It is always better to use only natural ketchup and tomato sauce. To make natural homemade ketchup, you just need to buy ripe tomatoes and use our recipes.

Tomato sauce

• 3 liters of tomato juice with pulp,
• 80-100 ml of table vinegar,
• 150 g sugar
• 20 g salt
• 50 g each root parsley and celery,
• 10 g garlic
• 1 - 2 g ground black pepper,
• 0.5 g each of cloves and cinnamon.

To make tomato sauce, take very ripe red tomatoes and boil the juice with the pulp. Finely chop the herbs and chop the garlic. Grind them immediately or after cooking in juice. (You can use a metal sieve.) At the end of cooking, add salt, sugar and vinegar. Tie black pepper, cloves and cinnamon in a gauze bag and put into the mass for 10-15 minutes. before the end of cooking. Pour the mass, boiled down to half the original volume, into prepared jars and sterilize in boiling water: half-liter - 3-5 minutes, liter - 8-9 minutes.

Tomato sauce with apples

• 3 liters of tomato juice with pulp,
• 500 g sour apple puree,
• 30-50 ml of table vinegar,
• 75 g sugar, 20 g salt,
• 50 g each of parsley and celery roots,
• 10 g garlic
• 1-2 g of black ground pepper, 0.3 g of cloves.

Combine tomato juice with pulp with applesauce, boil. Add chopped roots and garlic, and then spices, salt, sugar, vinegar. In 15 min. before the end of cooking, lower the gauze bag with dry seasonings. Sterilize like tomato sauce (see above).

Kuban-style sauce

For a liter jar:

• 2 kg of tomatoes,
• 0.5 cups granulated sugar
• 1 tbsp. a spoonful of salt
• 1 onion, 3 cloves of garlic
• 1 tbsp. a spoonful of vinegar essence,
• 15 black peppercorns,
• 25 allspice peas,
• 20 pieces of cloves,
• 0.5 g of cinnamon, 0.3 tsp of mustard powder.

Prepare tomato paste from healthy juicy red tomatoes. Add finely chopped onion and chopped garlic to it. Mix the mass and boil it down to half or a little more. At the end of cooking, add salt, sugar, vinegar essence. Dip the spices in a bag for 10 minutes. Pour the sauce hot into jars, roll up and sterilize half-liter sauce - 40 minutes, liter - 60 minutes.

French tomato sauce

• 5 kg of tomatoes,
• 500 g onions, 2 heads of garlic,
• 3-4 bay leaves,
• 20-30 g of tarragon greens,
• Salt, sugar, ground pepper,
• Vegetable oil.

Prepare a tomato paste from ripe tomatoes, add finely chopped onion, grated garlic and tarragon to it. Put the spices in the bag at the end of cooking. Pour hot sauce into jars. After letting it cool down a little, add a little vegetable oil on top and roll up. Keep cold.

Macedonian hot sauce

• 10 kg of tomatoes,
• 225 g cucumbers
• 600 g sugar
• 0.5 l of table vinegar,
• 120 g salt
• 30 g red hot pepper,
• 15 g ground black pepper,
• 5 g mustard.

Prepare the tomato sauce by steaming the tomatoes. Wash fresh or pickled cucumbers, mince (or grate). Combine the sauce with this mass, boil it by 2/3 the volume, add salt, sugar, hot pepper, mustard. At the end of cooking, add vinegar and dry spices (preferably in a gauze bag). Pour boiling sauce into jars. Pasteurize at a temperature of 85-90 degrees C half-liter cans - 7-8 minutes, liter cans - 12-15 minutes.

Thick tomato-plum sauce

• 2 kg of tomatoes,
• 1 kg plums,
• 500 g onions
• Salt, sugar, black and red hot peppers,
• 1 head of garlic.

Prepare tomato puree by adding heavily chopped onion to it. Rub the puree through a fine sieve. Peel the plums and pits, rub the mass through a sieve, boil. Combine the two masses, add crushed garlic, salt, sugar, black and red pepper. Cook over low heat until reduced by 1/3 of the volume. Place the paste in jars (sterile) and roll up.

