Harvesting ketchup for the winter is very important, because it will allow you to do without store-bought sauce, practically, until the next harvest.

How to replace store-bought ketchup. Today I will show that preparing ketchup for the winter is a very simple matter and can be done by anyone, even a young housewife. But homemade ketchup for the winter is not a match for the purchased one both in taste and in usefulness to the body.

Ketchup replaced tomato sauce 20-25 years ago. If earlier he was a novelty, which, as it were, "brought us closer" to the Western way of life, then after eating, many realized that the store is not as good as it was commonly believed. A little later, the housewives realized that preparing ketchup for the winter is a simple matter, but the product turns out to be much tastier and healthier - it contains a minimum of preservatives and no dyes at all.

Having prepared homemade ketchup for the winter with your own hands, you will know for sure that it contains only what you have laid - no starches. Homemade ketchups have only one drawback - they are so tasty that they quickly run out, so I advise you to prepare more - your homemade ones will appreciate the work in winter.

Homemade ketchup for the winter - what you need

Ketchup Classic

Ingredients:

Tomatoes - 3 kg.
Sugar - 150 g.
Vinegar 6% - 80 g.
Salt, preferably not iodized - 25 g.
Carnation - 20 buds.
Pepper peas - 20 pcs.
Garlic - 1-2 cloves.
Cinnamon - 1/3 teaspoon
Hot red pepper - on the tip of a knife, a little more if you like hot.

Ketchup preparation:

Wash the tomatoes, remove the stalks, chop finely.

Put on fire, when it boils, reduce heat, cover and boil until the volume is reduced by a third.
Then add sugar, cook for another 5-10 minutes, stirring occasionally, add salt, let it simmer for 2-3 minutes, add the spices and keep on fire for another 10 minutes.
Remove, cool slightly so as not to burn yourself, wipe everything through a sieve or fine colander.
Put the resulting puree on the fire again, bring to a boil, add vinegar and turn off.
Place everything in sterilized jars and roll up under the lids.

Spicy ketchup

Ingredients:

Tomatoes - 6 kg
Garlic - 8-10 cloves.
Onions - 2-3 medium heads.
Sugar - 2 full glasses.
Salt - ½ cup.
Mustard - ½ tsp
Cinnamon - ¼ tsp
6 pieces of cloves, black peppercorns, sweet peas.
Vinegar 9% - 350 ml.

Preparation:

Blanch the tomatoes - cut them crosswise and dip in boiling water for a minute, and then in cold water, after which the peel is easily peeled off.
Chop the tomatoes and chop in a blender. Add onion and garlic there.
Grind the spices. You can do this in a coffee grinder, but it is better in a mortar to preserve the aroma.
Add spices to tomato puree, pour sugar, salt there, put on fire.
When it boils, reduce heat and boil until the mass is reduced by 2 times. Add vinegar, let it boil, then roll up hot in sterilized jars.

Homemade ketchup for the winter - spicy

Ingredients:

Tomatoes - 3 kg.
Onions - 0.5 kg.
Sugar - 2 cups.
Mustard - 2 tbsp. spoons.
Vinegar 9% - 2 cups
Bay leaf- 3-4 pcs.
Black peppercorns - 5-6.
Juniper - 4-5 berries.
Salt - 2 tbsp. spoons.

Cooking - according to any of the above recipes. All ketchups are cooked in approximately the same way, the only difference is in the ingredients.

Simple ketchup for the winter

Ingredients:

Tomatoes - 5 kg.
Onions - 3 pcs.
Sugar - 1 glass.
Salt - 3 tbsp. spoons.
Vinegar 9% - a glass.
Black peas - 1 tsp
Cloves - 1 tsp
Cinnamon - 1 tsp
Celery seeds - ½ tsp.

Homemade ketchup for the winter with pepper

Recipe number 1

Ingredients:

Tomatoes - 3 kg.
Garlic - 10-15 teeth.
Sugar - 1 glass.
Salt - 1 tbsp spoon with a slide.
Bulgarian pepper - 10 pcs.
Hot peppers - 1-3 pods (to taste).

Preparation

It is also being prepared, tomatoes with peppers are chopped in a blender or passed through a meat grinder.

Recipe number 2

Ingredients:

Tomatoes - 0.5 kg.
Onions - 0.5 kg.
Bell pepper- 1 kg.
Hot pepper - 2 pods.
Garlic - 7-10 cloves.
Sunflower oil- ½ glass.
Sugar - ½ cup.
Salt - 1 tsp
7 peas of black or allspice-peas.

