Easiest Way to Prepare Perfect Homemade Preservative-free Tomato Ketchup Cooking Basics for Newbies

Hey everyone, it is Brad, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, homemade preservative-free tomato ketchup. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious. Let’s face it, cooking is not just a priority in the lifestyles of every person, woman, or child on the planet. In fact, far too individuals have forced understanding how to cook a priority within their own lives. Which usually means that individuals usually exist on foods and boxed mixes rather than taking the effort to prepare healthy meals for our families and our personal enjoyment.

Homemade Preservative-free Tomato Ketchup is one of the most well liked of current trending meals on earth. It is easy, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Homemade Preservative-free Tomato Ketchup is something that I’ve loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have homemade preservative-free tomato ketchup using 12 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Homemade Preservative-free Tomato Ketchup:

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

Steps to make Homemade Preservative-free Tomato Ketchup:

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.

So that’s going to wrap it up for this exceptional food homemade preservative-free tomato ketchup recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!