Ketchup "Home"

Ketchup "Home"

Category: Blanks

Ingredients
ripe tomatoes	5 Kg
red bell pepper	0.5KG
bulb onions	0.5KG
sour apples	1 kg
garlic	1 goal
bitter pepper	1-2 pcs.
sugar	200 g
salt	60-80 g salt (to taste)
9% vinegar	100 ml
ground black pepper	1 tsp
cinnamon	1 stick
carnation	5 pieces.
allspice	2-3 pcs.
nutmeg	sky a piece

Cooking method

• Cut all vegetables into coarse 2 or 4 pieces, put in stainless steel. or an aluminum saucepan, pour 2 cups of water and put on fire. After 1 hour, put a cinnamon stick in a cloth bag of spices.
• Cook at low boil under a slightly open lid for 2 hours. Get the spices. Then pass through a screw juicer, add sugar, salt, they say. black pepper and boil for another 20 minutes. 10 minutes before the end, pour in the vinegar.
• While the ketchup is preparing, sterilize the jars and lids. Pour boiling.
• Here's a semi-finished product:
• 

Similar recipes

Kebab ketchup without fuss in a slow cooker (TATbRHA)

Ketchup Slavika (melanie)

Cinnamon ketchup (TATbRHA)

[Lazy ketchup]

Lazy ketchup



2 kg tomato
1-2 apples
2 onions
125g sugar
1/2 tsp red bitter, ground pepper
1 tbsp. vinegar 9%
salt

Twist the tomatoes, onions, apples in a meat grinder, with a fine mesh. Add the rest of the components.



Cook for 45 minutes. Pour into sterilized jars and roll up.

Delicious! (i.e. bon appetit!)

Ketchup comes out not spicy, you can eat with spoons. My mother has long exchanged pickled tomatoes for ketchup, she says that for their toothless this is what they need!
This recipe has been in our family since 1990. Since then, there have been many variations on the theme. But most importantly, I do not like tomato seeds - so I pass tomatoes, peppers, onions and apples through a juicer. I have it not electric, just a nozzle for a meat grinder, but the bones and peel are separated and puree is obtained.
And this year I have added 0.5 kg of apricot to ketchup. And the vinegar gave Apple 6%.

Do you add vinegar immediately, or at the end of cooking?

If the page is open, please tell me bitter or sweet pepper? Are the apples preferably sour or not? Very try hunting !!!

Do you add vinegar immediately, or at the end of cooking?

This is the case with vinegar. In the original version, its 1 tbsp 9% and it is added at the very beginning. We tried to give vinegar at the end of cooking, then it should be almost half less. Today, blocky vinegar gave 1 glass of 6%, 15 minutes before the end.
If the jars are well sterilized, the lids are boiled, it is great. There were cases that a forgotten jar stood for 3 years.

bitter or sweet pepper? Are the apples preferably sour or not?

Red pepper, bitter. Thank you for asking, I will now clarify in the recipe.
If someone does not like spicy at all, I recommend sprinkling pepper in small portions, always tasting it.

And the apples are preferably sour.

I will be very glad if you like it!

What is a SCREW juicer? And what to do without it? Tell me please!!!
I have a regular one, but if you pass through it, there will be one juice without pulp

[Maccaronca]

Maccaronca, a screw juicer is a juicer mainly for tomatoes, it is arranged according to the principle of a meat grinder (the auger is like a meat grinder, but long and a mesh on it), separates tomatoes from seeds and skins. If it is not there, then you can skip the boiled mass through a meat grinder. Then it will turn out to be something like adjika in consistency (the taste will not suffer from this). And if this does not suit you, then you can grind it through a coarse sieve. I think that chopped and boiled will rub off without much difficulty. But you get a real natural homemade ketchup.

P.S.I have such a juicer from the domestic combine "Mriya", once I saw in a home appliance store a screw juicer was sold separately for a meat grinder to Brown or Bosch. I do not remember exactly.

Yelenka69 thank you very much for the ketchup recipe for a long time looking for: flowers: The process is time-consuming because not everyone was happy to have a screw juicer :) for this reason I had to skip the same portion of the future ketchup through the juicer 4 times - the result was very pleased

Thank you very much for your answer and advice! : flowers: I'm just passing it through a meat grinder. and then I will go through a sieve. But the screw thing is now my dream. And from such a number of ingredients, what is the output of the finished product? (I wonder how many jars of 440 grams should be re-set?)

[Crosby]

Crosby, to your health and may it be delicious!

Macaroni, I will not tell you for sure, because the last time I slightly increased the number of ingredients. Look at the capacity of your pot. I think about 5.5-6 liters (taking into account boiling and waste)

Dear Iskusnitsa, I made ketchup according to your recipe, well, what can be said seems to be not bad, but in my opinion the sweet and sour balance is not observed, the taste is 70-80% sour - you feel vinegar, I poured 1 tbsp according to the recipe. vinegar. I was disappointed. I recommend contacting the moderator to correct the recipe for how you later recommended 1/2 cup of vinegar, so that no one flies in like me.

