Ketchup makes many dishes tastier, adding juiciness and brightness, so why not, instead of buying it at the store, make your own ketchup for the winter? It's simple and very quick, and delicious dishes with homemade ketchup will delight you and your loved ones for many months. In addition, everything that is made with your own hands undoubtedly turns out more tasty and healthy. Do you agree? Then let's get started!
The most important ingredient in ketchup is, of course, tomatoes. In this regard, it is logical to assume that the taste of the final dish directly depends on their quality. To prepare ketchup, choose ripe red tomatoes of any size without defects, and the fruits can be both firm and soft to the touch. It is very important that the tomatoes are fleshy and not watery - thanks to this you will get ketchup for the winter with a rich taste and a thick consistency. Unripe, watery tomatoes will produce a large amount of juice, which will evaporate when cooked, leaving you with a minimal amount of valuable pulp. Of course, ketchup made from homemade tomatoes is especially tasty.
Tomatoes in ketchup can be supplemented with onions, bell peppers, hot chili peppers, garlic, as well as apples and plums. The latter should not be surprising - fruits not only give ketchup a pleasant taste, but also make its consistency thicker. Adding hot peppers and garlic to ketchup allows you to adjust the heat of the product, while spices such as allspice, cloves and cinnamon help make the ketchup more spicy and aromatic.
Ketchup for the winter, prepared in accordance with the recipe, can be a very healthy product. Tomatoes are rich in antioxidants, and a special place among them is occupied by the pigment lycopene, which gives vegetables their characteristic red color. Lycopene has a beneficial effect on the health of the cardiovascular system and prevents the formation of tumors. In addition, the phytoncides contained in tomatoes have antibacterial and anti-inflammatory properties, and pectin substances reduce blood pressure and cholesterol levels. Eating tomatoes also stimulates the synthesis of serotonin, which improves mood. However, the red color of the fruit alone lifts the mood, because they look so bright, appetizing and cheerful, don’t they?
There are many ways to prepare ketchup for the winter, but they all involve prolonged cooking of tomatoes to evaporate the liquid from them and thicken the pulp. The cooking process itself is extremely simple, you just need to be patient. It is most convenient to prepare ketchup for the winter in small jars, since when sealed it can be stored for about a year, while when opened it can be stored for no more than 2-3 weeks in the refrigerator. However, you can be sure that homemade ketchup will be eaten very quickly - such a yummy product does not last long.
Ketchup for the winter can make a large number of dishes amazingly tasty - pasta, fried or baked meat, kebab, fried potatoes, pizza and much more. So, while the vegetable season is in full swing, let's prepare for the cold weather and stock up on homemade ketchup!
Ketchup for the winter "You'll lick your fingers"
Ingredients:
2.5 kg of tomatoes,
1 medium onion,
100 g sugar,
15 g salt,
100 ml 9% vinegar,
3-4 buds of cloves,
1/2 teaspoon coriander seeds,
1/2 teaspoon ground cloves.
Preparation:
Place the sliced tomatoes and diced onions in a saucepan and simmer, covered, for about 15 minutes until the vegetables become soft and release their juice. After this, the resulting mass should be thoroughly rubbed through a sieve to obtain a homogeneous puree. Place the mixture in a saucepan, bring to a boil and cook over low heat without a lid until the mixture has reduced in volume by half. Place cloves and coriander seeds in gauze folded in several layers and tie in a knot. Place in tomato mixture along with black pepper and cinnamon. Add sugar, salt and vinegar. Stir and cook for 5-7 minutes. During this time, the ketchup should thicken. Remove the cheesecloth with spices and put the ketchup into sterilized jars. Roll up the jars with sterilized lids, turn them upside down, wrap them in a blanket and let cool. After this, the ketchup can be stored. From the specified amount of ingredients, about 1.2 liters of ketchup is obtained.
Spicy ketchup with garlic for the winter
Ingredients:
3 kg tomatoes,
10-12 cloves of garlic,
10 black peppercorns,
10 peas of allspice,
5 buds of cloves,
1-2 pinches of ground cinnamon,
3 tablespoons 9% vinegar,
5 tablespoons of sugar,
1 tablespoon salt.
