Hot Ketchup

Prepare: Rinse tomatoes, drain, remove stalks and cut into coarse pieces. Peel onions, cut into pieces and weigh 500 g. Measure 125 ml (1/8 liter) of red wine vinegar and fruit vinegar. Weigh out 25 g of salt.

Prepare: Place vegetables, salt, all spices and both vinegars together in a large saucepan. Let everything boil and make in about 45 min in an open saucepan, stirring from time to time. Later strain the tomato mixture through a sieve, measure 1800 ml, maybe add tomato juice and let it bubble up repeatedly. Later add extra jelling sugar and make bubbling for 15 min, stirring occasionally. Season tomato ketchup, fill on the spot to the brim in prepared jars or bottles. Seal with twist-off lids#, turn to the other side and stand on lid for about 5 min.

Tip: Instead of fresh tomatoes, you can just as easily use 3 cans (800 g each) of peeled tomatoes. Mash the tomatoes in the pot with a potato masher.

Tip: Stock up on high-quality spices – it pays off!

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