| "> | | | | here is an easy recipe that can be modified to satisfy |
| Ketchup dates back as far as 1600 AD when sailors | | | | spicy or sweet pallets. |
| traveling to China discovered a sauce made of soy or | | | | 2 Onions roasted |
| oysters called 'ketsiap'. Thisversion quickly changed | | | | 3 Cloves of Garlic roasted |
| ingredients to include mushrooms, anchovies, shallots, | | | | 3 Tbs olive oil |
| and lemon peel. Then in the late 1700's tomato | | | | ¼ tsp ground cloves |
| ketchupappeared in Nova Scotia and began the | | | | ¼ tsp ground allspice |
| transformation to today's sweet tomato version. | | | | 1 tsp mustard seeds |
| Ketchup began to be commercially available in the | | | | ½ tsp ground celery seeds |
| United States during the 1830's when a New England | | | | 2 (28 ounce) cans whole peeled tomatoes |
| farmer bottled and sold his version ofthe tomato | | | | 1 (12 ounce) can tomato paste |
| condiment. In 1837 ketchup gained in popularity when | | | | 1/3 cup red wine vinegar |
| Jonas Yerkes bottled and sold ketchup in quart and | | | | ½ cup dark corn syrup |
| pint sized bottles. | | | | Salt to taste |
| Then in 1872 HJ Heinz began to sell what we know | | | | Pepper to taste |
| today as Heinz Ketchup. Heinz's recipe is the same | | | | Roast the onions and garlic in the broiler until charred. |
| today as it was when he placed this | | | | Toast the cloves, allspice, mustard seeds, and celery |
| popularcondiment on store shelves everywhere. | | | | seeds in olive oil overlow heat. Be careful not to burn |
| The catsup spelling went out of popularity in 1981 | | | | the spices. Add all the ingredients to a large stock |
| when Ronald Regan's administration declared 'Ketchup' | | | | pot and simmer for one hour, stirring occasionally. |
| a vegetable that could be used inschool lunches. Public | | | | Puree all the ingredients in a food processor until |
| outcry caused a reversal of this ruling and today | | | | smooth and return to the stock pot. Simmer for |
| ketchup is back as a condiment. | | | | another hour to thicken. |
| If you would like to try making ketchup for yourself | | | | |