Preparation:
Cut the tomatoes into pieces. Pass through a meat grinder or grind with a blender. Pour the resulting mass into a saucepan with a thick bottom, bring to a boil and cook over low heat for about 1 hour, stirring occasionally. The cooking time for ketchup depends on its desired thickness. To obtain thick ketchup, the tomato mass must be reduced to half its original volume. Rub the resulting mass through a sieve and place back into the pan. Add garlic, salt, sugar, vinegar, cinnamon, passed through a press, as well as pepper and cloves, placed for convenience in a piece of gauze. Bring to a boil and cook for about 20 minutes, then remove the cheesecloth with spices. Place the ketchup in sterilized jars and seal tightly.
Ketchup with bell peppers and onions for the winter
Ingredients:
3 kg tomatoes,
4 bell peppers,
3 large onions,
1 small head of garlic,
1/2 cup 9% vinegar,
1/2 cup sugar
12 black peppercorns,
3-4 peas of allspice,
4 buds of cloves,
1 tablespoon salt,
1/2 teaspoon ground nutmeg.
Preparation:
Coarsely chop the tomatoes and bell peppers and place in a saucepan. Add chopped garlic and salt. Cover with a lid and simmer over low heat for about 2-3 hours, stirring occasionally. During this time, the vegetable mass should boil down 2.5-3 times. It must be pureed using a blender until a homogeneous consistency is obtained. Grind the peppercorns and cloves using a coffee grinder or mortar. Add to tomato mixture along with cinnamon, nutmeg, sugar and salt. Stir and cook for about 30 minutes. 5 minutes before it’s ready, pour in the vinegar. Place the ketchup in sterilized jars, filling them to the very top, and roll up. Leave the jars turned upside down and wrapped in a blanket to cool for 24 hours. Store the ketchup in a cool, dark place.
Tomato ketchup “With a spark” for the winter
Ingredients:
1 kg of tomatoes,
1 hot chili pepper,
3-4 cloves of garlic,
1 teaspoon mustard,
1/2 teaspoon ground cinnamon,
3 teaspoons sugar,
1 teaspoon salt,
8 black peppercorns
5 peas of allspice,
1/2 teaspoon 9% vinegar.
Preparation:
Chop the tomatoes coarsely, place them in a saucepan and boil for 10-15 minutes. Pass the resulting mass through a meat grinder or grind using a blender. After this, it is necessary to remove the skin and seeds from the mixture by rubbing it through a sieve. Place the tomato base back into the pan, bring to a boil and cook for 20 minutes. Add finely chopped hot pepper, pressed garlic, mustard, sugar, salt, cinnamon, as well as pepper and cloves placed in cheesecloth. Boil for 10 minutes and remove the cheesecloth with spices. Pour ketchup into sterilized jars, add vinegar and seal with sterilized lids. Turn the jars upside down and let cool under a blanket.
Tomato and apple ketchup for the winter
Ingredients:
2 kg tomatoes,
250 g onions,
250 g sweet and sour apples,
1/2 cup sugar
1 tablespoon salt,
1/2 teaspoon ground black pepper,
1/2 teaspoon ground cinnamon,
4-5 buds of cloves,
1/2 cup 6% vinegar.
Preparation:
Coarsely chop the tomatoes and onions. Remove the core from the apples and leave the peel. Grind all ingredients using a blender or meat grinder. Place in a saucepan and bring to a boil. Cover with a lid and simmer over low heat for about 1 hour, stirring the mixture every 10-15 minutes. Remove the lid and cook for another 30 to 45 minutes until most of the liquid has evaporated. Rub the resulting mass through a sieve and place back into the pan. Add spices (it’s better to put the cloves in a piece of gauze to make it easier to remove later), sugar, salt and vinegar. Bring to a boil and cook for another 5-7 minutes, then fill sterilized jars with ketchup and seal tightly. This recipe will yield approximately 1.5 liters of ketchup.
