Ketchup is a great addition to spaghetti, meat, fried potatoes and other dishes. You can buy it at any grocery store, but it's hard to find the right one. real 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 of creation thick ketchup- 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 seeds and skins, skip the resulting tomato juice through a sieve or use a juicer in which the pulp is separated 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:

We select 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. Hot fragrant sauce pour 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: Put 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 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:

1. Scroll onions, peppers and tomatoes through a meat grinder, and pass the garlic through a crush, grate the horseradish root.
2. Vegetables, except for garlic and horseradish, are sent to the pan, pour oil and cook. When it boils, reduce the heat (no lid needed).
3. The hour has passed, so it's time to add horseradish, garlic and sugar, a little salt. Let it cook for 2 more hours.
4. You should try the sauce, if anything, you can add salt or sugar.
5. 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. Throw also Bay leaf ik 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:

1. Cut ripe red tomatoes into 6 pieces.
2. Put the slices to the already chopped garlic, onion, add the bay leaf.
3. Stew the ingredients until soft, then remove the bay leaf, and wipe the mass through a sieve.
4. Boil the resulting mixture until it resembles thick sour cream in consistency.
5. Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
6. 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 over boiling water, 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.

step by step recipe with photo

Today it is impossible to imagine our table without all kinds of sauces and, of course, without ketchup. But, in order not to constantly buy it in the store, you can cook ketchup yourself at home, and it will not yield to the factory sauce in any way. The main condition in the preparation of homemade ketchup is ripe, strong tomatoes. And to make the color more saturated and beautiful, it is better to take red tomatoes and sweet peppers of the same color.

Ingredients

• tomatoes - 2 kg
• sweet pepper - 1 kg
• garlic - 1 medium head
• vegetable oil- 1/2 cup
• salt, pepper - to taste
• sugar - 1 tbsp. l.
• vinegar - 1.5 tbsp. l.

Cooking

1. First you need to thoroughly wash the tomatoes and peppers. Bring the water to a boil, put the tomatoes there and boil for 5 minutes, after cutting out the place where the tail was. Then drop them into cold water and carefully remove the skin. Then scroll the peeled tomatoes in a blender until it turns out homogeneous mass, resembling gruel, without pieces. After this mass put in an enamel saucepan.

2. Then twist the peeled garlic in a blender.

3. Put the garlic in a bowl, cover with plastic wrap and leave until needed. Cut the stalks off the sweet pepper, remove the seeds and cut it in half.

4. Pepper also needs to be scrolled in a blender until a homogeneous mass is obtained.

5. Add grated pepper and vegetable oil to a saucepan with tomato mass, put on high heat until it boils. Then add salt and sugar. After boiling, reduce the heat and cook for another 40-50 minutes, not forgetting to stir. Ten minutes before the end of cooking, add vinegar, pepper and garlic to the sauce.

6. While the ketchup is cooking, you need to prepare jars and lids for seaming. To do this, they need to be thoroughly washed with soda and sterilized over steam. You can also close homemade ketchup in bottles from factory ketchup. After the ketchup is cooked without removing it from the heat, you can pour it into clean jars and roll it up with prepared lids.

7. Then turn the ketchup jars upside down and put in a warm place until cool. Homemade ketchup is ready!

Note to the owner

1. The hostess, feeling a lack of time, will probably think that the two stages of food processing can be combined: grind peppers and tomatoes at the same time. She will be wrong. These vegetables have different textures. It will not work to grind them in one bowl of a blender so that the mass is completely homogeneous. Such adjustments in technology will affect the consistency of ketchup - it will be lumpy.

2. When home kitchen turns into a mini-branch of a cannery, sometimes there is a shortage of containers for pickles, jams, compotes and other primary preparations. The sauce is unpretentious in terms of packaging: it doesn’t matter to him whether it is poured into a jar or into a wide-mouthed bottle. Stock up on glass bottles with secure screw caps ahead of time, and you'll also need a long brush to clean the inside before sterilization. The only problem is how to put these containers upside down at the final stage? And here a resourceful woman will find a solution. For example, he will build a cocoon from an old blanket and install bottles in its folds. If they tip over, the soft fabric will prevent disaster.

Interesting recipes for making homemade ketchup with apples, try cooking for the winter.

