Adjika red Georgian. Delicious homemade ketchup is ready

Ketchup is one of the most universal sauces. It goes well with pasta and potatoes, meat and fish, and any dish with it seems tastier. However, purchased sauces rarely contain only natural products, and those consisting only of them are expensive. If you want all year round enjoy the taste of a quality product and at the same time not give fabulous money for it, there is only one way out - to cook ketchup at home. If you make it right, then in terms of its organoleptic qualities it will surpass the purchased one.

How to cook ketchup

In order to prepare delicious ketchup, it is not enough to pick up suitable recipe although a lot depends on it. It is very important to take into account several points.

When choosing tomatoes for making ketchup at home, it is necessary to reject all overripe and unripe, at least slightly damaged ones. At the same time, it is better to give preference to tomatoes grown not in greenhouses, but in beds: fleshy and fragrant.
Other products from which ketchup will be prepared must also be of high quality. In particular, this applies to apples and plums, among which there may be chipped, wormy ones - these are not suitable for ketchup.
Tomatoes and other products, if required by the recipe, must be thoroughly crushed. The best way to do this - pass through a meat grinder, after which rub the puree through a sieve. There are more easy way- pass through a screw juicer, but it does not allow to achieve such quality as the first one.

That's all the secrets of delicious homemade ketchup! The rest depends on the selected recipe.

Homemade ketchup

tomatoes - 2.5 kg;
granulated sugar - 125 g;
cloves - 2 pcs.;
black peppercorns - 20 pcs.;
coriander - 10 pcs.;
table vinegar (9 percent) - 40 ml;
salt - 10 g;
greens to taste (basil, dill, parsley) - 100 g.

Cooking method:

Wash the tomatoes well, cut the stalks, cut each vegetable into 4 parts.
Chop the greens and put in a saucepan with tomatoes.
Place the tomatoes in a saucepan and simmer for 20 minutes over low heat.
After the tomato mass has cooled, wipe it through a sieve.
Bring tomato puree bring to a boil and cook until it thickens. This will happen in an hour or an hour and a half. All this time, the mass should be stirred so that it does not burn.
Fold the spices in cheesecloth or bandage, wrap well so that they do not fall out during cooking, and dip into the tomato mass.
Pour sugar and salt, pour in vinegar, boil for another 10 minutes.
Take out the spice bag.
Sterilize jars, preferably small ones, and fill with hot ketchup. Seal with sterilized lids.

Homemade ketchup prepared according to traditional recipe It has a pleasant sweet and sour taste. It is not spicy at all, so it can be given even to children.

Spicy ketchup

tomatoes - 2 kg;
bell pepper red - 1 kg;
carrots - 0.5 kg;
onion - 0.5 kg;
tomato paste (without salt) - 0.2 kg;
vegetable oil - 0.15 l;
chili pepper - 0.15 kg;
garlic - 100 g;
apple cider vinegar (6 percent) - 70 ml;
sugar - 80 g;
dry basil - 20 g;
ginger - 50 g;
corn starch - 50 g;
ground coriander - 5 g;
water - 1 l;
salt - 20 g.

Cooking method:

Peel carrots, peppers and onions, chop, pass through a meat grinder.
Grind the basil to a powder state.
Mix basil with onions and carrots.
Pour the carrot-onion-pepper mass with water in an amount of 0.2 liters, simmer for 10 minutes.
Pass through the meat grinder tomatoes, garlic and spicy pepper. If you want the ketchup to be spicier, you can leave the seeds out of the pepper, but grind it whole.
Put the tomatoes, hot peppers and garlic to the carrots and onions, simmer the vegetables together for another 10 minutes.
Dilute tomato paste with 0.7 l of water, pour the resulting liquid into the vegetables, bring to a boil and cook for another 10 minutes.
Cool the vegetable mass, then wipe it through a sieve, whisking the resulting puree with a blender in parts.
Add spices, oil and vinegar, salt and sugar.
Bring to a boil and boil for 7 minutes.
Dissolve starch in 100 ml of water.
Pour the starch into the sauce in a thin stream, stirring constantly, cook for a couple of minutes.
Pour ketchup into sterilized bottles or jars, seal them. When cool, send to storage in the pantry.

Ketchup prepared according to this recipe has a spicy aroma and spicy taste, pretty sharp.

spicy ketchup

tomatoes - 0.5 kg;
onion - 0.5 kg;
sweet pepper - 1 kg;
burning capsicum- 0.2 kg;
vegetable oil- 100 ml;
table vinegar (9 percent) - 0.25 l;
garlic - 7 cloves;
black peppercorns - 7 pcs.;
sugar - 125 g;
salt - 5 g.

Cooking method:

Grind with a meat grinder sweet and hot peppers along with the seeds.
Do the same with the rest of the vegetables.
Put the vegetables in a saucepan and boil them for half an hour.
Peppercorns wrap in cheesecloth and lower to the bottom of the pan.
Pass the garlic cloves through a press and add to the vegetables.
Pour salt, sugar into the vegetable mass, pour oil and vinegar into it, mix.
Boil down to the desired density and pour into sterilized bottles through a clean, boiled funnel.
Close with lids, let cool.

Homemade ketchup according to this recipe turns out to be hot, it will appeal to lovers of real hot sauces and condiments.

Classic ketchup

tomatoes - 3 kg;
sugar - 150 g;
salt - 25 g;
apple cider vinegar (6 percent) - 80 ml;
cloves - 20 pcs.;
black peppercorns - 25 pcs.;
garlic - 1 clove;
ground cinnamon - a pinch;
hot red pepper (ground) - on the tip of a knife.

Cooking method:

Wash the tomatoes, chop finely, put in a saucepan and put it on slow fire.
Boil the tomatoes until their volume is reduced by a third.
Add sugar and cook for another 5 minutes.
Add salt and cook for 3 more minutes.
Wrap peppers and cloves in gauze, put in a saucepan with tomatoes. Pour in the pepper and cinnamon.
Boil for another 10 minutes and remove the pan from the heat.
When the mass has cooled, wipe it through a sieve, after removing the gauze bag with spices, and place it back in the pan.
Crush the garlic and add to the tomato puree.
Pour in the vinegar, bring the ketchup to a boil and pour into jars or bottles that should be sterilized in advance.

Ketchup has a universal classic taste, which allows you to serve it with any dishes. This is the most tomato ketchup, which can only be, because it does not contain any other vegetables.