Tomato ketchup with zucchini
Ingredients:
800 g zucchini,
5 tomatoes
2 onions,
1 tablespoon starch,
5-7 cloves of garlic,
7-10 black peppercorns,
1 teaspoon salt (heaped),
1/2 teaspoon 70% vinegar,
parsley or cilantro to taste.
Preparation:
Cut off the skin of the zucchini and remove the seeds. Grind the tomatoes, onions, garlic and half the zucchini using a meat grinder or blender. Place in a saucepan, bring to a boil, add finely chopped herbs, salt and black pepper crushed in a coffee grinder or mortar. Cook for about 45 minutes over low heat. Meanwhile, cut half of the remaining zucchini into cubes and boil in salted water until soft. Rub the tomato mass through a sieve and place the mixture back into the pan. Add boiled zucchini. Bring the sauce to a boil and remove from the stove. Add starch and mix well to thicken the ketchup. Add vinegar diluted with a tablespoon of hot water. Stir, pour ketchup into jars and roll up.
Tomato ketchup and plums for the winter
Ingredients:
2 kg tomatoes,
800 g plums,
2 onions,
1 head of garlic,
150 g sugar,
40 ml apple cider vinegar,
1 tablespoon salt,
1 tablespoon dried herb mixture (to taste)
1 teaspoon ground pepper mixture,
1/2 teaspoon chili powder (or to taste).
Preparation:
Remove pits from plums. Make cross-shaped cuts on the tomatoes, pour boiling water over them for a few minutes, then remove the skins. Grind the tomatoes, plums and onions into a puree using a blender. Place the mixture in a saucepan, bring to a boil and simmer over low heat for about 1 hour until the original mass is reduced by three in volume. Add chopped garlic, salt, sugar and spices. Stir and cook for about another hour, stirring occasionally. The mass should thicken well. If you want to get ketchup of a uniform consistency, at this stage the mass can be crushed using a blender, after which the sauce should be brought to a boil. Pour vinegar into the ketchup and simmer for another 10 minutes, then pour the ketchup into jars and roll up.
From the specified amount of ingredients you will get approximately 800 ml of ketchup.
Ingredients
- Tomatoes – 2.5 kg
- Onions – 2 pcs. medium size
- Sweet pepper (preferably red) – 2 pcs.
- Garlic – 5 cloves
- Salt – 1.5 tbsp. spoons
- Sugar – 100 g
- Vinegar – 50 ml
- Ground black pepper – 0.5 teaspoon
- Ground red pepper (hot) - to taste
- Greens – basil, dill, parsley (whatever you have)
- Cinnamon - a pinch
These products yield approximately 1.3 liters of delicious ketchup.
Preparation
Let's prepare the tomatoes. You need to wash them, cut off the tails and butts, cut the fruits into four parts and put them in a pan. Do the same with onions and peppers. Add garlic. Now you can put the pan on low heat. Wait until the tomatoes release their juice, then the heat can be increased slightly. Make sure that the future ketchup does not burn, and to do this, stir it more often. 
When it boils, reduce the heat again and simmer for an hour to an hour and a half with the lid open. The quantity should be reduced by about half. 
Let the mixture cool, and then rub it through a sieve or gauze (pre-ironed with an iron). You can first put it in a meat grinder or use a blender or food processor. Add greens there too. If you have a juicer, then pass the tomato mass through it, it will be much faster. 
Pour the resulting juice into a suitable saucepan and put it back on the fire. When it boils, add salt, sugar, spices, simmer for about half an hour and pour in vinegar. Reduce the mixture by about half.
I sterilized the jars in the oven.
Pour the ketchup into sterilized glass jars, close them with lids, turn them upside down and wrap them in a towel.
You can store ketchup in the refrigerator or cellar.
Sterilization in the oven
Turn the oven to 140°. Place the jars, previously washed with soda, on the grill. If they are wet, place them upside down, if dry, place them upside down. After five to ten minutes, increase the temperature to 150° and again to 160°. If you pour hot ketchup, the jars must be hot. To prevent the glass from breaking, place a tablespoon in the container. Pour boiling water over the metal lids and leave for a few minutes.
