Ketchup Slavika

Category: Blanks
Kitchen: Moldavian
Ketchup Slavika

Ingredients

tomato juice 5 l
sugar 300 g
salt 60 gr (2 tbsp. L.)
vinegar 3 sec. l.
carnation 8 pcs.
cinnamon 1.4 tsp
ground black pepper 1 tsp
Red pepper 1 tsp
2 sec. l. starch

Cooking method

  • Use a juicer to make juice from ripe tomatoes. You can use a simple meat grinder, but then you have to put up with the seeds.
  • Boil the juice over low heat for 3 hours.
  • Add sugar, salt, vinegar, cloves. There are 8 in the original recipe, but lately I have been putting ground cloves, an incomplete teaspoon.
  • Cook the mass for 10 minutes.
  • Add cinnamon, black and red peppers.
  • Cook the mass for 10 minutes.
  • Dissolve starch in 0.5 tbsp. water and pour into the hot tomato mass.
  • Boil for 10 minutes.
  • Pour into sterilized jars, roll up, turn over, wrap up.

Time for preparing:

4-4.5 hours

Note

Several years ago, a builder from Moldova worked with us, his name was Slavik, and he gave me this recipe for ketchup.
Ketchup is good for meat and pasta and just with bread.

Chef
Made today.
It didn't look like ketchup at all - there is no single thick mass.
Small suspended particles float. And the cans stood - and generally peeled off - the sediment is at the bottom, and about 3 centimeters at the top - a cloudy liquid ..

Of course, I would like to find a recipe where there will be a single thick mass.
Elenka
It didn't look like ketchup at all - there is no single thick mass.
Small suspended particles float. And the cans stood - and generally peeled off - the sediment at the bottom, and about 3 centimeters at the top - a cloudy liquid.
It seems to me that it happened because starch cannot be cooked for a long time. When cooking jelly, adding starch, bring to a boil, but do not boil, otherwise it stratifies.
Perhaps this ketchup is not suitable for storage, but you can prepare a portion as needed from the volume. juice.
melanie
Quote: Baker

Made today.
It didn't look like ketchup at all - there is no single thick mass.
Small suspended particles float. And the cans stood - and generally peeled off - the sediment is at the bottom, and about 3 centimeters at the top - a cloudy liquid ..

Of course, I would like to find a recipe where there will be a single thick mass.
I get exactly ketchup, you can see in the photo, a single mass without seeds, nothing flakes off. I think m. B. the matter is in tomatoes, I have very "fleshy", practically it turns out after a juicer not juice, but rather mashed potatoes, and even boil down for 3 hours. For 3 hours, all excess moisture is evaporated, and m b. Your tomatoes do not look like our Ukrainian ones and do you need to boil them longer?
I twist the juice: I boil until the foam leaves and pour it into jars, it also does not flake off. Honestly, I don't understand what's the matter (((
It is a pity that I did not like the recipe, I have had this recipe in my favorites for several years.
Nataly_rz
And I really liked the recipe. The first time I did it in early August, by the end of September it turned out that there was almost nothing left for the winter. It's good that there are a lot of tomatoes this year, I took the opportunity to repeat:
Ketchup Slavika
melanie thank you and Slavik.
melanie
I am very glad that I liked the recipe!
Thanks for the report
This year I have not just a lot of tomatoes, but a huge amount, after the 43rd bucket I stopped counting
, so I got a lot of ketchup this year)))
Thank you, again, that you were not afraid to try the recipe after a negative review)))
I think that the matter is in tomatoes, after 3 hours of boiling, the mass becomes thick and cannot flake, so at least I can do it)))
Zhivchik
Quote: Melanie

I think m b.the thing is in tomatoes, I have very "fleshy", practically it turns out after a juicer not juice, but rather mashed potatoes, and even boil down for 3 hours. For 3 hours, all excess moisture is evaporated, and m b. Your tomatoes do not look like our Ukrainian ones and do you need to boil them longer?

Tomatoes are juicy and fleshy. It is from the flesh that ketchup is made. If there are none, then owls are squeezed out of ordinary tomatoes, boiled and allowed to cool, so that the thick mass settles to the bottom, and the upper part (namely, the translucent liquid) is drained. Ketchup is boiled from the bottom thick part.

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