Old Fashioned Ketchup Recipes

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HOMEMADE OLD FASHIONED KETCHUP



Homemade Old Fashioned Ketchup image

Turn back the clock to the days of glass ketchup bottles with this recipe for Homemade Old Fashioned Ketchup. This tasty homemade tomato ketchup makes the perfect condiment for dipping fries or for spreading on a grilled burger. Sweetened with honey, this homemade tomato ketchup has a light tang owing to the addition of apple cider vinegar and buttermilk. Spiced with cloves and allspice, this Homemade Old Fashioned Ketchup is a must make condiment for your next barbecue.

Provided by El invitado de invierno

Time 25m

Number Of Ingredients 7

1 cup tomato paste
2 tablespoons honey
2 tablespoons buttermilk plus 2 tbsps.
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon allspice
1/4 teaspoon ground cloves

Steps:

  • Add the honey to the tomato paste and mix well. Add the buttermilk, vinegar, salt, allspice, and cloves. Mix.
  • Place into a loosely covered jar for 3-5 days. When the surface begins to bubble, tighten the top and refrigerate.

Nutrition Facts : Calories 100 calories, Carbohydrate 23 grams, Fiber 3 grams, Protein 3 grams, Sodium 850 milligrams, Sugar 18 grams

HOMEMADE KETCHUP



Homemade Ketchup image

This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes

Time 12h10m

Yield 48

Number Of Ingredients 11

2 (28 ounce) cans peeled ground tomatoes
½ cup water, divided
⅔ cup white sugar
¾ cup distilled white vinegar
1 teaspoon onion powder
½ teaspoon garlic powder
1 ¾ teaspoons salt
⅛ teaspoon celery salt
⅛ teaspoon mustard powder
¼ teaspoon finely ground black pepper
1 whole clove

Steps:

  • Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
  • Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
  • Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
  • Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
  • Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.

Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g

CLASSIC OLD FASHIONED



Classic Old Fashioned image

One of the great classic bourbon cocktails, the Old Fashioned was invented in Louisville, KY. Try bourbon, rye, or a blended whiskey in this cocktail. You can also sub one sugar cube for the simple syrup.

Provided by c-biskit

Categories     Drinks Recipes     Cocktail Recipes     Whiskey Drinks Recipes

Time 10m

Yield 1

Number Of Ingredients 7

2 teaspoons simple syrup
1 teaspoon water
2 dashes bitters
1 cup ice cubes
1 (1.5 fluid ounce) jigger bourbon whiskey
1 slice orange
1 maraschino cherry

Steps:

  • Pour the simple syrup, water, and bitters into a whiskey glass. Stir to combine, then place the ice cubes in the glass. Pour bourbon over the ice and garnish with the orange slice and maraschino cherry.

Nutrition Facts : Calories 145 calories, Carbohydrate 9.5 g, Cholesterol 0 mg, Fat 0 g, Fiber 0.3 g, Protein 0.1 g, SaturatedFat 0 g, Sodium 7.5 mg, Sugar 1.3 g

EASY OLD FASHIONED MEATLOAF



Easy Old Fashioned Meatloaf image

No fancy ingredients here... Not like we need another meatloaf recipe, but I figured I'd should post my Grandma's for people like me who like a quick easy meatloaf without a lot of fuss. Most of the meatloaves I saw here had things I'd never even consider putting in a meatloaf! :) At times I will substitute the onion with approx. 1/4 cup dried onion flakes. I also have substituted the garlic with garlic powder. I've never tried making it with horseradish. (I was a notoriously picky eater as a kid so I don't think Grandma put it in when I came to visit either.) I usually don't bother beating the egg... (Boy do I sound lazy! Don't tell Mom! LOL!) I've only recently started putting ketchup on the top before baking, so I don't think it's necessary to keep the meatloaf moist. Mom used to use her own dried bread crumbs, but I use the plain storebought kind. I haven't been adventurous enough to try any flavored bread crumbs... Make sure lean ground beef is used otherwise the meatloaf can get too greasy and/or bubble over the pan while baking. I also recommend checking the center to make sure it's done. On occasion it has taken over an hour to bake.

Provided by nranger7

Categories     Meat

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs lean ground beef
1 cup soft breadcrumbs
1 beaten egg
1/2 cup ketchup
1 clove minced garlic
2 teaspoons salt
1 dash pepper
1 medium finely chopped onion
1 tablespoon prepared horseradish (optional)

Steps:

  • Thoroughly mix all ingredients.
  • Shape in loaf pan.
  • Cover with more ketchup if desired.
  • Bake one hour at 350 degrees.

Nutrition Facts : Calories 244.1, Fat 12.2, SaturatedFat 4.8, Cholesterol 97, Sodium 861.5, Carbohydrate 8.1, Fiber 0.4, Sugar 4.3, Protein 24.3

HOMEMADE TOMATO KETCHUP



Homemade Tomato Ketchup image

Nothing tastes better then homemade ketchup on a grilled burger. With all the gardening plans coming up, I thought this would be a good time to post this recipe. Very easy to do.

