1. Rub the tomatoes through a very fine colander.
2. Place the mixture in an enamel pan and add salt, sugar, vinegar.
3. Place the spices in a bag of gauze and put in the tomato mass
4. Cook this mixture over very low heat.
5. After the appearance of a stable taste and aroma, when the mass takes the form of a sauce, stop boiling, remove the bag with spices.

Remember that when preparing delicious ketchup, it is not the tomatoes that play the decisive role, but the spices. It is they who set off its tomato flavor and add piquancy.

KETCHUP for WINTER FOR RICE AND PASTA DISHES

Ingredients:

Preparation:

1. Thoroughly peel ripe tomatoes.
2. Then boil them under the lid for two hours over low heat, stirring constantly.
3. Rub the prepared mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste. Spices are added to the sauce only in ground form.
4. Mix the mixture well and boil until the desired thickness for 20-25 minutes.
5. A properly cooked sauce has a thick texture and spreads easily on bread.
6. Pour hot ketchup into sterilized bottles and seal immediately.
7. Store in a cool place.

Homemade tomato ketchup WESTERN EUROPEAN

Ingredients:

• 5kg of tomatoes,
• 1 tablespoon salt
• 1 teaspoon prepared mustard
• ½ teaspoon ground red pepper
• a pinch of grated nutmeg
• 2 carnation buds
• 0.5 tsp cinnamon
• 1-2 tbsp. tablespoons of 3% vinegar

Preparation:

1. Wash the tomatoes, pour over with boiling water and peel them.
2. Chop and cook for 30 minutes, adding salt.
3. Then rub the resulting mass through a sieve, and add all the spices and vinegar to the resulting puree.
4. Boil the mixture again for 40 minutes over low heat without a lid.

Ketchup can be made spicy by adding more vinegar and pepper, or sweeter by increasing the amount of sugar.

ENGLISH HOME KETCHUP

Ingredients:

• 4 kg of tomatoes
• 500-600 g chopped onions and root celery
• 4l water
• 100ml 10% vinegar
• 750 g sugar
• 50g salt
• 1 g red pepper
• 5g ground ginger
• 3 g ground cinnamon
• 3 g ground cloves

Instructions:

1. Chop the tomatoes, add onions and celery to them.
2. Pour in water and simmer in an enamel bowl, until soft, stirring constantly.
3. Rub the softened vegetables through a fine sieve.
4. And again boil the finished mixture with frequent stirring, adding spices in a gauze bag.
5. Evaporate the prepared mass to the required density, preventing it from burning
6. Ready-made ketchup must be poured into sterile bottles.
7. Store in a cool place.

Try to make homemade ketchup according to these recipes and enjoy its extraordinary taste and aroma !!!

Most often, homemade ketchup is harvested for the winter, so vinegar is indicated in all recipes. Ready ketchup is poured over, rolled up and, after cooling, is removed to a cold place. But if you plan to eat the sauce soon, then you don't need to add vinegar.

Ingredients

• 5 kg of ripe tomatoes;
• 1 kg of onions;
• 250 g sugar;
• 2 tablespoons of salt;
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper;
• 1 teaspoon paprika or ground red pepper;
• 1 teaspoon of ground cloves
• 50 ml vinegar 9% - optional.

Preparation

Cut the tomatoes into large wedges, removing the core. Place in a saucepan and place over low heat. If after 10-15 minutes the tomatoes have not given juice, pour in a little water. Stir and simmer vegetables over medium heat for another 40-50 minutes.

Add coarsely chopped onions, bring to a boil and simmer over low heat for another 1.5-2 hours. All this time, the mass should boil a little.

Remove the pan from heat. Add sugar, salt, cinnamon, black pepper, paprika or red pepper and cloves. Stir and grind the mass until smooth. You can then strain the ketchup through a sieve if you want to get rid of tomato seeds.

Place the pot on the stove again, bring to a boil and cook for another 1.5-2 hours. During this time, the ketchup will thicken. 10 minutes before the end of cooking, pour vinegar into a saucepan and stir.

Ingredients

• 4 kg of ripe tomatoes;
• 500 g sweet and sour apples;
• 250 g of onions;
• 1½ tablespoon salt
• 250 g sugar;
• 50 ml of apple cider vinegar - optional;
• a pinch of ground black pepper;
• 1/2 teaspoon ground cinnamon.

Preparation

Pass the peeled tomatoes through a juicer or meat grinder. Pour into a saucepan and place over moderate heat. Cook for about 1.5 hours until the mixture thickens.

