Ketchup Base

By Erinswan

Ingredients

• 1/2 bushel ripe tomatoes
• 1 medium onion, diced
• 2 teaspoons red pepper (cayenne)
• 2 teaspoons salt
• 1/2 cup dark brown sugar
• Flavor Infusion
• 1 tablespoon dry mustard
• 1 teaspoon ground allspice
• 1 tablespoon whole cloves
• 1 tablespoon ground cinnamon
• 1 quart cider vinegar
• 2 tablespoons Lea & Perrins Sauce

Details

Servings 1
Adapted from npr.org

Preparation

Step 1

Remove bad parts from the tomatoes. Wash and quarter them before adding to a very large stockpot, along with the onions and cayenne pepper. Crush that mixture a bit to provide some liquid. Cook over low heat, simmering for 30 minutes.

Run the contents of the stockpot through a food mill (the old-fashioned kind of food mill with a fixed fine disk works best). Return the milled mixture to the stockpot and let stand overnight in the refrigerator.

For the flavor infusion, place the spices and garlic in a cheesecloth into a sauce pan, add the vinegar and Lea & Perrins Sauce, and simmer 30 minutes.

Remove the cheesecloth and stir the flavor infusion into the stockpot. Simmer very slowly (to keep the tomatoes from burning), until the volume is reduced by about one-half. It should have the consistency of thick tomato sauce. This step may take six hours or more.

Remove the contents of the stockpot from the stove and let cool. Run the contents of the stockpot in batches through a blender.

Return the mixture to the stockpot, add the sugar and salt, and bring to a simmer until the mixture is the consistency of thin commercial ketchup. This step may take three hours or more.

To can ketchup, prepare a canner with jars and lids sufficient for about 6 pints of ketchup: Fill canner with water to at least 1 inch above tops of jars, and add a little vinegar. Bring to boil for 15 minutes. Place lids, funnel, tongs and ladle in saucepan with water; bring to a low simmer.

Use the tongs to remove the jars and lids one at a time from the canner, pouring the jar water back into the canner. Fill each hot jar with ketchup, leaving 1/2-inch of head space. Tap the jar to remove any air bubbles, wipe the rims of the jars, affix the lid, screw the band on finger tight, and return to the canner. Replace the lid on the canner and process in boiling water bath for 15 minutes. Remove jars from canner, listen for a ping as the ketchup cools and the lid pops into place. Let the jars rest 24 hours. Store in a dark place.