Interesting recipes making homemade ketchup with apples, try cooking for the winter.
Homemade ketchup according to this recipe is undoubtedly worth preparing, because unlike ketchup bought in a store, you will get a natural product - it does not contain harmful additives which are used in industrial production, it has a bright rich taste and delicate texture. And if you are an avid summer gardener, then you probably gathered a large crop of tomatoes, and an apple tree with apples that are not suitable for long-term storage, you have too. These same apples, which you have already eaten, and cooked jam from them, but they still do not end, so send them to this sauce along with tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent, you will definitely remember this recipe and share it with your friends. By the way, you can cook it even in winter, in the absence of fresh tomatoes, replacing them with tomato juice.
You can cook this ketchup in a saucepan with a volume of 6-7 liters. You will also need a meat grinder, a colander with a mesh and a second pan to rub into it. tomato mass.
From this amount of products you will get about 3 liters of finished ketchup.
- tomatoes 4 kg (or 2.5 liters of tomato juice)
- onion 0.5 kg
- apples 0.5 kg
- hot pepper (optional)
- sugar 1 glass (glass volume 200 ml)
- salt 2 tbsp (without slide)
- ground black pepper 1 tsp
- cinnamon 1 tsp
- carnation 10 pcs
- vinegar 9% 1 glass (glass volume 200 ml)
Peel and wash the onions, wash the tomatoes and apples, remove the middle from the apples, you don’t need to peel them - everything needs to be ground with a meat grinder. If you like it spicy, add hot peppers (I don't). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have gas stove, put the pan on the divider. Stir and make sure that the mass does not burn.
Strain the tomato paste through a sieve colander to remove the skins of the tomatoes and apples.
Add to the pureed mass, sugar, salt, vinegar, ground black pepper, cinnamon and cloves. Boil everything for 20-25 minutes.
Cinnamon and cloves are two spices with a very unique smell and taste. It is they who turn a simple tomato sauce into ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.
Ready ketchup can be poured into ordinary sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. The bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour ketchup.
The aroma of this ketchup will fill your house for a long time, causing appetite in all households. And of course, such a delicious sauce will not stagnate in your pantry.
Recipe 2: winter ketchup with apples and tomatoes
In this recipe, you can adjust the spiciness of the sauce yourself - this does not affect the safety of canned food.
- 2.2 kg of tomatoes;
- 300 gr. onions of light varieties;
- 600 gr. autumn apples;
- 100gr. garlic cloves;
- ½ hot pepper;
- 30 ml of vinegar 9%;
- ground black pepper, suneli hops and dried basil - to the taste and desire of the household;
- 1 st. l. coarsely ground table salt.
Rinse all vegetables, dry, grind in a meat grinder along with apples, pre-cut into small pieces.
Drain everything into a large saucepan, boil over low heat for at least an hour.
Add crushed garlic, spices and vinegar to the mass, boil again over low heat for 60 minutes.
Allow to cool slightly and grind through a thick sieve for greater uniformity.
Pour into prepared jars, cover with lids for seaming.
Sterilize ketchup from tomatoes with apples “You will lick your fingers” in a water bath for 10 minutes from the moment the water boils in the sterilizer.
Take out, roll up, turn over. Insulate and put away in a pantry or cellar in a day.
Recipe 3: Tomato and Apple Ketchup with Onions (with photo)
Delicious ketchup for the winter can be made from tomatoes and apples with the addition of onions, bell peppers and spices.
Today I offer a recipe for current consumption and for preparations for the winter in small quantities. For conservation in large volumes, I use a different technology: I pass the tomatoes through a juicer and then boil the juice. So I get a ketchup of a uniform consistency without grains. For small quantities, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method in that finished product grains remain, and after boiling, you still need to work hard to remove the skin from the fruits. It's easy, but only if there are few products.
- Onion - 1 pc. (about 100 g)
- Apples - 1 pc. (about 100 g)
- Bulgarian pepper - 1 pc. (about 120 g)
- Tomatoes - 1.25 kg
- Salt - 1-1.5 tsp
- Sugar - 1.5-2 tsp
- Carnation - 5 pcs.
- Cinnamon - 0.5 tsp
- Ground black pepper - 0.5 tsp
- Vinegar - 1.5 tbsp.
The products that I have today will be enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil less, if the tomatoes are watery, then the liquid will need to be evaporated more time.
The advantage of this cooking method is that preliminary preparation uncomplicated. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. Yes, and there is no need to cut tomatoes with apples finely, it will be easier to remove the skin from large parts.
We put all this abundance in the multicooker bowl and put it on the “Extinguishing” program for 2 hours.
I use this time to prepare the jars: I wash and sterilize them along with the lids.
I usually sterilize jars over a kettle of boiling water, while I put the lids inside this kettle.
After two hours, we open the multicooker. We will see that the vegetables are boiled soft, and the skin from tomatoes and apples has exfoliated almost everywhere. It is very easy to remove by simply prying it with a fork.
Puree the mass with a blender, chopping all the vegetables. Add cloves, cinnamon and ground pepper.
We continue cooking. The program "Extinguishing" can be replaced with the program "Frying" at this stage. Here, look according to your model, which program is most conducive to boiling the mass and boiling off excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. Taste and, if necessary, add more salt and sugar.
We put the hot mass in jars.
Screw on the lids.
We turn over.
Ketchup with apples for the winter is ready. Hide away, otherwise it won't last until winter.
Recipe 4: Ketchup with Apples, Tomatoes and Peppers
Ketchup with bell peppers and apples for the winter will surely become one of your favorite additions. It can be easily added to pizza, stew meatballs in it, or served with meat or vegetables. You can always find a use for it, since such ketchup is loved by both adults and children.
It is very useful to close home-made ketchup for the winter, since a store-bought product can only boast of a richer taste, however, this effect is achieved due to emulsifiers and flavors. It's no secret that they negatively affect the body as a whole, so it is better to refuse such ketchup, preferring a home-made product.
The advantage of homemade apple and bell pepper ketchup is that it is made from natural products. You can adjust its taste and spiciness yourself by adding or subtracting one or another ingredient. So, often added to such an appetizer onion to make it more savory, as well as many other ingredients, including herbs.
