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Old 07-14-2006, 02:36 PM   #1
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Homemade ketchup

Does anyone make home their own ketchup? If so please let us know how it is.

Thanks


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Old 07-14-2006, 02:59 PM   #2
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What would be the purpose of making ketchup?
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Old 07-14-2006, 03:05 PM   #3
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More Organic then the store bought kind.
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Old 07-14-2006, 03:08 PM   #4
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Gotcha! You never really know what goes on at food processing plants. But I have heard horror stories, about ketchup in particular.
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Old 07-14-2006, 03:08 PM   #5
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From what I have heard, everyone who tried to make it finds out it is much more work than it is worth and does not taste anywhere near as good as store bought.
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Old 07-14-2006, 03:10 PM   #6
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Just make salsa instead. It's the new ketchup anyway!
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Old 07-14-2006, 03:27 PM   #7
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Quote:
Originally Posted by vagriller
What would be the purpose of making ketchup?
If the goal was to duplicate Hunts or Heinz I guess there wouldn't be any purpose at all. If you wanted to make a smooth tomato based sauce that wasn't as sweet, with a little heat and spice that might appeal more to an adult palate then I think there'd be a darn good reason.

liketobake,

I've haven't done it but have been tempted for years and local maters are in season here. I'm game if you are.
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Old 07-14-2006, 03:34 PM   #8
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Quote:
Originally Posted by skilletlicker
If the goal was to duplicate Hunts or Heinz I guess there wouldn't be any purpose at all. If you wanted to make a smooth tomato based sauce that wasn't as sweet, with a little heat and spice that might appeal more to an adult pallet then I think there'd be a darn good reason.
Which is essentially a smooth salsa, eh?
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Old 07-14-2006, 06:43 PM   #9
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I make my own chili sauce... chunky catsup. It is far superior to what one can buy. I haven't done catsup because you have to do bottles and I do not have any or a capper. My recipes say is it spiced pureed tomatoes with vinegar and a lot of cooking down.
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Old 07-14-2006, 07:10 PM   #10
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Quote:
Originally Posted by Swann
I make my own chili sauce... chunky catsup. It is far superior to what one can buy. I haven't done catsup because you have to do bottles and I do not have any or a capper. My recipes say is it spiced pureed tomatoes with vinegar and a lot of cooking down.
How do you make your chili sauce. How much at a time and how do you store it?

I make a sauce that I call a Ranchero sauce or salsa, depending what I'm doing with it, about 2 qts. at a time and freeze in 2 cup jars.

Why do you say you have to do bottles of catsup? I know my cookbooks start with 15 lbs of tomatoes but why must it be so?
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