I'm all over making your own pickles, as you can do a lot more interesting variations than are commonly available in the Supermarket... but Melissa Clark at the New York Times suggests making homemade ketchup and mustard as well. On the mustard front, based on the innumerable delicious "artisinal" varieties you can find out there, I'm willing to entertain the possibility that a nicely tweaked homemade variety is going to be superb... but ketchup? Clark is specifically trying to make her version taste like Heinz, so I think it's fair to wonder what the point is... is the flavor from those garden tomatoes she calls for really so transcendent to make homemade ketchup worth the effort? I suppose it is worth a shot, but like I said... I am skeptical.