Homemade Ketchup From Garden to Table

How do you spell Ketchup… that is my question to you. Is it Catsup or Ketchup? Even my spell checker didn't correct me on either of those (and believe me my spell checker isn't shy).  Perhaps it is one of those "You say "Potato" and I say "Po-taw-toe" things; different parts of the country say it and spell it differently?  If you know the answer to that please let me know…. and while you are at it, could you tell me where the name Catsup/Ketchup came from.  I'm sorry that I haven't done any research on it; but I did enjoy making up a wonderful batch of Ketchup with Luke this week.  He is great at making sauces and condiments, and this tasted so good when he made the first batch I said… "we gotta do it again; I'll help and take pictures".  So we did.  I was surprised at how easy it was to make a tasty Ketchup.  I have purchased Ketchup from the health food store, and didn't care for it, because it was bland and didn't taste like what I was used to.  I'm glad to learn how to make it, because I don't like the excess gmo sugars, high fructose corn syrup and who knows what else is in the "old favorite" brands.

After we had made up our Ketchup, Luke made hamburger and fries for us; all homemade, from the buns, to the french fries, to the mayonnaise. Believe me Steve and I were trying to figure out how to fund Luke's restaurant it was delicious…. and what a perfect setting for the ketchup final pics.   

Homemade Ketchup from Garden to Table

Ingredients:

6 lbs fresh plum tomatoes

1/2 of 1 medium sized shallot or onion, diced

1 bay leaf

1 pinch of ground clove (about1/8 teaspoon)

3 Tablespoons Paprika

1/2 tsp fresh ginger, julienned (you could also use a pinch of dried ginger instead)

16 ounces Apple Cider Vinegar (or 2 cups)

1 cup organic unbleached No GMO Sugar, Sucanat or any sweetener you prefer. Don't be afraid to taste test for sweet preference.

1 Tablespoons Himilayan salt

Instructions:

1. Rinse and chop tomatoes with skins on. 
2. Place into a large stock pot.
3. Add bay leaf, spices and fresh ginger.
4. Cook on medium heat for 40 minutes.
5. Pour into a sieve type strainer, pressing tomato mixture through until all is well strained.  You will want to do this very thoroughly, and may feel as if you are kneading bread.  Keep pressing through until there appears to be only skin and seeds left.  Be sure to scrape the pulp off from under the sieve with a rubber spatula.
6. Put tomato sauce back on the burner, add sugar and vinegar and cook down for another two hours, or until sauce has thickened to desired consistency.  This is a little like making apple butter.
7. You can store in jars in the refrigerator, or water bath can according to altitude instructions in your area.
8. Makes 1 quart

Rinse and chop 6 lbs of Plum tomatoes with skins on.

Add onions...

ginger, and other spices

Simmer on medium heat about 40 minutes.

Strain out seeds and skins.

Press skin and seeds thoroughly into the sieve to get all the juice and pulp out of it.

Put the strained juice and pulp back into the stock pot.  Add sugar and vinegar cook another two hours, or until it has thickened to your desired consistency.

Don't let the strong vinegar smell worry you, it cooks down also, and tastes just right when finished.

Makes 1 quart

 Enjoy