Ketchup
A Little Personal History:
I use ketchup so often yet hate the idea of preservatives, artificial flavors, colors, etc. Ergo, it was time to make my own. Here’s the end result and I’ll never go back to store bought again 😉
Description:
Ketchup, sometimes known as catsup or, in Australia/New Zealand, tomato sauce. It contains spices and a large amount of acid (I.e. vinegar).Ketchup is commonly used with deep fried foods, meat, and eggs. Ketchup is normally a table condiment, but it is also commonly used as an ingredient for meatloaf and barbecue sauce.
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Categories:
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Sauce
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Servings:
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½ quart |
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Time:
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– Preparation: 2 Hour
– Cooking: 1 Hour
– Refrigeration: 8 Hours
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Equipment:
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1 quart cooking pot, wooden spoon, glass jars and tops, metal tongs, large baking dish, oven rack
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Difficulty:
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Easy
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Ingredients:
- 1 ½ cups water
- 1 cup Tomato paste
- ¼ cup brown sugar
- ½ tablespoon ground allspice
- ½ cup cider vinegar
- 1 tablespoons salt
- ½ tablespoon black pepper
- ½ teaspoon ground cloves
Procedure:
- In a quart pot, heat water to a simmer and add tomato paste. Stir until well blended.
- Add all ingredients, stirring to desired consistency (30-60 minutes).
- Refrigerate overnight.
- Pour into hot sterilized 1-pint jars, leaving ½ inch of space at top and seal, but not tightly.
- In large baking dish over stove top heating elements, process for 40 minutes in boiling water bath. Add 5 minutes processing time for altitudes from 1,000 to 6,000 feet, and another 5 minutes if over 6,000 feet.
- Remove from the water bath with tongs and allow to cool on an inverted oven rack for 12 hours. Test the seal by pressing the center of each lid with your forefinger. If the inner lid does not move, remove the outer ring. Store in a cool, dry, dark place or refrigerator.
Advanced Preparation:
- Everything’s meant to be done in advance and stored for when needed.
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