by Todd Wilbur

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 to reveal 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 in
over half of U.S. households. But if you find your house is all out,
just create a simple clone with a few common ingredients. You'll get
a whole 12-ounce bottle worth of thick, tasty ketchup with this
secret recipe.

One 6-ounce can tomato paste
1/2 cup light corn syrup
1/2 cup white vinegar
1/4 cup water
1 tablespoon sugar
1 teaspoon salt
1/4 teaspoon onion powder

1/8 teaspoon garlic powder
Homemade ketchup in a pinch.

1. Combine all ingredients in a medium saucepan over medium heat.
Whisk until smooth.
2. When mixture comes to a boil, reduce heat and simmer for 20
minutes, stirring often.
3. Remove pan from heat and cover until cool. Chill and store in a
covered container.
Makes 1 1/2 cups.