Homemade Ketchup and Mustard Recipes

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Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, “The Art of Preserving” by Rick Field and Rebecca Courchesne provides a wealth of ideas for making the most of the harvest.
Packed with inspiring recipes for preserves, from Apricot Jam to Pickled Fennel with Orange Zest to Preserved Lemons, “The Art of Preserving” by Rick Field and Rebecca Courchesne provides a wealth of ideas for making the most of the harvest.
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This Dijon Mustard Recipe champions simplicity by combining dry mustard with a few essential ingredients.
This Dijon Mustard Recipe champions simplicity by combining dry mustard with a few essential ingredients.

Featuring everything you need to know to put up the seasons’ bounty, The Art of Preserving (Weldon Owen, 2010) by Rick Field and Rebecca Courchesne illuminates how to savor your favorite fresh produce year-round. From beginners looking to learn, to those familiar with the technique, everyone will appreciate this contemporary and comprehensive approach to preserving the wealth of fruits and vegetables from backyard gardens and farmers’ markets. In this excerpt from the chapter “Condiments & Sauces,” learn how to make homemade ketchup and mustard that will put the store-bought varieties to shame. 

Classic Ketchup Recipe

Make this ketchup when tomatoes are at their summer best. Sweet, juicy garden-fresh tomatoes are reduced to a gently spiced, lusciously thick condiment. Your favorite purchased ketchup will never taste the same after you sample this irresistible homemade version.

Ingredients: 

12 lb (6 kg) tomatoes

  • Published on Jun 22, 2012
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