Table ketchup

tomatoes - 6.5 kg;
garlic - 10 g;
onion - 0.5 kg;
sugar - 0.45 kg;
salt - 100 g;
ground cinnamon - 2 g;
mustard (seeds) - 3 g;
cloves - 6 pcs.;
black peppercorns - 6 pcs.;
allspice peas - 6 pcs.;
vinegar essence (70 percent) - 40 ml.

Cooking method:

Wash the tomatoes, make an incision crosswise on each.
Dip in boiling water, blanch for a couple of minutes, remove and transfer to a saucepan with cold water.
Remove the skin from the tomatoes, cut each in half.
Place the sieve on a clean saucepan. Remove the seeds from the tomatoes with a teaspoon and put them in a sieve, wipe them so that the seeds remain on the grate and the juice gets into the pan. Wash the sieve.
Return it to the pot and rub the tomato pulp through it.
Grind cloves, mustard seeds, pepper (black and allspice) using a special mill or in a coffee grinder.
Pass onion and garlic through a meat grinder.
Tomato, onion and garlic puree place in a saucepan, add all the spices, including cinnamon.
Bring to a boil, add 150 g of sugar and continue to cook, stirring constantly, until the mass is reduced by about half.
Add the remaining sugar and cook, stirring constantly, for 10 minutes.
Pour in salt, pour in vinegar and boil for another 10 minutes.
Pour hot ketchup into pre-prepared bottles or jars (they should be sterilized). Close tightly with lids. After cooling, they can be stored in the basement or pantry.

Table ketchup is very fragrant, has a delicate texture and spicy taste. It cannot be said that he is an amateur. Everyone loves this homemade sauce.

Ketchup "Original"

tomatoes - 5 kg;
bell pepper - 0.3 kg;
onions - 0.5 kg;
sugar - 0.2 kg;
salt - 30 g;
paprika - 10 g;
table vinegar (9 percent) - 125 ml.

Cooking method:

Wash the pepper, remove the seeds from it, cut into pieces and chop with a blender or meat grinder.
Wash the tomatoes, cut, cook for 5 minutes and transfer to cold water. Once the tomatoes have cooled down a bit, take them out of the water and peel them off.
Cut the tomatoes and chop with a meat grinder or blender.
Remove the husk from the onion, chop and also chop in the same way.
Pour salt and sugar into a saucepan, transfer to it vegetable puree and put on fire.
Bringing to a boil, reduce the heat and cook until the mass acquires the optimal consistency for ketchup.
Add paprika, boil for a couple of minutes.
Pour in the vinegar and boil for another 3 minutes.
Pour into pre-sterilized jars or bottles, close them with lids. Ketchup should cool down when room temperature, after it is better to clean it in a cooler place.

This ketchup has a specific taste, but no one dares to call it unpleasant. Once you taste it, you want to eat it again and again.

Homemade ketchup is delicious and useful product, which is well stored and quickly eaten. A variety of recipes allows you to make tomato sauce for every taste.

Ketchup, probably, everyone should cook for the winter economical housewives. This is a great seasoning for all dishes: vegetable, meat. You can't make pasta and bake without ketchup delicious pizza. Even ordinary boiled or fried potatoes seasoned fragrant ketchup, turns into a delicacy dish (especially in fasting)

This recipe was told to me by a familiar chef of one Italian restaurant, adding that this is his “ secret recipe". I don’t know what exactly is the secret of this ketchup, and how it differs from others - I didn’t compare. But once, having prepared this ketchup, I realized that I did not need other recipes.

What do you need for ketchup?

Tomatoes with thin skin, fleshy 2 (4) kg (cut into 4 pieces)
Green, sour apples (Semerenko-type variety) 250 (500) g with skin, but without core. cut large slices)
Onion 250 (500) g (peel and cut into 4 parts)

1 tbsp salt
150 g sugar
7 pcs. carnation
1 dessert spoon of cinnamon
nutmeg on the tip of a knife
75 g vinegar and red pepper (to taste)

How to cook ketchup?

Chopped vegetables, put in a container for cooking and cook for 2 hours, stirring occasionally.

Tomatoes immediately release juice, so do not add water.

After two hours, everything should be boiled soft for you, and the apples should “fall apart”. We cool.

1. More time-consuming: twist in a meat grinder and grind through a sieve (only dry skins should remain in the sieve).
2. Pass through the auger juicer. Moreover, we scroll the squeezers twice until they give us all the pulp and become almost dry.

Pour the grated mixture into a cooking container and add spices (except for vinegar and red pepper):

Cook for another 40 minutes, stirring so that the ketchup does not burn.

5 minutes before the end of cooking, add 150 g of vinegar and red pepper (in original recipe 1 st. spoon, but I add 1 teaspoon so that it is not too spicy)

If you want to do it right now big portion, when adding spices, keep the proportions.

Ketchup is ready. You can eat right away. It turns out approximately 1.2 liters.

And you can pour into small sterile jars or glass bottles from under shop ketchup, close tightly with "native" metal caps and wrap until completely cool.

Such homemade ketchup keep well. And it eats great.

How to make ketchup at home

Of course, now there is no problem to buy ketchup in the store. Only among this variety, there are rarely those that are made only from natural raw materials and without any additives. If natural ketchup is found, then the price will definitely “bite”. Try making your own homemade ketchup. There's a lot various recipes cooking ketchup at home. We give an example of the most proven recipes.

ketchup recipe

You need to take health, strong, ripe tomatoes, wash them and dry them. If desired, you can remove the skin from the tomatoes beforehand. Next, cut the tomatoes into small wedges and put them in either freezer bags or containers. Lay in small portions at the rate of - portion 0.5 - 1 liter ready ketchup. You can add a couple of pieces of sweet pepper to the tomatoes, also pre-cut smaller. You can also add chopped herbs that you like. Prepared packages, containers, put away in freezer. Everything, the workpiece is done.

When you need sauce for the table, take out the tomatoes, let them stand and chop in a blender. Add spices to taste: salt, sugar, garlic, ground black pepper, hot pepper.

You can think of many options. For dumplings, for example, tomato sauce with sour cream or mayonnaise is great.

And now the recipes for hot processed ketchup:

Ketchup Four

To prepare ketchup Four you will need:

4 kg ripe tomatoes
4 bay leaves,
4 pieces onion,
1 teaspoon ground black pepper,
half a teaspoon of ground hot pepper,
1 teaspoon ground cinnamon
300 g of granulated sugar,
salt to taste
vinegar 0.5 cups 6% (but you can not add).

