Bell pepper ketchup and tomato for winter

Step-by-step cooking

1. Step 1:

   

   How to make ketchup from bell pepper and tomato for winter? Prepare the ingredients. Take the peppers and tomatoes ripe, strong, without signs of spoilage. Wash and dry the vegetables. Cut the pepper and remove the middle with the seeds. Peel the onion and garlic from the husk.

2. Step 2:

   

   Pass all vegetables (except garlic) through a meat grinder into a large saucepan suitable for cooking and put on a small fire on the stove.

3. Step 3:

   

   When the vegetable mixture boils, add salt, sugar, vegetable oil and mix.

4. Step 4:

   

   Simmer ketchup over low heat for 1-1.5 hours. You can see the readiness by its density — ketchup should become like thick sour cream.

6. Step 5:

   

   10-15 minutes before the end of stewing, add the garlic crushed on a fine grater.

7. Step 6:

   

   At the end of stewing, pour table vinegar into a saucepan with ketchup, mix well and remove from heat.

8. Step 7:

   

   Put the sauce in sterilized jars and roll them up with sterile lids. Take small cans for ketchup so that it does not spoil after opening. How to sterilize cans and lids, read at the end of the recipe.

9. Step 8:

   

   Turn the jars over, cover them with something warm and leave in this form until completely cooled. Remove the finished workpiece to a cool place for storage. You can serve ketchup to the table immediately after cooking. Bon appetit!