Question

Is pumpkin really used for making tomato ketchup?And how?​

Answer 1

Answer:

Yes, Tomato ketchup is a condiment made by mixing concentrated tomato paste with water, sugar, vinegar, salt and seasonings. The tomato paste is typically manufactured using the “Hot Break” method. With this method, pulped tomatoes are heated to 200˚F (90˚C).

HOPE THIS WILL HELP YOU

Explanation:

MYSELF → ARYAN

Answer 2

Answer:

Cut the pumpkins in half. Scoop out the seeds and peel, removing any parts that are soft. Chop into pieces and put into a large preserving pan with the peeled, cored and chopped apples, coarsely chopped onion and peeled, trimmed garlic cloves.

Prepared pumpkins

Any parts of the pumpkin that are soft or starting to rot are remo.ved

Lightly toast the fennel, cumin, coriander and cardamom seeds in a small frying pan. Put with the remaining spices into a mortar and pestle or spice mill and grind to a fine powder. Add to the pan with all of the remaining ingredients, apart from the vinegar and sugar. Pour in just enough water to initially prevent the vegetables from catching. They will produce plenty of liquid as they start to cook.

Vegetables prepared for pumpkin ketchup

Put the pan over a moderate heat. Cover and cook gently, stirring from time to time, until the vegetables are soft and bro.ken up. Pa.ss the cooked vegetables through a food mill, or process to a smooth puree with a stick blender.

Add the sugar and vinegar and return the pan to a high heat. Cook, stirring continuously, until the mixture thickens. The sauce has a tendency to splutter, so it is advisable to use an oven glove or wrap your hand in a tea towel while stirring. The type of pumpkin you use will determine how much water is given up during cooking. You want to boil it until you have a homogenous sauce with no liquid separated from the solids. The consistency should be a little looser than you want it on the plate, as it continues to thicken as it cools after bottling.

Pumpkin ketchup

Using a funnel pour into sterilised, heated glass bottles or jars with rubber seals and vinegar-proof lids. Close immediately.

Once cold label and store in a cool, dark place. It will keep for a year or longer.

Makes about four 500ml bottles.