Ketchup for the winter with starch: a step-by-step recipe for making homemade sauce

The modern market represents a huge number of goods of different categories. Each person can go to the store and buy ketchup, and several types at once. But such a sauce in the composition has a lot of impurities that can harm the body. A good alternative is to make your own ketchup with starch for the winter.

Features of cooking 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 pizza and even spread on bread. Therefore, cooking is treated with care.

Ketchup made with starch is denser. To obtain a delicate texture after grinding the components, the mass is rubbed through a sieve. The more spices you add, the spicier the dish will be. Apple and bell pepper are used as additional ingredients.

What ingredients do you need 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. S alt and granulated sugar are added.

Then come spices:

ground cinnamon;
carnation;
ground black pepper;
garlic;
starch;
paprika.

It is possible to add herbs at will. The emphasis is more on those who love. For sourness, vinegar essence is used.

Ingredient selection rules

Tomatoes should be ripe, deep red. Even the option of using overripe vegetables is welcome. Large ones are chosen, not suitable for canning.

It's not scary if the tomatoes are not perfect in appearance. If there are spoiled parts, the tomatoes are still taken. The rotten parts will be cut off with a knife, as the vegetable will be chopped for ketchup anyway.

The color of the finished product depends on the tomatoes. Not only red ones are taken, but also yellow and orange ones. 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. Cooking pot and stirring spoon.

Cooking process

Represents a set of steps:

Juice is being prepared from tomatoes. 200 ml is poured from the entire liquid to mix with starch.
The onion is crushed to a mushy 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.
The next step is to taste the sauce. If everything suits a person, a mixture of the left juice and starch is added to the mass.
It pours into the pan in a thin stream and stirs constantly.
The sauce should not boil. Simmer until the consistency resembles ketchup.
Vinegar is added a few minutes before cooking.

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 sterilized glass jars. Lids must also be clean. For seaming, tin ones are used, which are closed with a key, as well as twisted ones.

Ketchup is stored on shelves in a dark and cool room. It could be a cellar or basement. If the batch is small, storage in the refrigerator is possible. Product suitability - 1 to 2 years.