6 best zucchini ketchup recipes for the winter
The long-awaited season for the ripening of vegetables has come. Most housewives try to take advantage of rich harvests and low prices for various vegetables in order to make as many winter preparations as possible. For processing a large number of tomatoes, experienced chefs have long mastered the methods of making homemade sauces, but many are not familiar with the recipe for ketchup from zucchini for the winter.
Taste features of zucchini ketchup
Making preparations for the winter, each housewife always uses seasonings, herbs and spices, based on the taste preferences of the family and loved ones.
For the preparation of ketchup based on zucchini, various flavors and vegetables are also used.
Rules for serving to the table
Due to its delicate taste, the sauce is suitable not only as an additional seasoning for meat, vegetable and fish dishes, but also as a separate snack.
What is required for cooking
To prepare delicious ketchup, it is enough to use the general rules for winter preparations.
- For canning, you will need glass containers and seaming lids. Banks are carefully examined for chips and damage, then washed and sterilized in a convenient way.
- It is best to choose a saucepan that is wide, with low sides. In this case, excess moisture will evaporate faster, and the sauce will acquire a thick consistency.
Cooked ketchup is best kept in small jars to prevent spoilage in an open container..
Preparation of the main ingredients
Before starting cooking, the ingredients should be prepared.
Preparation rules:
- Zucchini are washed under running water and cleaned of skins and seeds.
- Next, the vegetables are chopped in a convenient way. Zucchini can be minced, grated or chopped in a blender.
- Additional ingredients for ketchup are also prepared.
If fresh tomatoes are added to ketchup, then it is recommended to remove the skin from them, or wipe the vegetables through a fine sieve.
Recipes and sequence
There are several ways to prepare squash ketchup for canning for the winter.
Traditional recipe
To make a traditional zucchini and tomato sauce, you will need:
- fresh zucchini - 2 kg;
- fleshy tomatoes - 1500 g;
- root vegetables of carrots and onions - 300 g each;
- head of garlic;
- vegetable oil - 200 ml;
- salt - 70 g;
- sugar - 100 g;
- spices and seasonings are selected based on taste preferences;
- table vinegar for conservation - 30 ml.
Cut the ingredients for the sauce into small pieces. Fry tomatoes with onions and carrots in vegetable oil for 10-15 minutes, then add garlic, zucchini and spices. The vegetable mixture is stewed over low heat until thick. As soon as the ketchup has thickened, vinegar is poured into it, mixed with salt and sugar and passed through a fine sieve.
The prepared sauce is placed in prepared containers.
A simple way to harvest for the winter
To prepare the sauce in a quick way, use tomato paste instead of tomatoes. For 1 kg of vegetables, add 500 ml of pasta. Otherwise, the recipe does not differ from the previous one.
With onion
To make the taste of the sauce more intense and bright, add 500 g of onions to 1 kg of zucchini. Vegetables are peeled, chopped, seasoned with sugar and salt, and the mixture is left for 6-8 hours. After that, the ingredients are seasoned with spices and boiled until they become thick.
The finished ketchup is placed in containers and sterilized.
With garlic and herbs
In a traditional zucchini ketchup recipe, you can add a whole head of garlic and a bunch of herbs. This sauce will appeal to kebab lovers.
With hot sauce
To add a spicy flavor to the dish, chili sauce is added to the squash ketchup instead of tomato paste.
With Korean seasoning for carrots
For lovers of Korean pickles, instead of spices and herbs, seasoning for Korean dishes is added to the sauce.
Duration and storage conditions
The shelf life of the blanks differs from the preparation method. If the winter preparation is prepared according to all the rules and sterilized, then you can store a container with vegetable sauce for up to 2 years.
Without heat treatment, canned food is stored in the refrigerator for no more than 3-4 months.
