What is ketchup made from? Classic ketchup: history, properties, types, facts What ketchup is actually made of.

(from English ketchup- sauce)- this is one of the most beloved sauces by all, both in our country and abroad.

However, in Russia it has become relevant relatively recently, which leads to an insufficient level of developments of Russian industrialists in the production of ketchup.

Until now, the products of foreign manufacturers (for example, Heinz ketchups) are the most popular, surpassing domestic ones in terms of taste characteristics.

In the official sense (according to Russian GOSTs), ketchups include sauces that are based on tomato products with additives in the form of salt, sugar, spices, seasonings, thickeners, sweeteners, dyes, flavorings, preservatives and are used as sauces for various dishes.

Types of ketchups:

Sterilized, incl. method of hot filling into hermetically sealed containers (canned food);

Unsterilized (with preservative). The recipe variety of ketchups is very large.

Ketchups are spicy, sweet, barbecue, French, Macedonian, plum, apple, with horseradish, etc.

1. "Extra"- made from fresh tomatoes or tomato paste or puree with the addition of spices and flavoring ingredients. The mass fraction of soluble solids introduced with tomato products is not less than 12% (with the mass fraction of soluble solids in ketchup being not less than 25%).

2. highest category- are made from fresh tomatoes or tomato paste or puree, fruit and vegetable purees, thickeners, stabilizers, spices, with the addition of natural and identical to natural flavors, dyes, flavoring ingredients.

Mass fraction of soluble solids introduced with tomato products in ketchup of the highest category, made:

Without the addition of fruit and vegetable purees - at least 9% (with a mass fraction of soluble solids in ketchup - at least 23%);

With the addition of fruit and vegetable purees - not less than 7% (with a mass fraction of soluble solids in ketchup - not less than 20%).

3.first category- are made from concentrated tomato products, fruit and vegetable purees, spices or natural and nature identical flavors, colors, thickeners, stabilizers and flavoring ingredients. The mass fraction of soluble solids introduced with tomato products is not less than 6% (with the mass fraction of soluble solids in ketchup being not less than 18%).

4.second category- are made from concentrated tomato products, fruit and vegetable purees, spices or natural and nature identical flavors, thickeners, stabilizers, colorants and flavoring ingredients. The mass fraction of soluble solids introduced with tomato products is not less than 4.5% (with the mass fraction of soluble solids in ketchup being not less than 14%).

Ketchup production technology:

Tomatoes are processed into tomato paste (or tomato paste - the raw material), spices are added, boiled, gradually adding a sugar-salt solution to the required volume of solids content in the product according to the requirements of the categories. 3 - 4 minutes before the end of cooking, acetic acid is added (taking into account the natural acidity of tomato products) with spices (preferably in the form of an acetic extract of spices). Then the product is poured into containers, sterilized or preservatives are added, cooled.

Flour, starch, and gum can be added as thickeners to ketchup.

Clove, cinnamon, onion, black and red pepper, paprika, mustard are used as spices.

For those who are going to start the production of ketchups, it is recommended to familiarize yourself with the technical conditions GOST R 52141-2003

Here is an extract from the document.

5. GENERAL TECHNICAL REQUIREMENTS

…

5.2.1. According to organoleptic indicators, ketchups must meet the requirements specified in Table 1.

Table 1

Name of indicator	Characteristic
Appearance and texture	Homogeneous, pureed mass without the presence of seeds, skin particles, seed chamber and coarse pieces of the core with the presence of crushed particles of vegetables, herbs, spices or without them
Taste and smell	Sharp, sweet and sour with a pronounced aroma of tomato products and used ingredients. Foreign taste and smell are not allowed
Color	From red to red-brown, uniform throughout the mass. A slight darkening of the upper layer is allowed. Slight brown tint allowed

5.2.2. According to the physical and chemical indicators, ketchups must comply with the standards specified in Table 2.

table 2

Name of indicator	Norm	Analysis method
Mass fraction of soluble solids, %, not less, for ketchups of categories:		According to GOST 28562
- "Extra"	25,0
	23,0
	20,0
First	18,0
Second	14,0
Mass fraction of 30% tomato paste, %, not less than for ketchup categories:
- "Extra"	40,0
The highest without the addition of fruit and vegetable purees	30,0
Higher with the addition of fruit and vegetable purees	23,0
First	20,0
Second	15,0
Mass fraction of titratable acids per, %:		According to GOST 25555.0
Citric acid for ketchups category "Extra"	0,7 - 1,2
Acetic acid for ketchups of the highest, first and second category	0,5 - 1,8
Mass fraction of chlorides, %, not more, for ketchup categories:		According to GOST 26186
- "Extra" and higher	3,0
First and second	2,5
Mass fraction of sorbic acid, %, no more	0,05	According to GOST 26181, GOST 30670, GOST R 52052
Mass fraction of benzoic acid, %, no more	0,1	According to GOST 28467, GOST 30669, GOST R 52052
Mass fraction of mineral impurities, %, no more	0,05	According to GOST 25555.3
Foreign matter	Not allowed	Visually
Notes. 1. The mass fraction of tomato paste is controlled when laying (when using tomato paste of a different concentration, recalculation is carried out by dry matter). 2. The mass fraction of sorbic and benzoic acids is determined in unsterilized ketchups made using these acids or their salts or when using semi-finished products with these preservatives. 3. With the simultaneous use of sorbic and benzoic acids or their salts, the total mass fraction of preservatives should not exceed 0.1%.

5.2.3. Mass fractions of soluble solids, titratable acids, chlorides, mineral impurities are set in the technical documents of enterprises for specific types of ketchup.

5.2.4. The content of toxic elements, patulin mycotoxin, nitrates, pesticides, radionuclides in ketchups must not exceed the permissible levels established by other pesticides actually used in the production of tomatoes and other raw materials, -.

5.2.5. According to microbiological indicators, ketchups must correspond to:

Sterilized (canned food) - industrial sterility requirements for group B canned food in accordance with (index 1.6.5.3, Appendix 8);

Unsterilized - requirements (index 1.6.5.9).

