How to make delicious homemade ketchup of tomatoes in the winter?

Homemade tomato ketchup from the winter is done quickly and fairly easily.This winter harvesting is ideal to dishes, and very often it is used during cooking goulash or regular gravy.

Delicious home-made ketchup tomato and apple

Necessary ingredients:

  • red bell peppers - 4 pcs .;
  • ripe tomato large - 1.7-2 kg (in its sole discretion);
  • of apples "Antonovka" - 2 pcs .;
  • large bulb onions - 2 heads;
  • aromatic dried cloves - 5 pcs .;
  • Ground cinnamon - 1/3 spoon;
  • sand sugar - 110 g;
  • salt small sodium - 1 large spoon;
  • pungent red pepper - 1 pc .;
  • vinegar 9% - 70 ml;
  • ground black pepper - 1 teaspoon.

correct choice of components

Homemade tomato ketchup from the winter will turn fragrant and delicious only if used for such a ripe sauce and fresh vegetables.That is why the provided Template is best done in the fall season, when the beds ripen all the necessary components.

Processing vegetables sauce

Before you start making homemade ketchup tomato in winter, it should be good to handle each ingredient.This requires a wash, if necessary, clean all vegetables are purchased.To obtain a uniform tomato sauce and thick for its preparation is recommended to use a meat grinder.Thus, through the kitchen unit must be called alternately skip the following vegetables: tomatoes, bulb onions, apples, as well as burning and bell peppers.

Heat treatment

Once all the components are ground into pulp, the home of tomato ketchup for the winter should pour sugar, table salt is fine, ground cinnamon and aromatic cloves.Further, the ingredients needed mix well, put on a gas stove, bring to a boil and simmer on lowest heat for 120 minutes.After this time you must remove the sauce from the heat, and then add a table of 9% vinegar and black allspice.In this part of the products it is required again bring to a boil, and then proceed to the laid out on the jars.

final stage in the preparation

In this section we will talk in detail about how the canning.Homemade ketchup must be hot pour into 750-gram banks, which until then be sure to sterilize with lids.To carry out the procedure, it is desirable to use a wide funnel.After all the sauce would be in cans, it must be tightly rolled up.Next, the workpiece is recommended to turn upside down and strongly wrap a blanket.In such a situation, banks should be left until the following day.After a day of ketchup can be removed to the cellar, a refrigerator or just put in a kitchen cupboard.Such harvesting must be kept no more than 12-15 months.

How to bring to the table

homemade sauce is desirable to use together with the dishes.But if you want you can add a ketchup and soups and goulash and gravy, and so on. D.