HOMEMADE GLUTEN-FREE AND CORN-FREE KETCHUP
Perhaps the hardest part of a gluten-free, corn-free diet is the inability to find ketchups on the grocer's shelves that are safe to use. Here is a recipe that will take less than 1/2 hour to prepare and will keep in the refrigerator for several months. It is idiot-proof, I promise, and tastes good too. In no time at all you will once again be able to enjoy ketchup again.
Provided by Caryn Talty
Categories Vegetable
Time 30m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 6
Steps:
- Bring ingredients to boil on the stove. Simmer 15 minutes, then take ketchup off heat for 10 minutes. Pour into a condiment jar and refrigerate. Makes a little over 4 cups of ketchup.
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