When the shelves are already overloaded with apple jam and compote, jam and jam, stocks of candied fruit and drying are prepared, and even apple wine is played, and the crop is still not completely processed - it’s time to prepare several types of homemade ketchup with apples for the winter. If someone thinks that this is a troublesome task, and it’s easier to buy a ready-made sauce, then carefully study the inscription on any package of “store” ketchup. Yes, and there is no ketchup in the store with such interesting tastes that you can create in your own kitchen.
Homemade ketchup with apples for the winter - basic technological principles
The word "gravy" still exists in Russian cuisine, which has recently become more and more competing with the words "ketchup", "sauce", "salsa" and other foreign words that mean the same thing.
Ketchup can be prepared quickly, five minutes before serving, at any time of the year. Traditionally, tomatoes are used for its preparation as the main ingredients. “Quick” ketchups are prepared both hot and cold. There are ketchups based on vegetable juice, with the addition of starch and other thickeners. Why is ketchup with starch stored for a very long time in its original packaging? Because the composition of all kinds of additives in it exceeds the amount of natural ingredients, including, as stated in the title, the main component.
Conduct an experiment: cook at home ketchup with apples for the winter, with the addition of starch for thickening, put it in the refrigerator and see how many days later the "jar will explode"? When adding all kinds of preservatives, this will not happen, even after the expiration dates indicated on the plastic packaging.
Here, they came, imperceptibly, to the main conclusion: homemade ketchup with apples for the winter is better! It is cooked at home not only from apples, but, practically, from all vegetables and fruits growing in personal plots. The number of fruit and vegetable combinations worldwide reaches tens of thousands.
The fundamental principle of all gravy, sauces and ketchups - the creation of a homogeneous puree-like consistency, and home preservation differs from production recipes and technologies using only natural ingredients, boiling them to a dense mass. The main task that requires special attention is the subsequent pasteurization, but if you carefully observe sanitary and hygienic standards, check the cleanliness of containers, lids and the quality of corking, this obstacle is easily overcome.
Fortunately, modern household appliances can significantly facilitate the work of housewives. So, to grind products and give them the desired consistency, it is convenient to use a blender, food processor, to extinguish it is enough to put all the ingredients in a slow cooker, which can also be used for pasteurization.
The preparatory phase takes very little time. Sorting, cleaning and slicing products is a matter of a maximum of one hour, even with significant harvesting volumes. The list of ingredients can be easily modified, giving your home-made ketchup with apples for the winter the taste that the family prefers. You can always use recipes from the Internet or other sources as an idea for improvisation.
Recipe 1. Homemade ketchup with apples for the winter to white meat
Composition:
Carrot 1.5 kg
Apples, sweet and sour 3.0 kg
Onion 1.6 kg
Coriander
Clove
Turmeric
Mixture of peppers
Salt
Sugar
Vinegar 9% 250 ml
150 ml refined oil
Cooking:
Weigh vegetables and apples in a peeled form. Keep peeled apples in water until they are used so that they do not darken. Sugar, salt and all other spices (ground) add to taste at the end of cooking. Add turmeric at will, but keep in mind that it will give a beautiful yellow color to the sauce, and, in addition, this spice is a natural antiseptic that is useful not only when eaten, but also protects canned foods from harmful microorganisms.
Grind peeled apples, onions and carrots. Apples need to be grated and added to the finished mass at the end of cooking, because they do not require long-term heat treatment. Passion onions and carrots separately in a small amount of oil, under the lid, until soft. Transfer them to a large pot, add the grated apples, mix, cover and simmer for 15-20 minutes on the lowest heat. Add all other spices to taste and simmer the sauce for another 10 minutes. Do not remove from the stove to maintain temperature, pack in prepared jars.
The container must be pre-washed and sterilized in a hot oven. When filling each can, pour one tablespoon of vinegar and, having covered with a lid, shake the can so that vinegar can process the entire inner surface of the can. Lay the sauce hot, pour another spoonful of vinegar on top and tighten the lid, but not very tightly. Put the cans in a pan with hot water and, from the moment of boiling water, pasteurize for 7 minutes - 0.33 ml cans; 10 minutes - 0.5 ml cans.
Recipe 2. Homemade ketchup with apples for the winter in wine
This sauce is not like ketchup, in the usual sense, but it deserves attention, like a blank for stuffing ducks. Of course, you can make it immediately before baking the stuffed duck in the oven, but with the duck there will be enough trouble without preparing the apple filling. Such a sauce can be served separately, ready-made, to baked duck breast, or to other red meat.
