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Video: Homemade Ketchup Recipes
2023 Author: Sebastian Paterson | [email protected]. Last modified: 2023-11-26 20:34
Today, ketchup is a table seasoning made from boiled tomato paste with spices and spices. However, looking back in the eighteenth century, one can find that ketchup was a sauce made from anchovies, walnuts, mushrooms and kidney beans (as beans were called in those days).
And according to another version, the word ketchup (ketchup) is derived from the word koechiap or ke-tsiap, which translated from one of the Chinese dialects means brine of salted fish or shellfish. And the British have already introduced tomatoes into the composition of this sauce, or rather, British sailors brought this Chinese shellfish seasoning home, where one nimble New England resident thought of adding tomatoes to it, and as a result, an excellent seasoning for anchovies and oysters turned out. For its name, the British began to use the word ketchup, while slightly changing the Chinese ke-tsiap to ketchup. This appears to have happened in the late 17th century - at least the first time the word ketchup was printed in a cookbook in England in 1690.
Another source states that ketchup is a term derived from Asian cooking, where it meant a sweet sauce made from tomatoes.
If we turn to the 19th century, then in the publications of that time you can also find very strange from a modern point of view recipes for ketchup, far from modern tomato ketchup, for example, lemon ketchup or mushroom ketchup. In general, it seems to be a mystery covered in darkness. The history of tomato ketchup familiar to us begins with Henry Heinz, who in 1876 released the first can of this seasoning. Gradually, ketchup became widespread in the British Empire, then in the United States, and after World War II, it conquered Europe and Asia. Today, according to international FDA standards, a product called ketchup should contain boiled and strained tomato sauce, vinegar, sugar, salt, onion, garlic, as well as spices - cinnamon, cloves, nutmeg, nutmeg, allspice, ginger, etc. Cayenne pepper. Variations of these components are very different, and therefore there are many brands of tomato ketchup.
Ketchup as medicine
According to a number of experts, ketchup contains lycopene, which is so necessary for the prevention of cancer and heart disease, and tomato fibers in ketchup activate the gastrointestinal tract. Dieters will be interested to know that one tablespoon of ketchup contains only 16 calories and absolutely no fat. True, fresh tomatoes are much better from the point of view of usefulness, but one does not interfere with the other.
Not so long ago, scientists from the University of Dusseldorf came to interesting conclusions. As a result of experiments, they found that in ketchup in combination with fats (and usually it is in this combination that it enters the body, because ketchup is diligently flavored with fatty foods), carotenoids actively act, which help the skin to fight the harmful effects of sunlight. As a result, in the summer, people who actively consume ketchup are much more protected from the often harmful sun exposure.
Ketchup as a psychological indicator
American psychologist Donna Dawson believes that ketchup can be used to determine a person's personality. As a result of her recent research, she concluded that people are divided into several types, depending on how they eat ketchup:
- people who decisively "knock" a lot of ketchup out of the bottle onto a dish are often methodical and reliable people, but they can be pedants and are afraid of change;
- ambitious people pour ketchup into the middle of the dish;
- creative people can sit for a long time and draw lines and shapes with ketchup;
- those who drop ketchup on a plate are kind people, lead a conservative life, but dream of an exciting vacation;
- well, frivolous persons draw faces on a plate with ketchup or write words.
If you look closely at the current counters, you can literally be amazed at the incredible abundance of varieties of ketchup. Especially if you consider the fact that quite recently there were only 5-6 options for the whole world. Today, it seems that manufacturers no longer know what else to come up with to capture the imagination of consumers.
For example, ketchup in red, burgundy, yellow, orange, green and gray colors is already quite normal. Not so long ago, Heinz launched a new bright blue ketchup called Stellar Blue. Heinz suggests that blue ketchup should become especially popular with children. Well, time will tell.
But even if you do not pay attention to the color of the product, your eyes run up from the variety of names - kebab, spicy, chili, Italian, Crimean, sweet, summer, steppe with garlic, Tatar, etc. In general, there is plenty to choose from. However, it is much more interesting to make ketchup from tomatoes grown in your own garden (and possibly not only tomatoes) - it will turn out both tastier and healthier, because manufacturers add various preservatives to ketchup that are not at all useful for our health. Some of the world's most famous ketchup recipes can be found below.
But first, a few words about general technology. All ketchups are usually prepared according to one principle: mashed potatoes are made, which are then boiled over low heat. So boiling down is one of the most difficult and crucial moments. Boiling should continue until the ketchup acquires the consistency of a real puree: you cannot rush, since only water should evaporate, not juices. It is also necessary to ensure that after the evaporation of the water, the juices that settle to the bottom do not burn. This is what can spoil the aroma, taste, consistency and preservation of ketchup.
Therefore, when boiling, the tomato mass has to be constantly interfered with. At the same time, it cannot be closed with a lid. The boiling mass constantly gurgles, "shoots" - you need to keep your eyes away, and for reliability it is better to protect with glasses, and it is better to put a kitchen mitten on your hand. This will save yourself a lot of trouble.
And after the ketchup is cooked, it is laid out in small cans or bottles and (if you do not plan to destroy the product within a week) must be sterilized for 15-20 minutes.
