HOMEMADE KETCHUP Learn how to make homemade ketchup from canned tomatoes! This version is full of flavor and avoids artificial ingredients. This recipe makes about 3 pints. Can it for storage or if you use lots of ketchup, just put it in the fridge to use. Ingredients
• 4 quarts tomato puree or chopped, peeled tomatoes • 1 cup chopped onion • 1/2 cup chopped sweet pepper • 1 1/2 cups vinegar • 1 Tbsp. canning salt • 1/4 tsp. ground allspice • 1 stick cinnamon • 3/4 cup sugar Supplies
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Water bath canner Canning jars, seals, and rings Large pot Canning funnel, lid lifter, and jar lifter • Ladle and bubble tool Procedure
Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed. See page xx for full water bath canning instructions. 1. Combine 1 quart of the tomatoes with onions and sweet peppers in a large pot. 2. Simmer until veggies are soft. 3. Add the rest of the tomatoes to the cooked tomato mixture.
144 PICKLES & CONDIMENTS
4. Run all of the tomato mix through a food mill, removing skins/seeds. 5. Return to pot and bring to boil. Boil rapidly until thickened (about 1 hour), stirring often. 6. Add vinegar, salt, sugar, and other seasonings. 7. Cook again to thicken (see instructions below). 8. Remove cinnamon stick. 9. Pour hot ketchup into hot jar, leaving 1/4” headspace. 10. Remove air bubbles, wipe rim clean, and place on seal and ring. 11. Place the jar in the warm canner. Proceed to fill all jars. 12. Process according to chart below. Processing Times for Water Bath Canner (Hot Pack) Altitude
Pints
0-1,000 ft
10 minutes
1,001-3,000 ft
15 minutes
3,001-6,000 ft
20 minutes
Above 6,000 ft
25 minutes
