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Noreen's Homestead: Homemade Ketchup, My 200th Video!

by Noreen's Kitchen • 36,293 views

Greetings! I am excited to present my 200th video! First I want to thank all my followers because without all of you, there would be no channel. I have lots more in store for everyone and every...

You can/should dehydrated those glut of tomatoes out of your garden, too, saves space and stores along time... And sun dried tomatoes are pricey in the store.....
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We don't like our tomatoes that way so it is not better for us.  We enjoy canning our tomatoes in different ways.  We have the space to store them and we use them up quickly.  
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I have a challenge for you Noreen, lol I subscribe to your channel so I see a lot of your great stuff.  It dawned on me when I was watching this video if you could actually make ketchup in a slow cooker, or in an electric roaster, depending on how much you want to make? I was figuring the slow cooking method would be a nice way to break all those tomatoes and veggies down, and then use that hand mixer to blend everything up.
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I have made ketchup in the past, however won't be doing it again because the cost differential is not low enough for me to justify making it from scratch.  I frankly enjoy purchasing the Simply Heinz which is a sugar only ketchup with no corn syrup or HFCS in it.  Making ketchup in a slow cooker is going to be extremely difficult because slow cookers do not allow for reduction.  You must reduce ketchup during the cooking process that is why it is done on the stove top or over an open fire in a large cauldron.  Breaking down the ketchup is only the beginning and then the cooking/reducing process is the most important.  I just don't think homemade ketchup is worth it.  Especially this time of year when tomatoes are done and you would be paying a premium for them at the store and not know where they were coming from.  Additionally,  when you sit down and figure out how much ketchup your family uses, how much would that cost to buy as opposed to making it.  My guess would be the homemade stuff would be much more expensive in the end when you figure in the cost of your ingredients, your time, your jars and the electricity  to cook it.  Not trying to dissuade you just giving my own personal opinion of the process.  Some things just aren't worth making  yourself.
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Now, you seem much more experienced and knowledgeable them myself which is what I value. I will definitely take all that in consideration. Your more helpful then you realize, Noreen. Thanks a bunch...
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That looks really good..  My granny used to make tangy catsup when I was growin up and I have been searching for something similar through the years.  Brooks tangy was the only thing I have ever found that's even in the ballpark.  Definiely not near as good, (like comparing a foul ball to a grand slam) but still in the park.  I'm gonna give this a go but add a little excitement to it and probably add a little bit of cayenne.  I'm a spicy food nut..  I grow all my own peppers and I'm sure some habaneros will end up in one of the batches of this recipe that I make.  Thanks for the video..
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Hi Noreen, I just finished making the ketchup, it was very easy and tastes good too.  I had a bunch of tomatoes so I decided to give it a try.  In the summer, I will try again, when I can get my hands on more.  Hope yall had good Thanksgiving and have a Merry Christmas !!!
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Made this today with 1/2 the sugar and 1/2 the cloves.  YUMMY!  Thanks Noreen, for the great recipe.  Made 4 pints, but I left it looser so it will flow through a dispenser.  Thanks for all you vids.  Truly enjoy them.
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This would be a great start to the Almost Sweet Baby Ray's BBQ sauce,  We would know exactly what we are feeding our family. 
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first of all Noreen I totally love you. getting ready to make some pineapple jam, I've made jam my whole life but never pineapple, can't wait. I do have a question about the ketchup. would you process this if making lg. batches and if so for how long and would it change the texture and taste?
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Guess I'll just give it a go then, thank you.
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Canning it doesn't change the flavor, but if you store it a long time it will become stronger. My guess is it has something to do with the vinegar getting stronger as it ages. We make our ketchup with some cayenne pepper for a hot ketchup, and the longer it sits, the more potent it gets. It's the same way with green tomato chow-chow. With the chow-chow we just stick cayenne peppers whole, without the stem into the jars we want hot. Good luck and have fun making your food personal.
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please, translate the ingredients into spanish, please please please
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Do you still make your own ketchup?  If you do, what changes have you made with the recipe or do you still make it like this? 
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Still make it the same way
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I bet that does smell so good .
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half and half ketchup and peanut butter makes a great tasteing dip for both chips and veggies.   It looks sort of like poo but the taste is out of this world !!!!
