Ketchup for the winter without sterilization

Step 1. How to close ketchup for the winter without sterilization? Prepare the groceries. Choose large, ripe, fleshy tomatoes for ketchup, but not overripe, but dense. Apples are better to take sour, for example, Granny Smith varieties or our Antonovka. Instead of apple cider vinegar, a regular dining room will suit, put spices to your taste - you can reduce their number or add some others. Wash the banks in advance and sterilize them. About the selection and sterilization of cans, read in separate articles below under the description of the recipe.

Step 2. How to prepare vegetables for ketchup? Wash the vegetables and apples well, then dry. Cut the tomatoes with slices, removing the place of attachment of the peduncle. Cut the apples in half, remove the core and also cut with slices. Clean the husks and cut them with half rings. The tomato and apple slices are better made thin so that they easily pass through the meat grinder. Prepared products pass through the meat grinder, choosing a grille with smaller holes. It should be a puree-like mass.

Step 3. How much tomato sauce should I cook before thickening? Take a stewed salter with a thick bottom and pour into it tomato puree. Put the bucket on a medium fire, bring the mass to a boil. Then cover the steak with a lid, reduce the fire to a minimum and cook the sauce, stirring it from time to time for about 45 minutes. How to choose a suitable pan read the article under the description of the recipe at the link.

Step 4. How to achieve a uniform consistency? Remove the bucket from the fire and let the sauce cool a little. Then pour the tomato sauce into a bowl of blender and grind it to full homogeneous mass. Spill the sugar and salt. With a given amount of sugar, ketchup turns out to be sweet, so you can add less sugar if you don't like sweet sauces. Pour the mass into a sieve and wipe through it. Grate the tomato mass back in the sautéin and boil for about 35 minutes on a minimum heat, stirring it.

Step 5. When to add vinegar and spices? When the sauce thickens, sprinkle red and black ground peppers, pour in apple cider vinegar, stir and sweat the ketchup on the stove for about 3 more minutes. Take a cold metal spoon and dip it in hot ketchup. Take it out and run your finger over it. If the grooves retain clear edges and the ketchup doesn’t drain too quickly, the consistency is perfect. If it spreads - you need to boil more, and if it turned out very thick, you can pour a little boiling water into it.

Step 6. As hot ketchup pour in small jars and cool, after which the ketchup can already be served to meat, poultry or fish. Like purchased ketchup, homemade ketchup must be stored in the refrigerator. Bon appetit!