Ketchup with spices

• 5 kg of tomatoes,
• 1 cup chopped onion
• 160-200 g sugar
• 30 g salt
• 1 cup 9% vinegar
• One teaspoon of black pepper, cloves, mustard seed,
• A piece of cinnamon
• 0.5 tsp of celery seeds.

Wash tomatoes, cut, put in an enamel bowl. Peel and chop the onions, add to the tomatoes and steam under the lid. Cool the mass, rub through a fine metal sieve and boil again until the volume is halved. Dip dry spices into ketchup in a gauze bag. At the end of cooking, add salt, sugar, vinegar, boil after that for 5 minutes, no more. Ready-made ketchup is best bottled and sealed immediately.

Horseradish ketchup

• 2 kg of ripe tomatoes,
• 1 tbsp. a spoonful of salt
• 2 medium onions
• 2 tbsp. tablespoons of wine vinegar,
• 2 tbsp. spoons of red wine
• 100 g sugar
• 1 teaspoon of ground ginger, cloves and pepper,
• 1 tbsp. l. grated horseradish.

Wash the tomatoes, remove the base of the stalks, peel and chop the onion. Boil tomatoes and onions for 15-20 minutes, then pass through a sieve. Add vinegar, wine, sugar and seasonings and simmer over low heat for about 1 hour. Pour into bottles or jars and close.

Ketchup is a great addition to almost any meal. It gives the treats a bright taste and aroma.

Yes, and concoction of this sauce will not be difficult, it can be prepared even by that hostess for whom preparing blanks for the winter is a difficult task.

It would seem, what could be simpler? It is enough just to properly prepare the tomatoes, peel, grind, season with spices and boil. Everything, delicious ketchup at home for the winter and not only ready!

And so that its preparation still does not cause difficulties, we offer several recipes with a photo.

Traditional recipe for the winter

What is required for cooking:

• Tomatoes - 3 kilograms;
• Half a glass of granulated sugar;
• ½ large spoonful of salt;
• Carnation - 2-3 things;
• 10 coriander peas;
• Allspice - 10 peas;
• Table vinegar - 100 ml.

How to make ketchup at home:

1. To begin with, we sort out the tomatoes, rinse them in cold water to remove dirt;
   
2. Next, remove the stalks from the fruit, cut the tomatoes into small pieces;
   
3. We spread the tomatoes in a medium-sized container, you can add a little water so that the tomatoes do not burn during the cooking process;
4. We place the pan on the stove, leave it to cook;
   
5. After the vegetables begin to boil, reduce the heat to medium and leave to cook under a closed lid for about 20 minutes;
6. We remove the container from the stove, transfer the boiled tomatoes to a sieve and begin to grind. This will help get rid of skins and bones;
   
7. We transfer the grated tomato mixture into the same saucepan, put on a low heat and leave to cook for 1 hour;
8. The mixture should turn out with a thick consistency, so it can be boiled for a little over an hour;
9. Next, put all the spices on a small piece of gauze. We tie the edges of the gauze, as a result, the spices should be placed in a small bag of gauze material;
10. We put the bag with spices in the tomato mixture, also add salt, granulated sugar, table vinegar there;
11. Boil the mixture for another 10 minutes, while the fire should be at a low level;
    
12. We thoroughly rinse the ketchup jars, clean them from all sides with baking soda from various contaminants and be sure to sterilize;
13. Put the finished ketchup in jars, tighten the lids;
    
14. The sauce should be stored in a cool place - in the cellar or refrigerator.
    

Cooking savory ketchup

Cooking components:

• Tomatoes - 8 kilograms;
• 5 kilograms of bell pepper;
• 4 kilograms of onions;
• 2 garlic heads;
• Half a hot pepper pod;
• Granulated sugar - 500 grams;
• 4 large spoons of salt;
• 5 allspice peas;
• Black pepper in the form of peas - 8 pieces;
• 5 carnation buds;
• 3-4 leaves of lavrushka;
• 1.5 large tablespoons of 9% table vinegar;
• Gauze material.

