Today I want to tell you how to cook. Such ketchup not only tastes better than store-bought ketchup, but is also healthier than it at times. If the production of ketchup is prepared from condensed tomato concentrate, thickeners and flavor enhancers, then at home you will cook it from delicious and ripe ones.
From the history of the appearance of ketchup, it is known that its first recipes appeared in American cookbooks 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 Heinz is the largest ketchup manufacturer in the world. Tomato ketchup at home can be prepared according to many recipes, which speaks eloquently of the popularity of making it at home by housewives.
Today we are going to look at the classic tomato ketchup recipe.
Ingredients:
- Tomatoes - 3 kg.,
- Salt - 2 tbsp. spoons,
- Spices: black ground pepper, thyme, paprika, set provencal herbs- 1 teaspoon,
- Onion - 4-5 pcs.,
- Sugar - 2 tbsp. spoons,
- Spicy pepper chili - 2-3 rings,
- Table vinegar - 2 tbsp. spoons,
- Starch - 3 tbsp. spoons.
Tomato ketchup at home - recipe
Juicy and fully ripe are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.
Pass the tomatoes prepared in this way through a meat grinder.
Peel the onion.
Like tomatoes, cut the onions into several pieces and pass through a meat grinder.
In the pan in which the ketchup will be cooked, transfer tomato puree and bow. Mix the mass.
To make tomato ketchup at home spicy and fragrant, add spices to it. Of the spices, black ground pepper, thyme, paprika, Provence herbs are well suited.
Along with spices for spiciness, I also add 2-3 rings of spicy chili pepper.
In the event that you want to learn even more spicy tomato ketchup, increase the amount of pepper. Mix the base of the future ketchup. Put the saucepan on the stove. Over low heat, stirring occasionally, boil 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 in the preparation of 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 has not a pronounced sour, but a slightly sweet and sour taste.
After adding salt and sugar, pour in the vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will keep well.
Be sure to taste the ketchup and adjust it as you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Puree the boiled tomatoes with a hand blender. After this procedure, our homemade tomato ketchup is getting closer and closer to being store-bought, but not quite yet.
Homemade tomato ketchup. A photo
Interesting fact: ketchup comes from China, not America, as half the population thinks. This dish was prepared with anchovies, mushrooms, beans, spices and salted fish or shellfish brine. Now chefs in every country are trying to create their own unique recipe for this sauce. And I, like many housewives, do not lag behind world culinary trends and try not only to learn how to make ketchup at home, but also to seal more than one jar for the winter, using different recipes. Today I will tell you a few recipes for homemade tomato ketchup for the winter, which my family loves.
Ketchup "Krasnodar" at home
I have a friend who just loves the "Krasnodar" sauce and his wife always took it in the store, mistakenly thinking what to cook at home a good product it will be hard. I shared this with her. simple recipe and revealed to her little secret: exactly mashed potatoes sour apple gives ketchup a special piquancy and slightly noticeable sourness. They were so surprised by the amazing taste that the first two samples she had nothing to close.
For 2 half-liter jars you need:
- Tomatoes - 1 kg;
- Apple of sour varieties - 2 pcs.;
- Onion - 30 gr.;
- Carnation - 1 soc.;
- Ground cinnamon - 1 gr.;
- Black pepper - 6 pcs.;
- Sugar - 60 gr.;
- Salt - 10 gr.;
- Apple cider vinegar 6% - 5 ml.
How to cook:
- We take red tomatoes, not juicy and without visible defects. We wash the vegetables and cut them into slices, cutting out the place where the stem is attached.
- Cut off the skin from the apples, cut out the seeds and three slices on a fine grater. We remove the husk from the onion, wash and finely chop.
- We skip the pieces of tomatoes through a juicer or bring them to a boil in a saucepan without apples and rub through a sieve.
- Pour into a heavy-bottomed saucepan or roasting pan tomato juice, add grated apple, onion, sugar with salt and spices.
- We put on fire and boil for 90 minutes, stirring occasionally.
- For 5 min. before the end of cooking, add Apple vinegar, mix and wait until boiling.
- Pour hot ketchup into jars and seal. We set to cool not in a draft.
