Ketchup with starch: a recipe for winter

Buy in the store you can do whatever your heart desires, including ketchups with a variety of additives and ingredients. But are you always sure about the quality and safety of the sauces? It is much better to cook it at home, and to taste it will not yield to its store analog. We offer you a ketchup recipe with starch from a tomato. Using the base option, in the future you can change it to your preferences.

What products will be required?

The main component of ketchup is, of course, tomatoes. If you see in the recipes the addition of any other vegetables (Bulgarian pepper, apples, plums, etc.), then it is, rather, a free variation on the theme of tomato sauce. So, to prepare the ketchup you need to take:

• 2.5 kg of tomatoes (ripe and fleshy);
• 0.5 cups of granulated sugar;
• 1 tbsp. L. Sea salt;
• 4 tbsp. L. Vinegar 9%;
• 2 tbsp. L. Potato starch ;
• 20 peas of black pepper;
• 1 tbsp. L. Coriander grains;
• 2 pcs. Carnations;
• Dried herbs (basil, dill, parsley, etc.) - according to taste preferences.

Required inventory

The recipe for ketchup that we offer with starch for the winter is quite simple and does not take much time. Pre-take care of the dishes, prepare two large cooking pots in advance, several bowls, a ladle, an iron sieve for rubbing.

In order to keep the ketchup for the winter, banks are needed. They also need to be prepared in advance. Wash the glass container thoroughly and sterilize it for a couple (for 0.7 - 15 minutes, 0.5 - 10 minutes). Iron covers enough to boil for 1-2 minutes.

Stages of preparation

This recipe for ketchup with starch at home is distinguished by the elementary composition of the products and the simplicity, speed of cooking.

1. Ripe tomatoes need to be washed and removed stems, then cut - approximately as shown in the picture.
2. Put the tomatoes in a saucepan with a thick bottom and cook over a fire (average) for about twenty minutes. Note that adding water or another liquid is not required!
3. The resulting steamed mixture should be wiped through an iron sieve with small cells. Using a blender is acceptable, but still the first option is better, only so you can separate the seeds of tomatoes from the total mass.
4. Then the mixture should be boiled for a long time, or to prepare ketchup with starch. The recipe assumes this option. Boil for about an hour.
5. Then add the remaining ingredients and dilute in a small amount of tomato juice (cold) starch.
6. Warm the ketchup for another 10 minutes, then pour over the cans and roll. Wrap them in a blanket and leave so until completely cooled.

In this classic version of ketchup, you can make your own adjustments. For example, in the form of additional spices or, for example, garlic, ginger.

Ketchup home: a recipe for winter with starch number 2 (with Bulgarian pepper)

As a basis, take the proposed combination of basic products such as Bulgarian pepper, tomatoes, vinegar (the amount is adjusted to taste). Starch, in turn, will help you make it the right consistency, as in the store. All the rest (spices and spices are only a matter of taste, but do not underestimate them.) So, the recipe for homemade ketchup with starch requires the following ingredients:

• 1 kg of tomatoes ripe, you can even overripe: it's good, if it's a special kind of fleshy tomatoes with a minimum amount of juice and sunflower seeds;
• 0,5 kg of Bulgarian pepper (red);
• 5-10 cloves of garlic;
• 50 g of granulated sugar;
• 1-2 tbsp. L. Salts;
• 20 ml of 9% vinegar (or natural apple, wine);
• 1 tbsp. L. Potato starch;
• To the taste of spices (cumin, cloves, bay leaf, spicy red pepper and black, paprika, etc.).

Stages of preparation

1. Tomatoes must be thoroughly washed, then remove the stems. Cut them into large slices, dividing into 4-6 parts. You can use all the illiquid that remains after the best fruits have gone to marinades and pickles.
2. Ketchup with starch, the recipe of which we offer you, involves the use of red bell pepper, this will give the color saturation of the final product. Yellow and orange fruits are acceptable, but the shade of this will change. Peppers should also be washed and removed stems and internals along with the shifts.
3. Vegetables put in a saucepan and simmer for half an hour. In this case, you need to remove the lid.
4. During cooking, scoop 2-3 ladles with pulp and separated juice. Throw the mass on the sieve and cool the rejected part.
5. After half an hour of cooking, the vegetables should be boiled and turned into gruel. The mass must be carefully wiped through an iron sieve into a second pan with a thick bottom, in which the ketchup will be cooked.
6. Slice the garlic cloves in small circles and put x in a homemade gauze pouch with spices. This is a distinctive feature that this recipe of ketchup has with starch for the winter. Pour the bag into the tomato mass and continue to cook it over medium heat.
7. After 20 minutes, add salt, sugar and vinegar. Pull out the bag with spices, it will not be needed any more.
8. In a bowl with cooled tomato juice, pour in the potato starch and mix with a fork until uniform. Then pour the mass in batches into hot ketchup. Carefully refer to this stage: if you overdo it with starch, then you risk getting jelly. The proportions in this case are strictly individual, we only give an approximate ratio.
9. Ketchup boil for about five minutes and pour into sterilized jars, roll them up with lids. Wrap them in a warm veil or an old coat and leave so until the complete cooling.

Secrets of good ketchup

First of all, tomatoes. If you want to cook a good ketchup with starch (our recipe or any other), then they should be of the best quality. Certainly, ideally, when you raised them in your own garden or bought it on the market. Tomatoes should be ripe and red, yellow and orange varieties are also acceptable, but the color of ketchup from this will suffer.

Secondly, the required density. This is what distinguishes ketchup from the usual tomato sauce. You can achieve it in two ways: boiling or using a natural thickener - starch.

Third, the use of natural preservatives. Mainly it is vinegar, so it will be just fine if you choose grape or wine, not synthetic. In addition, substances that prevent the formation of mold fungi, contained in cinnamon, cloves, mustard, apples. Therefore, these components are found quite often.

Such a ketchup with starch, the recipe of which we have given you is much more useful than its store counterpart. It contains exclusively natural ingredients and can be used safely for the children's menu.