You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker appetizer, you can chop the tomatoes with a meat grinder or blender, and then squeeze out some of the excess liquid, using only a thick tomato to make ketchup.
You can find detailed recommendations for making ketchup with bell peppers and apples in our step by step recipe with photo tips. You will only need to collect the required amount of ingredients, allocate some free time, and also carefully read this recipe. Everyone will love your no-boil homemade ketchup, and you can also close it for the winter.
- tomatoes - 1 kg
- apples - 2 pcs
- garlic - 1 pc.
- bell pepper- 1 kg
- salt - 1 tbsp.
- sugar - 1 tsp
Collect the required number of tomatoes from which you will prepare ketchup. It is advisable to take tomatoes of red varieties, with elastic pulp and thin skin. Wash them thoroughly in running water and cut into large pieces to make it easier to grind them.
Rinse the apples, remove the stalk and cut them into slices, removing the middle with the seeds. Fold the apple slices into the same container where you sent the chopped tomatoes. All this must be crushed together so that the ingredients mix better with each other.
After that, chop the tomatoes in a meat grinder or with a blender and use the method that we have given in the description if you want to make the ketchup thicker. Make sure that there is no apple or tomato peel left in the resulting liquid mass. To exclude its appearance in ketchup, pass it through a sieve.
Now you need to rinse the bell pepper, cut it into several parts, then remove all the seeds and add the vegetable to the puree of tomatoes and apples. Arm yourself with a blender and grind the mixture again to make it more homogeneous.
Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If this is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.
Since you don’t need to cook ketchup with bell peppers and apples, choose suitable containers in which it will be convenient to store the snack and spread your ketchup over them. If you want to close it for the winter, then you should add quite a bit of vinegar and roll it up with sterile lids, putting the jars in the cellar or pantry.
Recipe 5, step by step: homemade ketchup with apples and onions
I like this recipe just because of the addition of apples. They give it a special taste. If you like sweet sauce, then take fruits of sweet varieties. If you take sour ones, you get something like "Heinz".
- Tomatoes - 3 kg
- Apples - 500 gr
- Bulb onion - 250 gr
- Salt - 1.5 tablespoons
- Sugar - 1.5 cups
- Apple cider vinegar - 50 gr
- Ground pepper - to taste
Wash all vegetables and fruits and cut into small pieces. Peel the onion first.
Put on fire and cook until the onion is soft.
Then grind everything with an immersion blender to a puree state. Then cook on fire until desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, put salt, sugar, pepper and pour in vinegar. Mix everything properly.
Arrange the finished sauce in sterile jars and tighten the lids. Turn over, wrap with a towel or blanket and leave for a day for self-sterilization. Then put it in your storage of blanks.
Recipe 6: ketchup with apples and tomatoes through a meat grinder
This time I want to offer you to make ketchup with apples at home for the winter, which turns out just delicious.
I want to tell you how to make excellent ketchup, in which, in addition to tomato puree, we add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You have no idea how delicious it is! This homemade ketchup can be served with baked meat or added to vegetable stew, although my husband sometimes gets so carried away that he discreetly gobbles up a whole jar, just spreading it on slices of bread.
- tomato fruit - 4 kg,
- apple (sweet and sour variety) -0.5 kg,
- finely ground kitchen salt - to taste,
- granulated sugar (white) - 1 tbsp. (taste),
- ground pepper - 0.5 tsp,
- clove bud - 2-4 pcs.,
- ground cinnamon - 0.5 tsp,
- dried garlic - 0.5 tsp,
- dried bay leaf - 3-4 pcs.,
- citric acid (in crystalline form) - 1/3 tsp
The ketchup preparation technology is simple, there are few processes, but the most time-consuming is the preparation of tomatoes. To do this, we sort them out, if there are crushed or spoiled ones, then we throw them away. If the fetus has a slight external damage, just cut it out. Then we wash the fruits and wipe dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peel.
Now we wash the apples, peel them, remove the seed box, and then grind on a grater.
Connecting tomato puree and apple mass, mix.
Then add sugar.
Pour salt, as well as clove buds and ground cinnamon.
And also put laurel leaves.
Boil the mass at a slight boil for 2.5 hours. Then add citric acid.
And boil the ketchup for 10 minutes.
Now we shift it into dry processed jars and immediately roll them up. As usual, turn them upside down and be sure to thoroughly cover them with a blanket so that the ketchup cools longer.
A day later, we take out the banks to the cellar. Bon appetit!
Recipe 7: Ketchup with apples at home
Ketchup goes well with various second courses, barbecue, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely sure of its high-quality composition, because no preservatives are used for harvesting, except for vinegar.
- Tomatoes - 6 kg
- Onion - 750 g
- Apples of any variety - 750 g
- Hot pepper - 6 pcs
- Vinegar - 1.5 cups
- Sugar - 1.5 cups
- Salt - 3 tbsp. spoons
- Cinnamon, cloves - to taste
My vegetables and fruits.
Washed tomatoes in slices, add apples there, after removing the core. We clean the onion, cut it into 4-6 parts and put it in a container with tomatoes and apples.
We put to cook on a slow fire. From the moment of boiling, 2.5 hours should pass.
Remove from heat, wait for it to cool, and wipe through a sieve or pass through a juicer. This procedure is mandatory if the mixture is not passed through a meat grinder of the desired ketchup consistency.
The composition passed through a juicer or rubbed through a sieve is again put on fire. After boiling, add salt, sugar, vinegar, spices and screw the fire to a minimum.
Cook after boiling for 2 hours, stirring occasionally.
When the ketchup viscosity reaches the desired level, we pour it into jars and roll it up.
Recipe 8: Tomato, Plum and Apple Ketchup (Step by Step)
I want to share simple recipe delicious tomato ketchup with plums and apples. Such homemade ketchup will never be compared with store-bought ketchup - it is natural, without additives, thickeners, starch and preservatives. Ketchup goes well with meat, poultry, pasta, for making pizza, hot sandwiches and more... Such preparation will always come in handy and diversify your table in the winter.
