Awesome ketchup for the winter. Homemade tomato ketchup

Ketchup is one of the most versatile sauces. It goes well with pasta and potatoes, meat and fish, and any dish tastes better with it. However, commercial sauces rarely contain only natural products, and those consisting only of them are expensive. If you want to enjoy the taste of a quality product all year round and at the same time not give fabulous money for it, there is only one way out - to cook ketchup at home. If done correctly, then in its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to make delicious ketchup, it is not enough to choose a suitable recipe, although a lot depends on it. It is very important to consider a few points.

When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least somewhat damaged. In this case, it is better to give preference to tomatoes grown not in greenhouses, but in the beds: fleshy and aromatic.
Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be whipped, wormy ones - these are not suitable for ketchup.
Tomatoes and other foods, if required by the recipe, must be thoroughly chopped. The best way to do this is to pass through a meat grinder, then rub the puree through a sieve. There is also an easier way - to pass it through an auger juicer, but it does not allow achieving such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

tomatoes - 2.5 kg;
granulated sugar - 125 g;
cloves - 2 pcs.;
black peppercorns - 20 pcs.;
coriander - 10 pcs.;
table vinegar (9 percent) - 40 ml;
salt - 10 g;
greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

Wash the tomatoes well, cut off the stalks, cut each vegetable into 4 parts.
Chop greens and place in a saucepan with tomatoes.
Place the tomatoes in a saucepan and simmer for 20 minutes.
After the tomato mass has cooled, rub it through a sieve.
Bring the tomato puree to a boil and cook until thickened. This will happen in an hour or an hour and a half. All this time, the mass should be mixed so that it does not burn.
Fold the spices in cheesecloth or bandage, wrap them well so that they do not fall out during cooking, and dip them into the tomato mass.
Pour in sugar and salt, pour in vinegar, boil for another 10 minutes.
Take out the spice bag.
Sterilize the jars, preferably small ones, and fill with hot ketchup. Seal with sterilized caps.

Traditional homemade ketchup has a pleasant sweet and sour taste. It is not spicy at all, so it can even be given to children.

Spicy ketchup

tomatoes - 2 kg;
bell pepper red - 1 kg;
carrots - 0.5 kg;
onions - 0.5 kg;
tomato paste (no salt) - 0.2 kg;
vegetable oil - 0.15 l;
chilean pepper - 0.15 kg;
garlic - 100 g;
Apple cider vinegar (6 percent) - 70 ml;
sugar - 80 g;
dry basil - 20 g;
ginger - 50 g;
corn starch - 50 g;
ground coriander - 5 g;
water - 1 l;
salt - 20 g.

Recipe for the occasion::

Cooking method:

Peel carrots, peppers and onions, chop, mince.
Grind the basil to a powder.
Combine the basil, onions and carrots.
Pour the carrot-onion-pepper mass with water in the amount of 0.2 l, simmer for 10 minutes.
Mince the tomatoes, garlic and hot peppers. If you want the ketchup to turn out sharper, you can not remove the seeds from the pepper, but grind it whole.
Place the tomatoes, hot peppers and garlic over the carrots and onions, and simmer the vegetables together for another 10 minutes.
Dissolve the tomato paste with 0.7 liters of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
Cool the vegetable mass, then rub it through a sieve, beat the resulting puree in parts with a blender.
Add spices, oil and vinegar, salt and sugar.
Bring to a boil and simmer for 7 minutes.
Dissolve starch in 100 ml of water.
Pour the starch in a thin stream into the sauce, stirring it constantly, cook for a couple of minutes.
Pour the ketchup into sterilized bottles or jars and seal them. When cool, store in the pantry.

The ketchup prepared according to this recipe has a spicy aroma and pungent taste, quite pungent.

Spicy ketchup

tomatoes - 0.5 kg;
onions - 0.5 kg;
sweet pepper - 1 kg;
hot peppers - 0.2 kg;
vegetable oil- 100 ml;
table vinegar (9 percent) - 0.25 l;
garlic - 7 cloves;
black peppercorns - 7 pcs.;
sugar - 125 g;
salt - 5 g.