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this is the first time i have watched your show ..i like your casual genuine way and i think you put the pompous yuppy the over the top ina garten to shame
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I love Ina, but I totally get where you are coming from and I thank you for such a kind and honest comment!  Not all of us live that type of life.  Most people live like we do, just making from today till tomorrow.  Hope you sub and come back to visit me in my kitchen often!  Glad you are here!
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Would using canned diced, whole peeled, or and can good tomatoes be a good substitute or not? I am very interested in trying this because I have 3 kids. LOL  I am making your homemade peanut butter today to see how it comes out for me.
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When you started, you showed the vinegar in the measuring cup saying that you were starting with 1/2 cup....but it looked more like 1/3 cup in the video as the level of the liquid was way below the 1/2 mark that I could see unless you have some other 1/2 measurement on the measuring cup.
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Thankyou Noreen, I treasure all of your lessons
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God Bless your heart. I love your channel.
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I really, really enjoy your videos!!  Have collected a couple of the cheese making instructions, then saw your ketchup.  Will definitely try that one.  I have a suggestion because I HATE standing by a pot stirring while reducing the liquid content so something doesn't burn while, for instance, I take a phone call.  Do it for my chili and spaghetti sauce after I've added everything & pulverized it.  I plop it in a roaster and put it in the oven at about 225 to 250 degrees maximum.  I then only have to stir it maybe every half hour & it reduces very nicely!    
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Can I use just a standard old kitchen blender?
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Be careful putting it in a blender hot,leave some head room and pulse it so it doesn't come over on you, the same as you would if blending homemade salsa. I would suggest holding the lid with a towel and make sure it isn't airtight. If you have the little lid in the center of you main lid, loosen that, cover with a towel and pulse in short bursts.
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Very nice recipe. Thanks. I would personally can the ketchup in much smaller jars (if I'd have them).  The reason being that I love Heinz ketchup, but only when it's fresh. I hate the taste when it gets older and the bottle is about half empty.
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The Ketchup looks great! Very rich looking. Thanks 4 sharing the experience with us & Congratulations on your 200th Video! That is awesome!! I love canning & do quite a bit in the summer~Pear Relish is one that my son loves! So Thanks for adding another idea to my summer canning. I like knowing how to make my own of anything. Take care.
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The cardamom and mace are interesting spice additions. I'll try that next time I make ketchup. Love my immersion blender too. Beats the heck out of a food mill...and no waste.
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My first time watching and I loved your channel. Clear and precise instructions. Thanks!
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Im guessing that each batch would be a little different depending on you tomatoes. Some are sweeter/acidic than others. have you made any more and did you find this to be true?
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Congrats on your 200th video !!! Great idea for homegrown tomatoes. I have a question though could you make this the same way with roasted tomatoes?
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This is the great thing about trying things ahead of the rush of harvest! Trial and error is how we learn. This is our year to try making our own ketchup and I am surprised at how easy it is! Thanks for sharing this with us.
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Homemade Ketchup?!!! Wow,....even better than the grandaddy of all bottled ketchups,...HEINZ,....takes a while, no worries dear Noreen,...all good things take time,....what we all need is the Lord give us patience to attend to our chores, our responsabilities,....yeah, some bottled ketchup out there is runny, like a watery goo,....thumbs up to ya and to your cameraman Rick, that his name? = )
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When the peeling is left on, does it help the sauce thicken? I tried to make ketchup and it was so runny...lol I will be trying your recipe next...Thanks!!
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We do the old fashioned style of ketchup/relish which is not blended up at the end. Have to say I like it a LOT better as there's some differentiation in taste and texture. Takes away the step of blending, but you do need to blanch and skin, which we do with any tomatoes we can anyway.
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I do love Heinz, but this looks so much more tasty.....I'm gonna try this sometime!
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Thanks--you work too hard. Am i saving anything or would it be easier to buy a cheaper ketchup. Thank you.
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Do you have a blog with the recipe?
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my mom taught me a great ketchup recipe use ketchup and mix it with a little vinegar and salt and pepper it gives u spicy and sweet at the same time ive not tried it with homemade ketchup though heinz works best!