How to cook spicy-tasting ketchup at home for the winter:

1. If you are preparing a large amount of ketchup at a time, then it is better to use a large saucepan for cooking. If there are no large containers, then you can use two medium pots;
2. We prepare tomatoes, bell peppers. We wash everything thoroughly in cool water from dirt and dust;
3. Next, cut the pepper, remove all the seeds, cut off the stalks. Cut the vegetable into small pieces;
4. Cut the tomatoes into medium slices;
5. Peel and cut the onion into small slices;
6. Prepared and chopped vegetables must be minced. As a result, you should get a thick mixture, from which ketchup will be prepared in the future;
7. Preparing spices. Allspice and black pepper, cloves, bay leaves should be placed in a small piece of gauze material and tied. As a result, all the vegetables will end up in a small bag, which we will place in the container with the vegetable mixture. With this method, the spices will not float in the ketchup, and when boiled, an aroma will be released from the bag, which will give a bright taste to the sauce;
8. Pour the vegetable mixture into a large saucepan, place a bag of spices there and put it on the stove to boil;
9. We wash half the pod of hot pepper and put it in a container with a tomato;
10. We clean the heads of garlic from the skin, pass the peeled teeth through a press. Put the garlic in tomato, salt and granulated sugar, cover the lid, reduce the heat and leave to boil;
11. As soon as the mixture is reduced to 1/3 part, remove its splits, grind everything through a sieve. This will get rid of excess skins and seeds. Do not forget to remove the spice bag;
12. Pour the homogeneous tomato mass into a container and place on the stove. Close the lid and leave to simmer over low heat. The mixture should boil down another 1/3 part;
13. About 10 minutes before the end of cooking, add table vinegar, mix and boil until tender;
14. Jars for ketchup should be thoroughly rinsed, cleaned, sterilized, this will ensure long-term storage of the workpiece;
15. Put the finished ketchup in jars, tighten the lids and store in a cool place.

How to make hot ketchup at home for the winter

Let's prepare the following:

• 3 kilograms of fleshy tomatoes;
• Hot chili pepper - 3 pods;
• 1 large spoon with a slide of salt;
• 150 grams of granulated sugar;
• 1 large spoonful of 9% table vinegar;
• Allspice peas - 10 pieces;
• 10 pieces of black pepper.

Let's start making hot ketchup:

1. We wash the tomatoes from dirt and cut them into small pieces;
2. We shift the tomato slices into a saucepan, let it stand so that they let the juice out;
3. Next, put the container on the stove and boil over low heat for 40 minutes;
4. Meanwhile, rinse the chili peppers, cut into small pieces. We spread it to the tomatoes;
5. About 15 minutes before the end, fall asleep peas of black and allspice;
6. Then we remove the tomato mixture from the stove, transfer it to a sieve and grind;
7. Pour the grated mass into a saucepan, put it on the stove and boil it again;
8. As soon as it boils, add salt, vinegar and granulated sugar. Mix everything and boil for 15 minutes;
9. We pre-wash and sterilize the jars. Pour the mixture into glass containers and close with lids;
10. We remove spicy ketchup for storage in a cellar or refrigerator.

Cooking a delicious apple sauce

What is required for cooking:

• Tomatoes - 4 kilograms;
• Apples - 500 grams;
• 500 grams of onions;
• Sugar - 250 grams;
• 1.5 large spoons of salt;
• ½ teaspoon of cinnamon;
• 2 pieces of cloves;
• A pinch of ground red pepper;
• 1 cup vinegar

How to cook ketchup with apples at home for the winter:

1. Rinse tomatoes, apples and cut into small pieces. We clean out sockets with seeds from apples;
2. Peel the onion and cut it into medium slices;
3. We pass vegetables with apples through a meat grinder;
4. We put everything in a container and put it on the stove. Boil for 2 hours;
5. Then add cloves, cinnamon, salt, granulated sugar there and leave to cook for another 1.5 hours;
6. About 15 minutes before the end of cooking, add table vinegar and ground pepper to the mixture;
7. We prepare glass containers, wash and sterilize;
8. We put ready-made ketchup in jars, close with lids;
9. Store ketchup in a cool place - in a cellar or refrigerator.

For ketchup, use well-ripe fleshy tomatoes.

