Tomato ketchup for the winter for children. Homemade ketchup for the winter from tomatoes "You will lick your fingers" - simple recipes

29.11.2020

Greetings to the chefs who decided to make tomato ketchup for the winter, you will lick your fingers! This is not only correct, but also a wonderful decision. After all, ketchup can transform any everyday meal. Even the most ordinary pasta, seasoned with a delicious and aromatic sauce, will seem like a gourmet dish. And this is exactly what every hostess aspires to.

And if you also prepare a variety of ketchups from tomatoes at home, then you will not have a price. TO mashed potatoes Serve classic, with meat - savory or barbecue. Households by the ears can not be delayed! The dishes will be delicious and unique. You can't buy such a seasoning in a store!

I perfectly understand that every hostess wants to be original. She herself is. Therefore, I am pleased to offer ketchup recipes that you can surprise.

A simple recipe, and the ketchup is excellent - thick and generous in taste. The cooking technology is very simple. The prepared ingredients are boiled, ground through a fine sieve, boiled down to the desired consistency.

Store the sauce in a sterile container. These can be handy bottles with screw caps. You can close ketchup in ordinary cans under iron lids... The main thing is that the container should be sterilized. This requirement also applies to covers.

For ketchup, choose ripe, fleshy, thin-skinned tomatoes. It is from these tomatoes that you can get a lot of pulp.

Cooking food

Tomatoes - 2.5 kilograms
Bow - one medium head. By weight approximately 120 grams
Sugar - 100 grams
Salt - 15 grams
Vinegar - 100 ml. (9 percent)
Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander beans.

From this amount of products, you should get 1.25 liters of the finished product.

Cooking the sauce

The ketchup is ready. They are not afraid to treat even children. After all, we know that we have prepared it from quality products. The classic set of ketchup ingredients allows it to be served with many main courses. Bon Appetit!
I would also like to add that open jars must be kept in the refrigerator.

Tomato and apple ketchup for the winter

Original and delicious sauce... Sour and sweet apples bring their zest to tomato paradise.
Don't be confused by the presence of apples. In ketchup, they get along well with tomatoes and other vegetables. A consistency culinary product becomes superb.

I also want to advise you one of my favorite apple charlotte recipes,

Ingredient List

Two kilograms of red, ripe and fleshy tomatoes
Two hundred fifty grams of sweet and sour apples
Two hundred and fifty grams of onion
Ninety grams of sugar
Tablespoon of salt
1/2 teaspoon ground pepper mixture
Four carnations
One hundred twenty-five milliliters of vinegar 6 percent.

I have about one and a half liters of ketchup coming out of the specified amount of products.

Step by step cooking process

Remove seeds from washed fruits. Leave the peel - there is a lot of pectin in it, which will favorably affect the consistency of the finished product.
Cut the apples into small pieces that can be easily chopped with a blender or meat grinder.
Divide the peeled onion into small wedges.
Cut the washed tomatoes into slices.
Grind prepared vegetables with a blender or meat grinder. Fold the mass into a saucepan, or a convenient saucepan. The mixture still has a heterogeneous, even coarse consistency. But it's okay, we will boil it and soften it.
Put a saucepan over medium heat, bring the mixture to a boil.
Reduce the fire, cover the dishes with a lid, boil the mass for an hour. But every 10-15 minutes it will be tedious to stir the future sauce.
An hour has passed. Now you need to remove the lid, cook for another 30-40 minutes. Remember to stir.
When the mixture is boiled down, turn off the oven, cool.
Grind with a sieve.
Send the grated mass to a saucepan, add sugar, salt, pepper, vinegar, cloves and cinnamon. Stir, boil for 5-7 minutes. after the mass boils. Be sure to taste it.
If the taste suits you, you need to take out the cloves, boil for another two minutes and turn off the oven.
Pour the hot sauce into a sterilized container.

Serve tomato and apple ketchup with baked meat and poultry - the household will lick their fingers.

What - I would like to advise

Ketchup will be especially aromatic if you prepare a mixture of ground peppers yourself. To do this, grind the peas in a mortar. It is best to do this while cooking. It won't take a lot of time, and the dish will only benefit from this.
Cloves and cinnamon can also be sent to the mortar along with the peppers.
Pour the vinegar gradually, tasting the sauce. Tomato varieties differ in acidity.

How to cook spicy tomato ketchup with garlic for the winter

Homemade tomato ketchup is a great opportunity for culinary improvisation. Added by new ingredient, and the sauce began to play with fresh colors.

So and savory recipe ketchup. Here we'll add some garlic for a bit of spiciness. And also bell peppers and Provencal herbs, which will turn the sauce into a real work of culinary art.

Necessary products

Tomatoes - 3 kg.
Sweet pepper - 350 gr.
Onions - 350 gr. If possible, purchase Crimean
Sugar - 5 tbsp. l.
Salt - 1.5 tbsp l.
Vinegar - 150 ml. (9 percent)
Garlic - 3-5 cloves
Dry Provencal herbs- 1 tsp
Pinch of ground cinnamon
Cloves - 4 - 6 pcs.

From the specified amount of ingredients, you should get up to two liters of ketchup. Please take this into account when preparing the jars.

Cooking ketchup

With such ketchup, your dishes will not be boring and bland! Try to make pizza with him, you won't regret it.

Homemade tomato ketchup kebab for the winter

We say barbecue, we mean ketchup. Therefore, I offer you a ketchup recipe for kebabs. It looks a lot like a store product. But, naturally, it is much better and more useful.

We need

Tomatoes 1.3 kg.
Sugar - 85 gr.
Salt - 1 tablespoon
Potato starch - 1.5 tbsp. l.
Ground red pepper - a pinch (one-sixth of a teaspoon)
Ground black pepper - a pinch (one-sixth of a teaspoon)
Paprika - a pinch (one-sixth of a teaspoon)
Ground cinnamon - a pinch (one-sixth of a teaspoon)
Cloves - 1-2 pcs.
Vinegar 9 percent - 50 ml.

