On the site there are already recipes for homemade ketchup, but as I looked, they all differ from each other in the composition and method of preparation. So I decided to share my recipe, which I've been using for years. This September, this is the second visit to the preparation of this ketchup, since several cans have already been eaten from the first one, we begin to use it immediately. This ketchup is also for the child, he loves it very much, so it is not sharp, without pepper, with a delicate spicy taste and a soft consistency without seeds and fruit cake, more tender and tastier than the purchased one. You can store it simply in a dark place, it is perfectly worth it all winter.
For ketchup, any tomatoes are suitable, preferably pomyasistee, from the last autumn harvest, you can even take those that have already started to turn black (of course, remove all the bad places)
Wash tomatoes, cut out large stalks and damaged areas. I got 8 kg.
Apples are also washed, cut into slices without a core.
Peel the onion and garlic.
Of course, with such a volume as mine, only one preparation takes a sufficient amount of time. But it's worth it, so for ketchup for the winter, I always free up half a day.
Prepare a large pot by volume of all the ingredients.
Tomatoes, apples, onions and garlic pass through a meat grinder with a fine grate, add salt and sugar, stir (it is better to add sugar gradually and taste, given that the apples may be different in taste, and that the ketchup will boil) Salt is definitely not necessary less, but if someone needs more - also try.
Put on fire and cook for 1 hour after boiling, stirring from the bottom (so as not to stick to the thick) and removing the foam.
Punch with an immersion blender, without removing from the heat, so that the sauce does not cool, until smooth.
If there is no immersion blender, then - any, if there is no one at all, then RUB the sauce through a sieve, if you want a consistency without seeds and cake.
In a coffee grinder, grind to flour - Bay leaves, allspice and peas.
Add paprika and ground spices to the sauce.
Boil the ketchup at an average boil, stirring and removing the foam, so that the sauce is boiled at least 1/4 part, and you can longer if you want the density. A couple of times you can once again punch with a blender.
For 15 minutes until ready to sterilize the cans, I do it in the oven all at once, to do this, put the wet cans on the grill with the neck up, hold at 200 degrees for 15 minutes (400 ml cans)
Sterilize the lids in water.
5 minutes before the sauce is ready, pour in the vinegar.
Then take 1 jar out of the oven (carefully, very hot), pour boiling ketchup into it to the top, immediately seal it.
Let cool upside down on a towel. From this amount of ingredients, I get 17-19 cans of 400 ml.
Store in a dark, dry place, just at home.