I have been making my own ketchup for years now. There are periods of time when I just do not have ketchup because my favourite recipe (https://www.allrecipes.com/recipe/232397/homemade-ketchup/) is done in a slow cooker without a lid and my back hurts to much to stand and watch it, and stir it everything so often. I use the slow cooker function on my instant pot; seeing as how I have a pressure cooker I have looked into recipes that use pressure cooking but they all call for fresh tomatoes.
I don’t have fresh tomatoes I have the canned stuff so that’s an issue, and always seems to be. I have tried looking into converting, slow cooker to pressure cooker, methods but have always felt a little uncomfortable with the new recipes I would figure out. I would just fall back to the slow cooking method.
Yesterday I needed for some thing but I didn’t have any, it was to late in the evening to talks on this 8 hour adventure so I just used the BBQ sauce I had left (homemade aswell) thinking that I could just do it today. My adventures at cleaning my kitchen have said other wise. I am almost done with my dishes and a few parts of the kitchen, so my back is just hurting so much. I just for the hell of it I asked Chat GP3 to translate the recipe for me, I think I like how it has turned out. I even changed most of the ingredients away from that made up imperial system to the more sophisticated metric system. The parts that were not change I eyeball most of time of the time and it’s just easier to eyeball a 1/4 tsp than it is to eyeball the weight, come to or even the metric volume measurements. So tsps it’s staying.
Ingredients:
- 2 cans (800g each) crushed tomatoes
- 60g water, divided
- 160g white sugar
- 180ml distilled white vinegar
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 3/4 teaspoons salt
- 1/8 teaspoon celery salt
- 1/8 teaspoon mustard powder
- 1/4 teaspoon finely ground black pepper
- 1 whole clove
Directions:
- Pour the crushed tomatoes, 60g of water, sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove into the pressure cooker. Stir to combine.
- Close the pressure cooker lid and set the valve to “sealing.”
- Cook on high pressure for 15 minutes.
- After cooking, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
- Use an immersion blender for about 20 seconds to smooth the texture of the ketchup.
- Ladle the ketchup into a fine strainer and press the mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl and cool completely.
- Taste and adjust the salt, black pepper, and cayenne pepper as desired.
If you try this please enjoy.
Reann’s Story 