Step by step process

Wash the tomatoes, twist them onto the tomato.
Boil the tomato for about five minutes, set aside to cool. This procedure will make it easier to rub through the sieve.
Grind the cooled mass with a sieve. You should have one liter of pure tomato juice.
Pour the juice into a saucepan, put on fire. After boiling, boil over medium heat for 15 minutes.
Grind the cloves in a coffee grinder, or grind them in a mortar.
Put sugar, salt, vinegar, all spices in the juice. Stir well.
Taste, correct if necessary.
Separate 85-100 ml of juice, cool.
Add starch to the chilled juice, stir.
Pour the "starched" juice into the common cauldron, mix. Boil for five minutes.
Pour hot into a sterile container, roll up with iron lids. Send for cooling under warm clothes.

Kebabs, or simply fried meat with such ketchup will be great!

The recipe for homemade Krasnodar tomato ketchup for the winter

Ingredients

Kilogram of tomatoes
A pair of large apples
Half teaspoon salt
A teaspoon of sugar
Two tablespoons of apple cider vinegar
1/2 teaspoon ground cinnamon
A pinch of sweet and hot paprika, ground coriander, dried garlic and parsley, ground nutmeg.

I note right away that this turns out to be about 450 ml of ketchup. If you want to cook more, then increase the amount of food.

Cooking yummy

Cut the washed tomatoes into pieces, send to a saucepan.
Add two tablespoons of water, put on low heat.
Bring to a boil, Cook for min. 30 until the tomatoes are completely softened. The time can be adjusted based on specific conditions.
Do a similar procedure with apples. Core, cut into pieces. Simmer over low heat, adding two tablespoons of water. Time - min. 20 -30.
Grind softened tomatoes and apples with a sieve.
Combine two mashed potatoes, cook. This must be done for 20 minutes. with constant stirring.
Add sugar, salt, all spices and herbs. Boil everything together for another 20 minutes.
Add vinegar, boil for another five minutes.
In a hot state, distribute in sterilized jars, twist.

Delicate, fragrant ketchup is ready to delight you all winter!
I sincerely wish you to invent your own, unique recipe tomato ketchup for the winter!

The most proven ketchup recipes. Saving is easy!

The most proven ketchup recipes. Saving is easy!
The secret recipe is very delicious ketchup for the winter.

Ketchup, probably, should be prepared for the winter by all thrifty housewives. This is an excellent seasoning for all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza... Even ordinary boiled or fried potatoes, seasoned with aromatic ketchup, turns into a gourmet dish (especially in fasting)

A familiar chef of an Italian restaurant told me this recipe, adding that it was his “ secret recipe”. I do not know what exactly is the secret of this ketchup, and how it differs from others - I have not compared it. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Thin-skinned, fleshy tomatoes 2 (4) kg (cut into 4 pieces)
Apples are green, sour (sort of "Semerenko" type 250 (500) g with skin, but without core. Cut into large slices)
Onions 250 (500) g (peel and cut into 4 parts)

1 tablespoon salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to prepare ketchup?

Chopped vegetables, put in a cooking container and cook for 2 hours, stirring occasionally.

Tomatoes let juice immediately, so we don't add water.

In two hours everything should be boiled and the apples should "fall apart." We cool it down.

1.More laborious: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2.Pass through the auger juicer. Moreover, we scroll the wringes twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 tbsp. spoon, but I add 1 teaspoon so that it is not very spicy)

If you want to make a large portion at once, when adding spices, observe the proportions.

The ketchup is ready. You can eat right away. This makes approximately 1.2 liters.

Or you can pour it into small sterile jars or glass bottles from store-bought ketchup, close tightly with "native" metal lids and wrap up to complete cooling.

This homemade ketchup keeps well. And it is eaten perfectly.

How to make ketchup at home

Of course, there is no problem now to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price is sure to "bite". Try making your own homemade ketchup. There's a lot different recipes making ketchup at home. Here are some of the most proven recipes.

Ketchup recipe

You need to take health, strong, ripe tomatoes, wash and dry them. Optionally, you can pre-peel the tomatoes. Then, cut the tomatoes into small wedges and place them either in freezer bags or containers. Place in small portions at the rate of 0.5 - 1 liter portion of ready-made ketchup. You can add a couple of pieces of sweet peppers to the tomatoes, also pre-cutting them into smaller pieces. You can also add the chopped greens you like. Prepared packages, containers put in freezer... Everything, the preparation is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot ketchup:

Ketchup Foursome

To prepare ketchup Four you will need:

4 kg of ripe tomatoes
4 pieces of bay leaves,
4 pieces of onions,
1 teaspoon ground black pepper
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g granulated sugar
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add bay leaves and onions. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass, if you cut them into halves. You can rub the tomato mass through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Put the hot mass in prepared jars and roll up.

Ketchup with mustard

To make ketchup with mustard you will need:

2 kg of ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
a glass of granulated sugar
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, bell peppers, mince. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10 -20 minutes. Put the hot mass in prepared jars and roll up.

Plum ketchup

To make ketchup with plums, you need

2 kg of tomatoes, half a kilogram of plums,
1 teaspoon ground red pepper
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Mince tomatoes, pitted plums, and onions. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - the ketchup is ready at home.

Ketchup "Sharp".

We need:

Tomatoes - 6.5 kg
Onions - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peas, allspice peas - 6 pieces each.
Cinnamon - optional, a quarter teaspoon.
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water- then the skin comes off easily.
2. Chop the tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3.Put the chopped in a blender into a saucepan onion, garlic, a third of sugar. Grind the spices and also in a saucepan.
4. Boil the whole mass over low heat until it is half boiled down. Put the remaining sugar, salt, vinegar in a saucepan, cook for another 15 minutes.
5. We put in sterilized jars (they must be hot) and roll up.

Horseradish ketchup.

We need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp spoon
Dry red wine of any brand - 2 tbsp. spoons.
Vinegar- 2 tbsp. spoons.
Ground black pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. spoon.

How to cook:

1. Cut the tomatoes, onions into pieces (you can immediately remove the skin from the tomatoes, read the first recipe for how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3.Add sugar, salt, all spices, dry wine and cook on low heat for another hour, stirring often.
4. About 20 minutes before the end of cooking, put horseradish in a saucepan, and 5 minutes before the end - vinegar (wine can be replaced with apple cider).
5.Place in sterilized jars and roll up.

