Vinegar tips - Make a vinegar based tomato ketchup
Make a vinegar based tomato ketchup
Here is a recipe to make your own ketchup. This fresh tasting tomato ketchup which makes a nice gift or just a treat for your family. Cover the pot as it cooks with a wire mesh shield.
To make 16 floz/450ml
In a large, deep saucepan over a moderate heat, simmer the tomatoes uncovered for 1 hour, stirring occasionally. Tie the bay leaves, celery seasoning and spices in a piece of muslin and add to the saucepan, then add the salt. Partially cover the saucepan with a lid and simmer for another 30 minutes.
Remove the spice bag and add the vinegar and sugar. Turn up the heat to moderate and cook the ketchup uncovered at a slow boil, stirring often, until very thick ? about 1 hour. At the end of the cooking time, you may have to stir constantly to prevent the mixture catching on the bottom of the saucepan.
Ladle the hot tomato ketchup into 2 hot, sterilized 8oz/225ml preserving jars, stopping 3 mm below the rim. Clean the jars and seal tightly while still hot? the ketchup will keep for 1 month if refrigerated.