Does anybody have a quick N easy recipe for making ketchup?

I would prefer something the used tomato paste or sauce from a can, and then
go from there.

But I don't want to give up that "real" ketchup taste and texture! At least
should be close!

Thanks! Mike W.

On Thu, 19 Feb 2004 13:13:53 -0500, "Willsey" > wrote:

>Does anybody have a quick N easy recipe for making ketchup?
>
>I would prefer something the used tomato paste or sauce from a can, and then
>go from there.
>
>But I don't want to give up that "real" ketchup taste and texture! At least
>should be close!

Ketchup is cheaper buying from the store than it is making
yourself, and you're guaranteed that 'real' catsup taste (which
includes 'natural flavors' that you won't be able to duplicate at
home). The consistency will also be much better.

-sw

On Thu, 19 Feb 2004 12:51:07 -0600, Steve Wertz
> wrote:

>On Thu, 19 Feb 2004 13:13:53 -0500, "Willsey" > wrote:
>
>>Does anybody have a quick N easy recipe for making ketchup?
>>
>>I would prefer something the used tomato paste or sauce from a can, and then
>>go from there.
>>
>>But I don't want to give up that "real" ketchup taste and texture! At least
>>should be close!
>
>Ketchup is cheaper buying from the store than it is making
>yourself, and you're guaranteed that 'real' catsup taste (which
>includes 'natural flavors' that you won't be able to duplicate at
>home). The consistency will also be much better.
>
Jeffrey Steingarten, in one chapter of his book "The man who ate
everything" IIRC describes a research project to reconstruct catsup,
assuming that Heinz most closely approximates its origins.

He did succeed to his satisfaction, but he was starting from whole
tomatoes. Indeed, his point was to make it without corn syrup and
other modern substitutes.

For quick and easy buying is probably the way to go. But if you do it
from scratch, you can make your own changes in the second batch, and
maybe get something you like better.



Rodney Myrvaagnes NYC J36 Gjo/a


"Never eat more in a single day than your head weighs." --Jim Harrison

On Thu, 19 Feb 2004 22:43:21 -0500, Rodney Myrvaagnes
> wrote:

>Jeffrey Steingarten, in one chapter of his book "The man who ate
>everything" IIRC describes a research project to reconstruct catsup,
>assuming that Heinz most closely approximates its origins.

Heinz is nothing like the original catsup. The word is derived
from kecap, a sauce of SE Asian influence and bears no resemblance
to what Heinz produced. Even the Colonial-era ketchups were not
tomato-based.

-sw

"Willsey" > wrote in message
...
> Does anybody have a quick N easy recipe for making ketchup?

Found on the web; this one claims to duplicate Heinz, but
it will do for an example:

1 (6 ounce) can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon granulated sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder
Combine all ingredients in a medium saucepan over medium heat. Whisk until
smooth. When mixture comes to a boil, reduce heat and slimmer for 20
minutes, stirring often. Remove pan from heat and cover until cool.
Chill and store in a covered container.

The point, though, is that ketchup could mean pretty much
anything based on tomato sauce/paste (or pureed, seeded
tomatoes), with vingar, salt, and sugar as the basics, and
then any other spices/flavorings you'd like to try. If I were
going to try to do homemade ketchup (and I agree that
"store-bought" will be cheaper and may already have the
taste you're after, but then who knows why you want to
do it yourself?), I'd probably get a can of tomatoes,
seed 'em, puree 'em, and dump in appropriate amounts of
the above "basics" and start playing with it from there while
it was simmering. (Garlic POWDER? Feh!....)

Bob M.

Bob Myers wrote:

> "Willsey" > wrote in message
> ...
>
>>Does anybody have a quick N easy recipe for making ketchup?
>
>
> Found on the web; this one claims to duplicate Heinz, but
> it will do for an example:
>
> 1 (6 ounce) can tomato paste
> 1/2 cup light corn syrup
> 1/2 cup white vinegar
> 1/4 cup water
> 1 tablespoon granulated sugar
> 1 teaspoon salt
> 1/4 teaspoon onion powder
> 1/8 teaspoon garlic powder
> Combine all ingredients in a medium saucepan over medium heat. Whisk until
> smooth. When mixture comes to a boil, reduce heat and slimmer for 20
> minutes, stirring often. Remove pan from heat and cover until cool.
> Chill and store in a covered container.
>
> The point, though, is that ketchup could mean pretty much
> anything based on tomato sauce/paste (or pureed, seeded
> tomatoes), with vingar, salt, and sugar as the basics, and
> then any other spices/flavorings you'd like to try. If I were
> going to try to do homemade ketchup (and I agree that
> "store-bought" will be cheaper and may already have the
> taste you're after, but then who knows why you want to
> do it yourself?), I'd probably get a can of tomatoes,
> seed 'em, puree 'em, and dump in appropriate amounts of
> the above "basics" and start playing with it from there while
> it was simmering. (Garlic POWDER? Feh!....)
>
> Bob M.
>
>
>
>
Where's the pickling spices? Mace, cinnamon, mustard seeds, bayleaf, etc.?
And light white corn syrup usually has vanilla added.