Ketchup "Spicy"

We need:

Tomatoes - 500 g
Onions - 500 g
Bell pepper- 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 tsp.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1.Tomatoes, onions, bell peppers, hot peppers grind in a blender or pass through a meat grinder.
2. Put the whole mass on the fire, let it boil and simmer for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all the seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

Homemade ketchup

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Ingredients for the winter ketchup recipe:

◾automatic machines - 5 kg;
◾ hot or sweet Bulgarian pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tablespoons;
◾ ground chili pepper - 2 tsp (no top);
Table vinegar 9% - half a glass.

Homemade ketchup recipe:

1. We wash all the vegetables under running water, cut the peppers and clean the seeds from the inside.

2. Then put the tomatoes in boiling water and cook for 5 minutes.

3. After that, take them out and put them in a bowl with pre-prepared cold water.

5. Peeled onions by crumbling in large pieces, cut the pepper into several parts.

6. We twist all prepared vegetables in a meat grinder.

7. Then transfer them to a large, wide saucepan. Pour in granulated sugar and salt, mix.

8. Bring to a boil, reduce heat, remove the resulting foam. Cook for about half an hour.

9. After that add the chili and continue to boil the ketchup to the desired thickness.

11. Pour the resulting ketchup into pre-sterilized jars, tighten with metal lids.

12. Turn the blanks upside down, wrap them in a blanket and leave them until the jars cool.

If desired and to enhance the pungency (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onions - 350-400 grams;
Sugar - 1 glass;
Vinegar - fruit is better - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1 - 2 tsp;
Garlic - optional;
Bitter pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

Making this sauce won't take you much time and effort, but you will not only save money, but also prepare what can truly be called real ketchup. For juicing, you can take any ripe tomatoes, but it is better to take more meaty varieties.

Then the juice will be much thicker, which means there will be more ketchup. Five kilograms of tomatoes will make just over four liters of juice.

We leave about one glass of juice, cook the rest. At this time, we will prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into puree

If you want faster, you can use a regular grater. When the juice boils, add the onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is purchased, we reduce the heat and simmer for about an hour and a half - the amount should be approximately halved.

The juice will foam - we can check readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away, otherwise the taste of homemade ketchup will be spoiled when the juice has boiled away.

Add to cold juice potato starch and ground pepper. Mix very well.

When the juice is thick, add salt and sugar, boil for about five minutes more - do not be afraid to try. Increase or decrease the amount of salt and sugar as needed

When you get the flavor you want, add the vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. Pour hot ketchup into jars and roll up.

For flavor and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce "Classic"

Classical tomato sauce-ketchup, described in the 1969 issue of Housekeeping, consists of tomatoes, salt, sugar, vinegar and spices. This is, so to speak, basic recipe, because now there are a huge number of 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 clove of garlic
a pinch of cinnamon
on the edge of a hot red pepper knife.

Preparation:

Finely chop the tomatoes, put in a saucepan, put on the 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 in a saucepan again, bring to a boil, pour in vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup"Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onions
450 g sugar
100 g of salt
¼ h. L. cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Preparation:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can cleanse the seeds if someone doesn't like them in the sauce: scoop out the seed chambers with a spoon and put them in a sieve over the saucepan. The juice will drain into the pot. Put chopped tomatoes in the same place and chop everything with a blender (or mince it). Also grind onion, garlic, spices in a mill. Combine all ingredients except vinegar, salt and sugar in a saucepan, put on fire. Add a third of the sugar and boil the mass in 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and put hot in sterilized jars. Roll up.

"Spicy" tomato sauce

Ingredients:

3 kg of tomatoes,
500 g onions
300-400 g sugar
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 peas of black pepper,
3-4 juniper berries,
salt.

Preparation:

Chop the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, rub through a sieve. Heat the 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 put it hot in sterilized jars and seal.

Just ketchup

Ingredients:

5 kg of tomatoes,
1 cup chopped onion
150-200 g sugar
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
a piece of cinnamon
½ tsp ground celery seeds.

Preparation:

Chop the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, rub through a sieve. Pour into a saucepan, put on fire. Fold the spices into a cheesecloth bag and put them in the boiling tomato mass. Boil down by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag of spices, pour into sterilized bottles or jars, and seal.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes,
10-15 large cloves of garlic
1 cup of sugar,
1 tbsp. l. with a top of salt,
10 fleshy peppers
1-3 hot pepper pods (to taste) or 1 tsp. ground cayenne pepper or chili.

Preparation:

Chop tomatoes, sweet and hot peppers (mince or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce heat to low and simmer for 40 minutes. 10 minutes before the end of cooking, add the garlic passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato
500 g onions
1 kg of colorful sweet pepper,
2 large hot pepper pods
100 ml of vegetable oil
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Preparation:

Chop tomatoes, onions, sweet and hot (together with seeds) peppers (with a meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to low and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired consistency, stirring constantly. Spread hot on sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, apples, greens, plums, sweet bell pepper... 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 meaty tomatoes,
4 sweet apples,
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon
1 tsp ground nutmeg (no slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar
3 large cloves of garlic.

Preparation:

Chop the tomatoes, put in a saucepan, simmer under the lid until soft and rub through a sieve. Chop the apples, also simmer until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on low heat and simmer until thick for 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 put in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

2 kg of ripe tomatoes,
500 g sweet pepper
500 g onions
1 cup of sugar,
200 g olive oil
1 tbsp. l. ground black pepper,
1 tbsp. l. dry mustard,
salt to taste.

Preparation:

Grind all ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 onions,
2.5 cups sugar
2.5 tbsp. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili peppers,
½ tsp ground paprika,
½ tsp ginger,
1 tbsp. l. starch (if necessary).

Preparation:

Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to low and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, remaining spices and boil until the desired thickness 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 cool place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 onions
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,

½ tsp ground red pepper,
a little cinnamon
greens.

Preparation:

Chop the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel and chop the bell peppers and add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and rub 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 in a bunch and dip into the tomato mass. Cook again for 3 hours to evaporate the liquid. Spread hot on sterilized jars, roll up.

