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Thread: Green ketchup

  1. #1
    zxcvbob Guest

    Default Green ketchup

    I've talked myself into making ketchup with the last of my green
    tomatoes instead of making salsa. So I've been combing my recipe books
    and the Internet looking for ketchup recipes that look good using green
    tomatoes. I'm overwhelmed by all the underwhelming recipes and having
    trouble picking. I might try to combine several and come up with my own
    recipe.

    There's a lot of disagreement about what spices to use. And a lot of
    the recipes use ground spices, but that will turn the ketchup brown...
    I'm planning to simmer whole spices (cloves, allspice, coriander, mace
    or cinnamon, and bayleaf) in the vinegar before I add it, and add ground
    mustard, ginger, and a little cayenne to the tomatoes because they are
    light-colored. I don't see turmeric in *any* of the recipes, I wonder why?

    A procedure I like that's mostly in the ancient recipes is to slice and
    salt the tomatoes and onions and let them sit overnight, then pour off
    the water. That way, you don't have to boil it off. You do lose some
    control over how much salt is in the final product.

    So does anybody here have a tried-n-true recipe for ketchup, either
    green or red? Thanks.

    Bob

  2. #2
    thoitranghangngay is offline Assistant Cook
    Join Date
    Sep 2012
    Posts
    3

    Default

    Xuống phố với những bộ váy đáng yêu v*o dịp thu sang, chắc chắn bạn sẽ rất nổi b*t đấy.
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    2. D*i tay, tay lỡ
    Nếu như mùa hè l* mùa của váy quây, váy 2 dây hay váy kiểu tank top thì tới mùa thu, những chiếc tay áo sẽ được kéo d*i ra một chút. Vì thời tiết đã dễ chịu hơn rất nhiều nên thay đổi n*y l* điều rất phù hợp. Phần tay áo được kéo d*i ra mang tới vẻ ngo*i k*n đáo hơn nhưng lại không hề bị gi* dặn chút n*o. Những gam m*u tươi sáng, họa tiết vui mắt hay kiểu dáng cá t*nh sẽ giúp bạn khắc phục điều đó!


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    Hãy chọn cho mình dáng boots cổ ngắn nếu chân bạn không được thon thả cho lắm.


    Còn nếu bạn có một đôi chân d*i, đừng ngại th* l*m mới mình với
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  3. #3
    Hell Toupee Guest

    Default Re: Green ketchup

    On 9/27/2012 12:58 PM, zxcvbob wrote:

    > A procedure I like that's mostly in the ancient recipes is to slice
    > and salt the tomatoes and onions and let them sit overnight, then pour
    > off the water. That way, you don't have to boil it off. You do lose
    > some control over how much salt is in the final product.


    Just freeze the tomatoes whole, then let them thaw. Slip off the
    skins, pour off the excess water. No need to use salt.


  4. #4
    gloria p Guest

    Default Re: Green ketchup

    On 9/27/2012 11:58 AM, zxcvbob wrote:
    > I've talked myself into making ketchup with the last of my green
    > tomatoes instead of making salsa. So I've been combing my recipe books
    > and the Internet looking for ketchup recipes that look good using green
    > tomatoes. I'm overwhelmed by all the underwhelming recipes and having
    > trouble picking. I might try to combine several and come up with my own



    >
    > So does anybody here have a tried-n-true recipe for ketchup, either
    > green or red? Thanks.
    >
    > Bob



    My suggestion: Don't bother.

    When we were first married we had a large backyard garden and a terrific
    tomato crop. Never having canned anything, we decided to make ketchup.

    I bought canning jars and about $15 worth of spices (and this was back
    when things were cheap in the mid 60s.)

    We picked, washed, chopped about 8 quarts of tomatoes. Per the USDA
    recipe, they cooked for hours. By the time we were through, we had 1
    1/2 pints of ketchup that was much less tasty than even the cheapest
    brand on the market.

    There are lots better uses for tomatoes.

    gloria p


  5. #5
    zxcvbob Guest

    Default Re: Green ketchup

    On 9/27/2012 3:42 PM, gloria p wrote:
    > On 9/27/2012 11:58 AM, zxcvbob wrote:
    >> I've talked myself into making ketchup with the last of my green
    >> tomatoes instead of making salsa. So I've been combing my recipe books
    >> and the Internet looking for ketchup recipes that look good using green
    >> tomatoes. I'm overwhelmed by all the underwhelming recipes and having
    >> trouble picking. I might try to combine several and come up with my own

    >
    >
    >>
    >> So does anybody here have a tried-n-true recipe for ketchup, either
    >> green or red? Thanks.
    >>
    >> Bob

    >
    >
    > My suggestion: Don't bother.
    >
    > When we were first married we had a large backyard garden and a terrific
    > tomato crop. Never having canned anything, we decided to make ketchup.
    >
    > I bought canning jars and about $15 worth of spices (and this was back
    > when things were cheap in the mid 60s.)
    >
    > We picked, washed, chopped about 8 quarts of tomatoes. Per the USDA
    > recipe, they cooked for hours. By the time we were through, we had 1 1/2
    > pints of ketchup that was much less tasty than even the cheapest brand
    > on the market.
    >
    > There are lots better uses for tomatoes.
    >
    > gloria p
    >




    Every home gardener needs to make ketchup at least once. It's a
    humbling experience that always goes pretty much like yours; bunch of
    money of sugar and spices, many hours of work, and when you're done you
    turn half a bushel of wonderful vine-ripe tomatoes into 2 pints of
    ketchup -- and if you did a *really* good job, it tastes almost as good
    as the cheap off-brand stuff from the dollar store.