Pass the tomatoes through a meat grinder. Add Bay leaf and bow. The onion can be pre-chopped, or you can simply cut it in half and take it out after cooking. Boil everything together for 20 minutes. Then remove the bay leaf and onion from the tomato mass if you cut it in half. The tomato mass can be rubbed through a sieve, or you can do without it. Add black and hot peppers, cinnamon, sugar and salt. Boil for another 40 minutes. Pour the hot mass into prepared jars and roll up.

Ketchup with mustard

To make mustard ketchup you will need:

2 kg ripe tomatoes,
half a kilo of onions,
half a kilo of sweet pepper,
glass of sugar,
1 tablespoon salt
1 tablespoon dry mustard
1 teaspoon cilantro

Prepared vegetables - tomatoes, onions, sweet peppers, pass through a meat grinder. Boil the vegetable mass for an hour. Then add sugar, salt, dry mustard, red pepper, cilantro. Boil the mixture for another 10-20 minutes. Pour the hot mass into prepared jars and roll up.

Plum ketchup

To prepare plum ketchup, you will need

2 kg of tomatoes, half a kilo of plums,
1 teaspoon ground red pepper,
250 g onions,
0.2 kg of granulated sugar,
1 tablespoon salt
100 g vinegar 9%,
cloves to taste.

Pass tomatoes, pitted plums, onions through a meat grinder. Boil the resulting mass for an hour. Then you can rub the mass through a sieve, but you can not do this. Add sugar, salt, pepper, cloves and cook for another 15 minutes. At the end of cooking, pour in the vinegar, bring to a boil and place in prepared jars. Roll up - ketchup at home is ready.

Ketchup "Spicy".

We will need:

Tomatoes - 6.5 kg
Onion - 300 g
Sugar - 450 g
Salt - 100 g
Garlic - half a medium-sized head.
Mustard (powder) - half a teaspoon.
Cloves, peppercorns, fragrant peppercorns - 6 pieces each.
Cinnamon - optional, 1/4 teaspoon
Vinegar - 350 ml. 9% (if you take the essence, then 40 ml.)

How to cook:

1. Remove the skin from the tomatoes. To do this, they need to be cut crosswise, and blanch in boiling water for a couple of minutes. Then dip in cold water - then the skin will be removed easily.
2. Grind tomatoes in a blender, or pass through a meat grinder, put in a saucepan and put on fire.
3. Put in a saucepan chopped onion, garlic, a third of sugar in a blender. Spices need to be ground and also in a pan.
4. Cook the whole mass over low heat until it is reduced by half. We put the remaining sugar, salt, vinegar in the pan, cook for another 15 minutes.
5. Arrange in sterilized jars (they must be hot) and roll up.

Ketchup with horseradish.

We will need:

Tomatoes - 2 kg
Onion - 2 large onions
Sugar - 100 g
Salt - 1 tbsp. the spoon
Dry red wine of any brand - 2 tbsp. spoons.
Wine vinegar - 2 tbsp. spoons.
Black ground pepper, ground ginger, ground cloves - 1 teaspoon each.
Fresh grated horseradish - 1 tbsp. the spoon.

How to cook:

1. Cut the tomatoes, onions into slices (you can immediately remove the skin from the tomatoes, read the first recipe on how to do this).
2. Put on fire and cook for 20 minutes after boiling. Then we grind through a sieve.
3. Add sugar, salt, all spices, dry wine and cook over low heat for another hour, stirring frequently.
4. 20 minutes before the end of cooking, put horseradish in the pan, and 5 minutes before the end - vinegar (wine can be replaced with apple).
5. Lay out in sterilized jars and roll up.

Ketchup "Spicy"

We will need:

Tomatoes - 500 g
Onion - 500 g
Bell pepper– 500 g
Hot pepper - 2 pods, if you do not like very hot - take one.
Sugar - half a glass.
Salt - 1 teaspoon.
Vegetable oil - 100 ml
Vinegar 9% - half a glass.
Garlic - half a small head.
Black pepper, allspice - 5 - 7 peas each.

How to cook:

1. Grind tomatoes, onions, sweet peppers, hot peppers in a blender or pass through a meat grinder.
2. We put the whole mass on fire, let it boil and cook over low heat for half an hour.
3. Add vegetable oil, sugar, salt, chopped garlic, all seasonings to the pan and cook until the mass is reduced to half.
4. 10 minutes before the end of cooking, add vinegar. remove from heat, put in sterilized hot jars and roll up.

Ketchup at home

The proposed ketchup recipe can be taken as a basis, but it is not at all necessary to put everything that is written below, but you can add some spices from yourself - it will also be delicious.

Winter Ketchup Ingredients:

◾ tomatoes - 5 kg;
◾ Bulgarian hot or sweet pepper - 300 g;
◾ onion - 500 g;
◾ granulated sugar - 200 g;
◾ salt - 1-2 tbsp;
◾ ground chili pepper - 2 tsp (without top);
◾ table vinegar 9% - half a glass.

Ketchup recipe at home:

1. We wash all the vegetables under running water, cut the peppers and clean the inside of the seeds.

2. Then dip the tomatoes into boiling water and cook for 5 minutes.

3. After that, we take them out and lower them into a bowl with cold water prepared in advance.

5. Peeled onions crumble large pieces, pepper cut into several parts.

6. We twist all the prepared vegetables in a meat grinder.

7. Then we transfer them to a large, wide pan. Add sugar and salt, mix.

8. Bring to a boil, reduce the heat, remove the resulting foam. We cook for about half an hour.

9. After that, add chili and continue to boil the ketchup to the desired density.

11. Pour the resulting ketchup into pre-sterilized jars, twist with metal lids.

12. We turn the blanks upside down, wrap them with a blanket and leave until the jars have cooled.

Optionally, and to enhance the spiciness (although it is in abundance in this recipe), you can put chopped garlic in the sauce just before serving.

Ingredients:

Tomatoes - 5 kg;
Onion - 350-400 grams;
Sugar - 1 glass;
Vinegar - preferably fruit - 50 g;
Salt - 2 tbsp. l;
Allspice black pepper 1-2 tsp;
Garlic - optional;
Hot pepper - optional;
Starch - 1-2 tbsp. l;

Making ketchup at home

It won't take you much time and effort to make this sauce, but you will not only save money, but also prepare what can really be called real ketchup. To make juice, you can take any ripe tomatoes, but it is better to take more fleshy varieties.

