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Garden Gate:  Homemade Ketchup  |
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asnedecor
True Blue Farmgirl
1054 Posts
Anne
Portland
Or
USA
1054 Posts |
 Posted - Aug 16 2006 : 08:24:05 AM
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As my tomatoes start to get ripe I am looking for a homemade ketchup recipe. The one I used last time was from the Joy of Cooking cookbook. It was ok, but am looking for a better one - maybe one with less peppers in it and more on the slightly sweet side. I will have plenty of tomatoes and onions for this - I really overplanted this year. Anyone got a good recipe?
Anne in Portland
"Weeds are flowers too, once you get to know them" Eyeore from Winnie the Pooh
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Aug 16 2006 : 08:56:42 AM
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I don't have a tried and true recipe, but I'm planning on making ketchup too because I'm tired of not being able to find ANYTHING without high fructose corn syrup as a major ingredient. Here is a link to a plethora of ketchup recipes, including banana ketchup! I think I'm going to try the one listed simply as tomato ketchup. Thanks for the heads up on the Joy of Cooking recipe, I probably would have used that one otherwise.
http://homecooking.about.com/library/archive/blcon13.htm
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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sunshine
True Blue Farmgirl
4877 Posts
Wendy
Utah
USA
4877 Posts |
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Aug 16 2006 : 09:07:56 AM
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I've never had it, Sunshine, but I read the recipe and I can't imagine it tasting good in any way. I just don't think one should put bananas and tomatoes in the same pot!
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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sunshine
True Blue Farmgirl
4877 Posts
Wendy
Utah
USA
4877 Posts |
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Nancy Gartenman
True Blue Farmgirl
9093 Posts
Nancy
West Seneca
New York
USA
9093 Posts |
Posted - Aug 16 2006 : 10:14:36 AM
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MAYBE THE BANANA PART IS BANANA PEPPERS?
NANCY JO |
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LJRphoto
True Blue Farmgirl
760 Posts
Laura
Hickory Corners
MI
USA
760 Posts |
Posted - Aug 16 2006 : 10:43:59 AM
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No, it calls for "very ripe bananas." Banana peppers would be tolerable to me.
"I would feel more optimistic about a bright future for man if he spent less time proving that he can outwit Nature and more time tasting her sweetness and respecting her seniority." -E. B. White
http://www.betweenthecities.com/blog/ljr/
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Nancy Gartenman
True Blue Farmgirl
9093 Posts
Nancy
West Seneca
New York
USA
9093 Posts |
Posted - Aug 16 2006 : 11:36:46 AM
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OK, Well I won't be trying that recipe.
NANCY JO |
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sunshine
True Blue Farmgirl
4877 Posts
Wendy
Utah
USA
4877 Posts |
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asnedecor
True Blue Farmgirl
1054 Posts
Anne
Portland
Or
USA
1054 Posts |
Posted - Aug 16 2006 : 2:35:45 PM
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Laura -
Thanks for the link - I am thinking the Amish Ketchup recipe is what I am looking for - that sounds really good.
Anne
"Weeds are flowers too, once you get to know them" Eyeore from Winnie the Pooh
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katie-ell
True Blue Farmgirl
1818 Posts
Katie
Illinois
1818 Posts |
Posted - Aug 16 2006 : 3:03:00 PM
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| I think the banana ketchup is more along the lines of a chutney? One reference I found said it is Carribean in origin -- think of it with spicy chicken or pork. Might be good. (I know I'm in the minority here -- but I'd try it.) |
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Buttercup
True Blue Farmgirl
1433 Posts
Talitha
Vermont
USA
1433 Posts |
Posted - Aug 16 2006 : 7:16:20 PM
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Laura,
Thank you so much for the link!! I think I will try the regular tomatoe ketchup, but wow...I did not know there were so many kinds!! And the history was very interesting too!! Those fruit ketchups sound a little ickie...but would like to try them just to see what they may be good with, very interesting to say the least!!
Thanks Again!!
Hugz,
Talitha
"If we could maintain the wonder of childhood and at the same time grasp the wisdom of age, what wonder,what wisdom,what life would be ours" |
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sunshine
True Blue Farmgirl
4877 Posts
Wendy
Utah
USA
4877 Posts |
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Buttercup
True Blue Farmgirl
1433 Posts
Talitha
Vermont
USA
1433 Posts |
Posted - Aug 16 2006 : 7:36:11 PM
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Lol Sunshine...they do! I feel the same...would not want to make them, but would want to taste because even though I have a really good imagination, it is hard for me to imagine what they would taste like...or that it would be good  ...oh well maybe you and I will have the chance to try some one day!
Hugz!
