Mamaw Hampton’s Ketchup Recipe: A Timeless Classic
Introduction to Mamaw Hampton’s Ketchup
In the world of condiments, few can match the versatility and beloved status of ketchup. While store-bought varieties are ubiquitous, there’s a special charm and superior flavor found in homemade recipes. One such recipe that stands out is Mamaw Hampton’s Ketchup, a cherished family secret passed down through generations. This recipe not only enhances the flavor of your dishes but also offers a nostalgic journey back to simpler times.
Ingredients: The Heart of the Recipe
The magic of Mamaw Hampton’s Ketchup lies in its carefully selected ingredients. Each component plays a crucial role in achieving the perfect balance of sweetness, tanginess, and rich tomato flavor. Here’s what you’ll need:
- 5 pounds of ripe tomatoes: Fresh, juicy, and preferably homegrown for the best flavor.
- 2 large onions, finely chopped.
- 1 cup of apple cider vinegar: This provides the tangy backbone of the ketchup.
- 1 1/2 cups of brown sugar: Adds sweetness and depth.
- 1 tablespoon of salt: Enhances the overall flavor.
- 1 teaspoon of ground cloves: Introduces a subtle spiciness.
- 1 teaspoon of ground allspice: Adds warmth and complexity.
- 1 teaspoon of ground cinnamon: Provides a hint of sweetness and warmth.
- 1 teaspoon of ground black pepper: Adds a slight kick.
- 1 teaspoon of mustard powder: Infuses a tangy, pungent flavor.
- 1 teaspoon of garlic powder: Complements the tomatoes with a savory note.
- 1 teaspoon of paprika: Enhances color and adds a mild smokiness.
Preparation: Step-by-Step Guide
1. Prepping the Tomatoes
Begin by washing the tomatoes thoroughly. Remove the stems and cut them into quarters. For a smoother ketchup, you can peel the tomatoes by blanching them in boiling water for a minute and then plunging them into ice water. The skins should slide off easily.
2. Cooking the Base
In a large pot, combine the tomatoes and onions. Bring the mixture to a boil over medium-high heat, then reduce the heat and let it simmer for about 30 minutes, or until the tomatoes and onions are soft and well combined.
3. Pureeing the Mixture
Once the tomatoes and onions are cooked down, remove the pot from the heat. Using an immersion blender, puree the mixture until smooth. Alternatively, you can transfer the mixture to a blender in batches. Be cautious as the mixture will be hot.
4. Straining for Smoothness
To achieve that classic ketchup texture, strain the pureed mixture through a fine mesh sieve or food mill into another large pot. This step removes seeds and any remaining skins, resulting in a silky smooth base.
5. Adding the Flavor
Return the strained tomato mixture to the stove and bring it to a gentle simmer. Add the apple cider vinegar, brown sugar, salt, ground cloves, ground allspice, ground cinnamon, ground black pepper, mustard powder, garlic powder, and paprika. Stir well to ensure all the spices are fully incorporated.
6. Slow Simmering
Allow the ketchup to simmer on low heat for 1-2 hours, stirring occasionally. This slow cooking process thickens the ketchup and melds the flavors together. The consistency should be thick but pourable.
7. Final Adjustments
Taste the ketchup and adjust the seasoning if necessary. You might want to add more salt, sugar, or vinegar depending on your preference. Remember, the flavors will continue to develop as the ketchup cools.
Canning and Storing Your Homemade Ketchup
1. Sterilizing Jars
While the ketchup is simmering, prepare your canning jars. Wash them in hot soapy water and then sterilize them by boiling them in water for 10 minutes. Keep the jars hot until you’re ready to fill them.
2. Filling the Jars
Once the ketchup has reached the desired consistency, carefully ladle it into the hot, sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
3. Sealing and Processing
Place the lids on the jars and screw on the bands until fingertip tight. Process the jars in a boiling water bath for 15 minutes. Make sure the water covers the jars by at least one inch. After processing, remove the jars and let them cool completely. You should hear a “pop” as the jars seal.
4. Storing Your Ketchup
Store the sealed jars in a cool, dark place. The ketchup will keep for up to a year. Once opened, refrigerate and use within a month.
Serving Suggestions for Mamaw Hampton’s Ketchup
Mamaw Hampton’s Ketchup isn’t just for burgers and fries, though it excels there. Here are a few creative ways to enjoy this delicious condiment:
- Glazed Meatloaf: Use the ketchup as a glaze for meatloaf. It adds a sweet and tangy crust that complements the savory meat.
- BBQ Sauce Base: Combine it with molasses, Worcestershire sauce, and a bit of hot sauce to create a homemade BBQ sauce.
- Topping for Scrambled Eggs: Add a dollop to your morning scrambled eggs for a burst of flavor.
- Sandwich Spread: Mix it with mayonnaise for a tangy sandwich spread.
- Dipping Sauce: Serve it as a dipping sauce for chicken tenders, onion rings, or roasted vegetables.
Conclusion: A Heritage Preserved in Flavor
Mamaw Hampton’s Ketchup is more than just a condiment; it’s a piece of culinary heritage. The time and care taken to prepare it reflect a tradition of homemade goodness that stands the test of time. By making this recipe, you’re not only creating a delicious addition to your pantry but also preserving a cherished family legacy.