You can add a little starch to the sauce while cooking.

You can store the workpieces in jars or plastic bottles.

Be sure to make ketchup at home for the winter using these recipes. The sauce turns out to be delicious and will perfectly complement any dish - meat, fish, vegetables, snacks.

Everyone in your family will love it, so start making this spicy addition to your meals now!

Today I want to tell you how to cook. Such ketchup not only tastes better than store-bought ketchup, but is also healthier at times. If the production of ketchup prepares their condensed tomato concentrate, thickeners and flavor enhancers, then at home you will prepare it from delicious and ripe ones.

It is known from the history of ketchup that its first recipes appeared in American cookbooks in the middle of the nineteenth century. A little later, at the beginning of the 20th century in the USA, Henry Heinz organized the production of ketchup on an industrial scale from thick tomato paste. And today the Heinz company is the largest producer of ketchup in the world. Homemade tomato ketchup can be prepared according to many recipes, which speaks volumes about the popularity of its production at home by housewives.

Today we will look at the classic tomato ketchup recipe.

Ingredients:

• Tomatoes - 3 kg.,
• Salt - 2 tbsp. spoons,
• Spices: ground black pepper, thyme, paprika, a set of Provencal herbs - 1 tsp,
• Onions - 4-5 pcs.,
• Sugar - 2 tbsp. spoons,
• Hot chili pepper - 2-3 rings,
• Table vinegar - 2 tbsp. spoons,
• Starch - 3 tbsp. spoons.

Homemade tomato ketchup - recipe

Juicy and fully ripe are perfect for making ketchup. Wash the tomatoes. Cut each tomato into several pieces.

Pass the tomatoes prepared in this way through a meat grinder.

Peel the onions.

Like tomatoes, cut the onions into several pieces and mince them.

Transfer the tomato puree and onion to the pot where the ketchup will be boiled. Mix the mass.

To make tomato ketchup at home spicy and aromatic, add spices to it. From spices, black ground pepper, thyme, paprika, and Provencal herbs are well suited.

Along with the spices for the pungency, I also add 2-3 rings of hot chili peppers.

In the event that you want to learn even spicy tomato ketchup, increase the amount of pepper. Stir the base of the future ketchup. Place the pot on the stove. Boil the tomato ketchup over low heat, stirring occasionally, for one hour.

After one hour, when the tomato mass has boiled down, has become softer and thicker, you can add flavor enhancers to it. In our case, these are salt, sugar and vinegar. As in the preparation of any other preparations for the winter, we use ordinary rock salt while cooking ketchup. Iodized salt is not suitable for making tomato ketchup.

As for sugar, its amount can be adjusted at your discretion. Personally, I like it when ketchup does not have a pronounced sour, but a slightly sour-sweet taste.

After adding salt and sugar, pour in the vinegar. Even a small amount of vinegar is a guarantee that the ketchup will not spoil and will keep well.

Be sure to taste the ketchup and adjust it however you like. If everything suits you, you can proceed to the next stage of its preparation - giving it a puree-like consistency. Beat the boiled tomatoes with a hand blender in mashed potatoes. After this procedure, our homemade tomato ketchup becomes closer and closer to the store-bought one, but not quite yet.

Homemade tomato ketchup. Photo

Many surmise that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Nevertheless, the thick tomato sauce with spicy notes of cinnamon and cloves remains one of the best-selling in our country. What is there in the country - in the world. He is able to make everything as appetizing as possible: from fried meat to pasta. I don’t know about you, it’s quite difficult for me to stop using it. Therefore, while the season of fresh vegetables is in full swing, I propose to prepare homemade tomato ketchup for the winter. Lick your fingers - it turns out so tasty. In a sealed form, the seasoning is stored for more than 1 year, but when it is open, it is advisable to eat it for no more than 2-3 weeks. Natural ingredients without synthetic additives deteriorate faster. But don't worry, a half-liter jar “disappears” in a few days.

The easiest and most delicious homemade ketchup for future use

Meat, potatoes, pizza, and even a slice of ordinary bread with this sauce are much tastier! Try it! I guarantee you will lick all your fingers and ask for more. Fresh tomatoes + classic spices = perfect results.