"If we could maintain the wonder of childhood and at the same time grasp the wisdom of age, what wonder,what wisdom,what life would be ours" |
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OregonGal
True Blue Farmgirl
511 Posts
Chris
No. IL
USA
511 Posts |
Posted - Aug 16 2006 : 9:21:16 PM
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Here is a recipe that I have done several times in the past. It is in some sort of canning book - maybe Ball or Kerr, but the cover of the book is gone and it doesn't say anywhere in this book what book it is. So, here's the recipe for Tomato Catsup:
1 peck (12 1/2 lb) ripe tomatoes
2 medium onions
1/4 t. cayenne pepper
2 Cups cider vinegar
1 1/2 T. broken stick cinnamon
1 T whole cloves
3 cloves garlic finely chopped
1 T paprika
1 Cup sugar
2 1/2 t. salt
Wash and slice tomatoes and boil until soft. Into another kettle slice the onions. Cover with a small qty of water and cook until tender. Rung the cooked onions and tomatoes through a sieve. Mix the onion and tomato pulp. Add the cayenne pepper. Boil this mixture rapidly until it has been reduced to about 1/2 original volume.
Place vinegar in an enamel pan; add a spice bag containing the cinnamon, cloves and garlic. Allow this to simmer for about 30 minutes, then bring to boil. Place cover on pan and remove from heat. Allow this to stand in covered pan until ready to use.
When tomato mixture has cooked down to 1/2 original volume, add vinegar mixture, of which there should be 1 1/4 cups. Add the paprika, sugar and salt and boil rapidly until thick. This should require about 10 minutes. Pour while boiling into sterilized Kerr jars (must be a Kerr book!) to within 1/2 inch of top. Put on cap, crew band firmly tight. Process in Boiling Water Bath 5 minutes. Yield: 6 pints.
I can tell you a cute story about homemade catsup. I made this recipe and used it on spaghetti. When I first used it the kids stuck their noses up at it and whined they wanted just "regular" ketchup. I just used the homemade stuff to hurry up and get rid of it. So then it was all gone and I started getting "regular" ketchup from the store and started using that. The kids then said, "where's that good catsup we had before?" I think its a pretty good recipe....I've even made it using honey instead of sugar, but its been a long time since I've made it and I can't tell you how much honey I used - you'd have to experiment if you go that route. Good luck!
"...a merry heart does good like a medicine, it has the power to cure." |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Aug 17 2006 : 12:04:22 AM
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I used to have the ketchup recipe that my first husband's grandparents used. It was the best homemade ketchup. Killer in meatloaf. I'll see if I still have it and post.
Lotion bars, linen spray, and purses in my online shop at http://therusticcottage.etsy.com
Read my ramblings at http://rusticcottage.blogspot.com/ |
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Buttercup
True Blue Farmgirl
1433 Posts
Talitha
Vermont
USA
1433 Posts |
Posted - Aug 17 2006 : 12:20:26 AM
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Kay that would be wonderful!! I will keep an eye out for it!!
Thank You!!
Hugz,
Talitha
"If we could maintain the wonder of childhood and at the same time grasp the wisdom of age, what wonder,what wisdom,what life would be ours" |
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asnedecor
True Blue Farmgirl
1054 Posts
Anne
Portland
Or
USA
1054 Posts |
Posted - Aug 27 2006 : 10:05:47 AM
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I made ketchup yesterday, using the recipe Amish Ketchup from the link that Laura supplied. Turned out pretty good. I did a few things a bit differently then the recipe called for. First I did not strain my ketchup, reason was I like all the chunks and second the recipe did warn that this is kinda runny, doesn't thicken up too much - so I cheated a bit and add just a very small amount of cornstarch to the final cooking batch to help it thicken. Turned out great. Spicy in the sense of cloves and allspice, not hot like pepper spicy and just sweet enough from the brown sugar. I am pretty pleased with the results. Thanks for all of the input.
Anne
"Weeds are flowers too, once you get to know them" Eyeore from Winnie the Pooh
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OregonGal
True Blue Farmgirl
511 Posts
Chris
No. IL
USA
511 Posts |
Posted - Aug 27 2006 : 9:19:19 PM
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Anne, that's great, good for you! Yessirree, homemade ketchup is great, I love it. Just a thought, you could possibly use a slow cooker to also help cook the mixture down so its not so runny - its just a matter of evaporating the moisture out - in a slow cooker it would be less likely to burn when there's very little moisture in it....oh well - you did it!
