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Homemade ketchup

Homemade ketchup



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We start to cut the onion, celery. The pepper and the small garlic, then in a large pan, we heat them together, in the olive oil. When the vegetables start to soften, we add the spices, the sugar. The tomato juice and we start to cut the tomatoes into cubes. washed, adding them to the pan. Let everything boil until the liquid decreases, obtaining a creamy consistency. Take the pan off the heat and let the mixture cool for about 15 minutes, then blend to obtain a fine paste. Now, depending on the desired consistency, we can add tomato juice. , possibly spices, cook again for about 10 minutes. We pour the hot ketchup in the washed, sterilized and hot bottles in the heated oven, then we keep them warm in the beds until they cool, the next day in their place, until we prepare the next pizza or why not a sandwich or even a meatball. grill it. I'll get to work and have

GOOD APPETITE!


HOME KETCHUP

The ketchup recipe I present below is probably the closest recipe to the one used by the Americans for this thick tomato sauce, slightly sweet and aromatic.

Homemade ketch has in the list of ingredients apples that bring jam, onion and celery, garlic, dried greens, cinnamon, nutmeg and cloves, vinegar and sugar.

I didn't invent the ketchup recipe. When you have friends and relatives across the ocean, it's easy to consult with them and find out the right ingredients to use to get ketchup.

And, even if the internet doesn't exist, you can find out and then try to see what the closest version is to the original recipe. Not every tomato juice can be called ketchup!

If you come across recipes that do not contain these ingredients, it means that they are just tomato sauces, which is why I think a lot of people are misled. When we want to launch a recipe in the public space, then it must be as close as possible to what those who invented it proposed. And Americans use sugar, vinegar, vegetables and spices that you usually find in sweets. Don't be scared, for sure the final result will please you.

Anyone who has been to America knows that food tastes sweet. You can't find bread with the taste of bread like here! You have the feeling that you are eating cozonac with stew.

I lost 4 kg on my first vacation in America, given that my sister-in-law cooks very well and very close to the taste of home. But, we left home all day to visit various objectives or for shopping and we ended up eating in restaurants, and the food did not go easily on the neck.

What I want to emphasize is that the Americans invented a recipe for sweet and fragrant tomato sauce, probably the only one I liked and I was able to eat it next to steak and french fries prepared on a Sunday, a few days before return to Romania.

Well, the ketchup recipe, even if it is made according to the American recipe, goes very well with sausages, steaks, omelettes or sandwiches. The taste will be really pleasant in the sweet-salty combination.

You don't need much effort to make my ketchup recipe. You don't have to bake peppers. Even tomatoes do not boil themselves in advance. Boiling them together with apple slices, onions, peppers and celery (root), is the best solution for vegetables to borrow their flavors, ensuring the basis of taste. They are put together to boil, and then they are passed and strained.

As you can see, you don't have to work too hard to get a delicious recipe that you will fall in love with.

I now leave you the list of ingredients and how to prepare homemade ketchup:

INGREDIENT:

4 kg tomatoes
1 kg red pepper (red bell pepper)
2 apples (200 g)
400 g onion
200 g celery
2 cloves crushed garlic
1 tablespoon salt
1/2 teaspoon freshly ground pepper
1 teaspoon thyme
1/4 teaspoon oregano
1 cinnamon stick + 4 cloves + 1 nutmeg knife tip
200 g sugar
50 ml vinegar / balsamic vinegar
optional: 2 crushed aspirins

We choose ripe, healthy and tasty tomatoes for this ketchup. A little over 2 liters of ketchup came out of the amount I used.

For starters, boil the peeled tomatoes (possibly peeled), along with celery, quartered onions, peeled and sliced ​​apples, sliced ​​peppers (after they have been peeled and seeds) and crushed garlic.

Let it boil until the celery and peppers become soft (about 30 minutes). Remove from the heat, let it cool a bit and then pass everything with a blender. We pass the composition through a sieve, in order to obtain a paste as fine as possible.

Put the sauce back on the fire, adding the sugar, vinegar and cook for about 20 minutes. After this interval add the spices (salt, pepper, thyme, oregano, cinnamon). After 10 minutes we taste and add more spices depending on how we like it to be. Boil the ketchup until it gets a thicker consistency & # 8211 depending on the variety of tomatoes, boil for 2-3 hours, stirring at first from time to time, then continuously, so as not to stick to the bottom of the pot. A few minutes before we take it off the heat you can add crushed aspirin & # 8211 but I tell you you don't need it! We do not put aspirin or salicyl.
As we take from the fire we pour into sterilized and heated jars, pour a little olive oil (prevents the formation of mold flower), then we seal.

To make sure it lasts a long time, you can boil the jars / bottles in a pot lined with a towel (make sure that there are paper or other textiles between the jars / bottles) for 30 minutes.

We leave them covered with a blanket overnight, then we can store them in the pantry.


2 kg. ardei kapia
3 kg. tomatoes
100 ml. oil
75 ml. vinegar
2 tablespoons brown sugar
1 tablespoon salt
1/2 teaspoon oregano
1/2 teaspoon rosemary
1/2 teaspoon thyme

Washed tomatoes are given through the mincer with separator. The pepper is washed, cleaned of stalks, ribs and seeds. They are also shredded with a separator, according to bucataras.ro.

