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Mother earth Ketchup recipe

Posted by kerryv none (My Page) on
Mon, Sep 3, 12 at 21:18

Look ok to all the experts?

Recipe: Ketchup for Canning

2 tablespoons olive oil
2 large onions, sliced
1 teaspoon each coriander seed, cumin�seed and mustard seed
1 cup red wine or cider vinegar
1/3 cup packed brown sugar
1 head garlic cloves, peeled
� cup capers with brine
� cup hot sauce
� teaspoon each paprika, ground cinnamon, ground allspice, ground black�pepper and ground cardamom
7 pounds paste tomatoes, chopped�(peeling is optional)salt to taste
Heat onions in oil until blackened. Toast coriander, cumin and mustard seeds in an iron skillet until fragrant, about 2 or 3 minutes.

Grind to a powder. Put all ingredients in a large, nonreactive stockpot. Simmer, uncovered, over low heat for about 3 hours. Stir occasionally to prevent sticking. When thick, puree the mixture. Return ketchup to the pot and bring to a simmer. You may cook it longer if it is not thick enough.

Ladle hot ketchup into clean, hot canning jars, leaving 1 inch head space. Adjust the lids and process in a boiling water bath for 15 minutes. Recipe adapted from�Fine Cooking.

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Follow-Up Postings:

RE: Mother earth Ketchup recipe

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?


Here is a link that might be useful: Recipe

RE: Mother earth Ketchup 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.


RE: Mother earth Ketchup recipe

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.

RE: Mother earth Ketchup recipe

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.


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