Are you a ketchup lover? Think nothing beats the taste of your favorite brand? Well, if that’s the case, then prepare to think again because homemade ketchup has been quickly gaining traction among foodies and home cooks all around the world. Not only is it easy to make but it also allows for a whole range of delicious creations customized to your unique tastes. So why are more people making homemade ketchup – and should you join them? In this blog post, we’ll dive into what makes homemade ketchup so special, as well as discuss some tips on how to make your own tasty condiment from scratch!
I was a grown woman before I realized I liked ketchup. I had always been told I was allergic to it because it gave me mouth ulcers. When I became a nurse, I found out ketchup was not the culprit so I decided to try it. I liked it. Not as much as the rest of my family, I have to be in just the right mood for it but the guys love it, especially homemade ketchup!
Why Homemade Ketchup
Ketchup is something most of us grew up using and was a mainstay in the refrigerator. Did you know it was brought here from China by British merchants? It was first used as a fermented sauce for fish. As a fermented food, it was naturally good for the body.
Ketchup sold on grocery shelves today is far from the fermented, healthy, homemade ketchup recipe it started out as. Not to shock you, but have you actually read the label on your ketchup bottle? The ingredients on food labels are “supposed” to be listed in order of the amount in the product. The first ingredient is the most used, the second the second most…
I checked the labels of the ketchup on the shelves of my local grocery store and do you know what I found? Most all them had water or HFCS (high fructose corn syrup) as their main ingredient. In some of them, tomatoes were the third or fourth ingredient!
Even the ones which did have tomatoes as the number one or two ingredient were loaded with other preservatives and additives I don’t want my family to have. When you see the word sugar listed on a label, it usually means sugar from sugar beets, unless the label specifically says the source of the sugar. Sugar beets are a GMO crop some say is linked to cancers and the bee genocide happening in our country.
So you can see why so many people are making homemade ketchup. In order to help you provide your family with a healthy alternative to what’s on the store shelves, I’ve gathered some of the best homemade ketchup recipes for you to try. They show just how easy it is to make healthy, organic homemade ketchup.
HOW TO MAKE FERMENTED KETCHUP
Since this recipe is for homemade fermented ketchup, you have double the benefits. It’s from Grow Forage Cook Ferment.
How to Make Homemade Ketchup
This recipe from The Pioneer Woman is so quick you won’t believe it!
The Healthiest Ketchup is Homemade Ketchup
This organic recipe from Natural News is simple and relates the power of antioxidants fresh tomatoes add to your diet.
Wrap Up
If you buy organic ketchup, which I sometimes do, be sure you still read your label. There are certain preservatives and additives allowed in organic food by the USDA. While many reputable companies don’t use them even though they’re allowed, some do. So please read the labels.
Make the freshest homemade ketchup by growing your own tomatoes.
Learn which tomato varieties make the best ketchup.
As always, we’re here to help.
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