Ketchup question

goobergrl6August 9, 2011

I am making this ketchup recipie.

The processing time in a pressure caner seems super long. Does anyone know why this time is so much longer then other ketchup recipes?


Thank you for reporting this comment. Undo
readinglady(z8 OR)

That website isn't the most reliable. As best I can tell, the ketchup recipe is a less-sweet, less-spicy variation of the NCHFP ketchup. It has a pound more of tomatoes but 2 cups less onions, so I suppose all things considered, it balances out. (That's just a guess.)

I have no idea why the processing time is so long. That's longer than a meatless spaghetti sauce, which has mushrooms and oil.

A conventional ketchup recipe is 15 minutes BWB. I see no reason why the PC time would need to be any greater. It looks like the time was just pulled out of a hat.


    Bookmark   August 9, 2011 at 11:05PM
Sign Up to comment
More Discussions
Current Botulism cases
The Oregon State Public Health Lab has confirmed that...
True "Daylight Savings"
Crankshaft comic Strip for Sunday, March 08, 2015 I...
Citric acid - powder or crystal form
I have been making simple jams for years but have been...
If I ever add hot peppers to my canning again I hopesomeone slaps my
hands........if I ever can again ....I will never add...
Loquat jam bwb
These recipes I am looking at don't talk about boiling...
Sponsored Products
Rachel Latte Fusion Jack Satin Nickel Mini Pendant
$363.60 | Bellacor
AICO Furniture - Windsor Court 3 Piece Occasional Table Set in...
Great Furniture Deal
Cheddar Cheese Straws
$24.00 | Horchow
Grid Wall-Mount Mailbox - Polished Stainless Steel
Signature Hardware
Henri De Rivel Rivella Show Jumping Saddle Multicolor - 2009-R03S165
Nelson | Lotus Table Lamp - Cigar
$375.00 | YLighting
© 2015 Houzz Inc. Houzz® The new way to design your home™