{"id":1258,"date":"2019-01-10T15:56:57","date_gmt":"2019-01-10T21:56:57","guid":{"rendered":"http:\/\/www.addictedtocanning.com\/blog\/?p=1258"},"modified":"2019-09-01T08:39:59","modified_gmt":"2019-09-01T14:39:59","slug":"tomato-ketchup","status":"publish","type":"post","link":"https:\/\/www.addictedtocanning.com\/blog\/2019\/01\/10\/tomato-ketchup\/","title":{"rendered":"Tomato Ketchup"},"content":{"rendered":"\r\n<p>Home made tomato ketchup is always demoralising. You spend a whole day, and a load of not-cheap ingredients, all to make something which is almost as good as you can get in the store.<\/p>\r\n\r\n\r\n\r\n<p>Then I discovered this recipe. It actually makes sense how it all comes together, and it&#8217;s delicious. It&#8217;s not the same as store bought, but it exists in a different place on the same plane. Enjoy!<\/p>\r\n\r\n\r\n\r\n<ul>\r\n<li style=\"list-style-type: none;\">\r\n<ul>\r\n<li>5lb \/ 2.25kg ripe tomatoes (or equivalent in canned, crushed tomatoes &#8211; two 28oz\/795g cans)<\/li>\r\n<li>1 onion<\/li>\r\n<li>6 cloves<\/li>\r\n<li>4 allspice berries<\/li>\r\n<li>1 oz \/ 25g fresh ginger, sliced<\/li>\r\n<li>6 black peppercorns<\/li>\r\n<li>1 fresh rosemary sprig<\/li>\r\n<li>1 parsnip, peeled, quartered, and roasted OR 1 celery heart<\/li>\r\n<li>2 tbsp light brown sugar *<\/li>\r\n<li>4.5 tbsp \/ 65ml raspberry vinegar *<\/li>\r\n<li>3 garlic cloves, peeled<\/li>\r\n<li>1 tbsp salt\r\n\r\n<\/li>\r\n<\/ul>\r\n<\/li>\r\n<\/ul>\r\n<p>Peel and seed the tomatoes (or open the can!) and place in a large saucepan. Peel the brown papery leaves from the onion, leaving the roots and the tip intact. Stud the cloves into the onion and place in the pan.<\/p>\r\n<p>Put the allspice, peppercorns, and ginger into a spice bag or tie them into a small bag of cheesecloth and place into the pan. Add the roasted parsnip to the pan with the sugar, vinegar, garlic, and salt.<\/p>\r\n<p>Bring the mixture to a boil over medium-high heat then reduce to low heat and simmer for about 1.5 to 2 hours, stirring regularly, until reduced by half. Remove spice bag. Blend until smooth in a food processor or with a handheld blending stick, then simmer for another 15 minutes. Store in the fridge.<\/p>\r\n<p>* I ended up doubling both of these to get the taste I was looking for. By doubling these it has also increased the shelf life. I would not recommend boiling water bath processing this recipe as it has not been checked by the USDA. The raspberry vinegar was a pest to acquire &#8211; you can make it yourself with raspberries steeped in vinegar, or you can try it with other vinegars such as malt, cider, wine, balsamic&#8230;.<\/p>","protected":false},"excerpt":{"rendered":"<p>Home made tomato ketchup is always demoralising. You spend a whole day, and a load of not-cheap ingredients, all to make something which is almost as good as you can get in the store. Then I discovered this recipe. It actually makes sense how it all comes together, and it&#8217;s delicious. It&#8217;s not the same [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,18,65],"tags":[30],"class_list":["post-1258","post","type-post","status-publish","format-standard","hentry","category-information","category-recipe","category-sauce","tag-cheap"],"_links":{"self":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1258","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/comments?post=1258"}],"version-history":[{"count":11,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1258\/revisions"}],"predecessor-version":[{"id":1324,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/posts\/1258\/revisions\/1324"}],"wp:attachment":[{"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/media?parent=1258"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/categories?post=1258"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.addictedtocanning.com\/blog\/wp-json\/wp\/v2\/tags?post=1258"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}