Ketchup "Horseradish"

Ingredients:

2 kg of tomatoes,
2 large onions,
100 g sugar
1 tbsp. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger
1 tsp ground cloves
2 tbsp. l. dry red wine
1 tbsp. l. fresh grated horseradish,
2 tbsp. l. wine vinegar.

Preparation:

Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring occasionally, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, simmer for 1 hour, stirring constantly. Add horseradish 20 minutes before the end of cooking, and vinegar 5 minutes before the end. Spread hot on sterilized jars, roll up.

Ketchup "Tomato-plum"

Ingredients:

2 kg of tomatoes,
1 kg plums,
500 g onions
1 head of garlic
1 tsp black pepper
1 tsp red pepper
salt, sugar to taste.

Preparation:

Chop the tomatoes, steam in a saucepan, covered over low heat, rub through a sieve. Remove the seeds from the drain, steam it as well 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 made with the most different ways... Successful blanks!

Larisa Shuftaykina

Ketchup - great addition to spaghetti, meat, fried potatoes and other dishes. You can buy it at any grocery store, but it is difficult to find a real product, without dyes, chemical additives and at the same time with a pleasant taste.

The way out is to prepare the sauce yourself using quality ingredients. In addition, the taste of ketchup can be adjusted to suit your own preferences: to make the product spicier or, conversely, sweeter, add more seasoning or use a minimum of ingredients. The most important thing is to store the ketchup correctly - in sterilized jars so that it does not go bad.

For this recipe, it is better to use low-yield tomato varieties. This will make the sauce thicker and take less time to cook.

The main secret of making thick ketchup is adding apples to the dish. The fact is that these fruits contain pectin as a thickener. Ketchup turns out 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 the product. .

first of all, we will 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 seeds and skins, skip the resulting tomato juice through a sieve or use a juicer to separate the pulp from the juice.

Then we put the juice on the fire. The foam should be removed from the surface as soon as the boiling process begins.

The next step is apples: we also wash them and cut them into pieces of 1.5 cm, the skin and the seed box do not need to be removed.

We send the pieces of fruit to the boiled tomato juice, followed by the dry spices. You need to cook for 1.5 hours. During this time, the sauce should decrease to 1/3 of its original volume and become thick.

Next, the ketchup must be removed from the heat and passed through a sieve again. Put the sauce on the stove again, add the remaining ingredients - vinegar and oil (mix well). It remains to boil for another 5 minutes.

The ketchup is ready. Divide it into sterilized jars and cool in a blanket. This will make the sauce even thicker.

Delicious ketchup for the winter at home

Let's start cooking:

We select the most suitable tomatoes and cut them into small pieces, send them to the pan. We cut the onion there. Make sure that the tomatoes are not overripe - this is the main ingredient that determines the taste of the sauce. 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 onions are softened.

We take out the mass and grind it in a blender to a creamy state. Add sugar and salt, put on the stove again. As soon as it boils, finely chopped apples should be added.

Cook until the thickness of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.

It remains to pour the ketchup into the prepared containers, cool it down and come up with what you can try it with.

To make the taste brighter and a little spicier, you can add a little ground red or black pepper.

Tomato ketchup at home for the winter

Let's start cooking:

First, let's cut sweet and ripe tomatoes into large slices.

We try to cut the onion as small as possible.

Simmer vegetables for 20 minutes under a closed lid.

Then let the mass cool down and rub through a sieve.

We put the extracted juice on a small fire and keep it until exactly half of it remains.

We put all the spices in a gauze bag and send them to the 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 taste of the sauce can be adjusted to suit your own preferences.

After 7 minutes, take out the spices. Pour hot aromatic sauce into containers.

Spicy ketchup at home for the winter

A recipe for spicy lovers. It goes well with any meat and fish. In addition, this ketchup goes well with pasta, pizza and cutlets.

Step by step cooking:

Step 1: grind the ingredients in a blender: onion (500 gr.), Tomatoes (half a kilo), bell pepper (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 vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.

Ready. We remove the jars.

Sweet ketchup at home for the winter

Spicy ketchup is an amateur product. But sweet will appeal even to children. Therefore, it is worth stocking up on this type of sauce.

Algorithm for making ketchup:

Cut the tomatoes and onions into 4 pieces, put them in a cauldron and over low heat. We are waiting for them to cook.
Grind vegetables through a sieve, then in a food processor.
Pour the juice back into a saucepan and boil it until it becomes half as much. At the same time add spices in a bag, salt, cinnamon and sugar.
We put on the maximum heat, wait for the boil. Boil - turn down the heat and let it simmer for about 10 minutes.

Sweet homemade ketchup is ready!

Bulgarian ketchup at home for the winter

In the 80s, beautiful glass jars of 1 ruble 30 kopecks with the same Bulgarian ketchup were on the shelves. 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 the onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crusher, grate the horseradish root.
We send vegetables, except for garlic and horseradish, to a saucepan, pour oil and cook. When it boils, turn down the heat (no lid needed).
An hour has passed, so it's time to add horseradish, garlic and sugar, salt a little. Let it cook for another 2 hours.
The sauce should be tried, if anything, you can add salt or sugar.
Preparing jars. You can "fry" them in the oven. After 3 hours, pour the ketchup into containers and let cool.

You should make about 4 liters of ketchup.

Classic ketchup at home for the winter

Cooking like this:

We put the washed and chopped tomatoes as finely as possible in a cauldron and directly on the fire.
Cook until 1/3 of the original volume remains.
Add sugar and cook for another 5 minutes.
Add salt and keep on the stove for 3 minutes.
Gently wrap the cloves and peppers in cheesecloth and lower them to the tomatoes. Send cinnamon there.
After boiling for 10 minutes, you can remove the pan from the heat.
Wait until the sauce has cooled down, pass through a sieve (do not forget to take out the bag with spices). Put the mixture back into the saucepan.
Crush the garlic and add to the puree.
The vinegar is poured last. It remains to bring the sauce to a boil and pour into jars or bottles (sterilize in advance).

The taste of ketchup is versatile. It is served with any dish.

Krasnodar ketchup at home for the winter

Cooking begins with small pieces of tomatoes, onions and apples. 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. Place the spices in cheesecloth and put them in a saucepan. At the end of cooking, add vinegar and garlic. Let it boil for another 10 minutes, remove the spices. Ready hot sauce pouring into jars.