Composition:
Strong wine (16-18%) 1.0 L
Sweet apples, red 3 kg
Vegetable oil 100 ml
Sugar 200 g
Cinnamon
Cardamom
Ground pepper mixture
Clove
Salt
Balsamic vinegar 200 ml
Cooking:
The sauce is prepared quickly, and therefore it is necessary to prepare cans for capping in advance. They must be sterile and hot for packaging.
Select apples of sweet varieties, with red skin and dense pulp. You do not need to cut the peel, and cut the fruit into large cubes or divide into eight slices with a special knife. Put the slices in cold water with the addition of vinegar, and proceed to prepare the dressing.
Heat oil in a pan and put all the spices except sugar and salt. Having felt a rich aroma, lay out slices of apples, draining water from them and shaking it well. Fry over high heat for 2-3 minutes, then add sugar and a little salt (ketchup should be more sweet than salted). When the sugar and salt dissolve and the sauce thickens a little, pour in the wine and stew. When the sauce volume decreases by 30-35%, pour in balsamic vinegar and immediately put in hot jars.
Pasteurized packaged ketchup for 7-12 minutes, depending on the volume of the container.
Recipe 3. Homemade ketchup with apples for the winter, with tomatoes and basil
Composition:
Apples and tomatoes - 1 kg each
Vegetable oil 100 ml
Basil 200 g
Clove
Parsley 150 g
Garlic 50 g
Sugar
Hot peppers
Salt
Cooking method:
Sort apples and bake in the oven. After cool and wipe through a sieve. Peel off blanched tomatoes, cut into slices, and remove seeds. Grind basil and parsley with garlic and hot pepper to a paste-like consistency. In a deep saucepan, heat oil and stew baked apples with slices of tomatoes until thickened. At the end of cooking, add chopped green mass with pepper and garlic, spices to taste, sugar, salt.
Pack immediately in hot jars, turn them over and wrap them in a blanket.
Recipe 4. Homemade ketchup with apples for the winter with pineapple
Composition:
Ginger 50 g
Apples, sour 1.5 kg
Pineapple, fresh 1 kg (net)
Garlic 50 - 70 g
Soy sauce 10-15 ml
Pectin
Vegetable oil 70 ml
Balsamic vinegar 30 ml
Salt
Coriander
Clove
Cinnamon
Order of preparation:
Grind ginger and garlic on a fine grater. Ground spices with garlic and ginger put in hot oil. Add soy sauce. After stirring, put grated apples and cubes of chopped pineapple in a stewpan. Stew for 10-15 minutes. Dilute pectin in 200 ml of juice, and pour into a saucepan at the end of cooking, to thicken. Bring the sauce to the desired taste with salt and sugar. Pour in balsamic vinegar and quickly put ketchup in jars.
Recipe 5. Homemade ketchup with apples for the winter - apple-plum sauce
Composition:
Apple and plum puree - 0.5 kg each
Sugar, brown 1.0 kg
Clove
Ginger 100 g
Cardamom
Cinnamon
Suneli hops
Cooking method:
Sort the fruits, remove the seeds from the plums, and the apples from the core. Blanch the fruit in a little water. Remove the peel and mash it. Combine with sugar and cook until thickened. At the end of cooking (5 minutes before cooking) add ground spices, grated ginger root.
Put the ketchup in hot cans without removing it from the heat. Pasteurize jars as described in recipe # 1.
Recipe 6. Homemade ketchup with apples for the winter - honey-ginger sauce
Composition:
Ginger 50 g
Honey 400 g
Turmeric
Sea buckthorn 200 g
Winter apples 0.5 kg
Clove
Cinnamon
Cooking:
Blanch the berries of sea buckthorn, wipe them through a fine sieve. Mash their baked apples and combine with sea buckthorn juice. Bring the mashed potatoes to a boil, add the grated ginger root and spices. Pour the honey 5 minutes before cooking.
Put hot sauce in jars and pasteurize. Store in a dark and cool place. Unusual sauce is suitable for meat, fish, and dessert dishes.
Homemade ketchup with apples for the winter - useful tips and tricks
When choosing an apple ketchup recipe, be critical of the amount of vinegar added. He is not only a preservative in the workpieces, but also a taste regulator. Each hostess uses apples with a different acid content. If the fruits are sour, and in the recipe there are more than half, then the amount of vinegar is better to reduce. If, in addition to apples, a large amount of carrots or onions is included in the sauce, then vinegar is necessary in sufficient quantities, since these vegetables are very "capricious" when it comes to their preservation - carrots and onions do not contain enough acid.
When using vegetable oil for cooking winter preparations, try not to abuse it, because oil (even sterilized!) Ages and spoils the taste of canned vegetables.
If there is garlic in the winter vegetable oil-based recipe, then, if possible, set aside the cooked cloves for the winter and add them when you open the jar. This technique will create the feeling that ketchup was prepared only yesterday.
