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I skinned the tomatoes by roasting them first rather than by blanching them
I omitted the salt
I reduced the sugar by two cups or so and used some brown sugar
Other notes: it took *forever* to cook down, and I still probably bailed too early because my total yield was three pints more than it should have been
effyoucreeps
great job! and aside from the taste, is the consistency close to “regular” ketchup?
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Hi u/onlymodestdreams,
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Recipe [here](https://nchfp.uga.edu/how/can/how-do-i-can-tomatoes/blender-ketchup/)
Modifications I made:
I skinned the tomatoes by roasting them first rather than by blanching them
I omitted the salt
I reduced the sugar by two cups or so and used some brown sugar
Other notes: it took *forever* to cook down, and I still probably bailed too early because my total yield was three pints more than it should have been
great job! and aside from the taste, is the consistency close to “regular” ketchup?