also add a few horseradish and currant leaves — these ingredients add a vivid aroma and make the zucchini crispy.
Cut the zucchinis into slices 1-2 centimeters thick. For better preservation, choose young zucchinis with small seeds. These zucchinis will yield whole, beautiful pieces in the jar. Pack the sliced zucchinis tightly into the jar to minimize air pockets.
Prepare the marinade. Boil the water, then add salt, sugar, and ketchup. Boil for 5 minutes, then add vinegar (use 9%).
Pour the hot marinade into the prepared jars almost to the top, and close with lids.

The queen of all zucchini preserves is zucchini caviar. There are many types of zucchini caviar with different additional ingredients. We offer you one of the tastiest recipes. For this preparation, you will need:

zucchini — 6 kg;
onion — 1 kg;
sunflower oil — 1 cup;
salt — 1.5 tbsp;
sugar — ¾ cup;
tomato sauce — 0.5 l;
tomato paste — 0.5 l;
mayonnaise 67% fat — 0.5 l;
satsebeli sauce — 0.5 l;

Preparing zucchini caviar in an autoclave involves the following steps:

First, clean the zucchini and remove the seeds. Cut them into strips and grind them using a fine sieve in a meat grinder.
Clean and chop the onion into medium cubes. Fry the onion in sunflower oil until fully cooked. Let it cool slightly.
Place the ground zucchini into a large container, add the prepared onion, sugar, and cook for 1 hour.
Then, gradually add tomato sauce, tomato paste, mayonnaise, and satsebeli sauce to the hot zucchini mixture. After each new ingredient, mix thoroughly until completely dissolved before adding the next one. Add salt to taste. Cook over low heat for 2.5 hours, stirring constantly.
Place the hot caviar into half-liter jars, leaving 1 centimeter from the top, and seal with lids. Put the jars into the autoclave, fill with water, and close, then start heating. Sterilize for 15 minutes at 100 degrees Celsius, then turn off the autoclave. The finished product can be removed when the autoclave has completely cooled down.

The taste of this zucchini caviar combines the tenderness of zucchini, the richness of tomatoes, and the spiciness of satsebeli. Prepared zucchini caviar in an autoclave ensures long shelf life and a vibrant taste.

Long Zucchini for Appetizers

The ingredients in this recipe are for one portion, one liter jar:

zucchini;
horseradish;
bay leaves — 2 pcs.;
garlic clove;
parsley — 3-4 sprigs;
vinegar — 3 tbsp.;
sugar — 2 tbsp;
black ground pepper — 1 tbsp.;
salt — 1 tbsp;
sunflower oil — 2 tbsp.;
carrot — 1 tbsp.;
tomato paste — 1 tbsp.;
water.

To prepare:

Place bay leaf, a piece of horseradish root, a garlic clove (pre-sliced into a few pieces), and parsley at the bottom of a liter jar.
Heat sunflower oil to boiling, remove from heat, and let cool.
Add sugar, vinegar, cooled sunflower oil, salt, black ground pepper, grated carrot, and tomato paste to the jar.
Take young zucchini of approximately the same size, wash them, and trim both ends. Cut them in half, and then cut each half into 4-6 equal parts lengthwise.
Pack the zucchini pieces tightly into the jar and fill with cold water almost to the top.

After this, the preparation for canning in the autoclave is almost complete. Just close the lids, place the jars in the autoclave, close it, and start heating. Bring the autoclave to 90 degrees Celsius and sterilize for 20 minutes.

By purchasing an autoclave from "Ukpromtech," you will get a reliable assistant for canning. We offer the largest selection of autoclaves and other steel products. You can choose an autoclave that suits your needs — household, for home, various sizes and materials, as well as industrial ones for large-scale production.

Still unsure which autoclave to choose? Our consultants are always happy to help — leave a request on our website, and we will call you back. Or contact us by phone: (050) 376-60-86, (067) 370-27-22.