Celibrate 19th Century Food

We ate 19th century food this week: fish and chips, hot dogs, and made our own ketchup.

Here is a plate of 'Heinz' ketchup, Hannah's version, and JW's version.

 In a ketchup cook off, Hannah went for a lighter, spicier condiment,

while JW aimed for a richer, tangier flavor-enhancer to the dog.

Here's the basic recipe the two worked with:

6-ounce can tomato paste
1/2 cup light corn syrup, not high fructose - LIGHT
1 tablespoon sugar
1/2 cup distilled white vinegar
1/4 cup good water
1 teaspoon salt - I use Morton's kosher
1/4 teaspoon granulated onion powder
1/8 teaspoon granulated garlic powder

Combine all ingredients in a saucepan whisk smooth and bring to a boil. Reduce heat to simmer for 25 minutes (cooking it gets rid of the raw tomato flavor as ingredients mingle together). Remove from heat and cover until cool. Refrigerate and enjoy.

Tomorrow we will be celebrating the birth of the marsh-mallow and root beer.