Homemade ketchup according to this recipe is undoubtedly worth preparing, because unlike ketchup bought in a store, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright rich taste and delicate texture. And if you are an avid summer gardener, then you probably gathered a large crop of tomatoes, and an apple tree with apples that are not suitable for long-term storage, you have too. These very apples, which you have already eaten, and boiled jam from them, but they still do not end, so send them to this sauce along with tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent, you will definitely remember this recipe and share it with your friends. By the way, you can cook it even in winter, in the absence of fresh tomatoes replacing them with tomato juice.

You can cook this ketchup in a saucepan with a volume of 6-7 liters. You will also need a meat grinder, a colander with a mesh, and a second saucepan to rub the tomato mass into it.

From this amount of products you will get about 3 liters of finished ketchup.

• tomatoes 4 kg (or 2.5 liters of tomato juice)
• onion 0.5 kg
• apples 0.5 kg
• hot pepper (optional)
• sugar 1 glass (glass volume 200 ml)
• salt 2 tbsp (without slide)
• ground black pepper 1 tsp
• cinnamon 1 tsp
• carnation 10 pcs
• vinegar 9% 1 glass (glass volume 200 ml)

Peel and wash the onions, wash the tomatoes and apples, remove the middle from the apples, you don’t need to peel them - everything needs to be ground with a meat grinder. If you like spicy, add hot peppers(I don't add). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, put the pan on the divider. Stir and make sure that the mass does not burn.

Strain the tomato paste through a sieve colander to remove the skins of the tomatoes and apples.

Add to the pureed mass, sugar, salt, vinegar, ground black pepper, cinnamon and cloves. Boil everything for 20-25 minutes.

Cinnamon and cloves are two spices with a very unique smell and taste. It is they who turn simple tomato sauce into ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.

Ready ketchup can be poured into ordinary sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. The bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour ketchup.

The aroma of this ketchup will fill your house for a long time, causing appetite in all households. And of course, such delicious sauce will not stagnate in your pantry.

Recipe 2: winter ketchup with apples and tomatoes

In this recipe, you can adjust the spiciness of the sauce yourself - this does not affect the safety of canned food.

• 2.2 kg of tomatoes;
• 300 gr. onions of light varieties;
• 600 gr. autumn apples;
• 100gr. garlic cloves;
• ½ hot pepper;
• 30 ml of vinegar 9%;
• ground black pepper, suneli hops and dried basil - to the taste and desire of the household;
• 1 st. l. coarsely ground table salt.

Rinse all vegetables, dry, grind in a meat grinder along with apples, pre-cut into small pieces.

Drain everything in large saucepan, boil over low heat for at least an hour.

Add crushed garlic, spices and vinegar to the mass, boil again over low heat for 60 minutes.

Allow to cool slightly and grind through a thick sieve for greater uniformity.

Pour into prepared jars, cover with lids for seaming.

Sterilize ketchup from tomatoes with apples “You will lick your fingers” in a water bath for 10 minutes from the moment the water boils in the sterilizer.

Take out, roll up, turn over. Insulate and put away in a pantry or cellar in a day.

Recipe 3: Tomato and Apple Ketchup with Onions (with photo)

Delicious ketchup for the winter can be made from tomatoes and apples with the addition of onions, bell pepper and spices.

Today I offer a recipe for current consumption and for preparations for the winter in small quantities. For conservation in large volumes, I use a different technology: I pass the tomatoes through a juicer and then boil the juice. So I get a ketchup of a uniform consistency without grains. For small quantities, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method in the fact that grains remain in the finished product, and after boiling, you still need to work hard to remove the skin from the fruit. It's easy, but only if there are few products.

• Onion - 1 pc. (about 100 g)
• Apples - 1 pc. (about 100 g)
• Bulgarian pepper - 1 pc. (about 120 g)
• Tomatoes - 1.25 kg
• Salt - 1-1.5 tsp
• Sugar - 1.5-2 tsp
• Carnation - 5 pcs.
• Cinnamon - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Vinegar - 1.5 tbsp.

The products that I have today will be enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil less, if the tomatoes are watery, then the liquid will need to be evaporated more time.

The advantage of this method of preparation is that preliminary preparation is simple. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. Yes, and there is no need to cut tomatoes with apples finely, it will be easier to remove the skin from large parts.

