@slava5id:

Славик Трофименко

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Region: UA

Monday 03 August 2026 17:00:32 GMT

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между_кадрами :

👍😁ок

2026-08-03 20:05:33

1

СЕРГЕЙ ВОЛКОВ :

красавчик, приятно смотреть!!!💯💯💯💯💯

2026-08-03 18:06:42

1

Полина Трофименко :

💕💕💕👍👍🥰🥰🥰

2026-08-03 17:27:15

1

Віктор Трофіменко :

🥰🥰🥰

2026-08-03 17:08:36

1

Alexey :

💪💪💪

2026-08-04 13:38:24

1

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Trying so hard to keep up 🤣

Trying so hard to keep up 🤣

Homemade Tomato Ketchup Recipe 🍅 Makes: ~7 pint jars (16 oz each) Prep time: ~2h 30m | Process (canning): 15m Ingredients: • 24 lb tomatoes (cored & quartered; ≈72 medium) • 3 cups chopped onions (≈4 medium) • 3 cups cider vinegar (at least 5% acidity) • 1½ cups granulated sugar • ¼ cup pickling salt • 3 Tbsp celery seeds • 4 tsp whole cloves • 2 cinnamon sticks, broken • 1½ tsp whole allspice • 1 tsp cayenne pepper Directions: 1. Tie celery seeds, cloves, cinnamon & allspice in cheesecloth to make a spice bag. 2. Bring vinegar + spice bag to a boil, take off heat, let steep 25 min. Discard bag. 3. In a large pot, combine tomatoes, onions & cayenne. Bring to boil, stir often. Reduce heat & simmer 20 min. 4. Add infused vinegar. Simmer until veggies are soft & mix begins to thicken (~30 min). 5. Strain the mixture (use sieve or food mill), pressing to extract liquid. Discard solids. 6. Return liquid to pot; add sugar & salt. Boil gently until volume is ~half & consistency is like commercial ketchup (~45 min). 7. Prepare jars & lids. Ladle hot ketchup into hot jars, leaving ½-inch headspace. Remove air bubbles, wipe rims, seal. 8. Process pint jars in boiling-water canner for 15 min (adjust for altitude). Cool 5 min, then remove from canner. Let sit 12-24h for seals. Enjoy your homemade ketchup! 🍅 #homemade #canning #tomatoketchup #Recipe

Homemade Tomato Ketchup Recipe 🍅 Makes: ~7 pint jars (16 oz each) Prep time: ~2h 30m | Process (canning): 15m Ingredients: • 24 lb tomatoes (cored & quartered; ≈72 medium) • 3 cups chopped onions (≈4 medium) • 3 cups cider vinegar (at least 5% acidity) • 1½ cups granulated sugar • ¼ cup pickling salt • 3 Tbsp celery seeds • 4 tsp whole cloves • 2 cinnamon sticks, broken • 1½ tsp whole allspice • 1 tsp cayenne pepper Directions: 1. Tie celery seeds, cloves, cinnamon & allspice in cheesecloth to make a spice bag. 2. Bring vinegar + spice bag to a boil, take off heat, let steep 25 min. Discard bag. 3. In a large pot, combine tomatoes, onions & cayenne. Bring to boil, stir often. Reduce heat & simmer 20 min. 4. Add infused vinegar. Simmer until veggies are soft & mix begins to thicken (~30 min). 5. Strain the mixture (use sieve or food mill), pressing to extract liquid. Discard solids. 6. Return liquid to pot; add sugar & salt. Boil gently until volume is ~half & consistency is like commercial ketchup (~45 min). 7. Prepare jars & lids. Ladle hot ketchup into hot jars, leaving ½-inch headspace. Remove air bubbles, wipe rims, seal. 8. Process pint jars in boiling-water canner for 15 min (adjust for altitude). Cool 5 min, then remove from canner. Let sit 12-24h for seals. Enjoy your homemade ketchup! 🍅 #homemade #canning #tomatoketchup #Recipe

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