Bell Pepper and Tomato Ketchup for Winter

Cooking method

1. Step 1:

   

   How do you make bell pepper and tomato ketchup for winter? Prep the ingredients. Use ripe, firm peppers and tomatoes with no signs of spoilage. Wash and dry the vegetables. Cut the peppers open and remove the core and seeds. Peel the onion and garlic.

2. Step 2:

   

   Run all the vegetables (except the garlic) through a meat grinder into a large pot suitable for cooking, and set it over low heat on the stove.

3. Step 3:

   

   Once the vegetable mixture comes to a boil, add the salt, sugar, and vegetable oil, and stir.

4. Step 4:

   

   Simmer the ketchup over low heat for 1 to 1.5 hours. Judge doneness by its thickness — it should be about as thick as heavy sour cream.

5. Step 5:

   

   About 10–15 minutes before the end of cooking, add the garlic, grated on a fine grater.

6. Step 6:

   

   At the very end, pour the vinegar into the pot of ketchup, stir well, and remove from the heat.

7. Step 7:

   

   Ladle the sauce into sterilized jars and seal them with sterilized lids. Use small jars for ketchup so it doesn't spoil once opened. See the end of the recipe for how to sterilize jars and lids.

8. Step 8:

   

   Turn the jars upside down, cover them with something warm, and leave them until completely cooled. Move the finished preserve to a cool place for storage. You can serve the ketchup right after making it. Enjoy!