So here is a jar of some ketchup I made, the recipe is not much like a regular ketchup, I like it a lot more. It's not quite as sweet. I show it in a jar, but I didn't can it. I would never can a recipe that hasn't been tested. Botulism is a real serious thing for a child to get and it most commonly occurs with home canned foods. Much of my family thinks I'm a little extreme about canning correctly. This is what comes of taking food science and nutrition classes in my major. When I do make it, I make enough for a few jars and since it's warm when I put it in the jar it does seal the lid, but I keep it in the fridge. It can keep for quite a while in th fridge. I don't follow the recipe in the sense of disposing of anything from the tomatoes, it might not be the best consistency for some things but it's more nutritional. I love it on hash browns, hamburgers, and breakfast burritos. Some of the ingredients are really hard to find so I show the substitute that I use.
- 6
large tomatoes, quartered (I just puree them in blender instead of doing it after cooking)
- 1
bulb fennel, chopped (1 tsp crushed fennel seed)
- 1
yellow onion, chopped
- 4
cloves garlic
- 1/4
cup white sugar
- 1/4
cup molasses (3 TBSP brown sugar OR ¼ c dark corn syrup)
- 1/4
cup red wine vinegar
- 10
whole cloves (1 ¼ tsp ground cloves)
- 2
whole star anise pods (1 tsp anise extract)
- 1
tablespoon salt
1.
In a large saucepan combine tomatoes, fennel, onion, garlic,
sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat
until mixture becomes very thick.
2.
Puree mixture in a blender and strain through a mesh strainer.
Chill and store in refrigerator.
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