I will have to post the Ketchup pictures and recipe tomorrow. Had a new development in my life today, and also had to deal with almost 10 pounds of cherry tomatoes (low acid, yellow ones-YUM!)
Here's the recipe...
2 cans (6 oz each) tomato paste
2 TBSP raw apple cider vinegar
3 TBSP whey
3 to 4 TBSP Maple Syrup, to taste
1 TBSP unsulphured molasses
1 teaspoon unrefined sea salt, or more to taste
1/8 teason cayenne
1/8 ground all-spice
1/8 teaspon onion powder
1/4 ground cloves
1/4 to 1/2 filtered water (to desired consistency0
Place all aingredients, except water, in a large bowl. Whisk together. Add 1/4 cup filtered water and process until smooth. If needed, add additional water until desired consistency is reached. We used about 1/2 cup of water.
Place ketchup in yur quart glass jar, cap with the air-lock lide All to ferment, at room temperature and in the dark, for about 3 days.
Remove air-lock lid and replace with storage lid. Keep in the refrigerator for long term storage.
Makes 2 cups.
We transferred our ketchup to a cleaned plastic ketchup squeeze bottle once it was done. Here's a tip, the ketchup will keep fermenting in the fridge. If the plastic bottle is closed tight...it will be a bit blown up from the gas. Here's the tip...open it with caution with the opening towards the sink...otherwise you will be washing the ceiling...ask me how we know :)