Then the juice will be much thicker, which means there will be more ketchup. From five kilograms of tomatoes you get a little more than four liters of juice.

We leave about one glass of juice, cook the rest. At this time, prepare the other ingredients. We clean the onion and chop it in a meat grinder or blender - you need to turn the onion into a puree

If you want faster, you can use a regular grater. When the juice boils, add onion puree and cook together.

Try to stir the tomato mass all the time so that it does not burn. As soon as the juice with onions is bought, reduce the heat and simmer for about an hour and a half - the amount should decrease by about half.

The juice will foam - we check the readiness very simply - as soon as the foam stops appearing, we can assume that the juice is ready. Do not add salt and sugar right away - otherwise, when the juice is boiled away, the taste of homemade ketchup will be spoiled.

AT cold juice add potato starch and ground pepper. Mix very well.

When the juice is thick, add salt and sugar, boil for about another five minutes - do not be afraid to try. You can increase or decrease the amount of salt and sugar as needed.

When you achieve the desired taste, add vinegar. At the very end of cooking, carefully pour in the juice with starch, bring to a boil and turn off - do not overcook, otherwise the ketchup will remain liquid. hot ketchup pour into jars and roll up.

For taste and aroma, you can add a little cinnamon or cloves, you can also use dried dill or garlic

Tomato sauce "Classic"

The classic tomato sauce-ketchup, described in the 1969 issue of Home Economics, consists of tomatoes, salt, sugar, vinegar, and spices. It is, so to speak, basic recipe because now there is great amount its modifications, designed for every taste.

Ingredients:

3 kg of tomatoes,
150 g sugar
25 g salt
80 g 6% vinegar,
20 pcs. cloves,
25 pcs. peppercorns,
1 garlic clove
a pinch of cinnamon,
on the edge of a knife of hot red pepper.

Cooking:

Finely chop the tomatoes, put in a saucepan, put on fire and boil down by a third, without closing the lid. Then add sugar, boil for 10 minutes, add salt and cook for another 3 minutes. Put spices and seasonings in a saucepan with tomatoes, boil for 10 minutes and rub through a steel sieve or colander. Put it back in the pan, bring to a boil, pour in the vinegar and arrange in sterilized jars. Roll up.

Homemade ketchup "Spicy"

Ingredients:

6.5 kg of tomatoes,
10 g garlic
300 g onion
450 g sugar
100 g salt
¼ tsp cinnamon,
½ tsp mustard,
6 pcs. cloves,
6 pcs. peppercorns,
6 pcs. allspice peas,
40 ml 70% vinegar or 350 ml 9%.

Cooking:

Cut the tomatoes crosswise, blanch in boiling water, then dip in ice water and remove the skin. You can remove the seeds if someone does not like them in the sauce: scrape out the seed chambers with a spoon and put them in a sieve standing over the pan. Juice will flow into the bowl. Put chopped tomatoes there and chop everything with a blender (or pass through a meat grinder). Just chop and onion, garlic, spices grind in a mill. Combine all ingredients except vinegar, isachar salt in a saucepan, put on fire. Add a third of sugar and boil the mass by 2 times. Add the remaining sugar and cook for 10-15 minutes. Then add salt and vinegar, boil for 10 minutes and place hot in sterilized jars. Roll up.

Tomato sauce "Spicy"

Ingredients:

3 kg of tomatoes,
500 g onion
300-400 g of sugar,
2 tbsp. l. mustard,
300-400 ml 9% vinegar,
2-3 bay leaves,
5-6 black peppercorns
3-4 juniper berries,
salt.

Cooking:

Cut the tomatoes, chop the onion, steam a little over medium heat in a saucepan under the lid, wipe through a sieve. Heat vinegar, put spices in it, bring to a boil, cool and pour into tomato puree. Boil the resulting mass over low heat by a third, season with sugar, salt, mustard and boil for another 10 minutes, then decompose hot into sterilized jars and cork.

Just ketchup

Ingredients:

5 kg of tomatoes,
1 cup chopped onion
150-200 g of sugar,
30 g salt
1 cup 9% vinegar
1 tsp black peppercorns,
1 tsp carnations,
piece of cinnamon,
½ tsp ground celery seeds.

Cooking:

Cut the tomatoes, mix with chopped onions, simmer a little under the lid over low heat, wipe through a sieve. Pour into a saucepan, put on fire. Put the spices in a gauze bag and lower into the boiling tomato mass. Reduce by about a third. Add salt, sugar, boil for another 5-7 minutes, remove the bag with spices, pour into sterilized bottles or jars, cork.

Ketchup "Delicious"

Ingredients:

3 kg of tomatoes,
10-15 large garlic cloves,
1 cup of sugar,
1 st. l. with a top of salt,
10 fleshy peppers,
1-3 pods of hot pepper (to taste) or 1 tsp. ground cayenne or chili pepper.

Cooking:

Grind tomatoes, sweet and hot peppers (pass through a meat grinder or chop with a blender), put in a saucepan, add salt, sugar and put on fire. After boiling, reduce the heat to a minimum and boil for 40 minutes. 10 minutes before the end of cooking, add garlic, passed through a press. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

500 g tomato,
500 g onion
1 kg of multi-colored sweet pepper,
2 large hot peppers,
100 ml vegetable oil,
1 cup 9% vinegar
½ cup sugar
1 tsp salt,
7 cloves of garlic
7 black peppercorns,
7 peas of allspice.

Cooking:

Grind tomatoes, onions, sweet and hot (together with seeds) peppers (meat grinder or blender). Put the resulting mass on fire, bring to a boil, reduce heat to a minimum and simmer for 30 minutes, stirring occasionally. Then add vegetable oil, vinegar, sugar, salt, peppercorns, garlic, passed through a press. Boil until desired thickness, stirring constantly. Arrange hot in sterilized jars, roll up.

Homemade ketchups are made not only from tomatoes, but apples, herbs, plums, sweet bell peppers are added to them ... All this makes it possible to cook lovely sauce for a variety of dishes.

Ketchup with apples

Ingredients for a 300 gram jar:

10 large fleshy tomatoes,
4 sweet apples
1 tsp ground black pepper (no slide),
½ tsp ground cinnamon,
1 tsp ground nutmeg (without a slide),
½ tsp ground hot red pepper,
½ tsp salt,
1 tsp honey,
2 tbsp. l. 9% vinegar,
3 large cloves of garlic.

