Tuesday, July 10, 2018

Homemade Corn-Free Ketchup







Our son has been plagued with food sensitivities since he was a wee one.
Gluten, dairy, pineapple, coconut (and all dander) 
are a few of the things he must avoid to maintain good health.
Last year, during his annual checkup,
we decided to retest him for food allergies.
Although he no longer tested positive for soy and apples (yippee!),
he had developed a corn sensitivity.
Ugh.
It's mighty hard to avoid corn, it's in almost everything!
Now, you need to know that he was thrilled when he could eat mayo, 
having avoided eggs earlier in life.
And ketchup is a staple.  

He continued eating store-bought mayonnaise and ketchup, 
even though he knew about the sensitivity.
(Sometimes we have to learn the hard way.)
I even called the companies whose products we use,
and sure enough, they informed us 
that the vinegar used in making the condiments was indeed corn-based.

It caught up with him a week ago, when he had a reaction.
He decided to take himself off of his two favorite condiments
and see what happened.
Nothing did, so we found our culprit.
Thankfully, apple cider vinegar can be used
in anything that requires vinegar,
without the interference from corn. 

Can I just say how amazed I am 
that he could just quit cold turkey?
I wish I had such fortitude.



 We already have a corn-free recipe for homemade mayo,
so the challenge was to find a substitute for his all-time favorite, 
the red stuff.
 The bonus is that it's also sugar-free, using only honey as the sweetener.
Our version is adapted from the recipe posted here.
We left out a couple of things and used honey instead of agave,
and it turned out just fine.


 Forty minutes of simmering on the stove
thickened it up nicely.



Another allergy-friendly substitute!
Bring on the burgers and fries!

Homemade Corn-Free Ketchup 

1 6-oz. can tomato paste
1/4 C apple cider vinegar
2 1/2 T local honey
1/2 T garlic powder
1/2 T onion powder
1/2 t salt
1 1/4 C water

Bring all ingredients to a boil,
then simmer for 40 minutes.
Let cool and store for up to 2 weeks in the fridge.
Makes 2 cups.

Note:  T=tablespoon
        t=teaspoon