Provided by Karen From Colorado

Categories     Vegetable

Time 4h

Yield 2 Pints

Number Of Ingredients 9

1 cup white vinegar
1 1/2 cinnamon sticks, broken
1 1/2 teaspoons whole cloves
1 teaspoon celery seed
8 lbs tomatoes (24 medium)
1 medium onion, chopped (1/2 cup)
1/4 teaspoon cayenne
1 cup sugar
1/4 teaspoon salt

Steps:

  • Mix the first 4 ingredients in a saucepan.
  • Cover and bring to boil.
  • Remove from heat and let stand.
  • Wash, core, and quarter tomatoes.
  • Drain in a colander, discarding liquid.
  • Place tomatoes in a large pot.
  • Add onion and cayenne.
  • Bring to boiling.
  • Cook for 15 minutes, stirring often.
  • Put mixture through a food mill; discard seeds and skins.
  • Add sugar to the tomato juice.
  • Bring to boil and simmer for 1 1/2 to 2 hours or until reduced by half (measure depth with a ruler from start to finish).
  • Strain vinegar mixture into tomatoes, discarding spices.
  • Add salt.
  • Simmer for about 30 minutes or until it reaches desired consistency, stirring often.
  • Water Bath Canning-------------.
  • Prepare ketchup as above.
  • Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.
  • Wipe jar rims clean.
  • Adjust lids.
  • Process in boiling water bath for 10 minutes (start timing when water boils).

Nutrition Facts : Calories 770.5, Fat 4.2, SaturatedFat 0.9, Sodium 393.6, Carbohydrate 179.1, Fiber 23.1, Sugar 150.6, Protein 16.8

OLD-FASHIONED BEEF BRISKET



Old-Fashioned Beef Brisket image

Tender slices of beef smothered in onions in a sweet tomato sauce give this entrée an old-fashioned feel. It is simple to prepare and delicious comfort food.

Provided by Taste of Home

Categories     Dinner

Time 3h20m

Yield 12 servings.

Number Of Ingredients 6

1 fresh beef brisket (4 pounds)
2 tablespoons canola oil
2 large sweet onions, sliced
2 cups ketchup
2 cups water
1/2 cup dry red wine or beef broth

Steps:

  • In an oven-proof Dutch oven, brown meat in oil on all sides; drain. Top with onions. Combine the ketchup, water and wine; pour over meat and onions. , Cover and bake at 350° for 3 to 3-1/2 hours or until meat is tender. Let stand for 5 minutes. Thinly slice brisket across the grain. Thicken sauce if desired; serve with beef.Freeze option: Place individual portions of sliced brisket in freezer containers; top with cooking sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, gently stirring and adding a little water if necessary.

Nutrition Facts : Calories 277 calories, Fat 9g fat (3g saturated fat), Cholesterol 64mg cholesterol, Sodium 562mg sodium, Carbohydrate 15g carbohydrate (13g sugars, Fiber 0 fiber), Protein 31g protein. Diabetic Exchanges

OLD FASHIONED KETCHUP



Old Fashioned Ketchup image

Yield 8-10 pints

Number Of Ingredients 13

1/2 bushel ripe tomatoes
1 medium onion, diced
2 cloves garlic, peeled
1 teaspoon red pepper
3 cups cider vinegar
3 tablespoons salt
1 cup dark brown sugar
1 teaspoon allspice
1 tablespoon ground cloves
1 tablespoon cinnamon
4 tablespoons dry mustard
2 tablespoons Worcestershire sauce
1 teaspoon black pepper

Steps:

  • Remove bad parts from the tomatoes. Wash and quarter them and add them to a very large stock pot, along with the onion, garlic, and cayenne pepper. Crush that mixture a bit to provide some liquid. Bring to a slow simmer for 30 minutes. Let cool. Run the contents of the stock pot in batches through a food mill. The old-fashioned kind of food mill with a fixed fine disk works best. (If you don't have access to a food mill, you will need to peel and seed your tomatoes before you start. Then, instead of running through a food mill, process in batches in your blender.) Return the milled mixture to the stock pot and simmer very slowly (to keep the tomatoes from burning), until the volume is reduced by about one-half. It should have the consistency of thick tomato sauce. This step may take six to twelve hours, maybe more, depending on the tomato variety. Let cool. Run the contents of the stock pot in batches through a blender. Return the mixture to the stock pot and bring to a simmer until the mixture is the consistency of commercial catsup. This step may take six hours or more. Add the remaining ingredients, bring to a simmer, and reduce to the desired consistency. Prepare a canner with jars and lids sufficient for about 8 - 10 pints of catsup: Fill canner with water to at least 1 inch above tops of jars, and add a little vinegar. Bring to boil for 15 minutes. Place lids, funnel, tongs, and ladle in saucepan with water, bring to a low simmer. Use the tongs to remove the jars and lids one at a time from the canner, pouring the jar water back into the canner. Fill each hot jar with ketchup, leaving 1/2-inch of head space. Wipe the rims of the jars, affix the lid, screw the band on finger tight, and return to the canner. Replace the lid on the canner and process in boiling water bath for 15 minutes, adjusting for altitude. Remove jars from canner, listen for a ping as the ketchup cools and the lid pops into place. Test the seal by pressing down on the lid; it should not give. Let the jars rest until cool. Store in a dark place.

Nutrition Facts : Nutritional Facts Serves

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