how to make tomato ketchup recipe

How to make tomato ketchup recipe : Kitchen track

INGREDIENTS  

·         2.5 kg or approx 5.4 lbs tomatoes

·         3 to 4 grams garlic - 15 to 16 medium garlic cloves

·         3 to 4 grams ginger - 3 pieces of about 3 inch ginger

·         5 to 7 dry red chilies - seeded and halved

·         ½ cup golden raisins

·         ½ cup apple cider vinegar or white vinegar

·         1 tbsp rock salt

·         6 to 7 tbsp organic unrefined cane sugar

·         ¼ tsp sodium benzoate dissolved in 1 tsp hot water

INSTRUCTIONS

1.      1=rinse the tomatoes well in water.

2.      2=slice the top eye parts of the tomatoes. roughly chop the tomatoes.

3.      3=discard spotted parts or peels.

4.      4=peel and rinse the garlic, ginger. later roughly chop them.

5.      5=halve and seed the dry red chilies.

6.      6=rinse the raisins and keep aside.

7.      7=in a huge pot or casserole or a 4 to 5 liter pressure cooker, take all the chopped tomatoes.

8.      8=add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.

9.      9=mix well and keep the pot or cooker on a low to medium flame on the stove top.

10.  keep on stirring at intervals.

11.  11=when the tomatoes soften, switch off the fire. the softening takes about 25 to 27 minutes.

12.  12=when the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. if using a regular blender, then don't add too hot of the tomato mixture.

13.  13=make a smooth puree.

14.  14=with a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.

15.  15=strain very well.

16.  16=now you can sterilize the jar.

17.  17=first rinse the jar.

18.  18=in a large sauce pan heat water till it reaches its boiling point... meaning it has begun to boil.

19.  19=immerse the jar and its lid in the hot water.

20.  20=continue to boil the water along with jar for 8 to 10 minutes.

21.  21=remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop.

22.  22=let the jar dry naturally.

23.  23=keep the pot or pan with the strained tomato pulp on the stove top,

24.  24=on a low to medium flame, simmer the pulp till it starts thickening and reaches a ketchup like consistency. takes about 35 to 40 minutes.

25.  25=heat 1 tsp of water in a small bowl.

26.  26=add ¼ tsp of sodium beaten to the hot water.

27.  27=stir and dissolve the sodium beaten.

28.  28=the preservative should be dissolved in the water.

29.  29=pour the sodium beaten solution to the hot tomato ketchup.

30.  30=stir very well.

31.  31=pour the hot tomato ketchup in the sterilized jar.

32.  32=close tightly with the lid.

33.  33=let the ketchup cool and be kept aside for some hours or a day.

34.  34=then keep in the refrigerator and use after 1 or 2 days.

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