We put all this abundance in the multicooker bowl and put it on the “Extinguishing” program for 2 hours.

I use this time to prepare the jars: I wash and sterilize them along with the lids.

I usually sterilize jars over a kettle of boiling water, while I put the lids inside this kettle.

After two hours, we open the multicooker. We will see that the vegetables are boiled soft, and the skin from tomatoes and apples has exfoliated almost everywhere. It is very easy to remove by simply prying it with a fork.

Puree the mass with a blender, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

We continue cooking. The program "Extinguishing" can be replaced with the program "Frying" at this stage. Here, look according to your model, which program is most conducive to boiling the mass and boiling off excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. Taste and, if necessary, add more salt and sugar.

We put the hot mass in jars.

Screw on the lids.

We turn over.

Ketchup with apples for the winter is ready. Hide away, otherwise it won't last until winter.

Recipe 4: Ketchup with Apples, Tomatoes and Peppers

Ketchup with bell peppers and apples for the winter will surely become one of your favorite additions. It can be easily added to pizza, stew meatballs in it, or served with meat or vegetables. You can always find a use for it, since such ketchup is loved by both adults and children.

Close up ketchup for the winter own cooking very useful, since the store-bought product can only boast of a richer taste, however, this effect is achieved due to emulsifiers and flavors. It's no secret that they negatively affect the body as a whole, so it is better to refuse such ketchup, preferring a home-made product.

The advantage of homemade apple and bell pepper ketchup is that it is made from completely natural products. You can adjust its taste and spiciness yourself by adding or subtracting one or another ingredient. So, often added to such an appetizer onion to make it more savory, as well as many other ingredients, including herbs.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker appetizer, you can chop the tomatoes with a meat grinder or blender, and then strain out some of the excess liquid, using only a thick tomato to make ketchup.

You can find detailed recommendations for making ketchup with bell peppers and apples in our step by step recipe with photo tips. You will only need to collect the required amount of ingredients, allocate some free time, and read this recipe carefully. Everyone will love your no-boil homemade ketchup, and you can also close it for the winter.

• tomatoes - 1 kg
• apples - 2 pcs
• garlic - 1 pc.
• bell pepper - 1 kg
• salt - 1 tbsp.
• sugar - 1 tsp

Collect the required number of tomatoes from which you will prepare ketchup. It is advisable to take tomatoes of red varieties, with elastic pulp and thin skin. Wash them thoroughly in running water and cut into large pieces to make it easier to grind them.

Rinse the apples, remove the stalk and cut them into slices, removing the middle with the seeds. Fold the apple slices into the same container where you sent the chopped tomatoes. All this must be crushed together so that the ingredients mix better with each other.

After that, chop the tomatoes in a meat grinder or with a blender and use the method that we have given in the description if you want to make the ketchup thicker. Make sure that there is no apple or tomato peel left in the resulting liquid mass. To exclude its appearance in ketchup, pass it through a sieve.

Now you need to wash the bell pepper, cut it into several parts, then remove all the seeds and add the vegetable to the puree of tomatoes and apples. Arm yourself with a blender and grind the mixture again to make it more homogeneous.

Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If this is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.

Since you don’t need to cook ketchup with bell peppers and apples, choose suitable containers in which it will be convenient to store the snack and spread your ketchup over them. If you want to close it for the winter, then you should add quite a bit of vinegar and roll it up with sterile lids, putting the jars in the cellar or pantry.

Recipe 5, step by step: homemade ketchup with apples and onions

I like this recipe just because of the addition of apples. They give it a special taste. If you like sweet sauce, then take fruits of sweet varieties. If you take sour ones, you get something like "Heinz".

• Tomatoes - 3 kg
• Apples - 500 gr
• Bulb onion - 250 gr
• Salt - 1.5 tablespoons
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Wash all vegetables and fruits and cut into small pieces. Peel the onion first.

Put on fire and cook until the onion is soft.

Then grind everything with an immersion blender to a puree state. Then cook on fire until desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, put salt, sugar, pepper and pour in vinegar. Mix everything properly.

Arrange the finished sauce in sterile jars and tighten the lids. Turn over, wrap with a towel or blanket and leave for a day for self-sterilization. Then put it in your storage of blanks.

