Go to the Recipe: Homemade Heinz-Style Ketchup
Brilliant , which other variations , with this same ketchup base , you think can work? in another news in this book is a fantastic recipe of bbq sauce . way similar to this one. anyway is a cool opportunity to share this excellent book to all the community .
Please forget the "home cooking" slogan in the cover is absolutely beyond that .http://uk.phaidon.com/store/food-cook/the-family-meal-9780714862538/
How long will the ketchup keep in a refrigerator? My home made ketchups have all been pressure cooked in the past,I'm unsure how long this "raw" dish will last, can we assume the vinegar will act as a preservation agent for this condiment?
Nice and simple recipe, but it might be hard for me to get fructose. Can this be substituted with something else?
Simply substitute sucrose. You will hardly notice a difference. The fructose just helps to accentuate the fruitiness of the tomatoes a bit more.
I would say 1 week. If you want to keep it longer, I would suggest freezing or quickly cooking to kill any bad guys.
I just made it with 20g sugar instead of the fructose and it worked great. Thanks for making my life more simple (at least when it comes to ketchup)!
What kind of tomato paste do you prefer to use? I always stick to Contadina but I also like the ones in the tube you can buy from the Italian grocery.
Can we use any type of corn syrup as the glucose syrup?
I have a bottle of hunts ketchup at home with "no preservatives added." The ingredients seem the same. How is that able to last indefinitely in the fridge? Is there anything we can add that will give this a shelf-life similar to store bought ketchup?
Any brand works! We use a few different kinds interchangeably. (Whatever's cheap? )
We use DE42 glucose syrup -- it's important not to use a Karo-brand corn syrup, which is different than the thick, viscous stuff we use here.
I've got some trimoline left over from some past experiments in ice cream-ery. Reckon that would work in place of the glucose?
I may just try it and see what happens...
Edited to add: It (the trimoline) did indeed work! Maybe a little sweet? (might be too early to tell), but it's good!!! Texture seems right, too. I tasted side by side with Heinz (which I secretly love) and not bad! This one tasted a little brighter, more flavorful. Will be interesting to see how the flavors meld in the fridge...
I'd guarantee the hunt's is pasteurized
Great recipe! Just one observation! Being a Canadian chef working in Europe nearly 12 years I had the issue with the vinegar! North America Distilled Vinegar usually refer to 5 % acidity vinegar. in Europe 9% is the standard! :-) So the you need to break it down like this 100 g of 5% Distilled Vinegar is = 53 g of 9% vine vinegar + 47 g of water. This way the acidity is around 5% and the consistency remain the same.
Great class!!! you seem to have all the bases covered. Except mustard why no mention of mustard or different recipes for house made mustard
Great advice! Living in EU I realized this but didn't scale back my recipes. I found the Chefsteps Mayo #4 recipe to be too acidic...i'll scale back 40% on my next run.
Does the glucose syrup change the texture? I want to make a sugar free version of this
Great easy recipe and it tastes like the real! I added 4gr red food colouring (the type used for making red icing) to add extra redness. Thanks!
What do you mean by sugarfree? just sucrose? then you should be able to sub the sugar with dextrose or fructose. or isomalt. the sweetening power won't be quite the same but should be close enough for a first try. if you mean sugars in general you're out of luck since tomato paste contains quite a bit of fructose anyways
In Holland, where I live. The acidity is also 4,5 to 5 %. So the % is not in every European country the same.
What about making a "Home-made classic products" series? If so, how does Nutella sounds for the next one?
BTW, great recipe! My daughter keeps on asking for more.
I never use tomato paste as I usually end up throwing a load of it away, so I keep tomato powder instead. For most things, mixing it with water to form a paste is enough but as it's the main ingredient here, would a pinch of salt, extra vinegar and maybe some citric acid be advisable? Yes, yes, I know I could just experiment.....but I'm a full-time working grandmother who appreciates shortcuts :-)
Damn! I just checked my bottle and it doesn't even tell me the acidity! Ph looks to be about 3 - is that any indication?