Depending on the juiciness of the tomatoes, the ketchup will take from three to five hours to cook.

Kebab ketchup at home for the winter

Step by step cooking:

Step 1: Wash the tomatoes and twist them through a meat grinder.

Step 2: simmer over a fire for 5 minutes, wait until it cools completely and rub the mixture 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 the juice with spices, vinegar, add sugar and salt.

Step 5: Pour 100 ml of juice from a saucepan and cool.

Step 6: stir the starch in the cooled mass (needed to thicken the ketchup), pour back into the sauce. Let it simmer 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, ketchup takes 6 hours to cook. Let's get started:

We find a juicer or a meat grinder and send ripe tomatoes there, and then onions. It is necessary not only to grind the vegetables, but also to get rid of the peel, seed capsule.

Pour dry spices (cloves and cinnamon), salt and sugar into a saucepan. We also throw in the bay leaf and vinegar (6%). Last but not least, tomato juice. We mix everything thoroughly so that there are no lumps left.

At the very end, add chili and paprika, stir again and cook for 4 hours (over low heat). Stir from time to time.

Ketchup can be boiled for more than 4 hours, the main thing is that it becomes 2 times less. This will make the juice thicker and darker.

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 (called tarragon) - this is an herb that contains essential oil and ascorbic acid, which gives ketchup a lemon-mint spicy taste. In addition, the sauce will turn out to be healthy.

How to cook:

Cut ripe red tomatoes into 6 pieces.
Put the slices to the already chopped garlic, onion, add bay leaf.
Simmer the ingredients until they are soft, then remove the bay leaf, and rub the mass through a sieve.
We 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 put it 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 peel from the tomato, peel the seeds (if you don't like them in ketchup), grind the fruits in a blender.

How to peel tomatoes: cut each vegetable crosswise, pour over with boiling water, then lower it into ice water. The skin will begin to peel off easily.

Grind the garlic and onion in the same way, and grind the spices in a mill.
We combine all the ingredients (except sugar, salt and vinegar) and put on the stove.
Add sugar (1/3 cup) and boil to half the volume.
Pour out 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 beneficial: it helps fight germs, lowers sugar and purifies the blood. The sauce is also called hrenoder or gorloder, because it is hot.

Cooking shit is simple:

Cut the tomatoes into 4 pieces and twist them in a meat grinder. Then send to a saucepan and cook for 20 minutes over medium heat.
Other vegetables: pepper - peel, cut; garlic - soak in water and peel; horseradish - clean and cut into large pieces.
Grind vegetables and add to puree - cook for 10 minutes.
The final touches - salt to taste, add pepper and sugar.

Delicious crap is ready!

There is a simple recipe for making a gorloder without cooking, presented in the video.

Video ketchup lick your fingers

In conclusion, we will name 3 secrets of making delicious thick ketchup:

1. The secret of thick ketchup lies in tomatoes and the time it takes to cook them. If you want thicker ketchup, it will take longer to cook. And in order to save a little time for winter preparations, you can use cream tomatoes (they are fatter). Very juicy specimens will take a long time to cook.

2. To make the product homogeneous, the tomatoes must first be boiled, and then grind through a sieve or turn into mashed potatoes using a meat grinder.

3. To evaporate unnecessary moisture, choose a wide cooking container and cook without a lid.

Homemade ketchup is not prepared by so many housewives for the winter. It is believed that making ketchup is troublesome, and there is an abundance of ketchup in the store. This is true. But if you look closely at the composition of ketchup on the shelves, then it will contain more products with the prefix E than natural ones. There are natural ketchups, but their selection is not so great and they cost much more.

You can close homemade peppers not only in glass jars... I have been bottling ketchup and sauce in regular glass bottles for many years. And for the blockage I use salt. I keep ketchup in my closet in my apartment until spring. Bottles should be thoroughly rinsed with a baking soda brush and dried in the oven or microwave. When you pour the ketchup, make a cork out of the bandage: put the bandage folded in several layers into the neck by 1-1.5 cm and stuff it tightly with coarse salt. Tie the ends with a thread. You can also tie the top with a cloth or bandage. This way of closing bottles with juice, sauce was taught to my mother by her colleague. Then there was a shortage of not only cans, but lids.

Homemade ketchup recipes for the winter

Ketchup with apples

Ingredients:

Tomatoes - 3 kg
Apples - 1 kg
Garlic - 1-2 heads
Vinegar 9% - 1 glass
Ground cinnamon - 0.5 teaspoon
Ground red pepper - 0.5 teaspoon
Sugar - 1 glass
Salt - 1 tablespoon

How to make apple ketchup:

Take tomatoes for ketchup ripe and dense. Apples of the Antonovka variety or others are sour. With Antonovka, ketchup is more aromatic. You can replace apples with quince.
Wash tomatoes and apples. Cut into several pieces and simmer over low heat until tender, about 1-1.5 hours.
Cool and rub through a metal sieve.
Transfer the resulting puree to the saucepan again. Add minced or finely chopped garlic, mustard, cinnamon, ground red pepper, sugar and salt.
Heat over low heat until boiling and simmer for 30 minutes at low boil. Stir the mixture periodically.
Add vinegar for 3-5 minutes. Pour ready-made ketchup into jars or bottles. Roll up hermetically and cool.

Sweet pepper ketchup

Ingredients:

Tomatoes - 2.5 kg
Bulgarian pepper - 500 grams
Onion - 3-4 heads
Hot pepper - 1 pod
Vinegar 9% - ¾ cup (about 180 grams)
Carnation buds - 4 pieces
Cinnamon - 0.5 teaspoon
Ground black pepper - 0.5 teaspoon
Sugar - 1 glass
Salt - 1.5 tablespoons

How to make pepper ketchup:

Wash all vegetables well. Cut the tomatoes into several pieces. Peel the red bell pepper and cut into four parts.
Peel the onion and cut into 4-6 pieces.
Scroll all vegetables through a meat grinder. You can grind with a blender, but not until mashed.
Put the mass on fire and, heating slowly, bring to a boil. Cook at low boil, stirring occasionally for 2 hours.
Add sugar, salt, ground cinnamon, cloves, black pepper and vinegar.
Bring to a boil and cook with the lid open until the mixture begins to thicken. Pour into clean jars and roll up. Refrigerate.
According to this recipe, you can cook ketchup with onions, replacing the bell peppers with the same amount of onions.

