Home Made Ketchup


Here is a recipe from Mother Earth News that I want to try.  So far, I haven’t honestly liked any homemade ketchup that I have ever tried…  But I am not ruling it out.  It had to start “homemade” at some time, right?


Classic Ketchup Recipe

Make this ketchup when tomatoes are at their summer best. Sweet, juicy  garden-fresh tomatoes are reduced to a gently spiced, lusciously thick  condiment. Your favorite purchased ketchup will never taste the same after you  sample this irresistible homemade version.


12 lb (6 kg) tomatoes
1 Tbsp olive oil
3 yellow onions, coarsely  chopped
3 small red bell peppers (capsicums), seeded and coarsely  chopped
4 cloves garlic, lightly crushed
1 cinnamon stick, crushed
1  Tbsp celery seeds
1 1/2 tsp whole allspice
1 1/2 tsp whole cloves
1/2  tsp peppercorns
1/2 tsp red pepper flakes
1 1/2 cups (12 fl oz/375 ml)  cider vinegar
2 Tbsp sugar
1 1/2 tsp salt

Makes 6 half-pint (8-fl  oz/250-ml) jars


Have ready hot, sterilized jars and their lids.

Blanch, peel, and core the tomatoes, then cut into quarters. In a large  nonreactive saucepan over medium-low heat, warm the olive oil. Add the onions  and peppers and cook until tender, about 5 minutes. Add the tomatoes and cook  until tender, about 30 minutes.

Meanwhile, place the garlic and the spices on a square of cheesecloth  (muslin), bring the corners together, and tie with kitchen string. In a small  nonreactive saucepan, bring the vinegar and cheesecloth bag to a boil over  medium-high heat, cover, and remove from the heat.

Pass the tomato mixture through a food mill into a clean nonreactive  saucepan. Discard the cheesecloth bag and pour all but 1/4 cup (2 fl oz/60 ml)  of the vinegar into the tomato mixture. Stir in the sugar and the salt. Bring to  a boil over high heat, reduce the heat to medium, and simmer, stirring often,  until the mixture is reduced by more than half and mounds slightly on a spoon,  45-60 minutes. Taste and adjust the seasoning with salt, sugar, and the  remaining vinegar.

Ladle the hot ketchup into the jars, leaving 1/4 inch (6 mm) of headspace.  Remove any air bubbles and adjust the headspace, if necessary. Wipe the rims  clean and seal tightly with the lids.

Process the jars for 10 minutes in a boiling-water bath. The sealed jars can  be stored in a cool, dark place for up to 1 year. If a seal has failed, store  the jar in the refrigerator for up to 1 month.

Read more: http://www.motherearthnews.com/real-food/homemade-ketchup-and-mustard-recipes-ze0z1206zsie.aspx#ixzz2VYQ3DTW8


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