Thank you very much for the recipe to mom Larisa!

Ingredients:

Exit: about 1.25 liters of ready-made sauce.

How to prepare delicious homemade tomato ketchup for the winter (lick your fingers):

To make a lot of thick sauce, use exceptionally well-ripened, fleshy, not watery tomatoes. From unripe, only a large amount of juice will turn out, which will evaporate during cooking. And there will be very little ready-made ketchup. Cut the tomatoes into small wedges. Place in a bowl (large saucepan). Peel the onion. Chop into small cubes. Put on tomato wedges, stir. Cover with a lid.
Put on low heat. Simmer until soft (about 15 minutes). The vegetables will immediately juice up, so they will not burn.
Use a metal sieve to smooth the tomato base. Rub soft vegetables through it. It will make a smooth, seedless and skinless puree. Wipe as thoroughly as possible - more pulp will end up in the bowl.
Transfer the vegetable mixture back to the bowl (saucepan). Do not use a lid. Bring to a boil. Cook over low heat until the ketchup is 2-2.5 times cooked.
Place ground cinnamon and pepper, as well as whole cloves and coriander seeds on cheesecloth folded several times. Tie the ends, make a pouch. Dip in boiling puree. The spices will give off their aroma, but at the same time they will be completely simple to extract from the finished product.
Add sugar, salt and vinegar. Stir. Cook for another 5-7 minutes. The sauce will become even thicker. After the indicated time, remove the spice bag.
Prepare jars (special bottles). I have a lot of 250 ml bottles of cream with lids. It is very convenient to store ketchups and other tomato sauces in them both until winter and for current use. Ordinary liter (half liter) jars are also suitable. Sterilize the jars (bottles). Boil the lids. Lay out the hot piece. Roll up. Turn over, check if the conservation is leaking. In this position, wrap the jars.
After cooling, hide in a dark pantry, a cellar for the winter. Store opened ketchup in the refrigerator. But after opening it, it is advisable to eat it within 2-3 weeks. It contains only natural preservatives and has a shorter shelf life than a store product.

Preparing aromatic tomato and apple ketchup for the winter

It is difficult to imagine a combination of apples and tomatoes raw. But in this sauce, they "get along" perfectly. Apples are responsible not only for the taste, but also for the excellent thick consistency. Try it.

Required products:

Exit: about 1.5 liters of workpiece.

The plan for the preparation of tomato and apple ketchup, preparation for future use (for the winter):

Tomatoes must be ripe, soft and tasty. It is advisable to take apples with sourness, then the seasoning will turn out to be more tasty. Peel the onion. Cut each onion into 6-8 pieces. Cut out the coarse part of tomatoes. Cut into wedges. Remove seeds and tails from apples. You do not need to remove the peel. It contains pectin, a natural thickener that will allow you to get the perfect consistency in a short time.
Grind all chopped components using a blender (meat grinder). Is the mass not quite uniform? Do not worry. After boiling, small pieces of vegetables will become soft, easily squeezed through a sieve.
Transfer to a deep heat-resistant container. Place on medium heat. Reduce heat after boiling. Cook covered, stirring every 10-15 minutes, about 1 hour.
Remove the cover. Cook for another 30-45 minutes. Most of the liquid will boil away.
The most difficult stage is rubbing the boiled mass through a sieve to obtain a homogeneous consistency. But every minute of the time spent is worth it: homemade tomato and apple ketchup turns out to be very appetizing, you just lick your fingers. Having tried a spoon, I decided that it should be prepared for the winter not with cans, but with buckets. Return the grated sauce to the cooking bowl.
Add sugar, salt, vinegar, and ground pepper. It is advisable to grind the peas personally. What is sold in bags contains a lot of small rubbish and does not have a special aroma. Also add the spices that make a regular red tomato sauce a real ketchup. These are cloves and cinnamon. You can put the cloves whole, and remove at the end of cooking. Otherwise, the aroma will be too concentrated. Or take only 2-3 cloves and grind with pepper. Stir. Cook after boiling for another 5-7 minutes, until you achieve the desired consistency. Add other seasonings if desired - hot pepper, coriander.
Wash the jars (bottles). Sterilize or pour over boiling water several times. Place on a kitchen towel to drain the water. Fill the container. Roll up with sterile dry caps. Cool upside down under an unnecessary blanket.
After cooling, hide it for storage in the cellar, pantry, refrigerator. You open a jar of such real ketchup in winter and you enjoy the natural smell of tomatoes and spices. And the taste - you wobble - not just want to lick your fingers, but also bite off your tongue with pleasure.

