Homemade Ketchup


Most of the children love ketchup. Homemade ketchup can be a mother's choice. Most important, it avoids the high fructose corn syrup found in manufactured ketchup. It only takes 10 minutes to make.


Makes about 4 cups


Two 28-ounce cans crushed tomatoes, drained

1 tablespoon tomato paste

1/2 cup apple cider vinegar

3 tablespoons coconut nectar

1/2 cup xylitol

1 teaspoon onion powder

2 teaspoons sea salt

1/2 teaspoon garlic powder

1/8 teaspoon celery salt

1/8 teaspoon mustard powder

1/4 teaspoon black pepper

1 whole clove


Methods:


1) Using the back of a spatula, strain the crushed tomatoes through a small-holed strainer to remove the seeds.

2) Put the tomatoes with the rest of the ingredients in a large saucepan or stockpot and bring to a simmer over medium-low heat.

3) Cook, stirring occasionally with a whisk, for 1 1/2hours.

4) Remove the clove and cool.

5) The ketchup will keep in an airtight container in the refrigerator for up to 2 weeks.



Source: The Disconnected Kids Nutrition Plan


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