Ketchup with apples "Corida"

Ingredients:

Tomatoes - 4 kg
Apples - 0.5 kg
Onions - 0.5 kg
Cinnamon - 0.5 teaspoon
Ground red pepper - 1 teaspoon
Ground cloves - 0.5 teaspoon
Sugar - 1.5 cups
Apple cider vinegar 6% - 200 grams
Salt - 1.5-2 tablespoons

How to make ketchup:

Wash all vegetables. Peel apples from seeds. Chop and roll in a meat grinder or grind in a blender.
Transfer the mixture to a saucepan. Slowly heat to a boil and from the beginning of the boil, simmer at a low boil for two hours with the lid open. Stir the mixture well periodically.
Rub the cooked mass through a sieve. Pour back into the saucepan. Add spices and seasonings, sugar and salt. Cook at low boil for about an hour. Add vinegar, stir and simmer. Pour into prepared clean jars and seal tightly. Cool and store.
This ketchup goes well with meat dishes, pilaf, potato and vegetable dishes, pasta.

Homemade tomato ketchup

Ingredients:

Tomatoes - 2 kg
Onions 0.5 kg
Sweet pepper - 0.5 kg
Dry mustard - 2 tablespoons
Sugar - 1 glass
Salt - 1 tablespoon

How to make ketchup:

This is a very simple homemade ketchup recipe. You need a minimum of food and, moreover, no vinegar.
Wash all vegetables well. Peel the seeds off the bell peppers. Chop and roll in a meat grinder or grind in a blender.
Transfer the vegetable mixture to a saucepan and place on the stove. Bring to a boil, stirring occasionally. Reduce heat and cook for 1.5 hours.
Then add sugar, salt, ground pepper and mustard. Mix well. After boiling, boil for another 5-10 minutes and pour into clean jars. Roll up.
Cook the ketchup without covering the pan with a lid so that excess moisture evaporates.
it universal recipe ketchup, which can be served with meat, vegetable dishes, to pasta. You can also use ketchup when cooking borscht, stewing vegetables and other dishes.

Tomato ketchup with cilantro seeds

Ingredients:

Tomatoes - 5 kg
Bell peppers - 1 glass
Onions - 1 glass
Hot pepper - 1 pod
Sugar - 1 glass
Salt - 1 tablespoon
Ground red pepper - 1 teaspoon
Cilantro seeds - 1 teaspoon
Vinegar essence - 1 teaspoon

How to make ketchup:

Wash all vegetables cold. Scroll pepper and onion through a meat grinder.
Cut the tomatoes into wedges and place on the stove. Boil until soft and rub through a sieve.
Pour the tomato puree into a saucepan, add bell peppers and onions, chopped hot peppers, sugar, salt and ground red and black pepper. Mix well. Place on the stove and bring to a boil.
Grind the cilantro seeds with a rolling pin and put them in a cotton bag or in several layers of cheesecloth. Tie tight and put in a saucepan.
From the beginning of the boil, cook for 2.5 hours on low heat with the lid open. At the very end, remove the bag of cilantro seeds and pour in the vinegar essence. Stir and pour into clean jars. Roll up.

Ketchup with cucumbers for the winter

Ingredients:

Tomatoes - 2 kg
Cucumbers - 2 pieces (large)
Hot pepper - 1 pod
Vinegar 9% - 2 tablespoons
Ground black pepper - 1 teaspoon
Dry mustard - 1 teaspoon
Sugar - 3 tablespoons
Salt - 4 tablespoons

How to make ketchup:

You can take overgrown cucumbers for making ketchup, which are not suitable for canning. In this case, you need to remove the seeds and peel.
Wash the tomatoes and turn in a meat grinder. Put on the stove and cook until the mass is halved.
Pass the cucumbers and hot peppers through a meat grinder and add to the tomato mass. Add sugar, salt, ground pepper and mustard immediately. Cook for 30 minutes, stirring occasionally. Add vinegar at the very end.
Pour into prepared jars and seal.

Ketchup with plums and bell peppers

Ingredients:

Plums - 5 kg (pitted)
Tomatoes - 2 kg
Sweet peppers - 10 pieces (medium)
Sugar - 1-1.5 cups
Garlic - 200 grams
Hot pepper - 1 pod
Salt - 2-3 tablespoons
Vinegar 9% - 1 tablespoon

How to make ketchup:

Ketchup can be made with dark or light colored plums. Beautiful ketchup is made from yellow plum... Then for cooking ketchup it is better to take yellow tomatoes and yellow bell peppers.
Wash plums and vegetables. Remove the pit from the plums. Pepper to clear of seeds. Chop and boil until vegetables are tender, about 25-40 minutes.
Rub through a sieve. Put it back on the stove. Add garlic, sugar, salt passed through a press to the mass. Boil for 10-15 minutes. At the very end, add vinegar and pour into jars or bottles. Close hermetically.

Ingredients:

A tomato
Onions
Garlic
Sugar
Coriander

Cooking method:

