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Ingredients
- 29-ounce can Muir Glen fire roasted tomato purée
- 2 tablespoons raw apple cider vinegar
- 2 tablespoons whey (liquid, unpasteurized) or juice from kraut, pickles or kimchi
- 1/2 tin anchovies in olive oil
- 1/4 large green pepper, sliced
- 1-2 tablespoons raw honey
- 2 cloves fresh garlic
- 2 teaspoons basil
- 2 teaspoons salt
- 1 teaspoon ground mace, 1 teaspoon dry mustard, 1/2 teaspoon powdered chipotle
- 2 pinches each ground cinnamon and nutmeg
Instructions
- Purée the ingredients in a blender, Vitamix or with an immersion blender.
- Let sit at room temperature for several hours to culture. Makes about one quart.
How do you store fermentations and how long do they keep?
Shelf life?
This article says:
Long-Term Storage: Fermented ketchup should last 3-6 months in your fridge. I haven’t tried freezing it, but considering how well other tomato products freeze, I imagine it would work just fine.
You could technically can it if you wanted, but the high temps of the canning process would kill all the beneficial bacteria, so you might as well not ferment it in the first place if you are going to can it.
https://www.theprairiehomestead.com/2015/07/homemade-fermented-ketchup-recipe.html
Thank you! How long can we keep it in the fridge? Also what can we use in replacement of the Muir Glen stuff? Don’t have that here.
How long does it last when you make it? Can you can this?
Good question. I would like to know the answer to this also!
This article says:
Long-Term Storage: Fermented ketchup should last 3-6 months in your fridge. I haven’t tried freezing it, but considering how well other tomato products freeze, I imagine it would work just fine.
You could technically can it if you wanted, but the high temps of the canning process would kill all the beneficial bacteria, so you might as well not ferment it in the first place if you are going to can it.
https://www.theprairiehomestead.com/2015/07/homemade-fermented-ketchup-recipe.html
Can the tomato puree be replaced by home made? Or can it be any purée? I live in Argentina!
Yes, it can be homemade or just simmer down canned/crushed tomatoes. It boosts the “umami” flavor which makes this extra delicious!
My ketchup lasts for about a month in the fridge, if it hasn’t been devoured by then (typically it’s consumed within a week or two, but I have a large crew to feed). It would freeze well because the base is not paste, but pureé. I strongly prefer the texture of this over paste, it’s way better and more pleasing to the crowds.
Are you sure it is only several hours of fermenting? I have used a recipe I think was from her I got a long time ago where it ferments for several days.
You can ferment it for as long as 12 hours, but for this I’d not go longer.
Can you omit the honey for a successful ferment? Anything I should adjust?