When I was 2-years old, my mother began gathering church recipe books for her daughters’ cooking future. In my 20’s, my food problems prevented my use of these books. However, I still treasured my mother’s recipe books, especially after my mother passed away with cancer. My mother had highlighted her favorite recipes in each book, which also highlights my memories with her. Although I have not been using the recipes inside of my home, I have been using some of the recipes for potlucks and family gatherings, in honor of her.
But now that I have a better understanding of my food allergies, I know what works and what does not work for my body. And because of that, last night I read through every recipe in each book and marked the foods that should work for me. Excitedly, I found a homemade ketchup recipe, which I made today! I’ve always avoided ketchup, because it has always bothered me. I recently discovered why. The ingredients in store-bought ketchups are loaded with sulfites, which are distilled vinegar, high fructose corn syrup, corn syrup, salt, spice, onion powder, and natural flavoring. But this recipe is preservative free!
HOMEMADE KETCHUP (I altered it so it is sulfite-free)
- 1 gallon of strained tomatoes (Pomi strained tomatoes are sulfite-free)
- 3/4 C vinegar (Rice Vinegar are naturally sulfite-free. I use Nakano bran)
- 1 C sugar (Organic cane sugar is low-sulfite/sulfite-free)
- 4 tsp salt (sea salt is sulfite free) —I added more salt for taste
- 1 small onion
- 1/2 tsp pepper (white pepper is low-sulfite/sulfite-free)
Directions: Put all ingredients in a blender. Then, cook for 1 to 2 hours at a boil, until consistency of store- bought ketchup. Stir often. When thickened, pour into jars or zip-lock bags. Optional: freeze for later use.
I haven’t exactly missed ketchup, because I’ve never cared for the taste as a dip or for a regular use. So, I questioned if I should even make this recipe, but thinking about my mother inspired me to follow through. And I am very pleased with the results! Homemade ketchup is so much yummier! And now that I have edible ketchup in my refrigerator, I’m open to many more options that calls for ketchup.
Also, while looking through one of the books, I found another recipe, which looks perfect for tonight’s supper! It is called, “Mother’s Baked Beans”. How appropriate, MOM! And one of my mother’s highlighted recipes of meatloaf is calling my name for tomorrow! THANK YOU MOM! I LOVE YOU AND MISS YOU SO MUCH!