Summary

Ingredients

• 1 ½ kg tomatoes, passed
• 2 m. Apples, sweet
• 4 medium onion (s), white
• 2 tablespoon tomato paste, three times concentrated
• 50 ml apple cider vinegar
• 20 g cane suar or table suar
• 15 g salt
• 0.5 teaspoon ½ pepper, black, ground
• 0.25 teaspoon ¼ clove powder
• 2 bay leaves
• 1 teaspoon potato starch

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Instructions

1. Peel and chop the onions. Peel and quarter the apples and remove the core.
2. Put onions, apples, tomato puree, tomato paste, apple cider vinegar, sugar, salt, pepper, cloves and bay leaves in a large saucepan and reduce for 1 hour, stirring occasionally. The water vapor must be able to escape so that the ketchup becomes thick.
3. Attention! Risk of burns! Cooking ketchup can suddenly splash while stirring!
4. In the meantime, boil the jars for the ketchup (e.g. jam jars) in a saucepan of boiling water for at least 10 minutes.
5. After 1 hour, remove the bay leaves and puree the ketchup with a hand blender. Reduce for another 30 minutes, stirring occasionally.
6. Mix the potato starch with a little cold water and bind the ketchup with the starch. Bring the ketchup to the boil again for 1 minute and then pour it into the sterile jars. Unscrew the lid and let the jars cool down upside down so that a vacuum is created.
7. Important notes and tips:
8. If you want to season the ketchup to taste before thickening, please ensure that the sample has cooled down on a plate beforehand, as ketchup is usually eaten cold and hot ketchup has a different taste than cold one.
9. If you want to fill the ketchup in bottles, you should not thicken the ketchup with potato starch, otherwise it may be too thick for filling with a funnel.
10. The glasses or bottles for the tomato ketchup should be sterilized in a saucepan with boiling water before filling so that the ketchup does not spoil.
11. If you want the ketchup to last for a long time, you should place the glasses in a baking dish with hot water after filling them with the ketchup (cap up). The hot water should be about the same temperature as the hot ketchup to prevent the glasses from bursting. Heat the glasses / bottles in the oven at 180 ° C until bubbles appear in the ketchup. As soon as the ketchup starts to boil, reduce the temperature to 130 ° C and reduce the ketchup for 20 to 30 minutes. Then let the glasses cool down slowly in the oven so that the glasses don`t burst.
12. My tip for relaxed cooking:
13. The best way to prepare the tomato ketchup is in a food processor with a cooking function, e.g., Thermomix or similar.
14. When cooking the tomato ketchup, place the cooking insert (sieve) on the lid of the food processor so that the water vapor can escape without the boiling ketchup splashing through the kitchen.
15. Another advantage is that the ketchup is constantly stirred in the food processor while it is cooking and therefore cannot burn. You can also puree the ketchup with the food processor.