Thick ketchup for the winter. Ketchup at home for the winter: tasty, tomato, classic, spicy, sweet, Bulgarian
Ingredients
- Tomatoes – 2.5 kg
- Onions – 2 pcs. medium size
- Sweet pepper (preferably red) – 2 pcs.
- Garlic – 5 cloves
- Salt – 1.5 tbsp. spoons
- Sugar – 100 g
- Vinegar – 50 ml
- Ground black pepper – 0.5 teaspoon
- Ground red pepper (hot) - to taste
- Greens – basil, dill, parsley (whatever you have)
- Cinnamon - a pinch
These products yield approximately 1.3 liters of delicious ketchup.
Preparation
Let's prepare the tomatoes. You need to wash them, cut off the tails and butts, cut the fruits into four parts and put them in a pan. Do the same with onions and peppers. Add garlic. Now you can put the pan on low heat. Wait until the tomatoes release their juice, then the heat can be increased slightly. Make sure that the future ketchup does not burn, and to do this, stir it more often. 
When it boils, reduce the heat again and simmer for an hour to an hour and a half with the lid open. The quantity should be reduced by about half. 
Let the mixture cool, and then rub it through a sieve or gauze (pre-ironed with an iron). You can first put it in a meat grinder or use a blender or food processor. Add greens there too. If you have 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 back on the fire. When it boils, add salt, sugar, spices, simmer for about half an hour and pour in vinegar. Reduce the mixture by 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 in a towel.
You can store ketchup in the refrigerator or cellar.
Sterilization in the oven
Turn the oven to 140°. Place the jars, previously washed with soda, on the grill. If they are wet, place them upside down, if dry, place them upside down. After five to ten minutes, increase the temperature to 150° and again to 160°. If you pour hot ketchup, the jars must be hot. To prevent the glass from breaking, 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 parts and taste the ketchup, because everyone has their own taste.
Interesting recipes for making homemade ketchup with the addition of apples, try making it for the winter.
Homemade ketchup using this recipe is undoubtedly worth making, 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 consistency. And if you are an avid summer gardener, then you probably have a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These same apples, which you have already eaten, and made jam from, but they still don’t run out, so add them to this sauce along with the 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 prepare it even in winter, in the absence of fresh tomatoes, by replacing them with tomato juice.
You can cook this ketchup in a 6-7 liter saucepan. You will also need a meat grinder, a colander with a mesh and a second pan to grind the tomato mixture into.
From this amount of products you will get about 3 liters of ready-made 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.
- cloves 10 pcs
- vinegar 9% 1 glass (glass volume 200 ml)
Peel and wash the onions, wash the tomatoes and apples, remove the cores from the apples, there is no need to peel them - everything needs to be ground using a meat grinder. If you like it spicy, add hot pepper (I don't). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pan on the divider. Stir and make sure the mixture does not burn.
Strain the tomato mixture through a mesh colander to remove the skins of the tomatoes and apples.
Add sugar, salt, vinegar, ground black pepper, cinnamon and cloves to the pureed mass. Cook everything for 20 - 25 minutes.
Cinnamon and cloves are two spices with a very unique smell and taste. They are the ones 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.
The finished 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 in ketchup.
The aroma of this ketchup will fill your home for a long time, causing the appetite of all household members. And of course, such a 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 the canned food.
- 2.2 kg of tomatoes;
- 300 gr. light onions;
- 600 gr. autumn apples;
- 100gr. garlic cloves;
- ½ pod of hot pepper;
- 30 ml vinegar 9%;
- ground black pepper, suneli hops and dried basil - according to the taste and desire of the household;
- 1 tbsp. l. coarse table salt.
Wash all vegetables, dry, grind in a meat grinder along with apples, after cutting them into small pieces.
Drain everything into a large saucepan and simmer over low heat for at least an hour.
Add crushed garlic, spices and vinegar to the mixture and simmer again over low heat for 60 minutes.
Let cool slightly and grind through a thick sieve for greater homogeneity.
Pour into prepared jars, cover with lids to seal.
Sterilize the finger-licking tomato and apple ketchup in a water bath for 10 minutes from the moment the water boils in the sterilizer.
Take it out, roll it up, turn it over. Insulate and after a day put it in a pantry or cellar.
