Comments on: Homemade Ketchup

By: Avi

Avi — Fri, 18 Dec 2009 14:24:32 +0000

I plan on trying this – it looks great. I remember, as a child, my grandmom making ketchup. She once had me help her grate the tomatoes. I was upset because it didn’t look like ketchup (bottled kind). My grandmom told me to be patient and by the end it looked just like ketchup. It tasted amazing (slightly sweet). I always add sugar to my ketchup.

BTW Heniz 57 doesn’t mean 57 ingredients, it means 57 brands of products they had( they actually had more, but liked the 57 number). Here is a link to a post on it, scroll down to Origin of Heinz’ “57″ Brands – http://hbswk.hbs.edu/archive/788.html

By: megan

megan — Fri, 06 Nov 2009 17:36:09 +0000

You’re totally right, Thomas. Brown sugar is actually more processed than white sugar! You could try using raw sugar and adding a bit of molasses in with the mixture to make a sort of DIY brown sugar.

By: Thomas Trotter

Thomas Trotter — Fri, 06 Nov 2009 17:29:17 +0000

For all the people using brown sugar… I am certain brown sugar is simply the highly refined white stuff with molasses added in. Something to consider. I like the idea of using grated carrots in place of sugar!

By: tom | tall clover farm

tom | tall clover farm — Mon, 02 Nov 2009 16:49:50 +0000

Making ketchup is great fun, albeit a bit labor intensive using fresh tomatoes and making big batches. And whatever you do don’t leave the pot simmering without stirring. I have the scary pics to prove it:

http://tallcloverfarm.com/?p=625

By: saleh adow

saleh adow — Sun, 27 Sep 2009 20:43:26 +0000

i want to learn how to make ketchub

By: megan

megan — Tue, 15 Sep 2009 13:42:14 +0000

Deirdre- I think that is an excellent idea! It actually might develop more depth of flavor if you cook the tomato mixture longer and slower. I’d just check the taste after 2 hours or so on low to make sure the spices don’t become overwhelming.

By: Deirdre

Deirdre — Mon, 14 Sep 2009 21:57:48 +0000

Could you use a slow cooker instead of cooking it on a stove top?

By: liza

liza — Sun, 19 Jul 2009 05:19:11 +0000

Thanks for the site Mom…Laura and I are making ketchup tonight and also thanks for the info on the mercury in HFCS. Think of all the brain damage after all those years of Heinz ketchup! P.S. We loved your ketchup so we will do the molasses substitute just as you did. We are also canning some tonight.

By: PJ Davidson

PJ Davidson — Wed, 17 Jun 2009 00:32:55 +0000

I just made ketchup using your recipe and though it’s still cooling, I tasted it and it’s delicious! I used less sugar with a couple of teaspoons of molasses for flavor. Then I used my Braun ’stick’ mixer to chop up the thick pieces and it turned out pretty smooth.

I didn’t know that HFCS had mercury in it so that really inspired me to do this. And it was great to find a good recipe. Thanks!

By: megan

megan — Mon, 11 May 2009 20:24:36 +0000

I don’t think a liquid sweet would affect the outcome too much – agave is a little more neutral in flavor so I think I’d go with that over honey. The molasses-y flavor of the brown sugar adds a little something to flavor, though – maybe if you add a teaspoon of actual molasses (maybe less) it might mimic the brown sugar taste.