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  1. #1
    wellie's Avatar
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    Default Tomato & Green Pepper Ketchup

    I've never made Homemade Ketchup before, and it's 'mashing' on the stove nicely as I type....and it does actually smell vaguely like ketchup, which is a good start!

    I'm using frozen cherry tomatoes, which I have painstakingly taken all the skins off, before chucking them in the preserving pan, and frozen Green Peppers. And distilled MALT vinegar (because I had it in the cupboard).

    The recipe goes like this:

    3.5kg ripe tomatoes
    8 large onions
    50g bruised root ginger
    2 level tblsps. whole cloves
    8 green peppers
    2 litres distilled vinegar
    5 tsps salt
    250g demerara sugar
    2 tblsps whole allspice (I left this out as I only have ground, as the cloves (which I hate with a vengence) will largely impart similar flavour for now in 'using up' rather than buying new)
    4" stick of cinnamon

    Skin and chop the tomatoes and onions. Cut the base off the peppers, remove the seeds and membranes and chop the flesh. Put in a pan with the vinegar, salt and sugar, and the spices tied in a muslin bag.

    Bring to the boil and simmer, uncovered for 1 hour, stirring frequently. Remove the spices and rub the pulp through a sieve.

    Simmer again until the ketchup has a creamy consistency, then pour into hot bottles, seal and sterilise.

    Those of you wot have made your own ketchup before, is there anything I should know in addition to the above?
    Thanks in anticipation.
    X

  2. #2
    shirlthegirl43's Avatar
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    Sorry Wellie, I have never made ketchup. Wanted to wish you well with it though.
    Happy Gardening,
    Shirley

  3. #3
    wellie's Avatar
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    Oh Thanks Honey! (I'm sure if it's ready by then that your boys can give me an opinion?! - ooh! I'm scared!)
    X

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    wellie's Avatar
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    Ooh, and now need urgent advice, if anyone's in a position to give it?

    One recipe says to sieve the pulp through a 'non-metalic' sieve, and the other recipe I've looked at, doesn't mention if it should be metalic or not.....

  5. #5
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    Would go with non-metallic if possible. Think the tomatoes can react with metal ones (don't know where that is dredged up from though).
    Happy Gardening,
    Shirley

  6. #6
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    I'd do that too (tho' I may be a bit 'after the event' here!)

    The chutney book makes a bit of a do about the tomatoes being acidic and reacting with the metal somehow. Does that make sense?

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    wellie's Avatar
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    Perfect Sense you two, thanks. Going to sieve the pulp when it's cooled down a bit....

  8. #8
    Hazel at the Hill's Avatar
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    If it's anything like the parsnip wine, that'll be about a week on Thursday!

    Does the ketchup need to 'mature' do you think, like chutney??

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