2 Homemade Ketchup Recipes – Home Canned and Lacto-Fermented Find more on: http://ift.tt/1nr27gs
My youngest loves ketchup. I think he could almost live on salsa and ketchup, if I’d let him. This year we’ve turned roughly 130 pounds of tomatoes into salsa, and around 60 pounds into ketchup. When I make homemade ketchup, I generally use it as a means to use up all the odds and ends of tomatoes rolling around, such as excess cherry tomatoes or slicing tomatoes that have split. I’ll put a pot on the back of the stove and keep measuring tomatoes into it over a day or two, slowly cooking them down while I’m working on other projects in the kitchen. (You could also use a slow cooker or InstaPot.) The taste of this recipe is similar to a popular national brand – no big range of added spices – but like most home processed products, the flavor is richer and deeper. You can really taste the fresh tomatoes, onions and garlic.
The key ingredient to this homemade ketchup is patience. To get a nice, thick ketchup without adding any thickeners, you need to cook it down slowly. Early on, you can keep the heat a little higher and simply stir frequently, but as the sauce gets thicker, you need to keep the heat lower as it will be more prone to scorching and bubbling all over the place. Because I save my paste tomatoes for salsa, I usually use juicier tomatoes for this recipe and more of them. Paste tomatoes will cut cooking time and you can use less of them.
Homemade Tomato Ketchup Recipe for Canning
Ingredients
Tomatoes – about 25 lbs paste tomatoes or 30 pounds mixed tomatoes (cherry tomatoes are fine)
1 cup onions, finely chopped
1 teaspoon salt (optional)
1 cloves of garlic, minced
1 teaspoon black pepper
1/2 teaspoon cayenne pepper
1 cup cane sugar (white or brown)
1 cup apple cider vinegar
Directions
Core and quarter tomatoes and place them in a heavy bottom pot (or pots) or slow cooker on low/medium heat, stirring frequently. Cook until soft and run through a food strainer, food mill or chinois to remove seeds and skins, or cook down until volume is roughly half of original volume and then run through food strainer, food mill or chinois. As I mentioned, I usually make this while working on other things, so I do my straining when time allows.
Continue cooking tomato puree until volume is roughly 1/4 of original volume. Add remaining ingredients, cook until onion and garlic are soft. Puree with hand blender or food strainer, or leave lumpy – your choice. Cook on low until desired consistency is reached.
While the homemade ketchup is cooking down, prepare your canner, jars and lids. Lids should be kept in warm (not boiling) water. Water bath canner should be filled enough to cover your jars with two inches of water. Jars should be sterilized and kept hot. I run mine through the dishwasher. Some people heat them in their canning water or in a warm oven.
Ladle into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until finger tight. (Air exits from above the food during processing to leave a vacuum behind, and the vacuum creates the final seal, not you. Just FYI to those who are new to this.) Process for 15 minutes in a water bath canner. Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top. After jars are cool, check seals. Refrigerate jars (if any) that did not seal and use them first. Makes around 9 cups for me when I cook it to the thickness we like.
- Tomatoes – about 25 lbs paste tomatoes or 30 pounds mixed tomatoes (cherry tomatoes are fine)
- 1 cup onions, finely chopped
- 1 teaspoon salt (optional)
- 1 cloves of garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup cane sugar (white or brown)
- 1 cup apple cider vinegar
- Core and quarter tomatoes and place them in a heavy bottom pot (or pots) or slow cooker on low/medium heat, stirring frequently.
- Cook until soft and run through a food strainer, food mill or chinois to remove seeds and skins. Return puree to pot and continue cooking tomato puree until volume is roughly 1/4 of original volume.
- Add remaining ingredients, cook until onion and garlic are soft. Puree with hand blender or food strainer, or leave lumpy – your choice.
- Cook on low until desired consistency is reached.
- While the homemade ketchup is cooking down, prepare your canner, jars and lids. Lids should be kept in warm (not boiling) water. Water bath canner should be filled enough to cover your jars with two inches of water. Jars should be sterilized and kept hot.