Cooking:

Cut the tomatoes, put them in a saucepan, simmer under the lid until soft and rub through a sieve. Cut the apples, also stew until soft under the lid and rub through a sieve. Combine tomato and applesauce in a saucepan, put on a slow fire and simmer until thick, about 10 minutes. Then add pepper, cinnamon, nutmeg, salt, honey and cook for another 10 minutes. Add vinegar, chopped garlic, boil for another 5 minutes and immediately arrange in sterilized jars. Roll up.

Ketchup "No hassle"

Ingredients:

2 kg ripe tomatoes,
500 g sweet pepper,
500 g onion
1 cup of sugar,
200 g olive oil,
1 st. l. ground black pepper,
1 st. l. dry mustard,
salt to taste.

Cooking:

Grind all the ingredients in a meat grinder or blender, mix, add spices and simmer for 2 hours, stirring occasionally. Arrange in sterilized jars, roll up.

Ketchup "Spicy"

Ingredients:

5 kg of tomatoes,
10 sweet peppers
10 bulbs
2.5 cups of sugar
2.5 st. l. salt,
200 g 9% vinegar,
10 pieces. black peppercorns,
10 pieces. allspice peas,
10 pieces. cloves,
½ tsp cinnamon,
½ tsp chili pepper,
½ tsp ground paprika,
½ tsp ginger,
1 st. l. starch (if necessary).

Cooking:

Cut vegetables into large pieces, put in a saucepan with a thick bottom. Add pepper and cloves. Bring to a boil, reduce heat to a minimum and simmer for 1.5-2 hours. Rub the resulting mass through a sieve, add salt, sugar, the remaining spices and boil to the desired density over low heat. If necessary, add starch diluted in ice water. Remove from heat, pour in vinegar. Pour into sterilized jars, roll up. Store in a cold place.

Ketchup with paprika

Ingredients:

5 kg of tomatoes,
3-4 bulbs
3 sweet peppers
2 tbsp. l. salt,
300 g sugar
100-150 ml 9% vinegar,
½ tsp ground red pepper,
a little cinnamon
greenery.

Cooking:

Cut the tomatoes, put in a saucepan with a thick bottom, put on fire. Chop the onion, add to the tomatoes, Peel the sweet pepper, chop and also add to the tomatoes. Boil the boiled mass 2 times over low heat for 3 hours with the lid open. Cool and pass through a sieve. Put on fire again, bring to a boil, add salt, sugar, pepper, cinnamon, vinegar. In addition to these spices, you can add others - turmeric, coriander, etc. Tie the greens into a bundle and lower into the tomato mass. Boil again for 3 hours to evaporate the liquid. Arrange hot in sterilized jars, roll up.

Ketchup "Hrenovy"

Ingredients:

2 kg of tomatoes,
2 large onions
100 g sugar
1 st. l. salt,
1 tsp ground black pepper,
1 tsp ground ginger,
1 tsp ground cloves,
2 tbsp. l. dry red wine
1 st. l. fresh grated horseradish
2 tbsp. l. wine vinegar.

Cooking:

Remove the skin from the tomatoes, cut into slices, add the chopped onion and cook, stirring, for 20 minutes. Rub through a sieve. Add sugar, salt, spices, wine, cook over low heat for 1 hour, stirring constantly. 20 minutes before the end of cooking, add horseradish, and 5 minutes before the end - vinegar. Arrange hot in sterilized jars, roll up.

Ketchup "Tomato plum"

Ingredients:

2 kg of tomatoes,
1 kg plums,
500 g onion
1 head of garlic
1 tsp black pepper
1 tsp red pepper,
salt, sugar to taste.

Cooking:

Cut the tomatoes, steam them in a saucepan under a lid over low heat, wipe through a sieve. Remove pits from plums, steam and rub through a sieve. Mix the tomato and plum mass, add spices, garlic, passed through a press, boil down by a third. Pour hot into sterilized jars, roll up.

As you can see, homemade ketchups can be prepared most different ways. Good luck preparing!

Larisa Shuftaykina

This homemade ketchup recipe is amazing! He always diverges with a bang. Be sure to try!

A natural product is always more appreciated by hostesses than store-bought supplements. This is especially true for ketchups and homemade tomato pastes. Which are simply necessary as an excellent flavoring addition to each dish, and if you also spin them for the winter, you can not worry about the taste of borscht, goulash and even tomato juice own cooking. Therefore, we will write down and put in our culinary notebook several recipes for homemade ketchup, which we will spin for the winter, or simply put in the refrigerator.

Ingredients:

Tomatoes- 3 kg

Apples- 0.5 kg

Onion- 250 grams

apple cider vinegar- 50 grams

Salt- 1.5 tbsp

Sugar- 1.5 cups

Ground black pepper- 0.3 tsp

Hot red pepper(optional) - 1 pod

How to cook ketchup

1. Wash tomatoes and apples. Peel the onion. By the way, if you take sweet apples, then you will get Krasnodar sauce to taste. With sour apples, the taste is very similar to Heinz. Add garlic, get Baltimore Admiral ketchup.

2 . Cut tomatoes, onion and apple pulp large pieces. Put all ingredients in large saucepan.

3. Simmer over medium heat until the onion is soft. Stir occasionally.

4 . Then grind the whole mass in a blender. Drain the ketchup back into the pot.

5 . Add salt, sugar, black and red pepper. Simmer over low heat until desired thickness (about 50 minutes). Be sure to stir the sauce regularly.

6 . 10-15 minutes before readiness, pull out the hot pepper and add apple cider vinegar to the ketchup.

7 . Roll into sterilized jars. Leave until completely cooled "under a fur coat", lids down.

Delicious homemade ketchup is ready

Bon appetit!

Homemade ketchup recipes

Ketchups for the winter

Homemade ketchup "classic"

Tomatoes - 5 kilograms.
Onions - 4 pieces.
Vinegar - 200 grams.
Salt - 4 tablespoons.
Sugar - 2 cups.
Ground cinnamon - 1 teaspoon.
Ground red pepper - 1 teaspoon.
Ground black pepper - 1 teaspoon.

Rinse the tomatoes and onions and cut into 4 pieces. Onion, of course, pre-peel. Now let's take a blender or use a meat grinder to chop all the tomatoes and onions.