Add coarsely chopped peeled apples and chopped onions to the tomato puree. Bring the mixture to a boil, remove from heat and leave for 15–20 minutes to cool slightly.

Grind it with a blender until smooth. Place the saucepan again on moderate heat, add salt and sugar and stir. After boiling, add vinegar, black pepper and cinnamon and cook for another 5-10 minutes.

Ingredients

• 2 kg of ripe tomatoes;
• 1 kg of ripe plum;
• 250 g of onions;
• 100 g of garlic;
• ¼ a bunch of parsley;
• 2 hot red peppers;
• 1½ tablespoon salt
• 200 g sugar;
• ½ teaspoon pepper mixture;
• 2 bay leaves;
• 2 tablespoons of vinegar 9% - optional.

Preparation

Remove the skin from the tomatoes, remove the seeds from the plum and cut the onion into several large pieces. Pass these ingredients through a meat grinder. Pour the resulting puree into a saucepan, put on moderate heat and simmer, stirring occasionally, for 2 hours.

Mince the garlic, parsley and pepper through a meat grinder. For a spicier ketchup, use 3 hot peppers.

Add the garlic mixture, salt, sugar, pepper mixture, bay leaves, and vinegar to the tomato and plum puree. Stir and cook until thick, about 40-50 minutes. After cooking, remove the lavrushka from the ketchup.

Ingredients

• 3 kg of ripe tomatoes;
• 600 g;
• 500 g of onions;
• ½ head of garlic;
• 1 tablespoon salt
• ½ teaspoon ground cinnamon;
• 12 black peppercorns;
• 3 allspice peas;
• 4 carnations;
• ½ teaspoon ground nutmeg;
• 100 ml vinegar 9% - optional;
• 150 g of sugar.

Preparation

Chop the peeled tomatoes, peppers, onions and garlic into large wedges. Place vegetables in a saucepan and add salt. Simmer, covered over moderate heat, for about 3 hours, stirring occasionally. During this time, the mass will decrease by 2–3 times.

Remove the pan from heat and grind the tomato mass with a blender until smooth. Grind cinnamon, black and allspice, cloves and nutmeg in a mortar or coffee grinder.

Add the spice mixture, vinegar and sugar to the saucepan and stir. Place the ketchup over medium heat and cook for another half hour.

Homemade ketchup according to this recipe is undoubtedly worth making, because, unlike store-bought ketchup, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright rich taste and delicate texture. And if you are an avid summer resident-gardener, then, for sure, you have harvested a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These are the apples, which you have already eaten, and you made jam from them, but they still do not end, so send them to this sauce along with the tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent, you will definitely remember this recipe and share it with your friends. By the way, you can cook it even in winter, in the absence of fresh tomatoes, replacing them with tomato juice.

You will need:

• tomatoes 4 kg (or 2.5 liters of tomato juice)
• onion 0.5 kg
• apples 0.5 kg
• bitter pepper (optional)
• sugar 1 cup (glass volume 200 ml)
• salt 2 tbsp (no slide)
• ground black pepper 1 tsp
• cinnamon 1 tsp
• cloves 10 pcs
• vinegar 9% 1 cup (glass volume 200 ml)

You can cook this ketchup in a saucepan with a volume of 6-7 liters... You will also need meat grinder, colander with mesh and a second saucepan to rub the tomato mass into it.

From this amount of products, you will get about 3 liters of ready-made ketchup.

Step-by-step photo recipe for cooking:

Clean and wash onion, wash tomatoes and apples, remove the middle from the apples, you do not need to peel from the peel - everything is needed grind with a meat grinder... If you like hot, add hot peppers (I don't add). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pot on the divider. Stir and make sure that the mass does not burn.

The aroma of this ketchup will fill your home for a long time, causing the appetite of all household members. And of course, such a delicious sauce will not stagnate in your pantry.

Bon Appetit!

The time has come for the ripening of such a wonderful vegetable as tomato. So why don't we start making homemade ketchup from it? After all, it can be stored all winter, or even longer. Although, I very much doubt that it will last that long. After all, it turns out to be so tasty that it flies away in a short period of time. Verified by personal experience.

Even children like this kind of blank. For example mine, they no longer want to try the store. And they eat everything only with homemade food. And we ourselves will never refuse such a wonderful ketchup. It is simply not a transferable pleasure from natural products.