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Talk about timing! I've spent this week looking for a good ketchup recipe and now here you are! Yay :)
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banana ketchup is very popular in Asia
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I've made my own ketchup since at summer because I had so many tomatoes. It is time consuming but well worth it. I will try you recipe this summer. Thanks for what you do.
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You are awesome :) sooo how did you like it on the hamburgers? Have you tried it with fries?? I am tempted to try this when our maters come in :) Carm
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My hubby loves ketchup! So I loved this recipe! Thanks!!!!
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200, wow! I need to go back and see what I have missed out on as I know I have not seen 200 surely..anyway, its a great channel..amazing video..nice to know how to do something just in case u ever have to. Thanks again for all u do! Angie in AR
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Congrats on your 200th video!...Im right addicted to your channel...hehe... Thanks Noreen and Rick for making these helpful videos and Recipes...your awesome!.. I have a silly Question...When planting Potatoes..When the root do u cut the top of the root off then plant them? Im lost..Thank You~Angie~
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@awakenchange I would waterbath can this for 30 minutes for 1/2 pint jars (jelly jar size) I have always known ketchup to be shelf stable after it cools as long as you put it in bottles and cap them securely. I save beer and root beer bottles and got a bag of caps and a capper from a home brew supply. After you do the capping in the sterilized bottles you can then water bath for the appropriate amount of time. There is enough acid in this that it should be very safe. Thanks! Noreen : )
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noreen, in your video of homemade ketchup ,you didnt specify how many pounds your used. can you please write back and tell me? AND is it possible to use canned diced tomatoes?
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I really loved this video, would you recommend using heirloom tomatoes?
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1st congrats on your 200th video, 2nd, My youngest daughter LOVES LOVES LOVES her ketchup, she is 24 now and still ketchup almost everything. I am going to make this for her this week, we have maters on sale for 77 cents a lbs this week and can get some really nice canned RG maters for 25 cents final cost on sale. So I thought use up some of the no taste store bought maters and the good RG canned for some flavor. Thanks for this video and all your others. I watch all of them.
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Thing about learning to make things is it is all a learning experience .. NICER when someone else messes it up first but I dont ever get upset when I make a mess up cause to me it is just another learning Exp. I have a lot of syrup to prove that point
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couldnt you wait untill it cool's down first then use a food processer instead of the hand held one?
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I tried this ketchup recipe and it has way too much clove for our taste!
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I bet your kitchen had a wonderful aroma while the ketchup was cooking. It looks so good and miles better than store bought. Great video Noreen!
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awesome the more you cook tomatoes the more nutrients u get because the cells burst and you get the lycopene which is very good for you..cant wait to do this for mii kids..1
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I'm told that the seeds of tomatoes are not sweet. And some people remove the seeds when making any thing whit tomatoes. I also don't like using white sugar, maybe brown sugar or honey would be nicer. I try to use "Raw" unfiltered Apple Cider Vinegar when ever possible, they say its better for health reasons.
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Congrats on the 200th vid! :) I've been so grateful that I can now buy ketchup without HFCS but this is even better. Sadly, no garden for me this year but next year, for sure, I'll be making some. Thanks for sharing this. Down side is if it tastes that much better, my family will start complaining about store bought ones. lol
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@crewlla actually blending it when its kinda warm makes it blend better but make sure you take the off to vent it
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Thank you for sharing your knowledge!! gonna try it out!
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Congratulations on your 200th video and hitting 3000 subscribers Noreen!
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First one I've watched so far and it was intresting.....I like that your doing it home and know you'll be making mistakes and showing us how to fix them ..... Thanks ;)
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CONGRATS on 200 videos.... I can't wait for 200 more to come! :)
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Thank you for sharing your recipe and technique, very helpful and I like your style! I'm new to canning and this ketchup turned out beautifully. yummmm
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hey thank you!! now i plan to give it a shot when our "mater's" are ready!
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Could you start this with tomato paste, and cut down a lot of the cooking process?
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When I have a LOT of tomatoes and can't get to them right away..I put them in the frezer whole..and when I am going to make my sauces or ketchup..I put them in a baby bathtub or sink..and pour boiling water over them..and the skins just slip off..Good Job! Homemade ketchup is the BEST!
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I make musrum kictup mum mum good
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when did you add the apple cider vinegar? What would your recipe for this be now after doing this?
