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September Daring Cooks - Preserving

17/9/2010

3 Comments

 


It all started with some tomatoes.....
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This months challenge was hosted by John from Eat4Fun. The challenge, to delve into what was for me, the unchartered waters of food preservation. The results - ketchup.
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It all started with some tomatoes, olive oil and a sprinkling of some form of herbage. Being down on basil or parsley greenery was outsourced from garlic we're growing. Garlic shoots proved to be quite a revelation being that they gave all the aromatics of garlic but not so pungent that the sweetness of the tomatoes was lost all together.
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The halved tomatoes were baked at 170C for about a hour and a half till wrinkly and lightly coloured.
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Next step involved sweating one chopped onion and two grated cloves of garlic, which were then added to the roasted tomatoes, two tins of chopped tomatoes, a cup of sugar, about a third of a cup of vinegar, with salt and pepper to taste. The bubbly mix was then pureed till smooth and reduced till thick
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Finally our cupboard full of jars and bottles was put to good use. My assortment of bottles were boiled in water for about 30 minutes till sterile.
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Then our bubbly batch of tomato ketchup was decanted into the steamy bottles. Perfect way to preserve fresh tomatoes. I'm seeing lots of bbq's in our future.
3 Comments
debbie link
18/9/2010 09:31:31 am

What a fabulous choice of a canning recipe. Ketchup has been on my list for a long time....but have not yet got to it. Yours looks delicious:)

Reply
Lorraine @ Not Quite Nigella link
20/9/2010 06:27:09 pm

Great idea and great timing as we're coming into Spring here so lots of chances to preserve things! :)

Reply
sydney kitchens link
27/6/2012 08:30:50 pm

Wow amazing recipe...I also try this.. Thanks for sharing..

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