This recipe is adapted from a great one you can find on Instructables, we can’t find a safe brand in stores because we need it not just wheat free but corn and grape free as well. This is also the easiest we’ve found and is great on bean burgers. My mother in law (mixing in the photo above) always makes it right before she leaves town so I’ll have a bunch ready for easy meals like skillet potatoes and sunshine burgers (I’ll have to write about these later, they use sunflower seeds and E loves them though my husband isn’t a fan).
Containers for storing finished ketchup.
5 cups of water
24 ounces (4 six ounce cans) of tomato paste
1/2 cup seasoned rice vinegar
1/2 cup apple cider vinegar
8 tablespoons brown sugar
2 teaspoons of salt
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons molasses
2 teaspoons agave nectar
Combine all the ingredients in your large saucepan and bring to a simmer, then you want to simmer on low for about an hour and a half and then continue afterwards until you reach the desired thickness. The one pictured was a batch that yielded about 6 cups.
The theme at Cybele Pascal’s Allergy Friendly Friday for 4/29/11 is celebration! I think homemade ketchup fits in with parties and picnics, right? Click through for some great recipes!