Ketchup for winter without sterilization

Step-by-step cooking

1. Step 1:

   

   How to make ketchup for the winter without sterilization? Prepare the products. Tomatoes for ketchup choose large, ripe, fleshy, but not overripe, but dense. It is better to take sour apples, for example, Granny Smith varieties or our Antonovka. Instead of apple cider vinegar, a regular table will do, put spices to your liking — you can reduce their amount or add some others.

2. Step 2:

   

   Wash the vegetables and apples well, then dry them. Cut the tomatoes into slices, removing the attachment point of the stalk. Cut the apples in half, remove the core and also cut into slices. Peel the onion from the husk and cut into half rings. It is better to make tomato and apple slices thin so that they easily pass through the meat grinder.

3. Step 3:

   

   Pass the prepared products through a meat grinder, choosing a grate with smaller holes. You should get a puree-like mass.

4. Step 4:

   

   Take a saucepan with a thick bottom and pour tomato puree into it. Put the ladle on medium heat, bring the mass to a boil. Then close the saucepan with a lid, reduce the heat and cook the sauce, stirring it from time to time, for about 45 minutes.

6. Step 5:

   

   After the time has elapsed, remove the ladle from the heat and allow the sauce to cool slightly. Then pour the tomato sauce into the bowl of a blender and grind it until completely smooth.

7. Step 6:

   

   Add sugar and salt to the crushed mass. With this 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 rub through it. Return the grated tomato mass to the saucepan and boil for another 35 minutes. Make the fire minimal and watch the sauce, stirring it so that it does not burn.

8. Step 7:

   

   At the final stage, pour in the red and black ground peppers, pour in the apple cider vinegar, mix and melt the ketchup on the stove for another 3 minutes. If the ketchup is very thick, you can pour a little boiling water into it. Pour the hot ketchup into small jars and cool, after which the ketchup can already be served to the table. Like purchased ketchup, homemade ketchup must be stored in the refrigerator. Bon appetit!