I am sure many of you would not be surprised to know that ketchup doesn’t have its origins in America but is from the Fujian province of China and Southeast Asia. Ketchup’s predecessor was known as ke-tchup, kôechiap or kê-tsiap in Hokkien Chinese and it is referred to a pickled fish brine or sauce. This Chinese version is actually more akin to a soy or Worcestershire sauce.
During its evolution to what we have today it was slowly combined with other vegetables. It really wasn’t until about 1802 – yes, in the United States that the use of “love apples” — a popular term for tomatoes at the time — made it into the recipes.
The first known published tomato ketchup recipe was written in 1812 by a Philadelphia scientist and horticulturalist James Mease. In 1876, F. & J. Heinz Company began selling “tomato ketchup”. But by the end of the nineteenth century, tomato ketchup was the primary type of ketchup in the United States, and tomato was gradually dropped.
Homemade Copycat Version of Heinz Ketchup
Here is a copycat version of ketchup. I ran out of this important, tasty and simple condiment for dinner one evening. It was rainy and cold outside – there was no way I was going to the store. I immediately did what most of us do and that was to find an alternative to ketchup.
Well, there isn’t. Ketchup is actually a substance that is included in many other recipes. What I found was a recipe by Todd Wilber that comes pretty close to the real thing.
The good part was and is that I had all the ingredients and it actually is a lot less costly to make. The other good fact is that the time I needed to put all the ingredients together, cook and allow to cool was less than running to the store.
Here is the recipe:
- 1 – 12oz can tomato paste
- 1 cup – light corn syrup
- 1 cup – white vinegar
- ½ cup – water
- 2 Tbsp – sugar
- 2 tsp – salt (I used Kosher)
- ½ tsp – onion powder
- ¼ tsp – garlic powder
- Combine all the ingredients in a medium saucepan over medium heat.
- Whisk until smooth
- Bring to a slow boil, reduce heat and simmer for 20 mins
- Stir often - IMPORTANT
- Remove pan from heat and cover until cool
- Chill and store in a covered container
Ketchup / Catsup History – Original ketchup contained no tomatoes
By Peggy Trowbridge Filippone
Ketchup: The All-American Condiment That Comes From Asia
By Lakshmi Gandhi