Tip: add salt, sugar and spices in parts and taste the ketchup, because everyone has their own taste.
Ketchup is a great addition to spaghetti, meat, fried potatoes and other dishes. You can buy it in any grocery store, but it is difficult to choose the real product, without dyes, chemical additives and at the same time with a pleasant taste.
The solution is to make your own sauce using quality ingredients. In addition, the taste of ketchup can be adjusted to your own preferences: make the product spicier or, conversely, sweeter, add more seasoning or use a minimum of ingredients. The most important thing is to store ketchup correctly - in sterilized jars so that it does not spoil.
For this recipe, it is better to use low-juice varieties of tomatoes. This will make the sauce thicker and take less time to cook.
The main secret to creating thick ketchup is adding apples to the dish. The fact is that these fruits contain the thickener pectin. The ketchup is not only thicker, but also brighter, and the taste is more intense and contrasting.
Cooking will take 2 hours. The output will be 900 ml of product .
First of all, let's deal with the tomatoes: wash them, remove the spoiled parts and cut them into arbitrary pieces. For the recipe, bruised, ugly fruits are suitable - anything that has a “non-marketable” appearance.
Then grind the prepared pieces in a blender.
To remove seeds and skins, pass the resulting tomato juice through a sieve or use a juicer to separate the pulp from the juice.
Then put the juice on the fire. The foam should be removed from the surface as soon as the boiling process begins.
Apples are next in line: we also wash them and cut them into 1.5 cm pieces; there is no need to remove the skin and seed box.
Place pieces of fruit into boiled tomato juice, followed by dry spices. You need to cook for 1.5 hours. During this time, the sauce should reduce to 1/3 of its original volume and become thick.
Next, the ketchup needs to be removed from the heat and passed through a sieve again. Put the sauce back on the stove, add the remaining ingredients - vinegar and oil (mix well). It remains to boil for another 5 minutes.
Ketchup is ready. Place it in sterilized jars and cool in a blanket. After this, the sauce will become even thicker.
Delicious ketchup for the winter at home
Let's start cooking:
We choose the most suitable tomatoes and cut them into small pieces and place them in a saucepan. We cut the onion there too. Make sure that the tomatoes are not overripe - this is the main ingredient on which the taste of the sauce depends. It is better to use tomatoes grown on your own plot.
Place the vegetables on the stove and cook for an hour until the onion softens.
We take out the mass and grind it in a blender until it becomes creamy. Add sugar and salt, put it on the stove again. As soon as it boils, add finely chopped apples.
Cook until the thickness of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.
All that remains is to pour the ketchup into the prepared containers, cool and figure out what you can try it with.
To make the taste brighter and a little spicier, you can add a little ground red or black pepper.
Tomato ketchup at home for the winter
Let's start cooking:
First, cut the sweet and ripe tomatoes into large slices.
We try to chop the onion as finely as possible.
Simmer vegetables for 20 minutes with the lid closed.
Then let the mixture cool and rub through a sieve.
We put the extracted juice on a small fire and keep it until exactly half of it remains.
We put all the spices in a gauze bag and add them to the boiling sauce.
Shortly before the end of cooking, add sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the taste of the sauce can be adjusted to suit your own preferences.
After 7 minutes, remove the spices. Pour the hot, aromatic sauce into containers.
Spicy ketchup at home for the winter
A recipe for spicy lovers. Great with any meat and fish. In addition, this ketchup goes well with pasta, pizza and cutlets.
Step-by-step preparation:
Step 1: grind the ingredients in a blender: onions (500 g), tomatoes (half a kilo), bell pepper (1 kg) and bitter pepper (2 pods).
Step 2: pass the resulting mass through a sieve.
Step 3: Place in a saucepan and simmer for an hour.
Step 4: pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.
Step 5: add spices and chopped garlic (6 cloves).
Step 6: Boil for 30 minutes.
Step 7: add apple cider vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.
Ready. We remove them into jars.
Sweet ketchup at home for the winter
Spicy ketchup is not for everyone. But even children will like the sweet ones. Therefore, it is worth stocking up on this type of sauce.