Preparation: vegetable oil added to cooking immediately, along with sugar and salt. Add vinegar at the end.

Recipe number 3

Ingredients:

Tomatoes - 2 kg.
Bulgarian pepper - 0.5 kg.
Onions - 0.5 kg.
Sugar - 1 glass.
Olive oil- 1 glass.
1 tablespoon of dry mustard and ground black pepper.
Salt to taste.

Choose which recipe you like best.

Information! You can also see how to prepare.

Good luck with your blanks!

Making classic ketchup at home for the winter is not at all difficult, however technological process not fast.

Absolutely none. V Soviet time tomato sauce was popular and its more concentrated form - pasta, but only later with the opening of borders, the sauce began to be called ketchup.

There is an opinion that ketchup is a homogeneous product, when all the ingredients included in it are ground, and it is impossible to understand what the product is made of. But in the sauce, pieces of vegetables are allowed. It is very difficult to legitimize this fact, as well as to challenge it.

Anyone who has surplus tomatoes is engaged in the preparation of ketchup. However, there are many gourmets who prefer only homemade food as a higher quality product.

Ingredients for a classic

In order for the preparation of ketchup at home for the winter, it was easy and quick to need:

• tomatoes;
• salt;
• sugar;
• lemon acid;
• colander or sieve;
• heating device;
• pot;
• huge pan (wider than tall) This requirement is not unreasonable. When boiling, we need an area for the liquid to evaporate;
• wooden spoon with a long handle.

A special recipe for cooking classic version no. All ingredients are bookmarked according to their own taste.

Requirements for tomatoes

Ketchup, as a rule, is prepared from those tomatoes that are no longer suitable for use in conservation. These can be small, smothered, crooked tomatoes that have nowhere to go.

However, it is unacceptable to let spoiled or after cutting off rot in ketchup. Such tomatoes contain pathogenic microflora, which, even after heat treatment, can bandage (explode) cans.

Especially tasty and beautiful ketchup is obtained from fleshy, thick-walled tomatoes containing an increased amount of dry matter and sugars.

If you are purposefully engaged in the cultivation of tomatoes for the production of ketchup, then by selecting special varieties you can create a very high quality product.

Cooking technology

1. A little water is poured into the bottom of the pan, and the tomatoes are poured. Cutting into pieces, twisting in a meat grinder, chopping and crushing is absolutely not necessary. Under the influence of hot steam, after 10-12 minutes, all tomatoes will become soft and themselves will lose their integrity;
2. We grind the tomatoes through a metal sieve or a colander with very small holes. If the sieve is large and tomato seeds get into the ketchup, then it will have to be re-sieved through several layers of gauze. In fact, we get tomato juice... The denser the tomatoes, the thicker the juice.
3. Pour the juice into a wide saucepan. We put on heat and begin to boil the juice. Delicious homemade tomato ketchup for the winter it will turn out in the case when the evaporation of the liquid will pass quickly, but this does not require strong heating, but constant stirring of the juice.
4. The stirring process is carried out with a wooden spoon with a long handle. Initially, there is no need for constant stirring, but when the moisture evaporates and the juice becomes thicker, it is necessary to stir almost constantly so that the contents do not stick to the bottom.
5. Classic ketchup does not provide for the addition of spices, but salt, citric acid and sugar must be added and they do this when the boiling is almost over.

Recipe for the classics

When adding certain ingredients to ketchup, of course you should be guided by your taste and adjust to your preferences, or you can use the recipe in which 1 liter of ready-made ketchup is invested:

• Salt -12-15 g:
• Sugar - 25-50;
• Citric acid- 10 g.

Ready ketchup is poured into prepared cans and rolled up.

In a hot state, ketchup will always seem thinner, but when it cools completely, it will acquire a thicker consistency.

Ketchup with cloves

Many ketchup lovers consider a classic taste similar to the Soviet Krasnodarsky sauce. But he owes his interesting taste to carnation inflorescences.

To achieve this taste, you need to add a few things at the very beginning of cooking. Cloves release their aroma slowly, gradually and only towards the end. thermal process she will "create" her unforgettable scent.

Before putting the ketchup in the jars, the inflorescences are removed, since the excessive aroma is not as good as the subtle undertones.

