Comments on: How to make organic ketchup http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/ Organic food information and tips and gadgets for healthier living Sat, 04 Sep 2010 21:15:50 +0000 http://wordpress.org/?v=We Want Organic Food hourly 1 By: Lynn Cameron http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9894 Lynn Cameron Sat, 24 Apr 2010 03:28:08 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9894 Hi Donna, This ketchup will keep as long as store bought. The tomato paste and salt of the fish sauce act to preserve it as well as the natural fermentation. My pantry cupboard is cool enough in winter to keep it; I take care to keep it out of the light. Placing waxed paper between the food and jar lid helps if using recycled generic glass. Take some out of the big jar into a smaller container and eat from that one. Always use a clean spoon with every 'dip' to keep the strain of active cultures pure. Lynn Hi Donna,

This ketchup will keep as long as store bought. The tomato paste and salt of the fish sauce act to preserve it as well as the natural fermentation. My pantry cupboard is cool enough in winter to keep it; I take care to keep it out of the light. Placing waxed paper between the food and jar lid helps if using recycled generic glass. Take some out of the big jar into a smaller container and eat from that one. Always use a clean spoon with every 'dip' to keep the strain of active cultures pure.

Lynn

]]> By: Donna W http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9892 Donna W Fri, 23 Apr 2010 20:13:43 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9892 How long will this ketchup keep in the refridgerator? You also mention that you keep the large jar in your pantry. How long will it keep there? Thanks, Donna How long will this ketchup keep in the refridgerator? You also mention that you keep the large jar in your pantry. How long will it keep there? Thanks, Donna

]]> By: Lynn Cameron http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9248 Lynn Cameron Sat, 16 Jan 2010 20:51:11 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9248 Hi Kyle, I use the liquid whey from my own yogurt, but a good brand of store-bought organic yogurt can be used as long as it is unflavored and contains active cultures to begin the fermentation of the sauce into a condiment. Hi Kyle,

I use the liquid whey from my own yogurt, but a good brand of store-bought organic yogurt can be used as long as it is unflavored and contains active cultures to begin the fermentation of the sauce into a condiment.

]]> By: Diane Vigil http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9247 Diane Vigil Sat, 16 Jan 2010 18:23:15 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9247 Hi Kyle. The recipe mentions "liquid from plain yogurt", so likely you won't need to make anything. Let us know how it turns out! Hi Kyle. The recipe mentions "liquid from plain yogurt", so likely you won't need to make anything.

Let us know how it turns out!

]]> By: Kyle R http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9245 Kyle R Sat, 16 Jan 2010 16:55:55 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-9245 The recipe has whey. Is that liquid or powdered whey? If it is liquid how do I get it or make it? The recipe has whey. Is that liquid or powdered whey? If it is liquid how do I get it or make it?

]]> By: Lynn Cameron http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-8340 Lynn Cameron Mon, 21 Sep 2009 02:56:21 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-8340 It is my understanding that the fish sauce is the backbone of the culturing process - hence nutrient content. This ketchup is a pale imitation of the garum food/condiment of the Roman Legions - fermenting fish being the essential flavor. Tomatoe paste probably came later and was seasonal. I have just finished my last batch and will culture another liter this week. Having the ingredients on hand is key; the actual mixing takes little time; easy culturing at room temperature is accomplished in just 3 days. I refrigerate a pint jar's worth for immediate use and store the large jar in my pantry cupboard. Best, Lynn It is my understanding that the fish sauce is the backbone of the culturing process – hence nutrient content. This ketchup is a pale imitation of the garum food/condiment of the Roman Legions – fermenting fish being the essential flavor. Tomatoe paste probably came later and was seasonal.

I have just finished my last batch and will culture another liter this week. Having the ingredients on hand is key; the actual mixing takes little time; easy culturing at room temperature is accomplished in just 3 days. I refrigerate a pint jar's worth for immediate use and store the large jar in my pantry cupboard.

Best,
Lynn

]]> By: Diane Vigil http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-8339 Diane Vigil Mon, 21 Sep 2009 01:27:46 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-8339 Hi, Daedalus. I'd suggest trying it without ... perhaps split up the recipe and do one with and one without --- and see how you like it. Hi, Daedalus. I'd suggest trying it without … perhaps split up the recipe and do one with and one without — and see how you like it.

]]> By: Daedalus Howell http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-8338 Daedalus Howell Mon, 21 Sep 2009 01:24:54 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-8338 Lynn – Thanks for the recipe and insight. Does the recipe work without the fish sauce, or is it integral to the fermenting process? Thanks, DH Lynn –

Thanks for the recipe and insight. Does the recipe work without the fish sauce, or is it integral to the fermenting process? Thanks, DH

]]> By: Lynn Cameron http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-7049 Lynn Cameron Tue, 26 May 2009 03:02:19 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-7049 Oh, Diane, you are very welcome. I'm glad you like it. It's good with all the stuff you'd use regular ketchup for besides whatever you'd be putting a much more costly condiment on. A BIG plus, though, is that fact that it is 'naturally fermented' and contains active, living digestive munchkins (lactobacillus bacteria) like yogurt or other unprocessed cultured/pickled foods do. This benefit, plus the acidity of the tomato paste, is also what keeps it from spoiling; it will improve in flavor left at room temperature for several days. Lynn Oh, Diane, you are very welcome. I'm glad you like it. It's good with all the stuff you'd use regular ketchup for besides whatever you'd be putting a much more costly condiment on. A BIG plus, though, is that fact that it is 'naturally fermented' and contains active, living digestive munchkins (lactobacillus bacteria) like yogurt or other unprocessed cultured/pickled foods do. This benefit, plus the acidity of the tomato paste, is also what keeps it from spoiling; it will improve in flavor left at room temperature for several days.

Lynn

]]> By: Diane Vigil http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-7030 Diane Vigil Mon, 25 May 2009 01:39:14 +0000 http://wewantorganicfood.com/2009/03/24/how-to-make-organic-ketchup/#comment-7030 Well, Lynn was kind enough to send us some of her organic ketchup ... and I must say it's delicious. Thanks, Lynn! Well, Lynn was kind enough to send us some of her organic ketchup … and I must say it's delicious. Thanks, Lynn!

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