Tomato Ketchup (3) Colection
heirloom tomato ketchup 
tomato ketchup 
tomato ketchup 
 
 
 
 
tomato ketchup without sugar 
 
"almost all homemade ketchup recipes contain sugar, because they are 
attempting to taste like commercial ketchup. the first recipe below is the 
only one that i found that didn't call for added sugar. the second recipe 
only calls for 7 tbsp sugar, so it might be easy to omit the sugar from. 
all of the others call for at least a cup of sugar. you could try using 
sugar substitute or omitting the sugar altogether from any of these 
recipes. however, without some sort of sweetener, your final product isn't 
going to taste like what comes out of the bottle." 
 
phaed 
 
heirloom tomato ketchup 
 
>from phaedrus, finder of lost recipes 
http://www.hungrybrowser.com/phaedrus/m070902.htm 
 
peel 4 quarts tomatoes and place in a kettle with 2 quarts vinegar, 6 
chopped red peppers, 4 tablespoons salt, black pepper, 2 tablespoons dry 
mustard, and 3 tablespoons allspice. boil for 4 hours until thickened. 
bottle, seal, and serve as a condiment for meat and fish. 
 
 
 
tomato ketchup 
 
10 lb.  tomato, dead-ripe
1   red bell pepper, seeded and chopped
4 large  onions, chopped
1-1/2 cup  cider vinegar
2   garlic cloves, crushed [peeled]
1 tsp  peppercorns
1 tsp  whole allspice
1 tsp  whole cloves
5   cinnamon sticks
1 tsp  celery seed
1/2 tsp  dry mustard
1/4 tsp  cayenne
4 Tbsp  brown sugar, packed firm [substitute is available for this]
3 Tbsp  granulated sugar [splenda sugar substitute available for this]
1 tsp  salt
 
cut tomatoes in quarters and puree them in food processor along with bell 
pepper. strain puree through a coarse sieve to remove skins and seeds. 
(you can dump the puree into a colander and work it through with your 
hands until there is nothing left in the colander but a dryish pulp of 
skins and seeds.) now puree onions, combine with tomato and pepper puree, 
and pour into a large stainless steel or enameled kettle. cook and stir 
occasionally over low heat until it is reduced by about a third and is 
considerably thicker. 
 
meanwhile put garlic, peppercorns, allspice, cloves, cinnamon, and celery 
seed into the vinegar in a small pot and simmer covered for 1/2 hour to 
steep spices in the vinegar. pour about half the spiced vinegar through a 
tea strainer into the thickened tomato mixture. stir. also add sugar [or 
substitute], mustard, cayenne, and salt at this point. 
 
here is where the tasting comes in. you can adjust any of these 
ingredients to suit you. you can add more spiced vinegar. or a little 
plain vinegar. more or less sugar [or substitute], mustard, cayenne [ouch! 
hot!]. just sort of tinker with it. cook it some more, stirring often, 
until it looks like catsup should look. taste and adjust again. you may 
notice that it looks slightly curdled. not to worry. hit it a lick in the 
food processor. smooths right out. pour into sterile jars leaving 1/8" of 
head space. process in a boiling water bath 15 minutes 
 
[ ] notations by nita holleman 
 
end of what i got from uncle phaedrus, finder of lost recipes 
 
resource: http://www.hungrybrowser.com/phaedrus/m070902.htm 
 
 
 
tomato ketchup 
with or without sugar 
 
24 lb.  ripe tomatoes
3 cup  chopped onions
1/4 tsp  ground red pepper (optional)
3 cup  cider vinegar
4 tsp  whole cloves
3 stick  cinnamon, crushed
1-1/2 tsp  whole allspice (optional)
3 Tbsp  celery seeds
1-1/2 cup  sugar or splenda (good sugar substitute)
1/4 cup  salt
 
yield: 6-7 pints 
 
wash tomatoes. dip in boiling water for 30 to 60 seconds or until skins 
split. dip in cold water. slip off skins and remove cores. 
 
quarter tomatoes into 4-gallon stock pot or a large kettle. add onions and 
red pepper (optional -- to taste). bring to boil and simmer 20 minutes, 
uncovered. cover, turn off heat and let stand for 20 minutes. combine 
spices in a spice bag and add to vinegar in a 2-qt. saucepan. bring to 
boil. remove spice bag and combine vinegar and tomato mixture. boil about 
30 min. put boiled mixture through a food mill or sieve. return to pot. 
add sugar (or splenda) and salt, boil gently, and stir frequently until 
volume is reduced by one-half or until mixture rounds up on spoon without 
separation. using a wide mouthed funnel, fill pint jars, leaving 1/8-inch 
headspace. adjust lids and process in a boiling water bath for 20 to 25 
minutes (higher altitudes above 6000 feet, longer -- check with your 
county agent). 
 
-- 
(ID: 10808) Mirror: rec.food.recipes: Sun, Sep 21, 2003


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