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Q&A: Basic Condiments

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andiesenji

andiesenji

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This is great! I've been wanting to make made-from-scratch ketchup for forever, now I can try it! I have two questions:

I was thinking of blending up some Roma tomatoes instead of using tomato paste; has anyone tried something like this?

Is there anything you could add to help the ketchup keep for longer? Two weeks is such a short time!

Thanks!

You have to cook the tomatoes down until you have something like tomato paste, otherwise you have a product that is too thin.

You can freeze it in containers that are suitable for the freezer and it will keep for a few months. Or you can can it, you don't need a pressure canner a water batch (boiling pan) canning procedure will do just fine as the acid and sugar content is well above the safe level for such foods.

"There are, it has been said, two types of people in the world. There are those who say: this glass is half full. And then there are those who say: this glass is half empty. The world belongs, however, to those who can look at the glass and say: What's up with this glass? Excuse me? Excuse me? This is my glass? I don't think so. My glass was full! And it was a bigger glass!" Terry Pratchett

 

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