Recipe of Perfect Homemade Preservative-free Tomato Ketchup - Free Download

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Yogurt can be a snack a lot of people take for granted. In fact, lots of people will substitute a container of yogurt for a healthy lunch-something we really do not recommend. Low fat yogurt would make a fantastic snack, however. It is made up of a lot of calcium, protein, and B vitamins. Yogurt is easy for the physical body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help manage your digestive system. Easy hint: select unsweetened yogurt and include walnuts or flaxseeds. It's an easy way to lessen sugar while still enjoying a delicious snack.

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We hope you got insight from reading it, now let's go back to homemade preservative-free tomato ketchup recipe. You can have homemade preservative-free tomato ketchup using 12 ingredients and 10 steps. Here is how you cook that.

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

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

Instructions 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..

No store bought ketchup compares with the taste of that made from your own tomatoes from your garden or fresh-picked from. Jump to Video · Jump to Recipe. The sweet and tangy flavor is just like your favorite ketchup from the bottle, but totally sugar free! This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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