Рецепт homemade ketchup
From : Mrs Wheelbarrows practical pantry, cookbook
Makes 3-12 ounce jars or 4 to 5 half pint jars
Canadian | |
Порций: 1 |
Ингредиенты
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Инструкции
- Preheat oven to 375
- Slice to off of head of garlic, drizzle with oil and set into a muffin pan with foil topping it, or wrap in foil. Roast for about 45 minute. Cool slightly, then squeeze out the garlic, and mash it up and set aside
- Toast the coriander, cumin, and mustard seeds in small dry skillet until fragrant about 1 minute. Grind in to a fine powder. Empty the ground spices into small bowl and add the bay leaf, paprika, cinnamon, and pepper
- Heat the oil in heavy 5qrt non reactive pot over medium heat. Saute shallots until translucent 5 min. Add garlic and spice mixture, tomato paste, vinegar, brown sugar and jam... Bring to a simmer. Add the pickle, fish sauce, hot sauce, and tamari and simmer for about 1 hour 15 min.. Or unto thick. Same consistency as applesauce. Remove from heat and cool slightly.
- Puree either in batches with blender or with immersion stick until very Velvety and no lumps texture.
- Return the ketchup to the pot and over medium heat, stirring regularly about an hour until desired thickness is achieved
- This pot will bubble up alot so be careful of splatter burns
- Ladle the hot ketchup into warm jars. Clean the rims, place the lids and rings and tighten them
- Process in boiling water bath for 15 min. Let the jars rest in the water after the processing has been turned off, until the water stops boiling
- Remove onto counter covered with cloth and store for a year