Tip: an hour after boiling, the sauce will become thick enough, so you need to mix more often.
Well, delicious ketchup ready at home. Treat your loved ones with this wonderful gravy.
tomato juice ketchup recipe
With this classic recipe it is easy to experiment, you just need to take into account the qualities of the original vegetables: red ones are sour, yellow ones are very sweet, and pink ones are in between. I suggest you exactly yellow tomatoes, since the gravy will be sweet cinnamon, and unusual in color: rich orange. The main thing is that during cooking the mashed potatoes do not burn and turn brown with a rancid taste.
Ingredients per liter of sauce:
- Tomatoes - 1 kg 600 gr.;
- Onion - 90 gr.;
- Ground red pepper - 0.3 gr.;
- Ground cinnamon - 0.3 gr.;
- Sugar - 40 gr.;
- Salt - 15 gr.
Tip: Instead of a frying pan, you can use a pot with a thick bottom so that the ketchup does not burn.
How to weld:
- Selected yellow tomatoes of the "cream" variety, wash and separate the tails.
- Cut vegetables into slices and put in a bowl. Peel the onion, finely chop it and add to the tomatoes.
- We put the saucepan on the fire and bring the mass to a boil. Leave and rub the hot tomato mixture through a sieve.
- We send the resulting puree to the roaster and add seasonings, sugar and salt. And boil the mass to 1/3, periodically stirring the sauce.
- Welded vegetable sauce from yellow tomatoes Pour into jars and seal.
Tip: set to cool out of the reach of children.
Believe me, you will use this recipe very often, your kids will appreciate it with a bang: no spiciness and acidity.
Ketchup with mustard at home for the winter
The use of spices makes tomato puree ketchup. The composition of this dish is simply striking in its richness of spicy-aromatic plants. But don't let this fact scare you, the aroma will be spicy with a subtle, subtle mustard flavor.
Ingredients for 2 half-liter jars:
- Tomatoes - 2.1 kg;
- Onion - 110 gr.;
- Garlic slices - 1 pc.;
- Ground cloves - 1.5 gr.;
- Mustard powder - 1.5 gr.;
- Ground cinnamon - 0.4 gr.;
- Ground allspice - 0.6 gr.;
- Sugar - 155 gr.;
- Salt - 35 gr.;
- Apple cider vinegar 6% - 125 ml.
Tip: rub hot tomatoes with a wooden spoon that does not heat up.
Let's start cooking:
- Red juicy tomatoes wash, cut into 4-6 parts, put the vegetables in a saucepan and send to the fire.
- As soon as the vegetables boil, we set aside the pan from the heat and wipe the contents through a sieve.
- Grind the peeled onion and garlic in a blender bowl, mix with the resulting tomato mass.
- Add salt, sugar, spices and boil over low heat to ½ volume.
- Before removing from the heat, pour in the vinegar.
- Pour the finished tomato ketchup into prepared jars and sterilize for 30 minutes.
- With potholders or tongs, we take out the jars in turn and cork. We put to cool in a place inaccessible to children.
Believe me, this sauce is perfect for baked or fried meat. And you will share this winter tomato ketchup recipe with all your friends.
Homemade ketchup "Baltimore"
Many housewives are a little afraid to use various new seasonings in cooking. But tarragon (tarragon) is known to everyone for its sweet drink of the same name. The herb of this spice contains 0.45% essential oil and 60 mg of ascorbic acid, so ketchup will turn out not only spicy lemon-mint, but also very healthy.
For cooking you will need:
- Tomatoes - 1 kg;
- Onion - 100 gr.;
- Garlic cloves - 8 pcs.;
- Dried tarragon (tarragon) - 4 gr.;
- Bay leaf - 1 pc.;
- Ground black pepper - 2 gr.;
- Ground red pepper - 1 gr.;
- Lemon juice - 10 ml;
- Sugar - 60 gr.;
- Salt - 20 gr.;
- Sunflower refined oil - 40 ml.
How to do:
- Wash red tomatoes and cut into 4-6 pieces.
- Fold the tomato slices together with washed and chopped onion slices, garlic and bay leaf.
- Stew under the lid until soft, remove the bay leaf, and rub the mixture through a sieve.
