Sunday, April 17, 2011

Home Made Tomato Ketchup


We take ketchup for granted - it is everywhere and Australians use it in almost everything. Some even put it on scrambled eggs!! So maybe you wondered if homemade ketchup taste any different or better? Making your own tomato ketchup with fresh tomatoes is a labour of love, but well worth the effort. By making it yourself you can cook it to your exact tastes - as salty, sweet, or spicy as you like it - save money, and use up a glut of tomatoes. I also like to know what the boys are eating and by making my own I can control the amount of sugar and salt that is added, and also know that they are eating a sauce that is additive free. Because of the amount of work involved, I make one large batch of ketchup at a time. It preserves well in jars or cans. This is our family recipe that has been passed around from family to family, I hope you enjoy!


10 LBS TOMATOES


1/2 OZ CLOVES GROUND


1/2 OUNCE ALL SPICE


1/2 TEASPOON CAYENNE


1/2 TEASPOON PEPPER


4 OZ SALT


1 OZ GARLIC= 4 CLOVES


3 POUNDS SUGAR


1 PINT OF VINEGAR


BOIL ALL TOGETHER FOR 4 HOURS THEN STRAIN AND BOTTLE


IT IS BEST TO SKIN TOMATOES


ALWAYS STIR WELL UNTIL SUGAR DISSOLVES OR IT WILL STICK

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