Thick tomato-apple ketchup

Homemade ketchup recipes for the winter can be supplemented with any spices and herbs. However, in order for the ketchup to be thick and natural, without the addition of thickeners, it is necessary to resort to the help of pectin substances that are found in natural products.

Ketchup with apples is very good. During the ripening period of tomatoes, apples of summer varieties are already ripening: white filling, papirovka, summer striped and others.

A feature of the technology is that apples are cut into pieces without peeling off the skin, because it is in it that contains a large number of pectin substances. The middle of the apple is selected, and everything else is folded into a saucepan, a little water is added and boiled on slow heating for 20-30 minutes.

In order to cook thick ketchup without losing taste and color, 300 g of apples are required per 1 kg of tomatoes.

The boiling of ketchup is faster, and the product is tender, soft and very fragrant.

Ketchup with tomato and sweet pepper

To add a touch of ketchup spicy taste, aroma and sophistication are added to the tomatoes with bell pepper.

The main requirement for peppers is their ripeness and thick walls. If the pepper is thin, then it will not add density, taste or aroma to the sauce.

To make homemade ketchup for the winter from tomato and bell pepper, the recipe can be used as follows:

• Tomatoes - 2 kg;
• Bulgarian sweet pepper - 500 g;

Salt, sugar and citric acid are added at the end of cooking to your liking, per 1 liter of ketchup not less than:

• Salt 15 g;
• Sugar - 50;
• Citric acid 10 g.

Tomatoes and peppers, peeled from seeds and stalks, are placed in a saucepan at the same time and boiled. Then the mixture is ground and continues to boil to the desired consistency.

The preservation of ketchup is carried out in the traditional way.

Ketchup is one of the most popular and beloved sauces. It goes well with meat, pasta and potatoes. And what taste he gives to the kebab ... It's just incredible! And we eat some dishes with mayonnaise, others with ketchup. And some of us, at all ... mixes mayonnaise with ketchup, and eat with dumplings.

Remember Kuzyu from the TV series Univer, who named him - KETCHUNEZ. Of course the taste is for an amateur ... And for me, it is tastier - it is real homemade tomato ketchup, without impurities.

Yes, the counters have a huge selection of tomato treats. But we will not buy it, but we will cook it ketchup at home(Very tasty, real jam!). Moreover, it is much healthier, tastier and you can cook it exactly the way you want.

Did you know that you can make cucumber ketchup with tomato paste?

And now, in the midst of a ripe harvest, you probably have the opportunity to stock up on a few kilograms of tomatoes. From them, you can quickly and easily prepare delicious ketchup for the winter (another recipe). Every year, prudent hostesses prepare their favorite sauce for the family, without chemicals, using only natural products. Such yummy can be eaten even by children, especially if it is not spicy!

Now we will analyze some delicious homemade ketchup recipes. You can adjust the flavor yourself by adding salt, sugar or chili peppers. The most important thing in cooking is always taking a sample. After all, what is tasty for one person may not like another.

So let's start our culinary journey ...

• How to make tomato ketchup at home
• Ketchup - "Mother-in-law almost swallowed her tongue" (tomatoes, apples, onions)
• The most delicious ketchup for the winter - lick your fingers
• Homemade tomato and apple ketchup for the winter - lick your fingers
• Tomato ketchup with added starch
• Tomato and apple ketchup

How to make tomato ketchup at home

Making homemade ketchup is easy. Now, when the garden is full of ripe harvest, it is especially easy. To do this, you only need what grows in the garden and a little spices. The result is a thick, aromatic and rich sauce that can be eaten by the whole family.

Ingredients:

• 2 kilograms of tomatoes;
• 300 grams of onions;
• 3 tablespoons of apple cider vinegar, 6 percent vinegar;
• 300 grams of apples (sour apples are better);
• a full tablespoon of salt;
• ground black and red pepper (half a teaspoon each) - you can adjust the taste;
• 80 grams of granulated sugar.

Step by step description of the recipe:

1.Wash the tomatoes and turn them through a meat grinder. If you want to make ketchup without tomato seeds, rub the mass through a sieve. I do not do this. In this form, the sauce is even thicker and more piquant. You can also beat the vegetables with a blender.

2. Peel apples and cores. Cut into small pieces. Peel and cut the onion in the same way. Now they also need to be passed through a meat grinder or killed with a blender.

