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Post by Jim on Dec 12, 2007 13:12:15 GMT -5
I found a few recipes for homemade ketchups. Do any of you make your own ketchups and tomato based bbq sauces?
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Post by bluelacedredhead on Dec 12, 2007 20:22:36 GMT -5
CB, I tried making ketchup, but couldn't quite duplicate the same texture or plastic aftertaste that my family so enjoys  But when there were children at home and friends and family to share with, we actually took vacation time from work to preserve. Spaghetti sauce, bbq sauce, chili sauce (sweet), spicy tomato soup as well as pickles, relishes, jams and jellies. I still do canning, just not nearly as much. But pickled beets, sweet chili sauce and spicy tomato soup are necessities of life around here. The other things are dependent on the harvest and my energy levels at the time. Here's a favourite that is simplicity itself. Tomato Butter 7 lbs ripe tomatoes weighed after peeling. Do not cut. Cover with vinegar and let stand overnight in glass or enamel vessel NOT tin or aluminum. In the morning add: 3 lbs brown sugar 1 tbsp whole cloves Cook for 2 hours and keep stirring to prevent sticking. Ladle into sterilized canning jars and seal. Hot water bath 20 minutes for pint jars; 35 mins for quarts. Note: You may wish to put it through a food mill or food processor to make a smoother consistency. I don't bother. I prefer it left with some chunks of tomato. |
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Post by landarc on Dec 12, 2007 20:35:08 GMT -5
I make ketchup. I do not have a recipe, since I am incapable of being organized. The major bits and pieces are tomato paste, apple cider vinegar, brown sugar and crushed tomatoes that have been drained. This lot has to be cooked down to a paste consistency, then things such as red wine, paprika, cumin, ground cloves, salt, pepper, chile powder (not chili powder) etc... to adjust taste to how I feel and what I am serving it with.
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Post by bluelacedredhead on Dec 12, 2007 20:52:12 GMT -5
Men can be sooo creative when they cook  |
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Post by bluelacedredhead on Dec 12, 2007 21:04:06 GMT -5
Clarkbar, I should have asked, where's these recipes?? |
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Post by Jim on Dec 12, 2007 21:43:49 GMT -5
BBQ bible. I have to dig it out of storage.
Blue do you strain out your whole cloves?
Thanks all for your info.
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Post by landarc on Dec 13, 2007 17:35:56 GMT -5
I'll jump in here and say that I do not use the whole cloves in my ketchup. But, I will infuse whole cloves, chunks of cinnamon bark, star anise, noble bay, garlic and/or peppercorns into vinegar, which I then use as a base vinegar for ketchup and BBQ sauce.
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Post by Jim on Dec 14, 2007 15:30:48 GMT -5
good idea landarc.
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