Recipe 6: ketchup with apples and tomatoes through a meat grinder

This time I want to offer you to make ketchup with apples at home for the winter, which turns out just delicious.

I want to tell you how to cook excellent ketchup, in which, in addition to tomato puree, we will add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You have no idea how delicious it is! This homemade ketchup can be served with baked meat or added to vegetable stew, although my husband sometimes gets so carried away that he discreetly gobbles up a whole jar, just spreading it on slices of bread.

• tomato fruit - 4 kg,
• apple (sweet and sour variety) -0.5 kg,
• finely ground kitchen salt - to taste,
• granulated sugar (white) - 1 tbsp. (taste),
• ground pepper - 0.5 tsp,
• clove bud - 2-4 pcs.,
• ground cinnamon - 0.5 tsp,
• dried garlic - 0.5 tsp,
• dried bay leaf - 3-4 pcs.,
• citric acid (in crystalline form) - 1/3 tsp

The ketchup preparation technology is simple, there are few processes, but the most time-consuming is the preparation of tomatoes. To do this, we sort them out, if there are crushed or spoiled ones, then we throw them away. If the fetus has a slight external damage, just cut it out. Then we wash the fruits and wipe dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peel.

Now we wash the apples, peel them, remove the seed box, and then grind on a grater.

We combine tomato puree and apple mass, mix.

Then add sugar.

Pour salt, as well as clove buds and ground cinnamon.

And also put laurel leaves.

Boil the mass at a slight boil for 2.5 hours. Then add citric acid.

And boil the ketchup for 10 minutes.

Now we shift it into dry processed jars and immediately roll them up. As usual, turn them upside down and be sure to thoroughly cover them with a blanket so that the ketchup cools longer.

A day later, we take out the banks to the cellar. Enjoy your meal!

Recipe 7: Ketchup with apples at home

Ketchup goes well with various second courses, barbecue, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely sure of its high-quality composition, because no preservatives are used for harvesting, except for vinegar.

• Tomatoes - 6 kg
• Onion - 750 g
• Apples of any variety - 750 g
• Hot pepper - 6 pcs
• Vinegar - 1.5 cups
• Sugar - 1.5 cups
• Salt - 3 tbsp. spoons
• Cinnamon, cloves - to taste

My vegetables and fruits.

Washed tomatoes in slices, add apples there, after removing the core. We clean the onion, cut it into 4-6 parts and put it in a container with tomatoes and apples.

We put to cook on a slow fire. From the moment of boiling, 2.5 hours should pass.

Remove from heat, wait for it to cool, and rub through a sieve or pass through a juicer. This procedure is mandatory if the mixture is not passed through a meat grinder of the desired ketchup consistency.

The composition passed through a juicer or rubbed through a sieve is again put on fire. After boiling, add salt, sugar, vinegar, spices and fasten the fire to a minimum.

Cook after boiling for 2 hours, stirring occasionally.

When the ketchup viscosity reaches the desired level, we pour it into jars and roll it up.

Recipe 8: Tomato, Plum and Apple Ketchup (Step by Step)

I want to share simple recipe delicious tomato ketchup with plums and apples. Such homemade ketchup will never be compared with store-bought ketchup - it is natural, without additives, thickeners, starch and preservatives. Ketchup goes well with meat, poultry, pasta, for making pizza, hot sandwiches and more... Such preparation will always come in handy and diversify your table in the winter.

• tomatoes - 2 kg;
• plums - 0.5 kg;
• apples - 0.5 kg;
• onion - 0.5 kg;
• salt - 2 tbsp. l.;
• sugar - 3-4 tbsp. l.;
• vegetable oil - 150 ml;
• garlic - 1 head;
• bell pepper - 2 pcs.;
• hot pepper - 2 pcs.;
• cloves - 6 pcs.;
• peppercorns - 6-8 pcs.;
• allspice - 5 pcs.;
• bay leaf - 2-3 pieces;
• nutmeg- ½ tsp

Wash the tomatoes and cut into large slices. Remove seeds from bell pepper and cut into 4 pieces. Free the hot pepper from the stalk.

Peel the apples from the core and cut into slices.

Cut the plums in half and remove the pits.

