Ketchup without sterilization

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make ketchup for the winter without sterilization? Prepare your food. Choose tomatoes for ketchup that are large, ripe, fleshy, but not overripe, but dense. It is better to take sour apples, for example, Granny Smith or our Antonovka varieties. Instead of apple cider vinegar, ordinary table cider vinegar will do; add spices to your taste - you can reduce their quantity or add some others.

2. STEP 2

   

   Wash vegetables and apples well, then dry. Cut the tomatoes into slices, removing the place where the stalk attaches. Cut the apples in half, remove the core and also cut into slices. Peel the onion and cut into half rings. It is better to make tomato and apple slices thin so that they can easily pass through the meat grinder.

3. STEP 3

   

   Pass the prepared products through a meat grinder, choosing a grate with smaller holes. You should get a puree-like mass.

4. STEP 4

   

   Take a thick-bottomed saucepan and pour the tomato puree into it. Place the saucepan over medium heat and bring the mixture to a boil. Then close the saucepan with a lid, reduce the heat and cook the sauce, stirring it from time to time, for about 45 minutes.

5. STEP 5

   

   When the time is up, remove the pan from the heat and let the sauce cool slightly. Then pour the tomato sauce into a blender bowl and blend until completely smooth.

6. STEP 6

   

   Add sugar and salt to the crushed mixture. With a given amount of sugar, ketchup turns out sweetish, so you can add less sugar if you don’t like sweet sauces. Pour the mixture into a sieve and rub through it. Return the grated tomato mass to the saucepan and simmer for another 35 minutes. Turn the heat to low and keep an eye on the sauce, stirring it so that it doesn't burn.

7. STEP 7

   

   At the final stage, add ground red and black pepper, add apple cider vinegar, stir and simmer the ketchup on the stove for another 3 minutes. If the ketchup is very thick, you can pour a little boiling water into it. Pour the hot ketchup into small jars and cool, after which the ketchup can be served. Like store-bought ketchup, homemade ketchup must be stored in the refrigerator. Bon appetit!

Comments on the recipe

KiraMir

06.08.2023

5

For anyone looking for recipes for making homemade ketchup, I recommend checking out this version with chili

Natalia M

06.08.2023

4.9

Our family loves ketchup, so I make it myself, it’s cheaper, safer and tastier, of course. This time I used this recipe. The number of products has increased several times. I was guided by the main ingredient - tomatoes. In the “calculator” I added the number of tomatoes to 6 kg. It’s very convenient, you don’t have to count it yourself) I liked the composition. There was just the right amount of sugar, because... My tomatoes turned out to be sour, the sugar just balanced the acid. I took my apples from the tree, autumn ones, they are sweet and sour. Instead of powdered red pepper, I added one chili pod to the whole mass and boiled it all together. I added less black pepper, because children love homemade ketchup. I punched the steamed mass in a blender in parts and still rubbed it through a sieve to separate the skins and seeds. So the ketchup became softer and more homogeneous. By the way, I noticed that wiping the mixture after blending in a blender turned out to be much easier and faster than wiping simply boiled vegetables. As a result, I got about 5.5 liters of finished ketchup. It tastes sweet and sour, a little hot, just a little bit. Added a little salt to taste. The consistency is thick and does not spread. Thanks for the recipe, I will make it again)