Tuesday, November 17, 2009

Home Made Ketchup

I made ketchup yesterday. The verdict is my 12 yr. old son loved it. We had fish sandwhich's and he ate gobs on each of his fish. My husband likes it, but says it's a bit to sweet for him. My other kids didn't care for it. They crinkled up their noses at it. I will probably mix the store bought with the home made and see if they will eat it that way. I have other recipes to try, too. One uses fresh tomatoes. 


The Menu:
Home Made Ketchup


The Original Recipe:
I got a ton of recipes on my thread I created yesterday at babycenter about home made ketchup, but I went with hillbillyhousewife.com where I had found a ketchup recipe there, too.


Excellent Home Made Ketchup (4kowboys via hillbillyhousewife.com)



6 ounce can no-salt-added tomato paste

1/3 cup tap water

2 tablespoons vinegar

1/4 teaspoon dry mustard

1/4 teaspoon cinnamon

1/4 teaspoon salt

1 pinch cloves

1 pinch allspice

1/8 cayenne pepper

1/3 cup brown sugar


This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.

To reduce the sodium content simply omit the salt.



The Way I Made It My Own:
I added a few things. I'm not good with "pinch's," so I added measurements. I also added and ingredient.

4 Kowboys Excellent Home Made Ketchup


6 ounce can no-salt-added tomato paste
1/3 cup tap water
2 tablespoons vinegar
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon onion powder
1/8 cayenne pepper
1/4 cup brown sugar
This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.

To reduce the sodium content simply omit the salt.

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