Most everyone has grown up on Heinz Ketchup. A hamburger isn’t a hamburger without this red tomato condiment. Hot dogs would blend in with their (hopefully) whole wheat bun. Ketchup is good on skillet potatoes, french fries, and omelets. In college, I had a friend who would eat ketchup by the spoonful. (I wonder what nutritional deficiency she was experiencing to make her crave this carefully concocted grocery store food.) When we lived in India, I used ketchup all of the time, except it was spicy.

Did you know that ketchup can actually be made in your kitchen? In fact, it has nutritional proprieties and aides in digestion, if prepared properly. Though easier to flip open, your store bought Heinz ketchup does not benefit your gut. Not to mention, homemade ketchup produces rich and strong flavors on your tongue as it navigates your taste buds, that can’t be beat.

Mix all of the above ingredients together until thoroughly blended. Pour or plop mixture into a quart-sized mason jar. You will want to use a wide-mouth mason jar. There should be at least 1 inch of room from the ketchup to the top of the jar lid. I would recommend using the traditional metal lid versus the new plastic one-piece lids. Leave on your counter for two days before moving it to its chilly home, your refrigerator.

Want to know how to procure whey? Obtain a cloth napkin or cheese cloth. Place it in a strainer and put the strainer over a bowl. Allow it to drip for several hours at room temperature and then continue to let it drip in the refrigerator. The liquid will be your whey and the solid is cream cheese!

I will show you how to make mayonnaise and mustard another day!