Just got asked by a woman while at Sprouts, how does she enjoy ketchup when everything on the shelves had High Fructose Corn Syrup in it. Well, there is one brand I used to find at Central Market in Austin that contained organic evaporated cane juice; but no such product could I find there. But I did at one time give classes in making condiments back at the store in Austin. So I thought I would update that old recipe and make it completely without sugar.
Well, ketchup is really just a mix of tomato puree, sugars, vinegar and spices. The fact that the sugar is there in such high concentration with the tomato puree and the vinegar bringing the pH down low enough that the thick viscous liquid becomes virtually a poor breeding ground for bacteria. My ketchup will need to be refrigerated as without sugar, that lack of viscosity, even though the pH may be low, bacteria will still grow on the finished product. So, let's start.
Take a half cup of stevia leaves and place in a saucepan with 2 cups apple cider vinegar. Add 2 cinnamon sticks about 3 or so inches. Add 10 cloves and about a third cup of allspice berries. I also like to add 10 garlic cloves and 20 dried chipotle chilis. Bring to a boil, reduce to simmer and put a lid on it and allow to simmer for about 20 minutes. Take 3 28 ounce cans tomato puree, add to a large saucepan and bring to a simmer. Put the vinegar mixture into a blender jar and blend until all the pieces are very fine. Pour it into the tomato puree and add a tablespoon of sea salt. Cook at a simmer for an hour or so, uncovered. The sauce will thicken and when thick, pour into jars and seal. Put in the fridge and serve with oven fries, veggie burgers, or any of a host of things you use regular poisonous ketchup on.