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Homemade Ketchup

HOMEMADE KETCHUP

Prepare this homemade ketchup in order to preserve tomatoes and to avoid consuming ketchup bought from market shelves. This means that this tomato sauce will be preservatives free.

The ingredients listed here will give you 1 kilo homemade ketchup and should be kept in the refrigerator. It can be consumed up to 6 months.

INGREDIENTS:

2 kilos tomatoes

1 big onion chopped

3 cloves of garlic crushed

2/3 cup apple cider vinegar

3 and a half tablespoons brown sugar

2 and a half teaspoons salt

1 teaspoon of mustard powder

1/2 teaspoon cinnamon powder

1/2 teaspoon nutmeg grated

5 allspice (Jamaica pepper) whole berries

1/2 teaspoon black pepper ground

1/4 teaspoon of cloves powder

add 1/4 to 1/2 teaspoon of cayenne pepper powder if you like your ketchup spicy or hot.

Put the tomatoes in a boiling water for several seconds. Put them in cold water and peel their skin off. Cut the tomatoes on four take out the seeds and put them in a big pot with a heavy bottom. Add all the ingredients and simmer the tomato sauce for an hour at least on medium heat with the pot covered.

Then try the sauce. If you feel it is needed you can add more vinegar or salt. Use a blender or a stab mixer to process until smooth.

If you prefer your ketchup with less fluid you can continue cooking it uncovered on a medium heat for another half an hour maximum.

Put the boiling ketchup in a sterilised jars or bottles. Leave the jars upside-down until it is completely cold. Then turn them over and place them in the refrigerator.

Tips:To sterilise the jars wash well, dry and close the cover. Place the jars in a preheated oven on 100 degrees Celsius for 15 minutes.

Leave them inside the oven until they are cold enough to open them and pour your ketchup inside.

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