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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Homemade Ketchup

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  • 6 ounce can tomato paste
  • 1/4 to 1/3 cup tap water (depending on desired consistency, I like it with 1/3 cup)
  • 2 tablespoons vinegar
  • 1/4 teaspoon dry mustard
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 pinch cloves
  • 1 pinch allspice
  • 1 pinch cayenne pepper
  • 1/4 cup brown sugar

This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.

To reduce the sodium content simply omit the salt.

To reduce the sugar content replace the brown sugar with 1-teaspoon molasses and 1/4 cup granulated Splenda.

Regular ketchup is chock full of sugar, salt, preservatives and all sorts of things you probably don't want to think much about. Low Sugar and Low Salt ketchups cost $3 for a small bottle. With this recipe you can make 12 ounces for less than 50. It tastes best after the seasonings have a chance to blend, but it can be used right away in a pinch. It tastes very good too, similar to regular ketchup only fresher tasting, and not so cloying and oversweet.

This recipe, created by me personally, has become quite popular on the web. Folks have copied it, altered it slightly, usually using 1/4 cup water instead of 1/3 cup, and many cooks have discovered just how tasty it is. One of the nice things about creating a popular recipe is that when you release it on the net, it grows wings and develops a life of it's own.

Makes 12 ounces.

Freezer Cooking

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