Ketchup

By Maudie30

This is the best homemade recipe for ketchup I've tried. WOW, what a surprise!

Makes 7 half pints

Ingredients

• 12 lbs ripe plum or paste tomatoes, chopped in food processor or by hand
• 2 cups diced yellow onion
• 1 1/2 cups apple cider vinegar
• 1/2 cup unrefined cane sugar or palm sugar
• 2 tsp minced fresh ginger
• 1 tsp ground allspice
• 1 tsp celery seed
• 1 tsp ground cinnamon
• 1 tsp ground cloves
• 1 tsp garlic powder
• 1 tsp finely ground black pepper
• 3 Tbs sea salt, plus more to taste if desired

Details

Cooking time 180mins

Preparation

Step 1

1. PRE-COOK THE TOMATOES AND ONIONS
In a heavy bottomed stock pot combine tomatoes and onions over med-high heat. Bring to a boil, stirring frequently, and reduce by half.

2. REMOVE SKIN AND SEEDS
Run mixture through a food mill or fine sieve to remove skins and seeds.

3. ADD FINAL INGREDIENTS AND REDUCE BY HALF

4. Return sieved mixture to the stove. Add vinegar, sugar, 2 Tablespoons sea salt and spices. Boil gently, stirring constantly to prevent scorching. Reduce by half or until ketchup mounds up on a spoon. It will thicken slightly when it cools. When cool enough to taste, see how you like it and adjust salt if desired.

5. PACK AND STORE YOUR HOMEMADE KETCHUP

There are two options here...

Ladle your ketchup directly into sterilized jars and store in fridge or freezer. Ketchup will keep 3 weeks in the fridge or 6 months in the freezer.

Ketchup can also be water bath canned using the hot pack method. Leave 1/4” headspace and process the 1/2 pint jars for 15 minutes.