How To Make Ketchup
There is another reason to make your own ketchup. If you read the back of a ketchup bottle, you will notice corn syrup in almost every brand. Brands that do not have corn syrup have quite a bit of sugar. And some have both! We only buy ketchup without corn syrup, but that doesn’t negate the quantity of sugar. I like to control the amount of sugar my family consumes…although I don’t think they necessarily like that aspect of me. Linda, this one’s for you!
This homemade ketchup recipe is an easy and healthier alternative to store-bought ketchup. 1. Mix all the ingredients together in a small saucepan and simmer on the stove for up to an hour or until it reaches your desired thickness. Cool, and adjust seasonings and sweeteners to your taste. Makes about a cup of ketchup, depending on how thick you want it.
The issue I have with simmering for an hour is that I usually notice at the very last minute that there is no ketchup, you know, when I reach in the frig to grab and use the ketchup. That means I don’t have time to simmer…so I sometimes don’t. If I’m not going to simmer, I only add enough water to get it as thick as I want it. Nevertheless, as much as I hate to admit it, it’s best to simmer so the flavors can mesh.
I double this recipe and store it in a pint-sized mason jar, but you could put it in an empty ketchup bottle. A better approach is to plan ahead and make a healthier ketchup. Gnowfglins, a fantastic site for painless education in wholesome food prep, has an excellent recipe for lacto-fermented ketchup.
This is a very simple method of adding healthy probiotics to your homemade condiment selection. Once Upon A Plate has a slight variation of this same simple fermented ketchup recipe, and a bit of an explanation for extracting whey from yogurt. These lacto-fermented ketchup recipes are my first choice for a healthy ketchup recipe. Fermented ketchup is not difficult to make, and you don’t need special equipment, so don’t be intimidated by the term “lacto-fermented” or the two-day fermentation period.
Read the reviews first. This is not a simple recipe, and has some strong flavors you may wish to adjust or leave out entirely according to your family’s preferences. So there you go, Linda and friends! Now you know how simple it is to make ketchup. Thank you for sharing your questions. Please submit any other questions you may have, and I’ll answer them as quickly as possible. If you try this ketchup recipe, let us know how it goes! Come back and leave a comment and rate this recipe.
It should taste like ocean water (very salty). If not, add a bit more. Getting the proper salt levels is crucial, as too little salt will result in spoiled cabbage, while too much will stunt the fermentation process. You’ll get better the more you practice- promise! Should I Use an Air Lock Fermentation System, For my first few batches of kraut, I simply used a regular mason jar and lid. However, I was excited when Fermentools sent me a 6-pack starter kit to try.
Are air locks an absolute requirement for making homemade fermented vegetables, Nope. However, they can reduce the amount of mold on a ferment, and allow the gasses to escape without you having to “burp” the jar. Basically, if you’re new to fermenting, an airlock makes the whole process pretty much fool-proof. And if you’re making a big batch of homemade sauerkraut, half-gallon mason jars a easier to handle (and less expensive) than one of those big ol’ fermenting crocks. There are lots of ways to flavor your kraut, such as caraway seeds, juniper berries, dill seeds, or celery seeds.
However, I’ve been happy with just the plain version. If there is exposed kraut at the top of the jar, it will turn brown, or a scum can develop. Just scrape it off and you’ll be good to go. Even a little mold is OK, as long as it hasn’t contaminated the entire batch. Remember, lacto-fermented foods have a host of friendly bacteria keeping them safe. However, if at any point your sauerkraut smells rancid or nasty, and beyond the point of that pleasantly sour tang, toss it.