Recipe 3: tomato and apple ketchup with onions (with photo)
Delicious ketchup for the winter can be prepared from tomatoes and apples with the addition of onions, bell peppers and spices.
Today I offer a recipe for current consumption and for winter preparations in small quantities. For canning in large quantities, I use a different technology: I put the tomatoes through a juicer and then boil the juice. This way I get 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 is that grains remain in the finished product, and after boiling you still have to work hard to remove the skin from the fruit. This is not difficult, but only if there are few products.
- Onion - 1 pc. (about 100 g)
- Apples - 1 pc. (about 100 g)
- Bell pepper - 1 pc. (about 120 g)
- Tomatoes - 1.25 kg
- Salt - 1-1.5 tsp.
- Sugar - 1.5-2 tsp.
- Cloves - 5 pcs.
- Cinnamon - 0.5 tsp.
- Ground black pepper - 0.5 tsp.
- Vinegar - 1.5 tbsp.
The products I have today are 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 them less; if the tomatoes are watery, then the liquid will need to evaporate for more time.
The advantage of this cooking method is that the preliminary preparation is simple. Cut the peeled pepper in half or into 4 parts. Onions can be cut the same way. And there is no need to chop tomatoes and apples finely; it will be easier to remove the skin from large parts.
We put all this abundance into the multicooker bowl and set it on the “Stew” 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, and put the lids inside this kettle.
After two hours, open the multicooker. We will see that the vegetables have boiled, and the skins of tomatoes and apples have peeled off almost everywhere. It is very easy to remove by simply prying it with a fork.
Using a blender, puree the mixture, chopping all the vegetables. Add cloves, cinnamon and ground pepper.
We continue cooking. The “Quenching” program can be replaced at this stage with the “Frying” program. Here, look at your model to see which program is most conducive to boiling the mass and boiling away excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. Taste and, if necessary, add more salt and sugar.
Place the hot mixture into jars.
Screw on the lids.
Turn it over.
Ketchup with apples for the winter is ready. Hide it 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 probably become one of your favorite additions. You can easily add it to pizza, stew meatballs in it, or serve it with meat or vegetables. You can always find a use for it, since both adults and children love this ketchup.
It is very useful to put away homemade ketchup for the winter, since the store-bought product can only boast a richer taste, however, this effect is achieved due to emulsifiers and flavoring additives. It’s no secret that they negatively affect the body as a whole, so it’s better to avoid such ketchup, giving preference to a homemade product.
The advantage of homemade ketchup with apples and bell peppers 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, onions are often added to this appetizer to make it more piquant, 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 snack, you can grind the tomatoes using a meat grinder or blender, and then strain off some of the excess liquid, using only the thick tomato to make ketchup.
You can find detailed recommendations for preparing 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 also carefully read this recipe. Everyone will love your homemade no-cook ketchup, and you can also store it away for the winter.
- tomatoes - 1 kg
- apples - 2 pcs
- garlic - 1 piece
- 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 them into large pieces to make them easier to chop.
Wash the apples, remove the stem and cut them into slices, removing the core and seeds. Place the apple slices in the same container where you placed the chopped tomatoes. All this must be crushed together so that the ingredients mix better with each other.
After this, grind the tomatoes in a meat grinder or using a blender and use the method we gave in the description if you want to make the ketchup thicker. Make sure that there are no apple or tomato peels left in the resulting liquid mass. To prevent its appearance in ketchup, pass it through a sieve.
Now you need to wash the bell pepper, cut it into several pieces, then remove all the seeds and add the vegetable to the tomato and apple puree. Take a blender and puree 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 there is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.
Since there is no need to cook ketchup with bell peppers and apples, select suitable containers in which it will be convenient to store the snack, and place your ketchup in them. If you want to close it for the winter, then you should add just a little 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 love this recipe precisely because of the addition of apples. They give it a special taste. If you like sweet sauce, then take sweet varieties of fruit. If you take the sour ones, you will get something like Heinz.
- Tomatoes - 3 kg
- Apples - 500 gr
- Onions - 250 gr
- Salt - 1.5 tablespoons
- Sugar - 1.5 cups
- Apple vinegar - 50 gr
- Ground pepper - to taste
Wash all vegetables and fruits and cut into small pieces. Peel the onion first.
