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I've never made Homemade Ketchup before, and it's 'mashing' on the stove nicely as I type....and it does actually smell vaguely like ketchup, which is a good start!
I'm using frozen cherry tomatoes, which I have painstakingly taken all the skins off, before chucking them in the preserving pan, and frozen Green Peppers. And distilled MALT vinegar (because I had it in the cupboard).
The recipe goes like this:
3.5kg ripe tomatoes
8 large onions
50g bruised root ginger
2 level tblsps. whole cloves
8 green peppers
2 litres distilled vinegar
5 tsps salt
250g demerara sugar
2 tblsps whole allspice (I left this out as I only have ground, as the cloves (which I hate with a vengence) will largely impart similar flavour for now in 'using up' rather than buying new)
4" stick of cinnamon
Skin and chop the tomatoes and onions. Cut the base off the peppers, remove the seeds and membranes and chop the flesh. Put in a pan with the vinegar, salt and sugar, and the spices tied in a muslin bag.
Bring to the boil and simmer, uncovered for 1 hour, stirring frequently. Remove the spices and rub the pulp through a sieve.
Simmer again until the ketchup has a creamy consistency, then pour into hot bottles, seal and sterilise.
Those of you wot have made your own ketchup before, is there anything I should know in addition to the above?
Thanks in anticipation.
X
I'm using frozen cherry tomatoes, which I have painstakingly taken all the skins off, before chucking them in the preserving pan, and frozen Green Peppers. And distilled MALT vinegar (because I had it in the cupboard).
The recipe goes like this:
3.5kg ripe tomatoes
8 large onions
50g bruised root ginger
2 level tblsps. whole cloves
8 green peppers
2 litres distilled vinegar
5 tsps salt
250g demerara sugar
2 tblsps whole allspice (I left this out as I only have ground, as the cloves (which I hate with a vengence) will largely impart similar flavour for now in 'using up' rather than buying new)
4" stick of cinnamon
Skin and chop the tomatoes and onions. Cut the base off the peppers, remove the seeds and membranes and chop the flesh. Put in a pan with the vinegar, salt and sugar, and the spices tied in a muslin bag.
Bring to the boil and simmer, uncovered for 1 hour, stirring frequently. Remove the spices and rub the pulp through a sieve.
Simmer again until the ketchup has a creamy consistency, then pour into hot bottles, seal and sterilise.
Those of you wot have made your own ketchup before, is there anything I should know in addition to the above?
Thanks in anticipation.
X
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