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Tomato ketchup for the winter without sterilization

0
971
Kitchen European
Calorie content 102.2 kcal
Portions 2.5 l.
Cooking time 120 minutes
Proteins * 0.6 g
Fats * 0.1 g
Carbohydrates* 24.9 gr.
* per 100 gr. product
Tomato ketchup for the winter without sterilization
Content

Homemade ketchup is not only tasty, but also absolutely harmless to the body additive to any dish. Homemade ketchup can be used to serve meat, pasta, make sandwiches, and also use it to prepare various dishes.

Ingredients

Cooking process

step 1 out of 5
Sort the tomatoes, rinse well and cut into small pieces. Send the tomatoes to a large saucepan, pour a glass of clean water over them and turn on the heat. Tomatoes must be simmered on the stove for twenty minutes from the moment they boil, sometimes stirring them.
step 2 out of 5
When the tomatoes are boiled and softened well, you need to beat them with an immersion blender until they are more or less homogeneous.
step 3 out of 5
Gently pass the resulting mass after the blender through a sieve to get a completely homogeneous tomato puree without seeds and tomato skin. Send the mass back to the pan.
step 4 out of 5
When the tomato mass in a saucepan boils, add granulated sugar and stir well to completely dissolve the sugar. After ten minutes, add salt and make a spice bag out of the ingredients list with cheesecloth. Place the bag in a container with ketchup and continue to cook for half an hour.
step 5 out of 5
When the ketchup is boiled to the desired density, pour vinegar into the container, mix well and turn off the heat. Pour the hot ketchup into sterile glass bottles and quickly tighten the caps. After the billet has cooled down, you can store it in the cellar or pantry, and open ketchup should only be stored in the refrigerator.

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