- Boil the resulting mass over low heat until the consistency of thick sour cream, add salt, sugar, lemon juice, tarragon, ground black and red peppers.
- Boil for another 2 minutes, pour the boiling mixture into prepared jars, and pour boiling refined vegetable oil on top and seal.
Tip: taste the sauce and add sugar and salt if necessary. And tarragon can be replaced with mint - 2 gr.
Tip: You can also use corn or olive oil.
Now you also know how to make ketchup at home for the winter, reminiscent of industrial-made sauce.
How to cook barbecue ketchup with garlic for the winter
In winter it gets dark so early, it is often very cold and you are at home almost all the time. Therefore, outdoor recreation, somewhere in a forest area, is more valuable than in summer. And kebabs with appetizers are much tastier. For such pleasant occasions, you will need a jar of ketchup, the recipe of which is quite simple.
Required Ingredients:
- Tomatoes - 600 kg;
- Yellow cherry plum - 600 gr.;
- Water - 200 ml;
- Garlic slices - 2 pcs.;
- Basil - 2 branches;
- cilantro - 2 branches;
- Red pepper - 1 gr.;
- Salt - 10 gr.;
- Sugar - 40 gr.
Cooking method:
- Tomatoes choose ripe - fleshy. And we select the ripened yellow cherry plum, since the skin in it is sour, and it itself is quite sweet. Wash greens and vegetables, separate the tails and bones, and also peel the garlic. We cut the tomatoes into slices.
- Pour water into the slow cooker and put the tomatoes with plums. We turn on the multicooker in the “Cooking” mode for 30 minutes. If the bones do not separate, then we put them whole, only add another 5 minutes to the “Cooking” process.
- Add the chopped greens with garlic to the hot fruit and vegetable mass, with a submersible blender we interrupt the resulting mixture. And then grind the mass through a sieve to obtain a homogeneous consistency.
- We transfer the resulting puree to the multicooker bowl, add sugar with salt and ground red pepper and turn on the “Frying” mode for 5-10 minutes, stirring constantly.
- We shift the hot sauce into prepared sterilized jars and, having covered with lids, roll up.
Well, ketchup from yellow cherry plum ready for the winter.
Tomato ketchup with onions for the winter
There are still a lot of recipes for homemade tomato ketchup for the winter, but there are also those that you can be surprised at. Strange as it may sound, but starch goes well with spicy tomato puree and the consistency is so thick that the sauce absolutely does not spread on the plate.
Ingredients for two jars with a capacity of 0.5 l:
- Tomatoes - 2 kg;
- Onion - 110 gr.;
- Coriander - 1 gr.;
- Ground red pepper - 0.08 gr.;
- Basil dry - 2 gr.;
- Sugar - 130 gr.;
- Salt - 35 gr.;
- Starch - 20 gr.;
- Water - 40 gr.;
- Table vinegar 6% - 125 ml.
Preparing canned food:
- Wash the selected red hard tomatoes, cut into 4 parts and put in a saucepan. We also send finely chopped onion there.
- We put everything on fire and boil until soft, wipe tomato mass and boil for about 40 minutes.
- In the meantime, dilute the starch in water and add to the boiling mass, mix thoroughly.
- While the sauce languishes for another 5 minutes, pour vinegar in another saucepan, add spices and salt with sugar and bring to a boil under the lid.
- We mix the boiled tomato mass with starch with vinegar broth, bring to a boil, pour into prepared jars and seal.
Tip: while the puree has not yet boiled down, we keep the decoction of spices in vinegar under a tightly closed lid.
Be sure to close the thick and tender tomato basil ketchup for the winter.
Bulgarian ketchup at home "You can swallow your tongue"
A balanced combination of pepper and tomato allows you to get a rich ketchup without vinegar. This preserve can easily be used as a gravy for baby food, as it contains a sufficient amount of vitamin C and easily digestible sugars that help improve digestion.
Ingredients per liter jar:
- Sweet pepper - 1 kg 300 gr.;
- Tomatoes - 800 gr.;
- Onion - 60 gr.;
- Vegetable oil (for frying) - 10 ml;
- Vegetable oil (in the mixture) - 25 ml;
- Ground allspice - a pinch;
- Ground black pepper - a pinch;
- Sugar - 30 gr.;
- Salt - 20 gr.
