[...] against any ketchup that doesn’t start with an H and end in a Z. I posted it over at the Family Kitchen, and it went a little bit viral – turns out it’s not just me who thinks homemade [...]

Can this recipe be processed and canned? I’ve always wanted to make my own and this looks like the perfect recipe. Thank you for posting

Just so you know – Brown Sugar Splenda has EXACTLY the same amount of carbohydrates and MORE calories than plain old brown sugar! The reasoning is that you’ll use less of it, because it tastes sweeter.. but I don’t think most people do. And in fact many people eat more because they think of it as a freebie. I haven’t tried it with Splenda but I don’t see why not if you like the flavor. Usually artificial sweeteners work well in things like sauces.

You DO need less of the Splenda Brown Sugar. A little goes a long way. All you’re wanting is that brown sugar flavor…go easy on it and you WILL save calories and carbs.

Instead of using Splenda which is SO bad for your health try using stevia. It has no health side effects and actually support good blood sugar levels. It’s taste doesn’t change when heated.

Why go to all that trouble to make this and use Splenda??????

Use 1/4 cup blackstrap molasses instead of brown sugar, and add 1 cup stewed rhubarb: My husband said he proposed to me because I made some for him.

Can you freeze it in jars, or should it be in some other container?

does anyone know the calorie count mon this.

Splenda is the worse thing for you. Better to use
the brown sugar. Looking forward to trying this.

Can you make this ketchup with lemon juice instead of vinegar?

Looks good except that is waaaay too big of a batch. I’ll never use that much up in two weeks and I hate to freeze things for very long.

splenda of any variety is not good for you

do you need to add water to the large pot?

Try to keep the tomato seeds out of the equation. They add a nasty aftertaste . They can be stopped with a funnel seive.

I have tried to use sweetners in canning and it does not turn out the same. Has a bitter flavor and the Ketshup did not thicken down as it should. But who knows you may have success, try it with a small amount.

Tanya – no.. the juices from the tomatoes are enough! Nancy – I’m sure it can be, but I’ll leave that up to your discretion.. I haven’t done it myself, and don’t want to give unsafe canning advice! MMS – yes, sorry! Give them a bit of a chop. Although I have done this in the slow cooker and left them whole. And no, I don’t get rid of the skins – they contain much of the fiber, and get pureed in anyway!

When I was about 6 (early 1950′s), we were having a Christmas gathering at my grandmother’s, and my favorite aunt was coming. This aunt was noted for her gourmet cooking, and always brought something especially delicious. My sister and I overheard her saying she had brought a new recipe: Pizza Pie. Wow! Pie! Sis and I were drooling.

When she served her pizza, made with Tomatoes and cheese, we were appalled. No way were we touching a pie made of tomatoes! Uck!
Of coursem by the time we were teenagers, we wouldn’t eat anything else.

Where are all the sources from people saying Splenda is bad for you? There are only a couple studies saying it’s bad, while there are over a HUNDRED saying that it has no toxic effects. It’s sugar with 3 chlorine atoms (an atom that is already found in abundance in your body). Any study claiming that Splenda is carcinogenic needs to be taken with a grain of salt; the levels of Splenda consumed by the lab animals are probably ridiculously high. For example, aspartame is “known” to cause cancer, right? But in order to have the same proportion of aspartame in your body as those experimental rats, you’d have to drink over 800 cans of Diet Coke A DAY. …Something to think about before you let mainstream articles skew your perception of sugar substitutes.

I don’t believe in artificial sweeteners, but I also don’t believe in pharmaceuticals. But what I do know is that something in the aspartame closes my throat in no time. This homemade ketchup looks so good by the way.

Wow I had no idea people who cook at home could have no knowledge of food of other countries. I mean American foods are based on Italian, French, and yes even Chinese foods. I must say that the whole Spinach containing E. Coli was made in America. Do you know what caused that? E. Coli lives in the intestines of animals. Can you guess how the two come in contact? Yep fertilizer not pesticides. Plus how can you claim a poor country would something expensive like pesticides. An uneducated person thats who. I am living in China and vegetables as well as fruits are cheap. Do you know why? Because they are made here and not shipped from other countries like oh say bananas and kiwis which are not native to our lands. I really wish people would become educated before throwing around accusations against other countries. Also Americans tried to sneak cloned cattle into the U.K. without telling them. I for one don’t trust my government at all after that. Since it is not proven to be clear that cloned animals are safe to eat.

This is most wonderful but its origin is in mauritius found in Indian Ocean

Okay, I cannot believe the “You don’t get out much, do you?” comment was not considered “hostile”. Let’s condescend a little bit less, and work together to find solutions, eh?

I want my ketchup, especially 2 liters of ketchup as this recipe provides, to last longer than two weeks in the refrigerator!

Not only does this not sound like katchup, but sounds like runny, watery, not spicy salsa. What kind of tomatoes are you using? Why use a can of tomato paste when you can make that yourself too? This one is not worth it.