Step-by-step recipe for making homemade ketchup with starch for the winter

The modern market presents a huge number of products of different categories. Everyone can go to the store and buy ketchup, and there are 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 the addition of starch for the winter.

Features of the preparation of 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, cooking is treated 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 sharper the dish will turn out. Apple and bell pepper are used as additional ingredients.

What products are required for the recipe?

Of course, these are ripe and fleshy tomatoes - the basis of the dish. You will also need onions to make the sauce. Salt and granulated sugar are added.

Then comes the spices and herbs:

• ground cinnamon;
• cloves;
• ground black pepper;
• garlic;
• starch;
• paprika.

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

Ingredient selection rules

Tomatoes should be ripe and deep red. Even the option using overripe vegetables is welcome. Large sizes are chosen that are not suitable for canning.

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

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The color of the finished product depends on the tomatoes. Take not only red, but also yellow and orange. You can make a mixture of vegetables.

Required inventory

To prepare the ingredients, you need a vegetable chopper. You also need a knife. For cooking, a saucepan and a stirring spoon.

Cooking process

It is a set of steps:

1. Juice is prepared from tomatoes. 200 ml is poured from all the liquid for stirring with starch.
2. The onion is crushed to a mushy state, mixed with juice, and the mass is sent to the stove for cooking.
3. Garlic mixture, seasonings and spices are added to the future ketchup.
4. In the next step, the sauce is tasted.If the person is satisfied with everything, a mixture of the left juice and starch is added to the mass.
5. It is poured into a saucepan in a thin stream and stirred constantly.
6. The sauce should not boil. Cook over low heat until the consistency resembles ketchup.
7. A few minutes before cooking, vinegar is added.

The hot mass is poured into glass jars, which are hermetically sealed. When the sauce has cooled, 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. The covers must also be clean. For seaming, tin ones are used, which are closed with a key, as well as twisting ones.

Ketchup is stored on shelves in a dark and cool place. This can be a cellar or basement. If the batch is small, refrigeration is possible. The product is suitable for 1 to 2 years.