How to Make Catsup from Squash



  1. Select mature squash (kalabasa), peel, remove the core and slice into 1″ x 1″ size and weigh.
  2. Boil 4 cups of kalabasa slices in 4 cups water for 10 minutes.
  3. Drain the cooked squash, mash and place in Waring blender to come up with kalabasa puree.
  4. Boil the puree for two (2) minutes.
  5. Add all the catsup ingredients:
    • 3/4 cup Vinegar
    • 3/4 cup Sugar
    • 3/4 tsp  Salt
    • 1/4 tsp Citric acid
    • 1/8 tsp Paprika
  6. Separate 1/8 tsp. cloves and ¼ tsp. onion, and put in spice bag. Immerse the bag in the puree so that solid bits of spices will not mix with the catsup product.
  7. Add 0.5 gm or a pinch of sodium benzoate and 0.1 gm or one-half pinch of gum xanthan.
  8. Cook mixture for 30 minutes or until the catsup consistency is obtained under medium heating (50 – 60°C).
  9. Add 1/4 tsp ketchup red for a desirable color of the product.


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