How to make homemade ketchup? How long does homemade ketchup last?

Next time you go for french fries.

, you can bring homemade tomato sauce. Because homemade ketchup has a stronger flavor, a better texture, and no corn syrup. It's easy to make and can last up to a month in the fridge, so let's make ketchup together.

Start by heating the sauce pan over medium-high heat, add the olive oil and onion, and sauté it until translucent, a process that takes about 8 minutes. Add the garlic and sauté until fragrant, about 2 minutes later add the tomatoes, sugar and apple cider vinegar.

Bring to a slow boil and reduce the heat to low, crush the tomatoes with a spoon, add the remaining ingredients and continue to simmer, cook uncovered for 45-55 minutes until the sauce is very thick, be sure to stir it carefully to prevent it from burning.

Use an immersion blender to puree the tomato paste, and if you don't have one, carefully transfer it to a blender or food processor to process until it is viscous. Stir and cool in the refrigerator for 2 hours until the tomato sauce will continue to develop flavor and thicken. Homemade ketchup can be refrigerated in an airtight container for up to a month, sweetener.

And the amount of spices can be adjusted according to your own taste.

My mom told me that when I was a little girl, I would exclaim every time I walked into McDonald's, then went straight to the counter and ordered a cheeseburger.

A glass of Coke and a small piece of fries. When I get my order, I squeeze out a whole bunch of ketchup from a dozen or so ketchup packets and start dipping my small fries and cheeseburgers. I think many of us have some kind of childhood memories or stories related to ketchup, and I'm fairly confident that almost every home will have a bottle of it in their fridge.

People put ketchup on fries, eggs, steaks, hot dogs.

On hamburgers and of course other dishes.

What is ketchup made of, in simple terms, it is made from tomatoes, vinegar, sugar, and spices, and the recipe I am sharing today is a simple and basic recipe, and you can easily make your favorite recipe as well. Don't worry, ketchup is easy to make, and once you do it right once, you'll be addicted. It's also very easy to make, as long as you do the two steps of stewing and stirring, you can become a professional ketchup maker.

You can put the tomatoes in a pot and boil, then peel off the skin, then cut the tomatoes into cubes, put them in the pot and boil, pour in some white sugar, and then make the tomato sauce. Homemade ketchup generally lasts for 1 to 2 years.

When you make it, you need to clean the tomatoes, you should choose to mash them, put them in a pot and cook them, and then put them in a sealed jar and add white sugar, which can generally be kept for three months.

1. The glass bottle used to preserve the ketchup must be sterilized and ensure that there is no grease and raw water.

3. The cap must be completely sealed, if it cannot be fully sealed, you can cover 1 to 2 layers of plastic wrap and then tighten the cap, or simply use wax seal to be safer.

4. After opening, the ketchup must be moved to the refrigerator for refrigeration, and the ketchup should be eaten within 1 month.

5. After the ketchup is opened, it is best to put the most. The top layer is scraped off and thrown away, so that it will be safer to eat.

When making tomato sauce, first chop the tomatoes into minced pieces, then add soybean paste, bean paste, salt, monosodium glutamate, chicken essence, oyster sauce to the tomatoes, and then add minced green onions, ginger, and garlic, and then mix well, put them in a glass bottle to eliminate poison, and it is successful. Homemade ketchup can generally last for about three months if you keep it in the refrigerator, but you should eat it as soon as possible.

First of all, you need to chop the tomatoes, heat the oil, put the tomatoes in, boil them over low heat until they are sticky, and add salt to taste, so that you can make tomato sauce, which can be shelf life for a week.

Wash the tomatoes, then tear off the skin, then chop them into foam, add water and bring to a boil, you can add a little sugar and salt to taste. Add the agar and let it cool for three months.

Here's how to store homemade tomato sauce for a long time:Ingredients: 3 tomatoes, 5 rock sugars.

1. Make a cross at the top of each tomato and blanch it in boiling water.

2. Peel off the tomato skin and cut it into small pieces.

3. Put it in a meat grinder and mix it into a puree.

4. Pour the tomato puree into a non-stick frying pan, add a few rock sugars, and simmer over low heat until viscous.

5. The sweet and sour tomato sauce is ready. When you can't finish storage, you should put it in a water-free and oil-free glass container for a longer storage time.

Tomato sauce is a concentrated tomato paste product, made of ripe red tomatoes as raw materials, crushed, pulped, peeled and seeded and then concentrated, canned and sterilized. The finished product is a bright red sauce with the characteristic flavor of tomatoes.

