April 28, 2006, Newsletter Issue #76: Making Ketchup
Tip of the Week
4 pounds of tomatoes - cored and
chopped, 2 cups sugar, 1/4 cup malt or apple cider vinegar, 1/2 tsp salt. Puree ingredients together. Place in saucepan and cook slowly over low heat - about 1 1/2 hours. Stir frequently. Pass hot liquid through a sieve to remove any remaining chunks. Add 1 crushed Vitamin C tablet to preserve color. Freeze or can for storage. Or - store in an air tight container in the fridge for up to a month.
Spice it up: Added 1 tbs commercial hot Pepper sauce before
cooking, or try adding paprika and cayenne pepper to taste
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