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Red Tomato Ketchup

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)9.8778
Energy (kCal)1854.93
Carbohydrates (g)452.2788
Total fats (g)1.7571
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Blanch and peel tomatoes. | 2. Cut them in large chunks. | 3. Peel onions and apples. | 4. In processor pulse onions, celery, apples and peppers; do not pulverize them--leave them in approx 1/2-inch cubes. | 5. In large saucepan, stir everything together except the sugars. | 6. Cook medium low heat for 1 hour stirring now and then. | 7. Add sugars and continue cooking another 2 hours stirring now and then. | 8. Do not cover while cooking your ketchup! | 9. Pour into sterilized jars; wipe rim. | 10. Cover to seal. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    tomato 6 quarts ripe - - - -
    onion 4 256.0 59.776 7.04 0.64
    celery rib 8 - - - -
    apple 4 260.0 69.05 1.3 0.85
    red pepper 1 1.25 0.2753 0.0584 0.0138
    green pepper 1 29.8 6.9136 1.2814 0.2533
    salt 1 teaspoon - - - -
    pickling spice 2 tablespoons - - - -
    vinegar 2 cups 100.38 4.4454 0.0 0.0
    white sugar 3/4 cup 580.5 149.97 0.0 0.0
    brown sugar 3/4 cup 627.0 161.8485 0.198 0.0

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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