Delishytown

Cooking is fun. Eating is funner. I cook, photograph and write these recipes.
Everything I post on this blog I make from scratch using fresh wholesome ingredients.. I've been cooking since I was a little kid.

My recipes are based on trial and error, along with studying cookbooks, family recipes, blogs and cooking shows.

Some of the veggies and herbs I use are grown in my garden. Yay sustainability!
I'm working on making my yard into an edible landscape. It's really fun to go out in the garden and pick your veggies for dinner!
I'm helping as many people as I can to plant edible gardens in their yards too. It's hard work but it's really fun!

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    DIY Ketchup

    Making your own organic ketchup is amazingly delicious and saves a lot of money. You can control how sweet, spicy or savory you make it. I made this ketchup using garden tomatoes, onions, brown sugar and spices. I usually try to buy organic ketchup, or ketchup with “sugar” in the ingredients list, to avoid eating high fructose corn syrup derived form GMO corn. But making your own from home grown tomatoes is even better! Yum!

    Here’s how I made this:

    In a saucepan, 2 tblsp olive oil, 1 large sweet onion chopped, 3-4 garlic cloves, chopped, 1/2 inch grated ginger, salt and pepper and sauté a few minutes. Add 5 or 6 large, chopped garden tomatoes, (or 1 can whole peeled tomatoes) 2 tblsp organic brown sugar, 2 tblsp cider vinegar, 2 allspice berries, 1 clove, fresh ground pepper, celery salt, a sprinkle of cinnamon, 1 tblsp worcestershire sauce, 2 tblsp tomato paste.

    Simmer until it thickens, about 45 to 1 hour. Taste. Is it sweet enough? If not, add more brown sugar or honey.  

    Strain through a food mill, or smoosh through a strainer with the back of a spoon. A food mill is much easier, I don’t use mine often, but when I do, I’m glad I have it.

    Place in jars and refrigerate. Lasts up to a couple months, I think, not positive.

    If you make a big batch, and want to keep it for up to a year or more, sterilize some canning jars, pour the hot ketchup into the sterilized jars, cover with sterilized lids and rings, process in a hot water bath for 25 minutes. Cool and store.

    (alternate mild ketchup tip: If you are making this for kids, or if you don’t want it so spicy, leave out the ginger, allspice and clove.)

    Notes

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