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.

Read more: http://www.motherearthnews.com/organic-gardening/home-food-preservation-zm0z01zsie.aspx?page=4#ixzz25SXRfAtQ

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

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

Carol

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.

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