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Ketchup question

Posted by goobergrl6 none (My Page) on
Tue, Aug 9, 11 at 22:24

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?


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RE: Ketchup question

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.


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