Cooking method:

Grind the sweet and hot peppers together with the seeds with a meat grinder.
Do the same with the rest of the vegetables.
Place the vegetables in a saucepan and cook for half an hour.
Wrap the peppercorns in cheesecloth and lower them to the bottom of the pan.
Pass the garlic cloves through a press and add to the vegetables.
Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
Boil to desired consistency and pour into sterilized bottles through a clean, boiled funnel.
Close the lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of truly spicy sauces and seasonings.

Classic ketchup

tomatoes - 3 kg;
sugar - 150 g;
salt - 25 g;
Apple cider vinegar (6 percent) - 80 ml;
cloves - 20 pcs.;
black peppercorns - 25 pcs.;
garlic - 1 clove;
ground cinnamon - a pinch;
hot red pepper (ground) - on the tip of a knife.

Cooking method:

Wash the tomatoes, chop finely, put in a saucepan and put it on low heat.
Boil the tomatoes until they are one-third less in volume.
Add sugar and cook for another 5 minutes.
Add salt and cook for another 3 minutes.
Wrap peppers and cloves in cheesecloth, put in a saucepan with tomatoes. Add pepper and cinnamon there.
Boil for another 10 minutes and remove the pan from heat.
When the mass has cooled, rub it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
Crush the garlic and add to the tomato puree.
Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized beforehand.

Ketchup has a versatile classic taste, which allows you to serve it with any dish. This is the most tomato ketchup that can be, because there are no other vegetables in it.

Table ketchup

tomatoes - 6.5 kg;
garlic - 10 g;
onions - 0.5 kg;
sugar - 0.45 kg;
salt - 100 g;
ground cinnamon - 2 g;
mustard (seeds) - 3 g;
cloves - 6 pcs.;
black peppercorns - 6 pcs.;
allspice peas - 6 pcs.;
vinegar essence (70 percent) - 40 ml.

Cooking method:

Wash the tomatoes, making a criss-cross cut on each.
Dip in boiling water, blanch for a couple of minutes, remove and transfer to a saucepan of cold water.
Remove the skins from the tomatoes, cut each in half.
Place the strainer in a clean saucepan. Take the seeds out of the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the wire rack and the juice gets into the pan. Wash the sieve.
Return it to the pot and rub the tomato pulp through it.
Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
Pass the onion and garlic through a meat grinder.
Place the tomato, onion and garlic purees in a saucepan, add all the spices, including cinnamon.
Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mixture is about half boiled down.
Add remaining sugar and cook, stirring, for 10 minutes.
Pour in salt, pour in vinegar and boil for another 10 minutes.
Pour the ketchup hot into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or closet.

Table ketchup is very aromatic, has a delicate texture and a spicy taste. It cannot be said about him that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

tomatoes - 5 kg;
Bulgarian pepper - 0.3 kg;
onion- 0.5 kg;
sugar - 0.2 kg;
salt - 30 g;
paprika - 10 g;
table vinegar (9 percent) - 125 ml.

Cooking method:

Wash the peppers, remove the seeds, cut into pieces and grind with a blender or meat grinder.
Wash the tomatoes, cut them, cook for 5 minutes and transfer to cold water. When the tomatoes have cooled slightly, remove them from the water and peel them off.
Chop the tomatoes and chop with a meat grinder or blender.
Remove the husks from the onions, chop and chop in the same way.
Pour salt and sugar into a saucepan, put vegetable puree into it and put on fire.
After bringing to a boil, reduce heat and simmer until the mass is optimal for ketchup consistency.
Pour in paprika, boil for a couple of minutes.
Pour in vinegar and boil for another 3 minutes.
Pour into previously sterilized jars or bottles, close them with lids. The ketchup should cool down at room temperature, after which it is better to put it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Having tried it once, you want to eat again and again.

