Homemade Hunts Ketchup
6-ounce can tomato paste, 1/2 cup light corn syrup, 1 tablespoon sugar, 1/2 cup distilled white vinegar, 1/4 cup water, 1 teaspoon salt, 1/4 teaspoon granulated onion powder, 1/8 teaspoon granulated garlic powder
6-ounce can tomato paste, 1/2 cup light corn syrup, 1 tablespoon sugar, 1/2 cup distilled white vinegar, 1/4 cup water, 1 teaspoon salt, 1/4 teaspoon granulated onion powder, 1/8 teaspoon granulated garlic powder
- Carbohydrate 3.19917041472874 g
- Cholesterol 0.467187499605063 mg
- Fat 0.247190954711237 g
- Fiber 0.597824291453194 g
- Protein 0.659435156221761 g
- Saturated Fat 0.118146376648701 g
- Serving Size 1 1 Serving (33g)
- Sodium 15.3136561443122 mg
- Sugar 2.60134612327554 g
- Trans Fat 0.0424993975523423 g
- Calories 24 calories
Step-by-step
- Combine all ingredients in a saucepan whisk smooth and bring to a boil.
- Reduce heat to simmer for 25 minutes (cooking it gets rid of the raw tomato flavor as ingredients mingle together).
- Remove from heat and cover until cool.
- Refrigerate and enjoy.
- I put it in a squirt bottle for easy application to favorite foods.
- Makes about 12oz.
- Tastes like Heinz Ketchup.
- Here is a picture of today's batch
Simmering the mixture for precisely twenty-five minutes drives off the harsh volatile acids in the distilled white vinegar while eliminating the tinny flavor inherent in canned tomato paste. Commercial condiments emerged in the nineteenth century as manufacturers sought shelf-stable ways to preserve seasonal produce using vinegar and spices. Industrial producers relied heavily on heavy-duty steam-jacketed kettles to reduce tomato solids rapidly without scorching the sugars. Home cooks can replicate this processing texture easily using standard kitchen equipment and a heavy-bottomed saucepan.
- Whisk the tomato paste and water thoroughly before applying heat to prevent lumps from forming at the base of the pan.
- Maintain a gentle simmer rather than a rolling boil to prevent the corn syrup from caramelizing prematurely and darkening the final condiment.
- Store the finished product in a clean glass jar or a food-grade plastic squeeze bottle inside the refrigerator for up to two weeks.
Tomato-based condiments gained mass popularity in the United States once manufacturers standardized sugar and acid ratios for table use. Crafting this emulation at home offers total control over sweetness and salinity without industrial preservatives.
