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

8. Remove cinnamon stick.

• 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

• 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 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). cooked tomato mixture.

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

0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft

Pints

10 minutes 15 minutes 20 minutes 25 minutes

SHARON’S TIPS FOR HOMEMADE KETCHUP

Recipe Information

This basic recipe came from the Ball Blue Book, but we didn’t care for the spices they added. I tried several times before I came up with this recipe that finally met with the approval of my crew. Remember, you can play with the spices in this recipe, but don’t change the ratio of vinegar, tomato, salt, vegetables, and sugar. You don’t want to change the acidity levels.

Make It Smooth

Cook until the veggies are all very soft, and they will come through the food mill smoother. It might not be the same as a commercially produced product, but you can get it pretty close.

Thickening the Ketchup

There are two points in this process where you cook to thicken your sauce. First with just the tomatoes and veggies, and then you’ll add the rest of the ingredients and thicken again. For the second cook time, I like to use my Crock-Pot. Put sauce in a Crock-Pot on high, with the lid removed. Cook until thickened (1+ hours), stirring occasionally. You can also just cook the sauce on low in the pot on your stove about 30 minutes. Stir often to avoid scorching.

To Can…or Not to Can?

Ketchup can be processed safely in a water bath canner. This makes about 3 pints, which is a very small batch. It can be processed like other canned foods, or you can skip the processing step and just refill your ketchup bottle and store in the fridge. That is what I did. If you like the recipe, double it the next time. That way you can process 6 pints. I don’t like running a halffull canner. It seems so inefficient.

Adapted from Resource:

Ball Blue Book Guide to Preserving.

PICKLED BEETS

A hint of cinnamon makes this pickled beet recipe a winner. Remember, when canning plain beets, you need to process in a pressure canner. Since these have added acid, they are safely processed in a water bath. This recipe makes 6 pints. You’ll need approximately 7 pounds of beets.

Ingredients

• Beets (enough to make 3 quarts) • 2 cups sugar • 1 stick cinnamon • 1 Tbsp. whole allspice • 1 1/2 tsp. canning salt • 4 cups vinegar 1. Pack beets into hot canning jar.

• 2 cups water

Supplies

• 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.

Preparing Beets 1. Wash beets, keeping taproot and 2” of stem. 2. Boil the beets until tender, about 25–35 minutes. 3. Transfer beets into very cold water. 4. Remove skins, stems, and taproots. 5. Slice or chop beets to desired size.

Prepare Brine 1. Combine vinegar, water, sugar, and seasonings in a saucepan. 2. Bring brine to a boil. Simmer for 15 minutes. 3. Remove cinnamon sticks.

Canning Procedure Keep hot.

2. Cover beets with hot brine, leaving 1” headspace. 3. Remove air bubbles, wipe rim clean, and place on seal and ring. 4. Place the jar in the warm canner.

Proceed to fill all jars. 5. Process according to chart below.

Processing Times for Water Bath Canner (Hot Pack)

Altitude

0-1,000 ft 1,001-3,000 ft 3,001-6,000 ft Above 6,000 ft

Pints

30 minutes 35 minutes 40 minutes 45 minutes