Previous   Up   Next
Chapter:Cooked Sauces, Gravies, and Thickening Tips
Section:Cooked Sauces: With Tomatoes: Served Cold
Recipe:Mom's NeanderThin Ketchup
Switch to Chapter View

cardfile icon 

Mom's NeanderThin Ketchup
-------------------------
The NeanderThin-approved version of America's favorite condiment.
(Submitted by Ray's mom, who, although in her seventies, is a NeanderThin
convert and is not to be trifled with!)

3 1/3 pounds tomatoes, sliced
2 medium sliced onions
1/8 clove garlic
Approximately 1/2 bay leaf (small)
1/2 red pepper
1/4 cup unsweetened juice (select naturally sweeter ones: white grape,
                           pear, or apple)
1 spice bag (see Notes)
1/2 cup freshly squeezed lemon juice
Cayenne and coarse salt (optional)

1. Boil tomatoes, onions, garlic, bay leaf, and red pepper until they are
soft, about 20-30 minutes. Strain them.

2. Add juice to strained ingredients.

3. Add spice bag to mixture, boiling ingredients quickly, stirring
frequently until they are reduced to half the quantity. Remove spice bag.

4. Add lemon juice, cayenne, and salt.

5. Boil ketchup for 10 more minutes. Bottle (see Notes) at once in clean
jars leaving 1/4 to 3/4 inch of headroom (for freezer swell). Cover and
freeze immediately. Always refrigerate container of ketchup that is in use.

NOTES: The spices can be varied. Try 1 teaspoon of each of the following:
allspice, black peppercorns, celery seeds, cloves, and mace, plus 1/2-inch
cinnamon stick. Tie the spices in cheesecloth.

Choose containers (plastic or glass) of a size that your family will use
in a week's time. Since there are no preservatives added, the ketchup will
spoil once it is defrosted.

From: NeanderThin: Eat Like a Caveman to Achieve a Lean, Strong, Healthy
      Body by Ray Audette
Included here with the author's permission.
Previous   Up   Next
book cover image