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Ingredients
- 2 medium onions
- 3/4 cup apple cider vinegar (here’s how to make your own apple cider vinegar)
- 8 TBS blackstrap molasses
- 3 tsp salt
- 3/4 tsp celery salt
- 1 cinnamon stick
- 1 tsp whole cloves
- 3/4 tsp cayenne (optional- or add more if you want more spice!)
- 6 + TBS raw honey
Preparation
Step 1
1. Chop onion and tomatoes in chunks. Bring the tomatoes and onions to a boil in a large stock pot. Reduce to a simmer. Simmer 30 minutes.
2. Puree the tomatoes and onions in the stock pot with an immersion blender (this is the one we have and love!)
3. Strain out the tomato seeds and any small bits of skins. I used to use a fine mesh sieve then I finally invested in one of these hand crank food strainers that strains out the seeds and skins much easier!
4. Once strained, bring to a boil again. Reduce heat to medium/high and cook some of the liquid off until it has the thicker consistency of ketchup.
5. In a separate small pan, boil the apple cider vinegar with the celery salt, cinnamon stick, and cloves. Once it boils, turn off the heat and let it infuse for thirty minutes. Strain out the herbs.
6. Add the herbed vinegar, molasses, salt and cayenne to the large pot of thick tomato onion puree. Turn the heat off.
7. Allow the ketchup to cool slightly. Then add the raw honey to desired sweetness. It is important not to add the honey when the ketchup is boiling hot since that may cook the honey and destroy the healthy goodness of the raw honey!
8. Ladle ketchup into glass jars and freeze to preserve them. This batch made about half a dozen pint size jars of ketchup.
I mentioned earlier we ran out of time to can our ketchup and froze it instead as a means of preserving it. If you want to try canning your homemade ketchup, check out this canning ketchup post from Urban Overalls or this one from Livin Lovin Farmin on how to can sugar free ketchup. Next time we make homemade ketchup, I’d like to try making a batch of this homemade fermented ketchup from Grow Forage Cook Ferment-yum!
Have you ever made homemade ketchup? Do you have any tips to share?
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