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Ketchup is a favorite addition to fried foods.
We usually buy ketchup, but making your own ketchup at home has many benefits. You can control sweetness, acidity and even make the spicy version. This recipe for homemade ketchup is completely natural, no preservatives are added. For long-term use pasteurization is necessary. Pasteurization is done by heating jars with finished ketchup for 20-minutes, at a temperature between 80 and 90℃/176 and 194°F .
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