At Survivalist Daily, we pride ourselves in providing you with the most informative and useful information to help you prepare for anything. Most of the time we share content from within the prepper/survivalist/shtf community and just point you to other sites. However, now that the site is growing more popular by the day, we are attracting some extremely intelligent and “on the level” people who want to share their experiences as preppers with us.

We’d like to welcome our first guest writer to the family, Jennifer Osuch from AreWeCrazyOrWhat.net

And she wrote a great article on how to make your own ketchup with your items from your food storage pantry.

Continue on to read her step-by-step article…

Ketchup is one of my boy’s favorite condiments. I have heard of parents (ummmm….not me of course) that have even used it to mask the taste of scrambled eggs or some thick cut of meat or even broccoli or green beans. Whatever works! At least the kids are getting the healthy food even if it does take a little (ok, a lot of) ketchup to get it down. The problem here is that if you are using commercial brand ketchup it most likely contains high fructose corn syrup and a slew of other ingredients that you may or may not recognize. Either that or you’re shelling out big bucks for the “clean/wholesome” stuff. But even that doesn’t really solve the problem because today most ketchup is packaged in plastic containers. There is controversy over whether plastic should be used for any long term storage.

I don’t know about you, but I have had plastic bottles leak in my food storage, which is one of the main reasons I don’t store “liquid-y” food in plastic containers. Even when we do store grain or rice in plastic containers it’s usually in a Mylar bag inside a food grade plastic container. Plastic is questionable at best for any food containing liquid. Most preppers will tell you #10 cans are the best storage container. I’m sure you might be able to get ketchup in cans at one of those companies that specialize in food storage, but their prices are usually higher than at your local grocery store. I propose that ketchup is not a long term storage item. But all of the ingredients to make your own homemade ketchup without high fructose corn syrup and other unpronounceable ingredients are!

Here’s How to Make Homemade Ketchup from Food Storage:

Ingredients: 12oz tomato paste, 2T brown sugar, 4T apple cider vinegar, 2t granulated garlic powder, 2t granulated onion powder, ¼ t allspice, 2t salt, 1T molasses (more if you like), Dash of cinnamon, 1 cup water.

I usually buy large cans of tomato paste and when I open one I freeze it in ice cube trays. Each cube is about 2 tablespoons, usually what most recipes call for. That way I’m not always stuck with a half a can of unused tomato paste. Put the tomato paste in a pot and add the water.

Add the brown sugar.

Add the apple cider vinegar.

Add the spices.

Finally, add the molasses.

Some recipes don’t even call for cooking. They just say combine ingredients and place in fridge. I like to boil my ketchup down to the desired thickness, about an hour.

Pour your homemade ketchup into a glass Masson jar.

Store in the refrigerator for up to a month.

Of course the best way to eat homemade ketchup is with homemade fries.

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