Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

The sauce with a long history is ketchup. For a modern person, this seasoning for dishes is associated with red bottles and store shelves... Ketchup at home for the winter earlier, before development Food Industry cooked in many families. Now natural food is gaining popularity, and housewives are striving to make sauces themselves, without preservatives, dyes and other unnecessary chemicals.

Recipes for making homemade ketchup for preparation for the winter

To prepare delicious ketchup, which will be stored all winter and will not deteriorate, you need high-quality tomatoes, ripe, strong, without defects. Rustic or country tomatoes grown without chemicals are ideal. As a part of factory sauces, not only tomatoes or tomato paste, but also flavor enhancers, modified gum and starch. Home-cooked ketchup for the winter is healthier for taste surpasses industrial counterparts, moreover, it can be done as classic sauce, and use the original and unusual recipe.

Classic tomato recipe

The sauce from which the ketchup got its name did not contain tomatoes. The Chinese seasoning ge-tsup was prepared with fish entrails and later with anchovies. The British altered the recipe in their own way, replacing the fish with mushrooms and walnuts, then included the olives. Tomatoes were added much later, and a variant was born, today called the classic. Ingredients for Classic Ketchup:

• tomatoes - 2.5 kg;
• sugar - half a glass;
• carnation - 2 buds;
• black pepper - 20 peas;
• coriander - 10 peas;
• vinegar 9% - 2 tablespoons;
• salt - half a tablespoon;
• greens (any) - a bunch.

How the sauce is made:

1. Select the tomatoes, rinse, remove the stalks with a knife, cut into small pieces, place in a saucepan, wait for a boil. Add water if necessary, and there is enough juice released. Switch the stove to medium heat, cook for 20 minutes.
2. Cool boiled tomatoes, pass through a sieve, into the same saucepan. Cook the mass of the future ketchup until it thickens, an hour or more.
3. Put the spices in a piece of gauze, tie the ends, getting a bag, dip it into liquid tomatoes, add salt, vinegar, sugar, stir the mixture, cook for 10 minutes, making a slow fire.
4. Pour ready-made ketchup into sterilized containers, cool, place in a refrigerator or cellar.

With apples and bell pepper

Ketchup for lovers of interesting flavor combinations will complement any snack. Little secret: if you add sun-dried or smoked onions, you get an extraordinary aroma. This supplement is useful for those who are not against culinary experiments with ketchup. If you're not sure what eaters will approve of unusual taste, limit yourself to the original recipe. To prepare this spicy ketchup you will need:

• red soft tomatoes - 1.5 kg;
• apples (green is preferable) - 1 kg;
• Bulgarian pepper (yellow, red) - 1 kg;
• onion (turnip) - 1 kg;
• vinegar 9% - 1 glass;
• sugar - a tablespoon;
• salt - half a teaspoon;
• black pepper - 10 peas;
• allspice - 6 pcs.;
• garlic - 5 teeth;
• savory to taste.

Step-by-step recipe for making ketchup:

1. Chop the tomatoes and onions, core out the apples, cut the middle with seeds for the peppers.
2. Pour a few tablespoons of water into vegetables and fruits, put on fire, boil until gruel.
3. Rub the mixture through a sieve, pour into a saucepan, dip the spices in a gauze bag, boil until thick.
4. Pour in sugar and salt, pour in vinegar, add squeezed garlic, chopped savory.
5. Pour the hot mixture into bottles (heated), tighten the lids tightly, put in a container for sterilization ( a large pot, tank), sterilize, then cool.

Preservation of hot tomato sauce with chili peppers

The popular "hot" sauce is prepared simply, with a minimum of ingredients; chili peppers will overpower all other flavors anyway. You can season it on a variety of dishes, with care. Chile goes well with pasta and its varieties, potatoes, rice, fish, meat. It is important to remember that if you intend to season a dish with this sauce, do not add pepper when cooking it, otherwise there will be a fire in your mouth. For hot sauce you need to take:

• fleshy tomatoes - 3 kg;
• chile (or Cayenne pepper) - 1-3 pods;
• salt - a tablespoon with a slide;
• sugar - 150 g;
• vinegar 9% - 50 ml;
• peppercorns, allspice and black - 10 pcs.