To ensure your success, here are some of the secrets to making tomato ketchup successfully:
1. The main vegetable, tomato, must be natural. Necessarily ripe or even overripe.

2. To keep the ketchup well, you can add cinnamon, vinegar, raisins, cloves or mustard to it. In addition, they will make the taste more intense.

3. For long-term storage, do not use a plastic container. Because after a while, the plastic releases life-threatening substances.

4. If you do not have such an abundance of tomatoes, but really want to please your loved ones with such a delicacy, then replace the tomato with ready-made tomato paste or tomato juice.

5. If, after a while, small air bubbles appear in the jars of ketchup, then you have violated something during the cooking process. Therefore, such a sauce is considered bad and cannot be eaten.

It is advisable to take into account such simple points. And I offer you below a small selection of ketchup recipes for the winter. And I wish you all the best.

Tomato and basil ketchup for the winter

You will literally fall in love with this simple ketchup recipe. Having tried a couple of spoons of this sauce, you will not have enough strength to tear yourself away from it. Therefore, we cook more immediately and do not fear that someone will not appreciate your efforts.

However, a small amount can be prepared if you like. As they say, on trial.

The peculiarity of this ketchup is that it contains a large amount of spices and herbs. It is with them that the taste is excellent. The aroma beckons from afar. Good luck with your cooking.

Composition:

• Ripe tomatoes - 2 kg
• Onions - 0.5 kg
• Garlic - 8 - 9 teeth
• Basil - 1 large bunch
• Sugar - 120 - 130 gr
• Salt - 50 gr
• Balsamic vinegar - 2 tsp
• Lemon - 1 piece
• Tomato paste - 2 tbsp l.
• Vegetable oil for frying
• Nutmeg - 0.5 tsp
• Ground cloves - 0.5 tsp
• Paprika - 1 tsp
• Ground allspice - 0.5 tsp.
• Ground black pepper - 0.5 tsp.
• Red hot pepper - 0.5 tsp.
• Ground dried basil - 1 tsp
• Ground coriander or in seeds - 1 tsp.

Operating procedure:

Since all the ingredients, except for the spices, will be crushed with a blender, the method of slicing does not matter much. Therefore, you can cut everything coarsely, in any shape.

1. Peel the onion, rinse in cool water and cut into large cubes.
2. It is enough to simply separate the garlic from the husk, rinse in water. The teeth can be left intact.

3. Place a clean saucepan on the stove, pouring the required amount of oil into it. While it is heating, add the onion, garlic and sugar. Mix well.

4. Do not forget to periodically stir the mixture in a saucepan. After waiting for the moment when the onion pieces are soft and begin to fall apart into individual petals, add coarsely chopped tomatoes. Stir well again.

Do not forget to mix the resulting mass more often. To avoid burning.

5. Cook the contents of the pot for about 10 - 15 minutes. During this time, the tomato will soften and release the required amount of juice.

Cooking the sauce:

6. While the mass is cooking, cook the following in a separate bowl. Squeeze out the lemon juice, add balsamic vinegar to it and mix well. Combine this liquid with tomato paste. Stir again until smooth.

7. After the time has elapsed, pour out the aromatic sauce prepared separately. After mixing thoroughly, continue to cook, stirring for about ten minutes.

8. Tear off the basil leaves from the stems. Using a thread, rewind the plucked stems with it. Dip them into a saucepan so that the end of the thread remains outside the entire mass. In order to get aroma and juice from them, it is enough to cook them for ten minutes. After that, using the end of the thread, pull them out of the mass and discard.

9. Pour all prepared spices and herbs together with basil stalks. Right now, it is important to adjust the taste of the ketchup. By adding spice, salt or sugar. Be sure to mix well. Otherwise, it can burn easily. Cook for about ten minutes.

10. Put the basil that was torn off earlier into a saucepan. Since they are very tender, they do not require a particularly long cooking. Therefore, having mixed them with tomato mass, cook for no longer than five minutes.

11. And now it's time for the funnest. After removing the pan from the heat, you need to grind its contents with a blender. To get a more uniform consistency. Then rub it through a sieve.

12. It is at this stage that you remove seeds, skins and other unnecessary elements in this way. Having received a delicate, aromatic red mass.

To avoid scalding, use a spoon when wiping. Alternatively, leave the pan to stand. For the mass to stop.

