In A Pinch Ketchup Recipes

GREEN TOMATO KETCHUP(RELISH)

Steps:

• 1. Cut or grind vegetables.(My aunt used a grinder, coarse ground)
• 2. Soak in brine overnight.
• 3. The next morning drain or squeeze out brine.
• 4. Mix vinegar, sugar and spices together.
• 5. Bring to a boil.
• 6. Add vegetables and cook for 10 minutes.
• 7. Put in jars and seal.
• 8. As always make sure your jars are clean with no chips or cracks and wipe the rim to be sure there is nothing on it. I know most of you ladies know this, but "newbies" may not.

HOMEMADE BACON KETCHUP

Steps:

• 1. Saute onion and garlic until tender and caramelized in a tablespoon or two of oil.
• 2. Add brown sugar to caramelized onions and garlic, and cook a couple of minutes until well integrated. Add tomatoes, roast bell peppers, paprika, bay leaf and fresh thyme.
• 3. Simmer about 1 hour. Add salt and pepper to taste. Add balsamic vinegar at the end. (This will balance the sugar.)
• 4. Preheat oven to 350°F. Place bacon strips on a baking sheet in the oven until it is crispy all over. Drain on paper towels, and dice into small pieces; fold into ketchup.
• 5. Keeps well in a refrigerated container for about three weeks.

CHERRY KETCHUP

Steps:

• 1. Heat oil over medium heat in a medium sauce pan until oil is shimmering. Add in shallot and cook until softened, but not browned, about 4 minutes.
• 2. Add in ginger and garlic and cook approximately 30 seconds
• 3. Add in cherries, vinegar, brown sugar, and salt and bring to a boil. Reduce heat and simmer until thickened, about 30-45 minutes.
• 4. Let cool to room temperature. Transfer to a blender or food processor and blend until smooth. Pour into an airtight container and store in refrigerator for up to 2 weeks.

QUEBEC KETCHUP

Steps:

• 1. Place a colander in a 2-quart glass measure or medium bowl. Place tomatoes in colander; sprinkle salt over tomatoes. Cover with plastic wrap; refrigerate 12 hours. Discard liquid.
• 2. Place cloves, allspice, and cinnamon on a small piece of cheesecloth. Gather edges of cheesecloth together; tie with string to make a pouch.
• 3. Combine the tomatoes, cheesecloth pouch, sugar, and remaining ingredients in a large non-reactive Dutch oven. Bring to a simmer over medium heat; cook, uncovered, 1 1/2 hours, stirring frequently. Discard the cheesecloth pouch.
• 4. Ketchup can be stored in an airtight container in your refrigerator for up to 1 month.

IN-A-PINCH KETCHUP

Steps:

• Mix together the tomato paste, white vinegar, brown sugar, garlic powder, onion powder, allspice, salt, molasses, corn syrup, and water in a saucepan over low heat; simmer gently until you get the consistency of ketchup, 45 minutes to 1 hour. Taste and adjust salt if necessary before serving.