Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

Hang on to this recipe for the summer abundance of tomatoes from the gardens of all of those cooks who love to garden! I'm putting the recipe on Zaar just as it appears in the Farm Journal Freezing and Canning cookbook from 1973. However, I did cut the recipe in half for us; poured the resulting delicious ketchup into a covered, plastic container that I kept in the refrigerator. It lasted just fine for almost three months....then it was all gone!

Ingredients Nutrition


  1. Quarter tomatoes; remove stem ends.
  2. Add peppers, seeded and cut into chunks, and onions, peeled and quartered.
  3. Mix.
  4. Put vegetables into blender, filling 3/4 full.
  5. Blend at high speed for about 10 seconds; or until vegetables are pureed.
  6. Repeat as necessary; pour all into a large kettle.
  7. Add rest of ingredients; stir to blend thoroughly.
  8. Bring to boil over medium heat; lower heat and simmer, uncovered until volume is reduced by half.
  9. (My half recipe took about an hour ro reduce.) Pour into hot jars.
  10. Adjust lids.
  11. Process in boiling water bath for 10 minutes at 212 degrees.
  12. Remove jars and complete seals.
Most Helpful

Absolutely delicious. Okay, so maybe I didn't exactly follow directions. I used 1 28 oz can tomato puree, 1 onion, 1 red bell pepper (both of which I chopped), 1/2 cup cider vinegar, 1/2 cup sugar, dash of salt, dry mustard, allspice, ground cloves, ground cinnamon. I cooked it about 2 hours, then used an immersion blender. Wonderful.

threeovens March 01, 2009

This great ketchup recipe gives an amazing aroma while cooking, and after cooking my first very small (one pint fridge) batch, I found myself serving hot dogs and hamburgers just to get a chance to enjoy it. My DH polished off that first jar on some pork chops and he raves that this ketchup is all things to all people. I am working on my second batch (a half batch) tonight to can. I'm using 3 different varieties of tomatoes out of my garden, and store bought onions and peppers. WIth this batch I used apple cider vinegar and cayenne as NoSpringChicken suggests. I seeded the tomatoes before blending the veggies. WIth my first batch I used regular vinegar, so I look forward to the change in flavor. Starting with the canning experiment tonight, I hope to hone this recipe to gift jars of this "gourmet" ketchup for Christmas this year. Thanks for posting!

KT Scarlet August 28, 2012

Out of ketchup and not wanting to go to the store, i stumbled onto this recipe. I used the side bar version using a 28oz can of tomatoes but had no allspice or paprika so I added 1/2tsp each Garam Masala and garlic puree. Even my 8yo grandson loved it. I may never buy store bought again!

dejablu503 January 04, 2010