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| I tried to search and I'm not finding anything, maybe I'm not putting in the right words.
Hot Pepper With Ketchup Cut up about 2 gallons of Hot and Sweet Peppers. 2 C. sugar 2 C. vineger 1 40 oz bottle ketchup 1 tbs salt Bring this all to a boil then add peppers. Bring to boil about 10 minutes Put in jars and seal.
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Follow-Up Postings:
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| Why don't you just can some pickled peppers and then mix them with ketchup as needed (not as you use, I guess it needs some time to blend the flavors, but weekly)? I don't see a problem with it, but can't see re-canning commercial ketchup. If you want to make your own spicy ketchup, check out the Country Western Ketchup on NCHFP. I think Ball has some spicy ketchup recipes - try one of the Chili Sauce recipes? |
Here is a link that might be useful: Country Western Ketchup
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- Posted by readinglady z8 OR (My Page) on Sun, Oct 14, 12 at 11:55
| I have no idea how long it would last refrigerated, but I would think it would be quite a while, certainly more than a week. You have vinegar and sugar plus even more vinegar and sugar in the commercial ketchup. For additional safety boil the peppers in the vinegar and sugar only first (to acidify the peppers and bind the water) then stir in the ketchup and finish cooking. Depending upon how cold your fridge is, I would be comfortable with several weeks. You might also experiment with freezing a small amount. It might separate upon thawing but I'm betting it could be stirred right back to its original consistency. Carol |
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| The peppers were cut in rings, so it was more like saucy pickled pepper rings! I will look into that ketchup recipe, sounds good. I just wanted to make some to eat up right away it is very tasty, but I'm way to paranoid to make something that might hurt my family! I do know people who can something similar and disregard my warnings, they have been making it for generations and all! (When I tried it it was just made, so I knew I'd be safe!)I just realized this recipe doesn't have oil in it, the recipe I tried did! That is why I wanted to know if it would be safe to keep in the fridge because of the oil! I think the recipe that had oil in it was 2 cups oil also! It tastes more like a pepper salad so wonder if adding oil a little bit before serving would have the same taste! Ok thanks for your help, I'm going to just pickle all the peppers, then I'll try to make the pickled peppers into a ketchup pepper salad type dish, to be eaten that day! This way I know we will be safe! I love plain pickled peppers too! |
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| Oh, I didn't know it was that chunky - like a salad (never eaten anything like that)! I assumed it was 2 gallons (a peck) of whole peppers that would be diced and mixed in, so a chunky-type ketchup or salsa (without onions). Canning pickled peppers (a peck or whatever you have LOL) and adding ketchup (and oil if you like) on serving, or a day or 2 before (have to see how flavors meld) would be safer than canning the mixture (which you said you didn't want to do), and easier to store than keeping a large batch in the fridge. I don't know if using canned pickled peppers would be as crunchy as keeping them in the fridge (mixture might get mushy after storing a while in the fridge anyway), but they should be crunchier (use Pickle Crisp) than thawed peppers(or mixture) if this is meant to be somewhat firm and eaten as a side dish rather than a condiment? |
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