Cooking sequence:

1. Wash, cut tomatoes into slices, pour into a saucepan, put on fire (medium). Cook until soft, about 40 minutes, stirring all the time.
2. Cut and peel the chili, add to the tomatoes at the end of cooking. If a very hot sauce is desired, do not remove the seeds from the pepper. Pour in peppercorns, cook for 15 minutes.
3. Wipe the mixture with a sieve, using a wooden spoon or spatula. Skin, seeds, spices will not pass through the sieve. Grinding can be simplified by using a juicer that has the function of squeezing juice with pulp, or a conventional appliance, but then the peel from the tomatoes must be removed before cooking.
4. Boil the puréed mixture, season with salt, vinegar, sugar, pour the ketchup into jars or bottles, close.

From tomato juice with starch in a slow cooker

In the preparation of ketchup at home for the winter, starch is rarely used; housewives prefer to boil excess moisture without adding thickeners. Sometimes the obtained degree of consistency is not enough, for example, when baking pizza. The sauce may spread and the dish will be moist. Dish of the day will save homemade ketchup with the addition of starch. For him you will need:

• very ripe tomatoes - 5 kg;
• onions - 400 g;
• Apple vinegar- 50 g;
• sugar - a glass;
• allspice - 15 peas or 1-2 teaspoons;
• bitter pepper, garlic - to taste;
• starch - 2 tablespoons.

The sauce is prepared like this:

1. Squeeze out the tomato juice, preferably using a juicer, or you can scroll the tomatoes in a meat grinder with a fine grid, discard the pulp in a colander, and let it drain. Leave a glass of juice, pour the rest into the multicooker bowl, select the stewing mode.
2. Peel and chop the onion: use a meat grinder or puree in a blender.
3. Wait for boiling tomato juice, add onion puree. Simmer in a slow cooker for an hour and a half.
4. Pour salt, vinegar, sugar into the multicooker bowl.
5. In a glass of juice prepared earlier, stir the starch and pepper. While stirring the ketchup, pour in the mixture. When the mixture thickens, turn off the multicooker.
6. Pour into jars, swirl hot.

Thick homemade plum ketchup for meat

Ripe plums are the basis for a fragrant, sweet and sour sauce ideal for barbecue. In nature, this seasoning will be a huge success. The cook regulates the pungency of ketchup on his own, the recipe does not set a clear framework for how hot such a sauce should be. Everything is done based on the wishes of consumers, ketchup will not become less tasty from a decrease in the amount of pepper, the main ingredient of the sauce is plums, they set the tone. Ketchup composition:

• ripe plums - 5 kg;
• tomatoes - 1 kg;
• Bulgarian pepper - 500 g;
• garlic - 300 g;
• red pepper (hot) - to taste;
• so - 2 tablespoons;
• sugar - 300 g

Sauce preparation:

1. Wash the vegetables, remove the seeds of the plums.
2. Scroll plums, peppers, tomatoes in a meat grinder.
3. Place everything in a saucepan, cook for 2 hours, stirring occasionally.
4. Grate the garlic on a fine grater, or pass through a garlic press, add to the pan, cook for another 40 minutes.
5. Pour the ketchup into hot jars, roll up. Turn over the jars, wrap with a blanket until it cools.

Find out more recipes on how to cook delicious.

A quick recipe for tomato paste

Ketchup is cooked on hastily, with a minimum of ingredients. Store-bought tomato paste is more natural than factory-made ketchup. Read the label, choose a paste that contains only tomatoes and salt. Boiled tomatoes contain lycopene, this pigment is not destroyed by heat, is an antioxidant, good for the heart. Ingredients for "quick" ketchup:

• tomato paste - 100 g;
• seasonings: a mixture of dry herbs, garlic, black pepper - all together 50 g;
• salt - a teaspoon;
• sugar - 2 teaspoons;
• mustard (ready-made) - a tablespoon.

How to cook:

1. Dilute the paste with boiled water (about 200 ml).
2. Pour sugar, salt, seasonings into one glass, pour boiling water over, let it brew, pour into a paste.
3. Put on the stove, cook for 2 minutes on low heat.
4. Transfer to a processed jar. Store in refrigerator for up to three weeks.

Aromatic red currant ketchup with spices without vinegar

The national Georgian delicacy, tkemali sauce, is made from sour plums. Its classic unique taste is not easy to reproduce, there are modifications of the sauce, plums are replaced by some other sour fruits or berries, for example, red currants. If you want to bring the taste of ketchup closer to the classic tkemali, cilantro should be among the seasonings, add it to the ingredients below:

red currants (without green twigs) - 1 kg;

• water - a quarter glass;
• garlic - medium head;
• dry dill - 2 tablespoons;
• ground coriander seeds - 3 teaspoons;
• hot red pepper (ground) - 1.5 teaspoons;
• sugar - half a glass;
• salt - 2 teaspoons.

