Most store-bought ketchup has high fructose corn syrup, so I've always bought organic ketchup since my “food conversion”. Recently I wanted to give homemade ketchup a try, and it turned out to be a very simple process. First I’ll tell you how I did it, and then I’ll share my conclusions and let you know if I’ll do it again.
I followed the recipe in Nourishing Traditions, and as I assembled my ingredients I realized I had no fish sauce – I don’t keep that on hand. (Does anyone?) Then it hit me, Do I want our ketchup to taste like fish? Yes, I know that would likely make it more nutritious, but since I wouldn’t want to eat fishy ketchup, I highly doubted I’d be able to get it by the kids. So I played with the recipe a little…
Adapted from Nourishing Traditions:
Fermented Homemade Ketchup
Mix well with a hand blender. That’s it.
Make sure it’s in a glass bowl and leave at room temperature for two days. I then transferred it into our old ketchup bottle in the fridge (using a baby spoon) to more easily get it by the kids. (The rest I put into a quart-sized wide-mouth mason jar to store out of the way in the back of the fridge.) If you think it tastes significantly different from what your family is used to, then start with mixing half of the “regular” ketchup with half of the homemade ketchup. I thought it tasted pretty good!
Did you make a real food recipe?
WILL I MAKE IT AGAIN?
Probably not, and this is why:
- The whole issue of BPA in the lining of cans, even organic canned food, has me in a tizzy lately. As I’m scooping the organic canned tomato paste into the bowl, all I can think about is the BPA. My plastic bottle of ketchup was sitting next to me, so I called the company to see if that has BPA. Nope, but it’s made with #7 plastic. You can’t win I tell ya. (I made sure they knew I’d like to see more canned foods in glass jars instead, or at least have them use #1 or #2 plastic. If you could also make that call, I’m sure it would help!)
- The cost is the same or very close in comparison.
- Yes, this homemade ketchup is lacto-fermented, but we just don’t use that much ketchup to make this the best way to attempt getting more lacto-fermented foods into the kids.
I’m glad I tried it, but I just don’t see making homemade ketchup as “worth it” – I’d love to hear your thoughts on this, though. What do you think?