To make ketchup at home, we need the following ingredients: fresh tomatoes, onions, garlic, sugar, 9% table vinegar, non-iodized salt, bay leaves, allspice peas, cloves, mustard and coriander seeds, and a cinnamon stick.
First of all, wash the tomatoes, dry them and cut them into large pieces. If you have medium sized tomatoes, cut them into 4 pieces, and the larger ones into 6-8 pieces. For homemade ketchup, not only beautiful selected fruits are suitable - feel free to dispose of soft or wrinkled ones (the main thing is that they are not spoiled). I put 3 kilograms of tomatoes in a 4 liter saucepan. We put the slices in a bowl and put on medium heat (you can under the lid).
In the meantime, you need to peel the onions and garlic. The weight of the onion is indicated in the already peeled form, and the garlic I use is very large.
Now it is advisable to chop the onion and garlic in any way convenient for you. My favorite thing is to do this with a blender, but you can mince vegetables. The result is a very aromatic onion-garlic mass.
While we were working on the flavoring addition, the tomatoes spent about 15 minutes on the stove, softened and gave a lot of juice. Do not forget to stir the contents of the dishes periodically so that nothing sticks or burns to the bottom.
Add the onion-garlic mixture to the stewed tomatoes.
Immediately add other seasonings: mustard and coriander seeds, bay leaves, allspice peas, clove buds and a cinnamon stick
Mix everything thoroughly and cook over medium heat without a lid for about half an hour. Do not forget to stir the vegetables with seasonings every 5-7 minutes, otherwise they may stick to it.
During this time, the tomato mass should be boiled down, and the vegetables should boil well. In fact, the onion and garlic are completely dissolved in the tomatoes.
It's time to move on to the next stage of making homemade ketchup: the contents of the pan must be wiped through a sieve. This will remove the skins and seeds of tomatoes, as well as spicy additives that have given up their aroma enough and are no longer needed.
First, with the help of a ladle, I put the thinner part of the tomato base into the sieve - it drains quickly. It turns out liquid tomato juice, which we pour back into the pan and set to cook further - I evaporated for about 40 minutes.
But the thick mass will have to be thoroughly wiped through a sieve, as a result of which you will have a fairly thick tomato puree. Do not rush to immediately add it to tomato juice, let the liquid evaporate properly.
By the way, I got about 400 grams of cake with spices.
When the initially liquid tomato juice evaporates well and turns into tomato sauce, its volume will decrease 2-3 times.
Add tomato puree from step 12 to the thickened juice, mix and continue to evaporate for another 15 minutes.
When the tomato mass reaches the desired density, it is time to add salt and granulated sugar. Just do not put everything at once: I advise you to start small (for example, add a teaspoon of salt and a tablespoon of sugar), try, and then adjust the balance of sweet and salty to your liking. We boil the future homemade ketchup for another 5-7 minutes.
At the end we add table vinegar, the amount of which also depends on the natural acidity of the tomatoes and your taste. Personally, I don’t use a lot of vinegar, as our tomatoes themselves are not particularly sweet.
Before pouring ketchup into jars and closing it for the winter, be sure to try the finished product, because you will be the one to eat it. It is best to put a teaspoon on a cold saucer, and when the ketchup cools down, taste it - it tastes differently hot when it is cold.
In advance (or in the process of making homemade ketchup), you need to prepare the dishes. My favorite thing is to sterilize jars in microwave oven, and boil the lids on the stove (5 minutes after boiling is quite enough). We pour boiling ketchup into jars, not reaching the edge of the dishes about 1 centimeter.
Immediately close the cans tightly with lids. You can use both simple cans (rolled up with a key) and screw (they just screw up - your husband will help you).
We turn the cans upside down and leave them in this position until they cool completely, wrapping them in something warm (a blanket, blanket, fur coat or coat - which is usually used for canning). Thus, additional heat treatment of the lids and the entire workpiece takes place. You need to store homemade ketchup where the rest of the seams are - in the basement, cellar or other dark and cool room.
In total, from the specified number of products, 900 milliliters of finished ketchup is obtained, I have 2 cans (500 and 250 milliliters) and this is a bowl (about 150 milliliters) for a sample.
I would be glad if this simple recipe for homemade ketchup for the winter comes in handy and you like the result.

Homemade ketchup

Ingredients:

tomatoes - 2 kg
bell pepper - 5 pcs.
onions - 5 pcs.
sugar - 150 g
salt - 2 tsp
bitter pepper - to taste
starch - 2 tablespoons
vinegar 9% - 50 ml

Preparation:

Remove the skin from the tomatoes (put in boiling water for 30 seconds), peel the onion and pepper.
Vegetables need to be mashed and cooked for 2-3 hours (so that excess liquid boils away).
Next, add all the spices.
Boil with spices for 15-20 minutes.
Grind the tomato mixture in a blender until smooth.
Pour 0.5 cups of ketchup, cool, add starch, stir.
Add vinegar to the rest of the ketchup.
Combine ketchup with starch and ketchup with vinegar, bring to a boil, remove from heat.
If you want to prepare ketchup for the winter, then put the hot sauce in hot sterilized jars and roll up the lids.

Ketchup for the winter a simple recipe

Ingredients:

ripe juicy red tomatoes
for 1 liter of tomato:
½ medium-sized onions,
600-700 g of wine vinegar
20-30 g salt
40-50 g sugar
pinch of tarragon
1 g cayenne pepper
3 carnation buds
2 g ginger
2 g cinnamon
2 g nutmeg
2 g red pepper
1-2 pinches of curry

Cooking method:

Thoroughly peel ripe tomatoes.
Then boil them under the lid for two hours over low heat, stirring constantly.
Rub the prepared mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste.
Spices are added to the sauce only in ground form.
Mix the mixture well and boil until the desired thickness for 20-25 minutes.
A properly cooked sauce has a thick texture and spreads easily on bread.
Pour hot ketchup into sterilized bottles and seal immediately.
Store in a cool place.

Ketchup for the winter with a mustard hint

Ingredients:

five kilos of tomatoes;
a pound of granulated sugar;
two large onions;
two tbsp. tablespoons of vegetable oil;
mustard powder - three tbsp. spoons;
vinegar - half a glass;
salt - two tbsp spoons;
nutmeg - a pinch;
a couple of pieces cloves

Preparation:

Peel the tomatoes; cut into small pieces;
Grate the onion on a coarse grater;
Add vegetable oil to the pan;
Fry prepared ingredients;
Leave on fire for an hour and a half, until excess liquid boils away;
Rub through a sieve;
Transfer back to the pot;
Add all spices to the tomato mass, except for salt and nutmeg;
Boil for another two or three hours;
Add salt and nutmeg five minutes before the end of ketchup cooking;
Pour the prepared sauce into jars and roll up.
To make homemade tomato ketchup tasty for the winter, take only ripe and juicy tomatoes.
Before preparing the sauce, do not be lazy and peel the tomatoes.
If you don't like the smell and taste of garlic, then you can skip adding it to the sauce.
To make the sauce more uniform, beat the mass with a blender before pouring it into the jars.