- tomatoes - 2 kg;
- plums - 0.5 kg;
- apples - 0.5 kg;
- onion - 0.5 kg;
- salt - 2 tbsp. l.;
- sugar - 3-4 tbsp. l.;
- vegetable oil - 150 ml;
- garlic - 1 head;
- bell pepper - 2 pcs.;
- hot pepper - 2 pcs.;
- cloves - 6 pcs.;
- peppercorns - 6-8 pcs.;
- allspice - 5 pcs.;
- bay leaf - 2-3 pieces;
- nutmeg - ½ tsp
Wash tomatoes and cut into large slices. Remove seeds from bell pepper and cut into 4 pieces. Free the hot pepper from the stalk.
Peel the apples from the core and cut into slices.
Cut the plums in half and remove the pits.
Peel the onion and cut into 4 pieces.
Skip the tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and put to cook on the stove.
Let the mass boil and boil it over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.
Dip spices (cloves, allspice, peppercorns, bay leaves) into ketchup, you can put them in a cloth bag so that you can easily remove them later when they give up their taste.
Pour in vegetable oil.
Cook homemade ketchup over low heat until it thickens and excess moisture has evaporated, about 20-30 minutes, stirring occasionally.
My household loves to add ketchup to various dishes. Store-bought products are full of harmful chemicals, so I prefer to make my own snack. Now I will share with you the secrets of making ketchup for the winter with apples at home, recipes - you will lick your fingers!
Homemade ketchup with apples and cinnamon - a classic recipe
Apple cinnamon ketchup has a very interesting and delicate taste with fruity notes. It goes well with meat and poultry, harmonizes well with cheeses. I will tell you how to make such ketchup without sterilization.
Products:
- 4 kilograms of tomato;
- kilogram of apples;
- kilogram of onion;
- 190 milliliters of vinegar;
- a couple of teaspoons of red hot pepper;
- black teaspoon ground pepper;
- a couple of teaspoons of cinnamon;
- 200 grams of sugar;
- 200 grams of spicy mustard;
- a couple of tablespoons of salt.
- Make cross-shaped cuts on the tomatoes, place them in boiling water for a few seconds and immediately cool in ice water. Remove the skin.
- Peel the apples, remove the core.
- Pass apples and tomatoes through a meat grinder. Transfer the mixture to a deep saucepan, boil and reduce the flame. Boil for an hour, the foam can not be removed.
- Add the rest of the ingredients and stir well. You can beat with a blender for the best effect. Boil.
- Pour the finished product into sterile jars or bottles, close with lids. Wrap up and wait to cool.
Note: The expiration date of this home preservation– 8 months.
Delicious apple ketchup with tomatoes and bell pepper
I have a simple recipe in my cookbook for a very tasty apple ketchup with the addition of bell pepper. It complements pasta perfectly, and I also make pizza with it. Be sure to try!
Ingredients:
- 2 kilograms of tomatoes;
- 300 grams of bell pepper;
- pod hot pepper;
- 300 grams of apples;
- a tablespoon of salt;
- 3 tablespoons of sugar;
- 3 garlic cloves.
How to cook delicious ketchup:
- Cut the tomatoes into small wedges or quarters. Put the sliced \u200b\u200bin the pan, squeeze lightly to release the juice, put on moderate heat. Boil for forty minutes, do not cover with a lid.
- Bake peppers in the oven (temperature 180 degrees) for about 25 minutes. When ready, cool it, chop the pulp.
- Peel the apples and chop finely.
- Mix tomatoes with apples and pepper, chopped garlic. Put hot pepper. Simmer for 20 minutes over moderate heat, no lid needed.
- At the end of this time, remove the hot pepper, cool the sauce slightly and rub with a spoon through a sieve to remove the skins and seeds.
- Put the ketchup back on a small fire, adding sugar and salt. Cook until the desired condition is reached. If the product is too sour for you, add more sugar.
- When ready, pour the blank into sterile jars or bottles. Roll up.
Tip: for greater density, cook such seasonings with starch. It is enough to dilute a tablespoon of starch in a small amount of cool water and add ten minutes before readiness.
We cook awesome sauce with apples and garlic in a slow cooker
You will need:
- 700 grams of apples;
- 200 milliliters of water;
- a couple of tablespoons of herbal honey;
- 3 garlic cloves;
- various spices to taste (coriander, paprika, turmeric, ground pepper);
- a teaspoon of salt.
Preserving apple sauces:
- Pour water into the multicooker bowl. Wash and cut apples large pieces. Turn on the "Extinguishing" mode for 20 minutes.
- Pass the apples through a sieve, put the resulting puree back into the slow cooker. Add salt and honey, necessary spices. Mince the garlic and add it to the sauce.
- Cook preservation in the same mode for another 10 minutes. If you store it in the pantry, add a little vinegar (about 2 tsp in each jar).
- When ready, lay out the appetizer in sterile containers and roll up. Store in refrigerator.
Thick ketchup with starch, like store-bought at home
if you love thick ketchup from tomatoes and apples - cook it with starch. I want to tell you how to cook homemade ketchup with your own hands, and it will turn out no worse (and even better!) Store products.
Products:
- 6 kilograms of tomatoes;
- 7 apples;
- 4 large onions;
- 4 teaspoons of salt;
- 4 teaspoons of sugar;
- 3 cinnamon sticks;
- one and a half teaspoons of Provence herbs;
- a couple of teaspoons of allspice in peas;
- 15 cloves;
- 12 tablespoons of vegetable oil;
- 6 tablespoons of vinegar;
- 5 teaspoons starch.
How canning work:
- Wash the tomatoes and cut them in a convenient way, salt and boil in a suitable saucepan. Boil for about ten minutes.
- When the mass has cooled, pass it through a metal sieve. Transfer the resulting juice to a saucepan, boil and remove the foam.
- Cut apples and onions into quarters. Put in tomato juice. 10 minutes after boiling, puree the mixture with a blender.
- Add spices, salt and sugar. Boil for about forty minutes, at the end of this time, pass the ketchup through a sieve, removing the spices and the remnants of the peel.
