The rise of homemade zucchini ketchup: A winter staple rediscovered

There is no winter without at least one row of jars filled with homemade zucchini ketchup. At least that's how it is in my home. I love this sauce because it goes well with almost everything.

Homemade zucchini ketchup is incredibly popular. It seems to be one of the favourite preserves prepared with zucchini recently. Such homemade ketchup is a great alternative to store-bought ones, which usually contain a lot of sugar and other additives. Be sure to give it a try.

Preparing homemade zucchini ketchup will not cause anyone any major problems. And it's worth making because, in winter, it serves more than just as ketchup. It works great as a base for many sauces and a complement to meats, casseroles, sandwiches, etc.

Remember that when pouring hot ketchup into jars, you must ensure that the water used for pasteurizing the jars is also hot. Do not pasteurize hot preserves in cold water and vice versa - do not pasteurize cold preserves in hot water.

Ingredients:

                  
• 3 kg zucchini,
• 1 kg onions,
• 6 red peppers,
• 4 tablespoons salt,
• 600 g tomato paste,
• 2 teaspoons black pepper,
• 2 teaspoons sweet paprika,
• 2 teaspoons curry powder,
• 300 g sugar,
• 250 ml vinegar.

Preparation:

1. Wash the vegetables and peel the onions. Then, chop them finely.
2. Transfer the vegetables to a pot and sprinkle with 4 tablespoons of salt. Stir and set aside for around 1 hour.
3. After this time, start heating the mixture (do not drain the water). Cook the mixture for about 30 minutes.
4. After this time, set the vegetables aside to cool.
5. Once cooled, blend the mixture and add the tomato paste, pepper, curry powder, sweet paprika, sugar, and vinegar. Mix it all and bring it to a boil once again.
6. Pour the hot ketchup into sterilized jars. Close them tightly and place them in a pot with hot water. Pasteurize for about 15 minutes.