Algorithm for preparing ketchup:
- Cut the tomatoes and onions into 4 parts, place in a cauldron and simmer over low heat. We are waiting for them to cook.
- Grind the vegetables through a sieve, then in a food processor.
- Pour the juice back into the pan and simmer until reduced by half. At the same time, add the spices in the bag, salt, cinnamon and sugar.
- Place on maximum heat and wait for it to boil. When it boils, turn down the heat and let it simmer for about 10 minutes.
Sweet homemade ketchup is ready!
Bulgarian ketchup at home for the winter
In the 80s, there were beautiful glass jars on the shelves for 1 ruble 30 kopecks with that same Bulgarian ketchup. Many people are familiar with its unique taste. There are many recipes for Bulgarian ketchup; perhaps it will be possible to create exactly the taste that comes from the USSR.
Let's get started:
- Grind the onions, peppers and tomatoes through a meat grinder, pass the garlic through a crusher, and grate the horseradish root.
- Place the vegetables, except garlic and horseradish, in a saucepan, add oil and cook. When it boils, reduce the heat (no lid needed).
- An hour has passed, which means it’s time to add horseradish, garlic and sugar, and add a little salt. Let it cook for another 2 hours.
- You should try the sauce, if necessary, you can add salt or sugar.
- We are preparing jars. You can “fry” them in the oven. After 3 hours, pour the ketchup into containers and let cool.
You should get about 4 liters of ketchup.
Classic ketchup at home for the winter
Let's prepare it like this:
- Place the washed and chopped tomatoes as finely as possible into a cauldron and directly on the fire.
- Cook until 1/3 of the original volume remains.
- Add sugar and cook for another 5 minutes.
- Add salt and keep on the stove for 3 minutes.
- Carefully wrap the cloves and peppers in gauze and lower them into the tomatoes. Send cinnamon there too.
- After 10 minutes of cooking, you can remove the pan from the heat.
- Wait for the sauce to cool and pass through a sieve (don’t forget to remove the bag of spices). Return the mixture to the pan.
- Crush the garlic and add to the puree.
- The vinegar is poured in last. All that remains is to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).
The taste of ketchup is universal. It is served with any dish.
Krasnodar ketchup at home for the winter
Preparation begins with cutting tomatoes, onions and apples into small pieces. Next, we pass the vegetables through a juicer. To make the ketchup more tender, you should additionally beat the entire mass with a blender.
We put it on fire. Place the spices in cheesecloth and throw them into the pan. At the end of cooking, add vinegar and garlic. Let it simmer for another 10 minutes, remove the spices. Pour the prepared hot sauce into jars.
Depending on the juiciness of the tomatoes, ketchup will take from three to five hours to cook.
Shish kebab ketchup at home for the winter
Step-by-step preparation:
Step 1: wash the tomatoes and grind through a meat grinder.
Step 2: boil over heat for 5 minutes, wait until it cools completely and grind the mixture through a sieve (you will get 1 liter of juice).
Step 3: put the juice on the fire, when it boils, cook for 15 minutes.
Step 4: mix the juice with spices, vinegar, add sugar and salt.
Step 5: pour 100 ml of juice from the pan and cool.
Step 6: stir starch into the cooled mixture (necessary to give the ketchup thickness), pour back into the sauce. Let it simmer for another 5 minutes.
Step 7: all that remains is to roll up the jars (sterilized) and close them.
Hines ketchup at home for the winter
On average, preparing ketchup takes 6 hours. Let's get started:
We find a juicer or meat grinder and send ripe tomatoes into it, followed by onions. It is necessary not only to grind the vegetables, but also to get rid of the peel and seed pod.
Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). Lastly, tomato juice. Mix everything thoroughly so that there are no lumps left.
At the very end, add chili pepper and paprika, stir again and cook for 4 hours (over low heat). Stir occasionally.
Ketchup can be cooked for more than 4 hours, the main thing is that it is halved. The juice will become thicker and darker.
Take out the bay leaf and pour the sauce into small sterilized jars.
