It is the context that determines the answer. So what Chipotle Ketchup recipe, where?

Dave

This recipe:

http://recipecircus.com/recipes/Katie/PRESERVING/Smoky_Chipotle_Ketchup.html

Harvest Forum
Smoky Chipotle Ketchup
Recipe By :Katie
Serving Size : 0 Preparation Time :0:00
Categories : Preserving

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 lbs. ripe tomatoes -- coarsely chopped
1 large onion -- finely chopped
1 large poblano chili -- finely chopped
2 jalapeno chilies -- coarsely chopped
4 canned chipotle chilies -- (2-5) chopped
1/2 cup cider vinegar
1 cup dark brown sugar
1 tsp. celery seed
1 1/2 tsp. mustard seed
1 tsp. black pepper
1 1/2 tsp. salt

Combine all ingredients in large, heavy nonreactive pot and bring to a boil over medium heat. Reduce heat and simmer 1 1/2 hours, stirring occasionally, until vegetables are soft and sauce is reduced by one-fourth.

Puree in a food processor or food mill, or use a stick blender. Strain
through a sieve if desired. Bring to a boil and simmer until quite thick
and dark brownish red.

Store in the refrigerator for up to 1 month, or process in a boiling water bath: 15 minutes at 0-1000 ft., 20 minutes at 1001- 6000 ft. and 25 minutes above 6000 ft.

Pretty sure it's been posted here before.

Cindy

IMHO: I would think that your weight value is what you want in your pot. I'd remove anything you don't want, then weigh.

That recipe calls for either straining or processing through a food mill AFTER cooking. So the assumption in the recipe is that is when the seeds would be removed, not before. Plus it calls for tomatoes by weight not by measurement - 5 lbs. of ripe tomatoes when are then chopped after weighing.

If you deseed the fruit before weighing you would have then reduced the weight of each tomato by the weight of the seeds and gel (a fair amount). So that would increase the total amount of tomatoes used to get 5 lbs. of deseeded tomatoes That changes the pH - makes it more low-acid - of the recipe. Change the pH and you have to change the amount of added acid to compensate. Follow me?

So your choices are - weigh the tomatoes seeds and all, chop, cook and then food mill or blend and strain to remove the seeds OR weigh the fruit seeds and all chop, remove the seeds if you wish, but do not add any additional tomatoes. Use only the 5 lbs. you weighed to begin with. That will reduce the overall amount of tomato in the mix so it might affect the flavor and texture somewhat.

OK?

Dave

Thanks for both comments. OK.

My food strainer does not always remove the seeds. Too many slip through, even with the smaller disc.

I do have citric acid and may just add some just to be safe and/or go a little scant with the weight of the tomatoes.

Appreciate the help.

Cindy

There is one reason for straining at the end. It's the tomato skins. So if you buy peeled tomatoes in a can or boil them for 2-3 minutes and dunk in ice water.