3. Combine all puréed vegetables in one saucepan and put on fire. The mass must be boiled down until it decreases by about a third and thickens. The exact time is difficult to determine. After all, it all depends on the variety of your vegetables.

Stir the vegetable mixture often so that the mixture does not burn.

4. Now the mass needs to be beaten again with a blender. This will allow you to break up all the pieces that are left after the meat grinder. If you don't have a blender on hand, you don't have to. Add salt, granulated sugar, mix and boil for another 20-30 minutes, until the desired thickness.

5. Once you have reached the desired consistency, add spices and vinegar. Stir and simmer for another 2-4 minutes.

6. Pour the sauce into sterilized jars and seal with boiled lids. Turn upside down and cover with a warm blanket or towel. Until the next morning, the jars are completely cool and can be lowered into the basement or other storage location.

Be sure to taste the mass. Adjust the amount of salt, sugar, or spices as needed. Bon Appetit!

Ketchup - "Mother-in-law almost swallowed her tongue" (tomatoes, apples, onions)

The name of the sauce speaks for itself. The taste is such that you will eat away the mind! The main ingredients are tomatoes, apples and onions. Any tomatoes can be used. The main thing is that they are sweet and unspoiled. But choose the apples yourself. If you want to get a tart, sour taste - take sour apples... For sweeter and more delicate ketchup, use the sweet fruit.

Ingredients:

• 3 kilograms of ripe tomatoes;
• 300 grams of onions;
• a pound of apples;
• one and a half tablespoons of salt;
• one and a half glasses of granulated sugar;
• 50 ml of apple cider vinegar;
• ground pepper, paprika and other seasonings to taste.

Step by step description of the recipe:

1. Wash all vegetables and fruits. Peel the onion. Cut off the peel from the stalk of tomatoes. Free the apples from the core. Chop it all up small cubes for cooking.

2. Place everything in a large pot and place it on the stove. Cook the mixture over medium heat until the pieces are soft.

3. After a while, the tomatoes and apples will release juice. The aroma will spread throughout the kitchen in a matter of minutes. Try the bites with a tooth or fork. As soon as they soften, they need to be crushed.

4. Immerse a blender in a saucepan and grind the mixture until smooth. Boil in this form for about 50 minutes, until the mass thickens well. 10 minutes before being ready, add all the other products from the list, mix thoroughly and cook. Remember to stir occasionally.

5. Distribute the sauce on the prepared jars and seal. Turn upside down at night and wrap with a warm cloth. In the morning, when the contents have completely cooled down, you can put them in a cool storage place for the winter.

The most delicious ketchup for the winter - lick your fingers

Ketchup using this recipe is very simple. However, it turns out to be much tastier than store-bought sauces. Try it yourself!

Ingredients:

• kilogram of tomato;
• a quarter teaspoon of granulated garlic;
• a fifth of a teaspoon of red ground pepper;
• 3 tablespoons of vinegar 6%;
• some allspice;
• a teaspoon of salt;
• 2 tablespoons full of sugar stove;

Step by step description of the recipe:

1.Wash the tomatoes and remove the sprout crust. Cut into wedges and transfer to a saucepan. Add a glass of water to this and set it on the stove. After boiling, cover with a lid, reduce power to slow and cook for 15-20 minutes without opening the lid.

2. Rub the cooked tomatoes through a sieve. Thus, we get such a tomato sauce.

3. Add all other ingredients to the tomato sauce and cook for 15 minutes. During this time, it will acquire a thicker consistency and richer taste.

You can eat ketchup after cooling down. If you plan to store it for the winter, you need to transfer it to sterile jars and seal it. This sauce is perfect for meat, pilaf, fries and more.

Homemade tomato and apple ketchup for the winter - lick your fingers

Having tasted this sauce, you will forever forget about store-bought alternatives. After all, it is not only tastier, but also healthier. This ketchup can be safely eaten by the whole family. Try it!

Ingredients:

• a kilogram of sweet and sour apples;
• 2 kilograms of tomatoes;
• 4 cloves of garlic;
• ground black pepper to taste;
• 2 tablespoons of nine percent vinegar
• a teaspoon of nutmeg;
• a teaspoon of cinnamon;
• 3 tablespoons of granulated sugar;
• a tablespoon without a pea of ​​salt.

