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Low Sodium ketchup

Anybody on a low sodium diet who likes dishes made with ketchup will attest that commercial varieties contain WAY too much sodium.  Publix brand has 190mg per tablespoon!

I use ketchup when making barbeque sauce, and invariably with so much sodium (there are 16 tablespoons per cup thus 2 cups would equal ….. over 3 grams, 3040 mg of sodium!) there is almost no way to make it work on a low salt diet.

my variety contains… ready for it?   140mg per 2 1/2 cups!  That’s only about 3mg per tablespoon.

The key is using San Marzano tomatoes.  The Cento Brand that I find locally has only 20mg per 1/2 cup, so the 28 oz can contains only 140 mg per can!  (Compare with Publix brand whole peeled tomatoes at 220 mg per 1/2 cup.)

Ray’s Low Sodium Ketchup.

1 – 28 oz can San Marzano tomatoes

1/2 cup water

1/4 – 1/2  cup Splenda for cooking (or sugar) to taste.

3/4 cup white vinegar

1/2 tsp Garlic Powder

1/4 tsp onion powder

1/4 tsp mustard powder

Instructions:

chop or blend tomatoes until  coarsly blended.  Add vinegar, 1/4 cup splenda or sugar, and other ingredients in 2 qt saucepan.  Cook over medium heat stirring occasionally until cooked down to about 2 1/2 cups. Taste for sweetness… if you need more, add splenda or suger to taste.

Stores for about a month in the refrigerator.

BBQ sauce to follow…..

 

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Shrimp! beware

One of the perils of preservation is the addition of sodium to foods.. I understand how pork must be brined before smoking etc. but Shrimp?

USDA reports that 3 ounces of regular cooked shrimp contains 805 mg of sodium!
According to Cooking Light online, Shrimp run from 97 to 730mg of sodium per 4 oz when tested. Fresh, never frozen was the best with the easy to peel varieties coming in on the high end.