I tried making ketchup for the 1st time this year, and forgot that it was on the stove.

Hey thanks for that I have not seen that reader View option. I guess I use an old version. But I will look for it. So basically it is cook everything except for vinegar sugar salt. Then add vinegar then add sugar salt. And I don't know about that small piece of a small clove of garlic. That might get 10x.

I balked at the store today when I saw Heinz Ketchup at over 10 cents an ounce. When I have all these tomatoes and such. Funny that I balk at 10 cents an ounce but I'm totally okay with an hour of work into it.

Hmm I wonder if these will work Just seems dumb to pay 348 for 32 oz of ketchup when I have stuff like this around

And sure not paying for peanut oil again for that fryer. Tallow is so much better for the little bit of work to render it.

Lovely.

The best ketchup don't come from bland paste maters.

Do you think these Costoluto Genovese are too bland for good ketchup?

JRinPA wrote: ↑Thu Sep 19, 2024 7:12 pm Do you think these Costoluto Genovese are too bland for good ketchup?

Big Beef, or any other relatively balanced and sweeter mater makes the best ketchup in my personal opinion. There's really not a lot of moisture difference between red fleshed fruit that I can tell. Pink fleshed fruit seem to be more watery, though. I can a lot of pastes whole, but mainly for the firm flesh that holds up for texture and eye appeal in soup and sauces, but I personally prefer ketchup made from sweeter varieties.