Ingredients for homemade ketchup:

700g of eggplant, 100g of rock sugar, 1 lemon.

Homemade ketchup preparation:

1. Blanch the tomatoes in boiling water, peel off the skin of the blanched tomatoes and cut them into pieces.

2. Put the diced tomatoes into a blender and puree, and pour the beaten tomato puree into a small soup pot.

3. Add rock sugar to the tomato puree in the pot, turn to low heat and slowly boil until slightly viscous, stirring constantly halfway to avoid sticking to the pot.

4. When it is viscous and in the shape of "sauce", squeeze in the lemon juice and continue to boil for 2 3 minutes.

Nutritional value:

1. Tomato sauce is rich in carbohydrates, organic acids, a variety of amino acids and a large amount of nutrients such as lycopene, carotene, vitamin E and vitamin C.

2. Lycopene in tomato sauce has diuretic and inhibition of bacterial growth, reduces atherosclerosis, reduces nitrosylation in the body and other health effects, and is an excellent antioxidant that can remove free radicals in the human body.

There should be no child who doesn't love ketchup, in fact, we can also make homemade ketchup at home, clean and affordable.

It can be made during the season when tomatoes are abundant, and tomatoes** at this time are cheaper. It is also very simple to make Zheng Suicheng, first of all, we use boiling water to blanch the tomatoes to remove the skin, you can choose to use a juicer to crush the tomatoes, and finally put them in a non-stick pan without oil, slowly boil them over low heat, and this process must be stirred constantly.

A few drops of lemon juice can extend the shelf life and add some flavor while the tomato sauce is boiling in a sticky clump of tomato sauce.

In the process of boiling, you can add a little sugar according to personal preference, boil the viscous state and then return to the divination, find a container to seal it, and finally put it in the refrigerator for about 10 days.

After all, we make our own products without preservatives and additives, so it's better to eat them as soon as possible.

If you want to keep it longer, then quickly put it into the glass jar under the condition that the ketchup is hot, because in the process of hot gas, it can automatically become a sealed state, after sealing, we put it in the safe for refrigeration, it will be stored for a long time, it can be stored for about a month, of course, it may be a month after the ketchup can still be eaten, but it is not recommended to continue to eat, especially if there are children at home.

It is worth noting that when we pick tomatoes, we must prepare fresh ones that are free of scars. In addition, the bottle we use to hold tomato sauce must be sterilized and sterilized, and it is best to scald it with boiling water to dry the water.

Not only tomato sauce, we can make a lot of jam at home, such as mulberry jam, marmalade, etc., when making it, you don't need to make too much at one time, it is enough to eat it for a few days, so that it is healthier to make fresh ones after eating.

Self-cautious tomato sleepy sauce can be stored in the refrigerator for about a month, first of all, the tomatoes are peeled, then pureed, and finally steamed in the pot and added Wang Xiaojue sugar and mixed well.

First of all, we have to steam the tomatoes whole, and then beat them into sauce and add sugar after the tomatoes are cold, which can generally be stored for about 7 days.

<>1. It depends on the situation. Changtong is stored at air temperature for 3-4 days, placed in the refrigerator for about 5, and the shelf life is about 1 month. If you want to ensure the taste of homemade tomato sauce, you should not be contaminated with oil stains and raw water during storage, otherwise it is easy to deteriorate, and in addition, the sealing imitation should also be done well, which can effectively prevent the oxidation and deterioration of tomato sauce.

In addition, you can add a few drops of lemon juice when making tomato sauce to prolong the preservation time of tomato sauce.

2. Modern ketchup has been around since the beginning of the 20th century. The immediate cause of its emergence is the discussion about the use of sodium benzoate. Harvey Willy, the father of the U.S. Food and Drug Administration, has raised doubts about the safety of benzoic acid.

So entrepreneurs, especially the founder of Heinz Foods, began to look for substances that could be used to replace benzoic acid. Previously, the tomato sauce was very thin, and the reason for this was the use of unripe tomatoes with less pectin content. The ketchup at that time also contained less vinegar than it does today.

By picking ripe tomatoes as raw materials, benzoic acid is not necessary in the tomato sauce, and the taste is no worse than that of earlier tomato sauce. Some experts believe that this change in raw materials not only removes the use of benzoic acid, but also changes its taste, which makes it a widely used condiment today.