Sunday, March 25, 2012

Ketchup with out preservatives and garlic - Confessions of a Food Alergic Person

Ketchup Squeeze Bottle - Royalty Free Clipart Picture

Dear Readers:

Last week I mentioned in one of my posts that I have been recently diagnosed with several food allergies - one of which is garlic.  I didn't realize how many foods contain garlic until I couldn't eat it any more.  Things like mayonnaise, ketchup, Worcestershire, canned soups, canned vegetables, steak sauce, salad dressings, and so forth.  

This week I made garlic free ketchup, which I will have to 'tweak' some more.  Here is the basic recipe;
  • Two 15 oz cans of tomato puree (check the label to be sure it is just tomatoes)
  • 1 medium white onion
  • 1/4 cup brown sugar
  • 1/3 to 1/2 cup vinegar 
  • 1 cup water (preferable filtered or bottled)
  • 1/16 teaspoon each cayenne (red pepper), celery salt, dry mustard
Peel and quarter the onion, and put all of the above ingredients in a blender and beat well.  Add to a large sauce pan.
  • 1/16 teaspoon each allspice, cloves, ginger, and cinnamon
  • 1/2 to 1 teaspoon sea salt
  • Pepper to taste
Add the above to the mixture in the sauce pan.  Mix well.  Simmer on low heat,  uncovered for about an hour.  This should give you about four cups of ketchup.  

The first time I made this I found the 1/2 cup of vinegar too strong and only used about 1/2 teaspoon salt.  The next time I will cut back on the vinegar and increase the salt (as indicated in the above recipe). 

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