Kylee Newton's book "The Modern Preserver" is a step-by-step guide for both those new to preserving or those who are looking to up their flavor game. Not only does preserving reduce wasted food and better for the environment, it's also healthier. She writes, "Homemade ketchup is the best thing. Store-bought ketchup is basically sugar and salt, which explains why most children (and adults) are addicted. This recipe puts something a lot healthier on your fries: some of its sweetness comes from the apples, so it has a lower sugar content than its commercial counterpart, and its salt content is minimal as well."
Cook's Notes: The key to this recipe is to drain off as much of the excess liquid from the tomatoes as possible. . This makes the sauce nice and thick. Eat with homemade fish and chips and burgers or anything else you like eating with ketchup. Can be eaten immediately but best left to mature for 2–4 weeks before opening. Keeps for up to 6 months to a year unopened. Once opened, refrigerate and eat within 4 months.
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Available at Amazon. Excerpted from "The Modern Preserver" by Kylee Newton (Countryman Press2016).
