Several years ago I stumbled upon the idea of making my own ketchup. I don't make it every year, but sometimes I feel like I just want a nice cross between my dear Great Grandma's Chile Sauce and ketchup for dipping. I also am in the middle of a lower glycemic diet program and my focus has been to cut sugar and added chemicals out of my diet. So...homemade ketchup it is. Not to be confused with the high fructose corn syrup, salt and vinegar mono-dimensional sauce used in most American food. Baked Lowfat French Fries...Homemade Perfect are amazing dipped in this sauce. This has good depth and a lot of flavor. I think you'll be pleasantly pleased with it's result.
Chef Tess' Homemade Ketchup
2 # 10 cans organic tomato puree (those are the big ones found at warehouse stores)
3 large onions, 1 1/2 lb puree (in blender)
1/2 cup minced garlic, puree (in blender)
1 tsp cinnamon
1T black pepper
1 tsp ground clove
1 tsp ground allspice
2 tsp ground celery seed
1 cup brown sugar or 1/2 cup honey or stevia to taste (after cooking)
1 cup Braggs Apple cider vinegar
2 T sea salt
2T smoked paprika
1 tsp Cayenne
In a two gallon pot, combine and simmer over a very low heat for 2-3 hours until very thick. May puree and strain until desired consistency. Yield 6-8 pints, depending on how thick you like it. Put in sterile jars. Seal the jars. Put in a boiling water bath 10 minutes. If this is your first time home canning, please see: Home Canning Safety 101 for more details.
There you go.Always My Very Best,
Your Friend Chef Tess
I just found your blog, and I have to say, I think Im in love! This stuff is so cool! I cant wait to try your decorative breads and bread painting techniques...... and now I know how to make ketchup!
ReplyDeleteHooray Chef Tess!!!
Sounds Delicious! I am a HUGE Ketchup Fan, and SO appreciate a more healthy alternative! Thank you!!
ReplyDeleteSounds delicious!! I am a HUGE ketchup fan, and SO appreciate this healthier option!! Thank you!
ReplyDeleteConsider it DONE!! Thank you!
ReplyDeleteConsider it DONE! Thank you!
ReplyDeleteHey, is it possible to get it to thick? I went to a home canning class at our local extension office and they said that if it's to thick then the 'heat coils' (I'd never heard that term before) couldn't permeate throught the entire jar and get right temp to prevent botulism. So just wondering if I cook it too thick then would there be a problem? And how thick is 'to thick'? Hmmm... BTW, I found after coming home from the class that some of the things that the instructor couldn't answer, you could - AND your answers matched up with other extension offices from different universities!
ReplyDeleteIt's not a problem for botulism if you can it right away with sterile jars, as the simmering for 2-3 hours more than kills botulism spores from the get-go. I would not just add the ingredients together and not cook it before canning it, even with this proper Ph. I have not had a problem getting it too thick, but if you are worried, you may use the same cooking time you would use for thick pumpkin puree in your pressure canner. High altitude you will also need to add 5 minutes to the boiling time if you can it up in Utah. Love you!!
ReplyDeleteOne more random question. How many cups are in a #10 can of pureed tomatoes. Can I just throw some of my home canned tomatoes in the blender and substitute?
ReplyDeleteCan I just say... OH MY YUMM!? I made this on Sunday. BTW, there are 12 1/2 c in a #10 can. I used last years bottled tomato chunks, drained them and strained out the seeds...to equal the desired amount of pureed tomatoes. Steph, this is delish! Going to make some killer sloppy jo out of it. Thanks for sharing! 10 bottles!
ReplyDelete