Homemade ketchup is a tasty and healthy product that can be stored well and eaten quickly. The variety of recipes allows you to make a tomato sauce for every taste.

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, set 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

Tomato ketchup with roots.

Ingredients:

1 kg of tomatoes
25 g parsley root
25 g celery root
25 g carrots
15 g garlic
50-70 g sugar
15-25 g salt
ground black pepper to taste

Cooking method:

Grate or finely chop parsley root, celery and carrots. Add finely chopped tomatoes, simmer over low heat for 40-50 minutes. Then rub the mass through a sieve. Add salt, sugar, garlic passed through a press, ground black pepper, simmer for 10 minutes. Put ketchup prepared according to this recipe at home in sterilized jars, roll up and wrap until it cools.

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Ketchup with celery.

Ingredients:

1 kg of tomatoes
200-250 g carrots
100 g onions
50 g each dill and celery
15 g garlic
50 ml vegetable oil
salt and sugar to taste

Cooking method:

For this ketchup recipe for the winter, tomatoes need to be peeled and finely chopped. Chop the onion and herbs, grate the carrots. Combine vegetables and herbs, pour in oil, simmer over low heat for 30 minutes. Add garlic passed through a press, salt, sugar, simmer for 10 minutes. Grind the mass in a blender until smooth and bring to a boil. Arrange hot ketchup in sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg of tomatoes
1 kg bell pepper
500 g carrots
250-300 g onions
10 g of parsley root
celery, parsnip
30 g of dill greens
parsley
cilantro
200 ml vegetable oil
30 ml 9% vinegar
10-15 g salt

Cooking method:

To prepare ketchup for the winter according to this recipe, all vegetables must be finely chopped. Put in a saucepan, add oil, simmer over low heat for 30 minutes, stirring. Pour in finely chopped herbs, salt, spices, simmer for another 5-7 minutes. Grind the mass with a blender, pour in vinegar, bring to a boil. Put hot ketchup 1 in sterilized jars, roll up and wrap until it cools.

Ingredients:

4.5 kg of tomatoes
500 g carrots
500 g onions
70 g celery stalks
100 g basil greens
70 ml vegetable oil
salt and sugar to taste

Cooking method:

Finely chop the onion, celery stalks and carrots, fry in oil for 5-7 minutes, stirring. Peel the tomatoes, chop finely, add to the fried vegetables. Simmer over low heat for 2 hours. Add salt, sugar, finely chopped basil, simmer for another 5 minutes. Put hot homemade ketchup, prepared for the winter, into prepared jars, roll up and wrap until it cools.

Ingredients:

2 kg of ripe tomatoes
150 g hot pepper
200 g bell pepper
200 g onions
50 g garlic
80 ml vegetable oil
50-60 g salt
50 ml 9% vinegar
spices to taste

Cooking method:

Chop tomatoes, peppers, garlic and onions with a meat grinder or blender. Add spices, heated in oil, salt, vinegar, mix thoroughly. Put Adjika in clean jars. Homemade ketchup should be kept in the refrigerator.

Pay attention to how appetizing the ketchup made according to this recipe looks in the photo:

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Ingredients:

1 kg of tomatoes
100-150 g onions
100 g celery root
20 g fresh hot pepper
15 ml 9% vinegar
25 g sugar
10-15 g salt
a pinch of ground cinnamon
carnation
ginger

Cooking method:

For this homemade ketchup recipe for the winter, rub the tomatoes through a sieve. Finely chop the onion, grate the celery root. Combine vegetables, add spices, salt, sugar, simmer over low heat until thickened. Pour in vinegar, stir. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

2.5 kg tomatoes
200 g onions
50 g starch
30 ml vegetable oil
50 ml of 9% vinegar,
200 g sugar
salt to taste
3 g of ground cinnamon
carnation
black and hot pepper

Cooking method:

Chop the tomatoes, heat for a few minutes, then rub through a sieve. Chop the onion very finely, fry in oil until soft. Add mashed tomatoes, spices, salt, sugar, simmer over low heat for 30 minutes. Put a little of the boiling mass in a glass, cool and stir the starch in it. Add vinegar to the rest of the mixture, simmer for about 1 hour. Pour in the mixture with starch, cook, stirring occasionally, for 5 minutes. Put hot ketchup in jars, roll up and wrap until it cools. Homemade ketchup for the winter using this recipe is thick and rich.

