The Summer That Was…Part III

So with the various canning sessions going on, it doesn’t leave time for climbing.  but i did get out some.  here’s some photos of other people climbing.  i did get out, didn’t i?  :D

Eagle Lake 

Dave Moeser on Space Walkin'

So back to the important stuff..food and canning.  I’ve done the typical stuff, ie. cold packed tomatoes, tomato sauce sans salt.  i kinda wanted to try making ketchup.  

first…the sauce. 

The Sauce

the ketchup.

i followed a sfgate recipe which inadvertently turned into spicy ketchup.  i wasn’t sure what they meant, but i had a lot of thin liquid that took me a long time to reduce.  And when the reduction was complete, the heat of the ketchup was ratcheted up a few notches.  kinda reminds me of a country ketchup where is supposed to have a kick to it.

Accidental Spicy Ketchup

SFgate’s Homemade Ketchup  (or The Accidental Spicy Ketchup)

•3 tablespoons vegetable oil

•1 onion, thinly sliced

•4 cloves garlic, sliced

•1/4 teaspoon cloves

•1/4 teaspoon allspice

•1/2 teaspoon chile flakes

•1/2 teaspoon ancho chile powder

•1 teaspoon mustard seeds

•4 cups tomatoes, peeled, seeded and cut into chunks or two 14.5-ounce cans chopped tomatoes

•1/4 cup brown sugar

•1/2 cup distilled vinegar

•1 tablespoon kosher salt

1. Heat oil over medium in a large saucepan. Add onion and sauté until golden, about 15 minutes. Add garlic, cloves, allspice, chile flakes, ancho chile powder and mustard seeds and cook for 1-2 minutes, until aromatic.

2.  Add tomatoes, brown sugar, vinegar and salt. Bring to a boil, then lower heat to a light simmer and cook 35 minutes, stirring occasionally to keep from burning.

3.  Remove from heat and blend or process until smooth. Press through a fine strainer into a clean saucepan, pressing on the solids hard to push as much through as possible.

4. Cook over medium heat for another 15 minutes until thick, stirring to keep it from sticking. Cool before serving.  (NOTE:  i’d cook it for a long time)