Yuck.

Best regards,
Bob

On Sat, 21 Feb 2004 08:47:41 -0600, zxcvbob >
wrote:

>Where's the pickling spices? Mace, cinnamon, mustard seeds, bayleaf, etc.?

In ketchup?

> And light white corn syrup usually has vanilla added.

Never seen that.

-sw

sqwertz@clueless spurts:
>
>zxcvbob wrote:
>
>>Where's the pickling spices? Mace, cinnamon, mustard seeds, bayleaf, etc.?
>
>In ketchup?
>
>> And light white corn syrup usually has vanilla added.
>
>Never seen that.

Now you know something... you never knew that sharks are cartilaginous before
either... you retard... dumb happens when your momma sleeps with her brothers.


---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."

On 21 Feb 2004 19:49:30 GMT, (PENMART01) wrote:


>Now you know something... you never knew that sharks are cartilaginous before
>either...

I have known perfectly well that a sharks skeletory system is
made up of cartilidge rather than bones. Do you have something
from me saying otherwise? If so, I'd like to to see that, as well
as your proof that "sharks cannot be filleted".

Whatsamatta? You can't prove any of your bullshit claims?
Doesn't surprise me.

You are such the sore, whiney loser. Be a man for once and say
"Maybe I was wrong". Can't do it, can you? Pussy. It's just too
easy proving you wrong all the time. It's hard to stick to only
pointing out your obvious errors a couple times a week rather than
daily.

Stick to your encyclopedia and you might actually learn something,
doughboy.

-sw

On Thu, 19 Feb 2004 19:32:46 GMT, Bob Myers wrote:

> The point, though, is that ketchup could mean pretty much
> anything based on tomato sauce/paste (or pureed, seeded
> tomatoes),

I had banana ketchup in the Philippines that I thought was fantastic.

-Jeff B. (no, it didn't taste like bananas)
yeff at erols dot com

On 2004-02-21, Yeff > wrote:

> I had banana ketchup in the Philippines that I thought was fantastic.

I commonly available in the US. I have a bottle in my cupboard.

nb

On Sat, 21 Feb 2004 10:45:20 -0500, Yeff >
wrote:

>On Thu, 19 Feb 2004 19:32:46 GMT, Bob Myers wrote:
>
>> The point, though, is that ketchup could mean pretty much
>> anything based on tomato sauce/paste (or pureed, seeded
>> tomatoes),
>
>I had banana ketchup in the Philippines that I thought was fantastic.

"Bananna Sauce", slightly spicy usually, in a Ketchup-type bottle.
Several brands and types are available in every Mexican and
oriental market here in the U.S - no need to go to the Philipines.

-sw

Willsey > wrote in message
...
> Does anybody have a quick N easy recipe for making ketchup?

Step 1) Go to store.
Step 2) Buy #10 can Heinz Ketchup
Step 3) Open can.
Step 4) Use as needed.

or

Step 1) Go to store.
Step 2) Buy bottle of Hunts Catsup
Step 3) Open Bottle.
Step 4) Squirt onto food as needed.

Nothing simpler than that.

The Ranger

Thanks for nothing, good waste of space though, you and Steve related?
I thought this was rec. food, not rec. jokesters.

Mike W.

The Ranger > wrote in message
...
> Willsey > wrote in message
> ...
> > Does anybody have a quick N easy recipe for making ketchup?
>
> Step 1) Go to store.
> Step 2) Buy #10 can Heinz Ketchup
> Step 3) Open can.
> Step 4) Use as needed.
>
> or
>
> Step 1) Go to store.
> Step 2) Buy bottle of Hunts Catsup
> Step 3) Open Bottle.
> Step 4) Squirt onto food as needed.
>
> Nothing simpler than that.
>
> The Ranger
>
>

Willsey > wrote in message
...
> Thanks [snip]

You're welcome.

The ketchup/catsup that you can make (from canned goods) are no better than
the bottled/canned products available through the major food manufacturers.
Especially for ease and quickness -- of which you specified both.

