Comments on: You Say Catsup, I say Ketsup

By: Dark Days 09 – Goo « Methylgrace

Dark Days 09 – Goo « Methylgrace — Wed, 18 Jan 2012 21:42:15 +0000

[...] [...]

By: Talking Tomatoes | Sustainable Eats

Talking Tomatoes | Sustainable Eats — Mon, 07 Mar 2011 06:43:52 +0000

[...] Ketsup only this year I’ll add the spices at the very tail end of cooking, if at all! As I open each jar I’ll be fermenting it to extend the shelf life. For every 2 cups of finished ketsup I’ll add 1/4 cup of whey, cap tightly and let sit on a counter for 3 days then refrigerate. Instand shelf life, no preservatives required. I like doing this because ketsup cooks for so long it’s a darn shame to throw away 1/2 a jar when it molds. [...]

By: Melinda

Melinda — Mon, 27 Sep 2010 13:24:28 +0000

I just love that pic of your boy on the trike at the applesauce post at The Burp Rag. . gotta love ‘em!

By: I’m Back! And Ordering Seeds. And So Should You.

I’m Back! And Ordering Seeds. And So Should You. — Mon, 01 Feb 2010 05:02:01 +0000

[...] dried and canned whole and still ended up buying 25 pounds for http://www.sustainableeats.com/2009/09/26/you-say-catsup-i-say-ketsup/”>ketsup.; We are down to 3 pint jars of spaghetti sauce, 5 jars of romas recipe-ready, and 2 [...]

By: Meatloaf that Makes the World Seem Better

Meatloaf that Makes the World Seem Better — Sat, 10 Oct 2009 04:52:52 +0000

[...] sauteeing mix together: 1/2 cup ketsup 1/2 cup 1/2 and 1/2 or cream from the top of your raw milk 3 eggs 1 teaspoon cumin 1/2 teaspoon [...]

By: admin

admin — Sat, 10 Oct 2009 04:22:22 +0000

I need to spend more time on that site! I’m even supposed to write an article for it. Ironic that I’ve been too busy canning to read about canning (or to cook dinner for that matter)!

By: Joshua McNichols

Joshua McNichols — Sat, 10 Oct 2009 04:01:33 +0000

We made Ketsup too this year. My son prefers “factory sauces” of all kinds to homegrown, so we saved a squeezy ketsup bottle to disguise our homemade stuff. It was from the Canning Across America site. At first I thought it was too strongly vinegared (maybe factories get by with less vinegar by pressure canning). I suspect all that extra flavor will disappear after it’s refrigerated.

By: admin

admin — Tue, 29 Sep 2009 02:14:12 +0000

Katie – did his mom dip him in the hot vat when he was naughty? How does one get traumatized by ketsup? I thought I had been traumatized by eating heinz :p Hope you have recovered from your martial arts injuries! I have not been so good about keeping up with my bloggy friends this summer but I’m winding down the canning and looking forward to a nice, slow winter…

Sandy, doesn’t it rock? What kind of apples do you like for saucing? Last Jan when I started this crazy bus I ran out and bought up the last of the ones at the market and they were NOT saucers. The sauce was bland and brown, and they were $2 per pound. And after shopping for organic apples at PCC I thought THAT was a steal. Now I know – buy the early apples, better sauce and $1 – $1.5 per pound depending. If anyone knows a better deal please share!!! I still need to make about another 100 pounds of applesauce to get us through to next Jan so I’m all ears, right down to the core. Feel free to boo.

By: Sandy

Sandy — Tue, 29 Sep 2009 00:52:16 +0000

I love, love, love my Roma! I just bought 20 lbs more apples because making sauce with it is sooooo easy.

By: Katie

Katie — Mon, 28 Sep 2009 17:07:11 +0000

Fellow farmer, how have you been?? Busy I see:)

I have been canning like crazy. Waiting for the blasted tomatoes to ripen. My hubby grew up making ketchup and was so traumatized by it he forbids me from making any. Weird eh?