The healthiest ketchup is homemade: learn how to make your own organic tomatoes, add powerful antioxidant power, and eat every day

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The healthiest ketchup is homemade: learn how to make your own organic tomatoes, add powerful antioxidant power, and eat every day

Can it be a hero of American seasoning? In the United States, 97 percent of families report having a bottle of wine in the fridge. While the origin of ketchup is American, we seem to like this overworked sauce.

Today, the main ingredient in tomato sauce is often thought to be tomato, which is rich in antioxidant lycopene. But when British merchants brought them back from China and southeast Asia, there were no tomatoes. Since being brought to the west, ketchup recipes have included mushrooms, nuts, oysters and tomatoes.

The ketchup sold in today’s market is far from the original fermentation recipe that contains healthy whole foods.

For example, heinz loaded high fructose corn syrup (HFCS) and other harmful preservatives and additives to improve the shelf life and taste. When they buy HFCS in Canada, don’t let the marketing approach convince you that you’re buying a whole healthy product. The sugar comes from beets, a highly genetically modified (GM) glyphosate plant that is associated with cancer and bee killing.

Although like President “choice” or other brands in France seems to be a better choice, because they sell themselves to use locally grown tomatoes, no HFCS or genetically modified ingredients, they use tomato still is the traditional way of cultivation, spraying synthetic pesticides, fungicides and fertilizers.

You feed your family toxic chemicals? To determine your body, read McAdams’s new book, food forensics: hidden toxins in food, and how to avoid them for lifelong health.

Homemade classic tomato sauce recipe

The best way to protect your family while still enjoying your favorite condiments is a healthy version of organic tomatoes and other whole foods. This recipe makes an eight-liquid ounce jar.

What you need:

12 pounds of organic tomatoes

1 tablespoon extra virgin olive oil

3 Onions, coarsely chopped

3 small red peppers, seeds and coarsely chopped

4 cloves of garlic, lightly crushed

1 cinnamon stick, pulverized

1 tablespoon celery seeds

1.5 teaspoons whole five spice powder

1.5 teaspoons whole cloves

1/2 teaspoon pepper

1/2 teaspoon red pepper flakes

1.5 cups of apple cider vinegar

2 tablespoons raw sugar

1.5 teaspoon salt

Disinfect 8 oz. bottle caps

Blanche, peel and core tomatoes. Then cut them into quarters.

Heat olive oil medium and low heat in a large pan or cooking pot. Stir the Onions and peppers, cook for 5 minutes or until tender. Then add the tomatoes and cook until tender. It will take about 30 minutes.

Meanwhile, place the garlic and spices on a piece of cheese cloth. Put the corners together and tie them together with the kitchen rope. In a small pot, place the vinegar and the cheesecloth in a hot pan and bring to a boil. Cover and remove from heat.

When the tomatoes are soft, mix the mixture through a food mill or sieve. Extract the vinegar and pour all the vinegar, but 1/4 cup vinegar to the tomato mixture.

Add sugar and salt and bring to a boil at high temperature. When boiling, reduce the heat to medium and then slowly cook until the mixture is reduced by more than half. This will take about 45 to 60 minutes. Stir regularly.

Adjust the seasonings with salt, sugar and remaining vinegar if needed.

Pour the hot tomato sauce into the jar, leaving a 1/4 inch top space. Remove bubbles and adjust the top space if necessary. Clean the rim and seal with a lid.

Store sealed bottles for up to a year in a cool place. If the seal fails, store for up to a month in the refrigerator.

For reference: make your tomato sauce probiotics

If you want to increase the benefits of additional probiotics, add whey or brine to cool tomato sauce from your existing vegetable yeast and allow room temperature for two to three days. If you use a regular cap instead of a lid with an airlock, be sure to open the lid every day to make it “belch”. When ketchup is your taste, place it in the fridge to stop the fermentation process.

Fermentation can not only increase the beneficial bacteria of the intestines, but also prolong the shelf life of ketchup. So why not give it a try?

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