Hosting a summer barbecue? These homemade ketchup and mustard recipes will take your bland burgers and dogs to a whole new turn of “Yum!”
Featuring all we need to know to put adult a seasons’ bounty, The Art of Preserving (Weldon Owen, 2010) by Rick Field and Rebecca Courchesne illuminates how to season your favorite uninformed furnish year-round. From beginners looking to learn, to those informed with a technique, everybody will conclude this contemporary and extensive proceed to preserving a resources of fruits and vegetables from backyard gardens and farmers’ markets. In this mention from a section “Condiments Sauces,” learn how to make homemade ketchup and mustard that will put a store-bought varieties to shame.
Pass a Organic Ketchup, Please – Green Gazette
According to investigate conducted by a Agricultural Research Service, some organic ketchups contain…
Summer Food Festival Recipes
Guide to summer food festival recipes, including recipes for duck jambalaya, garlots, zucchini g…
Window Greenhouse, Food Dryer, and Solar Heater
You can build a window greenhouse, food dryer, and solar heater all for a cost (and effort!) of …
Guide to Summer Food Festivals
Guide to summer food festivals, including names of vital food festivals, party and cooking …
Classic Ketchup Recipe
Make this ketchup when tomatoes are during their summer best. Sweet, luscious garden-fresh tomatoes are reduced to a kindly spiced, lusciously thick condiment. Your favorite purchased ketchup will never ambience a same after we representation this overwhelming homemade version.
12 lb (6 kg) tomatoes
1 Tbsp olive oil
3 yellow onions, coarsely chopped
3 tiny red bell peppers (capsicums), seeded and coarsely chopped
4 cloves garlic, easily crushed
1 cinnamon stick, crushed
1 Tbsp celery seeds
1 1/2 tsp whole allspice
1 1/2 tsp whole cloves
1/2 tsp peppercorns
1/2 tsp red peppers flakes
1 1/2 cups (12 fl oz/375 ml) cider vinegar
2 Tbsp sugar
1 1/2 tsp salt
Makes 6 half-pint (8-fl oz/250-ml) jars
Have prepared hot, sterilized jars and their lids.
Blanch, peel, and core a tomatoes, afterwards cut into quarters. In a vast nonreactive saucepan over medium-low heat, comfortable a olive oil. Add a onions and peppers and prepare until tender, about 5 minutes. Add a tomatoes and prepare until tender, about 30 minutes.
Meanwhile, place a garlic and a spices on a block of cheesecloth (muslin), move a corners together, and tie with kitchen string. In a tiny nonreactive saucepan, move a vinegar and cheesecloth bag to a boil over medium-high heat, cover, and mislay from a heat.
Pass a tomato reduction by a food indent into a purify nonreactive saucepan. Discard a cheesecloth bag and flow all though 1/4 crater (2 fl oz/60 ml) of a vinegar into a tomato mixture. Stir in a sugarine and a salt. Bring to a boil over high heat, revoke a feverishness to medium, and simmer, stirring often, until a reduction is reduced by some-more than half and mounds somewhat on a spoon, 45-60 minutes. Taste and adjust a seasoning with salt, sugar, and a remaining vinegar.