How to cook:
- Wash red hard tomatoes, cut into slices and send to the pan. We heat the vegetables until softened and rub through a sieve to get a uniform consistency. Stirring the mass, boil it in half.
- In the meantime, wash the sweet red thick-walled pepper, cut out the inner pulp with seeds and stalks. Blanch them in boiling water for 7 minutes. and cool in cold water.
- Grind the pepper in a blender bowl or pass through a meat grinder, and then rub the resulting puree through a sieve.
- Peel the onion, wash and cut into half rings. Fry the onion in refined oil until golden brown and rub through a sieve.
- Pour sunflower oil, tomato mass, onion and pepper puree, spices and salt with sugar into a deep saucepan, mix and heat until boiling.
- We transfer the finished ketchup to the prepared jar and sterilize for 90 minutes.
- After that, we seal it and wrap it in a blanket until it cools completely.
Tip: You can leave the vegetables out of the sieve if you are satisfied with small pieces in the finished homemade ketchup.
Appetizing ketchup like Heinz is ready for the winter. It goes well with pizza and served with pasta.
Nothing is easier than watching video recipes for homemade tomato ketchup for the winter. Therefore, make yourself comfortable and turn on the video.
Ketchup is bliss… You can literally eat anything with it. But here's the bad luck - the more types of ketchup appear in stores, the less likely you are to buy real tomato sauce with spices and seasonings, more and more starch, dyes, and preservatives ... There is only one way out - to cook ketchup yourself. Only in this way will you know exactly what is in your ketchup, and you will cook it according to your own taste. Homemade ketchups have one serious drawback - they are very tasty, so if you decide to prepare ketchup for the winter, you won’t get by with a couple of jars.
Classical tomato ketchup sauce, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe because now there is great amount its modifications, designed for every taste.
Ingredients:
3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a sharp knife red pepper.
Cooking:
Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.
Ingredients:
6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.
Cooking:
Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.
Ingredients:
3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.
Cooking:
Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.
Ingredients:
5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.
Cooking:
Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.
Ingredients:
3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 tbsp with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.
Cooking:
Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.
Ingredients:
500 g tomatoes,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.
Cooking:
Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.
Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them... All this makes it possible to prepare a wonderful sauce for a variety of dishes.
Ketchup with apples
Ingredients for a 300 gram jar:
10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp 9% vinegar,
3 large cloves of garlic.
Cooking:
Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.
Ingredients:
2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 tbsp ground black pepper,
1 tbsp dry mustard,
salt to taste.
Cooking:
Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.
Ingredients:
5 kg of tomatoes,
10 sweet feathers 
tsev,
10 bulbs
2.5 cups of sugar
2.5 tbsp salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp starch (if necessary).
Cooking:
cut vegetables large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.
Ingredients:
5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greenery.
Cooking:
Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Bell pepper peel, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.
Ingredients:
2 kg of tomatoes,
2 large onions
100 g sugar
1 tbsp salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp dry red wine
1 tbsp fresh grated horseradish
2 tbsp wine vinegar.
Cooking:
Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.
Ingredients:
2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.
Cooking:
Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.
As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!
Larisa Shuftaykina
Harvesting ketchup for the winter is very important, because it will allow you to do without store-bought sauce, almost until the new harvest.
How to make a substitute for store-bought ketchup. Today I will show that preparing ketchup for the winter is a very simple matter and anyone, even a young housewife, can do it. But homemade ketchup for the winter is no match for the purchased one both in taste and in usefulness to the body.
Ketchup came to replace tomato sauce 20-25 years ago. If earlier it was a novelty that somehow “brought us closer” to the Western way of life, then after eating it, many realized that the store was not as good as it was commonly believed. A little later, the housewives realized that preparing ketchup for the winter is a simple matter, but the product turns out to be much tastier and healthier - it contains a minimum of preservatives and no dyes at all.
Having prepared homemade ketchup for the winter with your own hands, you will definitely know that it contains only what you put in - no starches. Homemade ketchups have only one drawback - they are so tasty that they run out quickly, so I advise you to prepare more - your homemade ones will appreciate the work in winter.
