What book is the source? That alone can determine if it is tested and approved. Plus it is obviously copyrighted material so needs to be cited.

Unlike the Ketchup recipe from NCHFP, when divided out, it contains oil, it a bit high on onions plus has added garlic, and is low on vinegar. It also doesn't jive in proportions with the one in the BBB.

http://nchfp.uga.edu/how/can_03/tomato_ketchup.html

Dave

I agree, I'd be more comfortable if I knew the source. At a glance, the 1/2 cup of total vinegar would seem to be enough to cover the onion and garlic, and I know some approved recipes contain a small amount of oil. So, I'd be borderline about the recipe, but leaning toward "OK", depending on the thickness. Remember, density counts. Also, this is a product that will be eaten without any reheating to disable toxins. That's the type of thing you must be very careful with.

Also remember, I tend to be a risk-taker, and trust my cast-iron immune system to protect me. However, if the stuff will be consumed by young children, the elderly, or someone with a compromised immune system (like a chemo patient, etc.), I tend to err on the side of much more caution.

Annie