5.3. Raw material requirements

For the manufacture of ketchup, the following raw materials are used:

fresh tomatoes;

Concentrated tomato products according to GOST 3343;

Tomato products with sodium benzoate according to the technical document;

Fresh onion according to GOST 1723;

Dried onion according to GOST 7587;

Dried vegetables according to a normative or technical document;

Hot pepper puree according to the technical document;

Fresh sweet pepper according to GOST 13908;

Dried sweet pepper according to the technical document;

Quick-frozen pepper according to the technical document;

Capsicum fruits according to GOST 14260;

Fresh hot peppers according to the normative or technical document;

Canned capers according to the technical document;

Salted olives, canned according to the technical document;

Mushrooms, salted, marinated according to a regulatory or technical document;

Dried mushrooms according to the technical document;

Greens of spicy plants fresh, quick-frozen, dried according to the normative or technical document;

Greens (dill, parsley, celery), preserved with table salt;

Salted vegetables, marinated according to a normative or technical document;

Fresh garlic according to GOST 7977;

Dried garlic according to GOST 16729;

Fruit puree, preserved with sorbic acid, according to the technical document;

Semi-finished fruit puree according to OST 10-33;

Semi-finished fruit and vegetable products for industrial use according to the technical document;

Sunflower oil refined according to GOST 1129;

Corn oil according to GOST 8808;

Soybean oil according to GOST 7825;

Acetic acid according to GOST 61;

Acetic wood chemical food acid according to GOST 6968;

Table vinegar 6 - 9% according to the technical document;

Vinegar natural according to the normative or technical document;

Spices and their mixtures according to a normative or technical document;

Sorbic acid according to the technical document;

Potassium sorbate according to the technical document;

Sodium benzoate according to the technical document;

Essential oils of spicy plants, garlic according to the technical document;

Extracts of spice plants, garlic (including CO 2) according to the technical document;

Edible table salt according to GOST R 51574 not lower than the first grade;

Sugar-sand according to GOST 21;

Mustard powder according to the technical document;

Sweeteners and sweeteners approved by the authorized body in the prescribed manner;

Starch modified according to a regulatory or technical document and other thickeners approved by the authorized body in the prescribed manner;

Consistency stabilizers approved by the authorized body in the prescribed manner;

Food dyes approved by the authorized body in the prescribed manner;

Food flavorings approved by the authorized body in the prescribed manner;

Drinking water, not containing 100 cubic meters. see mesophilic clostridia spores.

Allowed use:

For the manufacture of ketchups of the highest, first and second category of ketchup-semi-finished product, prepared for future use, according to a technical document;

Other types of domestic raw materials approved by the authorized body in the prescribed manner;

Imported raw materials, in terms of quality not inferior to domestically produced raw materials and approved by the authorized body in the prescribed manner.

Raw materials used for the manufacture of ketchup, in terms of safety, must comply with the requirements and.

5.4. Package

5.4.1. Ketchups are packaged in consumer containers with a capacity of not more than 1.0 cubic meters. dm and packed in a shipping container.

Consumer and transport packaging, closures must be approved by the authorized body in the prescribed manner.

Paint coatings of the inner surface of metal cans and lids must comply with the requirements established and must be made from materials approved by the authorized body in the prescribed manner.

It is allowed under the terms of the contract to pack ketchups in large containers with a capacity of not more than 10.0 cubic meters. dm.

Consumer and transport containers for packing and packing ketchups (recommended) are given in Appendix B.

It is allowed to use imported containers approved by the authorized body in the prescribed manner.

5.4.2. The net weight of one packaging unit must correspond to the nominal weight indicated in the labeling of consumer packaging, taking into account the allowable deviations.

Limits of permissible negative deviations of the net weight of the packaging unit from the nominal weight - according to GOST R 8.579.

5.5. Marking

5.5.1. Marking of consumer packaging - according to GOST 13799.

5.5.1.1. The label or directly on the consumer container must indicate:

Name of ketchup;

Name and location of the manufacturer (legal address, including the country and, if not the same as the legal address, the address of the enterprise) and the organization in the Russian Federation authorized by the manufacturer to accept claims from consumers on its territory (if any); the name of the manufacturer and exporter may be written in a foreign language;

Trademark of the manufacturer (if any);

Net weight;

The composition of ketchup;

The nutritional value;

Date of manufacture and date of packaging; if the packer is the manufacturer, then the date of manufacture and packaging is indicated by the words: "manufactured and packed ... (date)"; the date of manufacture and the date of packaging are applied in the form of two-digit numbers indicating the day, month and year, or marks against the numbers on the edges of the label, or give a reference where it is indicated;

Expiration date (calculated from the date of manufacture and indicated as follows: "Best before ... (month and year)", "Use (use) before ... (month and year)"). The expiration date continues until the first day of the specified month. It is allowed to put down the day, month and year, while the expiration date continues until the day indicated on the label (consumer packaging);

Storage conditions;

The inscription: "After opening, store in the refrigerator";

The designation of this standard or specifications;

Certification information.

5.5.1.2. It is allowed to use a fantasy or commercial name for ketchup, for example "Gourmet".

In the immediate vicinity of the name of ketchup, its category is indicated.

5.5.1.3. Information may be placed in one or more places convenient for reading.

5.5.1.4. Information may be printed in any manner and must be legible and legible.

5.5.1.5. The product may be accompanied by other information, including advertising, characterizing the product, the manufacturer and the consumer, and a bar code may also be applied.

5.5.1.6. The text and inscriptions are applied in Russian. They can be duplicated in foreign languages.

5.5.1.7. On the label or directly on the packaging of consumer packaging, it is not allowed to apply the image of components that are not used to make ketchup.

5.5.2. Transport marking of containers - according to GOST 13799 and GOST 14192.

6. ACCEPTANCE RULES

6.1. Acceptance rules - according to GOST 26313.

6.2. The quality of ketchups in terms of organoleptic and physico-chemical parameters, the net weight of a consumer packaging unit, the quality of packaging and labeling are checked in each batch.

In disputable cases, when assessing organoleptic indicators, the presence of dyes and the identification of flavors indicated on consumer packaging are checked by approved methods.

6.3. The frequency of monitoring the content of toxic elements, patulin mycotoxin, nitrates, pesticides, radionuclides and microbiological indicators of unsterilizable ketchups is established by the manufacturer in the production control program approved by the authorized body in the prescribed manner.

Microbiological quality control of a batch of sterilized ketchups (canned food) is carried out in accordance with the requirements of the instructions on the procedure for sanitary and technical control of canned food at manufacturing enterprises, wholesale depots, retail trade and catering establishments.

7. CONTROL METHODS

7.1. Sampling - according to GOST 26313, sample preparation for determining organoleptic and physico-chemical parameters - GOST 26671, mineralization of samples for determining toxic elements - GOST 26929, methods of analysis - GOST 8756.1, GOST 8756.18 and specified in 5.2.2, sampling and sample preparation for determination of radionuclides - .

