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Peel a squash, grate it and chop it finely. Peel a squash, grate it and squeeze the onion.
You need to chop the garlic on a board.
Put all the ingredients in a large pot with a thick bottom, cook on a medium heat until boiling, then reduce the heat and continue cooking for ten minutes, until the vegetables soften, stirring constantly.
Remove from the heat and mix everything, preferably with a mixer.
Return the pot to the heat, stirring frequently on medium heat, until the thin mixture thickens. The procedure takes about two hours.
To check if the ketchup is cooked, put a spoonful of the mixture on a plate, and your juice is ready if no liquid is drained from the mixture. Then pour it into sterile hot jars.
Sterilize by boiling in a water bath for about ten minutes. Allow to cool and store dry and cool.