Baltimore ketchup at home for the winter
Please note that the recipe contains tarragon (called tarragon) - this is a herb that contains essential oil and ascorbic acid, which gives the ketchup a lemon-mint tangy taste. Plus, the sauce will be healthy.
How to cook:
- Cut ripe red tomatoes into 6 pieces.
- Place the slices with the already chopped garlic and onion, add a bay leaf.
- Simmer the ingredients until they become soft, then remove the bay leaf and rub the mixture through a sieve.
- Boil the resulting mixture until the consistency resembles thick sour cream.
- Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
- Boil for another 2 minutes, then put into jars and pour a little vegetable oil on top.
Tarragon can be replaced with 2 grams. mint, and use olive or corn oil.
Spicy ketchup at home for the winter
Prepare as follows:
- Remove the skin from the tomato, remove the seeds (if you don’t like them in ketchup), and grind the fruit in a blender.
How to peel tomatoes: cut each vegetable crosswise, pour boiling water over it, then plunge into ice water. The skin will begin to come off easily.
- Grind the garlic and onion in the same way, and grind the spices in a mill.
- Combine all ingredients (except sugar, salt and vinegar) and place on the stove.
- Add sugar (1/3 cup) and boil to half volume.
- Add the rest of the sugar and cook for another 12 minutes.
- All that remains is to add vinegar and salt and simmer for 10 minutes.
Horseradish ketchup at home for the winter
Hot sauce is very healthy: it helps fight germs, lowers sugar and cleanses the blood. The sauce is also called chrenoder or gorloder because it is hot.
It's easy to prepare horseradish:
- Cut the tomatoes into 4 parts and grind in a meat grinder. Then place in a saucepan and cook over medium heat for 20 minutes.
- Other vegetables: pepper - remove seeds, cut; garlic - soak in water and peel; horseradish - cleaned and cut into large pieces.
- Grind the vegetables and add to the puree - cook for 10 minutes.
- Final touches - salt to taste, add pepper and sugar.
Delicious horseradish is ready!
There is a simple recipe for making a horloder without cooking, presented in the video.
Video of ketchup to die for
In conclusion, let’s name 3 secrets for making delicious thick ketchup:
1. The secret of thick ketchup lies in the tomatoes and the time spent cooking them. If you want thicker ketchup, then you need to cook it longer. And in order to save at least a little time on winter preparations, you can use cream tomatoes (they are meatier). Very juicy specimens will take a long time to cook.
2. To ensure a homogeneous product, the tomatoes must first be boiled and then ground through a sieve or pureed using a meat grinder.
3. To allow unnecessary moisture to evaporate, you should choose a wide cooking container and cook without a lid.
Sauces and seasonings allow you to reveal the aroma and taste of a dish, and sometimes even improve it. Most of them are sold in stores. But many of them can be prepared at home. And naturally, homemade sauces will be much healthier than store-bought ones. After all, at home we do not use flavor enhancers, stabilizers and other not very healthy additives. And the main preservative for us is vinegar, and not sodium benzoate, as in industrial production.
Today we will prepare delicious ketchup together according to a simple recipe. We can prepare it 2-3 weeks ahead or roll it up for the winter. And when we grill kebabs, we will serve them with our own homemade ketchup. How nice it is to open a jar of natural, delicious ketchup made from ripe tomatoes in winter. Let's start cooking!
Ingredients:
- 3 kg of tomatoes;
- 4 pcs. bell pepper;
- 0.5 kg of onion;
- 1 small or half a large head of garlic;
- 1 tbsp. salt;
- 0.5 tbsp. 9% vinegar;
- 0.5 tsp cinnamon;
- 12 black peppercorns;
- 3 peas of allspice;
- 4 cloves;
- 0.5 tsp nutmeg;
- 0.5 tbsp. Sahara.
* The ketchup turns out tender, sweetish and not at all spicy. Tastes like classic Hines ketchup. If you want to add spiciness, use hot chili pepper or flame to taste. You can also slightly increase the amount of black pepper.
Recipe for tomato ketchup for the winter
1. So, let's start making homemade ketchup. Take fresh tomatoes, wash them in cold water and dry them. Do not chop very finely, be sure to remove the tails.