7.2. Determination of the net weight of a consumer packaging unit - according to GOST 8756.1.

7.3. Determination of toxic elements - according to GOST 26927, GOST 26930, GOST 26932, GOST 26933, GOST 26935, GOST 30178, GOST 30538, GOST R 51301, GOST R 51766, GOST R 51962, patulin mycotoxin - GOST 28038, nitrates - GOST 29270, pesticide ov - GOST 30349, GOST 30710, other pesticides - , radionuclides - , , .

7.4. Sampling methods for microbiological analyzes - according to GOST 26668, sample preparation - GOST 26669, cultivation of microorganisms and processing of results - GOST 26670.

7.5. Determination of industrial sterility of canned food - according to GOST 30425.

Determination of microbiological indicators of unsterilized ketchups - according to GOST 10444.1, GOST 10444.12, GOST 10444.15, GOST 29185, GOST R 50474, GOST R 50480.

8. TRANSPORT AND STORAGE

8.1. Transportation rules and storage conditions - according to GOST 13799.

Ketchups are stored at a temperature from 0 °С to 25 °С and relative air humidity not more than 75%.

Annex A

(reference)

OKP CODES "Extra"

91 6213

Highest, first and second

91 6240

Annex B

CONSUMER AND SHIPPING PACKAGING

FOR PACKAGING AND PACKAGING KETCHUP

B.1. Ketchups are packaged in:

Glass jars of types I and III in accordance with GOST 5717 and other regulatory or technical documents with a capacity of not more than 1.0 cubic meters. dm;

Type III glass bottles in accordance with GOST 10117.2,, other regulatory or technical document with a capacity of not more than 1.0 cubic meters. dm;

Metal cans in accordance with GOST 5981 and other regulatory or technical documents with a capacity of not more than 1.0 cubic meters. dm;

Containers made of polymeric and combined materials according to a regulatory or technical document with a capacity of not more than 10.0 cubic meters. dm;

Semi-rigid containers made of polymeric or combined materials, including those based on aluminum foil, approved by the authorized body in the prescribed manner for use in the food industry.

It is allowed to use imported containers with technical characteristics not lower than those specified in the above regulatory documents, authorized by the authorized body in the prescribed manner for use in the food industry.

B.2. Type I glass jars are sealed with metal lacquered lids for industrial use according to; glass jars, type III bottles - with lids for sterilized products in accordance with GOST 25749, and other regulatory or technical documents or imported ones with technical characteristics not lower than GOST 25749.

B.3. Ketchups in consumer containers are packed in transport containers, provided for by GOST 13799.

It is allowed to pack ketchups in other shipping containers approved by the authorized body in the prescribed manner.

Annex B

Shelf life of ketchups from the date of manufacture:

Sterilized:

In glass containers - 2 years,

In a metal container - 1 year;

Sterilized by hot filling - 1 year;

Unsterilized:

In glass containers - 1 year,

In a metal container - 1 year,

In a container made of polymeric and combined materials - 6 months.

Ketchup is a red vegetable sauce based on tomatoes. Belongs to the most popular sauces in the world. This is a product with a fairly long history, which has become especially popular in our country in recent decades. But if earlier on the shelves of stores you could often see imported goods, today ketchup is successfully produced in Ukraine. Moreover, the domestic product among consumers most often comes first, because for the most part it is no less high-quality and tasty than imported counterparts, but at the same time it costs more affordable. Moreover, Ukrainian producers today are constantly improving ketchup and creating more and more of its new variations.

Manufacturing process looks something like this: the mass / paste of tomatoes is boiled, during which a solution of salt and sugar is constantly supplied to it, until the moment when the amount of solids reaches 19%. A few minutes before the end of cooking, acetic acid is introduced in the full required volume, as well as dispersed spices. When using acid, it is important to consider the natural acidity of tomatoes. The best option for adding vinegar and spices is an vinegar extract of the necessary spices. The finished product must contain at least 29% dry ingredients.

Equipment required for work:

- equipment for the preparation of raw materials (scales, dispensers, receiving tanks, washing units, calibration devices, etc.);

- machines and equipment for cooking (mixers, crushers, presses, coolers, cooking tanks, mixers, etc.);

- sterilization and filling equipment (homogenizers, dosing equipment, devices for placing lids on packages, autoclaves and a number of other items).

It's great if all work processes are automated.

What is the secret of ketchup's popularity?

In its versatility! It is well suited, successfully complementing and improving, to various dishes, in particular, to meat, sausages, bread, pizza, cereals, pasta, etc. In addition, it has a beneficial effect on the body: it increases appetite, improves the absorption of food and increases its calorie content. And also in availability: the basis of ketchup (tomatoes) is grown in Ukraine, there is no need for expensive supplies from abroad, therefore the price of the finished product is appropriate.

Benefit. Ketchup is not only tasty, but also healthy, according to doctors. It destroys the type of cholesterol that is dangerous for the cardiovascular system, and therefore contributes to the proper course of cardiac activity. It contains a powerful antioxidant - lycopene, which reduces the risk of developing cancer. Another important component is serotonin, the well-known “hormone of happiness”. So ketchup, among other things, performs an antidepressant effect.

How useful ketchup will be depends on the tomatoes taken for its preparation. Ripe tomatoes contain the following important components for the human body: vitamins B, P, PP, K, ascorbic acid, carotenoids, organ. acids, sucrose and fructose, pectins, salts of Fe, Mg, Ca and phosphorus.

Is there a reverse side of the coin, that is, the harm brought by this product to the body? There is, but only if it is of poor quality, is often or in excessive quantities used by a person. In such situations, allergies, disorders and exacerbations of gastrointestinal diseases, inflammation of the pancreas are not excluded.

Varieties. Ketchups can be classified according to different criteria. So, according to the regional recipe and composition, the following types are distinguished:

- Western European (cooking at home), which is characterized by the absence of sugar in the composition;

- English (for industrial preparation) with a lot of sugar, as well as onions and celery;

- Chinese, which includes cinnamon, and there is more vinegar than in other types.

Also, ketchups can be sterilized and unsterilized (separation according to the processing method). Preservatives are added to the composition of the latter. There is also a division into spicy, sweet, barbecue, French and Macedonian, with plums, apples, horseradish, etc.