Ingredients:

2.5 kg tomatoes
100 g onions
100 g sugar
15-20 g salt
200 ml 9% vinegar
10 g black peppercorns
5 g cinnamon
5 g cloves

Cooking method:

To prepare ketchup according to this recipe, tomatoes and onions must be finely chopped, heated over low heat until soft. Then grind with a blender or rub through a sieve. Add ground spices and cook the mixture over medium heat until the volume is reduced by 2 times. Add vinegar, salt, sugar and bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Check out a photo of ketchup prepared according to these step-by-step recipes:

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Vegetable ketchup with mustard.

Ingredients:

1 kg of firm tomatoes
350-400 g bell pepper
300 g onions
50 ml vegetable oil
20 g mustard powder
100 g sugar
30 g salt
ground red pepper and other spices to taste

Cooking method:

Pass all vegetables through a meat grinder or chop in a blender. Put in a saucepan, add the rest of the ingredients, cook over low heat for 1 - 1.5 hours after boiling. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Spicy tomato ketchup with mustard.

Ingredients:

1 kg of tomatoes
10 g fresh chili
20 g tomato paste
20 g mustard powder
50 ml 9% vinegar
40 g sugar
10 g salt
ground black pepper to taste

Cooking method:

For this simple ketchup recipe, tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Peel the chili peppers, chop finely, combine with mashed tomatoes. Add the rest of the ingredients, cook for 15-20 minutes over low heat. Beat the mixture in a blender until smooth, bring to a boil. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

1 kg of tomatoes
1 kg bell pepper
1 kg of onions
30 g fresh hot pepper
10g ginger root
200 ml vegetable oil
100-150 ml 9% vinegar
200 g sugar
10 g salt
5-7 peas of black allspice
3-4 carnation buds
5 g ground cinnamon

Cooking method:

Before making such homemade ketchup, the tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Finely chop the onion, Bulgarian and hot peppers. Grate the ginger root. Combine prepared foods, add spices and vegetable oil, simmer over low heat for 30-40 minutes. Then grind with a blender until smooth. Add salt, sugar, vinegar and bring to a boil. Pour hot ketchup into jars and roll up.

Ingredients:

1 kg of tomatoes
100 g onions
10 g garlic
200 ml apple juice
20 ml 9% vinegar
salt and sugar to taste
a pinch of ground cinnamon
carnation
black and hot pepper

Cooking method:

Before preparing such homemade ketchup, the tomatoes need to be chopped, heated over low heat until soft, then rubbed through a sieve. Add finely chopped onion, garlic, apple juice, salt, sugar and spices, simmer over low heat for 1 hour after boiling. Add vinegar, stir. Put hot ketchup in sterilized jars and roll up.

Ingredients:

2 kg of tomatoes
1 kg plums
250 g onions
100 g garlic
200 g sugar
50 g salt
30 ml 9% vinegar
2 bay leaves
5 g ground red pepper

Cooking method:

Tomatoes, plums and onions mince or grind in a blender. Simmer the mixture over moderate heat for 1.5 hours. Add chopped garlic, spices, salt and sugar, simmer for another 30-40 minutes. Rub the mass through a sieve or grind in a blender until smooth, bring to a boil again, pour in vinegar and remove from heat. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

The best ketchup recipes for the winter are illustrated in these photos:

Ingredients:

1 kg of tomatoes
1 kg cherry plum
100 g bell pepper
30 g garlic
100-150 g sugar
30 g salt
ground cinnamon
ground black and hot pepper to taste