Preparation:

1. Put currants in a saucepan, pour in water, bring to a state of puree over low heat (do not bring to a boil).
2. Drain the liquid, taking a separate container, rub the berries through a sieve.
3. Mix juice and puree, put on fire, boil until thick.
4. Grind spices and herbs to a powder, add to mashed potatoes, salt, add sugar, cook for 5 minutes.
5. Pour into jars, cool.

Video: how to cook ketchup for the winter at home

Store-bought ketchups contain sodium benzoate. Manufacturers love this supplement because it prevents mold and yeast from growing, allowing the ketchup to be stored for a long time. A substance with such an effect contains cinnamon, cloves, mustard, cranberries, apples, if you see these components in recipes, be aware that they prevent the sauce from spoiling. For the same purpose, culinary experts use vinegar. Practical advice how to cook your favorite seasoning for the winter, you will hear in the video below, reproduced there step-by-step cooking ketchup at home.

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Discuss

How to make a delicious homemade tomato ketchup for the winter

Ketchup is one of the most universal sauces... It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, commercial sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round enjoy the taste quality product and at the same time not to give fabulous money for it, there is only one way out - to cook ketchup at home. If you do it right, then in your own organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to make delicious ketchup, it is not enough to choose suitable recipe, although a lot depends on him. It is very important to consider a few points.

• When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least somewhat damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in the beds: fleshy and aromatic.
• Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be whipped, wormy ones - these are not suitable for ketchup.
• Tomatoes and other foods, if required by the recipe, must be thoroughly chopped. The best way to do this - pass through a meat grinder, then rub the puree through a sieve. There is also an easier way - to pass it through an auger juicer, but it does not allow achieving such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

• tomatoes - 2.5 kg;
• granulated sugar - 125 g;
• cloves - 2 pcs.;
• black peppercorns - 20 pcs.;
• coriander - 10 pcs.;
• table vinegar (9 percent) - 40 ml;
• salt - 10 g;
• greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

• Wash the tomatoes well, cut off the stalks, cut each vegetable into 4 parts.
• Chop greens and place in a saucepan with tomatoes.
• Place the tomatoes in a saucepan and simmer for 20 minutes.
• After the tomato mass has cooled, rub it through a sieve.
• Bring tomato puree until boiling and cook until thickened. This will happen in an hour or an hour and a half. All this time, the mass should be mixed so that it does not burn.
• Fold the spices in cheesecloth or bandage, wrap them well so that they do not fall out during cooking, and dip them into the tomato mass.
• Pour in sugar and salt, pour in vinegar, boil for another 10 minutes.
• Take out the spice bag.
• Sterilize the jars, preferably small ones, and fill with hot ketchup. Seal with sterilized caps.

Homemade ketchup cooked according to traditional recipe, has a pleasant sweet and sour taste. It is not spicy at all, so it can even be given to children.

Spicy ketchup

• tomatoes - 2 kg;
• red bell pepper - 1 kg;
• carrots - 0.5 kg;
• onions - 0.5 kg;
• tomato paste (no salt) - 0.2 kg;
• vegetable oil - 0.15 l;
• chilean pepper - 0.15 kg;
• garlic - 100 g;
• Apple cider vinegar (6 percent) - 70 ml;
• sugar - 80 g;
• dry basil - 20 g;
• ginger - 50 g;
• corn starch - 50 g;
• ground coriander - 5 g;
• water - 1 l;
• salt - 20 g.

Recipe for the occasion::

Cooking method:

• Peel carrots, peppers and onions, chop, mince.
• Grind the basil to a powder.
• Combine the basil, onions and carrots.
• Pour the carrot-onion-pepper mass with water in the amount of 0.2 l, simmer for 10 minutes.
• Mince the tomatoes, garlic and hot peppers. If you want the ketchup to turn out sharper, you can not remove the seeds from the pepper, but grind it whole.
• Place the tomatoes, hot peppers and garlic over the carrots and onions, and simmer the vegetables together for another 10 minutes.
• Dissolve the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
• Cool the vegetable mass, then rub it through a sieve, beat the resulting puree in parts with a blender.
• Add spices, oil and vinegar, salt and sugar.
• Bring to a boil and simmer for 7 minutes.
• Dissolve starch in 100 ml of water.
• Pour the starch in a thin stream into the sauce, stirring it constantly, cook for a couple of minutes.
• Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

The ketchup made with this recipe has a spicy aroma and spicy taste quite spicy.

