Ketchup has been a staple condiment for hundreds of years. Have you ever wondered what people used to do before Heinz started producing store-bought ketchup? (or was it just me?) Well, this past harvest our tomatoes were VERY bountiful! After making Tomatoe Sauce every couple days for 2 months, I started looking for other recipes to preserve the tomatoes. This is when I stumbled upon a recipe for Ketchup! I figured… why not?!
It’s taken me until now to use up the store bought ketchup that was in my basement, but when I brought out the first jar of homemade ketchup all my daycare kids gave it 2 thumbs up! Without further ado….. Homemade Ketchup!
First you need to gather your ingredients:
3 tbsp Celery Seeds
4 tsp Whole Cloves (I used 16 tsp Ground Cloves)
2 Cinnamon Sticks, broken into pieces
1.5 tsp Whole Allspice (I used 8 tsp Ground Allspice)
3 cups Apple Cider Vinegar
24 lbs Tomatoes, cored & quartered
3 cups Onions, chopped
1 tsp Cayenne Pepper
1.5 cups Granulated Sugar
1/4 cup Pickling/Canning Salt
Tie Celery Seeds, Cloves, Cinnamon Sticks and Allspice into a square of cheesecloth, creating a spice bag. Pour Vinegar into a saucepan, and place spice bag in as well. Bring to boil over high heat. Remove from heat and let stand 25 minutes. Discard spice bag.
In large canning pot combine Tomatoes, Onions & Cayenne. Bring to boil over high heat, stirring frequently. Reduce heat and boil gently for 20 minutes. Add infused vinegar and boil gently until vegetables are soft and mixture begins to thicken.
Working in batches, transfer mixture to a sieve placed over a glass/stainless steel bowl and press to extract all liquid. Discard solids.
Return liquids to saucepan. Add sugar and salt. Bring to boil over medium heat, stirring occasionally. Reduce heat and boil gently, stirring frequently, until volume is reduced by half and mixture is almost the consistency of commercial ketchup.
I used a Boiling-Water Heat Processing method for canning. Ladle hot ketchup into hot jars, leaving 1/2 inch headspace. Finger-tip tighten lid. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 15 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. I store the jars in my cellar, but once the jar is open I store it in my fridge (or in this great Tupperware squeeze container)
Well, there you have it! A very tasty Ketchup (and without any Red Dye #2, and lower in sugar & salt than commercial brands) 🙂