Delicious homemade tomato ketchup with starch for the winter

The peculiarity of the preparation is that we will cook it with starch and seasoning for Korean carrots. The recipe is accompanied by step-by-step photos. I invite you to make your own homemade tomato ketchup with me, which is many times tastier than store-bought ones.

For canning we need:

tomato juice -1.5 l;

starch - 2 tbsp;

1 tsp salt (without a slide);

100 gr. Sahara;

20 gr. vinegar;

1 tbsp. seasonings for Korean carrots.

How to make homemade tomato ketchup for the winter

Let's start cooking by making a tomato tomato juice. To do this, cut approximately 2 kg of washed tomatoes into 4-6 pieces.

Don't forget to cut out damaged areas, if any. Place in a saucepan and place on medium heat for half an hour. Stir the mixture from time to time. The tomatoes will boil and release their juice. We process the cooled tomato mass through a juicer or rub it through a sieve. Tomato juice is ready.

Place the finished juice on the stove and add all the ingredients, except starch and vinegar. Boil for 30 minutes.

We dilute the starch in a small amount of chilled water and, stirring, pour it into the tomato. If the starch in the ketchup suddenly curls into lumps, break them up with a blender with a cocktail attachment.

As soon as the mixture boils, add vinegar. Cook for 10 minutes.

It remains to pour into sterilized jars boiled ketchup and roll up.

Ketchup will be perfectly preserved in your pantry on the shelf and in the cellar.

This homemade tomato ketchup cooked with starch is a natural product that is safe for health.

It goes well with any dish. Depending on your preferences, you can make it more or less spicy by adding more Korean seasoning or mild hot pepper when cooking. When going on a “winter” picnic, be sure to take homemade ketchup with you. The kebab will become even tastier!