How to make ketchup at home: several recipes

How to make ketchup at home? This question interests many, but not just a good hostess. She already knows the answer to it. It's hard to argue with the fact that an independently manufactured product is much better than a store one. A hundred percent natural, this ketchup will become a real highlight of your dishes.

It's interesting to know that ketchup was invented by the ubiquitous Chinese. But then it was not supposed to have tomatoes. It was a mixture of herbs, mushrooms, beans and fish. What we used to call ketchup, appeared much later. And this product was the result of numerous culinary experiments. So why not try something new for you? Learn how to make ketchup at home.

Remember the main thing: the basis of this sauce is tomatoes that ripen naturally. And home ketchup will contain ascorbic acid, vitamins PP, R, B, K. And now there are several recipes that will help you make the diet more healthy and rich with useful substances.

How to make ketchup at home? First of all, you need tomatoes - about 2.5 kilograms, a tablespoon of salt, about 100 milliliters of water, as much as 9 percent vinegar, three tablespoons. Starch. And spices can be chosen to taste: nutmeg, cloves, cinnamon, ground pepper and so on. Now you can understand how to make ketchup at home.

Tomatoes should be ripe, that is, red and fleshy. They need to be washed a couple of times, always in warm water. Then cut them into an enamel pot. Now you can add water and put on fire. Cook the tomatoes until they are soft enough (to leave the peel). Now you need to let them cool down, wipe them with a sieve. As a result, you get a thick enough tomato juice. Further in it it is necessary to add spices, sugar, salt, and also vinegar. The mixture is boiled for an hour and a half, but it must be stirred. In order to give the desired density, add starch to it. But it's not recommended at once. It is better to pour about two glasses of tomato in a cup, dilute the starch in cold water (about half a glass). Now you can mix the starch with the cast juice and only then pour it into a common container. Then the mixture is cooked half an hour, cooled and bottled. Tasty and healthy.

And how to make ketchup at home in a hurry? This is a recipe for those who are always in a hurry. Take about a kilogram of tomatoes, salt, any spices to taste, and a half kilo of garlic. The latter must be passed through a meat grinder, however, like tomatoes. Now just add the spices and salt to the mixture, spread it in separate jars and put it in the refrigerator. Here is the answer to the question of how to make tomato ketchup. It's easy, it does not take you much time. And the result will definitely please your family. After all, natural products are always tastier, and most importantly - it is more useful than store products, which are stuffed with preservatives and chemistry. You can experiment with the ingredients, add new ones, invent something of your own. And it will be delicious, you'll see.