Spicy ketchup

• tomatoes - 0.5 kg;
• onions - 0.5 kg;
• sweet pepper - 1 kg;
• hot peppers - 0.2 kg;
• vegetable oil- 100 ml;
• table vinegar (9 percent) - 0.25 l;
• garlic - 7 cloves;
• black peppercorns - 7 pcs.;
• sugar - 125 g;
• salt - 5 g.

Cooking method:

• Grind the sweet and hot peppers along with the seeds.
• Do the same with the rest of the vegetables.
• Place the vegetables in a saucepan and cook for half an hour.
• Wrap the peppercorns in cheesecloth and lower them to the bottom of the pan.
• Pass the garlic cloves through a press and add to the vegetables.
• Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
• Boil to desired consistency and pour into sterilized bottles through a clean, boiled funnel.
• Close the lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will really appeal to lovers hot sauces and seasonings.

Classic ketchup

• tomatoes - 3 kg;
• sugar - 150 g;
• salt - 25 g;
• Apple cider vinegar (6 percent) - 80 ml;
• cloves - 20 pcs.;
• black peppercorns - 25 pcs.;
• garlic - 1 clove;
• ground cinnamon - a pinch;
• hot red pepper (ground) - on the tip of a knife.

Cooking method:

• Wash the tomatoes, chop finely, put in a saucepan and put it on low heat.
• Boil the tomatoes until they are one-third less in volume.
• Add sugar and cook for another 5 minutes.
• Add salt and cook for another 3 minutes.
• Wrap peppers and cloves in cheesecloth, put in a saucepan with tomatoes. Add pepper and cinnamon there.
• Boil for another 10 minutes and remove the pan from heat.
• When the mass has cooled, rub it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
• Crush the garlic and add to the tomato puree.
• Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized beforehand.

Ketchup has a versatile classic taste, which allows you to serve it with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

• tomatoes - 6.5 kg;
• garlic - 10 g;
• onions - 0.5 kg;
• sugar - 0.45 kg;
• salt - 100 g;
• ground cinnamon - 2 g;
• mustard (seeds) - 3 g;
• cloves - 6 pcs.;
• black peppercorns - 6 pcs.;
• allspice peas - 6 pcs.;
• vinegar essence (70 percent) - 40 ml.

Cooking method:

• Wash the tomatoes, making a criss-cross cut on each.
• Dip in boiling water, blanch for a couple of minutes, remove and transfer to a saucepan of cold water.
• Remove the skins from the tomatoes, cut each in half.
• Place the strainer in a clean saucepan. Take the seeds out of the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the wire rack and the juice gets into the pan. Wash the sieve.
• Return it to the pot and rub the tomato pulp through it.
• Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
• Pass the onion and garlic through a meat grinder.
• Place the tomato, onion and garlic puree in a saucepan, add all the spices, including cinnamon.
• Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mixture is about half boiled down.
• Add remaining sugar and cook, stirring, for 10 minutes.
• Pour in salt, pour in vinegar and boil for another 10 minutes.
• Pour the ketchup hot into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or closet.

Table ketchup is very aromatic, has a delicate texture and a spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

• tomatoes - 5 kg;
• Bulgarian pepper - 0.3 kg;
• onions - 0.5 kg;
• sugar - 0.2 kg;
• salt - 30 g;
• paprika - 10 g;
• table vinegar (9 percent) - 125 ml.

Cooking method:

• Wash the peppers, remove the seeds, cut into pieces and grind with a blender or meat grinder.
• Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water... When the tomatoes have cooled slightly, remove them from the water and peel them off.
• Chop the tomatoes and chop with a meat grinder or blender.
• Remove the husks from the onions, chop and chop in the same way.
• Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
• After bringing to a boil, reduce heat and simmer until the mass is optimal for ketchup consistency.
• Pour in paprika, boil for a couple of minutes.
• Pour in vinegar and boil for another 3 minutes.
• Pour into previously sterilized jars or bottles, close them with lids. The ketchup should cool down at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat again and again.

Homemade ketchup is delicious and useful product that keeps well and eats quickly. The variety of recipes allows you to make a tomato sauce for every taste.

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 make ketchup yourself at home, and it will be in no way inferior to the factory sauce. The main condition for making homemade ketchup is ripe, strong tomatoes. And for the color to be more saturated and beautiful, it is better to take sweet peppers of the same color with red tomatoes.