In addition, this product can be produced under different categories:

- extra. Raw materials - fresh tomatoes or paste / puree from them with spices and flavoring components;

- the highest. It is also made from fresh tomatoes or tomato puree/paste. In addition, fruit and vegetable puree, spices, thickeners, stabilizers, flavors, colorants and flavoring ingredients can be added;

- the first. Raw material - tomato products-concentrates, as well as all other components characteristic of the highest category;

- second. Similar to the first category composition. The difference is in the amount of dry soluble substances: up to 14% compared to 18%.

What is ketchup made from?

In addition to how ketchup is made, it is important to understand what it is made from. Considering the varieties, we have already touched on this issue. Now let's get a little more detailed. So, the main raw material for ketchup is red tomatoes. If in summer their cost is more affordable, then in winter it is the other way around: the price can increase significantly. Therefore, it is important to take care of the raw materials in advance, that is, prepare them in a dry form.

To reduce the cost of the product, instead of tomatoes, you can use tomato paste or puree. Be that as it may, the main element in the composition of this sauce should be at least 15%. Then it will turn out good enough and will have an optimal consistency.

Additional components: pepper (Bulgarian and chili), acetic acid, sugar and salt.

What is added to ketchup?

In everyday life and industry, in addition to the above food materials, the following can be used in the preparation of ketchup: vegetable and fruit purees, in particular, apple or carrot, starch, sunflower oil, as well as all kinds of spices (coriander, basil, cloves, parsley, dill , onion, garlic, ginger, etc.).

Food additives in ketchup

The modern food industry in the manufacture of ketchup uses a number of food additives. So, the following groups of these substances can be involved here:

– antioxidants , whose task is to slow down oxidation, protect against rancidity and darkening;

– thickeners – substances that increase viscosity, for example, guar gum , gum xanthan. Starch and flour can also play this role;

– dyes restore and intensify the natural color lost during the processing and storage of raw materials, and also give color to colorless products;

– preservatives help to cope with the development of pathogenic microflora;

– fillers are introduced into low-calorie sauces;

– carriers, solvents and diluents . Their task is to make the introduction of the necessary components into the mass easier, safer and more effective, as well as to protect these ingredients and stabilize;

– acid level correctors , in particular lemon acid And sodium pyrophosphate, establish and maintain the acid balance in the right form;

– flavoring modifiers help to enhance the sense of taste and smell of the product by a person, although they themselves have no taste and smell. A striking example is monosodium glutamate .

Preservatives for ketchup

Above we mentioned preservatives. But we consider it necessary to deal with this particular group of food additives more thoroughly. Preservatives have both pros and cons. Among the first: effective spoilage prevention and preservation of the product, promotion of mass production. The second is the possibility of allergic reactions and provoking a number of diseases. However, if you know the measure, apply preservatives correctly and opt for the best of them, negative consequences can be minimized.

Good preservatives for ketchup include the following:

– sodium benzoate. White powder, odorless or with a slight smell of benzoic aldehyde. Suppresses enzymes in microbial cells, strongly inhibits yeast and mold. It is found in small amounts in natural raw materials: apples, cloves, cinnamon, etc.;

– potassium sorbate. In appearance, it is a granular or powdery white mass. One of the most popular preservatives, as it is safe for humans at a dose of 0.1-0.2% of the total mass of the product. Of all the sorbates, this one is the most soluble and the most common. Shows high antimicrobial activity at high acidity. Extracted from plant materials and synthesized artificially;

– acetic acid. A colorless, caustic liquid substance that, in addition to acting as a preservative additive, can adjust the acidity of the product and acidify;

– sorbic acid. Colorless crystalline structures, slightly soluble in water. This substance has an antimicrobial effect. In optimal doses, not only is it not harmful, but also useful;

– sodium acetate. Colorless crystals with a slight odor of acetic acid. This additive can be used not only as a preservative, but also as a pH regulator, as well as a flavoring agent. It does not lead to side effects, since it is a common part of all body cells.

Now you know how ketchup is made, what it can consist of and what tasks are performed by certain food additives used in its manufacture. If you have any questions, please contact us - we will help you find the right answers!

Why is Sushi Wok telling you about ketchup? Because for the first time this sauce was made in China. The recipe that formed the basis of the modern dish has almost nothing to do with what is sold in stores today. And its taste would hardly please anyone who has tried ketchup at least once. From the moment of its appearance to the present day, tomato sauce has traveled around the world, has undergone major changes under the influence of national traditions and tastes, but continues to occupy a leading position in the ranking of the most sought-after and popular sauces in the world.

Composition of classic ketchup

Ketchup is synonymous with tomato sauce. Cooking it correctly from ripe fleshy tomatoes is the basis of the basics. And what corrects the taste and gives tomato puree piquancy is only additives. These include salt, pepper, vinegar, and in some cases sugar.

Depending on the method of use, combination with certain ingredients, it is allowed to add to ketchup and other seasonings. It can be citric acid, black pepper, red, jalapeno, chili, ginger, cinnamon, onion, garlic, celery, cloves, mustard seeds, nutmeg, bay leaf. Exclusively natural and natural ingredients.

It is this ketchup that is meant when they start talking about the benefits of tomato sauce, medicinal properties and the possibility of using it for baby food. What is sold today in stores, a recipe put into mass production, cannot be called a classic and healthy sauce.

The composition of ketchup in store packaging

Most ketchup from the store is not ketchup. That is, the main ingredient - tomatoes - may not be there at all. Quite often, cheap ketchup-like products are prepared from any available puree or substances replacing them. For these purposes can be used:

• Vegetable puree (not tomato);
• Plum puree;
• Applesauce.

Also, tomatoes can be present in the composition of the sauce only nominally, so that you can write about it. Their inclusion in the recipe in the amount of 15% of the total volume will not make the sauce better. But to give the desired consistency and even density, starch is more likely to be added to such a sauce.

The following indicators of not the best product are preservatives, stabilizers and flavorings in the composition. If the sauce is not made from tomatoes, dyes are added to it. Therefore, today the expression "tomato ketchup" is not at all a speech error and a tautology.

History of ketchup

The first ketchup was not made from tomatoes, but from fish. They were treated in Fujian province, and also served to Europeans in Canton. Ge-tsup tasted very unusual, but quite interesting. So the British brought the recipe home to try and reproduce it. But it turned out to be very difficult to get canonical ingredients, so experiments began.

