Ditch the grocery store ketchup and take your french fries to the next level by learning how to make homemade fermented ...

and adjust salt, pepper, vinegar, or sugar as you see fit. 5. Continue cooking and tasting until tomato is of ketchup consistency. This may take an additional 3-4 hours. 6. Ladle hot ketchup into ...

The 1812 recipe from James Mease is the first appearance ... the market for the last 100 years. Narrator: While tomato-based ketchup is the most common now, there are still specialty versions ...

The early tomato-based ketchups on U.S. shelves were ... he began to experiment with recipes for a homemade ketchup that would have a longer shelf life. He wanted a bacteria-killing acid ...

Ketchup is great with fries and burgers, sure, but it can also take marinades and sauces to the next level, thanks to its well-rounded flavor profile and thick, glossy texture.

And in 1812, scientist and horticulturist James Mease published the first known tomato ketchup recipe. He wrote that the choicest ketchup came from "love apples," as tomatoes were then called.

This tomato jam is like a grown up version of tomato ketchup, but so much better! Great for using up a tomato glut and a lovely homemade present too, with some cheese and biscuits. Sterilise the jars.