Kebab ketchup at home for the winter

Ingredients:

two and a half kilograms of ripe and juicy tomatoes;
a kilo of bell pepper;
bitter pepper pod;
a tablespoon of chopped garlic;
three tbsp. tablespoons of granulated sugar;
1 teaspoon of salt, mustard, coriander, grated ginger root, dill seeds, vinegar essence;
six peas of bitter and allspice;
five grains of cardamom;
laurel leaf - two pieces;
Art. a spoonful of starch, diluted in half a glass of water.

Cooking method:

Cut the tomatoes, sweet and bitter peppers into pieces and put on a small fire.
Add all ingredients except vinegar and starch.
An hour after boiling vegetable mix rub it through a fine sieve.
Cook the puree for another three to four hours.
About five minutes until ready, add vinegar essence and starch.
Pour the finished product into jars.

Jamie Oliver's Ketchup

Ingredients:

a kilo of ripe tomatoes;
tomato paste - two tbsp. spoons;
medium-sized onions - four pcs.;
incomplete glass of sugar;
salt to taste;
odorless vegetable oil - a quarter of a glass;
greens - a bunch of basil and parsley (celery).
two teaspoons of fennel and coriander seeds;
four carnation buds;
two small pieces of ginger;
small head of garlic;
chili pepper - one pc.

Cooking method:

Remove the skin from the tomato and cut into cubes;
Chop the onion, garlic and herbs very finely;
Cut the ginger into thin slices;
Fold into a saucepan with vegetable oil, and simmer for five minutes, add spices;
Add chopped tomatoes and a little water to a saucepan, cover with a lid and boil down to a third;
Purée the vegetable mixture;
Boil the puree for another forty minutes.

Recipe for preparing ketchup for the winter

Ingredients:

Cucumbers - 2 pieces;
Tomatoes - 2 kg;
Bitter pepper - 1 piece;
Vinegar - 2 tbsp. spoons;
Ground black pepper - 1 tsp;
Dry mustard - 1 tsp;
Salt - 4 tbsp. spoons;
Sugar - 3 tbsp. spoons.

Cooking method:

We wash the tomatoes and pass them through a meat grinder. Read more:
We put them on fire and cook until the tomato is halved.
We also pass hot peppers and cucumbers through a meat grinder.
Add chopped vegetables to the tomato.
Add salt, sugar, mustard, ground pepper and cook for 30 minutes.
At the end of cooking, add vinegar.
Pour into sterilized jars and roll up

My family is very fond of adding ketchup to different dishes... And for meat and vegetables. And store-bought ketchup is not at all healthy, so we found an alternative - a simple recipe for making quick homemade ketchup, which can be made almost half a kilogram in 40 minutes. I am sure you will like this recipe, and you, like my family, will give up unhealthy commercial and expensive ketchup.

Ingredients:

mashed tomatoes - 450 grams;
water - 150-200 grams;
onions - 50 grams;
garlic - 2 cloves;
sugar - 80 grams or to taste;
lemon juice- 20 grams or to taste;
salt - 3 grams or to taste;
cinnamon - a pinch;
cloves - 2-3 pieces;
black pepper - 8-10 pieces;
allspice - 4-5 pieces.

Quick homemade ketchup. Step by step cooking

We take a saucepan with a thick bottom and put the grated tomatoes into it. You can grind tomatoes using a food processor or juicer. You can break the tomatoes into porridge with a blender and strain through a sieve. If there are no tomatoes, you can take tomato juice or tomato paste.
If you are using tomato paste or pureed tomatoes, you need to dilute them with water to the consistency of tomato juice.
Now you need to prepare the onion and garlic. We clean the onion. If you do not cut off the dry tail, then the onion will not pinch your eyes. You need to cut it into small pieces. To do this, cut in half, then cut the half in half, then divide them into long parts, and these parts into small squares.
It will be easier to peel the garlic if you put it on a board, take a wide knife, and press down on the clove with the side of the knife. It will crush, cut off the top and remove the husk with ease. Cut the garlic into cubes too. To do this, we cut it into four parts, and make cubes out of them.
Pour onion and garlic into a saucepan with tomato.
Now add cloves to the tomato mixture, literally a couple of twigs, allspice peas and black peppercorns. In addition to these spices, you can add others that you like more, or, conversely, add nothing.
Mix the future ketchup well.
Now we turn on the stove and put a saucepan on it so that the mass heats up and boils. Boil, stirring occasionally, until the ketchup is thick. This usually takes 20-25 minutes.
Pour lemon juice into the thickened mass, or, if it is not there, you can use vinegar 6% or 9%. You can change the quantity. If you like more acidic - add more.
Add a pinch of cinnamon, salt and sugar to the pan. Here, too, you can rely on your taste preferences and change the quantity.
Do not forget to mix well.
We continue to cook for two to three minutes, stirring occasionally.
Now we take an empty container and a sieve. You need to wipe the ketchup in order to remove the pepper, cloves, etc. from it. To do this, put the ketchup in a sieve and rub it with a spoon so that the pure mass is in the pan, and everything that is not needed is in the sieve. If you don't want to mess with it, you can do it differently. When you boil ketchup with spices, you can put them in a small gauze knot, and then just pull out and discard, so you don't have to grind.
The finished ketchup must be transferred to a sterilized jar. Jars can be sterilized in different ways, but, of course, you can also do this at home. The first way to sterilize is to hold the jar over steam. We boil water, put a grate on a saucepan and a clean jar washed with soda on top. Hold it like this for a few minutes and remove it. Only before pouring the ketchup should the jar dry. You can also sterilize it in the microwave. To do this, pour about 2 centimeters of water into a jar and put it in the microwave for 2-3 minutes at a power of 800-900 watts. And the lid for the jar needs to be boiled.
Transfer the ketchup to a jar and swirl. You can store it in the refrigerator for up to two weeks. You can also spin this ketchup for the winter. To do this, after rubbing it through a sieve, boil it again for about 3-5 minutes, and pour the boiling ketchup into sterilized jars.

Now you know how to make a quick homemade ketchup. The recipe is very simple, and today you can serve delicious homemade tomato sauce to the table. homemade... Now you can not be afraid to give ketchup to children, because you know for sure that there is nothing harmful in it. Visit us at "Very tasty", we always have a lot of great recipes! Bon Appetit!