Moldavian ketchup

Moldavian ketchup
Category: Blanks
Ingredients
Tomatoes 2 kg
Red bell pepper 2 kg
Celery 5 sprigs
Bulbs 6 pcs.
Apples 6 pcs.
Sugar 0.5 kg
Salt 200 g
6% vinegar 400 ml
Cooking method

Grind tomatoes and red bell peppers, celery, onions and apples in a meat grinder.
Add sugar, salt to the resulting puree, pour 6% vinegar.
From the spices to taste, it is recommended to add in ground form 13 cloves, one nutmeg, 15 cardamom grains, 20-25 grains of allspice and black pepper, a tablespoon of fresh or dry basil.
The order of preparation of ketchup is as follows: mix ground spices; Bring vinegar with sugar, salt and spices to a boil, put mashed potatoes in there and cook for 45 minutes over low heat, stirring often.
Pour the hot mass into sterile jars and close with sterile lids.

Note
It's really delicious. Banks leave this way.



Ketchup sweet (Exocat)



Ketchup with apples (xoxotyshka)

[LiudmiLka]

LiudmiLka

Pour the hot mass into sterile jars and close with sterile lids.

Just close? Or can it be rolled up, that is, canned? And can it just be stored at room temperature?

BlackHairedGirl, you need it hermetically close. It is not stored in the refrigerator for a long time under an ordinary lid, only a few days. But it's so delicious that it eats quickly.
When my neighbor made it, her granddaughter with fried potatoes quickly destroyed all supplies. But she changed "my" recipe: she added more apples and cinnamon. As for other spices, she did not ask whether she changed something or not. I think you can improvise

That is, it is conservation. I keep it at home, in the closet, but it is HE who does not live to see the next season. Always eaten quickly

[Moldavian ketchup]

Moldavian ketchup

Grind in a meat grinder 2 kg of tomatoes and red bell pepper, 5 sprigs of celery, 6 onions and 6 apples.
In the resulting puree, add 0.5 kg of sugar, 200 g of salt, pour 400 ml of 6% vinegar.
From the spices to taste, it is recommended to add in ground form 13 cloves, one nutmeg, 15 cardamom grains, 20-25 grains of allspice and black pepper, a tablespoon of fresh or dry basil.
The sequence of cooking ketchup is as follows: mix ground spices; Bring vinegar with sugar, salt and spices to a boil, put mashed potatoes there and cook for 45 minutes over low heat, stirring often.
Pour the hot mass into sterile jars and close with sterile lids.

It's really delicious. Banks leave this way.

2 kg. tomato and 2 kg. pepper?

Yes, 2 kg tomato and 2 kg red bell pepper

Lyudmila, do you grind the spices yourself, in a mortar?

Yes, herself. Pepper - in pepper mill. The other is in an old electric coffee grinder. I tried it on a mechanical one, I also like it, but I have it for coffee. I take nutmeg in powder, put it on my eye a little, I don't really like it. Cardamom is also sometimes in powder. And I have no mortar.
I buy dry basil. I bought some seeds and planted it, but it grew - tobacco. And what's interesting, the aunt who was selling at the bazaar didn't like it, and the bag seemed suspicious, but she planted it anyway. I didn't try again, although it's very simple

Thanks for the answer.

There is still time until summer.
Therefore, please!
I would like to make this recipe on airgil.
At what temperature, what speed and how long?

Many thanks in advance to everyone who answers !!!!!

But with this recipe, something didn’t work out deliciously.It turned out not ketchup, but a salty and sour concentrate, it is not possible to eat this with a spoon. I had to buy another portion of tomato and pepper in order to somehow correct the taste, and not send everything to the trash. The proportions in the recipe are clearly violated, there is a lot of salt and vinegar.

I have never made ketchup myself, and so I came to my favorite forum for a recipe. Attracted by the name, and the composition is also good, but that's why only vinegar? Will it not be stored without it?

I got this recipe in this form.Since both apples and tomatoes are very sweet in Moldova, it turns out very tasty
Of course, everything is thermally processed, there is little use, only the taste - that's why I rarely do it.