Spicy thick ketchup with garlic

It is difficult to resist licking your fingers when in front of you is a whole jar of delicious homemade sauce with a pleasant, spicy, piquant taste. Bulgarian pepper adds a special touch, garlic adds a slight pungency, and herbs of Provence add a Mediterranean flavor.

Would need:

Exit: about 1.75-2 liters.

How to cook:

Rubbing the sauce components through a sieve is not an easy and pleasant task. Especially when there are plans to prepare a large amount of conservation. Got a dedicated food processor attachment? You are very lucky. I don't have such a nozzle, so I decided to make it easier for myself and conduct an experiment. Tomato peel contains the bulk of pectin, a thickener. If you remove it, the ketchup will not thicken. But I still decided to check it and peeled off the skin. Rubbing tomato pulp is faster and easier. The sauce thickened, by the way, good. Blanch the vegetables to separate the flesh from the skin. Make a crosswise incision. Dip in boiling water. Blanch for 3-4 minutes. To reduce cooling time, transfer to ice (immerse in ice water). The skin comes off easily. Cut the tomatoes into large wedges.
I also decided to peel the bell peppers from the film. Therefore, I baked it in a heat-resistant bag. By the way, you can put in raw pods and ignore what I'll write in this paragraph. Wash the vegetable. Place it in a baking bag. Send to an oven preheated to 200 degrees for 15-20 minutes. The same result will be obtained when cooking in a microwave oven (900 W, 7-10 minutes). To prevent the bag from bursting, make cuts in several places with a knife. Cool the pods slightly. Remove ponytails, seeds. Remove the skin. Slice at random.
I used sweet salad onions. But ordinary, yellow, white will do. Peel the bulbs. Divide each into 4-8 pieces.
Grind the ingredients with a blender or meat grinder.
For cooking, use pans with a thick bottom so that the mass less burns. Send it to the stove over medium heat. When the sauce has boiled, screw the burner back on. Cook for 1.5-2 hours, until the mass is boiled down to a classic thickness.
Remove the seeds by rubbing the chopped vegetables through a metal sieve. Return the blank to the fire. A hand blender will help you achieve a perfectly smooth consistency. Additionally use it after rubbing (optional).
Add the remaining ingredients - salt, sugar, vinegar, dried and fresh spices. Chop the garlic finely with a knife (crush with a press). Stir. Cook for another 5-7 minutes after boiling.
Place in prepared containers. Since preservation is not sterilized, use sterile, dry cans, bottles, lids. Place containers of ketchup on top of the lids to check for leaks. After checking, wrap the blank with an unnecessary blanket. Put the cooled sauce in a cool dark place (refrigerator, cellar, pantry).
But you can enjoy it right away, without waiting for winter. Ketchup comes out fragrant, piquant due to the use of ripe tomato fruits, fresh garlic, Provencal herbs. The shelf life of closed conservation is more than 1 year. I advise you to harvest it a lot - it disappears very quickly.

Appetizing, natural homemade preparations! Enjoyable, successful results!

Summer gave us good harvests of tomatoes. The calm autumn season is coming, which allows you to start cooking savory snacks, seasonings and sauces. Today we are preparing original ketchup with different ingredients. The recipes will be based on our favorite tomatoes.

Ketchup is a tomato sauce or seasoning made from fresh tomatoes with or without spices, salt, and sugar. It is used with a wide variety of hot and cold dishes: spaghetti, hamburgers, sandwiches, pizza.

Over the past 50 years, it has gained international acceptance and recognition. Summarizing the concept of the word "ketchup" is a thick tomato sauce that is used as a seasoning for fish dishes.

