Low Sodium Homemade Ketchup Recipes

LOW SODIUM KETCHUP

Steps:

• Combine all ingredients a medium saucepan and mix.
• Bring to a boil, reduce heat to low and simmer 15-20 minutes. Stir throughout every few minutes.
• Cover with lid askew because it will spit hot ketchup all over even the lowest setting.
• Add water, a teaspoon at a time or simmer down to your desired consistency.
• Let cool and then pour preferably into a glass bottle or container for storage.
• Keep refrigerated up to a month.

HOMEMADE KETCHUP

Steps:

• Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
• Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
• Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
• Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
• Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

LOW-SODIUM HOMEMADE KETCHUP

Steps:

• Blend Onion and water in blender until liquefied.
• In a small saucepan, whisk the onion-water with remaining ingredients.
• Cover and cook over low heat for about 10 minutes.
• Allow to Cool
• Store in a tightly covered container or squeeze bottle in the refrigerator.