- Dilute enough starch cold water. Putting the dishes with the workpiece on the stove, add starch, vinegar, a little more sugar and salt. Boil and boil for 5 minutes.
- Roll the sauce into a sterile container, wrap. After cooling, transfer to the pantry.
When I suggested trying this ketchup to a friend, she almost swallowed her tongue, the canned food was so tasty. She immediately asked me for the recipe and no longer buys sauces in the store.
Apricot and apple ketchup recipe - you will lick your fingers!
I really like sweet apricot and apple ketchup. Like most pickles, I first tried it at my mother-in-law's house, and since then I have been cooking it myself regularly.
Products:
- half a kilo of apricots;
- kilogram of apples;
- half a kilo of onions;
- 3 cloves of garlic;
- a teaspoon of salt;
- 700 grams of sugar;
- a couple of teaspoons of freshly ground ginger;
- a teaspoon of black pepper;
- 350 milliliters of six percent grape vinegar.
Cooking ketchup is easy and delicious:
- Wash apples and apricots, remove all excess. cut into small cubes. Add ground ginger and black pepper to the cut.
- Peel the onion and chop finely. Press the garlic with a press.
- Combine ingredients, stir and place in a large saucepan. After adding vinegar, sugar, pepper and salt, turn on moderate heat, close the lid and boil.
- When the mixture comes to a boil, reduce the flame and stir constantly. Continue cooking until the sauce thickens.
- Pour hot ketchup into sterile jars or bottles, pasteurize and roll up.
Note: the workpiece can be stored all winter and even longer. It perfectly complements meat dishes.
Unusual apple ketchup with beets
Since I often cook meat dishes, I always have a variety of sauces for them. The most unusual is from apples and beets. The taste is really interesting and varied.
Ingredients:
- 450 grams of beets;
- 450 grams of apples;
- 450 grams of onion;
- 6 cloves of garlic;
- half a teaspoon of ground dry ginger;
- a glass of sugar;
- 400 milliliters of apple cider vinegar;
- a teaspoon of salt;
- a tablespoon of your favorite seasoning mix
Cooking apple ketchup with beets:
- Chop the onion and sauté with minimal oil.
- Grind peeled beets and apples with a coarse grater. Place in a suitable saucepan.
- Add onion, ginger and minced garlic. Pour vinegar, sprinkle salt, sugar and spices. Mix well.
- Turn on the stove, boil the workpiece and close the lid. Boil for an hour and a half, stirring occasionally.
- When ready, pour the ketchup into sterile jars and roll up. Place in refrigerator.
Note: you need to let the canned food stand for a couple of weeks, after which you can try.
Delicious red currant ketchup with apples
It turns out very tasty ketchup from red currants and apples. I always make a couple of jars for the winter. By the way, according to the recipe, you can use blackcurrant.
You will need:
- kilogram of apples;
- a kilogram of currants;
- half a kilo of oranges;
- 100 grams of lemon;
- 100 grams of onions;
- 50 milliliters of apple cider vinegar;
- 100 milliliters of red wine;
- 30 grams of table mustard;
- one gram of ground ginger, ground black pepper, ground cloves;
- 10 grams of salt.
Step by step recipe:
- Wash and peel the apples, cut out the core, chop with a coarse grater. Mix with washed currants, sliced oranges, lemon, onions. Cook over low heat until ingredients are soft.
- Pass the mixture through a strainer, or use a blender to puree.
- Add mustard, wine, Apple vinegar, salt, ginger, pepper and cloves. Stir well and cook for another 20 minutes, then remove from the stove.
- Arrange the sauce in sterile containers, roll up and cool in the room upside down.
Tip: store in a dark and cool place.
Using recipes for ketchup for the winter with lick your fingers apples at home will save you from having to buy store-bought products full of harmful additives. To make the nuances of cooking clearer, I have prepared a video for you with detailed explanations.
Prepare for health!
Ketchup is the most popular sauce, it can be eaten with almost any food: sausages, cereals, french fries, meat, even just bread. But you should not get carried away eating a purchased product, to understand why, just read its composition.
It is much more useful to cook delicious ketchup at home. There are many recipes for ketchup, but the most the best sauce obtained from tomatoes and apples. Apples in this case are added not only original taste, but also, thanks to the pectin contained in them, they make the sauce thicker.
Another recipe for a very tasty sauce that you can cook at home for the winter:.
Tomato, apple and bell pepper ketchup
To obtain a rich and bright vegetable taste, various vegetables are added to ketchup, for example, bell peppers.
- ripe red tomatoes - 1 kg;
- medium-sized bulb - 1 pc.;
- Bulgarian red pepper - 2 pcs. medium size;
- sweet and sour green apples - 1 pc.;
- cloves - 2-3 pcs.;
- salt - 1 teaspoon;
- sugar - 1 teaspoon;
- ground cinnamon - 0.5 teaspoon;
- ground coriander - 0.5 teaspoon;
- vegetable oil - 2 tablespoons;
- table vinegar 9% - 1 tablespoon;
- red hot ground pepper - 1/4 teaspoon.
Cooking
Wash the tomatoes, remove the attachment point of the stalk, cut arbitrarily, put in a saucepan with a thick bottom and put to boil. Boil for about 5 minutes, remove from the stove, pierce with a blender and grind through a fine sieve. Pieces of skin and seeds should remain on the sieve. Return the mashed mass to the stove.
Cut the sweet pepper into 4 parts, remove the white partitions. Peel the onions and apples, remove the seed block from the apples, cut into pieces. Put the peppers, onions and apples in the tomato mass and cook at a low boil for 10 minutes. Then beat with a blender until smooth, add spices and leave to cook on low heat for 30 minutes.
Pass the resulting mass through a sieve again, large spices should remain on the sieve. There is no more need for them, since they have already given up all their taste.
Put ketchup on the stove again, add vinegar and oil, boil for 5 minutes, pour into sterilized jars, close the lid, leave upside down under a warm blanket until cool. Store in a cool dark place.
Ketchup from tomatoes, apples and plums
This ketchup tastes a bit like tkemali - Georgian sauce from plums. It should be served with meat, as well as savory pastries with cheese or cottage cheese.
