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Anyone ever make their own ketchup and if so, got the recipe?

I am trying to make my own condiments, anybody have any success with any recipe they have tried?
Thanks Dana, that sounds really good.
Thanks for the answers, I will try both.

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2 Responses to “Anyone ever make their own ketchup and if so, got the recipe?”

  1. Dana N said :

    I haven’t tried it… But here is a recipe that I found that had good reviews.

    Homemade Ketchup

    1 (28-oz) can whole tomatoes in puree
    1 medium onion, chopped
    2 tablespoons olive oil
    1 tablespoon tomato paste
    2/3 cup packed dark brown sugar
    1/2 cup cider vinegar
    1/2 teaspoon salt


    Purée tomatoes (with puree from can) in a blender until smooth.
    Cook onion in oil in a 4-quart heavy saucepan over moderate heat, stirring, until softened, about 8 minutes. Add pureed tomatoes, tomato paste, brown sugar, vinegar, and salt and simmer, uncovered, stirring occasionally, until very thick, about 1 hour (stir more frequently toward end of cooking to prevent scorching).

    Purée ketchup in 2 batches in blender until smooth (use caution when blending hot liquids). Chill, covered, at least 2 hours (for flavors to develop).

  2. Rambo said :

    This is excellent and I ‘do’ make this . Once you make your own, you won’t want to buy it again. Fresh Garden Tomatoes are best. But use what ever you have available this time of year, make sure in the summer, you get some “home grown tomato’s ” and do it again.. this is making me have spring fever.

    4 qts. chopped,peeled, cored tomatoes
    1 cup chopped onion
    .5 cup chopped sweet red pepper
    1.5 teasp. celery seed
    1 teasp. allspice
    1 teasp. mustard seed
    1 stick cinnamon
    1 cup sugar
    1 tablespoon salt
    1 tablespoon paprika
    1.5 cups vinegar
    ** cook onion tomato and pepper until soft. Press through a sieve or cooking mill. cook pulp rapidly until thick and reduced by one-half. (about an hour) Tie whole spices in a bag and add to mixture, Add spice bag, sugar, salt and paprika to tomato mixture.Cook gently about 25 min. stiring OFTEN. Add vinegar cook until thick. **stir frequently to prevent sticking** Remove spice bag and ladle into jars for canning. This makes about 3 quarts. If not canning , you may want to reduce the size of recipe to suit yourself, or give it away.
    *** remember , this has no preservatives, so it won’t last a long time like store bought ketchup unless sealed in canning jars.


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