Evde Ketçap Yapımı I Ketçap Nasıl Yapılır? | Ev Yapımı

İşte katkısız ama satın alınanlar kadar lezzetli bir ketçap tarifi…

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2 adet kırmızı soğanı doğrayın ve 3 çorba kaşığı zeytinyağıyla 10 dakika çevirerek kavurun. İçine küp küp doğradığınız 1.5 kg. ufak boy salkım domates ekleyin. 1 iri diş sarmısak, 1 tepeleme tatlı kaşığı karabiber ve 1 tepeleme tatlı kaşığı tuz da ekleyin. (Eğer işlenmiş tuzunuz varsa daha güzel olacaktır.) Kaynadıktan sonra, tepeleme 4 çorba kaşığı kahverengi şeker ve 1 çay bardağı (100 ml.) üzüm sirkesini de ekleyin ve bu şekilde 40 dakika daha pişirin. Tenceredeyken el blendırından geçirin. Sonra tel bir kevgirden süzün. Burada güç kullanarak kevgirin kenarlarına bol bol bastırın. Kaynar suda bekleterek dezenfekte ettiğiniz orta boy şişelere bölüştürün. Şişeyi kapak kısmına kadar doldurun ve zeytinyağı koyup havayla temasını engelleyin. 600 ml. ketçabınız oldu!

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Hello! Welcome to our cooking school.. One of the most desired recipes from you was ketchup; ‘ Refika makes ketchup for us, show how to make ketchup.. we want ketchup recipe’.. And now it is the time to make ketchup; I have been resisting these for 2 – 2.5 months. Because it was not the time to make ketchup, it was not the right reason for the tomatoes. But we are in August and till at the end of September, it is totally right time to make ketchup with delicious tomatoes. Tomatoes are perfect to be paste or sauce. And also the prices more affordable. It is the time now. I have a really easy recipe. I have 1,5 kg of tomatoes. I have a bunch here but it does not need to be a bunch. I bought it from greengrocer on our street for the shooting today. If you can find the one from garden which they usually are crooked, it will be better. But I want to see how much I will have from standart tomatoes like these, as well. Normally, we cut them but I did not I just washed them properly. I will use a sieve later for them. I roughly chop them like this. Now the tomatoes are done, I chopped them. Here is the second essential thing for the taste. It is onion, even red onion. It smells really good. I also chop the onions, roughly. Even I chopped them like for ‘piyaz’ which is Turkish bean salad. If you cannot find red onions, the usual one will be great as well. But its taste is not strong like the red one, that is why, I use two medium size, even close to be tiny. If you use usual onion, it is better to use 3 of them. Now, the onion is also done; I turn on the heat. I will add 3 tablespoons of olive oil. When it becomes fluid, it means it is ready and heated up enough. Slowly.. I put the onions first. I will cook them about 10 minutes like this, then they will be caramelized. Now, The onions caramelized, perfectly. It will give a sweet taste like barbeque sauce, it will give this caramelized taste and smell. I am going to add the tomatoes, now. I added the tomatoes and raised the heat as well. I will add some spicy. What are those? Black pepper, coarse-grained which we have. You can also have powder but I think this makes it different. Or you can buy cracked one. We also started to sell them at Refika’dan which is our brand as you know. You will feel the taste of the black pepper for a long time, keep in mind. I add one teaspoon of black pepper and salt. If you want to have a hot one you can also add some chili. And garlic is an absolute must. I will ad it as well, I divide the garlic to two-three pieces. Anyway, I will make it like a puree at the end. Like this, it leaves its juice thoroughly. I cook it until all delicacies intermingle. Tomatoes are with the skin. The reason is that I will use a strainer for all the residue from onions and tomatoes. So I will eliminate the skin of the tomatoes then. That’ s why, I did not peel them. By the way, they also give flavor. Tomatoes leave their juices as you can see. I have been cooking about 3-4 minutes. Now, I will add sugar and vinegar. Vinegar, white grape vinegar. You can also use a old wine which is about to turn to a vinegar. Or any kind of grapes vinegar. I use about 1 tiny Turkish tae glass of vinegar. One glass and add to the mixture. And lastly, you know it has a sweet taste, when you dip your fried potatoes you feel. This sweetness comes from the onion and also from tomato. But also from sugar, but just a little bit. I believe that brown sugar has stronger flavor than the white one. That’s why, I prefer the brown one. I add 4 full tablespoons of sugar. But it is about 6 tablespoon, because you know I use full, Refika’s measure. I mix it like this. If you are asking whether the sugar is a must for the recipe. You can use molasses instead. Sugar extends the ketchup’s life a little longer, to be honest. And also balance the sourness that comes from tomatoes. But molasses also has a sourness so it will change the taste, a bit. Imagine you are on a way and you follow the main road but there is also another side road, it also will take you to the same place but in a diffeernt way. You can think that molasses is this sideway. But if you prefer to consume sugar only with natural way, then go with molasses, it is totally fine. Now.. It is boiling and I will reduce the heat. I will leave it alone and I will put the lid as well. After 40 minutes, the sauce will be ready. Now, it has been 40 minutes and as you can see the tomatoes are like a puree now. So I can turn off the heat. But it is still too hot, so need to be careful. And mix them.. bzz.. Yes. It is a nice puree now. I can sieve it now. I have a strainer for this. Now, slowly.. sieve it.. like this. First, the juicy part will come and later thick part will come. I will do this for 5-10 minutes. We make a great job with a little bit patiently. I clean the bottom as well. And only the puree, the thick part left. You can use this puree for your meals. Ketchup is ready. I put it in a bottle with a funnel, we sterilized the bottle so that it can last for a long time. This is more fluid and hotter now. Because we caramelized the onions and also used the brown sugar makes the color turn to dark red such a romantic red from bright red color. It is normal. And I close the lid, because we are crowd here I made for a big bottle. If you are a small family, then you can use smaller bottles. After opening the bottle, its life is shortened a little more. Without opening, I used this for 1 year in the refrigerator. I made for my nephews. After opening, it is better to put in the refrigerator. Our ketchup is ready. That is all. I hope you like. If you like, then do not forget to like the video. It is really important for us. And if you haven’t subscribed our channel, you will make us so happy by subscribing. We are looking forward to have your supports to share more and make this Cooking School bigger. And I hope we can share all our recipes in here with you. That’s all for now. Lots of love and hugs. See you!

KAYNAK