Homemade Ketchup and Mustard Recipes

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. 


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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.