As a result of experiments with anchovies, beer, mushrooms, walnuts, Worcester sauce was born, which still exists. Tomatoes were added first as a condiment. They were not eaten, considering them poisonous fruits. Recognition took place in 1830, after which the first version of ketchup appeared, close to today's familiar recipes.

However, ketchup could be truly tasty, fragrant and healthy only if it was prepared at home. The product that was sold in stores in the second half of the 19th century was simply deadly in 90% of cases.

First batch production of tomato sauce

The tomato season lasted only 2-3 months. Only from July to October it was possible to get fresh fruits. It was impossible to store them longer, so factories and concerns went to various tricks and sophistications: they made mashed potatoes from tomatoes, tried to keep it for future use until the next season.

The lack of a proven technology, state control, and accepted standards led to a real disaster. During storage, the blanks of mashed potatoes became moldy, fermented, bacteria started in them. In the struggle for the presentation, boric, benzoic and salicylic acid, formalin, coal tar were added to the mass. The dishes in which the future ketchup was boiled were made of copper and reacted with the contents. 90% of commercial ketchup in the middle of the 19th century contained deadly substances, the use of which could lead to serious illness and death.

The most famous ketchup in the world

It is produced under the Heinz brand. Henry Heinz was the first manufacturer to focus on product quality and strict adherence to recipes and technology. Against the backdrop of the sorting that was littered with store shelves, his sauce was really tasty and healthy.

Today, Heinz remains the leading manufacturer of ketchup and a whole line of other sauces. True, they did not succeed in completely abandoning preservatives.

Incredible facts about ketchup

Like any dish that has its own history, respect and honor in many countries of the world, ketchup boasts its own portfolio of amazing myths and facts. The most incredible of them:

• There is a monument to ketchup in the world. This form was given to the old water tower. It is located in Collinsville, Illinois and is 58 meters high.

• Ketchup is like fine wine. The taste of sauce from the same manufacturer will vary from batch to batch. It depends on the characteristics of the harvested crop;
• Ketchup is included in the grocery basket, which is delivered by an astronaut to the ISS. NASA allowed it to be included in the list of products;
• Ketchup can be eaten by pregnant women and children. We are talking about natural or homemade tomato sauce;
• According to statistics, each person consumes about 3 bottles of sauce per year. At the same time, children on average eat ketchup 50% more than adults;
• Tomato sauce is a source of antioxidants;
• To get sauce from a glass bottle, it is useless to knock on the bottom. This will make it run even slower. To achieve the desired result, you just need to shake the container.

What to eat with ketchup and what dish to add it to - decide for yourself. Every country has its own habits. The most common and acceptable combinations for Russians are pasta, meat, fast food and pizza. In China, it is traditionally served with rice and fish, in America it is often eaten for breakfast, and in Holland, tomato sauce is not added to hamburgers, hot dogs, or served with french fries. The only thing that the world community of gourmets unanimously agreed on was the issue of tomato ice cream. The vast majority didn't like it.

It seems that no one will argue that you can eat anything with good ketchup or mayonnaise. The reverse is also true: a bad sauce can easily spoil even the most worthy dish. The secret of good ketchups and mayonnaises is simple - it's all about the composition. The use of natural ingredients and a special production technology provides such sauces with a real taste close to similar home-made products. Yes, “homemade” ketchups and mayonnaises are not cheap. But saving on technology and raw materials could lead to the fact that an unnatural color, too sharp taste and a strange consistency would simply discourage appetite. Even if you season dishes from expensive and high-quality products with sauce.

About how one of the few Russian "natural ketchups" and mayonnaises with unusual natural ingredients are created - in our report from Mr.Ricco, one of the largest sauces producers in Russia and Europe.

Why are natural sauces better?

Despite all the variety of varieties and flavors of ketchup, in fact there are only two varieties: natural and NOT natural. The former have a natural taste and color and contain substances that are beneficial to health. The latter often have a sharp "chemical" smell and taste, and sometimes an unnatural color - too bright, too pale or even orange (and not red, as it should be).

The composition of a typical cheap ketchup is as follows: water, starch and a small amount of tomato paste, and often not of the highest quality. For the sake of disguise as a real tomato ketchup, dyes, flavors and flavor enhancers are added to the starch sauce. Sometimes they add too much. In this case, the taste of ketchup is too sharp, so that the taste of the dish itself is not felt behind it.

The consistency is also different: “ketchup is NOT natural” either spreads on a plate, or vice versa, it stays cold and even trembles like jelly. If very cheap starch is used, the surface of the ketchup drop is smooth and glossy. Modified starch gives the sauce a grainy texture close to natural. And yet, the differences from real tomato ketchup are significant.

Natural tomato ketchup does not need chemicals: it has a minimum of ingredients, the main component is expensive high-quality tomato paste seasoned with salt, sugar and ground spices. Depending on the recipe, pieces of vegetables or, for example, garlic may be added.

Special cooking technologies, which will be discussed below, make it possible to prepare “natural ketchup” while preserving all the healthy substances contained in tomatoes. So natural sauces are not only tastier, but also healthier than their starch counterparts.

Where are natural sauces made?

In the Republic of Tatarstan, 8 kilometers from Kazan, there is one of the largest production facilities for ketchup, mayonnaise and other oil and fat products not only in Russia, but throughout Europe. The production of sauces of NEFIS-BIOPRODUCT JSC, as well as the facilities of Kazan Fat Plant JSC and Kazan Oil Extraction Plant JSC, are located on a vast area. All of them are part of the Nefis group of companies.

Nefis Group of Companies is one of the leading Russian manufacturers of household chemicals and oil and fat products. The group of companies owns many well-known and beloved brands in Russia. Thus, Nefis Cosmetics JSC produces household chemicals under the brands AOS, BiMax, Sorti, Biolan and others. JSC "NEFIS-BIOPRODUCT" is known for the brands of sauces and vegetable oil Mr.Ricco, "Miladora" and "Laska".

Andrey Vladimirovich Kulikov, Deputy General Director for Innovation and Implementation, and Margarita Viktorovna Gerkina, Chief Technologist of the enterprise, conducted a tour of Mr.Ricco's ketchup and mayonnaise production lines for a group of journalists and bloggers.

JSC "NEFIS-BIOPRODUCT" today is one of the largest enterprises for the production of sauces in Russia, in the countries of the former USSR and in general in Europe. The volume of production is impressive - almost 200 thousand tons of finished products per year. The capacities of the enterprise allow to produce about 250 tons of mayonnaise, more than 100 tons of ketchup and 400 tons of butter per day. Yes, “natural ketchups” and “natural mayonnaises” Mr.Ricco are produced here in tens and hundreds of tons daily.

