Ketchup practice:

Ingredients: tomatoes, 2500g.

Accessories: high-alcohol liquor, 25ml.

1. Wash tomatoes for later use.

2. Wash the bottles in advance, control the moisture, and rinse them one by one with high-alcohol liquor (wine can be poured into one bottle and then into another).

3. Peel the tomatoes, break them into small pieces and put them in a bottle, not too full. If it is a small bottle, break it into small pieces and pour it into the bottle through the funnel.

4. Tighten the cover.

5. Put cold water in the pot, and the water is 1/2 bottles high. Cook for 30 minutes.

6. Let it stand for 30 minutes after cooking, then take it out and tighten the lid again. Because the heat expands and contracts, the lid will loosen when cooking, so check it, or the lid will break if it leaks. )

7. This is cooked tomato sauce. Put it in a ventilated place, cool it thoroughly, put it in a box and keep it in the basement. It's okay to keep it for one or two years, but we usually destroy it in one year. The key to making ketchup is to keep the bottle clean, do not get oil, and cover it tightly to avoid leakage.