    I'm doing this one for fun, not because it makes any sense :-)

    Bob

  6. #6
    gloria p Guest

    Default Re: Green ketchup

    On 9/27/2012 3:23 PM, zxcvbob wrote:

    >
    > Every home gardener needs to make ketchup at least once. It's a
    > humbling experience that always goes pretty much like yours; bunch of
    > money of sugar and spices, many hours of work, and when you're done you
    > turn half a bushel of wonderful vine-ripe tomatoes into 2 pints of
    > ketchup -- and if you did a *really* good job, it tastes almost as good
    > as the cheap off-brand stuff from the dollar store.
    >
    > I'm doing this one for fun, not because it makes any sense :-)
    >
    > Bob



    That's good to hear. I was going to suggest tomato/onion/bellpepper
    relish with some jalapenos or habaneros to kick it up a bit,then you
    could have the fun and a tasty product in addition.

    gloria p

  7. #7
    pheasant16 Guest

    Default Re: Green ketchup

    zxcvbob wrote:

    >
    > I'm doing this one for fun, not because it makes any sense :-)
    >
    > Bob



    That sounds like a lot of our adventures.
    Never tried ketchup, but tried tomato paste; ONCE. Think that bugger
    boiled all day IIRC.
    Over the years we now limit it to canned tomatoes, spagetti sauce, a
    couple jellies, pickled beets, and sausage.



  8. #8
    songbird Guest

    Default Re: Green ketchup

    zxcvbob wrote:

    > I've talked myself into making ketchup with the last of my green
    > tomatoes instead of making salsa. So I've been combing my recipe books
    > and the Internet looking for ketchup recipes that look good using green
    > tomatoes. I'm overwhelmed by all the underwhelming recipes and having
    > trouble picking. I might try to combine several and come up with my own
    > recipe.

    ....
    > So does anybody here have a tried-n-true recipe for ketchup, either
    > green or red? Thanks.


    you may have to go back a fair ways to find
    decent green ketchup recipes. it used to be
    that ketchup was more than one kind (the red
    kind so common today). three were common, red,
    green and mushroom.

    i have no idea if they were any good.

    i made a relish from garlic, green tomatoes,
    spices and jalapenos that turned out okish and
    didn't involve a ton of cooking down. i think
    that is one way to make an acceptable use of
    green tomatoes. in the end i much prefer green
    tomatoes fried in butter and eaten as a sandwich.
    no breading or batter needed, if you grill the
    bread you get all the good stuff and not so much
    of the grease.


    songbird

  9. #9
    Joy Beeson Guest

    Default Re: Green ketchup

    On Thu, 27 Sep 2012 16:23:06 -0500, zxcvbob <[email protected]>
    wrote:

    > Every home gardener needs to make ketchup at least once. It's a
    > humbling experience that always goes pretty much like yours; bunch of
    > money of sugar and spices, many hours of work, and when you're done you
    > turn half a bushel of wonderful vine-ripe tomatoes into 2 pints of
    > ketchup -- and if you did a *really* good job, it tastes almost as good
    > as the cheap off-brand stuff from the dollar store.


    My ketchup was better than premium brands -- I didn't put any sugar in
    it; I sweetened it by cooking down the juice in the tomatoes. (Drain
    it off, as suggested, and you'll probably get the results reported.)

    --
    Joy Beeson
    joy beeson at comcast dot net
    http://roughsewing.home.comcast.net/
    The above message is a Usenet post.
    I don't recall having given anyone permission to use it on a Web site.

  10. #10
    marierogen Guest

    Default Re: Green ketchup


    zxcvbob;1773671 Wrote:
    > I've talked myself into making ketchup with the last of my green
    > tomatoes instead of making salsa. So I've been combing my recipe books
    >
    > and the Internet looking for ketchup recipes that look good using green
    >
    > tomatoes. I'm overwhelmed by all the underwhelming recipes and having
    > trouble picking. I might try to combine several and come up with my own
    >
    > recipe.
    >
    > There's a lot of disagreement about what spices to use. And a lot of
    > the recipes use ground spices, but that will turn the ketchup brown...
    > I'm planning to simmer whole spices (cloves, allspice, coriander, mace
    > or cinnamon, and bayleaf) in the vinegar before I add it, and add ground
    >
    > mustard, ginger, and a little cayenne to the tomatoes because they are
    > light-colored. I don't see turmeric in *any* of the recipes, I wonder
    > why?
    >
    > A procedure I like that's mostly in the ancient recipes is to slice and
    >
    > salt the tomatoes and onions and let them sit overnight, then pour off
    > the water. That way, you don't have to boil it off. You do lose some
    > control over how much salt is in the final product.
    >
    > So does anybody here have a tried-n-true recipe for ketchup, either
    > green or red? Thanks.
    >
    > Bob



    hi..I have tried green and red ketchup both.Both are very tasty and
    delicious.its depends on you.how will you prepare the ketch ?Please
    remind one thing add exact quantity of sugar.Its provides a better taste
    to your ketchup.




    --
    marierogen

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