When Your kitchen garden gives you lots of tomatoes , make ketch up . This year for some reason my kitchen garden is producing mountain of tomatoes , so instead of letting them going to waste I decided to try my hands at making ketchup .
My Mom used to make lots of ketchup when we were kids so Called Mum in India and asked for her recipe . I have made a little change in the recipe according to my and my kids taste buds .
I wanted to make Hot & Sweet ketchup so used red chilies along with dark brown sugar & instead of using Sodium benzoate , I used cider vinegar . This ketchup is free of all the preservatives, colours, emulsifiers …
The recipe calls for a spice bag….its nothing just tie up the spices in a cloth and dunk into the tomato puree while it is simmering.
Tomatoes: 5 kgs
Garlic cloves: 10
Onion: 1 large , sliced.
Dark Brown Sugar : 1/2 cup
Salt to taste . I hardly used 1 tbs
Cinnamon stick: 2inch.
Cumin seeds: 1tsp.
Peppercorns: 1 tsp.
Cider Vinegar: 1cup.
Cumin seeds: 1tsp.
Vinegar: 1/2 cup.
1. Wash and chop the tomatoes. Chop garlic and onions. Put them into a pressure cooker.
2. Let it cook for 1 or two whistle. Allow it to cool and open when completely cooled.
3. Put this pulp into a blender and given it a run, pass this through a sieve into another large vessel.
4. Add the sugar, salt, vinegar, and the spice bag into it and put on fire and once it boils, reduce heat and let it simmer till thick and water evaporates .
Cook the tomato sauce till it becomes sufficiently thick in texture(make it so thick that when poured from a height it should come down in lumps and not flow freely).
Ketchup can easily be refrigerated for up to 6 months .
I CAN my ketchup
If You plan to Can…
Equipments / utensils required for Canning :
1 Water bath canner
Pint or half-pint canning jars , Lids , rings
Put 1 Tbsp. of the lemon juice in each of the 4 sterile jars. Transfer the hot tomato ketchup to the hot jars, leaving about 1/2 inch of head space at the top. Screw on the lids, put the jars in a canning rack, and lower them into the boiling water in the canning kettle. Process for 40 minutes.
Remove jars and let them cool. Store in a cool, dark place (a cupboard or pantry works great) until ready to use.