Cooking method:

To prepare such homemade ketchup, cherry plum needs to be pitted. Grind cherry plum, tomatoes and bell peppers using a blender or meat grinder. Bring the mass to a boil, simmer for 20-30 minutes. Add minced garlic, spices, salt and sugar, cook until desired thickness. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

1 kg of apricots
2 kg of tomatoes
500 g onions
500 g bell pepper
50 g hot pepper
5-6 peas of allspice
3- 4 carnation buds
salt and sugar to taste

Cooking method:

To prepare such ketchup for the winter at home, you need to remove the seeds from the apricots. Pass vegetables and apricots through a meat grinder or chop with a blender. Add spices and cook the mixture at low boil until thickened (1.5-2 hours). At the end of cooking add salt, sugar, simmer for another 5 minutes. Put hot ketchup in jars, roll up and wrap until it cools.

Ingredients:

1 kg bell pepper
500 g tomatoes
500 g onions
50 g hot pepper
30-35 g garlic
200 ml 9% vinegar
100 ml vegetable oil
100 g sugar
5-10 g salt
black and allspice to taste

Cooking method:

Chop tomatoes, onions and both types of peppers with a blender or meat grinder. Bring the mass to a boil, simmer for 30 minutes. Add butter, sugar, salt, spices, garlic passed through a press, simmer for 10-15 minutes. Pour in vinegar, stir.

As you can see in the photo, homemade ketchup according to this recipe must be put in sterilized jars, rolled up and allowed to cool:

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Ingredients:

1 kg bell pepper
1 kg of tomatoes
30-50 g garlic
30 g tomato paste
100 ml vegetable oil
30 g salt
30 g sugar
30 ml 9% vinegar
ground pepper and cardamom to taste

Cooking method:

Pass all vegetables individually through a meat grinder or chop with a blender. Heat oil in a saucepan, put pepper puree, simmer for 15 minutes. Add chopped tomatoes, garlic, tomato paste, salt, sugar, spices and simmer after boiling for 10 minutes. Pour in vinegar, stir. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

2 kg of tomatoes
300 g onions
30 g horseradish root
30 ml dry red wine
10 ml 9% vinegar
30 g salt
100 g sugar
5 g each ground ginger and black pepper

Cooking method:

To prepare such ketchup at home, tomatoes must be peeled and chopped together with onions and horseradish using a blender or meat grinder. Put the mass on the fire, add salt, sugar, spices, simmer for 30-40 minutes. Beat the hot mass with a blender until smooth, pour in vinegar and wine, bring to a boil. Pour hot ketchup into jars, roll up and wrap until cool.

Spicy tomato ketchup with horseradish.

Ingredients:

1 kg of tomatoes
1 kg bell pepper
500 g hot pepper
500 g garlic
200 g horseradish root
60 g salt

Cooking method:

Remove the seeds from the pepper, cut the stalks from the tomatoes, peel the garlic and horseradish root. Pass all products through a meat grinder or grind in a blender. Add salt, mix thoroughly to dissolve the salt. Arrange the seasoning in sterilized jars. Ketchup homemade must be kept in the refrigerator.

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Tomato ketchup with horseradish.

Ingredients:

1 kg of tomatoes
300 g horseradish
30 ml vinegar
30 ml vegetable oil
30 g salt
5 g ground red pepper

Cooking method:

Before making ketchup at home, the horseradish needs to be peeled, the stalk must be cut out from the tomatoes. Grind vegetables in a blender or mince. Add salt, pepper, oil and vinegar and mix thoroughly. Put the ketchup in prepared jars, store in the refrigerator.

Ingredients:

1 kg of tomatoes
80-90 g horseradish
80-90 g garlic
20-30 g salt

Cooking method:

To prepare such homemade ketchup for the winter, you need to cut out the stalks of tomatoes, peel the horseradish root and garlic. Grind tomatoes, garlic and horseradish with a blender or meat grinder, add salt, mix thoroughly. Place the ketchup in sterilized jars. Keep refrigerated.

