recipe - Ketchup

[charisstoma]

Homemade Ketchup
Yields ( 1 ½ C (360mL) From Tomato to Ketchup by Roberta Basel

6 oz. (170 g) tomato paste
½ C (120mL) light corn syrup
½ C (120mL) white vinegar
¼ C (60 mL) water
1 T (15mL) sugar
1 t ( 5mL) salt
¼ t (1.2 mL) onion powder
1/8 t (.6 mL) garlic powder


1. Put all ingredients into a saucepan
2. Stir as you cook the mixture over medium heat. Mixture should become smooth. Heat the mixture until it boils.
3. Turn heat to low. Let mixture cook for 20 minutes, stirring often.
4. Take saucepan off stove and cover. Let cool.

5.Keep in a sealed container in the refrigerator.