Tomato Ketchup Recipe?

[munchiegirl]

I had posted a tomato ketchup recipe on Gail's and can no longer access it. I originally got it from an old Bon Appetit that I no longer have.

So far this year, I have made: Apple Butter, Apricot Gerwurtraminer Jam, Bing Cherry Jam, Candied Jalepenos with Fresno Reds, Mango Chutney, Raspberry-Bing Cherry Conserve, Red Plum Jam, Rhubarb-Orange Jam, Peach Butter, Strawberry Jewels, Vanilla Jam with Apricots, Blueberry-Lime Jam, Nectarine Brown Sugar Jam with Rum, and Fresh Ginger Jelly. Yes, that's a lot. I use them for Christmas gifts.

I have been unemployed for over a year now and am bored out of my mind, so the canning helps keep me from going crazy.

I am perfectly willing to share any recipes anyone wants. They are mainly from the Ball Blue Book, and a few recipes I've pulled off the web.

In advanced, thank you if anyone can possibly give me that tomato ketchup recipe.

 

[steve2-in-la]

This is one's from Gourmet, June 2009 if that helps . . .

Homemade Ketchup
Gourmet, June 2009 | This satisfyingly viscous, tomatoey condiment is richer and more rustic in flavor than commercial brands. It is absolutely delicious—especially on our ultimate burger. Makes about 2 ¾ cups

1 (28 to 32-oz) CAN WHOLE TOMATOES IN JUICE
1 MEDIUM ONION, chopped
4 GARLIC cloves, chopped
2 Tbsp VEGETABLE OIL
1 tsp CHILI POWDER
½ tsp (HOT) PAPRIKA
¼ tsp CINNAMON
¼ tsp GROUND ALLSPICE
1 Tbsp TOMATO PASTE
½ cup PACKED LIGHT BROWN SUGAR
½ cup CIDER VINEGAR
½ tsp CHIPOTLE POWDER

Purée tomatoes with juice in a blender until smooth.

Cook onion and garlic in oil with ¼ tsp salt in a 4 quart heavy saucepan over medium heat, stirring occasionally, until golden, about 8 minutes. Add spices and ½ tsp pepper and cook, stirring frequently, 1 minute. Add tomato purée, tomato paste, brown sugar, and vinegar and simmer, uncovered, stirring occasionally, until very thick, 45 to 55 minutes (stir more frequently toward end of cooking to prevent scorching).

Purée ketchup in blender until smooth (use caution when blending hot liquids). Chill at least 2 hours (for flavors to develop).

Ketchup keeps, chilled, 1 month.

 

[angak]

and here is a thread from here that has Steve's tomato jam, which is a top nothch ketchup.

http://eat.at/swap/forum1/128903_Heres_the_recipe_Id_never_made_it_before_so_I_dont_know_what_Im_going_to_use_

 

[munchiegirl]

Tomato Ketchup

No, I didn't used to get Gourmet, but this does look good.

I used to post to Gails as Debi/San Jose.

I've been lurking, but will try to be more active in this recipe swap.

Thank you!

 

[angak]

welcome back Debi!

 

[angak]

take a look at the search result I found. using Debi Ketchup, in the search.

it looks like you used the Joy of Cooking recipe http://boards.epicurious.com/thread.jspa?messageID=469765񲬅. lots of other posts of yours show up too. kinda fun reading. If the link doesn't work, look up in the address and backspace over the "square" at the end.

http://boards.epicurious.com/search.jspa?threadID=&q=DEBI+KETCHUP&objID=f10&dateRange=all&userID=&numResults=30&rankBy=10001

 

[munchiegirl]

Thank you all!

And Thanks for the welcome Ang!