The modern market presents a huge number of goods of different categories. Anyone can go to the store and buy ketchup, and several types at once. But this sauce contains a lot of impurities that can harm the body. A good alternative is to make your own ketchup with added starch for the winter.
Features of preparing ketchup with starch for the winter
Tomato sauce or ketchup is very popular.It is added to pasta, eaten with meat and fish, used in making pizza and even spread on bread. Therefore, preparation is done with care.
Ketchup prepared with the addition of starch is denser. To obtain a delicate consistency, after grinding the components, the mass is ground through a sieve. The more spices you add, the spicier the dish will be. Apple and bell pepper are used as additional ingredients.
What products are needed for the recipe?
Of course, these are ripe and fleshy tomatoes - the basis of the dish. To prepare the sauce you will also need onions. Salt and granulated sugar are added.
Then come the spices and spices:
- ground cinnamon;
- carnation;
- ground black pepper;
- garlic;
- starch;
- paprika.
You can add herbs if desired. The emphasis is more on those who love. For sourness, vinegar essence is used.
Rules for choosing ingredients
Tomatoes should be ripe and rich red in color. Even the option of using overripe vegetables is welcome. Large ones are selected that are not suitable for canning.
It’s not scary if the tomatoes are not ideal in appearance. If there are spoiled parts, the tomatoes are still taken. The rotten parts will be cut off with a knife, since the vegetable will be chopped for ketchup in any case.
The color of the finished product depends on the tomatoes. Not only red ones are taken, but also yellow and orange. You can make a mixture of vegetables.
Required inventory
To prepare the ingredients, you will need a device for chopping vegetables. You also need a knife. For cooking, a saucepan and a spoon for stirring.
Cooking process
It is a set of steps:
- Juice is prepared from tomatoes.200 ml of the entire liquid is poured for mixing with starch.
- The onion is crushed to a pasty state, mixed with juice, and the mass is sent to the stove for cooking.
- Garlic mixture, seasonings and spices are added to the future ketchup.
- At the next stage, the sauce is tasted. If a person is satisfied with everything, a mixture of the remaining juice and starch is added to the mass.
- It is poured into the pan in a thin stream and stirred constantly.
- The sauce should not boil. Cook over low heat until the consistency resembles ketchup.
- A few minutes before cooking, add vinegar.
The hot mass is poured into glass jars, which are hermetically sealed. As the sauce cools, it will thicken a little more. This fact is taken into account when cooking.
Terms and rules for storing tomato sauce
For winter storage, ketchup is poured into glass jars that have been sterilized. The lids must also be clean. For seaming, tin ones are used, which are locked with a key, as well as screw ones.
Ketchup is stored on shelves in a dark and cool room. This could be a cellar or basement. If the batch is small, storage in the refrigerator is possible. Product suitability is from 1 to 2 years.