Peel the onion and cut into 4 pieces.

Skip the tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and put to cook on the stove.

Let the mass boil and boil it over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.

Dip spices (cloves, allspice, peppercorns, bay leaves) into ketchup, you can put them in a cloth bag so that you can easily remove them later when they give up their taste.

Pour in vegetable oil.

Cooking homemade ketchup small fire until it becomes thick and excess moisture evaporates, about 20-30 minutes, stirring occasionally.

At the end of cooking, add garlic, passed through a press, and turn off the heat.

Add nutmeg, stir.

Remove spices with a slotted spoon or simply remove the cloth bag. Punch the mass with an immersion blender.

The mass will thicken well when whipped with a blender, since apples are present in the recipe, and they are rich in pectin. Ketchup will acquire a characteristic texture and will hold tightly on the spoon without dripping.

While the ketchup is cooking, prepare the jars. My jars hot water with soda or sterilized with steam (hold the jar over the steam coming out of the kettle spout and scroll from all sides), dip the lids separately in boiling water.

Hot tomato ketchup, prepared with the addition of plums and apples, pour into jars and twist. From this amount of products, 3 jars of 0.7 liters were obtained and a little was left for testing.

Homemade ketchup from fresh tomatoes, bell peppers and garlic according to this recipe can be prepared all year round in small portions or prepare for the winter during the ripening season of vegetables, when prices do not bite or tomatoes and sweet peppers ripen in their own beds. Homemade ketchup from fresh tomatoes at home will turn out much tastier than store-bought ketchup, because you add seasonings and spices to your liking, cook from fresh natural products without preservatives and flavor enhancers.

Homemade ketchup from fresh tomatoes and bell peppers, prepared according to this recipe, turns out to be spicy, thick, with a rich taste, you can’t wish anything better for barbecue or meatballs.

• Cooking time: 40 minutes
• Quantity: 0.5 l

Ingredients for homemade ketchup from fresh tomatoes and bell peppers:

• 500 g of tomatoes;
• 500 g red bell pepper;
• 150 g of onions;
• 3-4 cloves of garlic;
• 1 chili pod;
• 20 g of granulated sugar;
• 12 g salt;
• 30 ml of olive oil;
• 5 g ground paprika.

How to make homemade ketchup from fresh tomatoes and bell peppers.

We heat refined olive or odorless vegetable oil in a pan, fry finely chopped onions until transparent.

When the onion becomes transparent, add the chopped large tomatoes, cover the pan with a lid so that the tomatoes cook faster. It's up to you whether to peel the tomatoes or not, a powerful blender turns the ingredients into a smooth, homogeneous puree.

You can quickly remove the skin from tomatoes as follows: put the vegetables in boiling water for half a minute, then immediately in ice water, make an incision with a sharp knife, and the skin can be easily removed.

Add the pod to the softened tomatoes fresh pepper Chile. To prevent the sauce from getting very hot, you can remove the seeds from the pod and cut off the partitions, because these parts contain a lot of capsaicin.

We clean the sweet bell pepper from seeds and partitions, cut out the stalk, cut the pulp into strips, add to the pan to the fried tomatoes and onions, cook for 5-6 minutes.

We clean the garlic cloves from the husk, cut finely. The amount of garlic is up to your taste, I usually put 2-3 cloves, but maybe someone likes more.

Vegetable stew transfer to processor, add chopped garlic.

We turn on the processor, grind the vegetables until a homogeneous puree is obtained.

We shift the mass into a saucepan, add granulated sugar, salt and ground paprika. Bring to a boil over low heat and simmer for 5-6 minutes.

To preserve homemade ketchup from fresh tomatoes and bell peppers for the winter, wash the jars in warm water with baking soda, rinse, and heat for 10 minutes in an oven heated to 100 degrees Celsius. We boil the lids. We lay out the hot sauce in warm sterilized jars so that the mass reaches the girdle.

We sterilize the floor liter cans 10-12 minutes, roll up, cool at room temperature.

By the way, in this homemade ketchup made from fresh tomatoes and bell peppers, you can reduce the number of calories. If the vegetables are ripe, tomatoes and peppers are sweet, then sugar is not needed. And if you do not fry vegetables, but bake them in the oven, lightly sprinkling the ingredients with vegetable oil or steam them, then the calories will become even less.

