On Mon, 12 Sep 2005 15:00:00 -0400, ~patches~
> wrote:

>Someone mentioned there used to be a couple of different kinds of
>ketchup but now they could only find the Heinz style ketchup. I decided
>to make ketchup today. I have several recipes. I noticed that each
>recipe starts with tomato puree, chopped tomatoes, or tomato paste. I
>also noticed each recipe uses a portion of whole spices with the
>exception of one. The kinds of ground spices were fairly consistent
>for each recipe. This got me thinking that playing with the spices can
>vary the flavour somewhat. All the recipes had vinegar of some type in
>them so even altering the type of vinegar would change the flavour. All
>had some type of sugar so perhaps brown sugar would give a richer
>flavour? All the recipes were straight forward and would be easy to do.
> One recipe says it will keep for at least 8 months in the fridge. I
>would imagine with the sugar and vinegar content this would hold true
>for all of them. The nice thing about making your own is you can tinker
>with the flavour and the consistency. There is a basic recipe for
>ketchup at homecanning.com.
>
>I settled on one recipe then tweaked from there. You should smell my
>kitchen! This one is going to be a keeper. I'm planning on canning it
>up when it's finished reducing. Outside my backdoor a nice rosting pan
>full of tomato paste is reducing as well. So even outside smells like
>cooking tomatoes


If it turns out to be close to Heinz, definitely post the recipe.
--
Susan N.

"Moral indignation is in most cases two percent moral,
48 percent indignation, and 50 percent envy."
Vittorio De Sica, Italian movie director (1901-1974