Amish Tomato Ketchup

Introduction

History

The history of Amish Tomato Ketchup dates back to the early settlements of the Amish in America, where preserving food for the winter months was essential for survival. Tomatoes, being abundant in summer, were preserved in various forms, ketchup being one of the most popular due to its long shelf life and versatility. This recipe, with its roots in practicality and simplicity, reflects the Amish community's values and their connection to the land and seasonal produce.

Ingredients

How to prepare

Variations

Cooking Tips & Tricks

To ensure the best flavor and consistency for your Amish Tomato Ketchup, consider the following tips:

- Use ripe, high-quality tomatoes for the juice, as they are the base of your ketchup and greatly influence its taste.

- The cooking time might vary slightly depending on the moisture content of your tomatoes, so adjust accordingly.

- Stir the mixture occasionally while it boils to prevent sticking and ensure even cooking.

- For a smoother texture, strain the mixture before bottling.

Serving Suggestions

Amish Tomato Ketchup can be used just like any commercial ketchup but shines particularly well with homemade fries, burgers, and grilled meats. It also makes a great base for barbecue sauces and marinades.

Cooking Techniques

The key technique in this recipe is the slow boiling of the mixture, which concentrates the flavors and thickens the ketchup. Stirring occasionally is important to ensure even cooking and prevent burning.

Ingredient Substitutions

If apple cider vinegar is not available, white vinegar can be used as a substitute. For a lower sugar version, reduce the sugar by half and adjust to taste.

Make Ahead Tips

This ketchup can be made in advance and stored in sterilized jars in the refrigerator for up to a month or canned using a water bath canning method for longer storage.

Presentation Ideas

Serve this ketchup in a rustic mason jar or a vintage bottle with a label describing its homemade origin for a charming presentation.

Pairing Recommendations

Amish Tomato Ketchup pairs wonderfully with hearty, rustic dishes such as meatloaf, potato pancakes, and homemade sausages. It also complements grilled vegetables and vegan burgers.

Storage and Reheating Instructions

Store the ketchup in airtight containers in the refrigerator for up to a month. For longer storage, can the ketchup in sterilized jars. There is no need for reheating as it is served at room temperature or cold.

Nutrition Information

Calories per serving

A serving of Amish Tomato Ketchup contains approximately 50-70 calories, with the majority coming from sugars. It's a relatively low-calorie addition to meals when used in moderation.

Carbohydrates

This Amish Tomato Ketchup is relatively high in carbohydrates, primarily due to the sugar and natural sugars present in the tomato juice. A serving of this ketchup can contain approximately 15-20 grams of carbohydrates, making it a consideration for those monitoring their sugar intake.

Fats

This recipe contains negligible amounts of fat, making it a low-fat option for those looking to reduce their fat intake. The only source of fat could be traced back to the oil used, which is minimal.

Proteins

Amish Tomato Ketchup is not a significant source of protein, containing less than 1 gram per serving. It is primarily a flavor enhancer rather than a protein source in meals.

Vitamins and minerals

Tomato juice, the main ingredient in this ketchup, is a good source of several vitamins and minerals, including vitamin C, potassium, and folate. The cooking process may reduce some of these nutrients, but the ketchup still retains a portion of the health benefits.

Alergens

This recipe is free from common allergens such as nuts, dairy, gluten, and eggs, making it suitable for most diets and individuals with food sensitivities.

Summary

Overall, Amish Tomato Ketchup is a flavorful, low-fat condiment that adds a rich taste to dishes. While it is high in sugars, it also provides some nutritional benefits from the tomatoes, including vitamins and minerals.

Summary

Amish Tomato Ketchup is a delightful, homemade alternative to commercial ketchups, offering a richer taste and a connection to traditional American cooking. With its simple ingredients and straightforward preparation, it's a testament to the Amish community's dedication to preserving the bounty of the harvest in delicious and practical ways.

How did I get this recipe?

The memory of discovering this recipe for the first time is a cherished one. It was many years ago, when I was just a young girl visiting my Aunt Mary in the heart of Amish country. Aunt Mary was known for her incredible culinary skills, and I always looked forward to the delicious meals she would prepare for our family.

One hot summer day, Aunt Mary invited me to help her in the kitchen as she whipped up a batch of homemade tomato ketchup. I was fascinated by the process, as I watched her carefully peel and chop the fresh tomatoes, onions, and garlic. She explained to me that the key to a flavorful ketchup was in the slow cooking and the perfect balance of spices.

As the ketchup simmered on the stove, filling the kitchen with a mouthwatering aroma, Aunt Mary shared with me the story of how she had learned to make this recipe. She told me that she had first tasted this Amish tomato ketchup at a community picnic many years ago. The rich, tangy flavor had lingered in her memory, and she had been determined to recreate it ever since.

Aunt Mary had spent years perfecting the recipe, tweaking the ingredients and proportions until she had created a ketchup that was truly special. She had learned the secrets of the Amish women, who passed down their culinary traditions from generation to generation. Aunt Mary had become a master of Amish cooking, and her tomato ketchup was a testament to her skill and dedication.

As I helped Aunt Mary stir the ketchup and bottle it up in glass jars, I felt a sense of pride and accomplishment. I had learned a valuable lesson that day – that good food takes time, effort, and love. And that the best recipes are those that are shared and passed down through the family.

Since that day, I have made Aunt Mary's Amish tomato ketchup many times. I have shared it with friends and family, who always rave about its delicious flavor. And I have added my own twist to the recipe, experimenting with different spices and ingredients to create a ketchup that is uniquely my own.

Every time I make a batch of tomato ketchup, I think of Aunt Mary and the special bond we shared in the kitchen that day. I am grateful for the knowledge and skills she passed down to me, and I will always cherish the memory of discovering this recipe for the first time. It is a recipe that will forever hold a special place in my heart, a reminder of the love and passion that goes into creating good food.

Categories

| Amish Recipes | Amish Vegetarian | Cider Vinegar Recipes | Ketchup Recipes | Mustard Seed Recipes | Tomato Juice Recipes |

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