Tomato paste is a concentrated product of tomato paste, which is made from ripe red tomatoes through crushing, pulping, peeling, seed concentration, canning and sterilization. Here is a brief introduction to the production method of ketchup.

Ingredients of tomato sauce: 500g tomato, lemon 1 piece, 50g rock sugar.

The practice of ketchup:

1. Blanch the tomatoes crosswise in boiling water. Peel the scalded tomatoes and cut them into blocks.

2. Mash the diced tomatoes in a blender. Pour the mashed tomatoes into a small soup pot.

3. Ketchup and rock sugar in the pot. After the pot is boiled, turn to low heat and simmer until it is slightly sticky. Keep stirring in the middle to avoid sticking to the pot.

4. When it thickens into a "sauce" shape, squeeze in lemon juice and continue stewing for 2-3 minutes.

Preservation of tomato sauce:

1. Lemon is a good antioxidant and can prolong the shelf life of tomato sauce.

2. It is recommended to use a glass container with a lid when putting ketchup. The lid can be sealed and has high heat resistance. Rinse it with boiling water before use to keep the bottle dry.

When taking jam from the bottle, use a clean and waterless spoon and take as much as you want. After taking it out, close the bottle cap tightly.

4, homemade tomato sauce stored in the freezer, can be kept for 7 days.