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Preservative Free! Homemade Ketchup Recipe

Preservative Free! Homemade Ketchup Recipe
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Prepare the ingredients before making Preservative Free! Homemade Ketchup in your home. Then, follow these steps below to serve Preservative Free! Homemade Ketchup for your family or friends.

Ingredients: Preservative Free! Homemade Ketchup

  • 2 1/2 kg Ripe tomatoes
  • 40 grams ○ Sugar
  • 10 grams ○ Salt
  • 2 ● Bay leaves
  • 3 ● Whole cloves
  • 1/2 tsp ● Dried thyme
  • 1/2 tsp ● Dried ground sage
  • 1 dash ● Pepper

How to Make Preservative Free! Homemade Ketchup

If you have prepared the ingredients needed, now time to start cooking. There are 19 steps you must follow to make Preservative Free! Homemade Ketchup in your home by yourself.

    Step 1
  • Take the calyxes off the tomatoes and wash them well. Chop up roughly and put into a blender.
  • Step 2
  • Strain the blended tomatoes from Step 1 into a large bowl to remove all the seeds and skins.
  • Step 3
  • Leave the strained tomatoes alone for 15 to 30 minutes. It will gradually separate into the red part and the liquid.
  • Step 4
  • We'll use 1 to 1.5 kg of the red part for the ketchup. Don't throw away the liquid!
  • Step 5
  • Put the red tomato part from Step 4 into a deep stainless steel pot with heavy sides (a pot that doesn't burn easily), and simmer over medium heat. It will foam up, so mix so that it does not boil over.
  • Step 6
  • When the bubbles have disappeared and the mixture is boiling, turn the heat down to low-medium and simmer for 30 to 40 minutes. Stir occasionally!
  • Step 7
  • Add the ○ ingredients to the pot, and keep simmering while stirring occasionally so that it doesn't burn. The liquid may splatter so be careful!
  • Step 8
  • When the volume of the liquid has reduced by half, add the ● ingredients and keep simmering while stirring occasionally (if you have small children, you can leave out the spices).
  • Step 9
  • When the mixture in the pot is no longer liquid, turn off the heat (it should have reduced to about 1/3rd of its original volume). Leave to cool down a little.
  • Step 10
  • If you prefer the ketchup to be looser, turn the heat off while there's still a little liquid left.
  • Step 11
  • Taste the ketchup around Steps 8 and 9, and add a little sugar if it's not sweet enough to your taste.
  • Step 12
  • When the Step 9 ketchup has cooled down, strain it to remove the bay leaves and cloves.
  • Step 13
  • After it has been strained, process the ketchup in a blender to make the texture really smooth.
  • Step 14
  • Pack into a heat-sterilized jar or bottle and it's done! It lasts for 2 weeks or so in the refrigerator.
  • Step 15
  • Use it in various recipes, just like storebought ketchup (for omurice, tamagoyaki, croquettes etc. )
  • Step 16
  • If you strain the leftover tomato liquid through a coffee filter, you will get clear liquid that looks like lemon water.
  • Step 17
  • It takes 1/2 to 1 whole day to strain the liquid, so do it in the refrigerator.
  • Step 18
  • You can add honey to the strained liquid to make tomato juice! Or you can turn it into jelly!
  • Step 19
  • When making ketchup, you can use all the tomato puree without separating the red solid parts from the liquid! I separate it since I make jelly with the liquid.
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