Ketchup Revisited

A while back I posted a recipe for ketchup. It tasted pretty good but setup more akin to tomato jam once it was put in the fridge. I have been expreimenting with raw ketchups lately and have hit upon one I particulary like. It takes little time, uses cheap ingredients and lacks the insulin spiking high fructose corn syrup of commercial brands. Best of all it is -so far- the only homemade ketchup approved by my 4-year old.

Raw Ketchup

12oz. can of tomato paste
3 garlic cloves- smashed
1/2 a small onion- chopped
1 and 1/3 cups apple cider vinegar
2/3 cup water
2 tsp sea salt
1 tsp ground alspice
1 tsp ground cloves
2 tsp fresh ground black pepper

Add everything except the tomato paste to a food processor and take it for a spin. Once everything is completely liquidized add the tomato paste and pulse until combined. Transfer to a quart mason jar and allow to setup in your fridge for 12-24 hours before you use it.

Doubtless God could have made a better berry but doubtless God never did

Berry season is upon us and my wife picked up eight pound of strawberries a week ago and another eight pounds last weekend. The problem with strawberries is that the mold almost before you can get them home from the store. To say that they are very perishable it putting it mildly. I decided to share some berry preservation techniques that may help those among you who with to take advantage of these seasonal jewels.

• Hull (remove the green part) and halve the strawberries. Dry in a food dehydrator cut side up until crunchy. Store in a sealed container in a cool, dry place away from light.

• Hull and halve. Full a quart mason jar with them then top it off with a mid-shelf brandy. Lid and store. They should keep indefinitely at room temperature.

• If you are looking for something a little less potent try this: Hull and half the berries and fill a quart mason jar. Add about 2 tbs of honey, zest of one lemon, a few grinds of black pepper and top the jar off with a sweet red wine. Keep it in the fridge and it makes a nice topping for shortcake.

• Hull your strawberries and mix them with a few pounds of crushed dry ice in a pot. Toss the pot in a cooler and let em freeze solid. Bag them and store in the freezer. The colder temperature means faster freezing means smaller ice crystals means no mushy berries after you thaw them.

We are getting a bunch of blackberries this weekend- I would guess that it should with them as well. We shall see...