At home, it is very easy to make delicious tomato ketchup for the winter. To make homemade ketchup tasty and appetizing, we take ripe red tomatoes. To prepare the sauce will fit even overripe vegetables.
Time: 3 hours. Output: 2 cans of 0.5 l each.
- tomatoes - 3 kg;
- sugar - 3 tbsp. l .;
- salt - ½ tbsp. l .;
- mustard - 1 tbsp. l .;
- black ground pepper - ½ tsp;
- cinnamon - ¼ tsp;
- carnation - 2 buds;
- vinegar - 1 tbsp. l
How to make homemade ketchup with mustard
Wash out the tomatoes. Cut the fruit into slices, cutting the stalk. If there are any dark specks on vegetables, then we remove them by cutting them with a knife.
Skipped sliced tomatoes through a meat grinder.
The resulting tomato mass is placed in the cookware, sent to the stove. As soon as the tomato mass boils, we reduce the fire. Now cook the tomato for 2 hours, stirring with a wooden spatula.
Thickened tomato mass is removed from the oven. After cooling a little, we grind the mass through a metal sieve, getting rid of the skins and seeds of tomatoes.
Now add to the resulting tomato 1 tbsp. l mustard powder, mix.
We measure off the remaining spices. We pour salt and sugar into the tomato according to the recipe, but we will not add vinegar yet.
Cook the future ketchup with mustard, salt and sugar for about 1 hour. Time depends on the consistency we want to get ketchup.
15 minutes before the end of cooking ketchup add spices and vinegar.
Banks for preservation are washed out with baking soda and sterilized with steam, and the lids are boiled.
Carefully put boiling ketchup in sterilized jars. Hermetically sealed dishes with ketchup, overturn on the lid, wrap blanket. After 12 hours, we get the cans with ketchup from under the rug, send it for storage until winter.
Cook on health. Ketchup, cooked at home with their own hands, always exceeds the store's taste.