In A Pinch Ketchup Recipes

KETCHUP

Steps:

• In a large saucepan combine tomatoes, fennel, onion, garlic, sugar, molasses, vinegar, cloves, anise pods and salt. Reduce over low heat until mixture becomes very thick.
• Puree mixture in a blender and strain through a mesh strainer. Chill and store in refrigerator.

KETCHUP

Steps:

• 1. Place tomatoes and onion in a large heavy saucepan. Set over moderate heat and cook, covered stirring often soft about 20 to 25 minutes.
• 2. Remove the vegetables, then put them through a food mill back into the saucepan, Discarding any solids left in food mill.
• 3. Stir in the brown sugar, garlic, bay leaf, celery seeds, allspice, cinnamon, cloves, and vinegar, and bring to a boil over moderate heat, adjust the heat so that the mixture bubbles gently, then simmer, uncovered stirring often, until it has the consistency of ketchup 35 to 40 minutes. AT THIS POINT REMOVE THE BAY LEAF
• 4. Store tightly covered in the refrigerator. Makes about 2 cups.

HOMEMADE SRIRACHA KETCHUP

Steps:

• 1. Place all ingredients in a saucepan and bring to a simmer, stirring occasionally for 1 hour till mix becomes thick. Remove onion and cinnamon stick and discard. At this point taste, I added a bit more sriracha sauce because I like it hot. Let cool for 1/2 hour then refrigerate. Can be refrigerated for one week.
• 2. Great for gifting, or bring to cookouts. When cooking hamburgs and hotdogs I like a lot of different condiments. This is perfect! If ya cant stand the heat this is still a wonderful recipe for homemade ketchup without the sriracha.

HOMEMADE KETCHUP

Steps:

• Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until soft and translucent, about 5 minutes. Stir in the ginger, garlic, mustard powder, allspice and cayenne and cook, stirring, 1 minute. Add the tomato paste and cook, stirring, 1 minute, then add the whole peeled tomatoes and scrape up any browned bits from the bottom of the pot with a wooden spoon; remove from the heat.
• Puree the ketchup in batches in a blender until smooth; return to the pot. Add the bay leaves, brown sugar, vinegar, molasses and 4 teaspoons salt. Bring to a simmer over medium-low heat and cook, stirring occasionally to avoid scorching, until very thick, about 1 hour, 45 minutes. Remove the bay leaves and let the ketchup cool. Transfer to an airtight container and refrigerate up to 2 weeks.
• Cook 3 slices finely chopped bacon in a small saucepan over medium heat, stirring occasionally, until crisp, about 12 minutes. Pour off all but 1 tablespoon drippings from the pan, then stir in 1 teaspoon smoked paprika. Stir in 1 cup homemade ketchup (above); simmer 2 minutes. Stir in 1/2 teaspoon cider vinegar and thin with water, if necessary. Serve warm.
• Peach-Curry Ketchup
• Melt 1/2 tablespoon butter in a small saucepan over medium heat. Add 1/2 cup chopped peeled peaches, 1 teaspoon chopped peeled ginger and 1 1/2 teaspoons curry powder; cook, stirring, 1 minute. Stir in 1 cup homemade ketchup (above); simmer 5 minutes. Transfer to a blender and add 2 tablespoons water; puree until smooth.
• Chop 1 to 2 teaspoons chipotle chiles in adobo sauce, then mash with the flat side of the knife. Heat 1 teaspoon vegetable oil in a small saucepan over medium heat. Add 1 teaspoon ground cumin and stir 10 seconds, then stir in 1 cup homemade ketchup (above) and the chipotles; simmer 2 minutes. Stir in 1 teaspoon each lime juice and honey and thin with water, if necessary.

HOME CANNED KETCHUP

Steps:

• 1. In a sauce pan, bring first 4 ingredients to a boil. Remove from heat, cover and set aside.
• 2. Cut your tomatoes into a large pan (I use a roaster because I make a huge batch at once)
• 3. Chop onion and pepper (any hot pepper will do, just adjust amount to accomodate heat)Add to tomatoes
• 4. On medium heat, cook vegetables until complete cooked down.
• 5. Put through a colander and make certain you get all the pulp you can
• 6. Pour juice and pulp back into large pan (why not, it's already dirty)Discard peelings and seeds
• 7. Add the sugar all at once and the salt a tsp at a time or to taste. You can add more if you like.
• 8. Cook the juice until reduced to roughly half the amount. Add strained vinegar mixture and continue cooking, at medium heat (you do NOT want this to scorch so be patient) until flavors come together.
• 9. At this point you can either continue to cook until reduced to thick, ketchup consistency OR you can use a starch product such as Ultra Gel to thicken the product. It is less time consuming and you end up with more ketchup and the flavor isn't affected.
• 10. Ladle into hot, clean pint jars and cap.
• 11. Water bath 15 minutes. Let cool and store in pantry

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.