The source for the recipe "Recipe adapted from Fine Cooking."

So what is the appeal vs. using the approved and tested one instead of one that is from a cooking magazine, contains oil, and marked "adapted"? The capers?

Dave

Here is a link that might be useful: Recipe

I looked up the original recipe in Fine Cooking. That recipe called for canned tomatoes and paste and was refrigerated, which seems like the appropriate choice.

I have no idea what Louise Langsner's canning qualifications are or how she determined that recipe could be processed.

Carol

I would not use the oil, and from my experience you will not get a true ketchup from chopped tomatoes. You must first use a food mill to remove the seeds. Good ol' American ketchup takes a long time to make and uses more sugar and much less garlic than this recipe, as well.

Rather than struggling to make industrial ketchup, I make an assortment of chutneys (spicy-sweet relishes) that work as ketchup alternatives at the table. I've also found that including a little applesauce in a tomato chutney gives it a thick, ketchup-like consistency.

Freeze it Kerry. Don't can it.

Any "adapted" canning recipe means it most likely has never been lab tested and any canning recipe from a source with a cooking focus is always suspect at least.

Dave