Step by step description of the recipe:

1. Scroll apples, tomatoes and garlic in a meat grinder. Pour the whole mass into a saucepan and place on the stove. Boil for 30 minutes without adding salt and spices.

2. As soon as the mixture is cooked for the allotted time, you need to grind it with an immersion blender. and simmer for another 15-20 minutes.

3. Now that the sauce is almost ready, you can add the rest of the ingredients (except the garlic and vinegar), stir and cook for another 10 minutes. Then pass the garlic into the mass through a press and pour in the vinegar. After that, it remains to hold the ketchup on the stove for another 5 minutes.

4. Put the ketchup in sterilized jars, to the top. Seal and turn onto lids. Additional sterilization is not required. It is enough to cover it with warm material until the next morning. The next morning the jars are already completely cool and can be transferred to the basement.

Tomato ketchup with added starch

The addition of starch to ketchup makes it thicker and tastier. The sauce for this recipe is fantastic. It can be prepared for both instant eating and storage for the winter.

Ingredients:

• 2 and a half kilograms of tomato (any ripe fruits can be used);
• 5 onions;
• 100 grams of granulated sugar;
• 50 ml of apple cider vinegar;
• a tablespoon of salt (with a slide);
• one and a half tablespoons of starch;
• spices at your discretion.

Step by step description of the recipe:

1. Make juice from tomatoes. This can be done in 3 ways:

• peel them and grind with a blender (if desired, you can pass through a sieve);
• pass through a meat grinder, you can several times;
• use a special juicer.

Take a glass of juice (250 ml) immediately and leave for later.

2. Peel the onion, cut into pieces and chop in a blender until puree.

3. Combine onions and tomatoes in one bowl and put on medium heat. After boiling, you need to boil the mass for 20-25 minutes, stirring often. During this time, the sauce will thicken, and a wonderful aroma will spread throughout the apartment.

4. Now the mass needs to be seasoned. Stir granulated sugar, salt and spices here. To do this, you can use ground pepper, paprika and a mixture of Provencal herbs.

5. Mix thoroughly and cook for another 20 minutes. During this time, the ketchup will be saturated with the added seasonings, it will become even tastier and thicker. Taste the sauce and adjust if necessary.

6. Stir the starch evenly in the glass of juice left at the beginning of the journey. Pour it into boiling ketchup and, with constant stirring, boil for 5 minutes. A minute before cooking, you need to pour in the vinegar.

After cooling, the ketchup will become even thicker. Therefore, do not pay attention to the fact that after removing it from the stove it seems to you slightly liquid.

7. Pour the sauce into sterile jars and seal with pre-boiled lids. Turn over onto lids until it cools and cover with a blanket. It can then be transferred to a permanent storage location. If you have a little ketchup left that does not fit in the jars, then you can eat it after cooling down.

This ketchup can be prepared for storage. To do this, use the same recipe, just do not add vinegar. As soon as the sauce cools down and thickens even more, you can serve it to the table.

Tomato and apple ketchup

Very tasty, aromatic and rich ketchup is obtained if you cook it according to this recipe. Bulgarian pepper brings a unique note and amazing aroma. The correct ratio of all the ingredients together provides a fantastic effect. Try it.

Ingredients:

• 2 and a half kilograms of tomatoes;
• 5 medium sized apples;
• 5 fleshy Bulgarian peppers;
• 5 onions;
• 4 cloves of garlic;
• a teaspoon of dry mustard;
• 10 pieces of peas;
• half a glass of sugar;
• half a teaspoon of vinegar essence;
• 1 teaspoon cinnamon
• a few carnation buds;
• a tablespoon of salt;
• ground black pepper to your taste.

Step by step description of the recipe:

1. Peel and core the apples. Pepper is also free from all that is superfluous. Pass the tomatoes, apples, peppers and onions through a meat grinder. Set on the stove and cook for an hour and a half, stirring often so that the mass does not burn to the bottom of the pan.

2. After an hour and a half, the mass will thicken, acquire an appetizing appearance. Now it can be salted, sweetened, seasoned.

In order not to look for peppercorns in the pan later, make a bag of gauze for them, tie them with a thread. Place the bundle in a saucepan and leave the thread on dry land for easy removal later.

Boil the sauce with spices for 1 hour. If you want a softer ketchup, you can use a blender to mix it up.

3. 5 minutes before cooking, add garlic and vinegar, minced in a press. After removing from the heat, remove the pea bundle and start pouring.

