{"id":54,"date":"2008-04-01T00:36:57","date_gmt":"2008-04-01T07:36:57","guid":{"rendered":"http:\/\/cookwithlars.com\/cookbook\/sauces-stocks-marinades\/larss-ketchup\/"},"modified":"2018-01-17T08:09:04","modified_gmt":"2018-01-17T15:09:04","slug":"ketchup","status":"publish","type":"post","link":"https:\/\/cookwithlars.com\/ketchup\/","title":{"rendered":"Ketchup"},"content":{"rendered":"

A Little Personal History:<\/span><\/h2>\n
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 \ud83d\ude09<\/span><\/span><\/span><\/div>\n

Description:<\/span><\/h2>\n
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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.\u00a0<\/span><\/span><\/span><\/p>\n<\/div>\n

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Categories:<\/span><\/strong><\/span><\/div>\n<\/td>\n
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Sauce<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Servings:<\/span><\/strong><\/span><\/div>\n<\/td>\n
\u00bd quart<\/span><\/span><\/td>\n<\/tr>\n
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Time:<\/span><\/span><\/strong><\/div>\n<\/td>\n
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\u2013 Preparation: 2 Hour<\/span><\/span><\/div>\n
\u2013 Cooking: 1 Hour<\/span><\/span><\/div>\n
\u2013 <\/span><\/span>Refrigeration: 8 Hours<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Equipment:<\/span><\/span><\/strong><\/div>\n<\/td>\n
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1 quart cooking pot, wooden spoon, glass jars and tops, metal tongs, large baking dish, oven rack<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n
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Difficulty:<\/span><\/span><\/strong><\/div>\n<\/td>\n
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Easy<\/span><\/span><\/div>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n

Ingredients:<\/span><\/h2>\n