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, you can use my Heinz ketchup recipe below with a few common ingredients and get a whole 12-ounce bottle worth of thick, tasty ketchup.
- 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
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.
For over 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.