KETCHUP

Eddie Jordan

By
@EDWARDCARL

By making your own KETCHUP, you can reduce the amount of salt, as well as eliminating additives. Stored tightly covered in the refrigerator, the ketchup will keep well for about two weeks. If you want add 1/2 teaspoon red pepper flakes and 1 tablespoon cocoa powder. this gives it a different taste.


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Comments:

Serves:

Makes 4 pints

Prep:

20 Min

Cook:

1 Hr 5 Min

Method:

Canning/Preserving

Ingredients

12 large
ripe tomatoes peeled, coared, seeded and chopped
2 medium
yellow onions chopped fine
4 Tbsp
dark brown sugar
3
cloves garlic minced
1 large
or two medium bay leaves
1/4 tsp
celery seed
1/4 tsp
ground allspice
1/4 tsp
cinnamon
1/8 tsp
ground cloves
1/3 c
cider vinegar

Directions Step-By-Step

1
Place tomatoes and onion in a large heavy saucepan. Set over moderate heat and cook, covered stirring often soft about 20 to 25 minutes.
2
Remove the vegetables, then put them through a food mill back into the saucepan, Discarding any solids left in food mill.
3
Stir in the brown sugar, garlic, bay leaf, celery seeds, allspice, cinnamon, cloves, and vinegar, and bring to a boil over moderate heat, adjust the heat so that the mixture bubbles gently, then simmer, uncovered stirring often, until it has the consistency of ketchup 35 to 40 minutes. AT THIS POINT REMOVE THE BAY LEAF
4
Store tightly covered in the refrigerator. Makes about 2 cups.

About this Recipe

Course/Dish: Spreads
Main Ingredient: Vegetable
Regional Style: American