Ketchup with apples and tomatoes for winter homemade

Step-by-step cooking

1. Step 1:

   

   For this recipe, take the products from the list.

2. Step 2:

   

   Do not forget to prepare spices.

3. Step 3:

   

   Usually we think about how to cook ketchup, it is in the vegetable season - in late summer or early autumn. So it was with me, because this is the best time for picking tomatoes and preserving them - when they are fresh, poured and immediately from the garden (like many). I selected tomatoes that are fleshy and ripe. For this recipe, spoiled tomatoes are also suitable, which just need to be cut.

4. Step 4:

   

   Tomatoes are washed and passed through a juicer, which at the output will give us pure tomato juice without cake.

6. Step 5:

   

   We clean the onion and divide it into 4 parts. Apples are cleaned, washed, also cut into 4 parts and remove the core. We grind onions and apples with a meat grinder or blender into a pulp.

7. Step 6:

   

   We send them to a convenient and suitable-sized saucepan in which we will cook our ketchup, tomato puree and apple-onion gruel. Mix it up. We put the pan on a moderate heat. As soon as the mass boils, add salt, sugar, vinegar, cinnamon, cloves and ground pepper. If you want to make the ketchup sharper, you can also add chili pepper, pre-ground with onion and apple.

8. Step 7:

   

   Mix everything thoroughly and boil the ketchup to the desired density with regular stirring. It took me two hours to complete this process. The output was 1 liter of ready-made ketchup. Pour hot ketchup into sterilized jars of the right size and roll up with sterilized lids. It is more convenient to use cans with screw-down lids with a capacity of 0.5 liters from under mayonnaise. Turn the hot cans upside down and wrap them up. Let it cool completely.

9. Step 8:

   

   Ready-made ketchup is stored in the refrigerator (for a quick meal) or in the basement (for the winter). We leave a little ketchup for testing. It is ideal for second courses, especially meat.