Ingredients:
- plum - 300 gr.;
- sweet and sour apples - 300 gr.;
- sweet tomatoes - 1 kg;
- onions - 1-2 pcs.;
- sugar - 70 gr.;
- table vinegar 9% - 15 ml;
- salt - 1 teaspoon;
- spices (hops-suneli, sumac, cinnamon, coriander) - only 1 teaspoon;
- ground black or red pepper - 1/4 teaspoon.
Cooking
Remove the seed block from apples, and remove the pit from plums. Grind them with a meat grinder along with chopped tomatoes and peeled onions. Put the resulting mass to boil for 2 hours, then add spices, boil for another 20 minutes. Remove the sauce from the heat, grind with a sieve, return to the stove. Add salt, sugar, vinegar, let boil for 5 minutes. Pour into jars, roll up, leave to cool upside down under a blanket. Store in a cool dark place.
Ketchup from tomatoes and apples without vinegar
If ketchup will be eaten by a child or an adult with dietary restrictions, then it is worth preparing it without vinegar. Vinegar can easily be replaced with lemon juice.
Ingredients:
- sweet ripe tomatoes - 1 kg;
- sour apples - 0.5 kg;
- large onion - 1 pc.;
- garlic -2-3 cloves;
- spices optional - 1 teaspoon;
- vegetable oil - 2 tablespoons;
- salt - 1 tablespoon;
- sugar - 1 tablespoon;
- juice of 1/2 lemon.
Cooking
Grind prepared and peeled apples, tomatoes, onions and garlic in a meat grinder. Leave the finished mass to cook for 1 hour. Then add spices and continue cooking until the desired density is obtained. When the consistency of ketchup is desired, it is necessary to grind the sauce through a sieve, return to the fire, add salt, sugar, lemon juice, boil for 5 minutes and remove from the stove. Pour hot ketchup into sterile jars, close with lids and leave to cool upside down under a blanket. Store in a cool place.
Ketchup from tomatoes and apples with starch
For lovers of a thick rich sauce, you can add starch when preparing ketchup.
Ingredients for a 0.5 liter jar:
- ripe tomatoes - 1 kg;
- sweet and sour apples - 2 pcs.:
- garlic - 2 cloves;
- onion - 1 pc.;
- a mixture of favorite spices (cinnamon, coriander, sumac) - 1 teaspoon;
- salt - 1 teaspoon;
- sugar - 1 teaspoon;
- table vinegar - 1 tablespoon;
- potato starch - 1 teaspoon.
Cooking
In tomatoes, remove the place of attachment of the stalk, peel the apples and remove the seed block, peel the onion and garlic. Process all these ingredients with a meat grinder. Put the resulting mass on fire, add salt, sugar, spices and cook for 30 minutes. Remove the sauce from the stove, strain through a sieve, pour a little (about 50 ml) of the sauce to cool, put the rest to boil, adding vinegar there. Mix the starch with the chilled sauce until the lumps disappear, add the resulting mass one spoon at a time into the boiling sauce, stirring constantly. Boil with starch for about 2 minutes, and pour hot into jars. Keep the jars upside down until completely cooled under a warm blanket.
This ketchup is especially good when preparing homemade burgers or shawarma. Due to its density, it will not allow the bun or cake to get wet, and, at the same time, it will give a bright rich taste.
Simple tomato, apple and onion ketchup
A very quick and easy way to make ketchup at home. Especially relevant for those who do not have time to mess around in the kitchen for a long time.
Main Ingredients:
- 3 kg of ripe tomatoes;
- 2 large sour apples;
- two heads of onions.
Seasonings:
- 6-8 cloves;
- six grams each: cinnamon, black and allspice peas.
- 30 grams of salt and granulated sugar.
Red and black ground peppers are added to taste, but not more than one teaspoon each.
Cooking
Twist tomatoes, apples and onions through a meat grinder. Place the resulting mixture in a saucepan and cook for thirty minutes, after boiling.
Then, put seasonings: cloves, cinnamon, allspice and black peppercorns in the indicated proportions. Red and black ground peppers are added as above. Salt and sweeten ketchup as you like, approximately adhering to the above proportions. The resulting mixture is thoroughly mixed and boiled for another forty minutes.
Vinegar can be omitted, as apples and tomatoes are sour.
The resulting ketchup is laid out in carefully sterilized jars and rolled up.
- You need to cook in a saucepan or saucepan with a thick bottom, in this case, the risk that the ketchup will burn is minimal.
- During cooking, the sauce should be stirred occasionally.
- For lovers of spicy, you can add to any ketchup during the cooking process fresh pepper Chile.
- Spices can be used any, focusing on your taste and preferences.
- Chopped cilantro can be added to give a light spicy taste, but this is only suitable for ketchup recipes with vinegar.
In any case, you need to try, cook, experiment. There are many recipes, and everyone will find their own.
Many people think that ketchup is an exclusively industrial product. However, it is not. A good hostess will always find a way to cook delicious sauce at home, from lovingly selected tomatoes, apples and other vegetables. And in my cookbook there are several options for preserving ketchup with apples for the winter at home: recipes - you will lick your fingers.
Although ketchup can be prepared with different flavors, its main consistency is always the same - puree. Therefore, it can be decomposed into jars and glass bottles. The main thing is to roll or twist them iron lids. So canned food can be stored for a long time in an apartment (in the pantry, in a closet on the balcony). Moreover, due to the fact that in the process of cooking we boil vegetables well, further preservation takes place without sterilization of filled jars.
Awesome ketchup with apples and cloves "I almost swallowed my tongue"!
To homemade sauce tasted like store bought, I use this one awesome recipe with the addition of fragrant cloves. It turns out ketchup - well, very tasty!
To obtain 3 - 3.2 liters of workpiece:
- Ripe fleshy tomatoes - 4 kg
- Green juicy apples - 0.5 kg
- Onion - 0.5 kg
- Sugar - 150 gr.
- Salt - 2 tbsp. l.
- Black ground pepper - 1 tsp.