Place on the fire and cook until the onion becomes soft.
Then puree everything with an immersion blender. Then cook on fire until the desired thickness. Approximately 50 minutes. And don't forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix everything properly.
Place the finished sauce into sterile jars and screw on the lids. Turn it over, wrap it in a towel or blanket and leave it for a day to self-sterilize. Then put the blanks in your storage.
Recipe 6: ketchup with apples and tomatoes through a meat grinder
This time I want to offer you ketchup with apples for the winter at home, which turns out simply delicious.
I want to tell you how to prepare excellent ketchup, to 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 can’t imagine how delicious it turns out! This homemade ketchup can be served with baked meat or added to vegetable stew, although my husband sometimes gets so carried away that he quietly eats a whole jar by simply 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 laurel leaf – 3-4 pcs.,
- citric acid (crystalline) – 1/3 tsp.
The technology for preparing ketchup is simple, there are few processes, but the most labor-intensive is the preparation of tomatoes. To do this, we sort through them; if there are any that are crushed or damaged, then we throw them away. If the fruit has slight external damage, simply cut it out. Then we wash the fruits and wipe them 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 pod, and then grind them on a grater.
Combine tomato puree and apple mass and mix.
Then add granulated sugar.
Add salt, as well as clove buds and ground cinnamon.
We also add laurel leaves.
Boil the mixture at low boil for 2.5 hours. Then add citric acid.
And boil the ketchup for another 10 minutes.
Now we transfer it into dry, treated jars and immediately roll them up. As usual, turn them upside down and be sure to cover them thoroughly with a blanket so that the ketchup cools longer.
A day later we take the jars into the cellar. Bon appetit!
Recipe 7: ketchup with apples at home
Ketchup is great for various main courses, shish kebab, 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 confident in its quality composition, because no preservatives are used for the preparation, except 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
Wash vegetables and fruits.
Wash the tomatoes into slices, add apples after removing the core. Peel the onion, cut into 4-6 parts and place in a container with tomatoes and apples.
Let it cook over low heat. 2.5 hours should pass from the moment of boiling.
Remove from heat, wait until it cools, and rub through a sieve or pass through a juicer. This procedure is mandatory if the mixture cannot be passed through a meat grinder to the desired ketchup consistency.
Once passed through a juicer or rubbed through a sieve, put the mixture back on the fire. After boiling, add salt, sugar, vinegar, spices and turn the heat to low.
Cook after boiling for 2 hours, stirring occasionally.
When the viscosity of the ketchup reaches the desired level, pour it into jars and roll it up.
Recipe 8: ketchup from tomatoes, plums and apples (step by step)
I want to share a simple recipe for delicious tomato ketchup with plums and apples. This homemade ketchup will never compare with store-bought ketchup - it is natural, without additives, thickeners, starch or preservatives. Ketchup is perfect for meat, poultry, pasta, for making pizza, hot sandwiches and more... This preparation will always come in handy and add variety to 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 pcs.;
- nutmeg - ½ tsp.
Wash the tomatoes and cut into large slices. Peel the bell pepper from seeds and cut into 4 parts. Remove the hot pepper from the stalk.
Core the apples and cut into slices.
Cut the plums into halves and remove the pits.
Peel the onion and cut into 4 parts.
Pass tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and cook on the stove.
Let the mixture boil and simmer 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 fabric bag so that you can easily remove them later when they give off their taste.
Pour in vegetable oil.
Cook homemade ketchup over low heat until it becomes thick and excess moisture has evaporated, 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 using a slotted spoon or simply remove the cloth bag. Blend the mixture with an immersion blender.
The mass will thicken well when whipped with a blender, since the recipe contains apples, and they are rich in pectin. The ketchup will acquire a characteristic consistency and will stick tightly to the spoon without dripping.
While the ketchup is cooking, prepare the jars. We wash the jars with hot water and soda or sterilize them with steam (hold the jar over the steam coming out of the kettle spout and scroll on all sides), separately dip the lids in boiling water.
Pour hot tomato ketchup, prepared with the addition of plums and apples, into jars and twist. From this amount of products we got 3 jars of 0.7 liters each and a little was left for testing.