And here are the promised recipes:
Ketchup No. 1 (English)
3 kg of tomatoes, 100 ml of 9% vinegar, 750 g of sugar, 50 g of salt, 10 g of red pepper, 5 g of ground ginger, 3 g of ground cinnamon, 3 g of ground cloves, a liter can of finely chopped onions and celery.
Boil mashed potatoes, onions and celery, then rub, add spices, then boil the mashed potatoes over low heat.
Ketchup No. 2 (Chinese)
5 kg of tomatoes, 45 g of salt, 375 g of sugar, 120 ml of 9% vinegar, 5 g of garlic, 4 g of ground cloves, 30 g of ground cinnamon.
First, boil the tomato puree, then rub it, add salt, sugar, chopped garlic, spices and vinegar, then boil the puree over low heat without a lid, stirring so as not to burn. Duration of boiling is 40-50 minutes from the moment of boiling.
Ketchup No. 3 (Western European)
5 kg of tomatoes, 15 g of salt, 1 teaspoon of ready-made mustard, 0.5 teaspoon of ground red pepper, a pinch of grated nutmeg, 2 cloves, 0.5 teaspoons of cinnamon, 1-2 tbsp. tablespoons of 3% vinegar.
Peel the tomatoes, chop, cook with salt for 50 minutes, then rub through a sieve. Add all the spices and vinegar to the resulting puree and cook for 45-50 minutes over low heat without a lid. Ketchup can be made spicy by adding more vinegar and pepper and sugar.
Ketchup No. 4 (from plums)
1 kg of plums, 0.5 kg of onions, 2 kg of tomatoes, 4 sweet peppers, 2 hot peppers, a few black peppercorns.
Pass everything through a meat grinder and cook for 4 hours until thickened. Close in sterile jars.
Ketchup No. 5
1 kg of red tomatoes, 250 g of peeled apples, 250 g of onions, 150 g of vinegar, 1 tbsp. spoon of cinnamon, 4 cloves buds, 1 tbsp. spoon of salt, 1 teaspoon of ground red sweet pepper, 1 teaspoon of black pepper, 100-150 g of sugar.
For this ketchup, cinnamon and bell peppers are required. Pass the tomatoes, apples and onions through a meat grinder and cook for about 20 minutes. Then add vinegar, cinnamon, cloves, salt, ground red bell pepper, ground black pepper and sugar. Boil it all down to thickening.
Ketchup No. 6
1 bucket of tomatoes, 20 cloves of garlic, 12 teaspoons of salt, 26 tbsp. tablespoons of sugar, 2 teaspoons of cinnamon, 1 teaspoon of cloves, 2 teaspoons of ground allspice, 18 tbsp. tablespoons of vinegar.
Pass the tomatoes through a juicer and cook for 3 hours. Then add: garlic, salt, sugar and spices. Cook everything for 10 minutes. Add vinegar, bring to a boil again.
Ketchup No. 7
2 kg of tomatoes, 0.5 kg of onions, 0.5 kg of apples, 150 g of vinegar, 150 g of sugar, 1 teaspoon of ground black pepper, 1 teaspoon of allspice, 5-6 minced cloves, 1 teaspoon cinnamon, salt to taste.
Boil and rub the tomatoes. Add the grated onions and apples and cook for 50 minutes. Then add spices. Cook for another 50 minutes.
Ketchup No. 8
5 kg of tomatoes, 50 g of salt, 300 g of sugar, 1 tbsp. a spoonful of vinegar, 40 ground cloves, 30 ground black peppercorns, 40 ground allspice peas, 1 teaspoon of cinnamon.
Boil the tomatoes and rub through a sieve, boil the resulting mass to half the volume and add salt, sugar, vinegar and spices. Cook for 50 minutes.
Ketchup No. 9
5 kg of tomatoes, 2-3 large onions, 1 glass of vinegar, 1 tbsp. a spoonful of salt, 1 glass of sugar, 1 teaspoon each of black pepper, cinnamon, cloves, mustard powder or its seeds.
Pass the tomatoes and onions through a juicer. Boil the resulting juice about half, add vinegar, salt, sugar and cook for another 5-10 minutes. Then put the spices in a gauze bag and put them in a boiling tomato (or just grind on a coffee grinder and pour into a tomato). Remove from heat after 5 minutes.
Ketchup No. 10
2 kg of tomatoes, 1 apple, 1 bell pepper, 2 onions, 1 ct. a spoonful of basil (you can 1 tbsp. l. cinnamon), 125 g of sugar, 1 dessert spoon of vinegar essence, 0.5 teaspoon of ground red pepper, 2 branches of celery, salt to taste.
Cut everything and cook for 1 hour. Rub through a sieve. Bring to a boil and place in jars.
You can make wine from any berries harvested in your garden or in the forest: red and black currants, raspberries, grapes, irgi, chokeberry, blackberries, cherries. Moreover, this wine can be stored for a very long time, more than one year, while becoming tastier and stronger
The main and most important rule when making homemade fruit and berry wines ( not tinctures ) lies in the fact that when preparing berries, they cannot be washed, because it is on the surface of their skin that yeast is located, which causes the fermentation process. Accordingly, it is worth making wine only from those berries and fruits that grow in your garden, and in which you are sure ( that they were not sprayed with chemicals, etc. )
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