The Ranger

"The Ranger" > wrote in message >...
> Willsey > wrote in message
> ...
> > Thanks [snip]
>
> You're welcome.
>
> The ketchup/catsup that you can make (from canned goods) are no better than
> the bottled/canned products available through the major food manufacturers.
> Especially for ease and quickness -- of which you specified both.
>
> The Ranger

Bill Neal's book "Southern Cooking" has a recipe for tomato ketchup
(and one for mushroom ketchup, if I remember right). Also if I
remember right, before giving the recipe he says that it's probably
just as well, and much easier and cheaper, to buy it in a bottle.

-bwg

Barry Grau > added in message
om...
> "The Ranger" > wrote in message
>...
> > Willsey > wrote in message
...
> > > Thanks [snip]
> >
> > You're welcome.
> >
> > The ketchup/catsup that you can make (from canned goods)
> > are no better than the bottled/canned products available through
> > the major food manufacturers. Especially for ease and
> > quickness -- of which you specified both.
> >
> Bill Neal's book "Southern Cooking" has a recipe for tomato
> ketchup (and one for mushroom ketchup, if I remember right).
> Also if I remember right, before giving the recipe he says that
> it's probably just as well, and much easier and cheaper, to
> buy it in a bottle.

"Mushroom ketchup?" That sounds different... Is the recipe convenient?

The Ranger

On Thu, 19 Feb 2004 19:49:31 -0500, "Willsey" > wrote:

>Thanks for nothing, good waste of space though, you and Steve related?
>I thought this was rec. food, not rec. jokesters.

Forgive me, but I just can't understand why somebody would want to
make a ketchup at home that tastes just like the store brands,
when you can save your money and time and just buy ketchup from
the store.

Sosueus.

-sw

Willsey > wrote:
> Thanks for nothing, good waste of space though, you and Steve related?
> I thought this was rec. food, not rec. jokesters.

You did say "quick and easy." Considering that there are few
recipes that are as labor intensive to make from scratch as tomato
ketchup, I think the answers that were supplied meet the criteria
you posted.

"Willsey" > wrote in message
...
> Does anybody have a quick N easy recipe for making ketchup?
>
> I would prefer something the used tomato paste or sauce from a can, and
then
> go from there.
>
> But I don't want to give up that "real" ketchup taste and texture! At
least
> should be close!
>
> Thanks! Mike W.

1.


1 (6 oz.) can tomato paste
1 tbsp. lemon juice
1 tbsp. brown sugar
1 tsp. onion powder
1 tsp. garlic salt
1/2 c. water

Mix with spoon. Refrigerate, covered. Keeps one week. Servings: 1 1/3
cups.

2.

2 lg. cans Campbell's tomato juice
1 lg. can tomato paste
1 lg. onion, put in nylon bag (drop
in pot)
1 c. vinegar
Not quite 2 c. sugar
1/2 c. salt
1 tsp. red pepper (careful with this)
1 tsp. black pepper
1/2 tsp. cloves
1/2 tsp. cinnamon
1/4 tsp. allspice

Cook 1 1/2 hours until it thickens. then bottle. Makes 6 or 7 bottles.


3

1 (6 oz.) can tomato paste
3 pkg. equal
1 tsp. white vinegar
3/4 c. water
1/4 tsp. Italian seasoning
Dash of garlic powder

Take your pick

Dimitri
Mix all together and put in microwave for 3 minutes. Good on meats.

Thanks Dimitri and Bob! I'll look em over and give em a try.

Mike W.

Willsey > wrote:

> Thanks Dimitri and Bob! I'll look em over and give em a try.

I just gotta ask. Why bother? You obviously have to go to
the store to buy the ingredients in the recipes that Dmitri
posted, so why not just buy Heinz ketchup? You did say you
wanted quick and easy, right?

wrote in message >...
> Willsey > wrote:
>
> > Thanks Dimitri and Bob! I'll look em over and give em a try.
>
> I just gotta ask. Why bother? You obviously have to go to
> the store to buy the ingredients in the recipes that Dmitri
> posted, so why not just buy Heinz ketchup? You did say you
> wanted quick and easy, right?

Stan, you forgot to post the standard disclaimer that you have no
vested interest in his buying Heinz ketchup.

-bwg

Willsey wrote:

> Does anybody have a quick N easy recipe for making ketchup?
>
> I would prefer something the used tomato paste or sauce from a can, and then
> go from there.
>
> But I don't want to give up that "real" ketchup taste and texture! At least
> should be close!
>
> Thanks! Mike W.
>
>
I would think that by the time you buy all the ingredients, you will
wind up with a "ketchup" that doesn't taste close to Heinz. As the maven
behind the copycat recipes has recently stated, ketchup is one of those
items that one does not copy.
--
Alan

"If you reject the food, ignore the customs, fear the religion, and
avoid the people, you might better stay home."
--James Michener