Ketchup from zucchini for the winter

Ketchup from zucchini for the winter

Most of the dishes with sauce is tastier. Liquid seasoning helps to give them new notes or even turn them into another snack. Ketchup will never be superfluous on the table. A good idea is to prepare it for the future, while the vegetables are fresh and available. In search of previously unknown tastes, the hostess invented an economical ketchup from zucchini, which even an inexperienced cook could close for the winter. The main thing is to follow the recommendations of experienced chefs and not to violate the recipe.

Cooking Features

Preparations of vegetables for the winter are made on the basis of general rules. If you have already had to close canned vegetables for the winter, you are familiar with most of the features of cooking squash of zucchini. But it will not be superfluous to remind them, especially since they may still be unknown to the beginning mistress.

  • Canned cans should be inspected to ensure no damage, wash with soda until it squeaks, sterilized for 20 minutes in any convenient way. Many housewives sterilize steamed tare by placing it neck down on a sieve, a colander or a special fixture and placing it above a saucepan with boiling water. Another method of sterilization is in the oven, the temperature in it at this time is maintained in the region of 150-160 degrees. The third variant of can sterilization is in the microwave.
  • Covers for canning use metal. Suitable as intended for the twist key and screw. They need to be washed and boiled.
  • Ketchup squash should be peeled and ground, even if young. Then they are crushed, rubbed or passed through a meat grinder. You can use the blender, but it will take more time, since a lot of vegetables will not fit in the bowl of the unit.
  • The more thoroughly the vegetables are crushed, the more gentle the consistency will be in the finished ketchup.
  • Zucchini ketchup is prepared with the addition of tomatoes or tomato paste. When using fresh vegetables, the sauce will come out more pleasant to the taste, but its preparation will take more time, since the tomatoes need to be cleaned before from the skin and seeds. It is easier to do this if you cut the skin of tomatoes, blanch them for a few minutes in boiling water, then cool them by transferring them to cold water. Seeds can be removed with a spoon, cutting the vegetable in half. Another way is to wipe tomato pulp through a sieve.

Ketchup from zucchini can be tender or sharp, thick and liquid - it all depends on the chosen recipe.

A simple recipe for ketchup from zucchini for the winter

Composition (2 liters):

  • zucchini - 1, 5 kg;
  • tomato paste - 0, 5 l;
  • water - 0, 5 l;
  • sugar - 120 g;
  • salt - 40 g;
  • acetic essence (70 percent) - 20 ml;
  • ground black and red pepper - to taste.

Method of preparation:

  • Wash zucchini. Using a vegetable peeler, remove a thin layer of peel. Cut off the tips. Divide the vegetables with a knife in half lengthwise, spoon out the pulp with seeds with a spoon.
  • Cut the zucchini into large chunks and roll through the meat grinder. Grind them to a state of mashed potatoes can be any other way.
  • Squash sauce together with the juice released from the vegetables during chopping, put in a thick-bottomed saucepan.
  • Fill with water, put on fire. Cook under a lid on low heat for half an hour.
  • Mix tomato paste with salt, pepper, spices, sugar.
  • Put the pasta over the zucchini, mix.
  • Simmer on low heat until the sauce has the consistency you want, but not less than half an hour.
  • Sterilize the jars in any convenient way. It is better to choose small-capacity containers, since after opening the squash ketchup can be stored in the refrigerator for no more than a week.
  • Fill the jars with sauce and seal them tightly with pre-boiled lids.

Zucchini ketchup, prepared according to a simple recipe, is well worth it at room temperature. This version of the sauce has a familiar taste, so that few people can guess that it is cooked from zucchini.

Zucchini Ketchup with Onions

Composition (for 2, 5 l):

  • zucchini - 1, 5 kg;
  • onions - 0, 5 kg;
  • tomato paste - 0, 5 l;
  • table vinegar (9 percent) - 100 ml;
  • salt - 2 tbsp. l .;
  • sugar - 3-4 tbsp. l .;
  • sweet paprika - 5 g;
  • cayenne pepper - 5 g;
  • black ground pepper - 5 g.

Method of preparation:

  • Zucchini free from seeds, peel off the skins. Finely grate or mash in any other way.
  • Remove onions from the onion, cut it into small pieces.
  • Mix the onion pieces with the squash puree.
  • Fill the vegetable mixture with sugar and salt. Leave overnight in a cool place. So stand zucchini should 5-10 hours.
  • Put on a low heat, bring to a boil.
  • Cook for 20 minutes.
  • Add spices, vinegar, and tomato paste. Stir and continue cooking the same amount.
  • Spread the sauce over the prepared jars of the same capacity.
  • At the bottom of a roomy pot, lay a piece of cloth, put ketchup cans into it, and cover them with lids.
  • Pour water into the pan. Its level should reach the coat hanger.
  • Put the pan on a slow fire. Sterilize the jars with the sauce for 10-20 minutes after the water in the pan begins to boil. Ten minutes is enough for cans with a capacity of 0, 25 liters, for half-liter need 20 minutes. If the volume of cans is more than 0, 25 l, but less than 0, 5 l, sterilize them for 15 minutes. A larger volume of container for ketchup is impractical.

After removing the jars from the pan, tighten them tightly. After cooling, remove to the place of permanent storage of your winter supplies. This squash ketchup is well worth it, it can be kept at room temperature.

Zucchini ketchup with garlic and greens

Composition (per 1-1, 25 l):

  • zucchini - 1 kg;
  • tomatoes - 0, 75 kg;
  • onions - 0, 2 kg;
  • garlic - 1 head;
  • table vinegar (9 percent) - 20 ml;
  • fresh greens - 100 g;
  • starch - 20 g;
  • water - as needed;
  • salt, spices - to taste.

Method of preparation:

  • Wash vegetables, pat dry.
  • Peel zucchini, remove seeds. Cut into small cubes.
  • Split zucchini in half. Pour one part of water so that it covers them, add salt and boil for 20 minutes. Drop in a colander.
  • Tomatoes boil, peel. Remove the stalk and the dense portion of pulp next to it. Cut the tomato pulp into cubes, combine with raw zucchini.
  • Scroll the peeled onions through a meat grinder or chop with a blender, put it to the vegetable mass.
  • Add some salt, let stand for half an hour.
  • Set on low heat, boil for 20 minutes.
  • Strain the tomato-zucchini mass.
  • Add boiled zucchini to the resulting liquid.
  • Place greens, finely chopped with a knife, garlic passed through a press, and mixed.
  • Salt and season to taste.
  • Put on a slow fire and bring to a boil.
  • Dissolve starch in two tablespoons of cool boiled water.
  • Pour into sauce and boil it, stirring until it thickens.
  • Add vinegar, stir and remove from heat.

It remains to decompose ketchup into previously sterilized banks and close them tightly. Store the sauce preferably in a cool place in the cellar or refrigerator. This seasoning has a thick texture in which pieces of zucchini come across.

Ketchup from zucchini is no less tasty than tomato, it is able to give the dish new flavors. At the same time such preparation for the winter will cost inexpensive.

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