Homemade tomato ketchup for the winter is quick and fairly easy. Such a winter harvest is ideal for second courses, and it is also very often used during the preparation of goulash or ordinary gravy.
Delicious homemade preserves: tomato and apple ketchup
Essential Ingredients:
- red bell peppers - 4 pcs.;
- large ripe tomato - 1.7-2 kg (at personal discretion);
- apples of the Antonovka variety - 2 pcs.;
- large onions - 2 heads;
- dried cloves - 5 pcs.;
- ground cinnamon - 1/3 spoon;
- granulated sugar - 110 g;
- small table salt - 1 large spoon;
- hot red pepper - 1 pc.;
- vinegar 9% - 70 ml;
- ground black pepper - 1 dessert spoon.
The right choice of components
Homemade tomato ketchup for the winter will turn out to be fragrant and tasty only if ripe and fresh vegetables are used for such a sauce. That is why it is better to make the presented blank in the autumn season, when all the necessary components ripen on the beds.
Processing Vegetables For Sauce
Before you start making
homemade tomato ketchup for the winter, you should process each ingredient well. This requires washing, and if necessary, peeling all purchased vegetables. To make the
tomato sauce homogeneous and thick, it is recommended to use a meat grinder for its preparation. Thus, through the aforementioned kitchen device, the following vegetables must be skipped alternately: tomatoes, onion heads, apples, as well as hot and bell peppers.
Heat treatment
After all the components are ground into gruel, sugar, table salt, ground cinnamon and cloves should be poured into homemade tomato ketchup for the winter. Further, the ingredients need to be mixed well, put on a gas stove, bring to a boil and simmer over low heat for 120 minutes. After the specified time, the sauce must be removed from the heat, and then add 9% vinegar and black allspice to it. In this composition, the products must again be brought to a boil, and then proceed to lay out in jars.
The final stage in the preparation
In this section, we will talk in detail about how canning is done. Home-made ketchup must be poured hot into 750-gram cans, which before this must be sterilized along with the lids. It is advisable to carry out the procedure using a wide funnel. After the whole sauce is in jars, it must be tightly rolled up. Further, it is recommended to turn the blanks upside down and wrap the blanket tightly. In this position, it is advisable to leave the banks until the next day. After a day, ketchup can be removed to the cellar, refrigerator or just put in the kitchen cabinet. Such a blank should be stored no more than 12-15 months.
How to serve to the table
Homemade sauce is preferably consumed with main dishes. But if desired, such ketchup can be added to soups, goulash, gravy, etc.