Best Advice to Homemade Yummy Homemade Preservative-free Tomato Ketchup

Hoping to eat Homemade Preservative-free Tomato Ketchup a luxurious restaurant's, but for a few reasons are not able to go to restaurants. This site is going to help you with clear procedures on cooking a Homemade Preservative-free Tomato Ketchup like a famous chef made.

We hope you got insight from reading it, now let's go back to homemade preservative-free tomato ketchup recipe. You can cook homemade preservative-free tomato ketchup using 12 ingredients and 10 steps. Here is how you cook that.

To prepare an extraordinary Homemade Preservative-free Tomato Ketchup, below are the ingridients required:

1. Take 5 kg of Tomatoes (any size).
2. You need 80 grams of Onion.
3. You need 20 grams of Garlic.
4. Prepare 1 of Bay leaf.
5. Take 1/3 tsp of Grated ginger.
6. Provide 40 grams of Sugar.
7. Take 30 grams of Salt.
8. You need 15 ml of Vinegar.
9. Provide 1 dash of ☆Pepper.
10. Use 1 dash of ☆Red chili pepper.
11. Prepare 1 of ☆Cinnamon (optional).
12. Provide 1 of ☆Allspice (optional).

After readying the materials, next you are good to make your appetizing Homemade Preservative-free Tomato Ketchup by following the instructions below:

1. Take the stems and leaves off the tomatoes and wash well. Cut the base of the stem out of the tomatoes, and cut into wedges. (If you're using cherry tomatoes, you probably won't need to cut them.).
2. Put the cut up tomatoes in a blender and purée. Purée enough so that you can't see the skins or the seeds anymore..
3. Put the puréed tomatoes from Step 2 and 1/2 the sugar into a pot, and start simmering. Start on medium heat, and when it starts to thicken, turn down to low heat. Skim off the scum diligently..
4. When the purée has reduced to about half its original volume, purée the onion and garlic and add it with the bay leaf to the pot. Continue simmering..
5. Keep cooking until the sauce falls with a heavy plop from a spatula when you scoop it up. Add salt, the remaining sugar, grated ginger, vinegar and the ☆ spices to season..
6. Pour the piping hot ketchup into sterilized jars right up to the rims. Screw on the lids, turn the jars over, and leave for 10 minutes..
7. After 10 minutes, put the jars in 50°C lukewarm water. After a while, add cold water little by little to cool the jars. By cooling the jars quickly, the red ketchup won't turn brown..
8. However, don't cool them too fast or the jars will crack..
9. Sterlize the jars. You can do this in boiling water, or pour boiling water over them. I sterilize the jars by microwaving dry ones for 3 minutes at 700 W, and disinfect the lids with alcohol..
10. I made a half-batch this time. It filled 3 jars with the white lids. Store in a cool, dark place. Store opened jars in the refrigerator..

Crumbs thought garden pizza sauce needed water. A simple and delicious homemade ketchup recipe using fresh tomatoes. I love these two simple homemade ketchup recipes so much, and I promise, you will too! Making tomato ketchup at home is a healthier alternative to processed ketchup. By preparing it yourself, you'll limit the amount of chemical additives and preservatives in your everyday life.

Recipe : Homemade Preservative-free Tomato Ketchup

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step by step to make Homemade Preservative-free Tomato Ketchup

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