Tuesday, April 17, 2012

Homemade Ketchup

(c) 2012 by Tom King

If you ever wanted to try making your own homemade ketchup (or catsup if you'd druther) without all those alphabetical ingredients in it, here's a recipe that lets you lose the vinegar and the polysorbate idunnowhatnheckizzinhere. 

Best of all there's no cooking involved unless you want to make a really big batch and put it up in Mason Jars for the winter. You can make this with fresh garden tomatoes by peeling, seeding and whizzing up your tomatoes into a sauce and using the fresh sauce seasoned or unseasoned. The ketchup is pretty well seasoned already.

Pour into a mixing bowl the following:
  • 2 cups tomato sauce
  • 2 ½ tsp salt
  • 2 ¼ tsp onion powder
  • ¼ tsp cumin
  • ¼ tsp oregano
  • ½ tsp paprika
  • ¼ tsp garlic powder
  • ½  tsp soy sauce (to make it healthier use 1 tsp Braggs Liquid Aminos)
  • 3 tbsp pineapple juice
  • 4 tbsp lemon juice
  • 8 tbsp honey

Mix it all up, pour it into jars and store in the refrigerator. You can use the water bath canning process to seal the catchup in Mason Jars if you're making a large batch and want it to last a while. Just make sure to follow directions.  The jars full of ketchup should be boiled without lids for 5 minutes at seal level to 3000 feet, 10 minutes from 3000 to 6000, 15 minutes from 6000 to 8000 and 20 minutes at 800 to 10,000 feet.  Any higher than that and you probably shouldn't be boiling stuff and using up the oxygen.

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