Tomato ketchup?

suburbanwifey

Hello

I've been directed here as I am told there are many knowledgeable ladies who are happy to help.

I have a very large bag of tomatoes, regular size one's that I got cheap (pretty good nick but not perfect if you see what I mean) and I am wanting to make home-made tomato ketchup for the very first time. I have never made it before and am a little nervous.

Do any of you wonderful ladies have a recipe that you have tried and used successfully to make stunning, delicious home-made ketchup that you would be prepared to share with me? I have 6 empty bottles ready to be filled, here's hoping :j

Thank You!

Pink.

Hi suburbanwifey,

There's an earlier thread with a couple of recipes that may help:

Tomato ketchup?

I'll add your thread to it later to keep the replies together.

Pink

suburbanwifey

Pink-winged wrote: »

Hi suburbanwifey,

There's an earlier thread with a couple of recipes that may help:

Tomato ketchup?

I'll add your thread to it later to keep the replies together.

Pink

I'll go take a look, thank you

Mupette

I've made some tomato ketchup today, following instructions mother gave me over the phone.

but it's not as thick as i would like it, in fact it is quite runny.
it's cooled down and didn't thicken.

Any suggestions, OH says cornflower.

bluetimone97

I would go with cornflour, but it should be added hot so maybe wait until someone more experienced comes along

zippychick

Hi Mupette

Have you asked your Mum, or can you post the recipe? Your mum might have a better idea having made it before.
I'll merge your thread with this one later on

thanks

Zip

Mupette

6lb ripe tomatoes
1 pint of malt vinagar
half pound of sugar
1oz of salt
1/2 teaspoon of all spice
1/2 teaspoon of cloves
1/2 teaspoon of cinnamon
1/2 teaspoon of cayenne pepper.

quater the toms but do not skin, put in saucepan with salt and vinegar.

Simmer until toms are soft and broken

strain through muslin or sieve

return puree to pan and add sugar, simmer to thicken
then add spices little at a time

when thick put into hot bottles and seal asap.

Mupette

have added my recipe to the list

babyshoes

I would also say cornflour. Make a paste with cornflour and a bit of cold water, then slowly add in the hot sauce to the cold paste. When it is thined down enough to pour, add it slowly back into the pot of hot sauce, stirring all the time. Bring to a boil (still stirring) and it should thicken. Beware though, you only need a very little bit, probably 1tsp or less.

Mupette

babyshoes wrote: »

I would also say cornflour. Make a paste with cornflour and a bit of cold water, then slowly add in the hot sauce to the cold paste. When it is thined down enough to pour, add it slowly back into the pot of hot sauce, stirring all the time. Bring to a boil (still stirring) and it should thicken. Beware though, you only need a very little bit, probably 1tsp or less.

i shall give this ago thanks