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Heinz Ketchup

By Todd Wilbur


Score: 4.67. Votes: 76
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By the age of 12 John Heinz was peddling produce from his family's garden in post-Civil War Pittsburgh. By age 25, he and a friend launched Heinz & Noble to sell bottled horseradish in clear glass bottles that revealed its purity. Henry's pickling empire grew as he added jams, jellies, and condiments to the line, including ketchup, which was added in 1876. You'll still see the famous Heinz pickle logo on every product, and if you want a quick tip on how to get the thick stuff out of the bottle easily, don't pound on the backside like a maniac. Instead Heinz recommends a good smack to the embossed "57" found on the neck of every bottle. Today Heinz is the world's largest tomato processor, with the famous ketchup bottles sitting on a shelf somewhere in over half of U.S. households. But, if one day you find your house is all out, create a simple clone with a few common ingredients. You'll get a whole 12-ounce bottle worth of thick, tasty ketchup with this original secret recipe.

Source: Even More Top Secret Recipes by Todd Wilbur.

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  • One 6-ounce can tomato paste
  • 1/2 cup light corn syrup
  • 1/2 cup white vinegar
  • 1/4 cup water
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 1/4 teaspoon onion powder
  • 1/8 teaspoon garlic powder
  • Do This
    • Restaurant/Brand
      Heinz
    • Instructions

      1. Combine all the ingredients in a medium saucepan over medium heat. Whisk until smooth.

      2. When the mixture comes to a boil, reduce the heat and simmer for 20 minutes, stirring often.

      3. Remove the pan from the heat and cover until cool. Chill and store in a covered container.

      Makes 1 1/2 cups.

Reviews
Average rating:

Score: 4.67. Votes: 76
Rating of votes (76)
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62 customers
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5 customers
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2 customers
 
Mary
Jun 19, 2016, 21:00

What a great recipe for ketchup! I ran out and decided to make my own. I am glad I did. Thanks for sharing.

Michelle
May 30, 2016, 21:00

This is the best ketchup recipe I have had in a long time ! You didn'have to chase it around the plate to dip your french fry in it ! I did listen to the comments about the corn syrup and started off with a fourth a cup and then went up from there. My mother loved it and it went great with my roasted new potatoes. Thanx ;~}