Homemade Ketchup for Winter

1. 1 Tomatoes≈ $4.67 za kg 550 g
2. 2 Onions≈ $1.60 za kg 80 g
3. 3 Apples≈ $3.50 za kg 60 g
4. 4 Garlic≈ $10.00 za kg 4 g
5. 5 Sugaropakowanie 1 kg ≈ $1.60 40 g
6. 6 Salt 8 g
7. 7 Vinegar 9%opakowanie 500 ml ≈ $1.30 30 ml
8. 8 Cloves do smaku
9. 9 Cinnamon do smaku
10. 10 Ground black pepper 1 g

Szare elementy to sól, przyprawy i składniki o wadze poniżej 30 g na słoik – zazwyczaj masz je w domu, więc nie są uwzględnione w cenie słoika. Cukier, ocet i olej od 30 g są uwzględnione w kosztorysie.

Sposób przygotowania

1. Cut the tomatoes¹, onion², and cored apple³ into chunks, then cook in a covered saucepan for 30 minutes until soft.

2. Blend the mixture and press it through a sieve to remove the skins and seeds.

3. Sterilize a 0.5 l jar and lid: steam the jar or heat it in the oven at 120 °C for 15 minutes, and boil the lid for 5 minutes.

4. Return the puree to the saucepan, add the sugar⁵, salt, ground cloves, cinnamon, pepper, and minced garlic⁴, then simmer uncovered over low heat for 40 minutes, stirring, until the ketchup has reduced by half.

5. Pour in the vinegar⁷ and heat for 3 minutes.

6. Ladle the hot ketchup into the jar up to the rim, cover with the lid, and sterilize in a pot of hot water for 10 minutes from the moment it comes to a boil.

7. Seal the jar, turn it upside down, and wrap it until cool; store in a cool, dark place for up to 12 months, and keep an opened jar in the refrigerator for up to 3 weeks.