Blender Ketchup Food
BLENDER KETCHUP
Hang on to this recipe for the summer abundance of tomatoes from the gardens of all of those cooks who love to garden! I'm putting the recipe on Zaar just as it appears in the Farm Journal Freezing and Canning cookbook from 1973. However, I did cut the recipe in half for us; poured the resulting delicious ketchup into a covered, plastic container that I kept in the refrigerator. It lasted just fine for almost three months....then it was all gone!
Provided by NoSpringChicken
Categories Small Appliance
Time 1h30m
Yield 5 pints
Number Of Ingredients 12
Steps:
- Quarter tomatoes; remove stem ends.
- Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
- Mix.
- Put vegetables into blender, filling 3/4 full.
- Blend at high speed for about 10 seconds; or until vegetables are pureed.
- Repeat as necessary; pour all into a large kettle.
- Add rest of ingredients; stir to blend thoroughly.
- Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
- (My half recipe took about an hour ro reduce.) Pour into hot jars.
- Adjust lids.
- Process in boiling water bath for 10 minutes at 212 degrees.
- Remove jars and complete seals.
Nutrition Facts : Calories 773.9, Fat 3.3, SaturatedFat 0.5, Sodium 1002.4, Carbohydrate 181.1, Fiber 18.4, Sugar 157.9, Protein 12.7
HOMEMADE KETCHUP
Provided by Food Network Kitchen
Categories condiment
Time 1h30m
Yield about 5 cups
Number Of Ingredients 14
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.
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