Ketchup is a tomato sauce based on tomatoes. Ketchup appeared on the shelves a long time ago and immediately won the favor of buyers, because it goes well with meat, sausages and sausages, as well as most side dishes. But despite all the advantages, purchased ketchup contains a lot of additives (flavors, thickeners, dyes, etc.) that are not always safe for health.
It is necessary
- Tomatoes - 5 kg
- Onions - 1 glass
- Sugar - 1 glass
- Salt 1-2 tbsp. l.
- Cinnamon 1/4 tsp
- Cloves - 6-8 pcs.
- Red pepper - 1 tsp
- Black pepper to taste
- Vinegar 9% - 0.5 cups
- Dry mustard - 1 tsp
- Potato starch - 3 tablespoons
- From kitchen utensils: juicer (meat grinder), sieve, saucepan, spoon, glass, chopping board, knife.
Instructions
Step 1
Making ketchup at home is troublesome and time-consuming, but the result justifies the time and effort spent. For ketchup, ripe, fleshy (salad) tomatoes are needed, which must be thoroughly washed and slightly dried. We cut the tomatoes into pieces according to the size of the neck of the juicer (meat grinder) and scroll. You should get tomato juice with pulp, if seeds get in - it's okay, the main thing is to completely get rid of the peel and stalk.
Step 2
Pour the resulting tomato into an aluminum pan with a capacity of 8-10 liters, put on moderate heat, cover with a lid. While the tomato is boiling, peel the onion and chop it into pieces, do not grind it too much, otherwise the onion will boil down into porridge. According to the onion recipe, 1 cup is needed - this is about 3 large onions. When the tomato boils, reduce the gas to slow, remove the lid and simmer for 30 minutes, stirring occasionally. After 30 minutes add salt, sugar and onion, mix and leave to cook.
Step 3
While the ketchup is boiling, we wash and sterilize the jars, you can take jars with screw lids with a volume of 0.5-0.7 liters.
When the onion is boiled in the tomato for 40-50 minutes, add spices, primarily pepper, cinnamon and cloves, mix everything thoroughly and taste the ketchup for spiciness and salt, add salt and hot pepper if necessary. Then dissolve the mustard and starch in a glass of warm water (separately from each other, in two glasses) and pour it into the ketchup in a thin stream, stirring continuously. When the mixture boils, pour in the vinegar, cook for another 10 minutes and pour it into sterile jars. Ketchup is stored at room temperature until it cools down, then it must be removed to the basement or refrigerator.
