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Heinz Ketchup Recipe. Make homemade catsup similar to Heinz or Del Monte.

  • smaki Feb 15, 2013 12:24 AM

It is Valentines Day so thought would make something red.

H.J. Heinz Co. was bought today for $23.3b by Warren Buffet's Berkshire Hathaway and its partner on the deal — 3G Capital, the investment firm that bought Burger King in 2010: http://bostonglobe.com/business/2013/... The rich do not need to get richer poisoning us with high fructose corn syrup sweetened ketchup from a plastic bottle as they maximize profits. Make your own homemade catsup with healthier ingredients and storage.

H.J. Heinz Co. is the #1 tomato Ketchup (catsup) brand by far, popular with over 50% of households. Ketchup was added to the Heinz line in 1876. H.J. Heinz Co. is the #1 processor of tomatoes. Salsa recently passed ketchup as the #1 condiment in the U.S.

I grew up on Heinz Ketchup and is a favorite especially out of their famous 12oz bottle (the company recommends a smack to the embossed 57 on the neck of the bottle to get their ketchup to come out). I also like Heinz Ketchup out of packets from fast food joints. Heinz from plastic does not taste the same to me, while I do not know if a different recipe formula in plastic. Heinz is sometimes a little sweet for me so occasionally choose Del Monte Tomato Ketchup for the stronger tomato flavor, and eat whatever costs less. I have grown to prefer Del Monte with mustard on sausage or hot dogs. A few months back I looked at the ingredients and was shocked to see high fructose corn syrup as the second ingredient in my two favorite ketchups Heinz and Del Monte. So decided right then to begin making my own. NOTE: the new Heinz brand 'Simply Heinz' does NOT contain any High Fructose Corn Syrup. The sweetener is back to good old sugar. But they charge a premium for it. Sugar is how all ketchup used to be made until corporate cost cuts replaced it with HFCS.

Several attempts later, here is my Heinz Ketchup recipe clone so far:

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. I put it in a squirt bottle for easy application to favorite foods. Makes about 12oz. Tastes like Heinz Ketchup. Here is a picture of today's batch:

http://designavs.com/pics/catsup.jpg

Above is the basic Heinz Ketchup recipe clone - it is good and a great place to start, while here on CHOW we know a recipe is just a guide. Skip the light corn syrup and go with all white granulated sugar (1/3 to 1/2 cup will do it, to make ketchup similar to 'Simply Heinz'). The sweetener I like to use to make my catsup is evaporated cane juice - instead of light corn syrup and / or granulated white sugar. Evaporated cane juice is a less-processed sugar. It has a more complex flavor and comes in light brown granules. Evaporated cane juice is not as dark or as strong molasses-tasting as light brown sugar.

If desire a stronger tomato flavor to be more like Del Monte Tomato Ketchup use less sweetener and vinegar (I omit the corn syrup and sugar then add 1/3 cup evaporated cane juice and back the vinegar down to 1/3 cup). Still perfecting an even stronger more intense tomato-flavored not so sweet catsup version beyond this decent Del Monte-like recipe (there is nothing like it available commercially and into making my own sauces feel it could be something special while taking it to the next level is beyond a ketchup clone if you choose to go there with me).

Ketchup is great made spicy. Can add your favorite grind of chili peppers when make it to cook in the heat. Or mix in some of your favorite hot sauce to taste after it is done (works great if others do not like it as spicy as you do). Asian sriracha hot chili sauce mixed in ketchup is a tasty favorite.

Catsup mixed with Worcestershire is the start of a decent steak sauce. Ketchup can begin a BBQ sauce. Catsup with mayo is a basic 1000 island dressing (to make not so basic I like to add fine chopped pickle, fresh lime juice, Worcestershire, fine grated Pecorino Romano, and a little salt & pepper). Catsup, a vegetable oil that does not get hard in the fridge, sugar, and vinegar equal parts makes a yummy french dressing I like to eat drizzled over home made ranch on a salad. Ketchup and ketchup sauces is great on french fries, burgers, sausage / hot dogs (with mustard), fried potatoes, and salads. What is your favorite way to eat catsup?

Enjoy. Is simple to make. Please share how you modify to make perfect for you and yours. Still tuning it, but a good start. All feedback and ideas are welcome.