To ensure uninterrupted and rhythmic production of such a volume of oil and fat products with minimal dependence on external factors, the Nefis group is building a system of a complete closed supply cycle. The manufacturer strives to independently carry out all processes from planting and harvesting the initial crops (for example, sunflower) to the delivery of finished bottles of oil to stores. Mayonnaises and other sauces produced by Nefis, of course, use oil of our own production.

The company has its own warehouses and elevator facilities for sunflower storage, its own oil extraction plant, oil storage tanks and its own packaging production.

The Nefis group also has its own extensive vehicle fleet: 220 sunflower trucks alone.

A dedicated railway line passes directly through the production area.

Production volumes are significant, therefore, raw materials are purchased from suppliers by whole trains. And the finished products are shipped in trains for export to neighboring countries and Europe.

In 2017, sauces and butter from Tatarstan began to be delivered to China. Partners and consumers from the Middle Kingdom were impressed by the high quality of Russian “natural ketchups” and “natural mayonnaises” from Nefis.

Thanks to automation and the widespread introduction of automatic lines and robots, Mr.Ricco's ketchup and mayonnaise production practically does not use manual labor - "only" 800 people work on the company's lines. For such a large-scale production, this is not much at all. “Robots are working hard, a person is happy” - basically, the tasks of the staff involve monitoring the operation of automation.

How are containers and packaging made?

The Nefis group has its own packaging production - its capacity not only fully covers the needs of the enterprise, but even allows it to supply packaging to other manufacturers.

How is the packaging done? From suppliers, polymeric material comes in granules, which are melted down and turned into blanks for cans, bottles and lids.

Moreover, the suppliers of raw materials for packaging are Russian.

Here, jars for sauces and bottles for Mr.Ricco vegetable oil, ketchups and mayonnaises familiar to us are blown out of preforms, similar to test tubes, on a special machine. To create a jar, the neck of the preform is cut off. Non-waste production: the cut off parts of the blanks, as well as the rejection, are cleaned and processed back into granules, from which new blanks will be made.

Preforms, the so-called "cartridges", are transported to the warehouse by electric forklifts. Organized uninterrupted supply of "ammunition" to the production line. The Inzher system automatically sends containers with blanks from the warehouse to conveyors along a monorail laid under the ceiling. The Inzher company, a manufacturer of automated transport systems based on monorails, is based right there, in Tatarstan, in the city of Naberezhnye Chelny.

How is Mr.Ricco's natural ketchup made?

One of the most popular Nefis products is Mr.Ricco ketchups. Several times they received awards for quality, including taking first place in the Test Purchase program on Channel One and entering the top twenty best Russian goods according to the Roskachestvo project.

The main ingredient of Mr.Ricco ketchup - expensive high-quality tomato paste - is purchased mainly in Portugal, Spain and Chile. In Russia, unfortunately, there are no suppliers capable of ensuring uninterrupted supplies in the volumes Nefis needs - hundreds and hundreds of tons per month.

This is how one of the warehouses looks like, where barrels of high-quality natural tomato paste ready for ketchup are stored.

Only a small part of the huge vault fit in the frame. In addition to pasta, other ingredients for sauces are also stored there.

Large briquettes of dried mushrooms are securely packed in sealed packaging.

And here is what a pickled cucumber looks like ready for use in sauces.

And mushrooms, and cucumbers, we note, are also exclusively domestic production. But back to tomato paste. Tomato paste of "high pectin" varieties is stored inside barrels in aseptic foil bags. The machine with a special roller squeezes it out of these packages.

For the production of Mr.Ricco ketchups, a special tomato paste is purchased - from special "fleshy" varieties of tomatoes, especially rich in pectins and lycopene. In the preparation of the sauce, pectins act as a natural structure-forming agent (thickener) - instead of starch, which is used in cheap ketchups. Lycopene is a natural coloring agent that gives tomatoes their natural bright red color.

Pectin and lycopene are very beneficial for health - they have a beneficial effect on the cardiovascular system, remove harmful substances from the body and even help prevent the development of cancer: skin cancer, breast cancer and prostate cancer.

You ask: “Why do most manufacturers make ketchup with starch and dyes, if the tomato paste already has everything you need? Out of harm? The whole difficulty is to properly cook ketchup - this requires expensive raw materials and a complex technological process. Even the temperature of preparation of tomato paste plays a role: pectins are destroyed during prolonged heating.

Mr.Ricco natural ketchups use a paste prepared using Hot-Break technology: it is briefly heated to 110 degrees Celsius and kept at this temperature for only 30 seconds, which allows the pectins to “activate” but not collapse.

Nefis prepares sauces in cooking pots of the well-known German manufacturer Stephan Machinery. One "Stefan" holds 1.2 tons of sauce and produces 3.6 tons of finished product per hour.

“Stefan” is smart and independent: he controls the temperature and pressure necessary to comply with the technology for preparing “natural ketchup”, “natural mayonnaise” and other Mr.Ricco products. "Stefan" tracks the proportion of ingredients with high accuracy - up to a gram.

The ingredients are stored in separate tanks connected to the Stefan by a complex system of pipes. In the case of Mr. Ricco's "natural ketchup", the ingredients are tomato paste, salt, sugar and spices. Vinegar and pieces of vegetables can be added to sauces, depending on the recipe.

Stefan cleans itself in the automatic washing mode, so that after cooking one type of product, it can quickly and safely switch to the production of another.

Stefan digesters cost about a million euros each, at the Nefis production there are 12 of them. Not every manufacturer in Russia and even in Europe can afford such expensive equipment, and even in such quantity.

“Ketchups are NOT naturals” are prepared in a completely different way. Often they use the cheapest tomato paste from China. Moreover, the most expensive ketchup ingredient - pasta - is used much less than in natural sauce. The main ingredients are starch and water.

Pasta for “NON-Natural Ketchups” is boiled at a temperature of 85 degrees for 45 minutes, due to which very few tomato pectins, vitamins and lycopene remain in the final product. To give the right consistency, manufacturers of inexpensive ketchup add starch or guar gum (E412) to the sauce. Artificial colors and flavor enhancers are used to add flavor and color.

Such “ketchups are NOT straight” are absolutely NOT useful for the figure. Starch is a fast carbohydrate. The feeling of fullness from such food does not last long, so you eat much more with the “NOT natural” sauce. In short, eating those extra pounds with "starchy" ketchup is much easier.