[Gaby]

Gaby, try it according to my recipe, it certainly won't be sour. For about 7 kg of vegetables - only 100 ml of vinegar. The taste is harmonious! The recipe has been tried and tested over the years and by many tasters.
P.S. You can try half a portion.

Dear Iskusnitsa, I made ketchup according to your recipe, well, what can be said seems to be not bad, but in my opinion the sweet and sour balance is not observed, the taste is 70-80% sour - you feel vinegar, I poured 1 tbsp according to the recipe. vinegar. I was disappointed. I recommend contacting the moderator to correct the recipe for how you later recommended 1/2 cup of vinegar, so that no one flies in like me.

I am very sorry that you are disappointed. But since we have been making and making ketchup according to this recipe for many years, I think that let everything be in the recipe as it is. Yesterday I specially called a friend (she was making ketchut the other day, in proportion to 1 glass of vinegar) I asked about the result. She is pleased. So it's still a matter of taste.

Girls try my version of homemade ketchup.
This is a recipe for 2.5 kg of tomato, if you want more, then double all the products.
So, the necessary products:
-2.5 kg tomato (any, even crumpled and substandard)
-70-140 grams of sugar (depending on your preferences)
-20g salt
-1/4 ground black pepper
- cinnamon on the tip of a knife
-6-8 peas of allspice
-4-5 pcs cloves
- 3 cloves of garlic
-40.0 ml vinegar 9%

Rinse the tomatoes, pass through a juicer (you can use a blender, but then the consistency will be grains, at least I got tomato puree with a juicer) Then add sugar, salt, pepper, cinnamon, sweet peas and cloves, wrap them in a bag and add to the tomatoes and boil this volume by 2 times. Remove the bag of cloves and peas, add garlic, mashed with a little salt and vinegar. Boil for another 5-7 minutes. Pour into sterilized jars under the lid. The total volume comes out 1-1.2 liters. Turn the banks over and wrap them up.

[Elenka69]

Elenka69 , yesterday made ketchup according to your recipe. There were about 3 kg of tomatoes. Only we blend everything first, and then we cooked it. While the smell was boiling, um, they choked with saliva. One thing is bad, little happened
Really delicious. Thank you very much. Here is the remainder (which was not included in the jars), for some reason the color in the photo is not very good, in fact, the color is beautiful. True true

Oh, I forgot to say, I took apple cider vinegar

[nakapustina]

nakapustina, I'm glad that the recipe came in handy and you liked it! Thanks for the photo, the color and consistency are great!
I wonder if your ketchup did not burn during the cooking process? I don’t cook like that, because I’m afraid that it will stick to the bottom of the pan.

and I have a question about ketchup.
One of the biggest drawbacks of homemade ketchup is its liquid consistency. like tomato juice. I do not like this. how do you deal with it?

Sweetka! Cutting the tomato, remove the middle with the liquid. Other methods did not work for me. And there were many different attempts.

I wonder if your ketchup did not burn during the cooking process? I don't cook like that, because I'm afraid it will stick to the bottom of the pan.

No, nothing was burnt. Everything worked out great, even though I didn't cover the pan with a lid. At first there was a whole pan, and then the ketchup was boiled in half, so it turned out not liquid.

[sweetka]

and I have a question about ketchup.
One of the biggest drawbacks of homemade ketchup is its liquid consistency. like tomato juice. I do not like this. how do you deal with it?

sweetka
My ketchup is quite thick according to this recipe. The excess liquid is boiled down, the presence of apples also gives it thickness.

oh I make a similar sauce. only 4 kg tomato 400 gr apples and onions. without pepper. sahaoa in the recipe is also 200 gr, but I put less and then sweetish. and I have vinegar and salt in spoons. to drink with the lid open for 1.5 hours, it turns out somewhere 7 cans of 0.5. but this is approximate. Last time I cooked for 3 hours, it became thicker and tastes richer. and 5 jars came out. cool sauce. I put vinegar and everything else in the beginning. so by prescription. and without garlic for me. I pass a tomato through a juicer. and onions in a meat grinder.

Good day! I wanted to make ketchup (Yelenka has a very interesting recipe) and questions arose:
1. After boiling the ketchup for 1 hour, then adding the spices and boiling for another 2 hours or 1 hour?
2. Should you roll up the lids or should it stand in the refrigerator?

[Vafelka]

Vafelka, I re-read my recipe, you can really understand how it seemed to you in another way.

1. After boiling the ketchup for 1 hour, then adding the spices and boiling for another 2 hours or 1 hour?

In total, it is necessary to cook for 2 hours.