Put the rolled tomatoes in a saucepan, cook over low heat for 3 hours, stirring occasionally, because our tomatoes really like to burn. After 3 hours, you need to add vinegar and sugar, peppers and salt. This ketchup recipe assumes that you have a day off, since the pasta needs to be boiled for a total of 6 hours.

After adding spices and seasonings, leave the ketchup on the fire for the same 3 hours, do not forget to stir. After cooking, lay out in sterilized jars, close the lids and send under the covers until it cools down.

Homemade ketchup, tomato and pepper

Tomatoes - 5 kilograms.
Onions - half a kilogram.
Bulgarian sweet red pepper - 300 grams.
Hot red chili pepper - 2 pieces.
Vinegar (9%) - 100 grams.
Sugar is a glass.
Salt - 2 tablespoons.

Wash the tomatoes and peppers well. We clean the onion and pepper, we also get rid of the pits of the chili pepper.

We collect cold water in a saucepan and leave it. Then, in a separate pan, boil water, in which we blanch our tomatoes. When they are boiled to such a state that the skin will peel off well, put them in a bowl of cold water, cool a little so as not to burn your fingers. Then we remove the skin from the tomatoes, cut them into 4 parts.

Pepper should be cut into 8 parts. Onion - into 4 parts. Now let's skip all the vegetables through a meat grinder or blender: tomatoes, peppers, chili, onions. The whole mass must be mixed and put on fire in a large saucepan. Add salt and sugar, cook over medium heat until foam forms, which we will remove with a slotted spoon. Ketchup should cook on the stove for about half an hour. Stir occasionally, making sure the brew thickens.

After 30 minutes, add vinegar, stir and cook for another 10 minutes. We put ketchup in sterilized jars, immediately twist it. Until the jars are cold, ketchup should be upside down, wrapped in a blanket.

Tomato-plum ketchup (for 5 cans, half a liter in volume)

Tomatoes - 2 kilograms.
Onions - 250 grams.
Plum - 1 kilogram.
Pepper, red hot, chili - 3 pieces.
Sugar - 1 cup.
Salt - 2 tablespoons.
Black ground pepper - 2 teaspoons.
Garlic - 150 grams.
Bay leaf - 2 pieces.
Vinegar (9%) - 2 tablespoons.
Parsley - 2 bunches.

Let's prepare the products. Remove the bones from the plums and wash well. Wash the tomatoes and boil in boiling water for 5 minutes so that the skin peels off well. Then peel and cut into small piles. We clean the bulbs and also wash them, cut them into several pieces. Chile cut, free from small bones. We clean the garlic.

Pass through a blender or meat grinder tomatoes with plums and onions. We will cook this mass over low heat for about 2-2.5 hours. Periodically you need to mix, add sugar and ground pepper, salt and bay leaf.

Rinse the greens and pass through a blender or meat grinder with garlic and chili. Add this mass to the tomato-plum. Cook for about half an hour, then pour in the vinegar and mix well. Allow the paste to cool, pour into sterilized jars and screw on the lids. Wrap ketchup with a blanket and, turning over, put in a cool place.

Tomato-apple ketchup with spices

Tomatoes - 4 kilograms.
Apples "Antonovka" - half a kilogram.
Onions - half a kilogram.
Vinegar (9%) - 200 grams.
Cloves - 3 pieces.
Cinnamon - half a teaspoon.
Ground pepper, red - half a teaspoon.
Salt - 2 tablespoons.
Sugar - 200 grams.

Boil the tomatoes in boiling water for about 5 minutes, remove the skin and cut into small pieces. Peel the onions and apples as well, getting rid of the core in the “Antonovka”, then cut into 4 parts. Pass all vegetables through a blender or meat grinder. Put them in a large saucepan and cook over low heat, about 2-2.5 hours.

Periodically stir the mass, adding sugar, salt, cloves, pepper and cinnamon. Half an hour before readiness, pour in the vinegar, mix. Put the ketchup in sterilized jars, roll up the lids, wrap with a blanket until they cool.

Ketchup, homemade with apples and apricots

Tomatoes - 2 kilograms.
Apricots - half a kilogram.
Apples - 1 kilogram, choose sour varieties.
Onions - half a kilogram.
Vinegar - 2 cups.
Sugar - 700 grams.
Salt - 2 tablespoons.
Garlic - 1 large head.

Rinse and peel the tomatoes by pouring boiling water over them. Wash the apples and remove the core with stones, remove the roots as well. Rinse the apricots and remove the pits from them. Peel the garlic and pass through a press. Peel the onion and cut into small pieces. Pass all vegetables and fruits through a blender or meat grinder, cook for about 2 hours over low heat, adding salt and sugar, stirring occasionally. 40 minutes before the readiness of our ketchup, pour in the vinegar, mix.

We close the paste in jars for half a liter, wrap it with a blanket, turn it upside down until the ketchup has completely cooled. Then we hide in the basement.

Ketchups for every day (without twisting)

Ketchup, homemade with spices

Tomatoes - 2.5 kilograms.
Basil - 1 bunch.
Parsley - 1 bunch.
Salt - 2 tablespoons.
Sugar - 100 grams.
Cloves - 2 pieces.
Coriander - half a teaspoon.
Peppercorns - a teaspoon.
Vinegar - 2 tablespoons.

Wash the tomatoes well and peel the skins. Then cut and pass through a blender or meat grinder. The mass must be boiled under the lid over low heat for about 30 minutes. Then pass through cheesecloth or sieve. After the pasta is homogeneous, again send it to cook for another 1 hour.

Add salt and sugar to the ketchup, then pour in the vinegar. Place the spices in a bag made of gauze, and throw into the pan, tying it well. Stir occasionally to prevent scorching. Now that the ketchup has thickened, remove the spices and let it cool and place in containers, hide in the refrigerator.

Ketchup with spices and vegetables

Tomatoes - 2 kilograms.
Pepper, Bulgarian sweet - 1 kilogram.
Pepper, hot red chili - 150 grams.
Onions - half a kilogram.
Carrots - half a kilogram.
Garlic - 150 grams.
Sugar - 5 tablespoons.
Salt - to taste.
Sunflower oil - 150 grams.
Tomato paste - 1 cup.
Apple cider vinegar - 100 grams.
Ground ginger - 3 tablespoons.
Coriander - 1 tablespoon.
Corn starch - 2 tablespoons.

