Sorry, did not realize all at once to Uttagsautomat, never thought I will dare to spread - therefore, photos not a lot. Begin by preparing the necessary vegetables. I went into the garden and gathered all that is necessary. Zucchini...

Tomatoes and other vegetables, herbs...

Prepare the POTS for vegetables - zucchini, carrots, onions and tomatoes - 4 basin. All vegetables, except onions, wash and grate on a coarse grater (if the zucchini is thick the skin is clean, if the seeds are already "oak" - take out). Onion peel and finely chop.

To ensure that the process was MUCH easier, I use the juicer-the shredder, it processes 20 zucchini (cut into large pieces) in 15 minutes and whole carrots for 5 minutes. The only - not for nothing is it called the "garden" is more your thing, enjoy it in the garden as the kitchen then long is necessary to wash.

Now is a crucial moment: we prepare our kettle. Put the cauldron on the stove and light the stove, quite strong. Prikalivaet the cauldron on the fire and hot already at capacity pour vegetable oil. Throw back the onion, fry there 10 minutes and throw out ruthlessly. (they say you need to clean the oil. In my opinion - it is clean - but if I must, I must).

Then, everything is simple. Throws in hot oil first the carrots, stir, after 10 minutes put the onions, stir, then the grated zucchini and the tomatoes are sent to the same. Add the tomato paste. Then add a portion of salt, stir and try. Approximately 3-4 tablespoons, but it's a matter of taste - should be salted as You would with any salt, like soup. Pour all the sugar. Interfere. And, also in batches, pour the vinegar. The taste of the caviar should not be too sour, but not fresh. Rather sweet and sour. Interfere.

Now we have to see what's up with the fuel. Should be by this time already a lot of good hot coals. Them approximately every 20-30 minutes it is necessary to throw some firewood, just to maintain the temperature, but the fire must not be strong. Caviar evenly distributed throughout the pot. Let languishing, and in the meantime we need to sterilize jars and boil the lids. I'm just doing everything with baking soda and then pour boiling water from the kettle and cover. Sometimes off the training cans and 20 minutes later come and stir the contents of the cauldron.

2 hours later, when all of the jars are sterilized and everything is ready for the canning process, we add the spices. Interfere. At the end we throw the chopped cilantro. It is important to prepare a comfortable base for rolling in advance so as not to rush and then find-and-so... I put it next to the cauldron stool, a deep plate. In a bowl then put the jar. (When tightening all at the level of the stool - it takes less effort, and much more convenient). More importantly the presence of a large and comfortable Seating next to - there we will put the banks and they have all improvised utensils. To prepare a towel (which is not a pity -there will be spots), ladle, fork - to remove lids from boiling water), the banks and cover everything should be at hand.

Well, actually all begin to pour into banks to roll over or twist. The finished jar check at the time of rotating the cap (suddenly bad rolled or delayed), overturn and put on the table. Before each bookmark of caviar in a jar, all you need is the contents of the cauldron stir, the temperature needs to be aligned. If the weather permits, then put all the jars rolled up jacket on the street if it's raining, then transfer to cool everything under the roof. I got 20 850-Gramovich cans. Important - the cauldron after all of its contents will be in the banks should be removed from the stove, immediately pour a small amount of water, cool slightly, wash, drain the water and wipe everything with a cloth, first dry and then with oil. Well, clean until the next workpieces. For example, eggplant-type saute, or sauce of plums on an industrial scale - is what the first ripe.

When the jar has cooled, after about a day, remove them in the dark and not too hot place, suitable, for example. the space under the bed, and ideally in a warm cellar. In the winter when you want heat and sun, take out the jar, enjoy the taste and remember the generous August at the cottage! All a pleasant appetite!