Homemade Ketchup

DYI Ketchup is so easy. You can make it from things most everyone has in their kitchen,

20131203-221608.jpgand the best part is that you can tailor it to your liking and leave out all of the high fructose corn syrup and other garbage that the Big Boys of Bottled Ketchup put in there to keep it on the shelves. Do it Steve From Scratch Style and you’ll never buy that other stuff again.
Everyone likes ketchup, it’s practically America’s number one condiment. I know some people, who will remain unnamed, that use so much ketchup it could probably be considered a vegetable in their diet.
So buckle up and keep your hands inside the ride and let’s make this stuff.
Gently brown some chopped onions and whole peeled garlic cloves in olive oil,

20131203-221718.jpgin a heavy stockpot, stirring from time to time to prevent sticking and burning, until soft and brown. Add canned tomatoes in juice, Cinnamon, Red Pepper, Allspice, White Vinegar, Brown Sugar, and bay Leaves.

20131203-222045.jpgCook over medium heat, stirring from time to time, about 45 minutes.

Remove Bay Leaves and Puree sauce in blender or with a Stick Mixer.

20131203-222148.jpgI used my Acme 1500 XL Twin Turbo Industrial Stick Mixer to make the batch in the picture because I was making 20 gallons of the stuff. At home it’s just as easy to use your blender.

20131203-222303.jpgStrain sauce through a strainer into appropriate sized heavy saucepan and continue to cook over medium heat until thickened, about another 30 minutes. Taste and add necessary salt, sugar, or vinegar, to your liking. Set aside to cool. Transfer to glass jar and keep refrigerated for up to 3 weeks.

20131203-222402.jpgIn most homes it won’t last that long.



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