Ketchup For The Winter At Home: The Best Recipes With Step-by-step Instructions, Photos And Videos

2025 Author: Bailey Albertson | [email protected]. Last modified: 2025-01-23 12:41

Tomato chaos: cooking delicious ketchup for the winter

If the sauces were Oscar-nominated, ketchup would no doubt win an award every year, effortlessly beating the competition. There is no gravy on earth that is more popular among eaters! Potatoes and kebabs, pasta and sausages, dumplings, cabbage rolls, pilaf, buckwheat are good with it … One thing is bad: the long list of preservatives, stabilizers and other chemical additives that are present in any store ketchup does not speak in its favor. However, let's not be sad. Let's cook ketchup ourselves!

Content

• 1 How to make homemade ketchup for the winter

  • 1.1 Traditional ketchup
  • 1.2 Video: thick homemade ketchup with green apples
  • 1.3 Spicy ketchup with chili
  • 1.4 Video: ketchup with mushrooms
  • 1.5 Spicy ketchup with plums
  • 1.6 Video: ketchup with cucumbers

How to make homemade ketchup for the winter

Autumn is on its way, ripe tomatoes are lying on the counters in bulk, a stock of favorite spices is waiting in the kitchen cabinet … It remains to decide on the recipe according to which the upcoming culinary masterpiece will be created. Which ketchup does your family prefer? Spicy with pepper? Exotic with mushrooms? An unpretentious but always in demand classic?

In your ketchup, unlike in the store, the tomatoes will be real

Traditional ketchup

For ketchup to work well, choose well-ripened, even slightly overripe, meaty tomatoes. Greenish ones will not give the desired taste or thickness.

You will need:

• tomatoes - 2.5 kg;
• red bell pepper - 2 pcs.;
• onions - 1-2 heads;
• garlic - 5-6 cloves;
• vinegar - 50 ml;
• sugar - 100 g;
• salt - 15 g;
• ground spices - black pepper, coriander seeds, cloves;
• dry greens, also ground - to taste.

Cooking.

1. Peel the tomatoes, cut into quarters and place in a saucepan. Some housewives prefer to leave thin-skinned fruits unpeeled, limiting themselves to removing the stalk, which complicates the process of rubbing the boiled ketchup through a sieve, but gives it thickness. What to do for you - decide for yourself.

   

   To simplify the cooking process, the peel is best removed

2. For peppers, also cut out the stalks, peel the seeds, and add the pulp, cut into small pieces, to the tomatoes.

   

   You can also use yellow pepper, it doesn't matter

3. This is followed by a line of spicy ingredients, garlic and onions. Peel them too, cut them into smaller pieces and - into a saucepan.

   

   Make smaller pieces

4. Place prepared vegetables on low heat and cook until tomatoes and peppers are tender and juiced.

   

   Vegetables will juice quickly

5. Allow the resulting mass to cool and rub it through a sieve. Fans of technical progress can use a blender, but be very careful: you need a completely homogeneous mass without lumps and pieces of skin.

   

   The consistency will be perfect

6. Return the future ketchup to the stove again, set the heat to medium, and as soon as the liquid boils, reduce it to a minimum and evaporate the sauce until it is about 2 times boiled down. This usually takes about 1–1.5 hours.

   

   After the ketchup has boiled down and thickens, you can add the remaining ingredients

7. Add salt, sugar, herbs, spices. You can simply pour them into a saucepan, or you can dip the spices into the sauce by tying them in a gauze bag, which will be easy to remove at the end of cooking.

   

   There are even special devices for cooking spices.

8. After 20 minutes, pour in the vinegar and cook the ketchup for another 10-15 minutes.

   

   You need 9% apple cider or table vinegar

9. Pour the sauce into sterilized jars and bottles, seal hermetically, turn the bottom upside down and leave to cool under a thick blanket.

   

   Remember to turn the cans upside down until they cool down completely

Video: thick homemade ketchup with green apples

Spicy ketchup with chili

Do you like it hot? Stock up on hot chili pods, the seasoning will turn out - fire! In all senses.

You will need:

• tomatoes - 3 kg;
• chili pepper - 3-4 pcs.;
• garlic - 5-7 cloves;
• vinegar - 70 ml;
• black pepper - 30 peas;
• carnation - 3 stars;
• cinnamon - 0.5 tsp;
• sugar - 6 tbsp. l.;
• salt - 1 tbsp. l.

Cooking.

1. Scald the tomatoes with boiling water and peel them, and chop the pulp with a blender or scroll twice through a meat grinder.

   

   Pour boiling water over the fruit and cut into a cross - it will not be difficult to remove the skin

2. Chop the chili finely. If you want to get a really vigorous sauce, do it along with the seeds, if you are not ready to expose the mucous membrane of the mouth and stomach to unnecessary tests, first clean them out of the pods.

   

   Chili seeds contain insidious burning capsaicin

3. Pass the peeled garlic through a press.

   

   Garlic can be finely chopped or crushed in the press

4. Place the tomatoes, peppers and garlic in a saucepan, place over low heat and cook, stirring occasionally, until the ketchup reaches the desired thickness. By this time, its volume will be reduced by about 2 times.

   

   Remember to stir the ketchup to avoid burning

5. Add all the remaining ingredients, keep the ketchup on the stove for another quarter of an hour, turn it off, pour into sterilized jars and seal.

   

   Do not store ketchup in plastic. Only glass!

Once I tried to make ketchup according to a similar recipe and found that the remaining chili seeds in the sauce clearly do not add to its attractiveness, break its uniform consistency, and sometimes get stuck in the teeth. Based on the experience gained, I think that next time I will let the thoroughly boiled mass cool down and rub it through a sieve, and only then I will finally boil it down. Perhaps you should do the same.

Video: ketchup with mushrooms

Spicy ketchup with plums

If you don't like spicy ketchup, the classic style sauce seems too boring, and you are not ready to experiment with mushrooms, turn your attention to plums. They will add pleasant sweetish notes to the sauce, which will "play" a harmonious duet with both meat and vegetables … Yes, with anything!

You will need:

• tomatoes - 2 kg;
• plums - 1 kg;
• onions - 2 pcs.;
• sugar - 100 g;
• salt - 1 tbsp. l.;
• vinegar - 1 tbsp. l.;
• garlic to taste;
• ground black pepper - 0.5 tsp;
• hops-suneli - 1 tsp.

Cooking.

1. Free the tomatoes from the stalks and peels, and chop the pulp in any available way: with a blender or a meat grinder.

   

   A blender is the easiest way to get a smooth puree

2. Sort out the plums. They should be ripe and soft, but not broken or starting to rot. Cut the fruits in half, discard the seeds, and pass the pulp through a meat grinder or blender.

   

   Select fruits carefully - they should not be flawed

3. Chop the onion.

   

   Plum ketchup can be spiced up

4. Put tomatoes, plums, onions in a saucepan and keep on low heat, stirring regularly, until the mass is reduced by a third.

   

   The mass should thicken well

5. Pass the garlic through a press or crush the flat side of a knife.

   

   Crushed garlic is easier to peel

6. Put all the remaining ingredients in the ketchup, including the garlic, and let the mixture simmer for another 15–20 minutes. And you can pour ketchup into cans.

   

   Or you can try right away!

Video: ketchup with cucumbers

Now you can safely wait for winter, it is not terrible for you. With the two main health hazards that cold bring with them - vitamin deficiency and blues - thick, vitamin-rich, tasty ketchup will help your family to cope with, which can add a drop of summer to any dish. The main thing is to make more sauce. It is unlikely that it will lie in your pantry.