Peel the onions and carrots, rinse the peppers and free them from the inner box with seeds. Vegetables must be passed through a blender or meat grinder, then placed in a saucepan and pour 2 cups boiled water. Put the whole mass on a small fire for 15 minutes.

Free the tomatoes from the skin, dousing with boiling water, finely chop. Also rinse the chile and free it from the seeds, finely chop. Peel the garlic as well, pass through a press. Mix all the vegetables and, after 15 minutes, put them to the carrots, onions and peppers. Mix well, make a small fire and boil for another 15 minutes.

Mix tomato paste with coriander and ginger, salt and sugar, pour everything with water. Now add this mixture to boiling vegetables, mix, leave on fire for another 10 minutes, turn off. To make the mass homogeneous, pass it through cheesecloth, put it on fire again and add vinegar. Stirring, cook for another 10 minutes, adding starch dissolved in water. Whisk the ketchup while pouring the starch. After 5 minutes, turn off the paste, judge and pour into containers, store in the refrigerator.

Ketchup with horseradish

Tomatoes - 2 kilograms.
Onions - 4 pieces of medium size.
Fresh horseradish (grated) - 1 tablespoon.
Salt - 1 tablespoon.
Sugar - half a glass.
Ground pepper, black - 1 teaspoon.
Ground ginger - 1 teaspoon.
Ground cloves - 1 teaspoon.
Wine vinegar - 2 tablespoons.

Put the water to boil to blanch the tomatoes. Dip the tomatoes in water and cook for about 5 minutes, then cool, remove the peel, cut into 4 parts. We also clean and wash the onion, cut into small pieces. Pass all the vegetables through a blender or meat grinder and cook over medium heat for about half an hour. When the mass is boiled, pass it through cheesecloth so that it is completely homogeneous.

After that, put it on a small fire again, put seasonings and spices, salt and sugar, mix, and after 10 minutes add wine vinegar. Cook ketchup for 1 hour. 10 minutes before readiness, add grated horseradish and mix well. Ketchup should cool well, only after that we put it in a container and hide it in the refrigerator.

Homemade ketchup "sweet"

Tomatoes - 2 kilograms.
Tomato paste - 200 grams.
Onions - 3 pieces, it is better to choose large onions.
Boiled water - 1 liter.
Sugar - 200 grams.
Salt - 2 tablespoons.
Peppercorns - 20 pieces.
Dry mustard - 2 tablespoons.
Cloves - 10 pieces.

Boil the tomatoes, remove the skin and pass through a blender or meat grinder. Peel and chop the onion as well. Put the tomato mass, onion in a saucepan, add water, cook for about half an hour. Then add tomato paste, salt and sugar, mustard and cloves, pepper. Boil everything for about 1 hour.

When the ketchup is ready, pass it through cheesecloth so that it becomes homogeneous. Boil it for another 10 minutes after boiling, adding vinegar and stirring occasionally. Let cool and put in jars, hide in the refrigerator.

Today, in almost every refrigerator you can find a package of ketchup. This product is included in our everyday life very durable. It is convenient and tasty, capable regular pasta turn into a treat. One trouble - the composition on the pack can intimidate even a person who has a very superficial knowledge of chemistry ... So why risk your health if you can cook wonderful, and most importantly, healthy ketchup at home yourself! Its taste will even surpass the store, and even a child can be treated with such a delicacy.

Sauce from distant shores

It was not the Italians who were the first to think about how to make ketchup at home! The whole world is convinced that this dish belongs to mediterranean cuisine. In fact, the first ketchup was made by the Chinese. It happened at the end of the 17th century. True, there were no tomatoes in it, as in all of China. It was called ke-tsiap and was made from salted fish, shellfish and spices. This sauce came to Europe several decades later.

Only 100 years later, tomatoes appeared in the composition of ketchup. You need to thank the British culinary specialist Richard Brigg for this - it was he who thought of replacing the unusual for a European fish base tomatoes. The dish prepared by him instantly earned popularity, and since then tomato ketchup has firmly held its position in refrigerators and in the hearts of people around the world. What is the merit of Italy and is there any at all? The Italians, not being the inventors of ketchup, show a true love for this sauce. He firmly entered into their national cuisine. And now we don't represent the traditional Italian pasta or pizza without ketchup.

Many of our fellow citizens remember "Krasnodar Sauce" made from tomatoes. Whether it was a variation of the European ketchup recipe, or whether the Soviet culinary specialists themselves invented it again, it is difficult to say. But one thing is indisputable - he enjoyed and continues to enjoy popular love.

What to cook ketchup from

It is possible that fish ketchup is still being prepared in Asia... But most of the admirers still associate this sauce with a tomato base. There are many recipes and ways to make ketchup at home. One thing unites them - at the base of tomatoes. In addition to them, onions, garlic, bell peppers and rotunda, apples, zucchini, eggplant, greens, and many seasonings are used for cooking.

Necessary equipment and tools

Ideally, you should use a juicer to make ketchup. The best homemade ketchups are made not from tomatoes themselves, but from tomato juice. There should be no seeds or peel in it, only pulp and juice. You can chop tomatoes with a food processor or even an immersion blender. Modern technology, operating at high speeds, is able to grind the seeds so much that they will not be visible in the finished sauce. An ordinary meat grinder cannot do this.

A steamer can be of great help. If, before making ketchup at home, the tomatoes are steamed and then immersed in cold water, it will be possible to easily remove the skin from them. The resulting tomatoes are passed through a fine sieve to separate the seeds.

In addition, you will need a cooking pot, cutting board, knife.

Recipe for classic tomato ketchup

Let's try to cook ketchup at home, the recipe of which is quite simple. To prepare it, you will need tomatoes, sugar, salt, garlic, cloves, nutmeg, cinnamon and pepper. If desired, you can add hot red pepper.

Product proportions:

tomatoes - 1 kg;
sugar - 50 g;
salt - a pinch;
9% vinegar - 20 g;
cloves - 4 pieces;
peppercorns: black, white, allspice - only 5-6 peas;
clove of garlic;
cinnamon and nutmeg - on the tip of a knife;
small bay leaf;
red hot pepper to taste.