Homemade ketchup for the winter - what you need
Ketchup Classic
Ingredients:
Tomatoes - 3 kg.
Sugar - 150 g.
Vinegar 6 percent - 80 g.
Salt, preferably not iodized - 25 g.
Carnation - 20 buds.
Peppercorns - 20 pcs.
Garlic - 1-2 cloves.
Cinnamon - 1/3 teaspoon.
Hot red pepper - at the tip of a knife, you can add a little more if you like it spicy.
Ketchup preparation:
Wash the tomatoes, remove the stalks, chop finely.
Put on the fire when it boils, reduce the heat, cover with a lid and boil until the volume is reduced by a third.
Then add sugar, cook for another 5-10 minutes, stirring, add salt, let it boil for 2-3 minutes, add spices and keep on fire for another 10 minutes.
Remove, cool slightly so as not to burn yourself, wipe everything through a sieve or a fine colander.
Put the resulting puree back on the fire, bring to a boil, add vinegar and turn off.
Arrange everything in sterilized jars and roll up under the lids.
spicy ketchup
Ingredients:
Tomatoes - 6 kg
Garlic - 8-10 cloves.
Onions - 2-3 medium heads.
Sugar - 2 full glasses.
Salt - ½ cup.
Mustard - ½ tsp
Cinnamon - ¼ tsp
6 pieces of cloves, black peppercorns, sweet peas.
Vinegar 9% - 350 ml.
Cooking:
Blanch the tomatoes - cut crosswise and dip for a minute in boiling water, and then in cold water and then peel off easily.
Cut the tomatoes and grind in a blender. Add onion and garlic to it.
Grind the spices. You can do this in a coffee grinder, but it is better in a mortar - this way it is better to preserve the aroma.
Add spices to tomato puree, add sugar, salt, put on fire.
When it boils, reduce the heat and simmer until the mass is reduced by 2 times. Add vinegar, bring to a boil, then roll hot into sterilized jars.
Homemade ketchup for the winter - spicy
Ingredients:
Tomatoes - 3 kg.
Onion - 0.5 kg.
Sugar - 2 cups.
Mustard - 2 tbsp. spoons.
Vinegar 9% - 2 cups.
Bay leaf - 3-4 pcs.
Black peppercorns - 5-6.
Juniper - 4-5 berries.
Salt - 2 tbsp. spoons.
Cooking - according to any of the above recipes. All ketchups are cooked in approximately the same way, the difference is only in the ingredients.
Simple ketchup for the winter
Ingredients:
Tomatoes - 5 kg.
Onion - 3 pcs.
Sugar - 1 cup.
Salt - 3 tbsp. spoons.
Vinegar 9% - a glass.
Black peas - 1 tsp
Cloves - 1 tsp
Cinnamon - 1 tsp
Celery seeds - ½ tsp
Homemade ketchup for the winter with pepper
Recipe #1
Ingredients:
Tomatoes - 3 kg.
Garlic - 10-15 teeth.
Sugar - 1 cup.
Salt - 1 tbsp. heaped spoon.
bell pepper- 10 pieces.
Hot pepper - 1-3 pods (to taste).
Cooking
It is also prepared, tomatoes and peppers are crushed in a blender or passed through a meat grinder.
Recipe #2
Ingredients:
Tomatoes - 0.5 kg.
Onion - 0.5 kg.
Sweet pepper - 1 kg.
Hot pepper - 2 pods.
Garlic - 7-10 cloves.
Sunflower oil- ½ cup.
Sugar - ½ cup.
Salt - 1 tsp
7 peas of black or allspice-peas.
Preparation: vegetable oil is added to the cooking immediately, along with sugar and salt. Add vinegar at the end.
Recipe #3
Ingredients:
Tomatoes - 2 kg.
Bulgarian pepper - 0.5 kg.
Onion - 0.5 kg.
Sugar - 1 cup.
Olive oil- 1 glass.
1 tablespoon dry mustard and ground black pepper.
Salt - to taste.
Choose which recipe you like best.
Information! You can also see how it is prepared.
Good luck with your preparations!
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 find exactly the right product, without dyes, chemical additives and at the same time with a pleasant taste.
