Homemade Ketchup for Winter

1. 1 Tomatoes≈ $4.67 每千克 550 克
2. 2 Onions≈ $1.60 每千克 80 克
3. 3 Apples≈ $3.50 每千克 60 克
4. 4 Garlic≈ $10.00 每千克 4 克
5. 5 Sugar包装 1 千克 约等于 $1.60 40 克
6. 6 Salt 8 克
7. 7 Vinegar 9%包装 500 毫升 约等于 $1.30 30 毫升
8. 8 Cloves 按口味
9. 9 Cinnamon 按口味
10. 10 Ground black pepper 1 克

灰色的是盐、香料以及每罐用量不足30克的配料：这些家里通常都有，不计入罐子价格。用量30克及以上的糖、醋和油已计入价格。

做法

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.