- Ladle ketchup into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until finger tight. Process for 15 minutes in a water bath canner.
- Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top.
- After jars are cool, check seals. Refrigerate jars (if any) that did not seal and use them first.
Lacto-Fermented Homemade Ketchup Recipe
Recipe reprinted with permission from Traditional Cooking School by GNOWFGLINS
Ingredients
- 12 ounces organic tomato paste (no salt added)
- 1/4 + 1/8 cup water (5 tablespoons)
- 1/8 cup whey (or water)
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4-1/3 cup maple syrup or honey
Directions
In a medium sized bowl, whisk together all ingredients. Pour sauce into a storage container (such as a pint mason jar). Cover and leave at room temperature for two days. Move to the fridge.
Wardeh said she kept an unopened jar in the back of her fridge for 6 months. An opened container would have a shorter shelf life. If you use water instead of whey, double the salt or use a non-whey culture (not both). The whey referred to in the recipe would be obtained by straining live culture yogurt or milk kefir. If you don’t have whey, you can substitute sauerkraut juice from live kraut or other cultured vegetable juice, or kombucha. This will change the flavor, so feel free to experiment and see which flavor you like best.
Lacto-Fermented Ketchup 2016-07-20 19:49:59 Simple fermented ketchup recipe for a probiotic punch. Write a review Save Recipe Print 440 calories 104 g 0 g 2 g 15 g 0 g 491 g 1390 g 77 g 0 g 1 g Nutrition Facts Serving Size 491g Amount Per Serving Calories 440 Calories from Fat 17 % Daily Value * Total Fat 2g 3% Saturated Fat 0g 2% Trans Fat 0g Polyunsaturated Fat 1g Monounsaturated Fat 0g Cholesterol 0mg 0% Sodium 1390mg 58% Total Carbohydrates 104g 35% Dietary Fiber 15g 58% Sugars 77g Protein 15g Vitamin A106%Vitamin C125% Calcium18%Iron61% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients- 12 ounces organic tomato paste (no salt added)
- 1/4 + 1/8 cup water (5 tablespoons)
- 1/8 cup whey (or water)
- 2 Tablespoons apple cider vinegar
- 1/4 teaspoon mustard powder
- 1/4 teaspoon cinnamon
- 1/8 teaspoon cloves
- 1/8 teaspoon allspice
- 1/8 teaspoon cayenne
- 1/2 teaspoon salt
- 1/4-1/3 cup maple syrup or honey (You could even add a bit of molasses.)
- In a medium sized bowl, whisk together all ingredients. Pour sauce into a storage container (such as a pint mason jar). Cover and leave at room temperature for two days. Move to the fridge.
Why Make Probiotic Ketchup?
Did you know that our gut is often referred to as “our second brain”, and is a major part of our immune systems? Instead of popping a probiotic pill, how about incorporating live culture (probiotic) foods into what we eat every day? As you can see from the recipe above, it doesn’t have to be complicated. In her book The Complete Idiot’s Guide to Fermenting Foods and her e-books and e-courses, Wardeh and the GNOWFGLINS crew make fermenting easy and delicious. I have yet to try a recipe of hers and have it taste nasty – honest! She’s my go-to person when I have questions about this sort of thing. If you’d like to learn more about her Lacto-Fermentation E-book, click here or on the image below. If you purchase through my site, I receive a commission and you get a great product from people I trust. Thank you!
Thank you for visiting, and don’t forget to Pin and Share.
You may also enjoy:
- Pickle Relish Sweetened With Honey
- No Canning Required Dill Pickles
- Home Canned Salsa That Tastes a Lot Like a National Brand – Except Better
The post 2 Homemade Ketchup Recipes – Home Canned and Lacto-Fermented appeared first on Common Sense Homesteading.
This Article Was Originally Posted at commonsensehome.com Read The Original Article HereArticle Source Here: 2 Homemade Ketchup Recipes – Home Canned and Lacto-Fermented
No comments:
Post a Comment