I'm preparing myself for this recipe with great pleasure! Homemade ketchup, sweet and full-bodied, it is unlikely to be found on the shelves of even the most expensive shops. Without dyes or preservatives, is suitable perfectly to any dish.
Preparation:
Cooking equipment: I usually take a large pot, so that the winter is left, from 5 to 7 liters, and another smaller one - in her grind puree of tomatoes. We reach a meat grinder and a colander.
Half a kilo of onions is necessary to wash and clean; the same number of apples cored and mince together with tomatoes, they take 4 kg. In some recipes using tomato juice, it takes only 2.5 liters. You can also add pepper to make it witty, but I cook without it. The resulting mass put on the fire, waiting to boil. Then leave languish simmer 2 h. Sometimes you need to look, stir and see that nothing is burnt. After mass wipe through the colander. This will help get rid of excess skin and apple residues.
Now add the spices. Without them achieve the desired result will not work, no matter how hard you try. Every spice has a special taste, making any dish, whether it's the sauce, first, second or unique dessert! So, add a cup of sugar and vinegar 9%, 2 tablespoons of salt, 1 teaspoon of black pepper and cinnamon, and finally 10 cloves stuff. Leave to cook 20 - 25 minutes. Ur, home ketchup ready! It remains only to spill it on the jar or bottle, which is first necessary to sterilize. All will be delighted, that's for sure!
If you liked recipes - PUT LAIK, share in social networks and to subscribe to the channel!