Description
I want to share with You my recipe of tomato ketchup, which is used here for 3 years. Come, see, read... I would be glad if the recipe will be useful to someone else.
Ingredients
-
Tomato
5 kg
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Sugar
400 g
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Salt
3 Tbsp
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Vinegar
1 cup
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Onion
2 piece
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Garlic
-
Black pepper
1 tsp
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Paprika sweet
1 tsp
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Carnation
0.5 tsp
Cooking
Well, here goes... well my tomatoes
Pass them through a meat grinder and put on to cook for 3 hours.
Peel onion, garlic (take garlic to your taste, you can even take less than 1 head,4-5 tooth.)
And just pass them through a meat grinder.
Quietly until the tomatoes are boiling, prepare the banks of sterilize.
Cover boil.
Ground cloves, I didn't have, had to use this time, full 4-5 pieces at the end of their cooking course to remove.
Measure out the desired number of sugar, salt, spices...
And exactly after 3 hours, added to tomato mass, sugar, salt, onion, garlic, spices and vinegar... BUT with so many vinegar ketchup it turns out, effing, so, if You want the ketchup turned out tender, take half vinegar ie half a glass.
And continue to cook for another 3 hours... Yes, I agree, the procedure is long, but believe me, it's worth it.
Well 6 hours have passed, pour in jars and seal them tightly. I have the finished product turned out 6 half liter cans.
Roll up each year, two kinds of ketchup-so to say only the first option, if anyone is interested, I will soon show and tell You the second recipe. I would be glad if someone my recipe will be useful!!!
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