2. Place the chopped tomatoes in a saucepan.
3. Coarsely chop the bell pepper.
4.Add bell pepper to the pan with the tomatoes.
5. Peel and chop the onion. To prevent onions from burning your eyes, rinse them under water, and then the cutting process will be less problematic.
6.Add onions to tomatoes and bell peppers.
7. Now it’s the garlic’s turn, peel it and add it to the rest of the vegetables in the pan. Add salt. Place the pan with vegetables on low heat, cover with a lid and cook for approximately 3 hours. Periodically monitor the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 bell peppers, 0.5 kg of onions, 1 head of garlic, 1 tbsp. salt.
8. There is no need to add water; the vegetables will release juice and cook in it.
9. The mass should boil down and decrease significantly in volume (about 2.5-3 times).
10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns, crush in a mortar or grind in a coffee grinder.
11. Take an immersion blender and grind the entire mass for several minutes until it has a homogeneous consistency. You don’t have to let the prepared vegetables cool too much, but be careful with the hot contents.
12.Add the remaining ingredients: spices, sugar and vinegar. Mix everything.
13.And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.
14.Bring the mixture to a boil.
15. Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and seal it with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.
16. Turn the jars over with their lids down and place them on a warm blanket. Wrap it well on all sides and leave the ketchup in the jars for a day. The place should be warm and draft-free.
17. After a day, we take the cans out of the blanket and put them in a closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you can’t wait to try it, open it and enjoy, the ketchup is already ready and does not need time to infuse. The main thing is that it cools completely. I used up all the ketchup I had stored for the winter in a month, everyone liked it so much. I hope you enjoy the recipe too! Bon appetit!
Today I want to tell you how to cook. This ketchup not only tastes better than store-bought ketchup, but is also many times healthier. If in production ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from tasty and ripe.
From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks in the mid-nineteenth century. Somewhat later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest manufacturer of ketchups in the whole world. Tomato ketchup at home can be prepared according to many recipes, which speaks volumes about the popularity of making it at home by housewives.
Today we will look at the classic tomato ketchup recipe.
Ingredients:
- Tomatoes - 3 kg.,
- Salt - 2 tbsp. spoons,
- Spices: ground black pepper, thyme, paprika, set of Provençal herbs - 1 teaspoon,
- Onions - 4-5 pcs.,
- Sugar - 2 tbsp. spoons,
- Hot chili pepper - 2-3 rings,
- Table vinegar - 2 tbsp. spoons,
- Starch - 3 tbsp. spoons.
Homemade tomato ketchup - recipe
Juicy and fully ripe ones are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several parts.
Pass the tomatoes prepared in this way through a meat grinder.
Peel the onions.
Like tomatoes, cut the onions into several parts and pass through a meat grinder.
Place the tomato puree and onion into the pan in which the ketchup will be cooked. Mix the mixture.
To make homemade tomato ketchup spicy and aromatic, add spices to it. Spices that work well include ground black pepper, thyme, paprika, and herbes de Provence.
Along with spices for spiciness, I also add 2-3 rings of hot chili pepper.
If you want to make tomato ketchup even hotter, increase the amount of pepper. Mix the base of the future ketchup. Place the pan on the stove. Over low heat, stirring occasionally, simmer the tomato ketchup for one hour.
After one hour, when the tomato mass has boiled down, become soft and thicker, you can add flavor enhancers to it. In our case, it is salt, sugar and vinegar. As when preparing any other preparations for the winter, when cooking ketchup we use ordinary rock salt. Iodized salt is not suitable for making tomato ketchup.
As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour taste, but a slightly sweet and sour taste.
After adding salt and sugar, pour in vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will be stored well.
Be sure to taste the ketchup and adjust it to your liking. If everything is satisfactory, you can move on to the next stage of its preparation - giving it a puree-like consistency. Using a hand blender, puree the boiled tomatoes. After this procedure, our homemade tomato ketchup becomes more and more similar to store-bought, but not quite yet.
Homemade tomato ketchup. Photo
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