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Tue, Aug 9, 11 at 22:24
| I am making this ketchup recipie. http://www.pickyourown.org/ketchup.htm
The processing time in a pressure caner seems super long. Does anyone know why this time is so much longer then other ketchup recipes? Lisa |
Follow-Up Postings:
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- Posted by readinglady z8 OR (My Page) on Tue, Aug 9, 11 at 23:05
| 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. Carol |
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