Homemade ketchup
Not only children, but also many adults cannot do without ketchup. If you have so many tomatoes at home that you suddenly don't know what to do with them, definitely try homemade ketchup. You can of course vary the classic sweet one. If you like spicy, add chili pepper to it.
Ingredients · Servings 1 dose
- 2 kg of tomatoes
- 250 g unpeeled apples
- 250 g onions
- 1 tablespoon salt
- 125 ml octa
- 1 tablespoon sweet paprika
- 1/2 teaspoon hot pepper (or 1 hot pepper)
- 5 cloves
- 5 balls of allspice
- 5 whole peppercorns
- 150 g granulated sugar (or granulated sugar)
Method · 2 h 30 min
- Peel, wash and slice the onion. Wash and slice the tomatoes. Wash the apples, but do not peel them. Remove the cores and slice the apples.
- Put everything in a pot with vinegar, salt, paprika, cloves, allspice and pepper. Cook for 1.5 hours.
- Then add sugar and cook uncovered for another 15 minutes (you can cook longer) to make the ketchup thicker.
- Remove all the spices from the cooked mixture, blend it, strain it and pour it into clean, dry jars. Wipe the necks of the jars and cover the jars with clean lids.
- If you use ketchup less often at home, you can can it to make it last longer. Sterilize at 85°C for about 20–30 minutes (depending on the size of the jars).