- Carnation - 10 inflorescences
- Vinegar 9% - 150 ml
Wash vegetables. Cut out the place where the stalk is attached to the tomatoes, and the core with the seeds in the apples. Clean the onion. Cut into pieces suitable for a meat grinder and chop.
Boil the vegetable mixture over medium heat for about two hours, uncovered. Excess liquid will evaporate.
Let it cool down a bit and pass everything through a sieve.
Advice to the hostess: It is better to wipe hot vegetables through a fine metal sieve. And if you let them cool to a warm state, you can use synthetic. For convenience, I select a sieve with a diameter slightly smaller than the pan in which I will continue to cook the sauce and wipe it immediately into it.
Add the rest of the loose composition and vinegar. Cook over low heat for 20 minutes after boiling.
Remove the cloves and pour the ketchup into freshly sterilized jars with iron lids.
Make sure they are tight and cool, wrapping well.
The greater the variety of vegetables in the composition of the sauce, the richer and richer its taste. That's why I love this recipe. In addition to tomatoes and apples, it contains a vegetable mix of peppers, carrots and onions. Ketchup will turn out even more interesting if, in addition to sweet pepper, put a little hot.
Sweet ketchup with apples, tomatoes and bell peppers
Take:
- Tomatoes - 2.5 kg
- Apples - 500 gr.
- Carrots - 500 gr.
- Onion - 300 gr.
- Sweet red pepper - 800 gr.
- Hot red pepper - 200 gr.
- Garlic - 4 cloves
- Parsley - 15 branches
- Sugar - sand - half a glass
- Apple cider vinegar - half a glass
- Salt - 1.5 tbsp. l.
Wash everything well, peel the stalk, seeds, onion husks, carrot peels.
Set aside the garlic and parsley, and cut the rest into small pieces and put in a saucepan with a wide and thick bottom. We put on a small fire and simmer for about two hours, extracting juice and softening vegetables.
We leave to cool.
Advice to the hostess: I usually cook vegetables in the evening, and proceed to further actions in the morning, when everything has cooled down well.
Cook on low heat for 1.5 hours.
Very finely (you can in a small blender bowl or in a meat grinder, in a mortar), chop the parsley and garlic. Add to saucepan. There is also salt, sugar and vinegar. We cook for another half an hour.
If the desired consistency is not reached, then you can still hold the sauce on the stove.
We sterilize jars (about 6 half-liter) and lids. Pour the ketchup still hot. Roll up and wrap.
If you want to cook delicious ketchup with apples for the winter at home - recipes: lick your fingers - to help you. Trust the time-honored methods of twisting this seasoning, and you will be able to surprise not only lovers of traditional ketchup, but also gourmets who prefer tomato sauces to any other.
This is a very simple recipe for ketchup based on tomatoes and juicy apples with zucchini. The combination of components creates a delicate and pleasant taste even for children. My family loves it so much that seamings have to be done in liter jars.
Sauce-ketchup from apples and zucchini for the winter
For 5 liters of sauce:
- Tomatoes - 3 kg
- Large zucchini - 3 kg
- Green juicy apples - 1 kg
- Garlic - 3 heads
- Sugar - 200 gr.
- Salt - 2 tbsp. l.
- Table vinegar - 100 ml
Prepare vegetables: wash; in tomatoes, remove the place of attachment of the stalk, in zucchini and apples - the peel and seeds; clean the garlic.
Grind the tomatoes with a meat grinder and put on a small fire to boil.
After about 1.5 hours, add grated zucchini and apples to them. Cook for another 30-40 minutes.
Cut garlic cloves into small strips. Send them to the sauce. Salt, sugar and acidify and, after 20 - 30 minutes, turn off the stove.
Now the mixture needs to be homogenized.
Tip for the hostess: Use an immersion blender or a combine (mixer) with metal nozzles to grind. Prepare them in advance. And do not puree the hot vegetable mixture in plastic containers, in order to avoid spoilage and the transfer of harmful volatile substances from plastic to food.
Bring the finished ketchup to a boil and immediately pour into sterile jars. Roll up with boiled iron lids. Cool by turning over.
How to make spicy apple sauce with only natural ingredients, I will tell you in this recipe. It will appeal to those who do not want to cook ketchup with vinegar. Therefore, we replace it with lemon juice. A bright burning taste will appear thanks to chili peppers.
Spicy Apple Chili Ketchup
For 3 half-liter jars:
- Red tomatoes (cream variety) - 2 kg
- Juicy apples - 1 kg
- Chili pepper - 200 gr.
- Lemon - 1 pc.
- Salt - 25 gr.
- Sugar - 125 gr.
- Black and allspice - 20 peas each
- Coriander (seeds) - 0.5 tsp
Dip the tomatoes in boiling water for 3 minutes. Then remove the skin from them and grind with a blender. Cook over low heat until the volume is reduced by a third.
Remove seeds from peppers, and remove seeds and peel from apples. Finely chop and add to the tomatoes for the time needed for the original volume of the tomato to be reduced by half.
Now add lemon juice, salt and sugar. Wrap the peppercorns and coriander in gauze and soak in the sauce for 15 minutes, then remove.
The sauce is ready.
Advice to the hostess: Apples should be completely boiled by this time. If their particles remain or pieces of pepper in ketchup give you discomfort, then break through the mixture with an immersion blender and boil again.
Pour into prepared sterilized jars with lids and seal.
And this is the most delicious recipe for apple ketchup with basil. Fragrant twigs give the sauce a pleasant light aroma of freshness. How to cook the perfect homemade ketchup, my grandmother told me. Her cookbook always a place of honor in my kitchen.
Homemade ketchup from apples and basil "The most delicious"
You will need:
- Tomatoes - 2 kg
- Apples - 0.5 kg
- Garlic - 10 pcs.
- Basil - 1 large bunch
- Salt - 3 tsp
- Sugar - 5 tbsp. l.
- Ground multi-colored pepper - 1 tsp.
- Ground dried basil - 1 tsp
- Vinegar 9% - 2 tbsp. l.
My tomatoes, cut into 4 parts and put in a saucepan. Turn on the stove at a low temperature. After 20 minutes, the tomatoes will release juice and boil. Do not forget to stir them so that they do not burn at the initial stage.