13. Put the resulting ketchup back on the fire and bring to a boil. Boil for three minutes.

14. Pour into sterilized jars or bottles that you have previously prepared. Close under the covers. Send under a fur coat until it cools completely.
15. Rearrange the cooled ketchup in a special cool place for storing preparations for the winter.
Bon appetit, easy cooking!

Homemade tomato ketchup with apples

Don't be intimidated by the fact that a tomato combines with a fruit like an apple. After all, it will give your ketchup a more refined taste. The degree of sourness or sweetness depends on the apple variety. The sweeter they are, the sweeter the ketchup will be. And vice versa.

Composition:

• Tomatoes - 3 kg
• Apples - 500 gr
• Onion - 250 gr
• Salt - 1.5 tbsp l.
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Operating procedure:

1. Thoroughly rinse the required vegetables and fruits in running warm water. Cut into large cubes. If necessary, peel food before slicing. For example, a bow.

To make the ketchup taste even more delicate, remove the peel from the tomato.

2. Put prepared food in a saucepan and put on fire. Stir them occasionally and cook until the onions are soft.

3. Grind the resulting mass with an immersion blender. Cook again for about an hour. Until you reach the consistency you want. Be sure to stir the contents of the pot as often as possible. Otherwise, this mixture will burn easily and quickly.

4. Five minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix thoroughly.

5. As soon as the ketchup is ready, it should be laid out in pre-prepared glass containers. Close tightly under the metal cover. Leave upside down under a fur coat for a day for self-sterilization. Then put in the cold for long-term storage.
Successful and tasty blanks for you!

This is a great option for making ketchup. It is perfect for any side dish, dish. Even for making pizza. There are no particular difficulties in the cooking process. But the result will please not only you. Everyone who you treat with such a wonderful tomato sauce will be happy. In addition, it is perfectly stored in the cellar. Do not waste your time, but rather get down to the blanks. Wish you success!

Composition:

• Tomatoes - 2.5 kg
• Red bell pepper - 4 pieces
• Apples - 4 pieces
• Onions - 4 pieces
• Garlic - 4 prongs
• Sugar - 0.5 cups
• Cinnamon - 1 tsp
• Salt - 1 tbsp l.
• Cloves - 3 - 5 pieces
• Black peppercorns - 10 pcs
• Allspice peas - 5 - 7
• Ground black pepper - to taste
• Vinegar 70% - 0.5 tsp

Operating procedure:

1. Rinse fruits and vegetables thoroughly. And then move on to their further preparation. Namely: apples must be peeled, cored with seeds. Peel the seeds and cut off the stalk. It is advisable to remove the core from the tomato as well.

2. Cut prepared food into medium slices. Next, grind them on a food processor, a meat grinder with a fine nozzle, grate or immediately grind to a puree state using a blender. Here you choose the method of chopping vegetables and apples that is more suitable for you.

3. Pour the resulting mass into a saucepan. Put on fire. Without ceasing to stir the mass, especially along the bottom, cook for about an hour and a half. During this time, it should noticeably decrease in volume by at least 1/3 part. This makes the ketchup thicker than its original state.

4. Add salt, sugar, cinnamon, peppers and cloves. Mix thoroughly. Continue the cooking process for another half hour. Five minutes until tender, add chopped garlic. Stir again to distribute the ingredients as evenly as possible.

5. After removing the sauce from the heat, add 70% vinegar to it. Stir very well and can be distributed to jars. Roll up under the lid. Cover with a warm blanket for a day. Leave to cool completely. After that, store in a cooler place.
Bon Appetit!

But without the classics, we are nowhere. After all, many of us do not like to experiment. Only time-tested, classic recipes are used. Ketchup turns out to be very tasty and beautiful. Its appearance alone will win your heart forever.

Composition:

• Tomato - 2.5 kg
• Onions - 1 - 2 pieces
• Sugar - 100 g
• Salt - 15 g
• Vinegar 9% - 100 milliliters
• Spices 0.5 tsp. - ground black pepper, cinnamon, cloves, coriander beans.

Operating procedure:

When selecting tomatoes, pay attention to their variety. To prepare this type of workpiece, use only thin-skinned and not watery tomatoes. After all, the main thing is the pulp.

1. Rinse tomatoes, wipe off moisture residues with a towel. Cut into small pieces. Place the vegetable in a saucepan or saucepan.

2. Onions should be peeled. Cut into small cubes and pour over the tomato.

3. Put the saucepan over low heat. Cover it with a tight lid. Then, when heated, the vegetables will release the required amount of juice.

