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Julimac
Farmgirl in Training
17 Posts
Julie
Omaha
NE
USA
17 Posts |
 Posted - Jul 20 2011 : 3:07:29 PM
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3 lbs fresh romas, peeled and chopped
1/2 med yellow onion, chunked
2 garlic cloves, whole
1/2 cup cider vinegar
1/4 cup sugar
one 2" stick cinnamon
2 tsp yellow mustard seed
1 tsp cumin seeds
1 tsp whole cloves
1/2 tsp celery seeds
6 black peppercorns
1/2 tsp dry mustard
1/2 tsp cayenne (or to taste)
1/2 tsp salt
Put the tomatoes and juices in a blender. add the onion and garlic and blend until smooth.
Pour through a fine strainer, pressing on the solids with the back of a spoon.
Discard or compost the solids
In a large pot over med low heat bring to a simmer. Lower the heat and cook, stirring occasionally, until the mixture is reduced by half and beginning to thicken, at least an hour.
Meanwhile in a small saucepan over med heat, bring the vinegar, sugar, cinnamon, mustard seed, cumin, cloves, celery seed, peppercorns, dry mustard cayenne, and salt to a boil. Stir to dissolve the sugar, turn off the heat and let it sit while the tomatoes continue to reduce. When the tomatoes are reduced by half, strain the spice infused vinegar into the tomatoes, discarding the spices. Continue to simmer the ketchup, stirring often, until thick, 20 to 30 min more. Taste for salt and spice, adjust to your liking. Transfer to a jar and seal. The ketchup will keep, refrigerated, for 2 to 3 month.
Note: The ketchup will taste sweeter, bt less salty, when it is hot than it will after chilling, so use a light hand with the salt initially.
From : DIY delicious by Vanessa Barrington
"sometimes it's easy to be myself....sometimes it's better to be somebody else...." |
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Homemade Ketchup Recipe Needed
