Posts Tagged With: Canning

Homemade Ketchup Recipe

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

Step #1
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.
Step #2
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.
Step #3
Working in batches, transfer mixture to a sieve placed over a glass/stainless steel bowl and press to extract all liquid. Discard solids.
Step #4
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.
Step #5
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) 🙂

Categories: Frugal, Recipe | Tags: , | 1 Comment

Esther’s Famous Dill Pickle Recipe

If you’ve never tried making your own pickles, you should! It is worth it because they are SO much better than store bought! I grew up with homemade pickles, as my Mom & Grandma both made some every year. When I first tasted Darryl’s Mom’s pickles, I knew that I had to try this different recipe. This harvest season has brought with it an abundance of cucumbers, so I knew that I would be able to try Esther’s Famous Dill Pickle Recipe!

Step 1: Prepare the cucmbers: You will need to wash the cucumbers. Scrub any dirt off them! I also cut the vine tip off and remove the blossom if it is still attached. I was brought some cucumbers that were a little….. hmmm…….soft/bendy….. definitely NOT nice and crunchy! So, I called up my Grandma (because Grandmas know EVERYTHING! 🙂 ). Grandma told me to put the cucmbers in a cold water bath with some ice cubes. So, I spend the evening filling up the sink (filled with cucmbers) with cold water, putting ice cubes in, and just generally keeping the water cold! The cucumbers perked up, and were crunchy again in a few hours!

Step 2: Prepare Jars: I use a water bath method. Place your jars upside down in a pot, with no lids on them. Pour in a few inches of water, and bring to boil. Allow jars to boil in the water for a few minutes to sterilize them.

Step 3: Pack Jars: Remove a jar from water. Place 4 drops of Oil of Dill (or 1 head Dill), and 2-3 peeled Garlic Cloves into the bottom of the now sterile jar. Pack cucumbers into jar as tightly as possible. **Make sure to leave some head room so that the lid will fit on.

Step 4: Brine: Combine 9 cups Water, 3 cups Vinegar, and 1 cup Pickling Salt together in a pot. Bring to boil. Meanwhile, place lids and rubber rings in the hot water bath that the jars were in. Once Brine is boiling, you will fill and seal one jar at a time. Pour the brine into a jar until it is overflowing. (I always place the jar in a bowl so that the excess goes into the bowl, and I can then pour it back into the brine pot.) Once jar is full of brine, using tongs, remove the lid & rubber ring from the boiling water bath. Tighten onto the jar. Repeat this for however many jars you are making!

Step 5: WAIT!: Allow your jars to cool undisturbed for 24 hours. I’ve been asking My Mom, Grandma, and Esther (Darryl’s Mom) how long to wait until you can eat the pickles. I got answers of anywhere from 1 week to 6-8 weeks. I tried 1 jar after about 1.5 weeks, and they tasted GREAT!! Thanks Esther for entrusting me with this fabulous family pickle recipe!

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Canned Beans

What better way to celebrate Food Day Canada than by canning beans grown in my own garden! For more info on Food Day Canada check out this webpage. The daycare children and I planted a garden this spring. We enjoyed learning about all the different seeds. The children liked planting the “big” seeds the best!

All summer, we have been watering our garden, and pulling the weeds. This past week, we’ve been picking the beans, and tipping & tailing them. Since it’s cool today, I figured it would be a great day to can the beans. My Mom & Grandma have been using this recipe for years!

After tipping, & tailing & cutting the beans, the next step is to blanch the beans. You do this first by covering them with water, and bring it to a boil. Then you pour off the water, and cool the beans with cold water.

After measuring the beans, you add 2 tsp Pickling salt, and 2 tbsp Vinegar for every 4 cups beans. Cover the beans with boiling water, and boil for 20 minutes. Place beans & water in sterile jars.

Finished!!!!!! 🙂 Can’t wait to eat these beans in the middle of winter, and remind the children of all the work that we did to grow & can them!

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