{"id":670,"date":"2009-12-21T14:20:42","date_gmt":"2009-12-21T21:20:42","guid":{"rendered":"http:\/\/gourmet.mygreatvet.com\/?p=670"},"modified":"2009-12-21T14:20:42","modified_gmt":"2009-12-21T21:20:42","slug":"homemade-ketchup","status":"publish","type":"post","link":"http:\/\/gourmet.mygreatvet.com\/?p=670","title":{"rendered":"Homemade Ketchup"},"content":{"rendered":"<p>This recipe is from <a href=\"http:\/\/www.hillbillyhousewife.com\/\">http:\/\/www.hillbillyhousewife.com\/<\/a><!--more--><\/p>\n<ul>\n<li>6 ounce can tomato paste<\/li>\n<li>1\/4 to 1\/3 cup tap water (depending on desired consistency, I like it with 1\/3 cup)<\/li>\n<li>2 tablespoons vinegar<\/li>\n<li>1\/4 teaspoon dry mustard<\/li>\n<li>1\/4 teaspoon cinnamon<\/li>\n<li>1\/4 teaspoon salt<\/li>\n<li>1 pinch cloves<\/li>\n<li>1 pinch allspice<\/li>\n<li>1 pinch cayenne pepper<\/li>\n<li>1\/4 cup brown sugar<\/li>\n<\/ul>\n<p>This is simplicity itself. In a medium bowl combine all of the ingredients with a wire whisk. Blend well. Scrape the mixture into a pint-sized, resealable container. Chill overnight, to blend the flavors. Use wherever ketchup is desired.<\/p>\n<p>To reduce the sodium content simply omit the salt.<\/p>\n<p>To reduce the sugar content replace the brown sugar with 1-teaspoon molasses and 1\/4 cup granulated Splenda.<\/p>\n<p>Regular ketchup is chock full of sugar, salt, preservatives and all sorts of things you probably don&#8217;t want to think much about. Low Sugar and Low Salt ketchups cost $3 for a small bottle. With this recipe you can make 12 ounces for less than 50\u00a2. It tastes best after the seasonings have a chance to blend, but it can be used right away in a pinch. It tastes very good too, similar to regular ketchup only fresher tasting, and not so cloying and oversweet.<\/p>\n<p>This recipe, created by me personally,\u00a0Suzanne at HillbillyHousewife.com, has become quite popular on the web. Folks have copied it, altered it slightly, usually using 1\/4 cup water instead of 1\/3 cup, and many cooks have discovered just how tasty it is. One of the nice things about creating a popular recipe is that when you release it on the net, it grows wings and develops a life of it&#8217;s own.<\/p>\n<p>Makes 12 ounces.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This recipe is from http:\/\/www.hillbillyhousewife.com\/<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[50],"tags":[36,51],"class_list":["post-670","post","type-post","status-publish","format-standard","hentry","category-sauces","tag-add-new-tag","tag-new"],"_links":{"self":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/670","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=670"}],"version-history":[{"count":2,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/670\/revisions"}],"predecessor-version":[{"id":688,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=\/wp\/v2\/posts\/670\/revisions\/688"}],"wp:attachment":[{"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=670"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=670"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/gourmet.mygreatvet.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=670"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}