Homemade Ketchup Recipe

 

Homemade Ketchup Recipe-Preserve with Sodium Benzoate

There is nothing like making homemade ketchup. It’s not only fun to make from scratch, but also you are in control of how much sodium and sugar you want in your ketchup. In addition, just a pinch of our preservative goes a long way in making a large batch ahead of time and storing it for use later.

Sodium Benzoate is an excellent preservative to prolong shelf life for your Homemade ketchup. It is FDA approved and allowed in foods as it is widely used as a food preservative. Sodium Benzoate stops the growth of harmful bacteria such as mold and other microbes. It is extremely effective in acidic foods. This recipe is free for your use and you can purchase the preservative in our chemical section of this site or just click here—>  Sodium Benzoate

Ingredients

• 6 ounce can of Tomato paste
• 1/2 teaspoon chili powder
• 1/2 teaspoon Himalayan salt
• 1/2  teaspoon sodium benzoate
• 1/4 cup of agave or honey
• 1/2 cup white vinegar
• 1/4 cup water
• 1 teaspoon onion powder
• 1 teaspoon garlic powder

Recommended Supplies:

A Medium Saucepan

A glass Jar

Simple Directions:

1. Combine All the ingredients (except for the Sodium Benzoate) in a medium saucepan over medium heat, stir until smooth.
2. Boil and reduce heat to low simmer for 20 minutes.
3. Remove from heat and cover until cool.
4. Once cooled, add the Sodium Benzoate, mix well and store the tomato ketchup in your glass jar and refrigerate.

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