Preparing ketchup for the winter is very important, because it will allow you to do without store-bought sauce, practically until the new harvest.
How to make a substitute for store-bought ketchup. Today I will show that preparing ketchup for the winter is a very simple task and can be done by anyone, even a young housewife. But homemade ketchup for the winter is no match for store-bought ketchup both in taste and in terms of its benefits to the body.
Ketchup came to replace tomato sauce 20-25 years ago. If earlier it was a novelty that seemed to “bring us closer” to the Western way of life, then after eating it, many realized that the store-bought one was not as good as was commonly believed. A little later, housewives realized that preparing ketchup for the winter is a simple matter, but the product turns out 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 intended - no starches. Homemade ketchups have only one drawback - they are so tasty that they run out quickly, so I advise you to prepare more - your family will appreciate the effort in winter.
Homemade ketchup for the winter - what you need
Ketchup Classic
Ingredients:
Tomatoes – 3 kg.
Sugar – 150 g.
Vinegar 6 percent – 80 g.
Salt, preferably non-iodized – 25 g.
Cloves – 20 buds.
Peppercorns – 20 pcs.
Garlic – 1-2 cloves.
Cinnamon – 1/3 teaspoon.
Hot red pepper - on the tip of a knife, maybe a little more if you like it spicy.
Preparing ketchup:
Wash the tomatoes, remove the stems and chop finely.
Place on the fire; when it boils, reduce the heat, cover with a lid and simmer until the volume is reduced by a third.
Then add sugar, cook for another 5-10 minutes, stirring, add salt, let simmer for 2-3 minutes, add spices and keep on fire for another 10 minutes.
Remove, cool slightly so as not to burn yourself, rub everything through a sieve or fine colander.
Put the resulting puree back on the fire, bring to a boil, add vinegar and turn off.
Place everything in sterilized jars and roll up the lids.
Spicy ketchup
Ingredients:
Tomatoes – 6 kg
Garlic – 8-10 cloves.
Onion – 2-3 medium heads.
Sugar – 2 full glasses.
Salt – ½ cup.
Mustard – ½ tsp.
Cinnamon – ¼ tsp.
6 pieces each of cloves, black peppercorns, sweet peas.
Vinegar 9% – 350 ml.
Preparation:
Blanch the tomatoes - cut them crosswise and dip them in boiling water for a minute, and then in cold water, after which the peels can be easily removed.
Chop the tomatoes and grind in a blender. Add onions and garlic there.
Grind the spices. You can do this in a coffee grinder, but it’s better in a mortar - it’s better to preserve the aroma.
Add spices to the tomato puree, add sugar and salt, and put on fire.
When it boils, reduce the heat and simmer until the mass is reduced by half. Add vinegar, let it boil, then roll it hot into sterilized jars.
Homemade ketchup for the winter - spicy
Ingredients:
Tomatoes – 3 kg.
Onion – 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.
Preparation - according to any of the above recipes. All ketchups are cooked approximately the same, the only difference is in the ingredients.
Simple ketchup for the winter
Ingredients:
Tomatoes – 5 kg.
Onion – 3 pcs.
Sugar – 1 glass.
Salt – 3 tbsp. spoons.
Vinegar 9% – glass.
Black peas – 1 tsp.
Cloves – 1 tsp.
Cinnamon – 1 tsp.
Celery seeds – ½ tsp.
Homemade ketchup for the winter with pepper
Recipe No. 1
Ingredients:
Tomatoes – 3 kg.
Garlic – 10-15 cloves.
Sugar – 1 glass.
Salt – 1 tbsp. heaped spoon.
Bell pepper – 10 pcs.
Hot pepper – 1-3 pods (to taste).
Preparation
It is also prepared by grinding tomatoes and peppers in a blender or passing through a meat grinder.
Recipe No. 2
Ingredients:
Tomatoes – 0.5 kg.
Onion – 0.5 kg.
Sweet pepper – 1 kg.
Hot pepper – 2 pods.
Garlic – 7-10 cloves.
Sunflower oil – ½ cup.
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 No. 3
Ingredients:
Tomatoes – 2 kg.
Bell pepper – 0.5 kg.
