How to make a simple and tasty ketchup?
Probably, it will take a long time to look for a person who will say that he does not like ketchup. This sour sauce of red color has long and densely settled in our refrigerators, and every sortie on nature with shish kebabs does not seem at all without packing your favorite seasoning.
And this is not surprising, because the ketchup has such taste, thanks to which, with it you can eat anything. But only recently, people are increasingly trying to limit themselves in such a product, which is absolutely normal, because the quality and composition of ketchup offered to us on the shelves of stores, basically, leaves much to be desired.
It is believed that China became the birthplace of ketchup, where English sailors first tried a miracle sauce called ketsap (ke-tsiap), which had an incredibly pleasant taste, had a persistent shade of spices. But, returning home, the sailors could not find such goodies, only after a while the demand formed a new offer as a localanalogue of ketsap.
True, it was originally made from walnuts, anchovies and mushrooms, sometimes wine or garlic was added. In our usual red and tomato form, modern ketchup was invented by Henry J. Heinz, who was the founder of the famous ketchup manufacturer Heinz in 1869.
Ketchup is a versatile and popular sauce that can be used with a variety of hot and cold dishes; without it, many hot sandwiches, hamburgers or pizza, fried meat or pasta are not presented.
An interesting fact is that, according to statistics, 97% of Americans always have a ketchup jar on the dinner table. Ketchup, which is offered to us by hundreds of manufacturers, rarely meets the required quality. A real ketchup should not be something that does not cause harm, but should be perceived as an object full of useful substances.
Of course, natural ketchup should contain a huge amount of lycopene, which prevents the development of cancers. In addition, vitamin C and group B vitamins are present in tomato products.
Where is one to take, you ask? The answer is simple - we learn how to make delicious homemade ketchup.And you should not be scared at all, it is not difficult, but the opinion that at home you cannot get “the same as in the store” is wrong. Of course, you can not, you can only get better! So, let's get going.
What do we need?
First of all, prepare clean enameled utensils, it is in it that it is best to prepare homemade sauce. Also take care of where you will store the finished product, for this you will need sterilized jars and lids.
Tomatoes need to choose mature, juicy, soft, but not overripe, without rot and mildew, but any size and variety will suit, but it’s better, of course, with juicy flesh. To prepare your favorite seasoning, you can invite your family, the process is quite fascinating, and during cooking you can fantasize about additives, for example, spices, spices or pieces of vegetables. And first, let's try to make a simple ketchup at home under the classic recipe.
The recipe is a classic homemade ketchup
For the preparation we need:
- tomatoes - 2.5 kg;
- sugar - 0.5 cups;
- cloves - 2 buds;
- peas black pepper - 20-25 peas;
- 9% bite - 2 tbsp. spoons;
- salt - 0.5 tbsp. spoons;
- greens to taste (basil, parsley, dill or other).
To begin with, we will deal with tomatoes: we thoroughly wash, cut the stalks, cut them into small pieces, and then send them to a saucepan, where we bring our tomatoes to a boil. After this point, cook another 20 minutes over medium heat, cover the pan with a lid.
We give the mixture to cool slightly, and then rub it through a sieve to get the total tomato mass, which we again send to the pan on a medium heat, where it should be stewed for one hour until well thickened. We make a small bag of gauze, in which we put all the spices, and then we put it in a boiling mass, add salt, add vinegar and sugar.
After that, we mix everything well, wait 10 minutes and remove the sample, then, taking into account your taste, add the missing salt, sugar or vinegar.
This recipe will ensure the preparation of tomato ketchup for the winter, when this sauce is well spent, and it is not possible to replenish stocks. Ketchup is ready, it remains to pour over prepared banks, after cooling down the sauce, it can immediately be consumed.
Recipe for acute ketchup at home
In fact, a variety of recipes for this popular sauce, quite a lot, because, how many people, so many flavors.It remains only to decide on what product you want to get and strictly follow the recipe. Now let's talk about more spicy seasonings. So, we need to create another masterpiece:
- tomatoes - 0.5 kg;
- hot chili pepper - 2 pods;
- onions - 6-7 medium pieces;
- sweet pepper - 1 kg;
- vinegar 9% - 1 cup;
- vegetable oil - 100 ml;
- sugar - 0.5 cup;
- garlic (depending on size) - 5-7 cloves;
- allspice and black pepper - 7 grains each;
Thoroughly wash all the vegetables, then finely, together with the seeds, chop the hot and sweet peppers, peel the tomatoes from the stalks, cut them into small pieces. Finely chop the onion, after which, we shift everything into a common saucepan.
Of course, it is better to avoid self-made cutting, but to use the help of a meat grinder or blender, then everything will turn out faster and smaller. Bring all the cut vegetables to a boil, then reduce the heat to minimum, and continue cooking for another half hour, not forgetting to stir.
At the end of time, pour in a little vegetable, add a good pinch of salt, peppercorns, chopped garlic and vinegar. Next, continue to cook the mixture until it reaches the desired thickness, naturally over low heat and with constant stirring.
Recipe for Homemade Ketchup with Apples
As we have already said, a lot can be added to ketchup, we will bring your attention to the version with apples. To prepare you will need:
- 2.5 kg of tomatoes;
- 10 black peppercorns;
- 4 things. sweet pepper;
- 4 onions;
- 4 medium sour apples;
- 0.5 cups of sugar;
- 0.5 teaspoon of vinegar essence;
- salt, cinnamon, cloves (to taste)
- 4 cloves of garlic.
All the vegetables and fruits are washed, then we peel the apples from the cores, and pepper from the seeds. We separate the tomatoes from the stalk, cut them into slices. Then all vegetables, except garlic, we pass through a meat grinder or grind in a blender.
Then pour the whole mixture into the pan and set to boil, then reduce the fire and continue to cook until the whole mass is reduced by a third.
Add sugar, a pinch of salt, a pinch of cinnamon and a little cloves, boil another 15 minutes, and 5 minutes before removing it from the stove, put chopped garlic in a saucepan. Readiness is determined by the density of consistency.
The mixture should be cooled and then thoroughly rubbed through a sieve, add vinegar and mix well. The finished product can be decomposed by carefully sterilized banks and closed for the winter, or leave to use immediately.
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