Post by Loupy on Oct 9, 2015 15:23:45 GMT -7
HOMEMADE KETCHUP IN THE SLOW COOKER
AUTHOR:FROM THE DIY KITCHEN COOKBOOK BY MELANIE ZOOK, MA, RD
OF FRESH START NUTRITION @ www.100daysofrealfood.com/
Let’s start with ketchup. It’s a kid-friendly kitchen, restaurant, and picnic staple, but the bottled, store-bought version is one of the condiments highest in sodium and sugar (often in the form of high fructose corn syrup). And some of the new reduced sugar varieties are made with artificial sweeteners. By making your own, however, you can control how much salt is added and skip the processed sugar altogether by using honey as the sweetener.
Homemade ketchup makes a perfect summertime hostess gift. Double the recipe, pour into mason jars, and tie on a bow.
It also freezes well (leave headroom if freezing in jars to allow for expansion). Or freeze in an ice cube tray so you can thaw out individual portions when you need them for serving food or when making other recipes, such as barbecue sauce.
Many people are pretty loyal to their ketchup brand, so I knew this recipe would be a tough one to develop. But my Heinz-loving husband from Pittsburgh approves. I hope you do too!
SERVES: MAKES 20 OUNCES
INGREDIENTS
28-ounce can tomato puree
¾ cup white vinegar (Look for white vinegar derived from corn or rye or try apple cider vinegar.)
½ cup honey
1 ½ teaspoons kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon celery salt
⅛ teaspoon ground mustard (mustard powder)
⅛ teaspoon ground cloves (about 3 cloves)
Ground black pepper and/or cayenne pepper to taste (optional)
INSTRUCTIONS
Add all ingredients to a slow cooker.
Cook on low for 8 hours or until thick.
Store in a glass jar or a squeeze bottle in the refrigerator or freeze.
NOTES
• We recommend organic ingredients when feasible.
• Use the same measuring cup for the honey that you did for the vinegar. Honey slides out of a wet measuring cup much better than out of a dry one.
• Grind whole cloves using a mortar and pestle or with the flat side of a chef’s knife.
AUTHOR:FROM THE DIY KITCHEN COOKBOOK BY MELANIE ZOOK, MA, RD
OF FRESH START NUTRITION @ www.100daysofrealfood.com/
Let’s start with ketchup. It’s a kid-friendly kitchen, restaurant, and picnic staple, but the bottled, store-bought version is one of the condiments highest in sodium and sugar (often in the form of high fructose corn syrup). And some of the new reduced sugar varieties are made with artificial sweeteners. By making your own, however, you can control how much salt is added and skip the processed sugar altogether by using honey as the sweetener.
Homemade ketchup makes a perfect summertime hostess gift. Double the recipe, pour into mason jars, and tie on a bow.
It also freezes well (leave headroom if freezing in jars to allow for expansion). Or freeze in an ice cube tray so you can thaw out individual portions when you need them for serving food or when making other recipes, such as barbecue sauce.
Many people are pretty loyal to their ketchup brand, so I knew this recipe would be a tough one to develop. But my Heinz-loving husband from Pittsburgh approves. I hope you do too!
SERVES: MAKES 20 OUNCES
INGREDIENTS
28-ounce can tomato puree
¾ cup white vinegar (Look for white vinegar derived from corn or rye or try apple cider vinegar.)
½ cup honey
1 ½ teaspoons kosher salt
1 teaspoon onion powder
½ teaspoon garlic powder
⅛ teaspoon celery salt
⅛ teaspoon ground mustard (mustard powder)
⅛ teaspoon ground cloves (about 3 cloves)
Ground black pepper and/or cayenne pepper to taste (optional)
INSTRUCTIONS
Add all ingredients to a slow cooker.
Cook on low for 8 hours or until thick.
Store in a glass jar or a squeeze bottle in the refrigerator or freeze.
NOTES
• We recommend organic ingredients when feasible.
• Use the same measuring cup for the honey that you did for the vinegar. Honey slides out of a wet measuring cup much better than out of a dry one.
• Grind whole cloves using a mortar and pestle or with the flat side of a chef’s knife.
