KETCHUP
It's the only ketchup recipe that I've ever had that stood up even close to as good as popular brands! It's different, but it's REALLY good! It's important to reduce this for a long time, like 4 hours or so. It will thicken just a bit as it cools.
Provided by DJFoodie
Categories Side Dish Sauces and Condiments Recipes
Time 4h20m
Yield 16
Number Of Ingredients 10
Steps:
- In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
- Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.
Nutrition Facts : Calories 51.2 calories, Carbohydrate 12.3 g, Fat 0.2 g, Fiber 1.3 g, Protein 1 g, Sodium 632.3 mg, Sugar 8 g
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
HOME CANNED KETCHUP
I regularly triple or quadruple this recipe. Keep in mind that this is a guide and the seasonings can be adjusted to your individual tastes. You can add less salt, more hot pepper or onion. Just keep things proportionate. It looks hard but I promise it isn't. It takes time but it is worth it. I work full time but still make...
Provided by Marie Holfeltz
Categories Spreads
Time 3h
Number Of Ingredients 9
Steps:
- 1. In a sauce pan, bring first 4 ingredients to a boil. Remove from heat, cover and set aside.
- 2. Cut your tomatoes into a large pan (I use a roaster because I make a huge batch at once)
- 3. Chop onion and pepper (any hot pepper will do, just adjust amount to accomodate heat)Add to tomatoes
- 4. On medium heat, cook vegetables until complete cooked down.
- 5. Put through a colander and make certain you get all the pulp you can
- 6. Pour juice and pulp back into large pan (why not, it's already dirty)Discard peelings and seeds
- 7. Add the sugar all at once and the salt a tsp at a time or to taste. You can add more if you like.
- 8. Cook the juice until reduced to roughly half the amount. Add strained vinegar mixture and continue cooking, at medium heat (you do NOT want this to scorch so be patient) until flavors come together.
- 9. At this point you can either continue to cook until reduced to thick, ketchup consistency OR you can use a starch product such as Ultra Gel to thicken the product. It is less time consuming and you end up with more ketchup and the flavor isn't affected.
- 10. Ladle into hot, clean pint jars and cap.
- 11. Water bath 15 minutes. Let cool and store in pantry
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