Pumpkin caviar like in childhood: I cook a lot at once so it lasts a long time. I keep jars in my apartment.

After 30 minutes, add the tomato paste and cook for another 10 to 15 minutes.

If you prefer chunky caviar, you can add vinegar at this point and roll it into jars. But I prefer pureed caviar, so I remove the bowl from the heat and blend the vegetables with an immersion blender until smooth.

At this point, I make sure to taste the caviar for salt and sugar and, if necessary, add more to taste.

I am satisfied with the resulting caviar and its thickness. Therefore, I add vinegar, stir, and boil the caviar for another 10 minutes over low heat.

After that, I transfer the caviar into jars and wrap it in a warm blanket until it cools completely.

This caviar can be stored at room temperature until the next harvest, although you will probably consume it much sooner.

The caviar turns out to be very tasty, just like in childhood!

Now I’ll tell you what I do with zucchini juice. I freeze it and add it to vegetable soups in the winter.

The soup with this juice turns out to be very tasty!

Thank you for trusting me and preparing for winter with me!