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
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!