Ketchup
By VicentaLakin
Recipe Recommendations
- tomato of 3
- sweet and sour
- other
- an hour
- simple
Steps for Ketchup
1
Three tomatoes。
2
Water is put in the pot, and the water is not so hot, it is put in tomatoes, and it is covered. Two minutes. Water's better than tomatoes. Volume
3
Two minutes later. Take out the tomatoes. It's gone. A little cold, a little tear can strip the entire tomato skin off。
4
Cut the skind tomatoes out of pieces。
5
Torn tomatoes, they can also go straight into the pot and get stuck。
6
Put the ketchup in the pot. The fire is slow。
7
Prepare a bottle of ketchup。
8
Delicious ketchup is ready. It's sour sweet。Ketchup Make Tips
1 Beat the tomatoes first, and the ketchup will be more delicate.
2. Pay attention to the fire when boiling the sauce, not use high fire. Cook slowly. Stir it up from time to time. So as not to burn the pot.
3. Add some sugar if you like something sweeter. But don't add too much.. Otherwise it will be too sweet. Because tomatoes themselves have sweetness.
4. When preparing sealed bottles for ketchup, they must be clean, dry, oil-free and water-free.
5. Boil it with boiling water before using, and then dry it for use. Also, when eating ketchup, use a clean waterless spoon. This way, the ketchup can be preserved for a long time without changing the taste.
6. Sugar is a better preservative, so if the amount of sugar is moderate... The shelf life of ketchup or other jams is relatively longer. So you can increase or decrease the amount of sugar appropriately according to your taste and needs. Of course, you can also use maltose.
7. I recommend making homemade ketchup without making too much at a time. First, it will go bad over time and it will be wasted. Secondly... You can change flavors often...
8. Add some lemon juice when boiling the sauce. Because lemon juice is a good antioxidant and can help extend the life of jams. I didn't add it here. Because there is no more at home.. Hehe.
2. Pay attention to the fire when boiling the sauce, not use high fire. Cook slowly. Stir it up from time to time. So as not to burn the pot.
3. Add some sugar if you like something sweeter. But don't add too much.. Otherwise it will be too sweet. Because tomatoes themselves have sweetness.
4. When preparing sealed bottles for ketchup, they must be clean, dry, oil-free and water-free.
5. Boil it with boiling water before using, and then dry it for use. Also, when eating ketchup, use a clean waterless spoon. This way, the ketchup can be preserved for a long time without changing the taste.
6. Sugar is a better preservative, so if the amount of sugar is moderate... The shelf life of ketchup or other jams is relatively longer. So you can increase or decrease the amount of sugar appropriately according to your taste and needs. Of course, you can also use maltose.
7. I recommend making homemade ketchup without making too much at a time. First, it will go bad over time and it will be wasted. Secondly... You can change flavors often...
8. Add some lemon juice when boiling the sauce. Because lemon juice is a good antioxidant and can help extend the life of jams. I didn't add it here. Because there is no more at home.. Hehe.