Onion – 0.5 kg.
Sugar – 1 glass.
Olive oil – 1 cup.
1 tablespoon each of dry mustard and ground black pepper.
Salt - to taste.
Choose which recipe you like best.
Information! You can also see how it is prepared.
Good luck with your preparations!
Many people guess that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, but it’s quite difficult for me to stop using it. Therefore, while the fresh vegetable season is in full swing, I suggest preparing homemade tomato ketchup for the winter. You'll lick your fingers - it turns out so delicious. When sealed, the seasoning can be stored for more than 1 year, but when opened, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don’t worry, a half-liter jar “disappears” in a few days.
The simplest and most delicious homemade ketchup for future use
Meat, potatoes, pizza, and even a piece of regular bread with this sauce tastes much better! Try it! I guarantee you will lick your fingers and ask for more. Fresh tomatoes + classic spices = excellent results.
Thank you very much for the recipe, mom Larisa!
Ingredients:
Exit: approximately 1.25 liters of finished sauce.
How to make delicious homemade tomato ketchup for the winter (you'll lick your fingers):
To make a lot of thick sauce, use only well-ripened, fleshy, not watery tomatoes. Unripe ones will only produce a large amount of juice, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small slices. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Add to tomato slices and stir. Cover with a lid. | 
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Place on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately release their juice, so they won’t burn. | 
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To bring the tomato base until smooth, use a metal sieve. Rub soft vegetables through it. The result will be a smooth puree without seeds or skin. Wipe as thoroughly as possible - more pulp will end up in the bowl. | 
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Pour the vegetable mixture back into the bowl (saucepan). Do not cover with a lid. Bring to a boil. Cook over low heat until the ketchup reduces by 2-2.5 times. | 
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Place ground cinnamon and pepper, as well as whole cloves and coriander seeds, on gauze folded several times. Tie the ends and make a pouch. Dip into boiling puree. Spices will give off their aroma, but at the same time they will be completely easy to extract from the finished product. | 
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Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the specified time, remove the bag of spices. | 
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Prepare jars (special bottles). I have accumulated a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Regular liter (half liter) jars will also work. Sterilize jars (bottles). Boil the lids. Lay out the hot workpiece. Roll up. Turn it over and check if the preservation is leaking. In this position, wrap the jars. | 
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After cooling, hide it in a dark pantry or cellar for the winter. Store opened ketchup in the refrigerator. But after opening it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than the store-bought product. | 
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Making aromatic ketchup from tomatoes and apples for the winter
It is difficult to imagine the combination of apples and tomatoes in their raw form. But in this sauce they “get along” perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. I advise you to try it.
Required Products:
Exit: about 1.5 liters of workpiece.
Plan for preparing ketchup from tomatoes and apples, preparing for future use (for the winter):
Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the rough part of the tomatoes. Cut into slices. Remove seeds and stems from apples. There is no need to remove the peel. It contains pectin - a natural thickener that will allow you to obtain the ideal consistency in a short time. | 
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Grind all chopped components using a blender (meat grinder). Was the mass not completely homogeneous? Do not worry. After cooking, small pieces of vegetables will become soft and easily pass through a sieve. | 
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Pour into a deep heat-resistant container. Place on medium heat. Once boiling, reduce heat. Cook covered, stirring every 10-15 minutes, for about 1 hour. | 
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Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away. | 
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The most difficult stage is rubbing the boiled mass through a sieve to obtain a uniform consistency. But every minute of the time spent is worth it: homemade ketchup made from tomatoes and apples turns out very appetizing, you’ll just lick your fingers. After trying a spoon, I decided that it should be stored for the winter not in jars, but in buckets. Return the pureed sauce to the cooking vessel. | 
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Add sugar, salt, vinegar, ground pepper. It is advisable to grind the peas in person. What is sold in bags contains a lot of small debris and does not have a special aroma. Also add spices that make regular red tomato sauce like real ketchup. It's clove and cinnamon. You can add whole cloves and remove them at the end of cooking. Otherwise the aroma will be too concentrated. Or take just 2-3 cloves and grind them with pepper. Stir. Cook after boiling for another 5-7 minutes until you achieve the desired consistency. If desired, add other seasonings - hot pepper, coriander. | 
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Wash the jars (bottles). Sterilize or pour boiling water over it several times. Place on a kitchen towel to drain. Fill the container. Roll up with sterile dry lids. Cool upside down under a spare blanket. | 
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After cooling, hide it for storage in a cellar, pantry, or refrigerator. You open a jar of this real ketchup in winter and enjoy the natural smell of tomatoes and spices. And the taste will rock you - not only do you want to lick your fingers, but you also want to bite off your tongue with pleasure. | 
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Spicy thick ketchup with garlic
It's hard to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bell pepper adds a special note, garlic adds a slight heat, and Provençal herbs add a Mediterranean aroma.