4. Put the ketchup in clean jars and seal. Turn over onto lids and wrap with something warm. Leave until next morning, and then put in the cellar.

Homemade ketchup is always tastier and healthier than the most refined sauces that are offered to us in stores. And cooking them is not at all difficult. It does not require any special skills or effort. And today you had the opportunity to see this for yourself. I hope you found the recipes useful. I would be glad for your comments ...

I wish you successful preparation and long storage. Bon appetit and see you soon!

Sauces and seasonings allow you to reveal the aroma and taste of the dish, and sometimes even correct it. Most of them are sold in stores. But many of them can be made at home. And naturally, homemade sauces will be much healthier than store sauces. After all, at home we do not use flavor enhancers, stabilizers and other not the most useful additives. And the main conservative for us is vinegar, not sodium benzoate, as in industrial production.

Today we will cook delicious ketchup together, according to simple recipe... We can cook it 2-3 weeks in advance or roll it up for the winter. And when we fry kebabs, then we serve our own, homemade ketchup with them. And how pleasant it is to open a jar of natural delicious ketchup made from ripe tomatoes in winter. Let's start cooking!

Ingredients:

• 3 kg of tomatoes;
• 4 pieces of bell pepper;
• 0.5 kg of onions;
• 1 small or half a large head of garlic;
• 1 tbsp salt;
• 0.5 tbsp. 9% vinegar;
• 0.5 tsp cinnamon;
• 12 black peppercorns;
• 3 peas of allspice;
• 4 carnations;
• 0.5 tsp nutmeg;
• 0.5 tbsp. Sahara.

* Ketchup turns out to be tender, sweetish and not at all spicy. It tastes like the classic Hines ketchup. If you want to add spice, take hot peppers chili or light to taste. You can also increase the amount of black pepper slightly.

Tomato ketchup recipe for the winter

1. So, let's get down to cooking homemade ketchup... We take fresh tomatoes, washed in cold water and dry. We do not chop very finely, be sure to remove the tails.

2. Place the sliced ​​tomatoes in a saucepan.

3. Coarsely chop the bell pepper.

4.Add the bell pepper to the tomato saucepan.

5.Clean and chop the onion. To prevent the onion from burning your eyes, rinse it under water, and then the cutting process will be less problematic.

6.Add onions to tomatoes and bell peppers.

7. Now it's the turn of the garlic, peel and add it to the rest of the vegetables in the pan. Pour in salt. Put the pot with vegetables on little fire, cover and cook for about 3 hours. We periodically monitor the process and stir the vegetables. At this stage, the composition should be as follows: 3 kg of tomatoes, 4 pieces of bell pepper, 0.5 kg of onion, 1 head of garlic, 1 tbsp. salt.

8. There is no need to add water, the vegetables will start up the juice and cook in it.

9. The mass should boil down and significantly decrease in volume (by about 2.5-3 times).

10. Prepare spices: cinnamon, black peppercorns, nutmeg, cloves, allspice and black peppercorns in a mortar or grind in a coffee grinder.

11. Take a hand blender and grind the whole mass for a few minutes until smooth. You can not cool the finished vegetables very much, but be careful with the hot contents.

12.Add the remaining ingredients: spices, sugar and vinegar. We mix everything.

13. And put our ketchup on the stove again. Turn on medium heat and cook for about 30 minutes.

14. Bring the mass to a boil.

15.Our homemade tomato ketchup is ready. Now we can pour it into sterilized jars and roll it up with sterilized lids. For information on how to properly sterilize jars, see the link. The jars should be filled to the very top so that the lids fit tightly and there is no air under them.

16. Turn the jars over with their lids down and place them on a warm blanket. We wrap it well on all sides and leave the ketchup in jars for a day. The place should be warm and free of drafts.

17. A day later we take the cans out of the blanket and put them in the closet or take them to the basement. In this form, ketchup can be stored all winter. Well, if you are already impatient to try it, open it and enjoy it, the ketchup is ready and it does not need time to infuse. The main thing is for it to cool completely. I spent all the ketchup prepared for the winter in a month, so everyone liked it. I hope you appreciate the recipe too! Bon Appetit!