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.

Preparation

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

2. Then twist the peeled garlic in a blender.

3. Transfer the garlic to a bowl, cover with plastic wrap and leave until needed. Cut the stalks in sweet pepper, peel it of seeds and cut it in half.

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

5. Add chopped pepper and vegetable oil to a saucepan with tomato paste, put on big fire until it boils. Then add salt and sugar. After boiling, reduce heat and cook for another 40-50 minutes, remembering to stir. Ten minutes before the end of cooking, add vinegar, pepper and garlic to the sauce.

6. While the ketchup is boiling, you need to prepare the cans 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 factory-made ketchup bottles. 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 jars with the neck down and put in a warm place until they cool completely. Homemade ketchup is completely ready!

Note to the hostess

1. The hostess, feeling a lack of time, will probably think that 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. Grind them in one bowl of a blender so that the mass is completely homogeneous, it will not work. Such adjustments to the technology will affect the consistency of the 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, confiture, compotes and other primary preparations. The sauce is unpretentious in terms of packaging: it does not matter to him whether it is poured into a jar or into a wide-necked bottle. Glass bottles with secure screw caps should be stored well in advance, and you will need a long brush to rinse the inside clean before sterilizing. The only problem is how to put these containers upside down in the final stage? And here a resourceful woman will find a solution. For example, he will build a cocoon from an old blanket and place bottles in its folds. If toppled over, the soft cloth will prevent disaster.

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 it was a novelty, which, as it were, "brought us closer" to the Western way of life, then after eating it, many realized that the store one was 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 hand, 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 the 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, add sugar, salt, 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 is added to the 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 each of dry mustard and ground black pepper.
Salt to taste.

Choose which recipe you like best.

Information! You can also familiarize yourself with how to prepare.

Successful blanks!

It is probably difficult to find a person who would not like ketchup. The assortment of this beloved product is extremely wide. In any supermarket, there are many beautiful jars and packages on the shelves. But as soon as you look at the composition of store-bought ketchup, you involuntarily begin to remember school chemistry lessons. I don’t want to feed my family with such a “delicacy”, let alone children. Well, what about giving up your favorite dishes, which are already difficult to imagine without it? tomato sauce? Not worth it, because you can just make it with your own hands, at home. Of course, it will take a lot of time to prepare, but it will be worth it. Make homemade tomato ketchup and bell pepper it is possible for future use.

Ingredients

• Tomatoes - 2.5 kg
• Onions - 2 pcs. medium size
• Sweet peppers (preferably red) - 2 pcs.
• Garlic - 5 cloves
• Salt - 1.5 tbsp spoons
• Sugar - 100 g
• Vinegar - 50 ml
• Ground black pepper - 0.5 tsp
• Ground red pepper (hot) - to taste
• Greens - basil, dill, parsley (what is)
• Cinnamon - a pinch

From these products, approximately 1.3 liters of delicious ketchup is obtained.

Preparation

Let's prepare the tomatoes. You need to wash them, cut off the tails, "butts", cut the fruits into four parts and put them in a saucepan. Do the same with onions and peppers. Add garlic. Now you can put the pot on low heat. Wait for the tomatoes to juice, then the fire can be increased slightly. Make sure that the future ketchup does not burn, and for this, stir it more often.


When it boils, reduce the heat again and boil for an hour and a half with the lid open. The amount should be reduced by about half.


Let the mass cool, and then rub it through a sieve or gauze (previously ironed with an iron). Previously, you can send it to a meat grinder or use a blender, food processor. Add greens there as well. If there is a juicer, then pass the tomato mass through it, it will be much faster.

Pour the resulting juice into a suitable saucepan and put it on the fire again. When it boils, add salt, sugar, spices, boil for about half an hour and pour in the vinegar. Reduce the mixture to about half.


I sterilized the jars in the oven.


Pour the ketchup into sterilized glass jars, close them with lids, turn them upside down and wrap them with a towel.
You can store ketchup in the refrigerator or cellar.


Oven sterilization
Turn the oven to 140 °. Place the jars previously washed with baking soda on the wire rack. If they are wet, place them upside down, dry - down. After five to ten minutes, increase the temperature to 150 ° and again to 160 °. If you are pouring hot ketchup, then the jars should be hot. To prevent the glass from bursting, place a tablespoon in the container. Pour boiling water over the metal lids and leave for a few minutes.
Tip: add salt, sugar and spices in portions and try ketchup, because everyone has their own taste.