We cut the core from the apples, cut them into cubes and send them to the tomatoes for 30 minutes.
Wash the basil well. Separate the leaves from the branches. We tie the stems with a thread and put them in a saucepan. We take them out after 10 minutes and throw them away.
Instead, we lay basil leaves, crushed garlic, salt, sugar, dry spices and vinegar. After 5-7 minutes, we taste it and, if everything suits, we remove it from the stove.
Immerse the blender in the pan and grind the vegetable mixture. And then we pass the whole mass through a metal sieve into a clean pan. Bring to a boil, reduce heat and wait 3 minutes.
All! The output of ketchup is about 800 grams. You can pour it into sterilized containers. For storage at room temperature be sure to tighten with sterilized iron lids.
If you didn’t know how to make real Italian ketchup with sweet apple notes and fragrant spices, then this simple recipe will help to correct an awkward situation. The effect of a Mediterranean holiday will be fully achieved if stewed seafood is seasoned with this sauce.
Italian ketchup with apples for the winter
To get 1 liter of ketchup:
- Ripe red tomatoes - 2 kg
- Sweet apples - 400 gr.
- Hot pepper - a pod about 5 centimeters
- Sugar - 120 gr.
- Salt - 30 gr.
- Cinnamon - 1 stick
- Star anise - 1 star
- Allspice - 5 peas
- Ground coriander - 1 coffee spoon
- Cold filtered water - 500 ml
Dip the washed tomatoes in boiling water for a couple of minutes. We remove the skin from them and grind in a convenient way (blender, sieve, meat grinder).
Mix with filtered water, sugar and coriander. Pepper pod, cinnamon and star anise put whole. Bring to a boil over low heat. We wait 30 minutes and turn off the stove. Cover with a lid and leave for 8-10 hours at kitchen temperature.
After the time has elapsed, put the peeled and seeded apples (arbitrarily chopped) and salt into the pan. We put on fire. After boiling, cook for half an hour.
We take out pepper from the future sauce: bitter and fragrant peas, cinnamon and star anise. We filter it through a sieve into a clean saucepan and boil for 2-3 minutes.
Ketchup turned out tender and fragrant - just like in an Italian pizzeria or trattoria. Pour it into boiled glass bottles with metal caps and twist tightly.
Advice to the hostess: Almost all seamings for the winter must be turned upside down while the cans cool. And if you used bottles that have a lid diameter smaller than the bottom, and therefore it is difficult to install them in a similar way, then I advise you to roll up a large towel with a roller, leaning the bottom of the bottle on it. The lid will thus be covered by the contents.
To make it easier and more interesting for you to carry out home canning ketchup, watch a video on this topic.
Apple ketchup is a great option tomato sauce where an amazing natural taste is combined with a pleasant delicate texture and the right density. The best motivation for preparing a homemade supplement is the absence of preservatives and harmful impurities.
How to cook ketchup with apples?
Apple ketchup will turn out delicious if you do not neglect the requirements of the selected recipe and know some tricks to improve the properties of the sauce.
- Get more delicate taste ketchup will succeed if apples and tomatoes are previously peeled. For this, the latter are cut crosswise and kept alternately in boiling water and cold water.
- All components for the sauce can be chopped with a blender or meat grinder.
- A uniform texture will be provided by additional grinding of the boiled mass through a sieve, thereby removing particles of seeds and peel.
- It is preferable to boil the base of the sauce in a wide saucepan with the lid open, pouring the mass in a small layer. This technique will allow you to evaporate excess moisture as quickly as possible.
Ketchup with apples for the winter - recipe
It is preferable to prepare ketchup at home with apples from the most ripe and red tomatoes with dense fleshy pulp, which will provide the sauce with a bright rich color and proper taste. Ideally, it is better to take Antonov apples or others with a pronounced sourness and rich aromatic properties.
Ingredients:
- tomatoes - 2 kg;
- large apples - 4 pcs.;
- apple cider vinegar - 4 tbsp. spoons;
- sugar - 3 tbsp. spoons;
- ground pepper - 1/3 teaspoon;
- salt - 1 teaspoon;
- cinnamon - 1 teaspoon.
Cooking
- Tomatoes and apples are cut into slices or chopped with a meat grinder and boiled for about an hour.
- Grind the mass through a sieve.
- Sugar, salt, pepper, cinnamon are added to the puree, boiled down to the desired density.
- Add vinegar and cork ketchup with apples for the winter in a sterile container.
Ketchup with apples and tomatoes
Another recipe by which you can close natural ketchup from tomatoes and apples for the winter involves adding garlic to the composition. Crushed cloves give additional sharpness and piquant rich taste of the workpiece. It is allowed to adjust the amount of hot pepper, which is used both fresh and dried with a hammer.
Ingredients:
- tomatoes - 2.5 kg;
- apples - 0.5 kg;
- garlic - 1 head;
- hot pepper - 2 pcs.;
- cloves - 5 pcs.;
- sugar - 1.5 cups;
- ground pepper - 1/3 teaspoon;
- salt - 1 tbsp. the spoon;
- vinegar - 50 ml.
Cooking
- Tomatoes, peppers, garlic, and apples are cut, twisted in a meat grinder and boiled for 2 hours.
- Add salt, sugar, cloves, pepper, boil the base to the desired density.
- Vinegar is mixed in and after 5 minutes homemade ketchup with apples is packaged for the winter in sterile jars with boiled lids.
Ketchup recipe with apples and onions
Cooked ketchup with apples and onions acquires an additional rich taste palette. The amount of the latter can be increased by using sweet salad varieties. Instead of ground chili, freshly ground black pepper is suitable, which will reduce the degree of spiciness and make the sauce softer and more delicate.
Ingredients:
- tomatoes - 2 kg;
- onion - 200 g;
- apples - 250 g;
- ground cloves - ¼ teaspoon;
- cinnamon - 0.5 tsp;
- sugar - 220 g;
- ground chili - 2 teaspoons;
- salt - 1 tbsp. the spoon;
- vinegar - 80 ml.
Cooking
- Juice is squeezed from tomatoes.
