Catsup Aka Ketchup Food

CATSUP KETCHUP SUBSTITUTE (FOR USE IN COOKING)

Catsup Ketchup Substitute (for use in cooking) image

Make and share this Catsup Ketchup Substitute (for use in cooking) recipe from Food.com.

Provided by princess buttercup

Categories Sauces

Time 5m

Yield 1 cup

Number Of Ingredients 3

Ingredients

1 cup tomato sauce
1/2 cup sugar
2 tablespoons vinegar

Steps:

mix and use as needed.
(for use in cooking).

Nutrition Facts : Calories 470.8, Fat 0.6, SaturatedFat 0.1, Sodium 1284.4, Carbohydrate 118, Fiber 3.7, Sugar 110.3, Protein 3.2

HOMEMADE KETCHUP

Homemade Ketchup image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes

Time 12h10m

Yield 48

Number Of Ingredients 11

Ingredients

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

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.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

CATSUP AKA KETCHUP

Catsup Aka Ketchup image

I'm posting this recipe as a request from Jeff Hixson-it's very nice and is much, much better than the store stuff!

Provided by Diana Adcock

Categories Vegetable

Time 3h30m

Yield 7 pints

Number Of Ingredients 14

Ingredients

10 lbs ripe tomatoes, peeled and chopped
3 large yellow onions, finely chopped
2 red bell peppers or 2 green bell peppers, seeded and chopped
3 cloves garlic, peeled and minced
3 inches cinnamon sticks, broken in half
10 whole black peppercorns
7 whole cloves
5 whole allspice
1 teaspoon whole celery seed
3/4 cup packed dark brown sugar
1 cup white vinegar
1 tablespoon salt
1 tablespoon paprika
1/2 teaspoon cayenne pepper

Steps:

In a LARGE pot cook tomatoes, onions, peppers and garlic for 30-40 minutes, stirring frequently.
Puree vegetables in a food processor or run through a food mill.
Return to pot.
Tie the seasonings together in a cheesecloth bag and add to the tomato mixture.
Simmer mixture until reduced by about half, or to desired thickness-remember to STIR FREQUENTLY and watch the heat-this can scorch easily depending on your pot.
Remove spice bag when desired thickness is reached, and discard.
Spoon into clean, sterile hot jars leaving 1/4 inch head space.
Seal and process for 10 minutes at altitudes up to 1000 feet.
Any higher please consult canning chart or email me.

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