Rich, Natural and Delicious Homemade Ketchup Recipes
Rich Slow Cooker Ketchup
5 pounds of tomatoes
¼ cup apple cider vinegar
2 tablespoons of molasses
2 tablespoons of honey
1 tablespoon dijon mustard
¼ tablespoon ground cloves
¼ tablespoon ground cinnamon
¼ tablespoon ground pepper
1 small onion or ¼ large onion (diced)
1 clove of chopped garlic
1 tablespoon of salt
½ tablespoon Worcestershire sauce
¼ tablespoon cayenne pepper (optional)
Preparing the Ingredients
The first step is to cut the tomatoes into 1 – 1 ½ inch chunks and place them in a large stock pot. Keep in mind that the quality and taste of the ketchup will depend largely on the tomatoes that you choose, so make sure to use your favorite variety. Mash them with a potato masher or large wooden spoon and cook over low heat for 30 minutes.
Remove from heat and pour the tomatoes into a blender, food processor or food mill and make a puree. Using a food mill will remove the seeds and create a nice, smooth texture. However, blending should pulverize many of the seeds as well, but some pieces will remain.
Add the puree to a slow cooker along with all of the ingredients and stir. Cook for about 8-12 hours. Puree the mixture one more time before putting back in the slow cooker for another 3 hours. This time, prop open the lid a hair by wedging a butter knife or toothpick between the lid and the top of the cooker on opposite sides. This will allow the mixture to vent during cooking and cause it to thicken up a bit. Cook longer if you want a thicker sauce. Once cooked, remove the mixture and puree one more time.
Taste for flavoring and add more honey or spices if desired. Blend one final time and then scoop the ketchup into glass mason jars for long-term storage, or plastic squeeze bottles for immediate use. Allow the ketchup to cool to room temperature before attaching and sealing the lids. Label and date the jars and store in a cool, dry place.
Small and Simple Tomato Paste Recipe
12 ounces of tomato paste
½ cup of bee honey
½ cup of water (more or less depending on desired consistency)
1 cup of vinegar
¼ teaspoon of garlic powder
½ teaspoon of onion powder
2 teaspoons of salt
Add all of the ingredients to a saucepan and bring to a quick boil. Reduce to a simmer over low to medium heat. Cover and stir occasionally for about 20 minutes. Allow to cool before pouring into a storage jar or squeeze bottle, and let it cool to room temperature before attaching the lids and storing in your pantry or refrigerator for immediate use.
This recipe is ideal when working with limited resources since it does not require fresh ingredients. It will also yield between 2 and 3 cups depending on how much water you add. This smaller portion makes it ideal for a small batch to have on hand for immediate use, but it can be stored over the long term as well.
Try these recipes for yourself. Feel free to experiment with different ingredients and proportions until you find the flavor and consistency that is just right. Don’t forget to include ketchup in your food stockpile, and preparing these recipes will give you the chance to develop a supply that is free from artificial colors, flavors or preservatives.
