Zucchini ketchup for the winter: recipes and 6 cooking methods, storage

The long-awaited season of vegetable ripening has come. Most housewives try to take advantage of the rich harvests and low prices for various vegetables in order to make as many winter preparations as possible. To process a large number of tomatoes, experienced chefs have long mastered the methods of making homemade sauces, but many are not familiar with the recipe for ketchup from zucchini for the winter.

Zucchini ketchup flavors

When making preparations for the winter, every housewife always uses seasonings, herbs and spices, based on the taste preferences of family and loved ones.

To prepare zucchini-based ketchup, various flavors and vegetables are also used.

Serving Rules

Due to its delicate taste, the sauce is suitable not only as an additional seasoning for meat, vegetable and fish dishes, but also as a separate snack.

What you need for cooking

To make delicious ketchup, just use the general rules for winter preparations.

1. For canning you will need glass containers and seaming lids. Banks are carefully inspected for chips and damage, then washed and sterilized in a convenient way.
2. It is best to choose a wide saucepan with low sides. In this case, excess moisture will evaporate faster, and the sauce will acquire a thick consistency.

Cooked ketchup is best stored in small jars so that the workpiece in an open container does not deteriorate.

Preparing the main ingredients

Before cooking, prepare the ingredients.

Preparation rules:

1. Zucchini is washed under running water and cleaned of skins and seeds.
2. Next, the vegetables are chopped in a convenient way. Zucchini can be passed through a meat grinder, grated or chopped in a blender.
3. Additional ingredients for ketchup are also being prepared.

If fresh tomatoes are added to ketchup, then it is recommended to remove the skin from them, or wipe the vegetables through a fine sieve.

Recipes and sequence

There are several ways to prepare squash ketchup for canning for the winter.

Traditional recipe

To make a traditional zucchini and tomato sauce, you will need:

• fresh zucchini - 2 kg;
• meaty tomatoes - 1500 g;
• carrot and onion roots - 300 g each;
• garlic head;
• vegetable oil - 200 ml;
• s alt - 70 g;
• sugar - 100 g;
• spices and seasonings are selected based on taste preferences;
• table vinegar for conservation - 30 ml.

Ingredients for the sauce are cut into small pieces. Fry tomatoes with onions and carrots in vegetable oil for 10-15 minutes, then add garlic, zucchini and spices. The vegetable mixture is stewed over low heat until thick. As soon as the ketchup has thickened, vinegar is poured into it, mixed with s alt and sugar and passed through a fine sieve.

The finished sauce is laid out in prepared containers.

A simple way to prepare for the winter

To prepare the sauce in a quick way, use tomato paste instead of tomato. For 1 kg of vegetables, add 500 ml of paste. Otherwise, the recipe does not differ from the previous one.

With bow

To make the taste of the sauce more saturated and bright, add 500 g of onions for 1 kg of zucchini. Vegetables are peeled, chopped, seasoned with sugar and s alt, and the finished mixture is left for 6-8 hours. After that, the ingredients are seasoned with spices, boiled to a thick consistency.

The finished ketchup is laid out in containers and sterilized.

With garlic and herbs

In the traditional recipe for squash ketchup, you can add a whole head of garlic and a bunch of herbs. This sauce will appeal to barbecue lovers.

With hot sauce

To give the dish a spicy taste, instead of tomato paste, chili sauce is added to zucchini ketchup.

With Korean seasoning for carrots

For lovers of Korean pickles, seasoning for Korean dishes is added to the sauce instead of spices and herbs.

Duration and storage conditions

The shelf life of blanks differs from the method of preparation. If the winter preparation is prepared according to all the rules and sterilized, then you can store the container with vegetable sauce for up to 2 years.

No heat treatment, canned food can be stored in the refrigerator for no more than 3-4 months.

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