Making ketchup out of Tomato powder
13 years ago
Featured Answer
Sort by:Oldest
Comments (9)
13 years ago- 13 years ago
Related Discussions
Green tomato ketchup?
Comments (15)Rounding can be up or down. You just go to the nearest 10 - that's easy to multipy or divide. Here are the conversions that our government supplied us with 40-odd years ago. I grew up on Imperial, was an adult when we went Metric, and I never had the smallest problem with it. Even the older generation got the hang of it very quickly. 1oz=30g 2oz=60g 3oz=90g 4oz=125g (a little adjustment here, but read on - it makes sense) 8oz=250g 1 1/2lb=750g 16oz=1lb=600g 2lb=1000g=1 kilogram (kg) You'll often see conversions which give 25g for 1oz, but believe me, it doesn't work nearly so well. Although American pints are less than Imperial pints, I just use my familiar pints and haven't had any problems there, either! I have no worries tossing in another pinch or two of flour if the mixture looks a bit too sloppy! So... 1 pint=600ml (there's an adjustment here, but it makes for easy divisions for fractions - 300ml=half a pint, and so on.) 2 pints=1 litre The only measurement you need worry about is the tablespoon. An American tablespoon holds only 3 teaspoons, whereas an Australian tablespoon holds 4 teaspoons. We have an intermediate spoon, the dessertspoon, which holds 2 teaspoons (half a tablespoon). Very convenient. Frankly, I never bother about the difference in our tablespoons. I've never found it to make any difference whatsoever in most recipes. However, I'd be VERY careful adding an Australian tablespoon of chilli powder to anything! (Even an American tablespoon, actually!) But for flour, liquids etc - just use what you've got, as long as you use the same equipment throughout the recipe. Oh! I'm in drought-stricken Queensland, wishing someone would send many thousands of litres of water to us! We truly don't mind if it's American gallons, but we'd prefer Imperial gallons, thank you! That way we get more!...See Moremaking ketchup
Comments (7)To put it simply, you NEVER need to heat or preprep the tomatoes when running them through a food strainer. I like to slice them in halves and dig out some of the seeds and water. Then put through the strainer. You get a thicker sauce with less liquid to cook down, as well as no seeds or skins to deal with. If your using an inefficient Foley food mill, it will require a lot or pre-prep work, compared to the more common type with funnel in top, and conical sieves out the side. A food mill, is shaped like a saucepan, with crank on top and a single paddle that barely pushes much through without a lot of effort. This type is called a Foley. The food strainer (Villware, Weston, Roma, and many other names are very differnet and use a conical shaped spiral and sieve to crush the pulp and juices through, and pushes the waste skins and seeds out the narrow end of the sieves. Once the waste is passed through, I like to push it through again to get a bit more of its juices extracted. I use mostly plum and paste type tomatoes for thick sauces, so they usually contain more solids of pulp compared to a big watery salad eating type tomato....See MoreWhich tomatoes to make ketchup
Comments (22)Why do we do it? That's a good question. I love the saying "learn something new; do something old". Your father had a great saying, Trudi! My immediate family - my parents were not 'canners'. They gardened, but were brought up in the 50's-60's the velveta age I like to call it - Prior to that we had my grandparents - also not canners... but my great grandfather - his immediate family - canned, gardened, farmed... grew to live... he was a facinating man. One day I found sour/wild/concord grapes - I got interested in trying to make grape jelly. I had trouble even finding it in my books! A woman that I worked with (and avid antique collector) had a book from the 40's - she loaned it to me - it had jelly, canning, 'making something from nothing recipes', etc. best book ever! (I begged her for the book, but alas it was her grandmothers... she was yard saling one day and found me a book for $.25, so I did get my copy). Through that 'grape jelly' I started canning other things... Crabby Abby's Crabapple Jelly being my FAVORITE... With my love of tomatoes - canning toms was an easy jump... but also got the rest of my family canning... beets, sauce, tomatoes, jellies, jams, salsa (haven't tried Annie's yet!) So why do I can? It's definitely that connection to a time when things were pure... simple... having 'fresh' taste in the middle of winter... making something from nothing appeals to me... and of course TASTE! Cookie - Like your husband I'm not crazy about ketchup, I'd prefer a nice big slice of tomato rather than ketchup any day!...See MoreTomato Ketchup
Comments (13)This one might be a bit on the adult side but no recipe is written in stone so play about with it. I have made it (omiting the red pepper) and it was delicious. 3kg ripe tomatoes, roughly chopped 4 onions, sliced 1 large red pepper, seeds and white membrane removed, chopped. 100g soft brown sugar 200ml cider vinegar 1/4 tsp dry mustard a piece of cinnamon stick 1and1/2tsp each of whole allspice,whole cloves, ground mace,celary seeds,black peppercorns. 1 bay leaf 1 garlic clove, peeled and crushed. paprika to taste (optional) salt to taste. Combine the tomatoes, onions and red pepper in a large heavy pan over a medium heat and simmer, stirring occasionally, untill very soft. Push through a coarse-meshed sieve and return to the pot with the sugar, vinegar and mustard. Tie the cinnamon,allspice,cloves,mace,celery seds,black pepper,bay leaf and garlic in a square of muslin and drop it into the brew.Bring mixture to a boil, then reduce to a slow simmer. Cook, allowing it ot bubble gently, stirring often and carefully, for 20-40mins. It should be thick and pulpy. Season to taste. My grandies ate it without comment which I take to be an accolade!!...See More- 13 years ago
13 years ago- 13 years ago
- 13 years ago
- 13 years ago
6 years ago
Related Stories
COLOR10 Reasons to Make a Splash With Tomato Red
You won’t duck at these tomatoes. See how bold red shades can play up architecture, light up a dark spot and add drama
Full Story
FUN HOUZZArt House on the Edge Makes a Statement About ‘Place’
Gravity-defying installation in San Diego features a cottage dangling from a university roof, challenging the notion of home
Full Story
FEEL-GOOD HOMESimple Pleasures: Make Do and Mend
Experience the satisfaction of fixing, repurposing and creating things yourself around the home
Full Story
COLORTime to Step Out of Your Color Comfort Zone?
If you always seem to pick warm tones, or you stick to the cool ones, bucking your natural inclination could bring new energy to a room
Full Story
HOUSEKEEPINGTips for Removing Carpet Stains
Know the right solutions and when to use them to handle stains from coffee, pets, chocolate, ink and more
Full Story
SHOP HOUZZHouzz Products: Save a Taste of Summer
Can't bear to part with the flavors of summer peaches, berries and tomatoes? Then jam on it!
Full Story
BATHROOM DESIGN8 Bold Paint Colors for Your Powder Room
Turn your powder room into a exclamation point with a bold shot of red, raspberry, hyacinth, rich brown or stormy blue
Full Story
TASTEMAKERSWorld of Design: Where Color Trends Begin
Colors go in and out of vogue. Here’s how they make their way into our home decor
Full Story
MOST POPULARHow to Remodel the Laundry Room
Use this step-by-step guide to figure out what you want and how to make it happen
Full Story
BATHROOM DESIGN7 Striking Paint Colors for Your Powder Room
Whether you opt for a little or a lot, see why the petite bathroom is the perfect place for a fun hue
Full StorySponsored
Customized Award-Winning Interior Design Solutions in Franklin Cnty OH
Lars