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Thread: I now have a lifetime supply of ketchup

  1. #1
    zxcvbob Guest

    Default I now have a lifetime supply of ketchup

    5 1/2 pints of green ketchup are in the BWB canner right now -- 4 pint
    jars and one of those Atlas jars from Classico spaghetti sauce. Not a
    bad yield from 10 pounds of unripe slicing tomatoes (Romas would have
    yielded more and required less cooking.) I wasn't going to process it,
    but I don't want to take up that much room in the fridge to store it.

    I almost ruined it because I didn't realize the sugar is a critical
    measurement, and I was going pretty much without a recipe. I started
    with 2 cups of sugar and tasted it and it wasn't nearly sweet enough.
    So I added another cup and it was too sweet (should have added just 1/2
    cup) But after it cooked for a couple of hours it kind of balanced out.
    I think it's OK.

    Bob

  2. #2
    Melba's Jammin' Guest

    Default Re: I now have a lifetime supply of ketchup

    In article <[email protected]>,
    zxcvbob <[email protected]> wrote:

    > 5 1/2 pints of green ketchup are in the BWB canner right now -- 4 pint
    > jars and one of those Atlas jars from Classico spaghetti sauce. Not a
    > bad yield from 10 pounds of unripe slicing tomatoes (Romas would have
    > yielded more and required less cooking.) I wasn't going to process it,
    > but I don't want to take up that much room in the fridge to store it.
    >
    > I almost ruined it because I didn't realize the sugar is a critical
    > measurement, and I was going pretty much without a recipe. I started
    > with 2 cups of sugar and tasted it and it wasn't nearly sweet enough.
    > So I added another cup and it was too sweet (should have added just 1/2
    > cup) But after it cooked for a couple of hours it kind of balanced out.
    > I think it's OK.
    >
    > Bob


    Good on you!! Does it taste like red ketchup?
    --
    Barb,
    http://www.barbschaller.com, as of August 20, 2012

  3. #3
    zxcvbob Guest

    Default Re: I now have a lifetime supply of ketchup

    Melba's Jammin' wrote:
    > In article <[email protected]>,
    > zxcvbob <[email protected]> wrote:
    >
    >> 5 1/2 pints of green ketchup are in the BWB canner right now -- 4 pint
    >> jars and one of those Atlas jars from Classico spaghetti sauce. Not a
    >> bad yield from 10 pounds of unripe slicing tomatoes (Romas would have
    >> yielded more and required less cooking.) I wasn't going to process it,
    >> but I don't want to take up that much room in the fridge to store it.
    >>
    >> I almost ruined it because I didn't realize the sugar is a critical
    >> measurement, and I was going pretty much without a recipe. I started
    >> with 2 cups of sugar and tasted it and it wasn't nearly sweet enough.
    >> So I added another cup and it was too sweet (should have added just 1/2
    >> cup) But after it cooked for a couple of hours it kind of balanced out.
    >> I think it's OK.
    >>
    >> Bob

    >
    > Good on you!! Does it taste like red ketchup?



    Pretty close. But greener. :-) It's also a little spicier than
    storebough ketchup, and it's not as smooth even though I food-milled it
    to remove all the seeds and skins, and when it was cooked down I
    blenderized it with a wand blender.

    I need to go get some french fries for the real test...

    It would be a lot easier starting out with a big can of tomato paste.
    And mixed pickling spice from Penzey's instead of a tablespoon of this
    and a tablespoon of that of a long list of whole spices.

    I did learn a neat trick: to make a cheesecloth spice bag when you don't
    have any good cheesecloth, unfold a 4" sterile gauze pad and fold it in
    half. You can buy them at the pharmacy for about 10, the packet says
    "Curity Gauze Sponges 12 Ply". I still have a bunch of them from when I
    busted up my knee last month.

    Bob

  4. #4
    Farm1 Guest

    Default Re: I now have a lifetime supply of ketchup

    "zxcvbob" <[email protected]> wrote in message
    news:[email protected]..
    >5 1/2 pints of green ketchup are in the BWB canner right now -- 4 pint jars
    >and one of those Atlas jars from Classico spaghetti sauce. Not a bad yield
    >from 10 pounds of unripe slicing tomatoes (Romas would have yielded more
    >and required less cooking.) I wasn't going to process it, but I don't want
    >to take up that much room in the fridge to store it.
    >
    > I almost ruined it because I didn't realize the sugar is a critical
    > measurement, and I was going pretty much without a recipe. I started with
    > 2 cups of sugar and tasted it and it wasn't nearly sweet enough. So I
    > added another cup and it was too sweet (should have added just 1/2 cup)
    > But after it cooked for a couple of hours it kind of balanced out. I think
    > it's OK.


    Hmmmm. Wonder if that's what I'd call 'Green Tomato Chutney'?



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