The foundation of ketchup

Post by **jacob** » Tue Aug 24, 2010 5:46 pm

Now that I learned how to make Thousand Island dressing which is indistinguishable from the commercial variety, the question is ...
How do I make ketchup?
What is the simplest possible recipe for ketchup?

Steve Austin · Post by **Steve Austin** » Tue Aug 24, 2010 6:44 pm

Tomatoes + HFCS, right? HFCS must be no lower than the 3rd or 4th ingredient by volume.

HSpencer · Post by **HSpencer** » Tue Aug 24, 2010 7:12 pm

Ummm yeah my wife knows how to make it, but why, when you can buy two 64 oz Ketchup and one 64 oz mustard// 3 pack at Sams Club for less than $8.00. You can't buy all the items needed to make it for that?

Post by **jacob** » Tue Aug 24, 2010 7:14 pm

I figure I can avoid refrigeration if I can make it on the fly. Ketchup, being the foundation of the food pyramid, is the most important ingredient in our fridge.

Ralphy · Post by **Ralphy** » Tue Aug 24, 2010 7:36 pm

I love ketchup too, but I might have to side with HSpencer there. Our grocery store had the 40 oz squeeze bottles for like 98 cents a couple months ago, so the pantry got stocked. Would be interested to hear if you come up with anything, though.

Post by **jacob** » Tue Aug 24, 2010 7:42 pm

Ketchup seems to be able to last a while (however long that is?), but it does lose taste with age. Buying small bottles may solve the problem.
http://www.heinzketchup.com/FAQ.aspx
Tabasco definitely does not need refrigeration.
http://www.pepperfest.com/info_booth/faq/sns_pour.cfm

Ralphy · Post by **Ralphy** » Tue Aug 24, 2010 7:53 pm

Hehe, like the ancient box of ketchup packets at the pizza restaurant I used to work at. I guess they never had any complaints

Kevin M · Post by **Kevin M** » Tue Aug 24, 2010 8:17 pm

Government standards for ketchup...aka our tax $ hard at work.
http://homecooking.about.com/od/howtoco ... andard.htm

HSpencer · Post by **HSpencer** » Tue Aug 24, 2010 9:21 pm

"For Best Results, refrigerate after opening"
I dont know how not refrigerating would degrade the results.

What about all those bottles of ketchup that sit daily on the tables of all the Route 66 diners without refrigeration? "Get your "K" (kicks or ketchup) on route 66". I think the deal is that commercial ketchup will have all the "mono-filly-glycimates bonosalicyliclates" and other chemicals in it to retard spoilage no matter if refrigerated or not.

S · Post by S » Tue Aug 24, 2010 9:31 pm

Well in theory it gets consumed faster in a restaurant. I hate ketchup with a passion myself. BBQ sauce or in a pinch mustard, please (I refrigerate neither).

HSpencer · Post by **HSpencer** » Tue Aug 24, 2010 10:02 pm

@S
Way to go!! I sub BBQ sauce for anywhere ketchup would be used.

On a really, really, absolutely really good mustard, well that is where you dip your french fries!!!!

Post by **jacob** » Tue Aug 24, 2010 10:08 pm

No ketchup? Isn't that a possible case of malnourishment?! ;-D

HSpencer · Post by **HSpencer** » Tue Aug 24, 2010 10:12 pm

@Jacob
One uses ketchup for the topping on one's meatloaf. That is about all I can think of.

George the other one · Wed Aug 25, 2010 12:56 am

I would recommend using tomato paste instead of ketchup. Its way healthier for you.

hickchick · Post by **hickchick** » Wed Aug 25, 2010 6:09 pm

You sautee onions in oil until brown. Add vinegar, tomatoes (you want canned in a combination that will best approximate the consistency you want), brown sugar, spices. Simmer til done.
Here are a couple of recipes.
http://under1000permonth.blogspot.com/2 ... p-255.html
http://homesicktexan.blogspot.com/2009/ ... thing.html