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  1. In case you didn't know, Heinz also makes an "organic" version which doesn't have corn syrup. I get the big bottles at BJs but I think they also have smaller bottles in the healthy/organic aisle of the supermarket. But either way, Heinz uses less sweetener than Del Monte, and go for more of a vinegar tang. Del Monte is famous for their sweeter flavor, but I think it's about the corn syrup as much as the tomatoes.

    Lately, to be healthy, I use salsa instead of ketchup on almost everything. A bit of an adjustment, but not bad. I do love ketchup but a bottle lasts me a year now.

    Oh and the secret to getting it out of a bottle is to stick a knife in, I think it creates an air pocket or something, I forget the explanation but that's straight from the horse's mouth.

    I started experimenting making my own Kahlua, also because of the corn syrup in there, maybe someday they'll make an organic version of Kahlua too!

    2 Replies
    1. re: coll

      Thank you coll, was not aware. Based on your reply did a search at:

      http://www.heinzketchup.com/Products....

      and found:

      Nutrition Information

      Serving size: 1 Tbsp - 17g
      Calories: 20 Fat Cal: 0
      Amount/serving %DV*
      Total Fat 0g 0%
      Saturated Fat 0g 0%
      Trans Fat 0g 0%
      Cholesterol 0mg 0%
      Sodium 190mg 8%
      Total Carb 5g 2%
      Fiber 0g 0%
      Sugars 4g
      Protein 0g

      Vitamin A 4% · Vitamin C 0% · Calcium 0% · Iron 0%

      *Percent Daily Values (DV) are based on a 2,000 calorie diet.

      INGREDIENTS: ORGANIC TOMATO CONCENTRATE FROM RED RIPE ORGANIC TOMATOES, ORGANIC DISTILLED VINEGAR, ORGANIC SUGAR, SALT, ORGANIC ONION POWDER, ORGANIC SPICE, NATURAL FLAVORING.

      KOSHER PAREVE

      Looks to be one of the better out of a bottle. Wonder if glass, because plastic should not hold a premium 'organic' product. Plastic leaches who knows what chemicals into food on first use especially if exposed to extreme environment.

      Is fun and tasty to experiment making our own catsup when we know what went in it from where and when and how. I grow my own paste tomatoes with plans for a few hundred plants this year (they like low water and to compete with weeds in a pack so little maintenance). Do still use store bought paste to compare results.

      1. re: coll

        I can't find the Organic Heinz at area groceries any more, but their "Simply Heinz" brand uses sugar instead of HFCS. I have been using that instead.

      2. Sorry:

        Del Monte is not ketchup. Neither is Hunt's, the recipe you post above or any place that tries to make some shmancy-fancy type of "house made ketchup."

        Ketchup = Heinz. There is no question or debate about this.

        I'm certain that the recent acquisition will not affect the ketchup. So keep buying Heinz. Be it good old Heinz or "Simply Heinz," keep on keep in on. Purchase it and be happy with the only real ketchup on the market.

        By god, do not attempt to make your own ketchup. It will be awful compared to Heinz.

        (Also, what self-respecting human puts ketchup on sausage?)

        7 Replies
        1. re: MonMauler

          Love the opinion. Give the recipe a try or buy it out of a bottle. I only eat ketchup on sausage combined with something like mustard(s), good squeezed-dry kraut by coffee filter to absorb the 'juice' without running down my hand / arm, spicy homemade pickles, possibly mayo or another sauce like 1000 island, and probably a few thin slices of pickled hot peppers.

          1. re: smaki

            That is a much more gracious response than my post. I apologize for any hard feelings. You seem like a good person. I am going to try your recipe in the next few days. I really don't do ketchup type sauces on sausage but will try it if you think that is the best vehicle for your sauce. How do you think your recipe would be with French fries?

            1. re: MonMauler

              Yes give it a try. Thank you for your nice reply. Was not sure what I was getting into. No hard feelings. Have done blind taste tests with base recipe compared to Heinz squeeze plastic (both plain) on French fries, tots, and fried potatoes in the morning. Base recipe does O.K. often more than 50% but never wins 100% which is the goal. Be sure it is cool, like spaghetti sauce or lasagna seems better the next day after ferments in the fridge. Do not feel is as good fresh made, which bothered me at first. Still perfecting. Hope those who know and love Heinz will help get this where it needs to be where we would all rather make it. And do not like something so acidic is sold out of mostly plastic in our stores. Feel we can do better together for less with feedback from others who make and tune. We can call the result CHOW Catsup or something.