The whole composition is put in a 5 l. Pot to boil. Boil until you get the consistency you want.

Chew from time to time so as not to stick to the pot. About 15 minutes before removing from the heat, add the oil, salt, sugar, vinegar and spices.

In the meantime, we are preparing the bottles. We wash and sterilize.

Pour hot into bottles and give to the blanket to cool slowly.


Homemade Ketchup

Today we will do Homemade ketchup. I make it every year and no matter how many portions I make, it still doesn't reach me until next year. It is made from ingredients we already have in the garden, such as tomatoes, onions, peppers, garlic and apples. They are all boiled, and the juice obtained is boiled with spices and when it is thick enough we put it in jars, in winter.

Ingredient:
10 apples peeled and pitted, cut into quarters
6 kg of tomatoes cut into quarters
10 capsicums peeled and cut in half
200 grams of sugar
4 larger onions cleaned and cut into quarters
4 hot peppers (I removed the seeds but if you want them to be faster, you can leave them)
5 celery leaves
6-7 cloves of garlic
1 teaspoon ground cloves
100 ml of vinegar
1 teaspoon pepper
3 tablespoons salt
1 aspirin for every liter of liquid obtained

In a larger saucepan, mine is 20 liters, we put tomatoes, apples, garlic, onions, capsicums and hot peppers, celery leaves and cloves. We put the vegetables on the fire and from the moment they start to boil, we leave them for an hour. Stir occasionally.

After the vegetables have started to boil, we can see that they leave a liquid. I went out with them on the fire, as I always do when I put something on in the winter. In the yard, the fire boils faster than the stove, especially when we have a larger amount of vegetables. When the vegetables were cooked, the liquid dropped and I was left with something resembling a vegetable stew. Let them cool completely.

After the vegetables have cooled, we pass them through a tomato juicer for the broth. We will throw away the skins and seeds, and we will put the obtained liquid in a pot. We continue to do the same until we have finished passing all the vegetables through the juicer. You can see that the liquid obtained is more like a paste, full of pulp.

We put the obtained liquid on the fire again and boil it for two and a half hours. After two hours of boiling in which we mixed continuously with a wooden spoon, we can see how much the liquid has dropped and that it has started to thicken. Now we add five crushed aspirins, because I had 5 liters of liquid, sugar, vinegar and salt. Mix well and continue to boil the ketchup for another half hour in which we will mix continuously.

After removing the ketchup from the heat, fill the jars with a polish. We put the lids on and the ketchup is ready! After the sauce cools, it will harden. It is perfect to be eaten as such, but it is also very good as a sauce on the pizza counter. Of the entire amount I put 8 jars of 400 ml.


Home ketchup & # 8211 video recipe

Have you tried this recipe? Follow me on @JamilaCuisine or tag #jamilacuisine!

Recipe of homemade ketchup it is absolutely wonderful for this period. The tomatoes have already ripened and it's a shame not to use them for a healthy and very tasty ketchup. Ketchup is a sauce loved by everyone, from small to large. It is so popular that we find it all over the world, in different containers and with different flavors. But the homemade version is much better because we know exactly what ingredients we put in it and the taste is wonderful.

Unfortunately, commercial ketchup is not exactly healthy, it contains large amounts of sweetener, preservatives and artificial flavors. I prefer to make homemade ketchup, especially since I can dose the amount of sugar and salt and I can choose the spices I like. I have two recipes homemade ketchup, one that also contains peppers, and the other that contains apples, the recipe I decided to make now. The addition of apples in the homemade ketchup recipe is welcome. It offers the sweetness of the preparation and enriches the taste.

For a successful ketchup, you must first choose very well ripened tomatoes, dark red in color and as sweet as possible. If you get your hands on some tomatoes from a reliable source, so much the better. Being the main ingredient, tomatoes must be as good as possible. If you do not have fresh tomatoes, you can also use ready-made tomato juice, it is good as long as it is sweet. For spices, you can add what you like.

I really like cloves and Italian herbs in ketchup, but you can limit yourself to your favorites. For salt, you need to use it from time to time, especially if you want to keep the ketchup in the winter. The ketchup is poured hot into sterilized bottles and allowed to cool to room temperature. It is kept according to preference in the refrigerator, in the pantry or in the cellar. For another tomato-based canning recipe, you can also try the tomato recipe Tomato juice. It's easy to make and good for anything.


First of all, it is a healthy version of ketchup that is very simple, and is ready in a maximum of 25 minutes. Did you know that lycopene in tomatoes (the antioxidant that gives red color) increases when we heat the tomatoes? Yes, if you follow this homemade ketchup recipe you can preserve tomatoes in a healthy, tasty and fast way.

This homemade ketchup recipe has been tested and verified by us, so we guarantee it is good. With its help you can always make a healthy, extremely tasty and nonsense homemade ketchup for french fries, pizza or other homemade dishes. It can even be used as a pasta sauce, without the need to add other ingredients, they will come out very tasty.

That being said, we invite you to try the homemade ketchup recipe below, which we really like.