@re_action6: #رياكشن #طاش_ما_طاش #ناصر_القصبي

رياكشنات 🤡
رياكشنات 🤡
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Wednesday 02 August 2023 21:45:03 GMT
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2023-08-15 19:12:14
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Homemade ketchup is a labor of love, but store bought just doesn’t compare. Take a day and try it out! 🍅 Remember ☝️ Your kitchen, your rules My kitchen, my rules Ingredients 	•	10 lbs ripe tomatoes (about 30 medium) 	•	1¼ cups chopped onions 	•	1¼ cups chopped red bell pepper (I didn’t have any on hand, so I went without.) 	•	1¼ cups white vinegar (5% acidity) 	•	1/2c white sugar 	•	3 tbsp light brown sugar 	•	1 tbsp + 1 tsp canning salt      •     3 tbsp local honey Spice Mix (tie in cheesecloth/spice bag) (Also didn’t have a cheesecloth, turned out just fine) 	•	1½ tsp celery seeds 	•	¾ tsp whole allspice 	•	¾ tsp mustard seeds 	•	¾ tsp ground cinnamon (or 1 stick) 	•	⅜ tsp ground cloves (a generous ¼ tsp, or 2–3 whole cloves) 	•	⅜ tsp black peppercorns 	•	Pinch of cayenne (optional) 	•	1 bay leaf (I eyeballed the spices, not even gonna lie.) ⸻ Instructions 	1.	Cook tomatoes – Wash and quarter. Cook until soft in a large pot, then press through a food mill/sieve to remove skins and seeds. 	2.	Cook veggies – Add onions and peppers to tomato pulp. Simmer until soft, then blend smooth. 	3.	Spice the vinegar – Simmer vinegar with the spice bag for 15 minutes. Remove spice bag. 	4.	Combine – Stir spiced vinegar, sugars, honey, and salt into the tomato mixture. 	5.	Thicken – Simmer uncovered in a pot just big enough for the mixture, stirring often, until it reaches ketchup consistency (usually 3-4 hours depending on your heat). Use low heat to avoid scorching.     - Do not cook in a stock pot as the pot will retain moisture and prevent the mixture from cooking down 	6.	Jar it – Ladle hot ketchup into sterilized pint or half-pint jars, leaving ¼-inch headspace. Remove air bubbles, wipe rims, apply lids. Boiling Water Bath 	•	Pints/half-pints: 	•	15 min (0–1,000 ft) 	•	20 min (1,001–6,000 ft) 	•	25 min (6,001–8,000 ft) #homemadeketchup #gardentok #frommykitchentoyours #tomato #fyp
Homemade ketchup is a labor of love, but store bought just doesn’t compare. Take a day and try it out! 🍅 Remember ☝️ Your kitchen, your rules My kitchen, my rules Ingredients • 10 lbs ripe tomatoes (about 30 medium) • 1¼ cups chopped onions • 1¼ cups chopped red bell pepper (I didn’t have any on hand, so I went without.) • 1¼ cups white vinegar (5% acidity) • 1/2c white sugar • 3 tbsp light brown sugar • 1 tbsp + 1 tsp canning salt • 3 tbsp local honey Spice Mix (tie in cheesecloth/spice bag) (Also didn’t have a cheesecloth, turned out just fine) • 1½ tsp celery seeds • ¾ tsp whole allspice • ¾ tsp mustard seeds • ¾ tsp ground cinnamon (or 1 stick) • ⅜ tsp ground cloves (a generous ¼ tsp, or 2–3 whole cloves) • ⅜ tsp black peppercorns • Pinch of cayenne (optional) • 1 bay leaf (I eyeballed the spices, not even gonna lie.) ⸻ Instructions 1. Cook tomatoes – Wash and quarter. Cook until soft in a large pot, then press through a food mill/sieve to remove skins and seeds. 2. Cook veggies – Add onions and peppers to tomato pulp. Simmer until soft, then blend smooth. 3. Spice the vinegar – Simmer vinegar with the spice bag for 15 minutes. Remove spice bag. 4. Combine – Stir spiced vinegar, sugars, honey, and salt into the tomato mixture. 5. Thicken – Simmer uncovered in a pot just big enough for the mixture, stirring often, until it reaches ketchup consistency (usually 3-4 hours depending on your heat). Use low heat to avoid scorching. - Do not cook in a stock pot as the pot will retain moisture and prevent the mixture from cooking down 6. Jar it – Ladle hot ketchup into sterilized pint or half-pint jars, leaving ¼-inch headspace. Remove air bubbles, wipe rims, apply lids. Boiling Water Bath • Pints/half-pints: • 15 min (0–1,000 ft) • 20 min (1,001–6,000 ft) • 25 min (6,001–8,000 ft) #homemadeketchup #gardentok #frommykitchentoyours #tomato #fyp

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