Thursday, May 5, 2011

Ketchup for the Home Sewist




I do not fall into the category of those who consume large quantities of ketchup. Occasionally I'll dip something in ketchup, but if I were living alone (as if!), I could get by with one of those cute miniature glass bottles.





However, there are people in my household who consider ketchup to be something like soup. You have your soup (or ketchup), and then you have a few things on the side. My 2 year old affectionately calls it "bepup".





Of course you can buy ketchup. But making ketchup from scratch really appeals to the "do-it-my-selfer" mentality I picked up somewhere. Who am I kidding? I was born with it. [Speaking of the "independent" personality, child #4 inherited it. I feel grateful that I can relate to her, but frustrated that most of the advice I've read or heard is useless. The only thing that (sort of) helps is remembering to "live and let be" which keeps the battles royales to a minimum...Phew.]





On to the ketchup!





The recipe:





46 oz. tomato juice


2T allspice


1/4 c. vinegar


1 tsp. onion powder


1/4 c. honey


1/4 tsp. salt





How to do it:





1. Mix all ingredients in a large pot.


2. Simmer on low heat, stirring occasionally, until liquid has been reduced by about half. You'll know it's done when it's the consistency of ketchup.


3. Pour into containers when cool.





It's incredibly easy!





Some notes:


1. This ketchup is stronger and less sweet than commercial varieties. For milder ketchup, use less allspice.


2. I use far less honey than called for (I just drizzle some in). Regular sugar will work just as well too, if you're not trying to avoid sugar.


3. Canning is optional. I use quaint canning jars and refrigerate them.


4. The Texan mentioned she uses the crockpot for an even more hands-off approach.



5. Note that all amounts are approximate. Ketchup recipes abound and they are all different.




6. I've used tomatoes instead of tomato juice. This is especially good to do when your garden is overflowing with ripe tomatoes. Just remove the skins and seed pulp. If you leave the seeds in, it will be fine, but will have a salsa feel to it.


7. For the sake of my eldest, who has food allergies, I have a tiny jar I use for traveling.

Here's the recipe in French, for my francophone reader(s). Hi, Karine!

1.36 L jus de tomate
12 gr piment de la Jamaïque
60 gr/60ml vinaigre
2.4 gr poudre d’oignon
85 gr miel
1.5 gr sel

3 comments:

  1. you are the best! thanks! (I'm not much of a ketchup eater either, but everyone else in the family is of the "soup" persuasion... we buy a lot of ketchup!).

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  2. that's amazing. thanks for sharing. My boys eat gobs of ketchup...

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  3. Thank you :-) And thanks for converting into metric ;-)

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