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Traditional Homemade Ketchup

12

lb

, (5 kg) chopped tomatoes

1 1/2

cups

cider or palm vinegar

6

cloves finely chopped garlic

1

large

finely chopped maui onion

1/2

cup

raw cane sugar

1/3

cup

raw brown sugar

1

small

finely chopped Hawaiian pepper, (optional)

1

Fresh Bay Leaf, (if you can only find dried use half of a leaf)

1

cinnamon stick

1

nutmeg nut grated with a rasp

1/2

teaspoon

mustard seeds

1/2

teaspoon

allspice

1 1/2

teaspoons

celery seeds

2

teaspoons

whole cloves

2

tablespoons

coarse sea salt

8

black peppercorns

1

Place the celery seeds, cloves, allspice, bay leaf, peppercorns and mustard seeds into a cheesecloth or muslin bag. Tie the top so the spices can't escape.

2

Pour the vinegar into a small saucepan and add the spice-bag, cinnamon, grated nutmeg and bay. Heat the ingredients over a low heat so the flavors of the spices infuse into the vinegar. When the vinegar is boiling, remove it from the heat and leave to one side to cool for about half an hour. Then take out the spice bag and discard it.

3

In a large soup pot or kettle, combine the chopped tomatoes, garlic, onion and pepper. Heat the ingredients over a medium heat, remembering to stir the mixture frequently so it doesn't scorch on the base of the pan. Bring to the boil and then reduce the heat to medium-low. Allow your ketchup to simmer gently for 25 minutes, stirring occasionally. Add the spiced vinegar and stir frequently for a further 30 minutes.

4

Remove ketchup from the heat and then put your tomatoes through a food mill. You want to try and extract as much pulp and juice as you can. Discard any tomato skins or solids you have left over. When you've pulped the tomato add the sugar and salt and stir well.

5

Return the tomato mixture over the heat and bring back up to boiling over a medium-high heat. Once it's boiling, reduce the heat to medium-low and allow to simmer gently for around 2 hours. You should notice your ketchup reduces down and begins to thicken.

6

Store your homemade tomato sauce in air-tight sealable bottles or jars. You should find this recipe makes around 1 1/2 liters of ketchup (about 3 pints).

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (193.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 7 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

1047.17

Calories From Fat (8%)

83.26

% Daily Value

Total Fat 10.25g

16%

Saturated Fat 1.43g

7%

Cholesterol 0mg

0%

Sodium 15192.99mg

633%

Potassium 10423.8mg

298%

Total Carbohydrates 243.53g

81%

Fiber 65.11g

260%

Sugar 129.82g

 

Protein 45.87g

92%