400+ Vinegar tips. Tips that use vinegar Great uses of Vinegar

Vinegar tips - Make a vinegar based tomato ketchup

Make a vinegar based tomato ketchup



Here is a recipe to make your own ketchup. This fresh tasting tomato ketchup which makes a nice gift or just a treat for your family. Cover the pot as it cooks with a wire mesh shield.

To make 16 floz/450ml

  • Two 1 lb 12oz/800g cans tomatoes, sieved
  • 2 bay leaves
  • 1 level teaspoon celery seasoning
  • 1 level teaspoon mustard seed
  • 1 teaspoon whole allspice
  • 1 stick cinnamon
  • 1 teaspoon peppercorns
  • 1 level teaspoons salt
  • 8 floz/225ml white vinegar
  • 7oz/200g sugar

In a large, deep saucepan over a moderate heat, simmer the tomatoes uncovered for 1 hour, stirring occasionally. Tie the bay leaves, celery seasoning and spices in a piece of muslin and add to the saucepan, then add the salt. Partially cover the saucepan with a lid and simmer for another 30 minutes.

Remove the spice bag and add the vinegar and sugar. Turn up the heat to moderate and cook the ketchup uncovered at a slow boil, stirring often, until very thick ? about 1 hour. At the end of the cooking time, you may have to stir constantly to prevent the mixture catching on the bottom of the saucepan.

Ladle the hot tomato ketchup into 2 hot, sterilized 8oz/225ml preserving jars, stopping 3 mm below the rim. Clean the jars and seal tightly while still hot? the ketchup will keep for 1 month if refrigerated.



More Vinegar kitchen tips
Download Great uses of Vinegar here


Download the Vinegar Book
How to get your hands on Great uses of Vinegar

Other Books
See all the free to read books


© Copyright 2005 by George Hughes All rights reserved
Last update 10th December 2006