Tomato Ketchup Recipe

Condiments, like catsup, purchased in a store have added things that aren't good for you and aren't needed for flavor.  Why not make your own? Like apple butter, it takes some time but will out flavor any store bought ketchup on the market. This tomato ketchup recipe for canning is a basic staple for all home canners.

• 24 lbs ripe tomatoes
• 3 Cups chopped onions
• 3/4 teaspoon ground red pepper
• 3 cups cider vinegar
• 4 teaspoon whole cloves
• 3 sticks cinnamon, crushed
• 1-1/2 teaspoon whole allspice
• 3 tablespoons celery seeds
• 1-1/2 cups sugar
• 1/4 cups salt

Directions:

1. Set a pot of water to boil. Wash tomatoes.

2. Dip tomatoes in boiling water for 30 to 60 seconds or until skins split. Immediately dip in cold water. The skins will now slip off easily. Remove the skins.

3.Cut tomatoes into quarters and remove core. Place in a large stockpot. Add the onions and red pepper to the tomatoes. Bring mixture to a boil. Turn heat down and simmer 20 minutes, uncovered. Remove from heat, cover with a lid and let sit for 20-30 minutes.

4. Place the vinegar in a medium pan and add the spices, tied in a cheesecloth bag. Bring to boil. Remove spice bag. Add vinegar to tomato mixture and place back on heat. Boil about 30 min.

5.Put tomato mixture through a food mill or sieve. Return to pot. Add sugar and salt, boil gently, and stir frequently until volume is reduced by one-half. You want to watch this so it does not scorch. Stir OFTEN.

6. Using a wide mouthed funnel, fill pint jars, leaving 1/8-inch headspace. Adjust lids and process.

Process: Boiling Water Bath
Hotpack
Jar: pints or half-pints
Processing Times
0-1,000 ft. - 15 minutes
1,001-6,000 ft. - 20 minutes        
Above 6,000 ft. - 25 minutes
 

More On This Subject

Canning Guide Boiling Water Bath Method
Basic Canning Supplies: What You Need to Succeed
Canning Recipes-Home Canning Recipes