The era of cooking tomato sauces came back in the 20th century. It started simply by making homemade tomato ketchup for the winter. The recipes were invented by themselves, but the seasoning came out so that you lick your fingers. Soon, an enterprising American named Heinz established industrial production ketchup. Well, we, in the old fashioned way, process the tomato harvest at home, in full confidence that the sauce made with our own hands is much healthier and tastier. I share proven recipes for preparing spicy, sweet, thick ketchup with various additives.

Tomatoes of any kind, up to yellow, will be used for winter harvesting. Much more important is their structure. For the preparation of the sauce, select tomatoes that are not watery, with a dense, fleshy structure.

A simple recipe for homemade tomato ketchup for the winter

One of best options preparation of sauce. It is considered the classic and the most successful in taste.

Take:

• Tomatoes - 2.5 kg.
• Granulated sugar - 0.5 cups.
• Salt - ½ large spoon.
• Peppercorns - 20 pcs.
• Carnation buds - 2 pcs.
• Table vinegar - 2 large spoons.
• Coriander - 10 pcs.

Step by step cooking:

1. Divide large specimens into 4 parts, small ones are enough to cut in half. Send to the pan.
2. Place on the stove. Slowly heat the contents for about 20 minutes. Do not cover with the lid, in our interests, so that more liquid evaporates.
3. Wipe the mass with a sieve. Now sold in large sizes, like a colander, very quickly and conveniently.
4. Put the resulting tomato juice to boil. Bring slowly to a simmer. With regular stirring, simmer for 1-2 hours. The boiling time depends on the quality of the vegetable. Watery ones take longer to boil. The mass should become thick.
5. Place the seasonings in a long-tailed gauze bag for easy removal from the pot later. Send to tomato mass.
6. Add sugar and salt, stir. Continue cooking for 15-20 minutes. Take out the spice bag.
7. At this stage in your ketchup preparation, always sample the ketchup. Add sugar and salt as needed.
8. Pour in the vinegar. Continue cooking for the last 5-10 minutes.
9. Turn off the heat, fill the jars, twirl. Cool, check the tightness of the seaming. Move to permanent storage in the cellar, closet.

Tomato ketchup - recipe "Lick your fingers"

The addition of some familiar components can make the familiar taste spicy, divinely aromatic. You will lick your fingers and ask for a recipe from the series. It is considered the best among gourmets.

• Tomatoes - 2 kilograms.
• Garlic - 8 cloves.
• Onions - 500 gr.
• Lemon.
• Basil is a large bunch.
• Tomato paste - 2 tablespoons.
• Sunflower oil - as needed.
• Sugar - 120 gr.
• Salt - 2.5 tbsp spoons.
• Balsamic vinegar - 2 small spoons (substitution for apple cider is acceptable, but the taste will change).
• Nutmeg - ½ small spoon.
• Ground cloves - the same amount.
• Sweet paprika is a full teaspoon.
• Allspice, ground - ½ teaspoon.
• Ground black pepper - the same amount.
• Dried basil - a teaspoon.
• Coriander is a teaspoon.
• Ground chili - ½ small spoon.

How to make the most delicious sauce:

1. Divide the head of garlic into cloves, peel them. Cut the onion heads into large cubes. Do the same with tomatoes.
2. Pour the oil into a saucepan. Add onions, toss in garlic cloves, add sugar.
3. Turn on the fire. Stir continuously so that the sugar cannot burn, fry for 3-5 minutes. The onion will become almost translucent.
4. Place tomatoes in a saucepan. Stir the contents from time to time and bring to a boil.
5. Cook for 10-15 minutes, until the tomatoes release a sufficient amount of juice.
6. Mix the balsamic vinegar separately with lemon juice... Pour into a saucepan. Stir, continue cooking.
7. After a quarter of an hour, add salt, continue to cook the mass for another 10 minutes.
8. Fold all dry spices intended for cooking ketchup into a gauze bag, add fresh basil to them.
9. Send the bag to the pot. Boil the mass for another 10-15 minutes.
10. Take out the bag, taste the contents of the pan. Add what's missing.
11. Remove from the burner, punch the mass into the puree with a blender (you can directly in the pan).
12. Pass the mashed potatoes in portions through a sieve, removing the skins and tomato grains.
13. Return to saucepan. Cook for 5-10 minutes. Let it simmer and turn off.
14. Pour into small sterile storage containers. Cool by covering with a towel. Transfer stored in the cellar.

Sweet tomato ketchup with paprika, cinnamon

Not everyone loves hot spices... Keep a ketchup recipe that can even be offered to children.

