Homemade Condiments: Ketchup Update

We used the previous ketchup recipe I posted for a few weeks, but I noticed that the kids and husband weren’t loving it as much after it had sit in the refrigerator for a few days.  So I decided to keep going with the ketchup experiments.  The new recipe is much closer to the store-bought version, but healthier with no hfcs.

I found the base for this recipe at topsecretrecipes.com.  But I changed it to take out the corn syrup and sugar and I replaced it with honey.  It can be easily doubled, tripled, etc for larger families.  I am going to try to can it at some point in the future and see how it turns out when it is canned.  I would be great to make a bunch at once and have a jar always available.

Ketchup

  • 6 oz can of tomato paste
  • 1/2 cup honey (you can decrease this if it is too sweet for you)
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1T sugar
  • 1t salt
  • 1/4t onion powder
  • 1/8t garlic powder
  1. Whisk ingredients until smooth.  Heat to a boil.
  2. Reduce heat, simmer 20 minutes, stirring occasionally.
  3. Remove from heat, let sit until cool.
  4. Refrigerate.

So there you have it, a better version of homemade ketchup!

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