Ketchup or Catsup? Does it really matter?
I made a valiant attempt at making some today from the tomatoes out of my garden. Some of them I had frozen because I couldn’t get to them quick enough.
The recipe I found online that seemed the easiest called for 25 pounds and actually canning it. Since I didn’t have 25 pounds of tomatoes and I really just wanted to make a little bit and put it in the frig, I cooked 8 lbs (1/3 of a recipe). You put it in a crockpot and let it simmer/cook down/evaporate all day. It was really watery. 12 hours later – some of the time on high (when I was home) and some of the day on low (when I was not home) – it has cooked down several inches, but still seems watery, but I gave up and put it in jars anyways. I’m going to work with the theory that it is watery because it was hot. Yeah, that’s what I’m going with.
It tastes OK. Not sure if it tastes like ketchup or not. Not sure any child will actually eat it. But hey, I can use it for a chili base or dump in soup or something. It won’t be a total loss.
This is how much it made. 2 small jars and a little bit leftover in a tupperware container.
Tomorrow’s excitement (after I work in the morning)? Dill Pickles!! We have lots of cucumbers so refrigerator dills it will be. Unfortunately all my mason jars have been kidnapped by someone who uses them to store coffee in the freezer… so I will have to use those peanut butter jars I keep saving for a great GS craft. They can still be used for a craft, AFTER we eat the pickles!
**for reference, the taller of the jars is a Heinz gravy jar.