Required:
Exit: about 1.75-2 l.
How to cook:
Straining sauce components through a sieve is not the easiest or most enjoyable task. Especially when you plan to prepare a large amount of preserved food. Is there a special attachment for a food processor? You're very lucky. I don’t have such an attachment, so I decided to make my task easier and conduct an experiment. Tomato skin contains the main amount of pectin - a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it out and peeled it off. Wiping the pulp of tomatoes is faster and easier. The sauce thickened well, by the way. To separate the pulp from the skin, blanch the vegetables. Make a crosswise cut. Place in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin will come off easily. Cut the tomatoes into large slices. | 
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I also decided to peel the bell pepper from the film. So I baked it in a heat-resistant bag. By the way, you can put raw pods and ignore what I write in this paragraph. Wash the vegetable. Place it in a baking bag. Place in an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove the tails and seeds. Remove the skin. Cut as desired. | 
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I used sweet lettuce onions. But regular, yellow, white will also do. Clean the bulbs. Divide each into 4-8 parts. | 
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Grind the ingredients with a blender or meat grinder. | 
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For cooking, use dishes with a thick bottom so that the mass burns less. Place it on the stove over medium heat. When the sauce boils, turn on the burner. Cook for 1.5-2 hours until the mass is reduced to classic thickness. | 
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Remove the seeds by pressing the chopped vegetables through a metal sieve. Return the workpiece to the fire. An immersion blender will help you achieve a completely smooth consistency. Additionally, use it after grinding (optional). | 
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Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Finely chop the garlic with a knife (crush it with a press). Stir. Cook for another 5-7 minutes after boiling. | 
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Place in prepared container. Since preservation is not sterilized, use sterile, dry jars, bottles, and lids. Place the ketchup containers on the lids to check if it is leaking. After checking, wrap the workpiece with an unnecessary blanket. Place the cooled sauce in a cool, dark place (refrigerator, cellar, pantry). | 
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But you can enjoy it right away, without waiting for winter. Ketchup comes out aromatic and piquant due to the use of ripe tomato fruits, fresh garlic, and Provençal herbs. The shelf life of unopened preserves is more than 1 year. I advise you to prepare a lot of it - it disappears very quickly. | 
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Delicious, natural homemade preparations! Pleasant, successful results!
Ketchup is a great addition to spaghetti, meat, fried potatoes and other dishes. You can buy it in any grocery store, but it is difficult to choose the real product, without dyes, chemical additives and at the same time with a pleasant taste.
The solution is to make your own sauce 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 spoil.
For this recipe, it is better to use low-juice varieties of tomatoes. This will make the sauce thicker and take less time to cook.
The main secret to creating thick ketchup is adding apples to the dish. The fact is that these fruits contain the thickener pectin. The 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 the tomatoes: wash them, remove the spoiled parts and cut them into arbitrary pieces. For the recipe, bruised, ugly fruits are suitable - anything that has a “non-marketable” appearance.
Then grind the prepared pieces in a blender.
To remove seeds and skins, pass the resulting tomato juice through a sieve or use a juicer to separate the pulp from the juice.
Then put the juice on the fire. The foam should be removed from the surface as soon as the boiling process begins.
Apples are next in line: we also wash them and cut them into 1.5 cm pieces; there is no need to remove the skin and seed box.
Place pieces of fruit into boiled tomato juice, followed by dry spices. You need to cook for 1.5 hours. During this time, the sauce should reduce to 1/3 of its original volume and become thick.
Next, the ketchup needs to 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). It remains to boil for another 5 minutes.
