You know I’ve been a canning demon lately,
tons of sauces, salsa, pickles and more.
I had some luscious tomatoes left over and decided to make ketchup.
I know what your thinking – making your own ketchup seems over the top!
One of the reasons is store brought ketchup is filled with sugar – high fructose sugar,
and homemade ketchup taste so much better!
1) Take 7 cups of peeled tomatoes (approx. 4 pounds)
2) Chop them
3) Puree in food processor or blender
4) Add chopped onion and red pepper to puree
5) Puree to smooth
6) P0ur into pan
7) Add spices
8) Simmer until it is reduce by half
9) Process or store in refrigerator.
Homemade ketchup last in refrigerator for 3 weeks!
It taste so much better – it is less sweet and has a fresher tomato flavor.
7 cups chopped peeled plum tomatoes (approx. 4 pounds)
1/2 cup chopped onion
1/2 cup chopped sweet red pepper
2/3 cup cider vinegar
1/4 cup granulated sugar
2 tsp pickling salt
1 cinnamon stick, 2″ long
1/2 tsp each: whole allspice, whole cloves, peppercorns
1 bay leaf
1) Combine tomatoes, onion and red pepper in a blender or food processor and process until smooth. Remove to a large stainless steel pan or enamel saucepan. Bring to a boil over high heat, reduce heat and boil gently, uncovered for 30 minutes.
2) Add vinegar, sugar and salt. Tie cinnamon, allspice, cloves, peppercorns and bay leaf in cheesecloth (I didn’t have one so used a coffee filter) and add to saucepan. Return to boil and boil gently, uncovered, stirring frequently, until volume is reduced by half of mixture rounds up on a spoon without separation, about 1 1/2 hours. Remove cheesecloth bag. Makes about 5 cups.
3) Canning: ladle into clean hot jars to within 1/2″ of rim. Process 15 minutes for half-pint jars.
4) If not canning place in clean container, ketchup hold in the refrigerator for 3 weeks.