Maple-Bourbon Ketchup
Serves: 3
Amos O'Hara
1 January 1970
Based on User reviews:
44
Spice
57
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tsps
Black Peppercorn1 tsps
Coriander Seed1 cup
Maple Syrup1 cup
Bourbon2 tsps
Kosher Salt1 cup
Cider Vinegar2 tsps
Fish SauceDirections:
1
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well
2
Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer
3
Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water
4
In a small saucepan, keep some water warm but not boiling; place the lids in the water
5
Have an additional kettle of water on to boil
6
Make the ketchup: Wrap peppercorns, cardamom and coriander in cheesecloth or place in a tea infuser and add to tomatoes
7
Bring tomato puree, syrup, bourbon and salt to a boil
8
Reduce heat and simmer for about 30 minutes, stirring frequently to avoid scorching, until it darkens, thickens and is reduced by about a third
9
Add vinegar and fish sauce, and stir to combine
10
Remove the spice sachet, and remove sauce from heat
11
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner
12
Set next to the ketchup in the saucepan
13
Turn the heat under the canner to high
14
Use a ladle to pour the ketchup into the jars through a canning funnel, leaving 1/2-inch headspace at the top
15
Run a clean chopstick around the inside of the jar to dislodge any trapped air
16
Wipe the rims of the jars with a damp paper towel
17
Place the lids on, and screw on the rings until just finger-tight
18
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical
19
When all the jars are in the canner, there should be at least 1" water covering them; if you need more, add water from the kettle until the jars are sufficiently covered
20
Bring the water to a full rolling boil, and process for 10 minutes
21
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical
22
Do not set hot jars directly on to cool counter surfaces
23
Leave to cool, undisturbed, for at least 12 hours
24
If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately
25
Label and store: Add a label to the lid or side of your jar, noting the date it was canned
26
Remove the rings and store jars in a cool, dark place for up to one year
27
Refrigerate after opening