Ketchup is ready. Place it in sterilized jars and cool in a blanket. After this, the sauce will become even thicker.
Delicious ketchup for the winter at home
Let's start cooking:
We choose the most suitable tomatoes and cut them into small pieces and place them in a saucepan. We cut the onion there too. Make sure that the tomatoes are not overripe - this is the main ingredient on which the taste of the sauce depends. It is better to use tomatoes grown on your own plot.
Place the vegetables on the stove and cook for an hour until the onion softens.
We take out the mass and grind it in a blender until it becomes creamy. Add sugar and salt, put it on the stove again. As soon as it boils, add finely chopped apples.
Cook until the thickness of the product suits us. As soon as we see that there are 10 minutes left to cook, add vinegar.
All that remains is to pour the ketchup into the 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 start cooking:
First, cut the sweet and ripe tomatoes into large slices.
We try to chop the onion as finely as possible.
Simmer vegetables for 20 minutes with the lid closed.
Then let the mixture cool and rub through a sieve.
We put the extracted juice on a small fire and keep it until exactly half of it remains.
We put all the spices in a gauze bag and add them to the boiling sauce.
Shortly before the end of cooking, add sugar, finely chopped garlic (you can use a crusher), salt and, of course, vinegar into the pan. At this point, the taste of the sauce can be adjusted to suit your own preferences.
After 7 minutes, remove the spices. Pour the hot, aromatic sauce into containers.
Spicy ketchup at home for the winter
A recipe for spicy lovers. Great with any meat and fish. In addition, this ketchup goes well with pasta, pizza and cutlets.
Step-by-step preparation:
Step 1: grind the ingredients in a blender: onions (500 g), tomatoes (half a kilo), bell pepper (1 kg) and bitter pepper (2 pods).
Step 2: pass the resulting mass through a sieve.
Step 3: Place in a saucepan and simmer for an hour.
Step 4: pour in 1/2 cup vegetable oil, sugar (half a cup), 1 tsp. salt.
Step 5: add spices and chopped garlic (6 cloves).
Step 6: Boil for 30 minutes.
Step 7: add apple cider vinegar at the end of cooking (6% - half a glass), cook for another 20 minutes.
Ready. We remove them into jars.
Sweet ketchup at home for the winter
Spicy ketchup is not for everyone. But even children will like the sweet ones. Therefore, it is worth stocking up on this type of sauce.
Algorithm for preparing ketchup:
- Cut the tomatoes and onions into 4 parts, place in a cauldron and simmer over low heat. We are waiting for them to cook.
- Grind the vegetables through a sieve, then in a food processor.
- Pour the juice back into the pan and simmer until reduced by half. At the same time, add the spices in the bag, salt, cinnamon and sugar.
- Place on maximum heat and wait for it to boil. When it boils, turn down the heat and let it simmer for about 10 minutes.
Sweet homemade ketchup is ready!
Bulgarian ketchup at home for the winter
In the 80s, there were beautiful glass jars on the shelves for 1 ruble 30 kopecks with that same Bulgarian ketchup. Many people are familiar with its unique taste. There are many recipes for Bulgarian ketchup; perhaps it will be possible to create exactly the taste that comes from the USSR.
Let's get started:
- Grind the onions, peppers and tomatoes through a meat grinder, pass the garlic through a crusher, and grate the horseradish root.
- Place the vegetables, except garlic and horseradish, in a saucepan, add oil and cook. When it boils, reduce the heat (no lid needed).
- An hour has passed, which means it’s time to add horseradish, garlic and sugar, and add a little salt. Let it cook for another 2 hours.
- You should try the sauce, if necessary, you can add salt or sugar.
- We are preparing jars. You can “fry” them in the oven. After 3 hours, pour the ketchup into containers and let cool.
You should get about 4 liters of ketchup.
Classic ketchup at home for the winter
Let's prepare it like this:
- Place the washed and chopped tomatoes as finely as possible into a cauldron and directly on 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 into the tomatoes. Send cinnamon there too.
- After 10 minutes of cooking, you can remove the pan from the heat.
- Wait for the sauce to cool and pass through a sieve (don’t forget to remove the bag of spices). Return the mixture to the pan.
- Crush the garlic and add to the puree.