Would need:

• Tomatoes - 5 kg.
• Bulgarian pepper - 3 pcs.
• Onions - 3 pcs.
• Sugar - 300 gr.
• Acetic acid 9% - 100-150 ml.
• Ground black pepper - a teaspoon.
• Paprika - ½ teaspoon (as much as possible).
• Cinnamon - a pinch.
• Salt - 2 large spoons.
• Any greens.

Cooking a delicious sauce:

• Cut the vegetables into slices. To quickly boil down, I advise you to divide it smaller, but if you are lazy, then do not waste time. Put it to boil.
• After boiling, reduce heat to low. Cook until the mass is halved. This will take 2-3 hours.
• Set aside from heat, let cool. Wipe with a sieve.
• Return to the stove again. Add spices. For lovers of variety, I recommend adding more coriander, turmeric. Take dill, parsley from greens. Tie it in a bunch, put it in a saucepan (at the end, take it out and discard it).
• Continue cooking for about 3 hours.
• Arrange in sterile jars, twist.

Homemade tomato and plum ketchup - the most delicious recipe

Plum is not less than tomatoes adapted for cooking sauces. In close collaboration, they give a magical flavor to the seasoning. Try to make at least a sample jar.

Take:

• Tomatoes - 2 kg.
• Plums - 1 kg.
• Head of garlic.
• Onions - 0.5 kg.
• Black, red pepper - in a small spoon.
• Granulated sugar, salt - to taste.

How to prepare:

1. Remove the seeds from the drains, put in a saucepan. Place on the stove. Warming up slowly, steam. Having cooled slightly, grind in a sieve until smooth.
2. Do the same with tomatoes and onions. For quick boiling, cut vegetables into pieces. Place in a saucepan. Steam over low heat, let cool slightly. Rub through a sieve.
3. Combine both purees. Add the spices suggested in the recipe. Garlic should also be chopped into a gruel.
4. Cook until the mass is less than a third. Pour and twist immediately.

Ketchup with tomatoes and apples through a meat grinder

Fruit is often present in winter preparations seasonings and sauces from tomatoes. Apples are leading among them, and not by chance. Successfully combined with vegetables, they give their unique fruity flavor.

Would need:

• Tomatoes - 2.5 kg.
• Apples - 4 pcs. sweet and sour variety.
• Onions - 4 pcs.
• Sweet peppers - the same amount.
• Chives - 4-5 pcs.
• Cinnamon - tsp.
• Sugar - ½ cup.
• Salt is a big spoon.
• Carnation buds - 4 pcs.
• Peppercorns - 10 pcs.
• Allspice peas - 5 pcs.
• Essence - ½ small spoon.

Preparation:

1. Prepare vegetables for use by coreing apples, peppers, and seeds. It is advisable to cut off the thick peel of apples.
2. Pass through a fine grate in a meat grinder, chopping into gruel.
3. Transfer the mixture to a saucepan, start boiling. It will take about 1.5 hours for the puree to thicken, decreasing by a third.
4. Pour salt with sugar, cinnamon. It is advisable to place the rest of the spices in a gauze bag and send them to a saucepan, so that they can be easily removed after cooking.
5. Boil the ketchup for 30 minutes. Punch with a blender if you like homogeneous mass... I skip this stage, because I like coarse grinding, with small inclusions of vegetables.
6. Add garlic chopped with a press, splash with vinegar. Switch off the hotplate. Homemade ketchup is kept cool without sterilization.

Tomato sauce from tomatoes without vinegar and cooking - a recipe for the winter

Here's a recipe fast food ketchup with your own hands. The disadvantage is that you will have to do small portions, since it is permissible to store such a seasoning only in the refrigerator and for a very short time. It is not harvested for the winter.

• Tomatoes - 500 gr.
• Garlic cloves - 3 pcs.
• Small onion.
• Cilantro (parsley) - 2 branches.
• Sunflower oil - 2 tbsp spoons.
• Ground pepper, salt. You can add a pinch of hot chili for spice.

How to do:

1. Scald the tomatoes with boiling water, pour over with cold water. Make a small incision and peel off the skin.
2. Chop into small pieces. Do the same with onions and garlic. Punch everything with a blender.
3. Chop the cilantro and add to the sauce. Add the rest of the spices, oil. Stir and serve.

Video recipe delicious ketchup for the winter with tomatoes. Happy blanks!