How to make ketchup at home. Prepare the ketchup yourself

How to make ketchup at home. Prepare the ketchup yourself
Ketchup can give the individuality as meat and vegetable dishes, add spicy flavor as an exquisite creation, and simple-minded sandwich.

2015-11-30 22:56:40 22

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Homemade ketchup, made by hand, not only tastier than store-bought, but also healthier and safer, because in his recipe doesn't contain any flavor enhancers, stabilizers, flavors, preservatives, gum, starch and whatnot, what is not mentioned on the labels of ketchup, standing on the shelves.

Select tomatoes

To prepare the ketchup, as in tomato juice, you need to select the juicy ripe and even overripe tomatoes that are able to send most of their juice for future sauce. You know – from delicious unripe tomato ketchup does not work, what tricks would you go and whatever additional ingredients in its composition is not introduced. It is better to stop the choice not on store or on tomatoes from the farm and at home, bought at market or grown in your household. Such vegetables are guaranteed to be clean from all sorts of chemical additives and fertilizers.

Prepare the base for ketchup

Taking away 2 kg of tomatoes, my them thoroughly under running hot water. Next, carefully cut and remove the stem and damaged areas. Finely chop the tomato slices and poured some into a saucepan half a glass of water, put into it slices of tomatoes and set on fire. Bringing the contents of the pan to the boil and cook the base for ketchup on low heat for 30-40 minutes. Tomato wipe the mass through a sieve or colander with a metal grid. The resulting basis is again put on fire, bring to a boil and cook for 1 hour on low heat. The basis for ketchup't burn and didn't obestochivaete, suggest the process of cooking to be held in 3 stages: to bring the mass to a boil, boil on low heat for 20 minutes, remove from heat and let cool slightly. Then repeat this procedure 2 more times. At the end of cooking the base for ketchup consistency should resemble cream. If it's still liquid, put it on the fire for another 20 minutes.

and Add spices

In the future ketchup add 1 tablespoon salt, 100 grams of sugar and 2 tablespoons vinegar. All this mix thoroughly and then add the finely ground spices. From the spices in the ketchup, add half a teaspoon of black and fragrant pepper, mustard seeds and nutmeg, cloves, cinnamon and one third teaspoon of red pepper. Spicy flavor and aroma to ketchup added to give it the Basil and coriander in the amount of one teaspoon. Once again thoroughly mix the mass and put it on the fire.

Final part

Bringing the mixture to a boil, set the flame at the minimum possible value and continue to cook, continuously stirring it with a spoon. Cooking time – about 10 minutes. Indication of ketchup will be his "postrelease". Remove from heat, we cork in a glass bottle or roll in banks.

Conditions and shelf life

Shelf life of ketchup, sealed in airtight containers in a cool place is about half a year. Opened the same jar of ketchup is not recommended to store more than a month, because this vegetable tomato sauce is a wonderful breeding ground for various microorganisms and bacteria.When properly prepared homemade ketchup for its taste far exceeds store-bought ketchup. Using different ingredients, spices and spices at home you can cook no less, and show imagination and experiment, even more varieties of ketchup than there are in the stores and supermarkets! Bon appétit!


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