Σπιτική σάλτσα ντομάτας "κέτσαπ", σε γυάλινο δοχείο. Πηγή: Rachel Tayse, https://en.wikipedia.org/wiki/Ketchup#/media/File:Homemade_ketchup_canned_%284156502791%29.jpg
Recipe for homemade, preservative-free ketchup. Store in jars in a dark and cool place.
Name - Recipe
Σάλτσα ντομάτας "κέτσαπ".
5 glasses of tomato juice
1/4 glass of sugar
1 onion
2 tablespoons of vinegar
2 teaspoons of salt
Place together in a cloth sachet:
2 cloves of garlic,
1-2 cinnamon sticks,
3-4 cloves,
3-4 black peppercorns,
2 bay leaves
Place the tomato juice in a wide pot. Add half of the sugar and the onion (cut into 2 pieces). Add the aromatics (garlic, cinnamon, cloves, peppercorns and bay leaf) sealed in a cloth sachet. Place the sauce on the stove and stir until half of the juice has evaporated. Add the remaining sugar, vinegar and salt and continue to boil the sauce until about 2 cups of the original juice remain (it becomes thick). Remove the pot from the heat, remove the sachet of aromatics, let cool slightly and place the sauce in sterile, dry jars. For better preservation, add a little olive oil to cover the surface of the sauce. When the jars are completely cool, place them in a dark and cool place. (MANRE 2009)
Boiling.
Preserving in salt, vinegar and sugar.
The salt, sugar and vinegar help preserve the sauce.
Additional information and bibliography
Houtri, M. (2009) Fruit and Vegetable Juicing, Ministry of Agriculture, Natural Resources and Environment: Department of Agriculture (ed.), Publication 3/2009, Nicosia.
Varvara Yangou
Ειδικό μηχάνημα για το διαχωρισμό του χυμού διαφόρων φρούτων και λαχανικών, από τη φλούδα και τα σπόρια. Άδεια δημοσίευσης: Υπουργείο Γεωργίας.
Σάλτσα ντομάτας. Πηγή: A.Minkowiski, https://en.wikipedia.org/wiki/Ketchup#/media/File:Tomato_Casual.jpg
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