Cooking

Before making ketchup at home, get rid of the crusts and cut the tomatoes. You can immerse them in boiling water for a few seconds, and then douse them with cold water. It is convenient to use a steamer. And with some varieties of tomato, the skin is removed so well.
We put the tomatoes in a food processor or blender, interrupt into minced meat.
Pour into a saucepan, set to boil. By the end of cooking, we should have 2/3 of the original volume left. This will take at least an hour.
Cooking spices. Pass the garlic through a grinder. Grind the pepper.
An hour after boiling, add salt, sugar, spices and garlic to the pan. Cook for another 5 minutes.
At the very end, pour in the vinegar, let it boil and turn it off.
Transfer to a jar, let cool.

This is how ketchup is made at home. The recipe also suggests the possibility of harvesting for the winter. For this hot sauce need to pour into banks and roll up. This blank does not need further sterilization.

Tomato and Pepper Ketchup

You can diversify the classic recipe with other ingredients. This is especially true in the summer-autumn period, when fragrant seasonal vegetables are just asking for a table. Great for making ketchup bell peppers. They can replace from a quarter to a third of a tomato. Can be added to sauce and onion. Before you make ketchup at home, it must be stewed in a frying pan. Together with the onion, ketchup is often added stewed carrots- it thickens the consistency and gives the sauce an amber hue. Adding fresh chopped greens to homemade tomato ketchup will make it fragrant and healthy. Experimenting with rolling such ketchup for the winter is not worth it.

A bit of exotic

When all your friends learn about how to make ketchup at home, you can still surprise and delight them with a new recipe. For example, to prepare sweet and sour ketchup from exotic fruits!

Product proportions:

homemade tomatoes - 1 kg;
onion - 500 g;
garlic - 5-6 cloves;
medium-sized pineapple - 1 pc;
sunflower or olive oil- 100 g;
salt, sugar, spices to taste.

Cooking

Onion and tomatoes cut into cubes.
Heat oil in a saucepan, fry onion. Add in the tomatoes and half the garlic. Continue quenching.
After 40 minutes, put the mixture in a bowl and let cool.
Add chopped pineapple, remaining garlic, spices. Sugar can not be added to such ketchup from homemade tomatoes, because it already turns out to be quite sweet.
Blend the mixture with a blender.

Chilled sauce can be served immediately. Store it in the refrigerator, in a sealed container.

Improvisation on the theme of ketchup

Not always available required ingredient. And sometimes there is some product in the refrigerator that inspires culinary experiments. It is quite possible to add a piece of broccoli, avocado, a small pear or sour apple. Sweet plums add a special charm to the sauce. Vinegar can be substituted lemon juice This will make the sauce more tender. Anyway, new ingredient you should not just put it in a saucepan, but replace some of the tomatoes with it.

How to make tomato ketchup for the winter?

Usually ketchup brewed according to classic recipe well kept. It is not necessary to transfer it to the cellar or basement. An ordinary pantry in a city apartment will save summer fragrances before winter. Like other blanks, ketchup can be closed in jars with screw caps. The role of preservatives is performed by vinegar and salt. Thorough disinfection of containers is very important for the safety of the product. It is best to wash the jars with soda, and then steam them. You can put them in the old fashioned way on a special stand over a saucepan of boiling water. And the presence in the kitchen modern technology simplifies the process as much as possible. For example, a dishwasher can both wash and sanitize jars on its own. The steamer handles the container perfectly.

What to serve with homemade ketchups

Of course, the classics of the genre are pasta filled with fragrant tomato sauce. This sauce goes well with meat and fish dishes, dumplings and salted dumplings, fried pies. Based on homemade ketchup, you can cook more complex sauces: filling for cabbage rolls, meatballs, stewed fish. You can combine it with mayonnaise or sour cream and stew a bird in it. Delicate omelet it will give expressiveness and aroma. It is excellent for cooking in pots. This sauce can also be added to mushroom or vegetable caviar. An unusual use of homemade ketchup can be its addition to the brine for marinating herring "in Korean". Well, do not forget about its intended use - for pizza, shawarma, hot dogs.

In winter, an open jar of homemade ketchup will perfectly enliven any family dinner. This sauce, especially homemade from ripe summer tomatoes, even on festive table will take pride of place.

Rub the tomatoes through a colander with very small holes.
Place mass in enamel pan and add salt, sugar, vinegar.
Place the spices in a gauze bag and put in the tomato mass
Cook this mixture over very low heat.
After the appearance of a stable taste and aroma, when the mass takes the form of a sauce, stop boiling, remove the bag with spices.

Remember that when preparing delicious ketchup The decisive role is played not by tomatoes, but by spices. It is they that set off its tomato flavor and add piquancy.

Ketchup for the WINTER FOR RICE AND PASTA DISHES

Ingredients:

Cooking:

Ripe tomatoes are thoroughly peeled.
Then boil them under the lid for two hours over low heat, stirring constantly.
Rub the finished mass through a fine sieve and add vinegar and all the above spices to 1 liter of paste. Spices are added to the sauce only in ground form.
Mix the mixture well and boil to the desired density for 20-25 minutes.
Properly cooked sauce has a thick texture and spreads easily on bread.
Pour hot ketchup into sterilized bottles and seal immediately.
Store in a cold place.

Homemade tomato ketchup WESTERN EUROPEAN

Ingredients:

5 kg of tomatoes,
1 tbsp salt
1 teaspoon prepared mustard
½ teaspoon ground red pepper
a pinch of grated nutmeg
2 cloves
0.5 tsp cinnamon
1-2 tbsp. spoons of 3% vinegar

Cooking:

Wash tomatoes, rinse with boiling water and peel.
Cut and cook for 30 minutes, adding salt.
Then wipe the resulting mass through a sieve, and add all the spices and vinegar to the resulting puree.
Boil the mixture again for 40 minutes over low heat without a lid.

Ketchup can be made spicier by adding more vinegar and pepper, or sweeter by adding more sugar.

ENGLISH HOME KETCHUP

Ingredients:

4 kg tomatoes
500-600 g minced onion and root celery
4 liters of water
100 ml 10% vinegar
750 g sugar
50g salt
1 g red pepper
5g ground ginger
3 g ground cinnamon
3 g ground cloves

Instruction:

Grind tomatoes, add onion and celery to them.
Pour in water and simmer enamelware until soft, stirring constantly.
Rub the softened vegetables through a fine sieve.
And boil again ready mix with frequent stirring, adding spices in a gauze bag.
Evaporate the prepared mass to the required density, avoiding its burning.
Ready ketchup must be poured into sterile bottles.
Store in a cool place.

Try to make homemade ketchup according to these recipes and enjoy it extraordinary taste and flavor!!!