Review: WAPF ketchup recipe

[Guest guest]

Hi all,

I finally tried the WAPF ketchup after reading several great reviews

in this group. I made it with a commercial fish sauce that was " first

grade " (the first pour-off from the fish) and a product of Thailand

(where most people seem to think the fish sauce is best).

Also, I was trying to use up the abundant tomatoes from the season, so

I used (rather than tomato paste) a reduction of tomato juice

(squeezed tomatos without seeds or skin) that was pretty much the

consistency of tomato paste.

Using the exact recipe cut to one-third, we found the resulting

ketchup to be quite spicy, reminiscent of barbecue sauce. We prefer

ketchup to taste more " bright " and " tomatoey " so this was not

particularly to our liking.

Next batch I reduced the following ingredients to half:

-cayenne pepper

-garlic

-fish sauce

We think this tastes much better. It's still got quite a lot of flavor

and a little " kick " at the end, but it tastes more like ketchup than

barbecue sauce.

When compared side-by-side with our favorite store-bought ketchup

(Muir Glen Organic), the WAPF ketchup has a lot more spice flavor and

a lot less sweetness. I think we've gotten used to " candy ketchup, " so

I might add some rapadura or stevia powder to convert my husband.

Hope you find this helpful!

-Tamara

[Guest guest]

In a message dated 10/2/2006 12:12:38 PM Central Daylight Time,

cbrown2008@... writes:

> Does anyone have any info about an Amish recipe called lickem?

> My mom had a recipe for it and I wonder if it's like ketchup.

>

> The ingredient list is apples, onions, tomatoes (in peck measures,

> LOL, it was for canning, wow), put through a grinder and cooked to a

> fare thee well.

>

> Connie

>

Connie, is this the recipe you need? C R http://

mimi.essortment.com/lickemrecipes_nph.htm

12 apples, peeled 12 ripe tomatoes 12 small onions 3 green peppers

3 red sweet peppers 3 c vinegar 3 c sugar 4 tbsp allspice 2 tbsp salt Grind

apples, tomatoes, onions, and peppers. Add salt, sugar and vinegar. Tie

allspice in cheesecloth and put in mixture. Bring to a boil then simmer slowly

for 1

hour. Put in sterile jars and seal.

[Guest guest]

This is a very good ketchup recipe, it's an adaptation of the

ketchup recipe from " Complete Book of Small-Batch Preserving "

7 cups chopped tomatoes

1/2 cup chopped onion

1/2 cup chopped sweet red pepper

2/3 cup cider vinegar

1/4 cup granulated sugar

2 tsp pickling salt

2 tsp cinnamon

1/2 tsp each allspice, cloves, pepper

1 bay leaf

Boil gently, uncovered: tomatoes, onion, pepper in a pot for 30 min.

Add remaining ingredients and boil until reduced by half or until it

rounds up on a spoon without separating, about 1 1/2 hours.

Let cool a little then pour it into a blender and puree.

Makes about 3 cups. My son can eat this much of it in a month!

>

> Hi all,

>

> I finally tried the WAPF ketchup after reading several great

reviews

> in this group. I made it with a commercial fish sauce that

was " first

> grade " (the first pour-off from the fish) and a product of Thailand

> (where most people seem to think the fish sauce is best).

>

> Also, I was trying to use up the abundant tomatoes from the

season, so

> I used (rather than tomato paste) a reduction of tomato juice

> (squeezed tomatos without seeds or skin) that was pretty much the

> consistency of tomato paste.

>

> Using the exact recipe cut to one-third, we found the resulting

> ketchup to be quite spicy, reminiscent of barbecue sauce. We prefer

> ketchup to taste more " bright " and " tomatoey " so this was not

> particularly to our liking.

>

> Next batch I reduced the following ingredients to half:

> -cayenne pepper

> -garlic

> -fish sauce

>

> We think this tastes much better. It's still got quite a lot of

flavor

> and a little " kick " at the end, but it tastes more like ketchup

than

> barbecue sauce.

>

> When compared side-by-side with our favorite store-bought ketchup

> (Muir Glen Organic), the WAPF ketchup has a lot more spice flavor

and

> a lot less sweetness. I think we've gotten used to " candy

ketchup, " so

> I might add some rapadura or stevia powder to convert my husband.

>

> Hope you find this helpful!

> -Tamara

>

[Guest guest]

What we found interesting about the ketchup recipe is that we instantly

liked it better than store-bought--way, way better. The main problem is

I can't keep up with my husband--he eats it faster than I can make it.

Question:

Would anyone know why I'd be getting a little black mold around the rim

of both my ketchup and mustard? Is it safe to eat if I just wipe that

away? Or am I doing something wrong?

Lynn S.

------

Mama, homeschooler, writer, activist, spinner & knitter

http://www.siprelle.com

NOTICE: The National Security Agency may have read this email without

warning, warrant, or notice.

[Guest guest]

Does anyone have any info about an Amish recipe called lickem?

My mom had a recipe for it and I wonder if it's like ketchup.

The ingredient list is apples, onions, tomatoes (in peck measures,

LOL, it was for canning, wow), put through a grinder and cooked to a

fare thee well.

Connie

--- In , Lynn Siprelle <lynn@...>

wrote:

>

> What we found interesting about the ketchup recipe is that we

instantly

> liked it better than store-bought--way, way better. The main

problem is

> I can't keep up with my husband--he eats it faster than I can make

it.

>

> Question:

>

> Would anyone know why I'd be getting a little black mold around the

rim

> of both my ketchup and mustard? Is it safe to eat if I just wipe

that

> away? Or am I doing something wrong?

>

> Lynn S.

>

> ------

> Mama, homeschooler, writer, activist, spinner & knitter

> http://www.siprelle.com

>

> NOTICE: The National Security Agency may have read this email

without

> warning, warrant, or notice.

>