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# Making Ketchup and still get to bed on time!~

I started making homemade ketchup last night. Started out by misrembering the recipe. It called for 8 quarts of whole tomatoes, I could have sworn it was 8 lbs. (I'm so used to weighing everything now, I forget how to "measure" any other way).

So a little research on the internet, and I find that 8 quarts = 1 peck and 4 pecks = 1 bushel, and 1 bushel weighs approximately 52-53 lbs.

Ok, now back up. I remember weighing out 6 lbs of tomatoes and seeing just how much sauce (juice/puree) resulted. We got exactly 2 quarts and 2 TBSPs full.

So, basic math skills into play. Used a computer so long, forgot how to set up simple algebra and solve for "x"!

Anyway, ended up putting in 9 quarts of puree to equal 16 quarts of tomatos.

16 medium onions (what's medium anyway??), and 4 "long" sweet peppers (how long is "long"??).

Well, the recipe calls for putting all the chunked tomatoes, onions and peppers and simmering them until soft. Sorry, no time for that, so into the food processor went the onions and peppers. Most of the tomato puree we hadn't canned yet, but still had to open 3 more quarts to get to 9.

Do you know how long it takes to fill a cheesecloth with 2 TBSP each of whole allspice, whole celery seed, whole black peppercorns, whole cloves, 1 whole garlic, 1 tsp ground mustard (how's that going to stay inside the cheesecloth methinks??), 3 bay leaves (how big of a bay leaf constitutes a bay leave--the size varies considerably). Then try to tie that all together without letting the "diaper" have any loose edges where everything spills out.

Well, beats the heck out of trying to put hot sauce through a food mill, and I figure I got a little more fiber doing it this way. I used my trusty commercial Bamix to pulverize everything during the cooking process.

But the real trick is having the patience to reduce the whole 9 quarts to 4 1/2 quarts without anything sticking to the All Clad pot bottom!

So we finally had enough, time for bed. All that reduction and I still ended up with 6 quarts + 1 pint.

Got an allday summit meeting from 8-5pm today, and then a 3 hour dinner meeting from 6-9. Guess the finalizing of the ketchup will have to wait until Wednesday!

But I did save the spice bag. Going to try boiling it in some of the apple cider vinegar to extract as much flavor out of it as possible. Haven't tried doing that before. What can go wrong? My ketchup gets stronger flavored? Nothing wrong with that!

Anyway, time to head out to the meeting.

Have a great day everyone.

doc

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Doc! Forget cheesecloth, go out to Bed Bath Beyond buy yourself a Tea Infuser on a chain. Unscrew top, put all herbs in, use it, take out ,unscrew it ,clean it for next time. I figure one bayleaf tip of my finger down to 2nd joint of same. Keep in mind institutional pack of herbs are bigger laurel in size. Tohelp it stop from sticking defuse the flames on burner. Simply save tops of cans put on top of burner then the pot, I find it helps
CHEFED
CHEFED
Yep, the tea infuser is the ticket. Asian shops sell big ones. which is nice for those big parsley bundles

Phil
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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