But on the other hand, such a “pseudo-ketchup” will get on the shelf with the lowest possible price. Since low price is the main factor of choice for a large part of consumers, most manufacturers do not bother with complex and expensive technology. Inexpensive "chemical" ketchups with starch or gum as a thickener and many additives - dyes, flavor enhancers, etc. are mass-produced.

But let's get back to naturals. Freshly made bottles are filled with ketchup under sterile conditions.

Each bottle with the finished product is hermetically sealed with a cork with a special foil gasket. The sealing gasket protects the sauce from oxygen and bacteria from the air entering the bottle. After filling and packaging, labels are applied to the bottles.

Then the army of ketchup bottles from the column is rebuilt into lines.

After that, the ketchup is packed in boxes and sealed in a film.

Next, the ketchup boxes go to a robot-packer named KUKA. Kuka stacks boxes on pallets, and not just one on top of the other, but in a special order that ensures stability. If necessary, Cook can turn the bottles in the boxes so that the labels “look” outwards.

KUKA robots are made in Germany, each costs about 10 million rubles and can replace a whole team of loaders. In general, human participation on the production line, which produces up to 40 tons of products every hour, is minimized - only six people work here. Their tasks are to control the operation of automation and robots, as well as transport the product ready for shipment to the shipping warehouse.

The formed pallets are placed by KUKA on a machine that wraps them in polyethylene film. The number of layers is regulated depending on how and over what distance the packaged product will be transported.

In this warehouse, stacks of finished products can be stored several floors up to the ceiling. To prevent the product from spoiling, a constant temperature of about 6 degrees Celsius is maintained in the warehouse.

Loading a 20-ton truck with products from the warehouse takes an average of 10 minutes. Up to 8 trucks can be loaded at the same time. During the day, the production is able to ship up to 90 trucks of its products.

How is natural mayonnaise made?

It was possible to get acquainted with the technology of mayonnaise production using an interesting example: the visit of journalists and bloggers to the Nefisa plant coincided with the launch of the production of Mr.Ricco mayonnaise with avocado oil. For the Russian market, this is a novelty, but in Europe and America, turned on the principles of proper nutrition, a similar product has been on sale for several years.

The Nefis Group has a reputation as an innovator in the Russian market of sauces: in 2005, it was under the Mr.Ricco brand that sales of the first mayonnaise in Russia based on quail eggs began.

Mayonnaise on a quail egg has a special, light taste. In addition, quails are extremely rarely carriers of infectious diseases - the same salmonellosis. That is why the classic mayonnaise on a chicken egg is made from pasteurized dried yolk, and fresh yolks in liquid form are added to mayonnaise on a quail egg.

Quail eggs are a useful product: they contain vitamins of groups B, A and PP, amino acids, minerals important for the body, unsaturated fatty acids and lecithin. That is, mayonnaise on quail eggs is not only tasty, but also healthy. Let's just say, more useful than classic mayonnaise, on chicken eggs.

So, in 2017, Nefis picked up the already established global trend and was the first in Russia to start selling mayonnaise with avocado oil.

In 1998, the avocado was listed in the Guinness Book of Records as the most nutritious fruit in the world. Its fruits are rich in vitamin A and potassium, which are good for the heart. Avocados are also a source of healthy fatty acids, such as omega-3 and omega-6. Plus, it contains lecithin, phosphatins and amino acids.

In the system of "proper nutrition" avocado is one of the most popular products. Avocado often replaces butter. Avocados have up to 30% fat, but only 160 calories per 100 grams. For comparison: in butter there are as many as 717 calories in the same 100 grams - almost 5 times more than in avocados.

It will seem to someone that the phrases “healthy mayonnaise” or even “mayonnaise and proper nutrition” are oxymorons, absurdity. And yet, taking into account the use of avocado oil, it can be assumed that the new Mr.Ricco mayonnaise is really the most useful (or the least harmful - here it’s clearer for anyone) of all types of mayonnaise on sale.

No, of course, Mr.Ricco Organic mayonnaise with avocado oil is not a dietary product. This is a full-fledged, real mayonnaise, but with an extremely useful ingredient in the composition. And a light taste of avocado allows you to use Mr.Ricco mayonnaise both in traditional dishes, where you need a classic mayonnaise taste, and in culinary experiments - when you want to try something new. Some housewives add, as an experiment, a chopped apple in Olivier or olives in a vinaigrette.

Natural avocado oil is supplied to the production of Nefis from New Zealand. The supplier country was not chosen by chance - agricultural products from "green and clean" (the slogan of New Zealand) are famous for their environmental friendliness.

The remaining ingredients of Mr.Ricco mayonnaise with avocado oil are mainly Russian-made: egg yolk, mustard oil, vinegar, salt, spices - all this comes from different parts of the Republic of Tatarstan and other regions of Russia.

The bags are filled with mayonnaise, then spouts with a twisted stopper are soldered to them.

Ready, hermetically sealed package of mayonnaise looks like this:

The first industrial batch is ready! Mr.Ricco Russian mayonnaise with avocado oil is already sold in some stores, and will soon be available throughout Russia.

Sanitary regime and quality control

"Natural ketchups" and "natural mayonnaises" Mr.Ricco are prepared in perfectly clean, almost sterile conditions. The Nefis enterprise has a standard sanitary regime for this kind of production. On the entire territory you can ONLY be in dressing gowns or overalls, replaceable shoes or shoe covers.

In the sanitary inspection room, it is necessary to treat your hands with an antiseptic (chlorine solution) and walk on a rug soaked in a special disinfectant.

Employees who come into contact with ingredients or open product always wear headgear.

Preheated and carefully filtered air is supplied to all rooms where Mr.Ricco mayonnaises and ketchups are produced using powerful ventilation systems. Many production sites have ultraviolet lamps hanging from the ceiling - as you know, ultraviolet kills many types of microbes in the air. There are especially many UV lamps in the rooms where ingredients are handled and sauces are cooked.

In general, Mr. Ricco's "natural ketchups" and "natural mayonnaises" can be calm for the perfect purity.

Samples are taken from each batch of ketchup and mayonnaise for analysis. On "Stefan" there is a special faucet for this.

A new portion is sent to the laboratory.

For constant quality control of products at the Nefis enterprise, two production laboratories and a research center are equipped. Andrey Vladimirovich Kulikov, Deputy General Director of JSC "NEFIS-BIOPRODUCT" for Innovation and Implementation, admitted that even many European sauce manufacturers can envy the level of equipment of the laboratories of the "Nefis-BIOPRODUCT" group.

