I make ketchup using the canned stuff but I am going to try it with fresh tomatoes once my plants start giving up some fruit. My *guess* is that you would take the skins off and simmer the tomatoes till soft, push them thru a sieve, then simmer that with some spices (salt, allspice/ cloves) and vinegar for a few hrs. The binkie shot made me smile. : )
I've canned tomatoes before and it is a LOT of work! I also made ketchup once, and even though it too is a ton of work, it is the best stuff ever. You need a ridiculous number of tomatoes - a seriously ridiculously amount. But the difference between homemade and commercial ketchup is like the difference between a garden tomato and one from the store in the middle of winter. I use the Blue Book canning guide (made by the people who make the canning jars) - try googling it, or check at your library. There are tons of good canning books out there now.
http://www.freshpreserving.com/a link to the Ball canning web site, a pretty good place to start. have fun!
Well, two things (found your blog through Joy's Hope)...1. Love the tomatoes and that their fresh from your garden.2. But the night-time binky in the shot wins the prize.Love it!
Great post. I admire people that take that extra step towards good content. CheersWalt BaylissFounder and CEO http://www.instantblogsubscribers.com
Dahlin it's been 6 months and I'm putting a mirror under your nose... I miss your posts!
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