4. Simmer vegetables for about twenty minutes. They should become soft. Remember to stir occasionally while cooking.

5. After reaching a soft state, remove the saucepan from the heat. Allow the contents to cool to the temperature that your hand can tolerate.

6. Take out the sieve. Rub the cooled mass through it. You should get a gentle, homogeneous puree.

7. Pour the mashed potatoes again into a saucepan. Put on medium heat. Cook without a lid until the liquid evaporates as much as possible. At the same time, the amount of puree will noticeably decrease by 2 - 2.5 times.

8. Put all the necessary spices in a piece of gauze. Roll it up and put it in a hot mass. This method allows you to imbue the ketchup with the aroma of spices. Saves us from further catching them. Cook for another 10 - 15 minutes.

9. Add salt, sugar and vinegar. Mix everything well. Cook for another seven minutes. You can taste it neatly. Adjust, if necessary, for the amount of salt and sugar. If everything is enough, then the spices can be taken out. Boil for a couple of minutes. Then remove from heat.

10. Immediately pour the sauce into sterile jars. Pack under covers. Allow to cool under a fur coat. Store in a refrigerator or cellar.
Have a good mood and a productive day to you!

Video - Recipe for plum ketchup with tomatoes in a slow cooker

There is no doubt that nowadays you can cook anything you like in a multicooker. Even ketchup. It turns out to be no less tasty and tender. And the plum adds a richer taste to it. It is simply impossible to ignore such ketchup. I hope that this recipe will also attract your attention. Try it yourself and treat people close to you.

Making ketchup at home is easy. Of course, this requires a certain amount of your strength, patience and time. But what is the result! After all, it turns out to be a very tasty and original preparation made only from natural products. Even children can try it.

I am sure that you will definitely succeed. After all, it cannot be otherwise. Especially if you do everything with a soul and a wonderful positive mood.

Interesting recipes for making homemade ketchup with apples, try cooking for the winter.

Homemade ketchup according to this recipe is undoubtedly worth making, because, unlike store-bought ketchup, you will get a natural product - it does not contain harmful additives that are used in industrial production, it has a bright rich taste and delicate texture. And if you are an avid summer resident-gardener, then, for sure, you have harvested a large harvest of tomatoes, and you also have an apple tree with apples that are not suitable for long-term storage. These are the apples, which you have already eaten, and you made jam from them, but they still do not end, so send them to this sauce along with the tomatoes. I am sure that homemade ketchup with apples will not leave you indifferent, you will definitely remember this recipe and share it with your friends. By the way, you can cook it even in winter, in the absence of fresh tomatoes, replacing them with tomato juice.

You can cook this ketchup in a saucepan with a volume of 6-7 liters. You will also need a meat grinder, a colander with a mesh, and a second saucepan to rub the tomato mass into.

From this amount of products, you will get about 3 liters of ready-made ketchup.

• tomatoes 4 kg (or 2.5 liters of tomato juice)
• onion 0.5 kg
• apples 0.5 kg
• bitter pepper (optional)
• sugar 1 cup (glass volume 200 ml)
• salt 2 tbsp (no slide)
• ground black pepper 1 tsp
• cinnamon 1 tsp
• cloves 10 pcs
• vinegar 9% 1 cup (glass volume 200 ml)

Peel and wash the skins, wash the tomatoes and apples, remove the middle from the apples, you do not need to peel them - you need to grind everything with a meat grinder. If you like hot, add hot peppers (I don't add). Bring the ground mass to a boil and cook for 2 hours over low heat. If you have a gas stove, place the pot on the divider. Stir and make sure that the mass does not burn.

Rub the tomato paste through a strainer to remove the skins of the tomatoes and apples.

Add sugar, salt, vinegar, black pepper, cinnamon and cloves to the grated mass. Cook everything for 20 to 25 minutes.

Cinnamon and cloves are two spices with a very unique smell and taste. They are the ones who turn a simple tomato sauce into ketchup. They must be present in this recipe. But you can also add dry ginger powder, ground allspice, paprika.

Ready-made ketchup can be poured into regular sterilized jars and closed with lids. But it is more convenient to store in bottles with screw caps. Bottles need to be washed well and pour boiling water into them for 5-10 minutes, drain, let dry a little and pour in ketchup.

The aroma of this ketchup will fill your home for a long time, causing the appetite of all household members. And of course, such a delicious sauce will not stagnate in your pantry.

