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Fog Tomato Ketchup

This Fog Tomato Ketchup recipe uses Sugar, Cider Vinegar, Garlic, Salt, and Cold Water. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 cup
• 1 cup
• 1 tbsp
• 3/4 tsp
• 1/4 cup
• 1/4 tsp

Method (preview)

1. 1

   Combine the tomatoes, sugar, vinegar, garlic, salt, pickling spice, cinnamon, dry mustard and pepper in a large, heavy stainless steel or enameled saucepan.

2. 2

   Bring the mixture to a boil over medium heat, stirring occasionally.

3. 3

   Reduce the heat and simmer the ketchup, uncovered, for 30 minutes, stirring frequently.

4. 4

   Remove the ketchup from the heat and let it cool a few minutes.

5. 5

   Rinse out the saucepan and return the ketchup to a boil over medium heat, stirring frequently.

6. 6

   Reduce the heat and simmer the ketchup, stirring frequently, for 10 minutes. (Even if the ketchup seems thin, do not cook it any longer, as the thickening power of the cornstarch lessens with prolonged cooking.

7. 7

   The ketchup will thicken a bit more upon cooling.) Remove the ketchup from the heat and let it cool to room temperature.

8. 8

   Store the tomato ketchup, covered, in the refrigerator for up to a month.