- The vinegar is poured in last. All that remains is 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 dish.
Krasnodar ketchup at home for the winter
Preparation begins with cutting 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 entire mass with a blender.
We put it on fire. Place the spices in cheesecloth and throw them into the pan. At the end of cooking, add vinegar and garlic. Let it simmer for another 10 minutes, remove the spices. Pour the prepared hot sauce into jars.
Depending on the juiciness of the tomatoes, ketchup will take from three to five hours to cook.
Shish kebab ketchup at home for the winter
Step-by-step preparation:
Step 1: wash the tomatoes and grind through a meat grinder.
Step 2: boil over heat for 5 minutes, wait until it cools completely and grind the mixture through a sieve (you will get 1 liter of juice).
Step 3: put the juice on the fire, when it boils, cook for 15 minutes.
Step 4: mix the juice with spices, vinegar, add sugar and salt.
Step 5: pour 100 ml of juice from the pan and cool.
Step 6: stir starch into the cooled mixture (necessary to give the ketchup thickness), pour back into the sauce. Let it simmer for another 5 minutes.
Step 7: all that remains is to roll up the jars (sterilized) and close them.
Hines ketchup at home for the winter
On average, preparing ketchup takes 6 hours. Let's get started:
We find a juicer or meat grinder and send ripe tomatoes into it, followed by onions. It is necessary not only to grind the vegetables, but also to get rid of the peel and seed pod.
Pour dry spices (cloves and cinnamon), salt and sugar into the pan. We also throw in bay leaves and vinegar (6%). Lastly, 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 occasionally.
Ketchup can be cooked for more than 4 hours, the main thing is that it is halved. The juice will become thicker and darker.
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 (called tarragon) - this is a herb that contains essential oil and ascorbic acid, which gives the ketchup a lemon-mint tangy taste. Plus, the sauce will be healthy.
How to cook:
- Cut ripe red tomatoes into 6 pieces.
- Place the slices with the already chopped garlic and onion, add a bay leaf.
- Simmer the ingredients until they become soft, then remove the bay leaf and rub the mixture through a sieve.
- Boil the resulting mixture until the consistency resembles thick sour cream.
- Add the remaining products: sugar, tarragon, salt, lemon juice and pepper.
- Boil for another 2 minutes, then put into jars and pour a little vegetable oil on top.
Tarragon can be replaced with 2 grams. mint, and use olive or corn oil.
Spicy ketchup at home for the winter
Prepare as follows:
- Remove the skin from the tomato, remove the seeds (if you don’t like them in ketchup), and grind the fruit in a blender.
How to peel tomatoes: cut each vegetable crosswise, pour boiling water over it, then plunge into ice water. The skin will begin to come off easily.
- Grind the garlic and onion in the same way, and grind the spices in a mill.
- Combine all ingredients (except sugar, salt and vinegar) and place on the stove.
- Add sugar (1/3 cup) and boil to half volume.
- Add the rest of the sugar and cook for another 12 minutes.
- All that remains is to add vinegar and salt and simmer for 10 minutes.
Horseradish ketchup at home for the winter
Hot sauce is very healthy: it helps fight germs, lowers sugar and cleanses the blood. The sauce is also called chrenoder or gorloder because it is hot.
It's easy to prepare horseradish:
- Cut the tomatoes into 4 parts and grind in a meat grinder. Then place in a saucepan and cook over medium heat for 20 minutes.
- Other vegetables: pepper - remove seeds, cut; garlic - soak in water and peel; horseradish - cleaned and cut into large pieces.
- Grind the vegetables and add to the 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 a horloder without cooking, presented in the video.
Video of ketchup to die for
In conclusion, let’s name 3 secrets for making delicious thick ketchup:
1. The secret of thick ketchup lies in the tomatoes and the time spent cooking them. If you want thicker ketchup, then you need to cook it longer. And in order to save at least a little time on winter preparations, you can use cream tomatoes (they are meatier). Very juicy specimens will take a long time to cook.
2. To ensure a homogeneous product, the tomatoes must first be boiled and then ground through a sieve or pureed using a meat grinder.
3. To allow unnecessary moisture to evaporate, you should choose a wide cooking container and cook without a lid.