Ketchup for Winter Without Sterilization
A thick, aromatic sauce - delicious, just like in childhood. Ketchup for Winter Without Sterilization is a simple recipe for a wholesome alternative to store-bought sauces. Natural ingredients retain their goodness even after cooking, while the apple gives the ketchup a pleasant aroma and a gentle sweet note.
Updated : 15 July, 2026
Easy
About 30 min.
Ingredients
1 kilograms
Tomato
125 grams
Apple
125 grams
Onion
1.5 tablespoon
Apple cider vinegar
0.5 teaspoon
Red pepper, ground
0.5 teaspoon
Ground black pepper
40 grams
Sugar
0.5 teaspoon
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Prepare the ingredients. For the ketchup, choose large, ripe, fleshy tomatoes that are firm and not overripe. It is better to use tart apples, for example Granny Smith or another tart variety. Instead of apple cider vinegar, regular table vinegar will work. Add the spices to your taste - you can reduce their amount or add others. Wash and sterilize the jars in advance.
Step 2
Wash the vegetables and apples well, then dry them. Cut the tomatoes into wedges, removing the stem attachment point. Cut the apples in half, remove the cores, and also cut them into wedges. Peel the onion and slice it into half-rings. It is better to make the tomato and apple slices thin so they pass easily through the meat grinder. Put the prepared ingredients through a meat grinder, choosing the plate with the smaller holes. You should get a purée-like mixture.
Step 3
Take a saucepan with a thick bottom and pour the tomato purée into it. Place the saucepan over medium heat and bring the mixture to a boil. Then cover it with a lid, reduce the heat to very low, and cook the sauce for about 45 minutes, stirring it from time to time.
Step 4
Remove the saucepan from the heat and let the sauce cool slightly. Then pour the tomato sauce into a blender bowl and blend it until completely smooth. Add the sugar and salt. With this amount of sugar, the ketchup turns out slightly sweet, so you can add less if you do not like sweet sauces. Pour the mixture into a sieve and rub it through. Return the strained tomato mixture to the saucepan and cook it for about 35 more minutes over very low heat, stirring.
Step 5
When the sauce thickens, add the red and black ground pepper, pour in the apple cider vinegar, stir, and simmer the ketchup on the stove for about 3 more minutes. Take a cold metal spoon and dip it into the hot ketchup. Remove it and run your finger across it. If the groove keeps clear edges and the ketchup does not run too quickly, the consistency is perfect. If it spreads, cook it down a little more. If it becomes too thick, you can add a little boiling water.
Step 6
Pour the hot ketchup into small jars and let it cool. After that, the ketchup can already be served with meat, poultry, or fish. Like store-bought ketchup, homemade ketchup should be stored in the refrigerator. Enjoy your meal!
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