Matrix-I spectrometers from the American company Bruker are used to analyze product samples. Several million rubles were spent on the purchase of this equipment, but the price is 100% justified. Based on the ability of various products to absorb a part of the light spectrum of a certain wavelength, the spectrometer almost instantly determines the chemical composition and the amount of ingredients in the product with high accuracy.

The process takes no more than 30 seconds and allows you to control the quality of products even with huge volumes of continuous production. With simpler equipment, instead of 1 analysis on one device, you would have to do 6 different analyzes, and the procedure would take up to 30 minutes - during this time you can release and pack a whole batch of low-quality product, which, if any problems are identified, will then have to be completely disposed of.

The Nefis laboratory is also armed with manual and electronic refractometers and many other types of specialized equipment. For example, in the photo below - a special device that determines the density of ketchup by means of long and monotonous stirring in the flask.

People who make "natural ketchups" and "natural mayonnaises"

There are a lot of representatives of the fair sex among the workers of the plant. The girls are excellent at their job and skillfully manage complex equipment. And, despite the hard and responsible work, they manage to remain friendly and attractive.

conclusions

Ketchup and mayonnaise are products that are completely familiar to Russians, the most popular types of sauces, familiar from childhood. However, the production of these sauces from high-quality natural ingredients, without the addition of artificial thickeners, dyes and flavor enhancers, is a rather complicated and expensive task. Much of the cheap ketchup and mayonnaise available commercially is made using starch and artificial ingredients. This allows you to set a low price for the final product and have no doubt: people will buy without thinking about the naturalness of the ingredients and, as a result, about the health benefits and harm to the figure.

"Nefis" is one of the very few Russian manufacturers of high-quality and healthy "natural sauces" without the addition of "chemistry". Yes, Mr.Ricco ketchups and mayonnaises are not the cheapest, but both the taste and the quality justify the price.

When choosing ketchup for a barbecue or mayonnaise for a salad, you need to carefully study the composition: no starch means “natural”. Or you can take Mr. Ricco without hesitation - all sauces of this brand are definitely made without the addition of starch and "chemistry", as we were convinced during the reporting and tasting of the product.

What is called, note to the hostess: how to distinguish “natural ketchup” from “starch ketchup”? It is enough to conduct a simple experiment. Complex equipment is not required: a teaspoon of ketchup, an empty cup or glass, some water and a few drops of ordinary iodine, as well as a syringe or pipette.

The essence of the experiment is simple: as you know, reacting with iodine, starch acquires a bright blue hue. So we take some ketchup, add water. The difference is already noticeable - pectin-based ketchup dissolves in water, and starch-based ketchup sits at the bottom of the glass with a tight cork.

After adding water with a pipette or syringe, we drip iodine into the glasses.

As you can see, Mr.Ricco natural ketchup does not enter into any reactions - there is no starch in the composition, there is nothing to react to iodine. Red ketchup + brown iodine = dark red ketchup.

A much more interesting transformation occurs with starch ketchup. Ketchup almost instantly turns blue-black, only the sediment adhering to the bottom retains its red color.

A simple experiment from the elementary organic chemistry course will help expose unscrupulous manufacturers who do not indicate the presence of starch in their products. With the help of iodine, starch can be detected not only in ketchup and mayonnaise, but also in dairy products (yogurt, cottage cheese, cheese) and even in sausages.

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And although today on the shelves of the store its choice is huge, there is nothing tastier, healthier and better than what is done by oneself.

Home-made tomato ketchup differs many times from store-bought . Here is the indescribable aroma of real spices, amazing delicate taste and, most importantly - real quality, without the addition of various preservatives, dyes, thickeners and other additives.

Fans of fried potatoes, dumplings, spaghetti and pizza this popular sauce will be needed first. It is not at all difficult to do it, but on the contrary, it is very exciting. Not too time consuming.

If you have never tried making ketchup yourself at home before, then it's time to try it.

How to make ketchup

* We need 2.5 kg. tomatoes. The brightest flavor is obtained from tomatoes that have grown in the sun for the maximum time, and not stayed in the shade. They become sweet and fragrant because they have absorbed a lot of light.

* You will need two large apples. Absolutely any apples are suitable, but it is better if sweet and sour taste prevails.

* three medium bulbs,

* two and a half cups of sugar,

* half a tablespoon of salt,

* allspice black pepper (a few pieces),

* a tablespoon of vinegar 9%.

* carnation 5 inflorescences

* ground pepper

* cinnamon stick

See also: 10 most delicious barbecue sauces that are easy to make yourself

ketchup recipe

Making homemade ketchup with apples (Real Hines to taste)

1. Any tomato will do for homemade sauce. , but if the ketchup will be stored for a long time, then it is advisable to take selected tomatoes, without cracks and dents. Then ketchup will be better stored. Slice the tomatoes and put in a bowl.

2. Let's get to the apples. It is enough to rinse them thoroughly and remove the stalk, the skin is not peeled off and remains in place. Cut into small cubes and send to the pan with tomatoes. We send chopped onion there.

3. Put on the stove and cook until boiling. After that, boil on low heat for about 40 minutes. Don't forget to stir from time to time. The mass should thicken, since the liquid will boil away during this time, the onion and apple skins will become soft.

4. We remove our pan from the stove, and armed with a blender, we begin to actively break through the mass.

5. After our contents have turned into porridge, we will use a sieve in order to make the mass homogeneous and airy. After this action, our ketchup will look exactly the same as in the store, only its taste will be many times better.

6. We put our pan back on the stove and add sugar, salt and ground black pepper.

7. Now we need to add spices to the mass . So that they do not come across later in the finished ketchup, they need to be wrapped in gauze, making a small bag, and lowered into the pan.

8. Now turn on the slow mode on the stove and boil our mass for 40 minutes , stirring constantly, as due to the presence of sugar, it can burn.

9. Five minutes before the end, add vinegar.

10. We remove the control sample. We check how much we like our creation. If everything is in order and the taste of ketchup, cooked at home, inimitable, then you can roll it up.

Small jars or bottles are suitable for this. They just need to rinse thoroughly with soda, then sterilize. Do not forget to process the covers as well.

11. Turn the finished hot container upside down and cover with a warm blanket until it cools completely.

Ketchup made at home is absolutely safe, even small children can eat it. So cook, experiment and surprise your loved ones.