              1. re: smaki

                Cool. I only usually use ketchup for fried potatoes, and then usually only French fries. But, I have used ketchup with breakfast sausage from time to time - so your suggestion of trying this on sausage is not too far afield from my tastes (I used to love ketchup and onions on my hot dog).

                I will certainly try your recipe. I have tried many times to make ketchup at home. I have tried all different types of commercial ketchup. I have yet to find or create anything that comes close to Heinz. With the amount of condiments in my fridge/pantry, though, I imagine that there is room enough for your ketchup, whether or not it can totally replace my Heinz.

                1. re: MonMauler

                  Is our ketchup. Feel recipes are best shared. Many opinions when brainstorming to perfect are critical. Hope it goes O.K. for you first try. If not we will tune to improve.

                  NOTE: Homemade gets better flavor and is thicker after a couple days in the fridge. Also find it is much easier to get in the squirt bottle through a wide mouth funnel warm (not hot) when still has thinner viscosity.

                  +1 to breakfast sausage with ketchup, is a favorite. Like fried potatoes with ketchup. Fried eggs dishes especially omelets often get a dose of ketchup here too.

          2. re: MonMauler

            I'm with you, if only in jest. This article sums up the Heinz stranglehold on our palates.

            http://www.gladwell.com/2004/2004_09_...

            1. re: MonMauler

              Your opinion is just that. Your opinion. So there definitely IS plenty of room for question or debate. You have no way of knowing if homemake ketchup will be "awful compared to Heinz".

              And I'm definitely a "self-respecting human", & I DO enjoy ketchup on a sausage, pepper, & onion sub sandwich.

            2. Recipe sounds good. I haven't tried it yet. Thinking in terms of your comment re making it less sweet, I had two thoughts. Use Agave syrup for lower glycemic effect. And a bit of molasses for more complex, savory sweetness.

              2 Replies
              1. re: sbp

                Agave is possibly not as advertized so recommend more research, some say similar to HFCS becauase of over-processing with both Agave and HFCS a 'different' kind of un-natural sugar. Sugar substitutes in past decades to not have good history so staying with the real stuff is best. Feel we can do better with a syrup made from a raw sugar cooked into almost caramel for a thickener with good water. I have been using evaporated cane sugar. Even if our carmel with flavor makes it thick we can thin with good water and still have flavor are my thoughts.

                As to molasses, with caramelized evaporated cane sugar we may not need the extra flavor we do not control. If need another layer of flavor after trying the above maybe.

                Please try the base recipe after it has sat in your fridge for a few days and then lest talk. After we are all on the same level. To improve and perfect. Hope to create a base line.

                Then we can go from that to the one and only CHOW Ketchup.

                Supposedly Southern 'catsup' has cinnamon possibly other stong things do not usually added to my 'katchup'. Seek a universal base line like Heinz but homemade cheap.

                The base recipe above is decent while takes a few days to cool and mingle. After many batches can not explain but seems to get better with a couple days of time. If you are out there lerking while trying recipe without commenting, please enjoy saving money with superior flavor while remember to focus on quality ingredients.

                1. re: sbp

                  Someone just this morning sent me this info on agave syrup

                  http://realfoodforager.com/why-i-neve...

                2. Thanks. I've 'bookmarked' this. I've tried a couple of times to make ketchup with horrible results. I'm making your recipe today using the evaporated cane juice and will report back with pix. What brand of tomato paste do you prefer?

                  3 Replies
                  1. re: Puffin3

                    They all seem very similar from the store. I make my own and like better but do not sell. Just tilled garden with plans for 400+ paste tomato plants to get me through next year if all goes well.

                    1. re: smaki

                      NOTE: The base recipe is most like Heinz, but without HFCS. Heinz is sweeter than DelMonte. So, if go with 1/3 evaporated cane juice and 1/3 cup vinegar, I find is more tomatoy like Del Monte compared to Heinz. For Heinz flavor with evaporated cane juice instead of Del Monte taste would recommend 1/2 cup of each instead of 1/3.