Homemade ketchup from fresh tomatoes and bell peppers is ready. Enjoy your meal!

The most proven ketchup recipes. Saving is easy!

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

Ketchup, probably, everyone should cook for the winter economical housewives. This is a great seasoning for all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza. Even ordinary boiled or fried potatoes seasoned fragrant ketchup, turns into a delicacy dish (especially in fasting)

This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “ secret recipe". I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety 250 (500) g with skin, but without core. cut into large slices)
Onion 250 (500) g (peel and cut into 4 parts)

1 tbsp 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 cook ketchup?

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

Tomatoes immediately release juice, so do not add water.

After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.

1. More time-consuming: 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 squeezers twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except for 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 st. spoon, but I add 1 teaspoon so that it is not too spicy)

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

Ketchup is ready. You can eat right away. It turns out approximately 1.2 liters.

And you can pour into small sterile jars or glass bottles from under store-bought ketchup, tightly close with "native" metal caps and wrap until completely cool.

This homemade ketchup keeps well. And it eats great.

How to make ketchup at home

Of course, now there is no problem 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 will definitely “bite”. Try making your own homemade ketchup. There are many various recipes cooking ketchup at home. We give an example of the most proven recipes.

ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of 0.5 portion - 1 liter of finished ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Put the prepared bags, containers in the freezer. Everything, the workpiece 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 processed ketchup:

Ketchup Four

To prepare ketchup Four you will need:

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

Pass the tomatoes through a meat grinder. Add bay leaf and onion. 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 it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Pour the hot mass into prepared jars and roll up.

Ketchup with mustard

To make mustard ketchup you will need:

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

Prepared vegetables - tomatoes, onions, sweet peppers, pass through a meat grinder. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10-20 minutes. Pour the hot mass into prepared jars and roll up.

Plum ketchup

To prepare plum ketchup, you will need

2 kg of tomatoes, half a kilo 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.

Pass tomatoes, pitted plums, onions through a meat grinder. 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 - ketchup at home is ready.

Ketchup "Spicy".

We will need:

Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 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 will be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped onion, garlic, a third of sugar in a blender. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Arrange in sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

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

How to cook:

1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe on 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 over low heat for another hour, stirring frequently.
4. 20 minutes before the end of cooking, put horseradish in the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Lay out in sterilized jars and roll up.

Ketchup "Spicy"

We will need:

Tomatoes - 500 g
Onion - 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 teaspoon.
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. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all 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.

Ketchup at home

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.

Winter Ketchup Ingredients:

◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tbsp;
◾ ground chili pepper - 2 tsp (without top);
◾ table vinegar 9% - half a glass.

Ketchup recipe at home:

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

2. Then dip the tomatoes into boiling water and cook for 5 minutes.

3. After that, we take them out and lower them into a bowl with cold water prepared in advance.

5. Peeled onions crumble large pieces, pepper cut into several parts.

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

7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.

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

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

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

12. We turn the blanks upside down, wrap them in a blanket and leave until the jars have cooled.

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

Ingredients:

Tomatoes - 5 kg;
Onion - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

It won't take you much time and effort to make this sauce, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

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

If you want faster, you can use a regular grater. When the juice boils, add 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 bought, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the 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, when the juice is boiled away, the taste of homemade ketchup will be spoiled.

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

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

When you achieve the desired taste, add 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 taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce "Classic"

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 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 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot 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.

Homemade ketchup "Spicy"

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, isachar salt 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.

Tomato sauce "Spicy"

Ingredients:

3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp. l. 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.

Just ketchup

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.

Ketchup "Delicious"

Ingredients:

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

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.

Ketchup "Spicy"

Ingredients:

500 g tomato,
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. l. 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.

Ketchup "No hassle"

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 st. l. ground black pepper,
1 st. l. 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.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 bulbs
2.5 cups of sugar
2.5 st. l. 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 st. l. starch (if necessary).

Cooking:

Cut vegetables into 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.

Ketchup with paprika

Ingredients:

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

½ tsp ground red pepper,
a little cinnamon
greens.

Cooking:

Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, 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.

Ketchup "Hrenovy"

Ingredients:

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

Ketchup "Tomato plum"

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