But please, do a better job than I did.
I was so looking forward to the DIY pride that I was going to feel, come spring when I served up some juicy, fresh-grilled burgers and a big basket of hot-from-the-oil, twice-cooked frits with mayonaise and my own homemade ketchup, complete with badass professionally-designed custom label by John Pszeniczny.
Well, I finally got around to making and canning the “ketchup”, but I’ve got to say, I am pretty dissapointed with the results. I should have done more research, maybe checked out some of those sites that tell you how to make your own authentic-tasting Twinkies, or believable knock-off of the Colonel’s chicken. Instead, I used the first random ketchup recipe that I stumbled upon, which happened to be this one from PickYourOwn.org.
I went out and bought 10 lbs of fresh vine-ripened tomatoes, brought them home and started in on the whole ketchp making rigmarole:
- Boil the tomatoes for 30 seconds, then plunge them into an icewater bath
- Remove the loosened skins
- Manually remove all the seeds and water from the tomatoes
- Stew the tomatos
- Force the tomatoes through a mill or strainer
- Steep some of the spices
- Add the spices, sugar, vinegar etc, and stew them some more
Right about this time, I realized that he PickYourOwn recipe had turned out not to taste anything like ketchp. I suppose that it is a fine enough “spiced tomato condiment”, but I wanted to make ketchup, and this stuff tastes way to much like cloves and cinimon, not the ketchup that I know and love.
I thought about what to do, how I might salvage this mess that I had worked so hard to create.
With the addition of some horseradish, it might make a halfway decent shrimp cocktail sauce. Instead I added 4 cups of Worchestershire Sauce.
Ketchup + Worchestershire = Barbeque Suace.
So, my failed ketchup will have to serve as a base for barbeque sauce experiments instead. This stuff will come in handy for marinating spare ribs before they go into the smoker, making chili, and a for variety of barbeque uses.
Once your ketchup is done, you then need to preserve it as such:
- Clean and sterilize your bottles and lids
- Fill and cap the bottles
- Process the bottles
- Cool the bottles
So it seems that Heinz has dodged a bullet, for now.