Ketchup
Phases 1 & 3
2 (28 ounce) cans crushed tomatoes
1/2 cup water, divided
2/3 cup xylitol
3/4 cup apple cider vinegar
1 teaspoon onion powder
1/2 teaspoon garlic powder
1 3/4 teaspoons salt
1/8 teaspoon celery salt
1/8 teaspoon mustard powder
1/4 teaspoon finely ground black pepper
1 whole clove
Pour tomatoes into slow cooker. Swirl 1/4 cup
water in each emptied can and pour into slow
cooker. Add remaining ingredients, whisk to
combine.
Cook on high, uncovered, until mixture is
reduced by half and very thick, 10 to 12 hours.
Stir every hour or so.
Smooth the texture of the ketchup using an
immersion blender, about 20 seconds. Or cool
and put into blender and process on high for 10
seconds.
Ladle the ketchup into a fine strainer and press
mixture with the back of a ladle to strain out
any skin and seeds.
Transfer the strained ketchup to a bowl. Cool
completely before tasting to adjust salt
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