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Noreen I am Dutch so can you explain me what is mase?
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Mace is het omhulsel om een nootmuskaat...........het wordt heel vaak gebruikt in de indiase keuken. Kijk in de toko's.
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Where can I ger the final Ketchup recipe from?
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200 videos wow! Thank you for sharing another quality vid.
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Thank you so much! I've been desiring to make my own ketchup Ranch and italian dressing now I'm inspired!
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i call those veggies - "not ready for primetime" veggies - day olds
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what a great idea as i have so many tomatoes in the summer ~ thanks for this vid :))
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Clearly, you have proven your statement incorrect, young lady.
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How pathetic; having manners usually involves not taking the time to leave random, insulting comments. And what's an Amerbican? A native of Saturn? Anyway, thanks to the uploader for the recipe; I will try this! (from a British person!!).
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I am soooo going to try this! Looks really easy and we have lots of tomatoes coming off the vines soon! Next year I think we'll plant three times as many! Thanks for filming this!
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Greetings, Noreen! I am sitting here on Jan 1st and planning the new years garden. My problem is not having too many tomatoes, it is not having enough!! Last year I canned 64 quarts of spag sauce, 25 quarts of chili, 34 pints of chili, and 48 quarts of just canned tomatoes. I also dehydrated what felt like tons of tomatoes. I so want to try this this year! We love tomatoes so much that we joke that everyone carries a salt shaker in their pocket when visiting the garden :)
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Hi Noreen! I'm a fan from Norway, and I love your channel! I've already made Rick's chili as well as your chili bake, both of which were Great! You posted a video some time ago asking for suggestions for what to make in the future, so I thought I'd suggest something that I would love to see more of:)I loved your recipe on the garlic shrip alfredo. Being a student, I often tend to eat pasta. I could really use a good pasta sauce recipe, and who better to ask than you? I really enjoy your videos!
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So, Noreen, how did the ketchup turn out? How did it process? How did it taste and how long did it last? Would you change anything? I have watched this video at least 5 or 6 times and am ready to make my own but wanted to know how it was "after the video"! Thanks for all the good work!
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Great Idea!! I do not buy Ketchup any more because it is made with GMO'S but now I once again can enjoy thanks!!
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Hi -- I really enjoyed this video. I liked the combination of clear directions, a spirit of adventure, and your easy-going enthusiasm! And now that I have a massive glut of delicious homegrown tomatoes, I look forward to trying this. Thank you!
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That seems to work. Last time i tryed this i used regular vinegar and it made me sick. I'll try your way this year.
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Congratulations on 200 videos Noreen. Great choice, especially for those of with children :)
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This does look really good. And I love your hair shorter! Cute.
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wow! it came out red ...im impressed ...gonna write the recipe down now : ) thank you
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@awakenchange I would waterbath can this for 30 minutes for 1/2 pint jars (jelly jar size) I have always known ketchup to be shelf stable after it cools as long as you put it in bottles and cap them securely. I save beer and root beer bottles and got a bag of caps and a cap tool from a home brew supply. After you do the capping in the sterilized bottles you can then water bath for the appropriate amount of time. There is enough acid in this that it should be very safe. Thanks! Noreen : )
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Congratulations!!! I want to thank you and your family for the time you put into making these videos to share with us. It is just so sweet of yall to do it and very informative, too!! Congrats again!!! =)
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Sounds great! After bottling, do you process it or just refrigerate it. Also, how long does it keep?
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Noreen, great video. If you wanted to can it, would you put it in a boiling water bath? And for how long? I'm guessing it's high enough in acid to can as is. Never canned ketchup before but might give this a try. 200 videos...that's a LOT of work. Thank you. Each video is a treat for me. You KNOW I love ya!
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Sauce tomatoes are best for ketchup because they are more meaty.
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I KNEW I could find a great ketchup recipe from you! ;-) Thanks.
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I have never made my own, but it makes sense and is a good idea. I will add it to my list and thanks for the suggestion!
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I'm going to try a batch of ketchup when my tomatoes come in. I generally freeze whole tomatoes and can tomato puree'. This year, we have our biggest garden ever and I plan on filling every jar I have and topping off my huge deep freeze!
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