See Hear wrote:
> I know it's a few days later, but here goes....
>
> I was a Chef/Catering Manager for an International Outfit and frequently
> when logistics were not very good, had to use brainpower to make
> substitutes.
>
> Here is a recipe I formulated after a few trials when we were in Nigeria.
> This makes a Litre or almost 2 pints. Thin it down with a mix of Vinegar &
> Water if you prefer a much thinner pouring Ketchup, making the sugar
> substitute to taste.
> I still make this in preference to bought stuff.
> It stores FOREVER in Sealed bottles. I moderated the recipe after I was Dx'd
> as T2. Do NOT add extra Salt until Directed!
>
> 600 Grams Double-Concentrated Organic Tomato Puree (Tomato Paste and I
> prefer Napolina Brand)
> 1 Pint (or 568 Ml Bottle) Distilled MALT Vinegar, with the juices of a HEFTY
> bunch of both Basil and Parsley. (Done in a whizzer)
> (You COULD use a Non-Brewed Condiment, such as a solution of Acetic Acid,
> but the flavour would not be the same, A sister now uses this recipe, but
> uses Organic Cider Vinegar)
> 1/4 teaspoon Granulated Anhydrous Citric Acid.
> 1 Standard can of Plum Tomatoes, blitzed and strained through a fine mesh
> jelly bag. (Takes a whole night or longer) Solids tossed out, liquid into
> the recipe.
> Juice from a Grated Bombay Onion - strained.
> Juice from a BIG thumb of root Ginger - strained
> 1/4 Teaspoon each of "MILLSTONE" Brand (or other reliable source) Onion
> Salt, Garlic Salt & Celery Salt. Hefty VERY generous grind of Black
> Peppercorns. 20 Crushed Dried Juniper berries.
>
> Bring all to a very slow simmer in a thick bottomed saucepan, and once a
> simmer has been established for several minutes, (Continual stirring) start
> to add a granulated sweetener such as Splenda, which should be added quite
> freely at the start - it will take a fair amount to counterbalance the
> acidic flavours and elements.
> An example would be my own formulation of 25 teaspoons granulated Splenda
> for this recipe amounts.
> Unfortunately, you HAVE to add a small amount of REAL Sugar - just simple
> Granulated Sugar - which is required to improve the texture of the finished
> product - I have on occasion used rather than sugar, Tasmanian Leatherwood
> Honey, just because it was in the store cupboard.
> A Tablespoon or a Desertspoon is quite sufficient. (I NEVER used Honey in
> Nigeria!)
> Requires to be "Passed" through a fine seive or similar to remove unwanted
> solids. NOW add any required EXTRA Common Salt or Sea-Salt to taste.
>
> Once the Ketchup has cooked for at least 10 minutes, it's ready for
> bottling. Bottle it while still very hot
>
> Pour into clean HOT sterilised jars or bottles, and once cool, (Cold) wipe
> the edges of the jars or bottles with raw vinegar to sterilise them.
> Cap and store.
>
> Keeps for MONTHS without refrigeration. I have not done any Dietary Analysis
> on this, anyone - feel free. I consider it so low in carbs as to be not
> worth the trouble.
>
> For a Deli-Type Tomato Catsup, add Crushed Celery, Crushed Sweet Green Bell
> Peppers and a Load of Basil and Dill in the cooking stage. Let that sit for
> an hour before filtration and bottling.
> For a "Hotter" sauce with "Bite" - simply add a few Fat Green Chillies at
> the cooking stage.
>
> HAPPY POURINGS!
>
>
>
>
>
>

not xposted


AT THE VERT LEAST your product should be stored refrigerated at all
times. Barring that, sterilized jars sealed with sterile, new 2 piece
lids should be used and product should be submerged in a boiling water
bath for a minimum of ten minutes after the jars are filled with boiling
product.

Your recipe sounds good, but your canning practices are potentially
deadly. Botulism can kill you without changing the taste or smell of the
food.

Vicki