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| Looking at all this chipotle ketchup I've canned, I'm wondering if it's thick enough. Should it be as thick as store bought ketchup? If so, can I cook it down and re-can it? Deborah |
Follow-Up Postings:
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- Posted by myfamilysfarm 5b (My Page) on Wed, Oct 2, 13 at 11:21
| condensed soup density, without the water, is what I use as a description. Or cheap ketchup, not the thick kind. |
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| Never made the chipotle but the other ketchup recipes at NCHFP that we make are thinner than store bought is. And should be I think. It is clearly thicker than tomato sauce but still meets the standard "able to move freely within the jar" look. NCHFP instructions say "until mixture rounds up on spoon without separation." They will separate a little on the shelves and when we open the jar we just drain off any water that has separated. Dave |
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| Thanks all. I really need to cook this down a bit more and re-can. Such is life... Deborah |
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- Posted by ristau5741 6 (My Page) on Wed, Oct 2, 13 at 16:48
| yeah, it really should be the consistency of say ketchup.. |
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| I don't know if there is a defonition for thickness in food industry, but in science and engineering it is called VISCOSITY. Viscosity is a property of liquids resisting to flow. S a VISCOUS fluid fill flow as slower rate. There are ways to measure the viscosity of various liquids. We are all familiar with motor oil viscosity(10W30, 40,..). You can devise your own method in your kitchen. For example I happened to have a funnel with ,3/8" outlet of about 1 1/8" long tube. I just measured the thickness of my spaghetti sauce with that funnel: That is less thick than ketchup, for example. |
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| I cooked this down considerably and re-canned it. The flavors intensified, of course, and it's pretty thick, though still moves quite easily within the jar. Good, deep flavor. I'm pleased. Thanks. |
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