I have some home-canned tomatoes - whole, sauce, and paste - left from last year's harvest. To clear the shelves for this year's harvest, I'm thinking of cooking them all down and making ketchup out of the resulting paste. What do you think of using Lyle's Golden Syrup in place of the glucose? I've never used glucose so I'm wondering if it's a texture thing. I've made ketchup in the past that tasted great, but didn't have the thick texture. I'd do that again if I had to, but it would be great to get the texture right, so if glucose makes the difference, I'll go with that. Thanks for any advice -
Favorite of mine is to 86 tomato add cooked down Blueberry/Cherry etc. Makes an awesome fruity ketchup!
Hello...any way to start putting the English equivalents of the weights and measures in your recipes? Thanks!
How do you guys feel about San Marzano tomatoes?
To me, instead of using a pedestrian tomato paste, I'd rather kick open a can or two of SMs.
Its not going to be as thick [as the paste] so I'm not sure how to make the ketchup less runny - but if you were wanting to have a really bright ketchup, wouldn't using a quality main ingredient make a difference?
Jaymer...
Question: Are you using single, double or triple concentrated tomato paste?
After a short email chefsteps told me that they are using 'Hunt's Tomato Paste' but they couldn't provide me informations about the concentration.
By checking out some more american brands, wikipedia and so on I found out (perhaps it is just my impression) that if no concentration is mention on the packaging it mostly means single concentrated. So in case of Hunt's Tomato Paste (and my theory) it should be single concentrated.
I was not able to get this brand in germany but tried it with a different (single concentrated) one and it worked out great - my niece loved it. For the adults I've added some liquid smoke, orange juice, garlic and chili and they loved it to.
One kilo of water is one liter. One kilo is 1000 grams. Easy and rational ;-)
can I use Corn Syrup instead of Glucose syrup
Absolutely! One thing to note is to make sure it's not vanilla flavored corn syrup - Chef Nick has real world experience with doing that by mistake.
I've been making this CS recipe for at least a year or two. It is perfection. I made it for a 4th of July party for 200 people, then used it to make Sweet Baby Ray style BBQ sauce for the same party. We also used it to make cocktail sauce for fresh crab we had just caught that morning. It is so easy to make, and delicious. The proof is in the dozens of compliments we received on the ketchup, BBQ sauce, and cocktail sauce!
FYI, just use the Karo corn syrup if you can't find fructose. I know, it sucks...but it works!
We BLIND taste tested this ketchup vs. Heinz, as well as our BBQ sauce vs. Sweet Baby Ray's. The overwhelming consensus is that the store-bought brands taste "like chemicals."
can i use gelatin instead of xantham gum??
What about xylitol.. I think the only issue would be the dilution as xylitol syrup is much less viscous
I'm going to say unlikely, unless you want to cook your ketchup.
If you look on the left below the header Ingredients, there is a unit conversion, click on it for "English equivalents of weights and measures" I thought the same thing, 10 minutes to make the ketchup, 20 minutes to do the unit conversions.
Would it be possible to substitute the glucose syrup with something else for the texture/viscosity? That's quite a lot of sugar (I'm trying to make it Paleo friendly).
Hi Robin, can you please share your BBQ sauce recipe with me? In Italy is difficult to find good BBQ and I want to master this
Thank you!
S
The white corn syrup to replace glucose ?
Corn syrup is probably one of the best replacements for glucose syrup. It's actually a form of glucose syrup, which can be made from any number of starchy foods, including corn, potatoes or wheat.
The corn syrup is a little bit more liquid . Corn Syrup: Contains 24% water and Glucose: Contains 15-19% water. For pastry it will be touchy but for this recipe, nothing to write home about it !