Recipe 2: ketchup for the winter with apples and tomatoes

In this recipe, you can adjust the sharpness of the sauce yourself - this does not affect the preservation of canned food.

• 2.2 kg of tomatoes;
• 300 gr. light onions;
• 600 gr. autumn apples;
• 100gr. garlic cloves;
• ½ pod of hot pepper;
• 30 ml vinegar 9%;
• ground black pepper, suneli hops and dried basil - to the taste and wishes of the household;
• 1 tbsp. l. table salt of coarse grinding.

Rinse all vegetables, dry, grind in a meat grinder along with apples, after cutting into small pieces.

Drain everything into a large saucepan, simmer for at least an hour.

Add crushed garlic, spices and vinegar to the mass, boil again over low heat for 60 minutes.

Allow to cool slightly and rub through a thick sieve for greater homogeneity.

Pour into prepared jars, cover with seaming lids.

Sterilize tomato ketchup with apples "Lick your fingers" in a water bath within 10 minutes from the moment the water boils in the sterilizer.

Take out, roll up, turn over. Insulate and put it in the closet or cellar in a day.

Recipe 3: tomato and apple ketchup with onions (with photo)

Delicious ketchup for the winter can be made from tomatoes and apples with the addition of onions, bell peppers and spices.

Today I propose a recipe for current consumption and for winter preparations in small quantities. For preservation in large volumes, I use a different technology: I pass the tomatoes through a juicer and then boil the juice. This gives me a uniform consistency without grains. For small volumes, tomatoes and other ingredients can be boiled in a slow cooker. I see the disadvantage of this method in the fact that grains remain in the finished product, and after boiling, you still need to work hard to remove the skin from the fruit. It is not difficult, but only if there are few products.

• Onions - 1 pc. (about 100 g)
• Apples - 1 pc. (about 100 g)
• Bulgarian pepper - 1 pc. (about 120 g)
• Tomatoes - 1.25 kg
• Salt - 1-1.5 tsp
• Sugar - 1.5-2 tsp
• Carnation - 5 pcs.
• Cinnamon - 0.5 tsp
• Ground black pepper - 0.5 tsp
• Vinegar - 1.5 tablespoons

The products that I have today are enough for about one and a half liters of ketchup, depending on the degree of boiling. If the tomatoes are fleshy varieties, then you will have to boil less, if the tomatoes are watery, then the liquid will need to be evaporated more time.

The advantage of this cooking method is that the preliminary preparation is simple. Cut the peeled peppers in half or into 4 parts. Onions can be cut in the same way. Yes, and tomatoes with apples do not need to be cut finely, it will be easier to remove the skin from large pieces.

We put all this abundance in the multicooker bowl and put it on the Stew program for 2 hours.

This time I use to prepare the jars: wash and sterilize them along with the lids.

I usually sterilize the jars over a kettle with boiling water, and fold the lids inside this kettle.

After two hours, open the multicooker. We will see that the vegetables are boiled, and the peel from tomatoes and apples has peeled off almost everywhere. It is very easy to remove it by simply prying it off with a fork.

With a blender, puree the mass, chopping all the vegetables. Add cloves, cinnamon and ground pepper.

We continue cooking. The "Quenching" program can be replaced with the "Fry" program at this stage. Here, look at your model, which program is most conducive to boiling off the mass and boiling off excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. We taste it and, if necessary, add more salt and sugar.

We put the hot mass in jars.

We tighten the lids.

Turn over.

Ketchup with apples for the winter is ready. Hide away, otherwise winter will not be worth it.

Recipe 4: ketchup with apples, tomatoes and peppers

Ketchup with bell pepper and apples for the winter will surely become one of your favorite additions. It can be easily added to pizza, stewed meatballs in it, or served with meat or vegetables. You can always find a use for it, since both adults and children love such ketchup.

It is very useful to close home-made ketchup for the winter, since a store product can boast of a richer taste, however, this effect is achieved due to emulsifiers and flavorings. It's not a secret for anyone that they have a negative effect on the body as a whole, so it is better to refuse such ketchup, preferring a home-made product.

The advantage of homemade ketchup with apples and bell peppers is that it is made from all-natural ingredients. You can adjust its taste and pungency yourself by adding or subtracting one or another ingredient. So, often onions are added to such an appetizer to make it more piquant, as well as many other ingredients, including herbs.

You can also adjust the consistency of your homemade ketchup yourself. For example, if you like a thicker snack, you can grind the tomatoes with a meat grinder or blender, and then drain off a little of the excess liquid, using only the thick tomato to make the ketchup.

