Answer:
Making your own ketchup may seem a bit over-the-top, but it's worth it. It's smooth to do, and homemade is so much more delicious than supermarket variety, which are loaded with corn syrup.
1 (28-oz) can total tomatoes in purée
1 milieu onion, chopped
2 tablespoons olive oil
1 tablespoon tomato join
2/3 cup packed see brown sugar
1/2 cup cider vinegar
1/2 teaspoon salt
Purée tomatoes (with purée from can) within a blender until smooth.
Cook onion in grease in a 4-quart solid saucepan over moderate heat, stirring, until softened, roughly 8 minutes. Add puréed tomatoes, tomato paste, brown sugar, vinegar, and saline and simmer, uncovered, stirring occasionally, until very tacky, about 1 hour (stir more frequently toward wrap up of cooking to prevent scorching).
Purée ketchup in 2 batch in blender until smooth (use care when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).
Cooks' file:
Ketchup can be chilled up to 3 weeks.
Makes about 2 cups.
sure!
i get this off the internet so you may want to trust someone who's made it beforehand.. anyway..
INGREDIENTS:
1 peck tomatoes (approximately 8 quarts)
1/2 cup sugar
2 tablespoons dry mustard
1 tablespoon ground allspice
2 cups cider vinegar
3 tablespoons salt
1 tablespoon black pepper
1 teaspoon ground cloves
PREPARATION:
Select pious, ripe tomatoes. Scald and strain through a coarse sieve to remove seed and skin. Measure 1 gallon. When the tomatoes become cold attach the remaining ingredients. Let simmer slowly for 3 hours.
Pour into hot sterilized 1-pint jars and stamp. Process for 15 minutes in boiling hose down bath. Add 5 minutes processing time for altitudes from 1,001 to 6,000 foot, and another 5 minutes if over 6,000 feet.
A basic ketchup:
One 6oz can tomato attach
1/4 cup boiling hot water
2 tbsps. vinegar
maple syrup or jaggery
pinch of saline
spices
A chilli ketchup:
A 6oz. can of tomato paste
1/4 cup river
2 tbsps. apple cider vinegar
1/4 tsp. Mrs. Dash salt-free lemon pepper seasoning (or salt)
3/4 tsp. cayenne (chilli) powder
1/8 tsp. ginger powder
1/4 tsp. garlic powder (or 1/2 tsp fresh garlic made into a fine paste)
pinch of powdered mace (javithri)
1/8 tsp. onion powder
1 clove finely powdered
1.5 tbsp. maple syrup
Method
1. Heat the water contained by the microwave for 30 seconds until it boils.
2. Put the tomato cement in a microwave sheltered bowl, add the hot wet and the rest of the ingredients. Whisk it all together.
3. Taste and adjust spice/seasonings, microwave on giant covered for two minutes. Let it cool down a bit, then spoon it into a squirt bottle or into a jar.
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