Hi, I'm sorry I know this comment is 2 years old so I totally get it if y'all never even see this, BUT just in case, I only just discovered this (frankly miraculous) recipe today, and I was wondering what process I could use to do the quickly cooking bit you mention here, for keeping this ketchup longer than one week? I'm the only one in my family who eats it and even though I only made like 1/4 the recipe, I don't think I'll finish that much in one week! And it would break my heart to see it go to waste. Thx!
I have dehydrated glucose syrup, any advice on how to use it? Do I need to rehydrate it or can it be used dry?
I come from a long line of diabetics... and I don't have it myself (yet) but don't want to tempt fate. I'd love to see some sugar free versions of this... less glucose and sugar.... perhaps sucralose (which doesn't scare anyone with a firm grasp of biology and organic chemistry) or stevia....
Did this with agave nectar. Worked perfectly. Now to amp up some versions with chipotle, one with roasted mushrooms, a sriracha version (ubiquitous, but tasty nonetheless) and a smoked version. A great springboard that elevates plebeian ketchup to haute cuisine!
I think you have made mistake with vinegar quantity. It would be way to acid if you put an equal quantity of vinegar with rest of key ingredients (tomato paste and glucose syrup). In should 10 % max of tomato paste quantity (40 g)
Love this recipe however the xantham gum is a pain to mix properly. I’ve found that if you mix it with a little oil before adding it you can just pour it in easily whilst mixing. Saved me a ton of time and no little lumps of gum.
the distilled vinegar - is it distilled malt vinegar or distilled white vinegar? or does it not matter? thanks, matt
I just use my long dong to mix everything the wife loves it
oof
get rekt
no youll end up making chicken nuggets
distilled white vinegar is what is used, but if you prefer the flavor of malt go for it.
mix the xantham gum with the sugar and mix them in together, that is the way that works the best for us.
Where can I find Xanthum Gum?
Xanthan gum
You can find it on Amazon, @Ranganath: Xanthan gum
How I wish this question had been answered!
I know this is six-year-old post but if you end up throwing tomato paste away... portion the left over tomato paste into 1Tbsp quantities and freeze on wax paper. Once frozen put into a container in the freezer separated by wax paper. Then you can use as needed.
Any tips for using Invert Sugar for this? I picked up a small tub to mess around with for my Sweet Tea and frozen dessert experiments. Being that IS is sweeter, I’m guessing eliminating the added sugar is a decent first step?
Try just reducing a touch first. The invert sugar will help with ice crystal formation resistant but is not a replacement. Glucose essentially works the same as an invert sugar but with half the sweetness of sucrose. Invert sugar is a mixture of fructose and glucose, just an altered state of sucrose.
Any way to make this last longer in the fridge? I would add whey as a preservative, but it dilutes the result. Should I add more xanthan gum as a thickener?
Xanthan will not make it last longer. If you have a vacuum sealer you can seal and then pasteurize through sous vide at a higher temperature, although this is to your own risk. You can also pasteurize in a jar, but once opened you are in the same boat of using within a few weeks for optimal flavor and fresh taste.
Another alternative here is to cook on the stovetop and chill quickly for longer storage in the cooler.
You could try liquid whey. It's pretty simple to make. Check out this article https://eatingrules.com/fermenting-condiments-with-whey/
I actually meant adding more xanthin gum after the liquid whey: I've preserved condiments with liquid whey before, but it obviously dilutes the condiments. Blending the post-whey product with some more xanthin gum might bring the viscosity back. Here's the whey article: https://eatingrules.com/fermenting-condiments-with-whey/
Follow up: The Invert Sugar was a bust, but unflavored Corn Syrup worked for the frozen stuff well. Many of the Glucose syrups on Amazon seem to have less calories than the 42DE Corn Syrup I have, so any tips if I want to try using the corn syrup here in the ketchup recipe? I'd like to be able to stick with buying one type of syrup if possible.
what's your favorite brand tomato paste?
_W_e are big fans of Pianogrillo, Estratta di pomodoro. Epic tomato flavor.