Today in the article:

Ketchup for the winter "European style"

Ingredients:

• 1.5 kg - tomatoes
• 2 teaspoons - salt
• 2 tbsp. spoons - vinegar 3%
• 1 teaspoon mustard
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ground red pepper
• 2 pcs. - carnations
• Nutmeg - on the tip of a knife

Preparation:

1. Pour boiling water over the tomatoes, remove the skin, cut the pulp into small slices. Salt, place in an enamel bowl and heat over low heat for 30 minutes.
2. Wipe the tomato mass through a metal sieve, combine with vinegar and spices and heat for another 40 minutes without covering.
3. Pour the finished ketchup into sterilized jars and roll up with boiled lids.

Ketchup for the winter "Successful addition"

Ingredients:

• Tomatoes - 1 kg
• Apples - 500 g
• Sweet peppers - 2 pcs.
• Sugar - 1.5 tbsp. spoons
• Vegetable oil - 1/4 cup
• Vinegar 9% - 1/4 cup
• Salt - 1/2 tbsp spoons
• Ginger - 1/2 teaspoon
• Black peppercorns - 5 pcs.
• Ground black pepper - 1/4 teaspoon

Preparation:

1. From apples, you need to remove the core, seeds and skin, and chop the pulp.
2. Wash the bell peppers, remove the stalks and seeds, finely chop the pulp.
3. Chop the tomatoes and combine with pepper, apples, vegetable oil, salt, sugar. Mix everything and simmer over medium heat for 15 minutes.
4. Grind the ginger into a powder and add along with other seasonings to the prepared mass. Warm up the resulting mass for another 3 minutes and immediately spread it into sterilized half-liter jars.
5. Pasteurize for 30 minutes at 85 degrees C, then roll up and cool, turning upside down.

Delicious tomato ketchup for the winter "Bulgarian style"

Ingredients:

• 1 kg - tomatoes
• 500 g - sweet pepper
• 1/4 cup - vegetable oil
• 5 cloves - garlic
• 2 pcs. - bay leaves
• Parsley and dill, salt, pepper

Preparation:

1. The garlic needs to be crushed.
2. Pour boiling water over the tomatoes, remove the skin and mince the pulp.
3. Remove the seeds and stalks from the pepper, cut the pulp into small pieces.
4. Combine the tomatoes with pepper. Add garlic, vegetable oil, bay leaf, salt, pepper and let it boil, reduce heat and cook for 1 hour with constant stirring.
5. Rinse the greens, chop, add to the ketchup - bring it to a boil again and pour into the jars. Store in the refrigerator.

Ketchup for the winter "Optimal taste" - with tomatoes and onions

Ingredients:

• 5 kg - tomatoes
• 1 cup - chopped onion
• 1 cup of sugar
• 1/2 cup sugar
• 1/2 cup - salt
• 1 glass - vinegar 9%
• 1 teaspoon each: black pepper, cloves, mustard seed, cinnamon slice, 1/2 teaspoon celery seed

Preparation:

1. Wash the tomatoes.
2. Cut the onion into half rings.
3. Combine tomatoes and onions and steam together. Rub it all through a sieve.
4. Boil the resulting mixture by half. Put the spices in a bag and put them in a boiling mass. Add salt, sugar, vinegar and cook for another 7 minutes.
5. Remove the spices and pour the finished ketchup into bottles and seal.

Green tomato ketchup for the winter

Preparation of the recipe:

1. Wash and cut into pieces: 1.4 kg of green tomatoes and 500 g of apples.
2. Cut small 2 onions into slices.
3. Combine chopped green tomatoes and onions. We boil everything. Wipe the resulting mixture through a sieve. The resulting puree is thickened to a creamy consistency.
4. We make a vinegar marinade with spices: 1 glass of vinegar 8% with the addition of 1 teaspoon of pepper. ground mustard and allspice and 1.5 tbsp. tablespoons of salt - heat to a boil and insist for 2 hours.
5. Then we filter the vinegar marinade, pour it into the condensed puree. Boil the resulting mixture a little again and fill it hot with 1 liter cans, which have been preheated.
6. We sterilize the sealed cans at 90 degrees C - 45 minutes.