Homemade Ketchup

I had never had homemade ketchup in my life. I had never even thought about making such a thing. I just always grabbed a bottle at the grocery store. As I become increasingly aware of all the additives and preservatives in our food, I decided to give making a ketchup a try. We live in military housing, so we don't have much room for a garden. We planted tomatoes in a container garden this year and the NC coast heat pretty much left ruined our crop. There definitely was not enough to make and can anything. I did, however, find this great recipe at the DIY Natural blog that anyone can make. No garden needed! They have perfected this homemade ketchup recipe. It is delicious!

Here is what you will need:

• 1 can (6-7) ounces tomato paste (they called for organic, but I use Hunt's all natural)
• 1/2 cup distilled white vinegar
• 1/4 cup pure maple syrup
• 1/4 cup water (they called for filtered water, use what you are comfortable with*)
• 1 tsp. sea salt (is there any other type of salt? Just kidding, but that is all I use)
• 1/4 tsp. onion powder
• 1/8 tsp. garlic powder

Combine all ingredients in a medium saucepan over med-high heat. Whisk to blend ingredients until smooth.

Bring to a boil, then reduce heat to a simmer, scraping sides and bottom of pan as needed. Simmer until desired thickness is reached, 20-25+ minutes. Remove from heat and cool. Transfer to a jar, seal, and refrigerate.

This recipe made about 3/4 of a pint. It should keep in the refrigerator for at least a month*. You can also preserve large batches using the water bath canning method, if desired.

*Betsey Jabs from the DIY Natural blog states that "Regular tap water would work, but it may shorten the shelf life of your ketchup because tap water contains contaminants. If using tap water, boil it for about 15 minutes before adding it to your recipe & this should help."

Thank you, DIY Natural, for another delicious recipe!

Momma Makes it Better!

~Anna