You can find detailed recommendations for making ketchup with bell peppers and apples in our step-by-step recipe with photo tips. You only need to collect the required amount of ingredients, set aside some free time, and also carefully read this recipe. Everyone will like your homemade ketchup without cooking, and you can also close it for the winter.

• tomatoes - 1 kg
• apples - 2 pieces
• garlic - 1 pc
• bell pepper - 1 kg
• salt - 1 tablespoon
• sugar - 1 tsp

Collect the required amount of tomatoes from which you will make ketchup. It is advisable to take tomatoes of red varieties, with firm pulp and thin skin. Wash them thoroughly in running water and cut them into large pieces to make them easier to grind.

Rinse the apples, remove the stalk and cut them into wedges, removing the pitted center. Place the apple slices in the same container where you sent the sliced ​​tomatoes. All this must be crushed together so that the ingredients mix better with each other.

After that, grind the tomatoes in a meat grinder or with a blender and use the method that we gave in the description if you want to make the ketchup thicker. Make sure that there is no apple or tomato peel left in the resulting liquid mass. To eliminate its appearance in ketchup, pass it through a sieve.

Now you need to rinse the bell pepper, cut it into several pieces, then remove all the seeds and add the vegetable to the tomato and apple puree. Equip yourself with a blender and grind the mixture again to make it more smooth.

Then add salt and sugar in the required amount, mix the ketchup thoroughly and taste it. If there is not enough salt or sugar, you can add more, however, do not overdo it so as not to spoil your dish.

Since you do not need to cook ketchup with bell peppers and apples, select suitable containers in which it will be convenient to store the snack, and spread your ketchup over them. If you want to close it for the winter, then you should add quite a bit of vinegar and roll up with sterile lids, removing the jars in the cellar or pantry.

Recipe 5, step by step: homemade ketchup with apples and onions

I like this recipe just because of the addition of apples. They give it a special taste. If you like sweet sauce, then use sweet fruits. If you take sour, you get something like "Heinz".

• Tomatoes - 3 kg
• Apples - 500 gr
• Onion - 250 gr
• Salt - 1.5 tablespoons
• Sugar - 1.5 cups
• Apple cider vinegar - 50 gr
• Ground pepper - to taste

Wash all vegetables and fruits and cut into small pieces. Peel the onion first.

Put on fire and simmer until the onions are tender.

Then blend everything with a hand blender until puree. Then cook over the fire until the desired thickness. Approximately 50 minutes. And do not forget to stir constantly so that nothing burns. 5 minutes before the end of cooking, add salt, sugar, pepper and vinegar. Mix everything well.

Spread the finished sauce in sterile jars and tighten with lids. Turn over, wrap with a towel or blanket and leave for 24 hours to self-sterilize. Then put the blanks in your storage.

Recipe 6: ketchup with apples and tomatoes through a meat grinder

This time I want to offer you ketchup with apples at home for the winter, which turns out to be simply delicious.

I want to tell you how to make excellent ketchup, in which, in addition to tomato puree, we will add sweet and sour apples, spices, garlic and spices (cinnamon and cloves), as well as a little citric acid. You have no idea how delicious it is! This home-made ketchup can be served with baked meat or added to a vegetable stew, although my husband sometimes gets so carried away that he discreetly devours a whole jar, simply spreading it on slices of bread.

• tomato fruit - 4 kg,
• apple (sweet and sour variety) -0.5 kg,
• finely ground kitchen salt - to taste,
• granulated sugar (white) - 1 tbsp. (taste),
• ground pepper - 0.5 tsp,
• clove bud - 2-4 pcs.,
• ground cinnamon - 0.5 tsp,
• dried garlic - 0.5 tsp,
• dried laurel leaf - 3-4 pcs.,
• citric acid (in crystalline form) - 1/3 tsp

The technology for preparing ketchup is simple, there are few processes, but the most time consuming is the preparation of tomatoes. To do this, we sort them out, if there are crumpled or damaged ones, then we throw them away. If the fruit has a slight external damage, just cut it out. Then we rinse the fruits and wipe dry with a towel. Then we pass the tomatoes through a special device such as a meat grinder, which frees the tomatoes from seeds and peels.

Now we wash the apples, peel them, remove the seed capsule, and then grind them on a grater.

Combine tomato puree and apple mass, mix.

Then add granulated sugar.

Pour in salt, as well as clove buds and ground cinnamon.

