From plummycenter@hotmail.com Wed Jun  9 11:00:23 2004
Date: Thu, 03 Jun 2004 14:28:37 -0500
From: plummycenter@hotmail.com
Newsgroups: rec.food.recipes
Subject: Heinz  Ketchup
Followup-To: rec.food.cooking, rec.food.recipes


By the age of 12 John Heinz was peddling produce from his family's garden
in post-Civil War Pittsburgh. By age 25, he and a friend launched Heinz &
Noble to sell bottled horseradish in clear glass bottles to reveal its
purity. Henry's pickling empire grew as he added jams, jellies, and
condiments to the line, including ketchup, which was added in 1876. You'll
still see the famous Heinz pickle logo on every product, and if you want a
quick tip on how to get the thick stuff out of the bottle easily, don't
pound on the backside like a maniac. Instead Heinz recommends a good smack
to the embossed "57" found on the neck of every bottle. Today Heinz is the
world's largest tomato processor, with the famous ketchup bottles in over
half of U.S. households. But if you find your house is all out, just
create a simple clone with a few common ingredients. You'll get a whole
12-ounce bottle worth of thick, tasty ketchup with this secret recipe.

  Heinz  Ketchup

One 6-ounce can tomato paste 
1/2 cup light corn syrup 
1/2 cup white vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder
1/8 teaspoon garlic powder  

Homemade ketchup in a pinch. Combine all ingredients in a medium saucepan
over medium heat. Whisk until smooth. When mixture comes to a boil, reduce
heat and simmer for 20 minutes, stirring often. Remove pan from heat and
cover until cool. Chill and store in a covered container. Makes 1 1/2
cups.

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