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How to make tomato juice ketchup roller. Homemade tomato ketchup

The summer vacation came and people began to ask about the essentials. Sometimes interesting questions come across. The fact is that for different periods and different cases, I use different type fuel. And I was asked to describe the reasons for the choice, as well as tell me how to choose the most versatile type of fuel. In fact, the choice of the type of fuel is quite narrow and the choice, in fact, comes from several options.

  • Liquid fuel
  • alcohol,
  • dry fuel,
  • chips,
  • firewood.

It's up to you to choose ...

Liquid fuel

Liquid fuels have been used in tourism and kitchens for quite some time. It all started with a kerosene stove. This is the simplest version of a heating device. The kerosene wicks were lowered into the kerosene tank and the exhaust pipes were located above them. Not good effective method using fuel, but it is significantly better than using wood or coal. The kerosene stove looks like this.

Later, they figured out how to exclude wicks from the process of fire formation, and stoves were created like a kerosene stove, with an asbestos and cotton wick. Asbestos wicks were distinguished by high fuel consumption, on average 180-190 grams per hour, but at the same time they had a high heat transfer. But for kerosene gases based on a cotton wick, they consumed about 80 grams per hour, but the power was also lower. Kerogaz looked like this.

Wikipedia

But technology did not stand still. And in 1892 the primus was invented by Franz Wilhelm Lindqvist. This invention turned out to be very successful both for the tourist world and for everyday life in principle. Also now there are a lot of gasoline burners for cooking. The tourist burner is compact, fueled with kerosene or gasoline. Here is one example of a burner for liquid fuel.

What is the plus of this fuel? Liquid fuels are easier to find in various less civilized places. For example, in villages or on the highway, it is much easier to find liquid fuel than any other type of fuel produced with the use of technical means. It is simpler only alcohol, but not every sold alcohol actually burns as it should. Gasoline, on average, emits about 10,572 kcal per kilogram. This is less than the calorific value of the propane-butane mixture or each of them separately. But gasoline has a series of big plus points.

Of the minuses, I want to note only a small technical difficulty in preparing an oil burner. There are also cases when fuel tanks are spilled in a backpack and almost all synthetic materials become unusable. Fortunately, I myself did not get into such a situation, but I heard about such cases often.

Gas mixtures

Camping gas burners are one of the simplest and most common methods of cooking on camping trips. Gas burners impress with their simplicity. Besides ease of use, gas has a higher heating value than gasoline. For example, butane - 11783 kcal / kg, propane - 11961 kcal / kg. But at the same time, do not forget that gas mixtures lose to liquid fuel in volume. When fuel is burned, gas is consumed faster than gasoline. One liter of gasoline corresponds to 1.13 liters of butane or 1.27 liters of propane. The overwhelming majority of tourist cylinders use butane. And in mixtures, propane is used only as an additive.

It turns out that a high calorific value affects not so much the economy of fuel, but rather the speed of cooking.

Now let's touch on the disadvantages of gas burners. The main problem is in the gas cartridges. An empty gas cartridge has a certain weight and is disposable. It turns out that after using a gas cylinder, you still need to carry it to the trash can. Due to the fact that there is many types of connections and types of gas cartridges (cylinders), a situation may arise that there are no required gas cartridges. For example, the most common and almost always commercially available is a cartridge with a collet connector, the next one with a threaded connection, and then there are punctured ones.

And one more minus which I want to warn you about. Gas burners behave very badly in the cold. Even if a winter gas mixture with a large amount of propane and isobutane is used, they still burn very badly and the cylinders have to be heated.

In the summer period of tourist travel, it is still preferable to use gas cylinders. Especially if there are people in the group who are poorly versed in technology.

Alcohol burners

Alcohol burners are not widely used in Russia and are not badly distributed in some armies of the world as an individual burner for heating food. I took similar burners for a test and did not like the results a little. The flame is clean, without soot, but they have a very weak fire. The fact is that the calorific value of alcohol is 7100 kcal / kg, which is almost two times less than that of gas and gasoline. Actually, the speed of boiling water in alcohol turned out to be really protracted. The burners I had from the Tatonka company and the Swiss army burner M-39 boiled water in my pot for about 20-25 minutes, on a gas burner Kovea KV-0101 this process takes 7-10 minutes (depending on the gas cartridge used).

In principle, for the purpose of heating dry soldering, an alcohol burner is quite suitable, but for full cooking food on the hike, it will interfere. The alcohol burner captivates only with its simple and condos, there is absolutely nothing to break, it is relatively light and the fuel can be transported directly in it.

Dry fuel

Dry fuel is a special tablet made of so-called dry alcohol. The vast majority of dry fuel tablets consist of urotropine. In terms of calorific value, it is close to alcohol 7500 kcal / kg. Accordingly, when using one or two tablets, you will have to be patient and wait for the water to boil.

Of the advantages, I want to note the ease of use of dry fuel, its unpretentiousness and full consumption when used as fuel.

The cons are obvious. If you go on a short weekend hike, then dry fuel will be a very convenient way to heat food and boil tea. I want to note that many people put on the plus the absence of any devices for combustion, for example, burners. In this I do not agree at all, even for boiling water, a stand or taganok is needed, there are a lot of burners on sale, it is also fashionable to make a stand on your own, but people only face its need when they leave the house. And I never cease to be amazed, do people think that the dishes will hang in the air? The next problem with dry fuel is that the flame is easily knocked off by the wind and it is necessary to fence the windshield. Also, most tablets of dry fuel have an unpleasant odor of urotropine, and if a briquette with tablets is stored in a closed pot, then the contents of the pot acquire this unpleasant odor.