The solution is to make the sauce yourself, 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 deteriorate.
For this recipe, it is better to use low-juicy 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. 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 tomatoes: we wash, remove the spoiled parts and cut into arbitrary pieces. For the recipe, crumpled, ugly fruits are suitable - everything that has a “non-marketable” appearance.
Then grind the prepared pieces in a blender.
To get rid of the seeds and skins, pass the resulting tomato juice through a sieve or use a juicer that separates the pulp from the juice.
Then put the juice on fire. The foam should be removed from the surface as soon as the boiling process begins.
Apples are next in line: I also wash them and cut them into 1.5 cm pieces, you do not need to remove the skin and seed box.
Pieces of fruit are sent to boiled tomato juice, then we throw dry spices. You need to cook for 1.5 hours. During this time, the sauce should reduce to 1/3 of the original volume and become thick.
Next, ketchup must 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). Just 5 more minutes left to cook.
Ketchup is ready. Arrange it in sterilized jars and cool in a blanket. After that, the sauce will become even thicker.
Delicious ketchup for the winter at home
Let's start cooking:
Choose the most suitable tomatoes and cut them into small pieces, send them to the pan. We cut onions there. Make sure the tomatoes are not overripe main ingredient on which the taste of the sauce depends. It is better to use tomatoes grown on your own plot.
We send the vegetables to the stove and cook for an hour until the onion softens.
We take out the mass and grind it in a blender to a creamy state. Add sugar and salt, put back on the stove. As soon as it boils, add finely chopped apples.
We cook until the density of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.
It remains to pour ketchup into 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 get cooking:
First, cut the sweet and ripe tomatoes into large slices.
We try to cut the onion as small as possible.
Stew vegetables for 20 minutes under a closed lid.
Then let the mass cool and wipe through a sieve.
We put the extracted juice on a small fire and hold until exactly half of it remains.
We put all the spices in a gauze bag and send it to a boiling sauce.
Shortly before the end of cooking, we send sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the flavor of the sauce can be adjusted to your preference.
After 7 minutes, take out the spices. Pour hot fragrant sauce into containers.
Spicy ketchup at home for the winter
Recipe for spicy lovers. Great with any meat and fish. In addition, this ketchup goes well with pasta, pizza and meatballs.
Step by step preparation:
Step 1: grind the ingredients in a blender: onions (500 gr.), tomatoes (half a kilo), bell peppers (1 kg) and bitter (2 pods).
Step 2: pass the resulting mass through a sieve.
Step 3: Transfer to a saucepan and boil for an hour.
Step 4: Pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.
Step 5: Add spices and minced 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 jars.
Sweet ketchup at home for the winter
Spicy ketchup is a product for everyone. But the sweet will appeal even to children. Therefore, it is worth stocking up on this type of sauce.
Ketchup preparation algorithm:
- Tomatoes and onions cut into 4 parts, put in a cauldron and on a slow fire. Waiting for them to weld.
- Grind vegetables through a sieve, then in a food processor.
- Pour the juice back into the pan and boil until it becomes half as much. At the same time, add the spices in the bag, salt, cinnamon and sugar.
- We put on the maximum fire, we wait for boiling. It boils - reduce the fire and let it simmer for about 10 minutes.
Sweet homemade ketchup is ready!
Bulgarian ketchup at home for the winter
In the 80s, on the shelves were beautiful glass jars of 1 ruble 30 kopecks with the same Bulgarian ketchup. Many are familiar with its unique taste. There are many recipes for Bulgarian ketchup, perhaps it will be possible to create exactly that taste - originally from the USSR.
Getting Started:
- Scroll onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crush, grate the horseradish root.
- Vegetables, except for garlic and horseradish, are sent to the pan, pour oil and cook. When it boils, reduce the heat (no lid needed).
- The hour has passed, so it's time to add horseradish, garlic and sugar, a little salt. Let it cook for 2 more hours.
- You should try the sauce, if anything, you can add salt or sugar.
- Jars are ready. You can roast them in the oven. After 3 hours, ketchup is poured into containers and allowed to cool.
You should get about 4 liters of ketchup.
Classic ketchup at home for the winter
Cooking like this:
- Washed and sliced tomatoes as finely as possible are put in a cauldron and straight to 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 to the tomatoes. Send cinnamon there.