And also put the leaves of laurel.

We boil the mass at a low boil for 2.5 hours. Then add citric acid.

And we boil the ketchup for 10 minutes.

Now we transfer it to dry processed jars and immediately roll them up. As usual, we turn them upside down and be sure to cover them thoroughly with a blanket so that the ketchup cools down longer.

A day later, we take out the banks to the cellar. Bon Appetit!

Recipe 7: homemade apple ketchup

Ketchup goes well with various main courses, kebabs, potato pancakes, fried potatoes, and can also be used as a dressing for borscht and tomato puree soup. Having made such a recipe, you will be completely sure of its high-quality composition, because no preservatives are used for the preparation, except for vinegar.

• Tomatoes - 6 kg
• Onions - 750 g
• Apples of any kind - 750 g
• Bitter pepper - 6 pieces
• Vinegar - 1.5 cups
• Sugar - 1.5 cups
• Salt - 3 tbsp. spoons
• Cinnamon, cloves - To taste

We wash vegetables and fruits.

Washed tomatoes in slices mode, add apples there, having previously removed the core. Peel the onion, cut it into 4-6 pieces and put it in a container with tomatoes and apples.

We put to cook on low heat. From the moment of boiling, 2.5 hours should pass.

We remove from heat, wait until it cools down, and wipe it through a sieve or pass it through a juicer. This procedure is mandatory if the mixture cannot be passed through a meat grinder of the desired consistency of ketchup.

Put the composition passed through a juicer or rubbed through a sieve on the fire again. After boiling, add salt, sugar, vinegar, spices and turn the heat to a minimum.

Cook after boiling for 2 hours, stirring occasionally.

When the viscosity of the ketchup reaches the desired level, we pour it into cans and roll it up.

Recipe 8: tomato, plum and apple ketchup (step by step)

I want to share a simple recipe for delicious tomato ketchup with plums and apples. Homemade ketchup can never be compared to store-bought ketchup - it is natural, without additives, thickeners, starch and preservatives. Ketchup is perfect for meat, poultry, pasta, for making pizza, hot sandwiches and more ... This preparation will always come in handy and diversify your table in winter.

• tomatoes - 2 kg;
• plums - 0.5 kg;
• apples - 0.5 kg;
• onions - 0.5 kg;
• salt - 2 tbsp. l .;
• sugar - 3-4 tbsp. l .;
• vegetable oil - 150 ml;
• garlic - 1 head;
• bell pepper - 2 pcs.;
• hot peppers - 2 pcs.;
• cloves - 6 pcs.;
• peppercorns - 6-8 pcs.;
• allspice - 5 pcs.;
• bay leaf - 2-3 pcs.;
• nutmeg - ½ tsp

Wash the tomatoes and cut into large wedges. Peel the bell peppers and cut into 4 pieces. Free the hot pepper from the stalk.

Core the apples and cut into wedges.

Cut the plums into halves and remove the seeds.

Peel the onion and cut into 4 pieces.

Skip tomatoes, plums, apples, bell peppers, onions and hot peppers through a meat grinder. Mix the resulting mass and cook on the stove.

Let the mixture boil and simmer over low heat for about 20 minutes, stirring occasionally. Add sugar, salt.

Dip spices (cloves, allspice, peppercorns, bay leaves) into the ketchup, you can put them in a cloth bag so that you can easily take them out later when they give off their taste.

Pour in vegetable oil.

Cook homemade ketchup over low heat until thick and excess moisture evaporates, about 20-30 minutes, stirring occasionally.

At the end of cooking, add garlic, passed through a press, and turn off the heat.

Add nutmeg, stir.

Remove spices with a slotted spoon or simply take out a cloth bag. Punch the mass with a hand blender.

The mass thickens well when beating with a blender, since apples are present in the recipe, and they are rich in pectin. The ketchup will acquire its characteristic consistency and will adhere tightly to the spoon without dripping.

While the ketchup is boiling, let's prepare the jars. We wash the jars with hot water and soda or sterilize them with steam (hold the jar over the steam coming out of the teapot spout and scroll from all sides), dip the lids separately in boiling water.

Hot tomato ketchup, prepared with plums and apples, pour into jars and twist. From this number of products, 3 jars of 0.7 liters each turned out and a little was left for the sample.

Turn the finished cans over and wrap them until they cool completely, then put them away for storage until winter. Tomato ketchup with plums can be stored in the apartment without using the cellar.