Alloy

By the way, here is an example of a stand for dry fuel sold in the Splav company. At the moment, it costs 330 rubles for 8 tablets and a stand. Total weight 395 grams. The stand is made of aluminum.

Dry fuels are great for heating food. It is used in the form of a set of four tablets and an impromptu taganka that must be bent from a tin plate along the perforation. For this kind of use, dry fuel is ideal.

Splinter

A very interesting thing. A special container-stand for using wood chips, twigs, cones and other forest debris for heating and cooking food. They are most often used in the form of homemade devices. But the tourism industry does not stand still and dozens of different types of wood chips are presented to the public.

And so, let's analyze the work of the wood chip and again look at the table of the calorific value of a tree, which ranges from 4000 kcal / kg to 4700 kcal / kg, depending on the type of wood. Due to the fact that chips and dry twigs have a large air gap, combustion occurs at a higher rate than that of a monolithic log, and therefore the rate of heat release is high, which can equal the efficiency to an alcohol burner. Judging by the reviews of friends, a liter of water in an aluminum pan boils in about 10 minutes, which is comparable to a gas burner.

What are the advantages of a woodchip? The weight of such a stove can be scanty and you can make it at home even from the power supply unit of the system unit.

Also, the fuel for this furnace will be used at the place of arrival, which saves the weight of the equipment carried. Many wood chips allow you to quickly start a fire and start cooking. Many wood chip designs are so oak that they do not allow them to be damaged even during hard transport. The pinch is easy to use for untrained people. The material consumption of the shredder is high, but many designs allow you to quickly add fuel.

Also, the wood chip has disadvantages due to which it cannot be a universal remedy. Firstly, this is an open fire that needs to be looked after more carefully than gas and gasoline burners. Due to the use of wood chips, this stove generates a lot of smoke and it is unrealistic to use it in field kitchens and cabins. The pinch cannot be extinguished quickly; you will need to empty the contents of the oven and extinguish everything with water. Also, due to the large surface, this type of oven is not suitable for weekend hikes and for quickly heating food. And do not forget that for its operation it is at least necessary that in the place where it is used there is the necessary fuel.

Firewood and bonfires

And back to the lowest in terms of calorific value. To the tree. The calorific value of a tree of different species varies greatly and can be taken on average as 3500 kcal / kg. But firewood has an undeniable quality that is difficult to kill - these are huge reserves of firewood in the forest. But in order to use firewood, you need some equipment. At the very least, you need an ax or a saw, and their weight can be compared to a small supply of gas cylinders with a burner or the weight of a gasoline burner with fuel. But if you are planning a long hike through the forest, then it is more expedient to use firewood.

The fire is very romantic, but only if there are supplies of it along the way, because you can't carry a lot of firewood with you. For some reason, thanks to the large amount of firewood, you can cook food very quickly and the volume of the fire is enough for cooking several dishes in a row.

The disadvantages of a campfire are often the fact that burnt dishes become very dirty and must be cleaned before being put into a backpack. The dishes on the fire are not stable, so if there are people on the hike with little experience of communicating with fires and even more so cooking over a fire, then you will have to take tripods, taganks or special tension steel strings with you. You can also use branches of living trees in place, but I do not recommend doing this in places where tourists congregate, because the young growth will quickly end.

Outcome

Each type of fuel and burner has its own niche. Different cooking methods can be used on different occasions, from a fire to a gas oven.

If you doubt that nowadays a lot of tourists rest in campsites or on the lakes in the summer, then I would recommend taking ordinary gas burners and not bothering with all kinds of wood chips and gasoline stoves of their grandfathers.

Sometimes it happens that ketchup runs out in the refrigerator, but you really want to serve it to the cooked meat dish this fragrant tomato sauce... There is a way out - create it yourself at home from tomato juice literally in 5 minutes. Moreover, you can add your favorite seasonings and spices to the sauce, make it as close as possible to the taste of which you like! I use fresh garlic, bay leaf, salt and ground pepper, as my home people don't like the aroma of onions, but you are free to first lightly fry the finely chopped onion in a small amount vegetable oil, and then add tomato juice with spices and starch diluted in it. Can be used instead of fresh garlic dried, etc.

Homemade tomato juice ketchup keeps well in the refrigerator for at least 4-5 days. It can be served not only with meat or sausage dishes, but also with boiled legumes: beans, peas, chickpeas, etc. You can use the juice for making the sauce at home or purchased.

So prepare necessary ingredients and let's start cooking!

Pour the tomato juice into a cauldron or ladle with a non-stick bottom, add bay leaves, salt and ground black pepper to taste.

Peel two cloves of garlic, rinse and press into a container.

Pour in potato starch... You need to add this ingredient to cold tomato juice, because it will form lumps in hot liquid! At this stage, you can add other spices, herbs, seasonings. Remember that potato starch is more viscous than corn starch, so if using corn starch, increase the amount slightly.

Stir the starch into the juice thoroughly using a whisk.

Place the container on the stove, turning on the minimum heat, and bring it almost to a boil, stirring constantly, but never boil! Once the sauce has thickened, turn off the heat. Taste the ketchup. If it sour, then add a little granulated sugar, if unsalted - salt, etc. Cool it down.