- After 10 minutes of cooking, you can remove the pan from the heat.
- Wait for the sauce to cool down, pass through a sieve (do not forget to remove the bag of spices). Put the mass back into the saucepan.
- Crush the garlic and add to the puree.
- Vinegar is added last. It remains 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 meal.
Krasnodar ketchup at home for the winter
Cooking begins with slicing 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 whole mass with a blender.
We put on fire. Spice put in cheesecloth and throw into the pan. At the end of cooking, add vinegar and garlic. Let it boil for another 10 minutes, remove the spices. Ready hot sauce pour into jars.
Depending on the juiciness of the tomatoes, ketchup will take three to five hours to cook.
Barbecue ketchup at home for the winter
Step by step preparation:
Step 1: Wash the tomatoes and grind through a meat grinder.
Step 2: boil on fire for 5 minutes, wait for it to cool completely and grind the mass through a sieve (you get 1 liter of juice).
Step 3: put the juice on the fire, when it boils, cook for 15 minutes.
Step 4: mix juice with spices, vinegar, add sugar and salt.
Step 5: Pour 100 ml of juice from the pan and cool.
Step 6: stir the starch in the cooled mass (it is necessary to give the ketchup thickness), pour back to the sauce. Let it boil for another 5 minutes.
Step 7: it remains to roll up the jars (sterilized) and close.
Ketchup Hines at home for the winter
On average, the preparation of ketchup takes 6 hours. Let's get started:
We find a juicer or meat grinder and send ripe tomatoes there, followed by onions. It is necessary not only to grind the vegetables, but also to get rid of the peel, the seed box.
Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). Last but not least, 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 from time to time.
Ketchup can be cooked for more than 4 hours, the main thing is that it becomes 2 times less. The juice will thicken and darken.
We 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 (it is called tarragon) - this is a herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. Plus, the sauce is good.
How to cook:
- Cut ripe red tomatoes into 6 pieces.
- Put the slices to the already chopped garlic, onion, add the bay leaf.
- Stew the ingredients until soft, then remove the bay leaf, and wipe the mass through a sieve.
- Boil the resulting mixture until it resembles thick sour cream in consistency.
- Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
- Boil for another 2 minutes, then lay out in jars, pour a little vegetable oil on top.
Tarragon can be replaced with 2 gr. mint, and use olive or corn oil.
Spicy ketchup at home for the winter
Prepare as follows:
- Remove the skin from the tomato, peel the seeds (if you don’t like them in ketchup), chop the fruits in a blender.
How to peel tomatoes: cut each vegetable crosswise, pour boiling water over, then dip in ice water. The skin will begin to peel off easily.
- In the same way, chop the garlic and onion, and grind the spices in a mill.
- We combine all the ingredients (except sugar, salt and vinegar) and put on the stove.
- We fall asleep sugar (1/3 cup) and boil down to half the volume.
- Pour the rest of the sugar, cook for another 12 minutes.
- It remains to add vinegar and salt and boil for 10 minutes.
Horseradish ketchup at home for the winter
Hot sauce is very useful: it helps fight germs, lowers sugar and cleanses the blood. The sauce is also called horseradish or horloder because it is hot.
Preparing horseradish is easy:
- Cut the tomatoes into 4 parts and twist in a meat grinder. Then send to the pan and cook for 20 minutes over medium heat.
- The rest of the vegetables: pepper - peeled, cut; garlic - soak in water and peel; horseradish - clean and cut coarsely.
- Grind vegetables and add to 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 gorloder without cooking, presented in the video.
Videos ketchup lick your fingers
In conclusion, here are 3 secrets to making delicious thick ketchup:
1. The secret of thick ketchup lies in the tomatoes and the time it takes to cook them. If you want ketchup thicker, then you need to cook it longer. To save some time on winter preparations, you can use cream tomatoes (they are meatier). Very juicy specimens will cook for a long time.
2. To make the product homogeneous, the tomatoes must first be boiled, and then rubbed through a sieve or mashed with a meat grinder.
3. In order for unnecessary moisture to evaporate, you should choose a wide cooking container, and cook without a lid.