2. Should you roll up the lids or should it stand in the refrigerator?

I wrote in the recipe that the ketchup must be boiled for about 20 minutes, during this time add vinegar, salt, sugar, pepper and pour boiling water into sterile jars, close the boiled lids tightly, then wrap the jars in a blanket until they cool completely. You can store it for a long time at room temperature. so-re. I still have leftovers of ketchup from last year, everything is OK with the jars.

Thank you for your vigilance!

Good luck to you!

[Elenka69,]

Elenka69, thanks for the recipe! It turned out sooo delicious! There are no photos yet, because everything that was left in the pan was eaten instantly, as soon as it cooled down. Chopped with a blender, added herbs

[Pinagri]

Pinagri, for health! And thank you for your feedback and attention to the recipe!

Elenka69, thanks for the ketchup recipe !!! It turned out awesome, straight real ketchup, only runny. Maybe it will stand and get thickened. I did a half portion, now I think I still need to make a whole portion. Thank you!!!

[Sonata]

Sonata, you are welcome!
Hot (warm) can be thinner, but will cool down. will definitely get thicker.
In the next. cook for another half hour and it will be thicker.

[Elenka69]

Elenka69 , and mine have already eaten all the ketchup So I regret that I made half of the portion, and the peppers and tomatoes have already risen in price Thanks again for the recipe

[nakapustina]

nakapustina, thank you for your feedback too!
Sorry. of course. there is no way to repeat. In the next. year create one more at once.

I want to cook ketchup. I wanted to clarify the garlic and hot pepper should I put all the vegetables at once?

[krapivka]

krapivka, I put both garlic and bitter pepper at once. Can be added at the end if you want a brighter garlic flavor, but the pepper just boils down better when placed in the beginning. It doesn't matter, just boil it at the end of 15 minutes, so that they are not raw and the ketchup does not ferment.
Good luck to you!

Thank you Elena for the recipe.I regret that I found it only this year. I have already prepared 10 liters. And I will cook some more. I liked it very much, and the preparation is simple. Thank you!!!

[Topolinka]

Topolinka, for good health!
Thank you for using my recipe.

and I have a question about ketchup.
One of the biggest drawbacks of homemade ketchup is its liquid consistency. like tomato juice. I do not like this. how do you deal with it?

If you boil it down, then it turns out like a tomato paste, I do it wrong, first everything in a meat grinder: apples, onions, peppers, all this can be increased in composition by 2-3 times - the taste does not get worse, tomatoes - through a juicer, and for 10 years I never got it like juice

Lenochka! Thank you very much for the recipe! I made a test batch for three small bottles, it turned out very tasty ketchup!
True, I put everything on the eye, but I tried to keep the proportions. I have plum mixed with thorns, very sour, so I did not add vinegar. I added a little more dry ginger.
Thank you so much! I have lost a recipe with approximately the same composition, so I am very grateful to you !!! I plan to make a full batch according to the recipe!

[Rada-dms]

Rada-dms, Olenka, thank you for your feedback and attention to the recipe. Ketchup is delicious, to me it somehow reminds me of Krasnodar sauce in a good performance. Haven't cooked it for a long time. For the last few years I have been preparing ketchup according to another recipe, just with plums, try it.
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=178421.0

[Elenka]

Elenka, Helen !!! I just cooked according to the recipe with plums !!! I confused this at night and squeezed a review here !!! I'll fix it now !!!

I had such a thought ...

Thank you very much for the recipe! The taste is amazing, really reminds of Krasnodar sauce

[gaf86]

gaf86, thanks for the tip!
Truly homemade Krasnodar sauce.

[Elenka]

Elenka, I prepared ketchup according to your recipe last year. Very tasty, everyone liked it! This year I am doing twice as much. One portion is already in the jars, the second is boiling just today.
Thank you very much for the recipe !!!

[Spring]

Spring, thank you too, I am pleased. Good health!

[Elenka]

Elenka, Lena, I only have 6% vinegar. Can I use it and how much, if so?

Lena, of course you can. Increase the quantity by 1.5 times.

[Elenka]

Elenka,
Thank you, I will do it now)

[Elenka]

Elenka, thanks for the recipe!
I made a tomato from 3 kg. First, I ran the vegetables in a meat grinder on the smallest grid (I don't have an auger on my farm). For me, the consistency turned out to be too grainy. I had to work with a submersible blender. At the exit - 5 cans of 0.4 and one - 0.5. Very tasty, the ketchup is thick and fragrant. One problem - to try it, I had to lick the pan, since all the ketchup was "packed" in jars to the last drop.

I was in Zaporozhye many years ago, rested on Khortytsya. It was a very beautiful and memorable vacation, one of the vivid memories from a distant happy childhood

[ElenaBK]

ElenaBK, thank you for your feedback! I am pleased that the ketchup tasted right! I also advise you to try to make at least part of the serving tomato ketchup with plums - my favorite. (search in my profile, it's hard to insert a link from the phone)

Thanks for the kind words! Come again!

[Elenka]

Elenka, thanks for the recommendation. I will definitely find this recipe!