How to mitigate acid in ketchup
bbstx
7 years ago
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bbstx
7 years agoRelated Discussions
Banana Ketchup Recipe?
Comments (11)Ajsmama, I believe you could use the frozen bananas, and yes I do use the Witty recipe for canning. The Indonesian Ketchup, though, is not a canning recipe. Following is the recipe for Chile-Soaked Chicken with Indonesian Catsup from the book "Big Flavors of the Hot Sun" by Schlesinger and Willoughby (1994). I don't know if it is still in print, but it's worth acquiring used. Serves 4 as a main entrée. 2 pounds boneless, skinless chicken breasts 1/4 cup minced, fresh red or green chilies of your choice 1/4 cup lime juice 1/4 cup soy sauce 1/2 cup water 1 tablespoon freshly cracked pepper In a large bowl combine all the ingredients, well mixed. Cover and refrigerate 3 to 4 hours. Remove the chicken from the marinade (discard the marinade) and grill. Just before the chicken is done, brush with Indonesian Catsup. Serve the Catsup on the side. Indonesian Catsup 1/2 cup of molasses 1/2 cup soy sauce 1/2 cup packed brown sugar 2 tablespoons minced fresh ginger 1 teaspoon nutmeg (freshly grated if possible) 2 tablespoons freshly cracked black pepper In a medium saucepan, bring all the ingredients to a boil, simmer for 7 to 10 minutes. Remove from heat. Will keep refrigerated for several months. Deborah...See MoreRecipe using ketchup and hot peppers?
Comments (12)I understand your comment that your question (removing the oil) is different, but the recipe is the same and the overall issue is the same - "Is it possible to safely can this recipe?" The problem with posting two different threads is 1) Members don't have convenient access to the original discussion, which already addressed some of the issues with this recipe 2) Those who search the Forum find duplicate threads and have to sort out which is relevant to them. Although your question is different, it's a reasonable follow-up to the original and it would have been helpful to have posted it as a development of the first thread. Otherwise this Forum becomes buried in redundancy. To follow up on what Dave said so well, Ketchup has a pH varying between 3.89 and 3.92, so it is safely high-acid. There is also the vinegar, which has a pH ranging from 2.4-3.4. Again, high-acid. However, peppers range in pH from 4.65 (some few hot peppers) way up to 5.93. That is high pH (low-acid) in canning terms, and botulism loves high pH (low-acid). Botulism also loves water, which fresh peppers have in abundance. So while elminating the oil "helps" (makes the recipe less risky) it doesn't resolve the problem. The problem is we cannot tell you any safe way to can this recipe because 1) We have no idea what proportion of peppers to ketchup/vinegar we are talking about 2) We have no idea how the density of the ketchup around the peppers would affect heat penetration, thus affecting processing time, and 3) We lack the testing facilities of a commercial establishment/USDA facility or Extension agency. I know there are many Forums and sites on the internet which post a wide variety of "canning" recipes. However, it is a huge responsibility to recommend a recipe and we should not take lightly the safety issues. There are just too many unknowns to recommend or "create" a processing method or time. There are times we extrapolate from existing recipes, but even then we try to be careful to caution that we are only speculating, not providing safe-tested information. It is a frustration, I know, to find a recipe you like and to know that others have processed it and not yet run into problems. However, the question is do you want to serve something to loved ones and friends when you are not 100% confident of its safety? Carol...See Moretomatoes for ketchup (zone 4B)
Comments (16)I think your best bet is a productive old faithful type hearty tomato. I second the Rutgers recommendation. Since tomato is so adulterated in ketchup, it is boiled, salted and heavily condimented ... I wouldn't be concerned about any fancy heirloom and just go for a good acid-balanced producer of old fashioned tomatoes that Campbell's would be proud of, not too way south from your zone, and it will probably taste best. My first choice is actually the OP Marglobe, a basically determinate, stout and vigorous plant. Rutgers (OP) is actually a cross between Marglobe and a Campbell's tomato and Marglobe has old fashioned appeal to me - probably the ketchup my grandparents had as kids. The plants are easy to grow and produce very well, and the disease resistance will be great as a starter. I have grown both Rutgers and Marglobe and they were more fun than my other OPs, except Cherokee Purple which I'm always amazed by (but would prefer Marglobe for ketchup & its production). Best growing....See MoreMaking ketchup out of Tomato powder
Comments (9)Here's how I use it and it will probably help you get past the "powder" part. Find a homemade ketchup recipe you like that includes tomato paste or tomato sauce (or both). THEN, make the paste/sauce with water and tomato powder and add the other ingredients and follow the recipe. Same goes for bbq sauce, which commonly has a tomato paste or tomato sauce base. Make the tomato powder into paste or sauce first. I usually follow a 3:1 ratio for tomato paste - 3 parts water to 1 part tomato powder 4:1 ratio for tomato sauce- 4 parts water to 1 part tomato powder OR - for 1/2 c. tomato sauce mix 1/8 c. (2 T.) tomato powder + 1/2 c. water. To make tomato juice: Mix as thick as you like (adding tomato powder to the water a little at a time). Add a dash of Fruit Fresh and a little salt - or Tabasco and/or Worcestershire Sauce Quick Pizza Sauce (12\-inch pizza): 1 T. tomato powder 3 T. water (more or less depending on thickness you like) a little sweetener of choice a little vinegar pinch of salt (optional) spices (Italian or Pizza Spices) Blend ingredients and top pizza with the sauce and add other toppings of choice. I use 1 t. tomato powder + water for individual pizzas. \-Grainlady...See Morebbstx
7 years agobbstx
7 years agoci_lantro
7 years agoS.F. Harrell
19 days ago
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