"...a merry heart does good like a medicine, it has the power to cure." |
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whitewitch
Farmgirl at Heart
4 Posts
4 Posts |
Posted - Sep 06 2006 : 10:02:31 AM
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| banana ketchup is made in the phillipines. the company was actually purchased by hj heinz for a while and then they dumped it. it is red and is much thinner than the ketchup we are accustomed to. overly ripe bananas were used as the sweetening agent however though there is no high fructose in it, phillipine additive laws are lax and there are all sorts of chemicals in it. you can purchase it at many chinese food stores. |
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Aunt Jenny
True Blue Farmgirl
11381 Posts
Jenny
middle of
Utah
USA
11381 Posts |
Posted - Sep 06 2006 : 10:59:34 AM
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What I do to thicken tomato sauce or ketchup easily is....after heating up until it is heated through and simmered about 15 min I pour it into big glass bowls (pans would work if they are deep enough..and put in the fridge overnight...the tomato part goes to the top and you have a big layer of clear liquid to pour off...easy peasy lemon squeezy..don't have to cook it as long since you just poured off a major portion of the liquid..then just heat back up until as thick as you like it before canning it. An older lady told me this trick and I love it. I want to try that Amish ketchup recipe this year...sounds good. We don't go through alot of ketchup in our house..a bottle will last us a month at least..so I do alot of salsa..THAT we go through like crazy. But I am making some for sure this year.
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
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asnedecor
True Blue Farmgirl
1054 Posts
Anne
Portland
Or
USA
1054 Posts |
Posted - Sep 09 2006 : 10:26:36 AM
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Jenny -
Great idea on how to thicken the ketchup, I will have to remember that for next time. Just got done a week ago make salsa for canning, seems to look good and smelled great - haven't tried it yet, still eating alot of fresh salsa, got a big bowl in the fridge now. I can eat the fresh until I am sick - I love it on chips, over burritos, in my eggs, etc.
Anne
"Weeds are flowers too, once you get to know them" Eyeore from Winnie the Pooh
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whitewitch
Farmgirl at Heart
4 Posts
4 Posts |
Posted - Sep 10 2006 : 07:09:54 AM
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| i have my ketchup cooking for the second day. i really made a ton of it. i toasted mustard, cumin, and coriander seeds, put every tomato i could find in my garden, added all kinds of herbs, brown sugar and molasses, a bit of hot sauce, onions, garlic,celery tomato paste, vinegar, salt, pepper, oregano, allspice, cloves and i am sure i am leaving something out. i put the tomatoes, peppers (left that out) garlic, onions through a sieve after sauteeing them in olive oil. then i added the rest and let it cook all day. refrigerated it over night to thicken and then taste test in the morning. it always tastes so different when it is cold. put it back on the stove and continue to fine tune it all day today. refrigerate it again tonight and then put it in jars tomorrow and start making meatloaves for all my friends. by tuesday everyone i know will be eating meatloaf with homemade ketchup. i just fed the neighborhood tians last week to use up all my zucchini and summer squash and eggplants. did anyone buy into the theory of plantinng their tomatoes 80% deep this year. i did it and i won't do it again. |
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Horseyrider
True Blue Farmgirl
1045 Posts
Mary Ann
Illinois
1045 Posts |
Posted - Sep 10 2006 : 08:05:03 AM
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I do a similar separating thing like Aunt Jenny, but it takes a good deal less time. Depending on how much tomato sauce I have, I just pour it into a muslin bag-- usually an old pillowcase. I hang it up from a cupboard handle and let it drain to the desired consistency. If it drains a short time, it's tomato sauce; if it drains a longer time, it's tomato paste. It doesn't take long.
If I'm unhappy with the consistency for the recipe at hand, I can always add back some liquid. Since the liquid is very acidic, I throw it out in the pine trees, where an acid drink is appreciated. If I had azaleas or rhododendrons, I think they'd like that, too. |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
Posted - Sep 10 2006 : 9:11:48 PM
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Here's Grandmother Lena's ketchup recipe. The only problem is it calls for French's ketchup spice which I know is not made anymore. It was many years ago that Grandmother had trouble finding it. So I have no idea what the spices would be.
28 lbs tomatoes
6 cups sugar
1/2 cup salt
1/4 c French's ketchup spice
1 1/4 qts vinegar
2 onions - chopped fine
Cook tomatoes until tender then run through sieve. Cook with rest of ingredients until boiled down and thick.
Handmade purses and bath delights at www.rusticcottagecreations.com Free shipping through 9/15.
Read my ramblings at http://rusticcottage.blogspot.com/ |
Edited by - therusticcottage on Sep 10 2006 9:12:35 PM |
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therusticcottage
True Blue Farmgirl
4439 Posts
Kay
Vancouver
WA
USA
4439 Posts |
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Garden Gate: Homemade Ketchup |
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Homemade Ketchup
