Homemade Tomato Ketchup for Canning
Easy homemade ketchup recipe, slow cooked with fresh tomatoes, garlic and onions.
- Prep Time: 20 minutes
- Cook Time: 12 hours
- Total Time: 12 hours 20 minutes
- Yield: 9 cups 1x
- Category: condiment
- Method: canning
- Cuisine: American
Ingredients
Units
Scale
- Tomatoes – about 25 lbs paste tomatoes or 30 pounds mixed tomatoes (cherry tomatoes are fine)
- 1 cup onions, finely chopped
- 1 teaspoon salt (optional)
- 1 cloves of garlic, minced
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1 cup cane sugar (white or brown)
- 1 cup apple cider vinegar
Instructions
- Core and quarter tomatoes and place them in a heavy bottom pot (or pots) or slow cooker on low/medium heat, stirring frequently.
- Cook until soft and run through a food strainer, food mill or chinois to remove seeds and skins. Return puree to pot and continue cooking tomato puree until volume is roughly 1/4 of original volume.
- Add remaining ingredients, cook until onion and garlic are soft. Puree with hand blender or food strainer, or leave lumpy – your choice.
- Cook on low until desired consistency is reached.
- While the homemade ketchup is cooking down, prepare your canner, jars and lids. Water bath canner should be filled enough to cover your jars with two inches of water. Jars should be sterilized and kept hot.
- Ladle ketchup into prepared jars, leaving 1/4 inch headspace. Wipe jar rims and threads. Cover with two piece lids. Screw bands until finger tight. Process for 15 minutes in a water bath canner.
- Turn off heat, remove canner lid, let sit five minutes. Remove from canner and place on kitchen towel on counter top.
- After jars are cool, check seals. Refrigerate jars (if any) that did not seal and use them first.
Nutrition
- Serving Size: 1 tablespoon
Find it online: https://commonsensehome.com/2-homemade-ketchup-recipes/