                      1. re: smaki

                        So I followed you recipe yesterday. I used plain sugar though. The result transported me back to the mid fifties when the first AW was opened in Calgary. The serving girls wore roller skates!
                        I have an idea. How about using the same basic ingredients and amounts but using oven roasted sweet onion and garlic and white balsamic vinegar and cane sugar and the pulp of canned tomatoes which have been strained to remove any seeds/skins so the need to add water is gone. I'll lightly boil the tomato pulp to reduce the amount of moisture but as importantly the hotter the pulp gets the more tomato flavor results. If I really want to go crazy I'll put the pulp in a strainer mix in a bit of salt let the water collect in a bowl. The salt will help draw out the liquid. After half an hour pour the liquid into a pressure cooker with the the pulp. Pressure cook for twenty minutes. This will REALLY enhance the tomato flavor then remove and reduce until the pulp is thickened. I won't have the temp too high or the pulp will scorch. Then use this tomato pulp in place of the canned tomato paste.
                        I'm going to try this method after I use up the delicious ketchup I made yesterday thanks to your recipe. Thanks again. Results to follow. :>))

                  2. the really wonderful thing about your recipe is that i can make it with ingredients that have not been packaged in plastic and can store it in a GLASS container.

                    i've become less and less enamored of plastic for food storage.

                    thank you so much!
                    absolutely will make this

                    5 Replies
                    1. re: westsidegal

                      It's even better after sitting in the fridge for a day. This why I'm a CH member. I'll never have to buy another bottle of ketchup again! Thanks again.
                      PS. I try to 'seed back' when I can here if I think my advice/opinion/s can be of help.
                      I encourage everyone to do so. :))

                      1. re: Puffin3

                        Puffin3, Glad to hear it is working out for you well. Enjoyed reading your two posts of positive feedback!

                        westsidegal, to store ketchup in-glass instead of plastic motivated me starting out, but found was always getting a knife dirty. So I now use ancient plastic squirt bottles over-and-over again for ease of application (well-used plastic is proven better than new plastic). Yes please give it a try.

                        I got excited when realized could make my own ketchup instead of buying it at the store. The bonus is price - this stuff can be made cheap. And only a few batches in, now like my own base ketchup better than store bought. Especially when made with evaporated cane juice (or sugar). 48+ hours after making it is when it really starts to get good - so I make ahead of time in rotating 12oz squirt bottles to stay 'ahead of the curve'. Is awesome to know all the ingredients. A recipe is only a guide. The possible modifications and mixes are endless.

                        1. re: smaki

                          Now you've got me thinking. Thanks to you I have Ketchup down. I have aioli down. I'm going on an internet quest to make my on mustard! Then relish. All in their own squeeze bottles.
                          This going to be fun! :))

                          1. re: Puffin3

                            Already there. Ketchup was one of the last on my list as have been buying 24 oz of ketchup for under $1 for years stocking up when on sale.

                            Mustard is fun. American mustard like French's is EZ to make (the yellow color is from turmeric). Working to perfect Pommery-like results (Euro grainy mustard from France with more heat). The price escalated to double to quadruple what it used to be and is a personal favorite can not get enough of. Temperature, time, seed grind (or not), and liquid(s) used are all factors. Mustard is basic stuff and fun to make in small batches to experiment based on mood.

                            Have a CHOW thread about making homemade mayo if want any tips - is a link to it in my profile.

                            Have been making my own relish (and pickles of all kinds) for years, I enjoy a little chili heat in either sweet or dill relish to add another dimension.

                            I make my own salad dressings, steak sauce, BBQ sauce, dips, seasonings, soups, etc. And then some. I like to know what is in my food and where it came from - which is often not possible unless make it yourself. Do not like foods or water out of new plastic as feel the chemical leaching is just being understood and studied (feel is best to be careful). In a typical year I have a huge garden outside. Just covering a 43'x12' greenhouse with plans to garden year round. Most people do not take the time. Seems most would rather pay for convenience. Many are not even exposed to the most healthy options (which also are often the best tasting). Too many kids especially in the U.S. think food comes from stores and restaurants.

                            1. re: smaki

                              Will keep focused on quality homemade ketchup here. As an aside, noticed a new CHOW thread today on why it is better to cook at home with quality ingredients: http://chowhound.chow.com/topics/891989