- Twist the onions and apples through a meat grinder, add to the tomato.
- Salt, sugar, seasonings are mixed into the base of the sauce, boiled down with stirring for 2 hours.
- Vinegar is poured, the mass is boiled for 10 minutes, laid out in jars.
- Cork ketchup with apples, remove until cool.
Ketchup with bell peppers and apples
Ketchup with apples will be tasty and fragrant if you add sweet bell pepper. More interesting refined notes will be added by pre-baking peppers on the grill or at least on a baking sheet in the oven until golden brown. Hot fruits are placed in a bag, allowed to steam, after which the peeled skin is removed.
Ingredients:
- tomatoes - 2 kg;
- sweet pepper - 300 g;
- apples - 300 g;
- hot pepper - 1 pod;
- sugar - 3 tbsp. spoons;
- salt - 1 tbsp. the spoon;
- garlic - 3 cloves.
Cooking
- Sliced tomatoes are boiled for 40 minutes.
- Apples, raw or baked peppers, hot peppers, garlic are added, the mass is simmered for another 30 minutes.
- Add salt, sugar, puree the mass with a blender, evaporate to the desired density.
- Ketchup with peppers and apples is packaged for the winter in steamed jars, corked.
Ketchup from apples and tomato paste
It will take only half an hour to cook delicious with apples according to the following recipe. This time, instead of tomatoes, diluted in water to the desired density is used. tomato paste. The amount of liquid may need to be adjusted when using a thicker or thinner paste.
Ingredients:
- tomato paste - 400 g;
- water - 400 g;
- apples - 2 pcs.;
- garlic - 5 cloves;
- dill and parsley - 1 bunch each;
- vinegar - 1 teaspoon;
- sugar - 4 teaspoons;
- salt - 1 teaspoon;
- ground pepper mixture, chili, cinnamon - 1/3 teaspoon each.
Cooking
- Apples are peeled, pureed with a blender, mixed with pasta and water, boiled for 20 minutes.
- Add salt, sugar, chopped herbs, garlic, seasonings and vinegar, boil the mass for another 10 minutes.
- The ketchup from the pasta with apples is transferred to sterile jars and cleaned after cooling in the refrigerator.
Plum and apple ketchup
Harvested ketchup from plums and apples for the winter is thick due to the pulp of the fruit. It also gives the sauce a pleasant rich taste that cannot be compared with any other purchased analogues of the additive. In addition to ground black pepper, you can season the base of curry sauce, cinnamon, cloves, and other spices.
Ingredients:
- tomatoes - 3 kg;
- plums - 1 kg;
- apples - 4 pcs.;
- onions - 5 pcs.;
- sugar - 2 cups;
- salt - 2 tbsp. spoons;
- vinegar - 100 ml.
Cooking
- Juice is squeezed out of tomatoes.
- Plums, apples and onions are passed through a meat grinder, mixed with juice.
- Add salt and sugar, boil the mass, stirring occasionally, for 2 hours.
- Pour in pepper, pour in vinegar.
- After 2 minutes, they are laid out with apples in sterile jars, corked, cleaned under a fur coat.
Apricot-apple ketchup
You can also cook apples without adding tomato. The result will captivate with sophistication flavor combinations and nice texture of the sauce. It is important to choose sweet and sour, exceptionally fragrant apples and only ripe apricots, ridding them of seeds, and ideally of the skin. If fresh ginger is not available, ground ginger powder can be added to taste.
Ingredients:
- apricots - 0.5 kg;
- apples - 1 kg;
- onion - 0.5 kg;
- garlic - 2 cloves;
- grated fresh ginger - 1 tbsp. the spoon;
- ground black pepper - 1 teaspoon;
- sugar - 300 g;
- salt - 1 teaspoon;
- vinegar - 150 ml.
Cooking
- The pulp of apricots, apples, garlic and onions is crushed in a blender, adding grated ginger.
- Season the base with salt, sugar, pepper, boil to the desired density, stirring.
- Vinegar is mixed in, the sauce is heated for 2 minutes, sealed in a sterile container.
Ketchup for the winter with cinnamon and apples
Ideal for lovers of sweet and spicy sauces- ketchup with apples and cinnamon, cooked according to the following recipe. Instead of nutmeg, you can add ground cloves or other spices, focusing on the individual preferences of members of your family. If there is no blender, the boiled mass should be rubbed through a sieve.
Ingredients:
- tomatoes - 2 kg;
- apples - 0.5 kg;
- cinnamon - 0.5 tsp;
- sugar - 200 g;
- salt;
- nutmeg - on the tip of a knife.
Cooking
- Apples and tomatoes are passed through a meat grinder.
- Add salt and sugar, boil the mass for 1 hour.
- Puree the base of the sauce with a blender, season with cinnamon and ground nutmeg.
- Ketchup is boiled to the desired density, laid out in jars, corked, wrapped for a day.
Zucchini ketchup with apples
A recipe for ketchup with apples and zucchini will avoid prolonged evaporation of moisture, which is found in excess in tomatoes. Vegetable pulp will add density to the sauce. It will also make its texture softer, more delicate and velvety. It is preferable to take sweet peppers in red, which will have a beneficial effect on appearance ketchup.
Ingredients:
- zucchini - 2 kg;
- tomatoes - 0.5 kg;
- apples - 0.5 kg;
- sweet pepper - 5 pcs.;
- hot pepper - 1 pc.;
- carrots - 1 pc.;
- garlic - 3 cloves;
- salt and sugar - to taste;
- vinegar - 100 ml.
Cooking
- The pulp of zucchini, sweet and hot peppers is twisted in a meat grinder along with tomatoes, garlic, apples and carrots.
- Boil the mass for 1 hour, adding salt and sugar, puree with a blender.
- Vinegar is mixed into the sauce and after 5 minutes it is laid out in sterile containers, corked.
Ketchup with apples and basil
With apples, it transforms and acquires a particularly rich taste and aroma when cooked with basil. It is preferable to use fresh purple herbs, but dried leaves are also suitable, which are rubbed between the fingers before adding to the base of the sauce to enhance the fragrance of the additive.