Ingredients:

1 kg of tomatoes
300 g garlic
200 g horseradish root
50 ml vegetable oil
30 ml vinegar
100 g sugar
15 g salt

Cooking method:

To use this recipe for making homemade ketchup, peel the tomatoes and cut the stalk. Peel the garlic and horseradish root. Grind prepared tomatoes, horseradish and garlic with a meat grinder or blender. Add salt, sugar, vinegar, oil, mix thoroughly. Put the ketchup in dry sterilized jars. Keep refrigerated.

Ingredients:

1 kg of tomatoes
200 g bell pepper
200 g sour apples
200 g onions
50 g garlic
100 ml vegetable oil
15-20 g salt
sugar and ground hot pepper to taste

Cooking method:

Before making such ketchup at home, peppers and apples must be peeled and minced together with tomatoes and garlic. Finely chop the onion, fry in oil until soft. Add the rest of the ingredients, simmer for 30-40 minutes. Pour hot ketchup into sterilized jars, roll up and wrap until cool.

Ingredients:

1 kg bell pepper
500 g sour apples
100 g onions
20-30 g fresh hot pepper
200 ml apple juice
70-80 g sugar
10-15 g salt
1 bay leaf
a pinch of ground black pepper

Cooking method:

To prepare such ketchup for the winter at home, bell peppers need to be baked in an oven preheated to 180 ° C for 20-30 minutes, then peel and grind into a homogeneous mass. Add grated apples, finely chopped onions, hot peppers, apple juice, spices, salt and sugar, simmer over low heat for 30 minutes. Grind the hot mass with a blender until smooth and bring to a boil. Put hot ketchup in sterilized jars, roll up and let cool.

Ingredients:

2 kg of tomatoes
500 g apples
500 g carrots
200 g garlic
100 g fresh hot pepper
200 ml vegetable oil
salt and sugar to taste

Cooking method:

To prepare homemade ketchup for the winter, all vegetables and apples need to be peeled, peeled from tomatoes. Grind all prepared foods in a blender or mince them. Put in a saucepan with heated oil, simmer for 2 hours, stirring occasionally. Add salt, sugar, simmer for another 20 minutes. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

Ingredients:

1 kg of tomatoes
500 g red bell pepper
200 g apples
60 g garlic
40 g fresh hot pepper
40 g sugar
20 g salt
100 ml vegetable oil

Cooking method:

Peel the pepper and apples. Grind all vegetables and apples with a meat grinder or blender. Add oil, salt, sugar, bring to a boil and simmer for 30 minutes over low heat. Put hot ketchup in sterilized jars, roll up and wrap until it cools.

These photos illustrate homemade ketchup recipes:

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Many surmise that there are about the same amount of natural tomatoes in store-bought ketchup as there are real potatoes in potato chips. Still 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.
To bring tomato base until smooth, use a metal sieve. 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!

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 have 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 watch so 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 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 together with apples, after cutting into small pieces.

Merge everything into a large pot, 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 prepared 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 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 at this stage with the "Fry" program. Here, look at your model, which program is most conducive to the boiling down of the mass and the boiling off of excess moisture. Add sugar, salt, vinegar and cook for another 20 minutes. We taste and, if necessary, add more salt and sugar.

We put the hot mass in jars.

We tighten the lids.

We 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 peppers 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 piece
bell pepper - 1 kg
salt - 1 tablespoon
sugar - 1 tsp

Collect the required amount of tomatoes from which you will prepare 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. Arm 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 take fruit of sweet varieties. If you take the sour ones, you get something like "Heinz".

Tomatoes - 3 kg
Apples - 500 gr
Onions - 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 the 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 for cooking 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 simple recipe delicious tomato ketchup with plums and apples. Homemade ketchup like this will 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 remove them 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 kettle's spout and scroll it on all sides), dip the lids separately in boiling water.

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

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